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The art in nature
The River Reporter — By Elizabeth Lepro / Photos contributed by Irene Soloway A conversation with Tannis Kowalchuk on Shakespeare, cultivation and one year of Farm Arts It’s morning at Willow Wisp Organic Farm. An array of be-hatted men are at work picking radishes in...
Farm Fresh Recipe
Kimchi (Kimchee) Recipe from our Fermentation Workshop
Ingredients: For the cabbage: 5 pounds Napa cabbage, cut into 1-inch, bite-sized pieces 1/2 cup sea salt 1 cup water Seasoning for kimchi: 1/2 cup medium sweet onion 1 bulb garlic, peeled 1/4 cup water 1/2 cup red pepper powder 1 bundle green onions, julienned...
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Sauerkraut Recipe from our Fermentation Workshop
Ingredients: 1 medium head of cabbage 1 of the following: 1 to 3 teaspoons salt or 1 to 3 teaspoons salt and 1/4 cup whey...
The art in nature
The River Reporter — By Elizabeth Lepro / Photos contributed by Irene Soloway A conversation with Tannis Kowalchuk on Shakespeare, cultivation and one year of...
What we’re reading: A Sand County Almanac by Aldo Leopold
“Conservation is a state of harmony between men and land. By land is meant all of the things on, over, or in the earth. Harmony...
Farm Tour with Performance
On Saturday, September 7th, Tannis Kowalchuk, artistic director of Farm Arts Collective and co-owner of Willow Wisp Organic Farm led a farm tour organized by...
Puntarelle alla Romana
Ingredients: Puntarelle from Willow Wisp Organic Farm, anchovies, olive oil, garlic, lemon or vinegar. How: Slice puntarelle thinly, toss with a salad dressing oil, vinegar/lemon,...
Shakespeare on the Farm Sold Out Run
Farm Arts Collective ensemble presented Shakespeare on the Farm in a series of a sold shows that ran August 3-11 with an added show on...