We’re hosting picnic dinners at our respective farms to showcase the amazing food that we grow in our little corner of the world.

Strawberries are starting to boom, my friends. So far, you've been picking exactly as fast as they have been ripening.

My favorite meal this week was this delicious-spiced lamb dish with chickpeas, roasted carrots and herbs, slathered in a simple garlic yogurt sauce, on a fresh flatbread.

Mark is moving Snack Shack to the farmhouse kitchen this afternoon. Please come over to the house, have a bite to eat, and debrief your week of cooking with us. I can hear him chopping away down there, whistling along to his music (today it's Billy Joel).

This is the sort of dish that feels nourishing and healthy enough to eat for breakfast without guilt, but also delicious enough to serve at the end of a dinner alongside some extra maple syrup and whipped cream.

This recipe from Mark was a reboot of a thick curried squash soup from the day before, and a great example of how you can cook a large amount of something, and work it into different dishes all week without getting bored.

June! The leaves and flowers hinge and arc to track the sun. We orient ourselves to the sun in June too, zipping from field to field and task to task, capturing as much energy as we can during these golden weeks of long days.

Welcome welcome to this new year. The low last night – ten degrees – felt like actual winter instead of the creepy faux-cold we’ve had thus far.

We hosted fifty middle schoolers from the Lake Champlain Waldorf School in Vermont last Thursday. They hiked from the ferry to the farm via the Essex Gateway CATs trail in the humid heat.