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A beautiful spring salad

The First Harvest Share Is Coming!

We’re excited to announce that our very first harvest share distribution will happen next week. If you’re on our committed list, be on the lookout for an email with more information and details. We’ve been hustling to get to this point and it’s pretty darn exciting. In the mean time, we’re still planting our hearts out and working to keep some of our over-zealous starters happy while we wait for warmer weather.

Highlights of the week:

Challenges of the week:

bunch of radishes mustard greens mustard greens and forbidden rice dinner oregano leaves valerian bloom setting sun between cherry tree branches

Have a nourished and blessed week.

-Ruth & Matt

Forbidden Rice and Mustard Greens

We very much enjoyed this deeply earthy, simple dinner so I thought I’d share it here. Perhaps it will inspire your creativity with Mustard Greens.



Cook the rice (1 cup of black rice to 1¾ cup water). Heat the ghee over medium-low heat in a cast iron skillet. Add garlic and mushrooms. Sautee until mushrooms soften, then add asafoetida. Add green onion and mustard greens, stirring frequently. Once greens have wilted slightly, but are still bright, remove pan from heat. Serve warm over the rice.
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