March 24, 2021

The Beginning

Starter plants growing in cell trays

Spring is finally here and all around us nature is slowly unfolding. Bird songs have gone from faint to concerto, and the pink Dogwood and Peach tree buds swell a bit more each day.

Following in line with nature’s cues, we too are expanding out of the constriction of winter. We’ve been busy crop planning, making beds, nurturing the soil, brewing plant probiotics, studying with some amazing leaders in small farming, and starting seeds. All of the plants that will feed us, and you, this year are busy growing their leaves and stretching their roots. True leaves are bursting forth, the Cotyledons (baby leaves!) are dropping, and every one is looking strong and healthy. I think these little plants are some of the happiest we’ve grown to date.

Years ago I started some of my first seeds in recycled containers, moving them throughout the day to whichever window the sun was shining through the most. They were leggy but determined and in the end we had a great season. We’ve learned and grown a lot since those days, but still this year is a new beginning for us - where we’re not just growing for our table but for yours as well.

If you’ve decided to join our harvest share this year, thank you! We are extremely excited for all that we believe this season will bring. Be on the lookout for a welcome email with details on what to expect and how everything will work.

If you’ve not already signed up but would like to do so there’s still space available. If someone you know would enjoy what we’re offering, please pass our site along. If you have any questions about anything, feel free to get in touch with us at

With gratitude.

-Ruth & Matt

Featured Recipe

Basic Kitchari

Spring is the perfect time for a digestive cleanse and reset. Kitchari is a traditional Ayurvedic dish that has nourished humans for thousands of years. It is comforting, easy to digest, and balancing to all body types.


  • • 1/2 cup basmati rice
  • • 1/2 cup yellow mung dal
  • • 2T pastured-raised ghee
  • • 6 cups filtered water
  • • 1-2 cups diced vegetables (choose what appeals to you in the moment)
  • • 1/2 tsp coriander powder
  • • 1/2 tsp cumin powder
  • • 1/2 tsp mustard seed
  • • 1/2 tsp turmeric powder
  • • pinch of hing (aka asafoetida - available at most indian grocers)
  • • Fresh Cilantro, chopped (optional)
  • • Wedge of fresh squeezed lime before serving (optional)
  • • Pinch of mineral salt before serving


Rinse rice thoroughly and place in large pot. Sort and rinse dal and add to the same pot. Add 6 cups of water and bring to a boil. Reduce heat to simmer, cover with lid and let cook for about 20 minutes or until everything is soft. Meanwhile, dice the vegetables and add to the pot once rice and dal are soft. Simmer for another 10 minutes. In a pan, warm the ghee and add mustard seeds until they begin to pop, then add all the other spices. Stir to combine then add to the pot. Serve warm, topped with chopped cilantro, lime juice, and pinch of salt. Enjoy throughout the day in place of regular meals.

This recipe is an adaption of

Farm To Table Tip

Eat local, because we can.

So many talented people in our area are growing, making, and selling foods that are crafted with care. Sweet and crispy apples (without the awful wax coating), orange-yolked eggs, humanely/pasture raised meats, daily baked breads, small-batch grains, sauces, tinctures, teas, and so much more. Community-grown nourishment has never been so easily accessible. Explore at LEAP or Local Harvest.