September 23, 2010

An evolving part of operating a CSA farm has been to invite our members and our friends into the wake of our ongoing discoveries about the farm-to-table experience. I believe that no farmer can do a good job unless they become a bit of a chef as well…learning the intricacies and variances of the preparation of the foods they bring into being. How are you supposed to guide your growing choices and skills if you don’t have the feedback of what your own food tastes like, and by extension, how to cook it? Part of our journey has been the study and application of historical technologies, some of them ancient, as they pertain to food preparation. This blog documents another phase of this adventure!