Curried Root Vegetables
Enjoy roasted root vegetables seasoned with aromatic spices with this easy recipe, created by Chef Kerri Cacciata.
Garden Design Best Practices
Diversity, stability, and resilience: these are the three principles of good ecological garden design.
Strawberry & Goat Cheese Salad with Balsamic
This recipe was taken from our Community Table Cookbook and specifically created by Chef Flemming Hansen.
How to Build a Raised Bed
Build a raised bed in your yard and grow your own food!
Winter Vegetable Soup with Garlic Crustini and Citrus Salad
Chef David Pratt shows us how to prepare a delicious vegetable soup and side salad made from seasonal ingredients found in our Harvest Box.
Butternut Squash Polenta with Walnut Tarator & Farm Greens with Cara Cara Orange, Shaved Fennel & Kohlrabi
Warm up with this perfect polenta recipe, created by local chef and owner of Pacific Pearl Catering, Michael Campbell.
How Our Nourishing Neighbors Program is Evolving to Better Serve Those of Us Facing Food Insecurity
It’s a powerful new experience of what it means to be a community farm.
Salad Roulade with a Warm Citrus Vinaigrette
Napa cabbage is abundant here on our farm during the Winter. Use it in a delicious recipe this season, created by our friend Chef David Pratt.
Winter Squash and Sunchoke Stew with Salad
The only thing better than a hot meal on a cold winter night is one that’s made with farm-fresh ingredients harvested at their seasonal peak.
Create Plant-Based Textile Art with Our New Natural Dye Kit
Just in time for the holidays, we’re excited to share a new offering in collaboration with textile artist Kristin Morrison of All Species, a regenerative textile arts and design studio.