Choppers, cookers, diners and visitors constantly occupy the kitchen tent. We cup up the hard, tart yellow pomes and cook them with sugar over a slow flame. As the marmalade renders, we wash the preserve jars, sterilizing them in the oven, breaking a few. Food is the farm's treasure, the toothsome manifestation of everyone's labor. Fresh, tasty and free from pesticides, our meals are abundant and deeply satisfying.
Breakfast is fruit and homemade porridge of oats, goat's milk and raisins.
Lunch is bread, hard goat cheese, tomatoes and onions, pickled lupine seeds, olives and salads of garden and wild greens with edible flowers. Red lentil lasagna. Garden burgers fashioned from white sweet potatoes, oats, wheat flour, vegetables and beans. Succulent purple grapes. Warm quince-raspberry pie.