On the FarmPurple people healers. We offer an array of gifts under $20. Holiday purchases help keep us on the farm during the winter months. Thank you!Spicy Seasonal SpecialThis week's shop special is three of our herb/spice blends for $15. Choose from Tzatziki Seasoning, Smoked Sea Salt with Rosemary & Garlic, Roasted Cumin Seed Powder, Svanetian Salt, Apple Pie Spice Blend and Berebere Spice Blend. Rod's House Menu: Nona made baguettes to go with our main of chicken fettuccine Alfredo made with Farmer Wren's garlic and our herbs. For dessert

On the FarmPierogi with Potato, Kefir Cheese & Caramelized OnionsWhen I lived in Russia, one of my favorite stops was Kroshka Kartoshka (Little Potato), a food cart that offered hot baked potatoes with a variety of toppings. It was there I first tried bryndza, a uniquely flavored sheep's milk cheese--Delish! I never could find it here, and we don't have sheep, but when I first tasted kefir cheese, it took me right back. Inspired by that Moscow food cart, I pulled some basic ingredients from the pantry and folded that

On the FarmBiscuits are just right for soup season. Here's the recipe I've been using, made with kefir cheese, which I suddenly have a LOT of. Kefir Cheese Biscuits (makes 9)(Adapted from Callie's Hot Little Biscuit recipe.) 2 cups self rising flour (240 grams)4 tbsp salted butter, room temp1/4 cup kefir cheese3/4 cup plain kefir1 tbsp salted butter, melted 1. Heat oven to 450F. 2. Combine four and room temp butter in a large bowl. Use fingers to break up the butter. The result should resemble grated Parmesan. 3. Add

Still Going Strong in the Garden: CalendulaLove the bright flowers of calendula? Want to learn more about their endless generosity? Watch or listen here to an in-depth podcast from our neighbor in Methow Valley herbalist Rosalie de la Foret. She hosts a conversation on the glories of this intrepid garden ally with Helena del Pesco--independent chef, fermentation teacher, food business consultant and clinical herbalist. Enjoy! And when you're ready to infuse your own oils, etc., look for dried calendula in our farm shop. Rod's House MenuThis week we're offering Jo

Happy Election Day!There's a lot going on, and yes, sometimes things just seem bleak. But as a permaculturist knows, with challenges come opportunities. And in that spirit, I'm offering this weekly roundup as a way to focus on solutions and highlight the bright spots. So let me know how it hits. Share it with a friend if you want. (Even introverts can share info. We're proving that right now.) Let's reach out and connect the bright spots. Because who knows? If enough connections are made, we might just find ourselves