Newsletter Archives List

Pig processing thoughts, looking forward to spring

What We're Reading:

Animal, Vegetable, Miracle

What We're Cooking:

Deviled Eggs

About this year's pork

What We're Reading:

The Omnivore's Dilemma

What We're Cooking:

Congee

Winter as a time of constraint and clarity

What We're Reading:

Wintering

What We're Cooking:

Steak Frites with Kilt Greens

Farming by Number: the year in review

What We're Reading:

Farming for the Long Haul

What We're Cooking:

Mussels in White Wine Arugula Sauce

Reading the lands moods

What We're Reading:

The Sound of a Wild Snail Eating

What We're Cooking:

Turkey and Dumpling Soup

Gratitude for connection and community

What We're Reading:

Braiding Sweetgrass

What We're Cooking:

Boiled Egg Chocolate Mousse

All About: Corn

What We're Reading:

Masa

What We're Cooking:

Old-fashioned Cornbread

A tribute to Jane Goodall

What We're Reading:

Through a Window

What We're Cooking:

Potato Gochujang

Chickens 101 Lesson

What We're Reading:

Are we Smart Enough to Know How Smart Animals Are?

What We're Cooking:

Chicken Tikka Masala

Complicated conversations: Choosing ethically raised meat.

What We're Reading:

Farmageddon: The True Cost of Cheap Meat

What We're Cooking:

Tomato Tart

Farm chores abound

What We're Reading:

Enslaved by Ducks

What We're Cooking:

NYTimes Grilled Za'atar Chicken

Piglets have arrived

What We're Reading:

The Last French-Fried Potato and other poems

What We're Cooking:

Curried Chicken Salad

Announcement: Introducing The Hollows Co-Op

What We're Reading:

What We're Cooking:

Field Walk Tour: All about native species growing on the property

What We're Reading:

Grasses: an Identification Guide

What We're Cooking:

Entire Boned-out Chicken

Playing catch-up

What We're Reading:

Letter to a Young Farmer

What We're Cooking:

Grilled BBQ Chicken

Farming for Community

What We're Reading:

On Persephone's Island

What We're Cooking:

Garlic Scape Pesto Pasta

All About: SASSO chickens

What We're Reading:

Chicken Boy My Life with Hens

What We're Cooking:

SOUPer Broth

Beef and climate change

What We're Reading:

US Grass-feed Beef journal articles

What We're Cooking:

Meatlof

Spring planning, farm changes for 2025

What We're Reading:

Call of the Reed Warbler

What We're Cooking:

Magic Custard Cake

Eggstravaganza

What We're Reading:

Too busy to read or cook, sorry!

What We're Cooking:

Cold mid-winter updates

What We're Reading:

A Farm Life

What We're Cooking:

Chicken Pot Pie

All about the American Kestrel

What We're Reading:

Tender at the Bone

What We're Cooking:

Birria Tacos

Winter market at IX

What We're Reading:

Mastering Stocks and Broths

What We're Cooking:

Holiday Stuffing

Fall reflections: Processing our first hogs

What We're Reading:

Pig Years

What We're Cooking:

Jacques Pepin's Mustard Chicken Thighs

Invasive species count

What We're Reading:

Common Grasses, Legumes and Forbs of the Eastern United States

What We're Cooking:

Quicke Lorraine

Fall rains and pasture management

What We're Reading:

Cake

What We're Cooking:

Carrot Cake

Feed math on a farm

What We're Reading:

In Search of Meadowlarks

What We're Cooking:

Italian Crespelle

Farming and nutrition

What We're Reading:

Nourishment

What We're Cooking:

Calabrian Chili Chicken Thighs

Fall transitioning

What We're Reading:

Holy Shit

What We're Cooking:

Pesto Pasta

Fall chicks arrive

What We're Reading:

Birdology

What We're Cooking:

Roasted Pepper Pasta

Farm vacation prep

What We're Reading:

French Dirt

What We're Cooking:

Quick Pickles

Laying hen's first eggs

What We're Reading:

The Meat Racket

What We're Cooking:

Aloo Bhindi

All About: Okra

What We're Reading:

The Whole Okra

What We're Cooking:

Okra Fries