LATEST NEWS
Stone Soup Cooking Class
Stone Soup Cooking Class is Farm Arts Collective’s newest performance. The live, theatrical cooking show is written and performed by Tannis Kowalchuk and Jess Beveridge, and directed by Daniel Lendzian. The performance is designed for an all ages audience and features original songs including Kowalchuk’s...
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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Opening Ceremony Success
Farm Arts Collective Opening Ceremony Draws 200 People Farm Arts Collective held its opening ceremony on Sunday, June 2 at its location on Willow Wisp...
What we’re reading: Organic Manifesto by Maria Rodale
A little reminder as we wander the stall of the local farmer’s market that Organic is important. Written by the former CEO and Chairman of...
Lettuce Salad with Rhubarb Slices
Ingredients: Mix of Lettuce heads, Rhubarb thinly sliced, chives w/flowers Preparation: Wash and dry lettuce, slice rhubarb thinly, chop chives and use flowers to garnish...
What we’re reading: Animal, Vegetable, Miracle by Barbara Kingsolver
A year in the life of food. “Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one...
Lettuce Salad with Seared Scallions
Ingredients: 2 Heads Lettuce, 1 bunch scallions, sweet balsamic vinegar Cooking: Wash lettuce leaves, tear leaves gently into a bowl. Chop off half the greens...
Parsnip Saute in White Wine
Ingredients: Freshly dug parsnips (from Willow Wisp Organic Farm), fresh tarragon, onion, butter, white wine. Prep: Wash and cut up parsnips in lengths, saute 1/4...