Botany of Desire

Yes! This book by Michael Pollan is amazing, but the next best thing is this PBS documentary about the book containing the same information...http://www.pbs.org/thebotanyofdesire/

Take the time to check it out!!!!

Taqueria de Kismet

I received a call at 10 o'clock on Friday night from my boss, Crystal, to show up at work early Saturday morning because they had a surprise for me. Little did I know, I would get to wear this beautiful blue creation!! Kismet dressed up as a Taqueria for the day, with a full special menu including open face tamales, heuvos grande, enchiladas, and lots of tacos. I love my job!!

Cooking with Lisa

I absolutely adore my weekly cooking session with my friend Lisa. She has helped me prepare some of the tastiest Kate-friendly treats. I really don't know how I would survive without her. This week we made an amazing green frittata with caramelized onions, kale, swiss chard, garlic, ginger and lots of spices (oregano, thyme, rosemary, sage, turmeric).

We also took a stab at making buckwheat bread with fennel, coriander, and cumin seed, which turned out perfectly. Lisa's father brought his homemade olive oil from Italy on his last trip here, so I was lucky enough to smother my bread with the fruit of his hard labor.

As you can see I couldn't wait to dig in!!!

First snow of the season

Yesterday, I woke up with the excitement of a child as I peered out the window to find snow-covered trees and flurries dancing in the air. I took a deep breath and giggled, knowing this was the start of a season that may be frozen in time. But the weather didn't stop me from my plans to work at Screaming Ridge Farm that day. Joe and I spent all day planting winter greens in the greenhouse and finishing up pipe work for the irrigation system. My favorite word of the day was claytonia, which is sometimes referred to as miner's lettuce, indian lettuce, or spring beauty; but it definitely prefers cool damp conditions.

One of the other favorite tidbits that I wanted to share was about the science of meat, red vs. white. Do you know why chicken breasts are white, but the chicken legs are reddish purple? It all has to do with how the particular muscle is used. The more a muscle is worked, the more the blood is oxidized and increases the production of myoglobin causing the muscle to turn red.


Man, I love the farm and I feel the happiest I've felt in awhile when I spent my days there.