Our Lifestyle, Almost an Obsession

Every pot on the stove is tomatoes. That is what August is like here...All of our sauces, salsas, soups, jams, and more is made right here. We cook, a lot. 


I culture my own wild yeasts to make breads. Yes, I grow my own yeast. Homemade breads, cookies, patstries, cakes, pies, and more. If you are interested in learning a bit about cooking, canning, baking, check out our cooking demonstrations. The bread classes are always fun.


I ferment sauerkraut and half sour garlic pickles. The health benefits of natural ferments is well respected. We pickle, we jam, we process into jars. Nothing goes to waste. Everything gets sold, eaten, jarred, frozen, composted or used somehow. None of our wholesome produce goes to waste. 


The respect we have for our meats makes us use every bit of them...I even make my own dogfood out of the parts we won't eat. 

The bones are used for soup. Then they are ground up to add calcium to the soil. Eggshells go in the compost. Stale breads go to the chickens. 


Then there is compost. Love my compost. Part of the circle of life.

We invite you to enrich your life, your health and well-being with our farm fresh foods.  

Enjoy a meal where everything is carefully raised and good for you. Homemade Sour Dough Bread, Roasted Hard Neck Garlic,  Free Range Chicken, Summer Broccoli and John's White Corn. Sounds like a gourmet restaurant menu, but it's dinner at our house and it can be dinner at yours too.

Lavendar Touch Eggplant grilled with a sweet miso and chile glaze. 


Oh, did I mention that I am a professional gourmet cook? I am always happy to help with your cooking questions. The science of food is fascinating.  If you participate in the Farm Friends Program you will find recipes and other special treats there!