A Little About Me

We're growing fruit and vegetables, from seed to harvest, in raised beds and no till spaces while observing sustainable methods and practices. 

The kitchen is where I feel most comfortable. I believe that being a good cook isn't a matter of learning recipes, but learning techniques. 

We discovered many native plants when we moved to this space and are committed to adding to the collection and learning as much as we can about the native flora in our area.

From front of house to back of house in restaurants and coffee shops to food writer and food editor of a local newspaper, I've spent years honing my kitchen skills and creating food that my family loves.