It all comes down to the soil—and our animal co-workers are the ones who build it.

This recipe comes from our farm friend, Amy, who remembers it disappearing quickly as a kid. That’s certainly what’s happening at our house too!

See how your salad greens go from lettuce heads our field to your plate.

It’s quick enough to make on a school night, and simple enough for the flavor of homegrown carrots and tomatoes to really shine. 

Hanging out with these birds is one of my favorite parts of the day, and I thought you might enjoy a little farm break too. See how much they’ve grown (they're bigger than their chicken “babysitters”!), how I move them to fresh grass every morning, and their soft, sweet turkey song.

Take a quick tour with us to see how our underground heating works, how we trellis our tomatoes without ladders, and who takes cares of the pollination.

The licorice note of the fennel with the earthy beets and the bright oranges is like dining at Trio Bistro in your own kitchen.

It’s nourishing, hearty, and a great quick dinner for a (hopefully stormy) summer evening.

It’s super easy to whip up in the blender—even easier than pesto, I find. You can make it with parsley, cilantro, carrot tops (yup, for real!), or a combination of these.

I could eat an entire bunch of kale as long as it was shredded thin and tossed in this stuff.

This is more of a technique than a recipe—with just a quick massage, the tough fibers break down and farm-fresh kale turns into a tender, insanely flavorful salad base (that even kale skeptics love)!

It’s that perfect sweet-and-salty hit you want at the end of a long, hot day.

Without a human surrogate using motion, bright colors, and shiny objects, they will stand an inch away from a feeder and starve or dehydrate simply because they don't recognize what it is or what to do with it.

A cup of warm, savory chicken broth reverses the hangries for both my 9-year-old daughter and me. It buys me enough time to put dinner together, and I feel great about it—unlike the mom guilt (and stomach ache) I get when I pop open a bag of corn chips.

It is super tangy, juicy, and smokey. And I’ve never known how he does it until I got him to sit down and walk me through it a few days ago.

This is a celebration of the first berries, the "joy blast" of salads.

This mixture of fruit was a favorite of mine as a child, only now with a twist: fresh ginger instead of candied.

This deconstructed version celebrates the crunch of baby salad greens with a light, bright twist. Perfect for early summer!

Nine-year-old Sierra knew the truth: if I put the tube in the wrong place, this little lamb dies in her lap. If I do it right, the baby gets the food she needs. And we both knew I had never done this before.