Three Sisters Garden - Recipes & News

For the entire time I have been farming, we have worked through just about every Monday holiday. This year is no exception, so Sunday was my Labor Day. As I am preparing for a houseful of new windows on Thursday, I opted to use my grill instead of my kitchen, waylaying having a mess to clean up, while allowing me to still make myself a pretty spectacular meal. I gather wood around the farm, and always have a supply of pecan shells in the cooler, for smoking. So, I lit the grill, and once things got going, I roasted a handful of...

As we are at something of an apex moment out here on the farm, and today has been hot, with more to come tomorrow. I picked up one of the smallest cantaloupes, a red onion, and a hot wax pepper.  Harvested tomatoes rest in the cool of our corn milling shed, so I stepped in there and picked up a handful of cherry tomatoes.  Walking along the edge of the garden, I snagged a branch each of lemon verbena, and chocolate mint. I then hauled everything into the kitchen, where I added an ear of already roasted and cooled sweet...

We are officially in drought, and although here, we are managing ok so far, many of you who are Green City customers may know, and love, someone who is suffering greatly.  Jerry Boone, of Froggy Meadows Farm near Beloit WI, has never had a well, and has pretty much relied on rain and groundwater as his water source for his farm. I hear it has been 4 months since he saw anything fall from the sky, that following a winter with very little snowfall. Jerry is very much at risk, and it will be a terrible loss to lose him, and...

1-2 tablespoons ( in my house) lard from pastured hogs, but coconut or olive oil would be a fine substitute 2 pieces green garlic 5-6 larger spring onions 4-5 sprigs of thyme and/or savory 1 dried cayenne 3-4 garlic scapes  Follow the links above to purchase the ingredients for this recipe directly from our farm. Heat the oven to 325 degrees. I use a small gratin pan, but a skillet will work too.  Set your pan over medium high heat on the stovetop, cut the white, hopefully somewhat knobbed ends off the onions. Remove and discard the root end, and add...

Warm bacon dressing 1lb bacon Lard or oil of choice Couple stems of fresh thyme (or a generous pinch of dry) 3 cloves garlic 1 small onion 1 dry cayenne 1/4 cup balsamic vinegar Slice across the length of the bacon into half inch pieces, place in a smallish sauce pan, and cook over medium until well browned.  Remove from the pan, straining into a heat proof bowl. Set the bacon aside, and return the fat to the saucepan, I add lard or coconut oil, to bring the quantity up to a cup of fat. Return the pan to the stove over...