with flavors of cinnamon, molasses and cardamom…

When I worked in Napa I became a fan of Butternut squash. But upon returning to Whidbey, found it virtually impossible to find truly ripe Butternut…

If you follow along with our newsletters you'll notice that this seasons theme is, The Comfort of Fall.

As things start to cool down, dining moves indoors and the pace of the farm begins to slow as we harvest winter crops and focus on putting food away for winter.

In October, our attention shifts from fragile, juicy summer vegetables to hearty winter crops like radishes, hearty greens, and polenta corn.

We use them all year round and crave them during the darker days of fall and winter.

There are hundreds of sources for understanding cassoulet and its regional variations. I based my recipe in large part on Julia Child’s classic text “Mastering the Art of French Cooking: Volume 1”