Preserve your pumpkin harvest in a new way and enjoy it year-round with this brightly colored pickle.
Don’t throw out that watermelon rind just yet. Use it for this snack that’s spicy, sweet and tart.
Savor this kale salad from the Esalen Institute using local (if not your own) fresh greens until you get an opportunity to visit Esalen yourself one day.
The early warm weather this May gifted our farm with a more-bountiful-than-usual rhubarb patch. Having already worked through our usual rhubarb repertoire of muffins and coffeecakes on our B&B guests, we took this tangy, red springtime garden treat to new levels this weekend by whipping out the fryer.
