We are foodies.
Our farm is all about food. Growing food, planning for food, selling food at the Farmer’s Market or our own Mercantile, preserving food, and yes, of course eating food.
During these dark, cold Winter days we continually look for ways to improve our food production. We plan for the growing season and the basement holds hundreds of tiny plants waiting for warmer weather. Tomatoes, peppers, asparagus, rosemary, basil, onions and even flowers for our pollinator friends are beginning their lives in the grow stations.
Our current food supply is sourced as much as possible from the freezer and pantry. Rows of gleaming jars full of home canned sauces, salsas, pickled peppers and broths line the pantry while baggies and containers of frozen fruits and sauces pack the freezer. All of these inspire a multitude of meals.
Once Spring and Summer finally arrive, we will have access to fresh vegetables mere steps from the front door. A short stroll out the back door lies the primary herb garden ready to add an abundance of flavor to any dish. Many of these fresh herbs and vegetables will make it to the Farmer’s Market this summer.
It’s a foodie’s paradise.