Chef Dustin Cyr

A sea of green. Time to chop.

Big healthy greens are nutritious and delicious greens. Throw some tomatoes and a few edible flowers and some olive oil, salt, and a little lemon juice and you have a very refreshing lunch on a beautiful sunny day.

One of the most common feedback we get about our greens mix is that they last long enough for the average salad eater to finish them without throwing any out. There are many factors that go into shelf life, and many flaws in the food chain that I am not going to discuss. The most important part of the small farm concept is that the closer you are to time and place your produce was harvested, the more nutritious and longer lasting it will be. Outside of that, it comes down to a few things. Harvesting when it’s cool out is a huge one. Late night or early morning harvests are just one of the ways we produce such delicious greens. Look for greenhouse greens at Danforth’s Down Home Supermarket, in Hermon, or pick some up at the bistro!

Not sure if a Cavapoo is much of a farm dog.

I just love the color.

Spring time is not only an exciting time in the greenhouse, but in our local ponds and streams as well. It has been over 15 years since I put a line in the water and it is very apparent that fishing is a perishable skill because I have no idea what I am doing. Caught a couple branches, lost a couple fish to bad knots, but I did pull this little one in. Sometimes it’s better to be lucky than good. 🎣 P.s. The black flies are out.