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...

Read More »

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...

Read More »

More News

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...

Read More »
Organic Manifesto

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...

Read More »

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...

Read More »
Book titled Animal Vegetable Miracle

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...

Read More »
Lettuce and scallion salad

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...

Read More »
Parsnips

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...

Read More »