Blueberry season is fast and furious! I will only be able to offer fresh berries for a few more days before they go in my freezer. So come gets yours to put in YOUR freezer! $5/pint

Currently making blood donations to the local mosquito population to complete our inverted tomatoes. Testing this method with cherry tomatoes this year, but the brandywines are in the garden. Now, for some sun..... ... See more

All this cool weather and rain has turned our fields into rhubarb heaven! Come get yours today for $3/ 1/2# bunch (yields about 3 cups of 1" pieces). Where this is wild harvested, the exact variety can't be determined, but here's an article on why not all rhubarb is red.... And some yummy recipes to bring to the cookout!

http://anoregoncottage.com/ultimate-rhubarb-guide-grow-harvest-cook-preserve/ ... See more

The ultimate rhubarb guide to growing, harvesting, preserving and cooking with rhubarb. Lots of tips and recipe ideas for both sweet and savory dishes.

We are closed today to try and make the best of a gloomy day.... At least I don't have to water anything... We will open tomorrow with wild harvested rhubarb, honey, and fresh eggs. Say hello to your baby zucchinis and cucumbers! ... See more

We are closed today to prepare your honey and eggs for Mother's Day breakfast! We will have crystallized honey, as well as ready-to-pour honey (same honey, I've done the work of returning it safely to liquid gold!). And of course, eggs! Try this yummy recipe out
https://www.google.com/amp/www.food.com/amp/recipe/greek-honey-cake-428671 ... See more

A Greek cake that tastes a little like the much more complicated Greek dessert, baklava. Posted for ZWT #6.