From the Fields: Fall’s Gentle Beginnings
This post is by Full Circle’s Farm Steward – Emily Thomson A pair of eagles has been visiting the old cherry trees by the farmhouse at the Griffin Farm this… Continue
29 posts
How to Make Your Veggies Even Better For You – The Healing Properties of Fermented Foods
Everyone knows that veggies are good for you. There would be no reason to feel a pang of guilt after eating a bag of Cheetos or a candy bar if… Continue
Washington White Peaches, Turned Upside-Down
Lately the white peaches we’ve been getting from Stemilt Farms, a family-owned orchard established in 1893, are just out of this world. Although I usually prefer nectarines for their slightly… Continue
Let Fermentation Work For You – Nutrient Dense Tomatillo Salsa
Fermentation is a great way to preserve fresh ingredients without losing any of their nutritional value or flavor. In fact, fermentation actually makes the nutrients in food more available and… Continue
Farm Foodie: Weeknight Wizardry
Today’s post is by our resident farm foodie – Debra Dubief Every few years there seems to be a surge of comfort food recipe redux which includes a handful of… Continue
From the Fields: A Busy Time, A Time of Plenty
This post is from our resident Farm Steward – Emily Thomson Even as the surrounding cottonwoods begin to change to ochre, the many flower farms which dot the landscape between… Continue
Breakfast’s Best Kept Secret
It was either pancakes, waffles, French toast or oatmeal, but I was struggling with the final decision on what to make. This weekend’s crisp cloud covered mornings sparked a transition… Continue
3 Easy Steps to a Tangy Chile Verde Sauce
Tomatillos were one of those things that I never saw as a child. Not until I worked for a Spanish chef that loved all things Latin did I learn the… Continue
4 Steps to an Easy, Homemade Classic
When I was growing up we had a crab apple tree that dropped golf ball sized fruit bombs on our driveway and front porch. In the side yard two gangly… Continue
Farm Foodie: Making Music With Eggplant
Today’s post is by our resident farm foodie – Debra Dubief For reasons that are probably rooted in old ideas about time-consuming preparation, I too frequently bypass eggplant. Even though… Continue
