Farm Journal
Welcome to our farm journal, where we share the rhythms of the season, the work behind it all, a recipe or two, and the stories that connect you to your food and each other. It’s a peek behind the scenes and a way to feel a little closer to the farm.
Worth the wait: ranunculus season
Ranunculus are one of those flowers that make people stop in their tracks—lush, layered and super colorful. They look a bit like a rose but with a wilder feel. And ranunuculus grown in Lander? They’re special because they ask for patience—planted in the cold, grown slowly in the perfect conditions, and offered just as spring finds its footing.
In Winter, we rest.
When I was a kid, starting about this time of year, my dad would find a piece of scrap paper and label two columns on it: the date and “minutes gained.” Each few days after that, he would look up the time of the sunrise and sunset, add up how many minutes of daylight we gained.
What’s on regular rotation at the farm dinner table?
Kitchen Sink Pasta Sauce. Sheet Pan Supper. These are a couple of our go-to recipes that get us through the evenings when we’re dead tired after a day of weeding or harvesting or working cows.
If you find yourself wondering what to do with a ton of fresh produce and not a lot of time — snag these recipes. They showcase delicious ingredients and are super simple.
Grab your guide and then grab a beer. Dinner is easy tonight.