In Farmstead Chef, we revel in the serendipity of a new ingredient combo or fresh technique that may lead our taste buds into new levels of satisfaction. Case in point: Chocolate Basil Whisky Cake.
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.
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.
What do you do when the connection with greens grows dull? The advice we get for marriage can also apply to the garden harvest: Spice things up a bit. Only in this case, we’re talking hot peppers.
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.
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.
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.
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.
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.