QotW 13

Squash WisdomRays of low November sun glint through greenhouse glass. The air outside is crisp and smells of Earth going to sleep. Leaves blanket the ground in beautiful bronzes, ambers and rusts. In the warmth of the greenhouse, I methodically schoop the hull-less seeds from the squash named "Buschol Kurbis, Curcubita pepo. My skin is... Continue Reading →

Scratch Baked Beans

Background Our chief complaint with standard baked beans is the flavor. They are overwhelmingly sweet without any complexity.  This recipe is crafted with only basic ingredients; no cheats like ketchup - high fructose corn syrup and tomato paste. Yield 8 Servings Ingredients 2C Dry beans, soaked 1 Leek, washed and minced 1 Paste tomato -... Continue Reading →

Week 20: Has it Really Been that Long?

Nearly five months here at the farm and it only feels as if I arrived yesterday. "Time flies when you're having fun"; what an understatement! Monday started with breakfast for our guests. Lisa and Levi, the couple who joined us the night before, were documenting there time here to promote Pepperfield through Lisa's site Rettlers.... Continue Reading →

Just Raspberry Sorbet

The name says it all. This has become a summer favorite here at Pepperfield. Background When serving this to your friends and family, don't be afraid to tell them "It's just raspberry sorbet." It'll make you seem much more skillful having brushed off this feat as nothing. But then you can explain that it really... Continue Reading →

Corn Pudding – A Pepperfield Project Staple

Background Corn wasn't in short supply at the Pepperfield Project.  This corn pudding gave us a great outlet to feature some of the heirloom varieties grown here.  Likewise, it also doubled as a fantastic way to use the surplus of cheese, goat milk and eggs here at the farm.  It's a great standalone dish served... Continue Reading →

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