It's been such a bountiful week on the farm.  We're smack dab in the middle of the spring/summer overlap, when peas are ending but beans are taking their place.  Yesterday alone, we ate summer squash, green beans, snow peas, carrots, red raspberries, garlic, basil, and eggs.  With vegetables this good, it almost doesn't matter how I cook them --- they're always delicious.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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