We’re having our own pop-up at the farmstand. Come in today for kombucha, while it lasts! We have Turmeric Sunrise, Blood Orange and Strawberry Sage. Bring a bottle and fill it for free, or purchase by the bottle… Read More
Cookbook author Catherine Walthers of Chilmark shared this recipe with us, saying “I suggest experimenting with different herb combinations with the peaches as well, such as mint and basil, or basil and cilantro. All you need is a… Read More
For a week in June, we had our own farm nutritionist and dietary intern. Based at Mount Auburn Hospital in Cambridge, Rachel Caine gave several staff trainings on the basics of nutrition, the elements of mindful eating and… Read More
3 cups water or coconut water 1⁄2 cup fresh or frozen strawberries (thawed) 1⁄4 cup freshly squeezed lemon juice (2 to 3 lemons or 100% lemon juice) 1⁄4 teaspoon fine grain sea salt 2 tablespoons honey or maple… Read More
This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here.