We cook like we grow — simple, seasonal, generous. Farm-to-table isn’t just delicious; it’s kinder to land and body: more nutrients, less travel, more joy. Meals follow the garden — herbs and eggs in spring, tomatoes and peppers in high summer, hearty brassicas when the air turns crisp. When the harvest is heavy, we put it up for winter: pickles, krauts, jams, marmalades, and bright ferments that bring July back to January. Occasionally we share boxes or pop-up suppers — watch this space.
