Recipes
We prepare scratch cooked gluten free meals using organic, regenerative, and local produce and pasture-raised meats. Whenever possible we cook with locally foraged ingredients. We love to cook and are constantly learning new dishes prepared with love and intention.
Our favorite sauce to produce in April, consisting of the abundant herbs that volunteer in our field every spring. Wild garlic, garlic mustard, dandelion, dead nettle, ramps, and more find their way into our jars.
We do a lot of cooking for the Friends of Ganondagan, using the ancestral white corn of the Haudenosaunee nation. This is our version of Mexico's esquites using the Ganondagan White Corn Project's white corn!
We love eating these candied nuts with charcuterie or just on their own. We also use them to top other desserts. They are utterly customizable, with herbs, spices, and choice of nut, but the formula remains the same!
Similar to our pesto, we love to forage whatever is available to throw into our probiotic fermented kimchi. Last year we used dead nettle, bok choy, savoy cabbage, garlic mustard, chives, apples, and radish, with plenty of ginger and gochugaru chili we source from Mountain Rose Herbs.
This dairy-free dessert features coconut milk and pure maple syrup. We tap our sugar maples each spring and find this to be one of the best uses for the precious result.