What’s Happening at the Farm

The cooking school is underway.  On Saturday, June 15th, we taught our first class, “A Celebration of Spring Greens” to eight enthusiastic students with aspiring green thumbs.  We harvest a bounty of produce from our gardens and made a feast out of tender greens.  Dishes included a spring greens pesto made of arugula, colt’s foot, nasturtium leaves and mustard greens, a frittata with baby kale and spears of asparagus from our garden beds, a spinach salad with sherry vinaigrette and “fork & knife” bacon and an outstanding rhubarb cake for dessert.  Students left with a enriched appreciation for growing food in their own backyards and making a meal, without going to the grocery store.  Oh, and I had to include a photo of my father’s very first honey harvest, not to be forgotten.  Until next time . . . Annemarie