I get up in the morning, take a look at what's growing on the farm, collect rhubarb and celery, dig up some horseradish and potatoes, carry my loot to the kitchen, and create a meal around it. C'est la vie, hein? And as the summer is getting late, the days growing shorter, the temperature cooler my cravings are turning to comfort fare.
Thursday, Pescadero Farmer's Market day, is our Echo Valley Farm lunch. Where the team gets a chance to gather around the table to refuel, rehydrate, and share a few stories before packing up the day's bounty and carting it into town.