WELCOME to our newest Farmhouse Kitchen Chef ~ Meghan De Jong ~ a Registered Holistic Nutritionist, who moved from Vancouver to Salt Spring, this past Spring. Her mission is to teach people how to nourish their bodies and minds, while…
SWISS CHARD, SAUSAGE, & RICOTTA QUICHE Yield: One 9” deep-dish or 10” tart (about 8 servings) INGREDIENTS: Single-crust prepared pie dough (see next page for recipe & method) 4 sweet Italian sausage 3 Tbl. extra-virgin olive oil 1 large bunch…
Looking back in history it’s unclear how pandowdy actually got its name, however they first popped up in regional cookbooks in the 1800’s. Originally designed to use up stale bread as it baked over apples, today it has transformed into…
Mosey on through a lavender field and almost immediately the intoxicating aroma will settle your spirit and is sure to relax. What's not to love about lavender? Its varietal blooms create the most fantastic bouquets along with a pure essential…
Blueberries have been a part of North America's story for a very long time. Before the cultivation of the Highbush Blueberry began, the First Peoples of North America had foraged for the native Lowbush Blueberry from the Atlantic to the…
Who doesn’t love fresh just-picked strawberries? Whether you pick them yourself, buy them at a farm stand or farmers market, receive them in your CSA delivery, or find them at your local market, there’s nothing that says “summer is just…
Once upon a time, there was a big red barn, five sisters and some dandelion wine. Smack dab in the middle of the North Dakota prairie, we sipped, sat and shared secrets. It's funny how tight lips will loosen after…
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