Yukon Gold Potatoes

Our first hill of potatoes weighed in at 5.3 pounds! That means there should be over 200 pounds of home-grown garden goodness under all these vines! Garden tip: We use a vintage wire egg basket to harvest our root crops then wash the produce outside with a garden hose. Less of a mess in the kitchen!


Eggplant Parmesan

First eggplant of the season and my version of Eggplant Parmesan! Dip thick slices of eggplant in a beaten egg thinned with milk. Coat slices in breadcrumbs. Season with salt, pepper, dried oregano and basil. Place slices in an oiled baking dish. Spritz with olive oil. Bake in a 400 degree oven for 30 to 40 minutes until crispy and browned. Remove from oven, top with tomato sauce, mozzarella and parmesan cheese. Sprinkle with dried oregano and basil. Return baking dish to oven for an additional 10 to 15 minutes until cheese is melted and slightly browned.

Most of the ingredients in this dish came from our garden or were locally sourced. Breadcrumbs from our homemade tomato basil bread, eggs and raw milk from local and organic farms. Amazing flavor from fresh, quality foods!


Autumn Boutique

Join us for our Autumn Boutique September 6, 7, 8 and 9! Thursday through Saturday from 9 to 5 and Sunday from 10 to 4. Custom designed and freeze-dried wreaths and arrangements! Furniture, garden art, original prints and vintage treasures! Pumpkins, gourds, fall bloomers and Farmer’s Market goodies! Lunch and refreshments served Thursday through Saturday to benefit Trinity Lutheran Church’s Comfort Dog Program. Come meet Katie Comfort Dog!


Today’s Incredible Harvest!

An incredible harvest from the veggie garden today. Ken picked while I processed:

14 quarts of green beans pressure canned

4 quarts of green beans frozen for Instant Pot recipes

6 quarts of cauliflower frozen

1 quart of ‘Fooled You’ peppers diced and frozen

The tomatoes are finally beginning to ripen. They’re not pretty but they are absolutely delicious! This gorgeous head of cabbage will be sauerkraut but it’s going to have to wait until tomorrow...we’re tired! 🙂 Dinner tonight is a grilled mostly grass fed steak from a local family farm served with cucumbers, tomatoes, green beans and a kale salad from our garden. I am in heaven!



One of our favorite fermented veggie combos...Giardiniera!

For each quart jar:

2 garlic cloves

1/4 teaspoon yellow mustard seeds

1/4 teaspoon dried dill weed

1/4 teaspoon dried dill seeds

1 Bay leaf

Broccoli florets

Cauliflower florets

Carrots, sliced

Onion, sliced

Don’t hesitate to add sliced broccoli and cauliflower stems. They turn out tender and crisp when fermented!

Brine ratio: 1 Tablespoon finely ground pink Himalayan sea salt dissolved into 2 cups of water.

Layer veggies and spices into jar, packing tightly. Tuck kale leaves over veggies to keep them submerged beneath the brine. Use a proper weighting method. In this case, we criss-crossed kale stems that we pushed beneath the shoulder of a small mouth jar. Cover veggies with brine, place a lid on the jar and allow to ferment for 1 to 2 weeks while burping jars daily. Place jars in refrigerator where they can be stored for several months. Helpful hint: Wrap spices in cheesecloth and place in the bottom of the jar to keep them from floating.

Giardiniera is the perfect ferment to use in our Quinoa Salad With Fermented Vegetables. Finely dice the kale leaves and add them to the salad, too! A serving of Quinoa contains as much protein as a serving of meat. Protein together with probiotics make this salad a powerhouse of nutrition! 




Could You Put Some Kale On That Pizza?

I’ve been perfecting a new pizza crust recipe given to me by a friend. It’s just yogurt and self-rising flour! She uses low fat yogurt and I use our homemade organic whole milk yogurt so the flour to yogurt ratio is a bit different. Ken requested pizza last night and asked if I could put some kale on it! What?!?! He’s coming around to my way of thinking and I love it!