Add Crunch to Summer Salads with Breadsticks

Crunchy Breadsticks make the perfect partner for a summer salad. More fun than a crouton, these breadsticks can be made ahead of time and stored in an airtight container.

Farmstead Summer Sangria

While we love our fair share of fresh summer fruit plain and delicious on its own, the heat inspired us to use our friends’ fruit contributions in a liquid form, and our Farmstead Summer Sangria came to life.

Eat Fresh: Cream Your Greens

Building on the “eat fresh” theme of our Spring Peapod Stirfry recipe, we turn this week to spinach.

Fueling the Energy Fair with Veggie Lasagna

Every year, around the summer solstice and over Father’s Day weekend, we take a break from weeding, watering, harvesting and preserving to head to the Midwest Renewable Energy and Sustainable Living Fair in Custer, Wis.—the largest in the world that draws tens of thousands of people from all over the country.

Eat Fresh: Spring Peapod Stirfry

Here’s a basic law of food preservation that we too often forget in our family: Frozen zucchini is not red wine. Translation: Preserve what you need, eat it up over the course of the year, and start fresh the next season—especially when you freeze your garden bounty like we primarily do.

Esalen Institute’s Kale Salad Recipe

Savor this kale salad from the Esalen Institute using local (if not your own) fresh greens until you get an opportunity to visit Esalen yourself one day.

Farm and Garden at Esalen Institute

Perched between the Santa Lucia Mountains and the Pacific Ocean, rests one of the most prolific 4 acres of farmland in Big Sur, if not the entire California Coast.

Rhubarb Fritters: Springtime Garden Indulgence

The early warm weather this May gifted our farm with a more-bountiful-than-usual rhubarb patch. Having already worked through our usual rhubarb repertoire of muffins and coffeecakes on our B&B guests, we took this tangy, red springtime garden treat to new levels this weekend by whipping out the fryer.

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