(us, circa 2007 – Ella was three months old when we opened this space!)
That’s right friends, this month marks three years on Main St in Amherst!  We have the most amazing customers, and we’re so proud to be part of this thriving, beautiful community.  To celebrate, we’ve had free birthday cake in past years, but ...
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Love her summer cooking outfit – panties with an apron.
With a broken camera (oh that fateful final “click!”), family visiting, and no internet at home, the time is ripe for a blog summer break!  Only for a week or so, and then we’ll be back.  In the meantime, pop over to www.localgrain.org to see a ...
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We woke up early Wed morning to bleating.  Ben said, “Do you hear those new lambs?” and I lept out of bed, waking Ella.  She started crying but when Ben told her the new lambs were here, she jumped to her feet, too, tears filling her eyes, hand to her mouth, saying, “Oh, I had ...
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After some nice hot sun, the beans are up!

(photos by Ben Lester)

More from last week’s bean planting . . .

And have I mentioned that our two ewes are hugely pregnant?  Oh yes, there is that . . .

For now, we’re feeding our girls kale and red raspberry leaves fresh from the garden, and keeping a close eye. I’ve got my Herbal Handbook for Farm & Stable ...
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This week, we’ve closed down Wheatberry, to train some awesome new staff, and to prep and plant beans for the CSA.  In case you were worried we were sitting around, here’s our morning in photos:

Meet Kara – new Wheatberry staff, and PVHG intern extraordinaire.  She can now add “rock picker” and “wheat trial manager” to ...
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First – my favorite moment this week, for which I am so grateful, amidst turmoil and our whole family being really sick:
Standing in the twilight drizzle, feeding the chickens with Ella, watching her gather weeds for them, and “read” them a story about bunnies.
I hope you’ll forgive me for mish-mashing a bunch of things together ...
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Hello folks – today a recipe, tomorrow we shall make your kitchen run more smoothly.  Sound good?  Here we go.
Last week we made the Rye Grits recipe from Lorna Sass’s Whole Grains Every Day Every Way (yes, I mention this book all the time.  That’s because she’s amazing, and one of the only resources that ...
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Before we get started on the menu – we’re featured in a lovely article in The Atlantic about the revival of grain growing in New England – check it out here.
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Well, apparently you, dear Readers, weren’t the only ones excited by me talking about Keller last week, because this mysteriously appeared at our ...
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