As we wait out the last few days of winter, watching the snow melt and the fields come back into view, we're eager to get out there and get to work. We've got some big plans for this season and we can ...

Well, the drought is officially over after several inches of rain fell in an hour on Friday and then again on Saturday. The fields are drying out now and we're back to the usual business of harvesting ...

For the past couple of weeks I have been trying to think of an appropriate response to the back to back hurricanes that brought relentless rains and flooding to the valley. As the waters recede, we  ...

I need to be frank with you. This time of year it is simply insane to be a farmer.  The tomatoes are heavy on the vine. The beans are begging to be picked. Orders are pouring in. The markets ar ...

I am an amateur wild mushroom hunter. These days I have little if any spare time for wandering around in the woods in the summertime looking for mushrooms. So my mushroom hunting is mostly confined to ...

The start of marketing season is always a rush. Besides just being in a rush, it is an exhilarating feeling to step away from the fields and behold the fruits (and vegetables) of our labor for the f ...

The days are growing shorter. Frosts linger into the morning, covering the crops with an icy sheen that says: “don’t touch me.” We must delay our harvests until the sun frees them f ...

There was an article in the New York Times this week entitled “Told to Eat its Vegetables, America Orders Fries.” I just had to laugh when I read it. Here's an excerpt: ----------------  ...

Regular readers of this blog will know that I have been on an Asian kick all year. Since going to restaurants became impossible to do with two babies, and the takeout options in Sunderland are nonexis ...

The recent break from the never-ending heat wave of 2010 (is it really finally over?) has us thinking about winter. Summer is barely over and yet all our thoughts are trained on that cold horizon: how ...

This blog is supposed to be about the farm and everything that goes into it and comes out of it. A blog, at its best, should be a chronicle of things that happen in real time, written by the one who s ...

Summer has burned itself out early. Whether or not the hot weather returns after this rainy spell, our summer crops are pretty well played out. It was a fantastic run, but its inevitable end is near a ...

At this time of year, people often tire of eating zucchini and summer squash.  It can be a relentless vegetable, and has a reputation for wearing out its welcome due to its unchecked effusiveness ...

Every year, about halfway into tomato season, a melancholy—not unlike the dread of “Back to School”—starts to set in. Tomatoes sitting on the counter start to attract fruit fli ...

We’ve been slowly sampling our vast array of heirloom tomatoes, some for the first time, some to confirm our devotion for our hands-down favorites. Among the “new” (to us) varieties, ...

We are really excited to be starting distribution this week and we’re looking forward to sharing the harvest with you this season. The Kitchen Garden CSA experience is a true culinary adventure. ...

At the Kitchen Garden, we have officially embraced technology. We are extremely excited about our website: now that we've built it, we plan to use it. The more we get involved with internet communicat ...

I am just back from a weekend trip to Montreal. Being in that city this time was a badly needed shot of French culture right into the arm. Tempered in good measure by a dose of Canadian friendliness ...

I love winter food as much as the next guy: potatoes a million ways, root vegetable soups, slow cooked fatty meats, entire meals composed of treasures from the cellar, pantry and freezer. But I have t ...

Greetings from the farm! Nothing at all is growing. What few crops were left in the field at the end of November have long since perished. But that doesn't stop us from eating our own vegetables sever ...

The End of the Season The end of the season is always a slightly melancholy time. Fields and beds are cleared out and there's no new planting to replace them. Plants that have yielded faithfully slow  ...

Garlic, glorious garlic. Garlic is that magical ingredient that brings the flavors of all types of food to life. Without it, we would be lost. Every vegetable has its part to play in the kitchen, but  ...

Is it a yam, or a sweet potato? Techincally, it's a sweet potato. Yams are a tuberous tropical plant, rarely if ever seen in these parts. The term "sweet potatoes" covers basically everything else, be ...

by Aaron Falbel, Kitchen Garden Assistant Grower You will never win a beauty contest. Your photo will never grace the cover of any seed catalog. Unlike the tomato, the melon, the winter squash, You wi ...

Regular readers of this blog will have noticed the strong slant in the recipes we provide toward Italian and specifically pasta dishes.  Our experiences living, working and eating in Italy were a ...

When I was in culinary school my final project was a six-course tasting menu in which the lowly beet figured prominently in each stage of the meal, exploring the hidden potential of the earthy ve ...

Bradywine. Oxheart. Striped German. Mortgage Lifter. Green Zebra. Cherokee Purple. Black Krim. Orange Banana. These names may not mean anything to the uninitiated. But to those of us who have tasted t ...

This time of year is insanely abundant.  The amount and variety of vegetables that we're harvesting now is vast and overwhelming. At the farmers' market, we don't even have enough space to presen ...

"We'll be there in four hours.  Make some space in your fridge." When we visit friends during the summer months, we come bearing gifts.  Fridgefuls of fennel.  Basketfuls of beans.&n ...

Disclaimer: This is a nerdy digression on the science of onions. Walla Walla onions are sweet onions. You eat them raw.  Named for the town in Washington state, they are the North's answer to the ...

"You are my saviour!" "Wow, these are the kind you shell?!  No one grows these anymore."  These are comments we heard at the farmers' market this week when we brought the first pick of shell ...

We don't grow flowers here at the Kitchen Garden.  Our rule is "if you can't eat it, we don't grow it."  So when there is a flower that we offer, we delight in both its edibility and its ae ...

Spinach has the goods and she knows it.  She plays hard to get.  She is very particular about her needs: cool temperatures, lots of moisture, and abundant fertility.  Without just the r ...