Pleasant surprises: Sunny skies and mustard greens
There are few surprises more pleasant than waking up to a sunny day when you thought there would be clouds. I had been watching Friday’s weather forecast like a hawk. Besides the fact we could use any break from the cool, wet weather, I had plans that hinged on dry weather. Our new photographer, Erin, was scheduled for a shoot at the farm – already rescheduled from a washout last week. Meanwhile, at home, I planned a playdate for my son...
read moreFarm photos: Another wet week
Our crew has spend a good amount of time picking strawberries in rain and wet weather. The rain held yesterday, but things were still wet. But, look at all they brought in. Yum! Sometimes it takes a little extra effort to get the van out of the strawberry field. That’s teamwork for you! Even with all the cool weather, the squash is growing. The perfect size. And, we starting sending cucumbers to market this week, too. The pepper...
read moreHannah’s Buffalo Style Hakurei Turnips
Amber here, blogger at OBSESSIVISION. This is my first week preparing a recipe created by one of the Kilpatricks — Hannah. The key ingredient is one of my FAVORITE condiments. Yup, Frank’s Red Hot Sauce! Recipe below. Be sure to follow me for project updates ranging from art, design, photography, craft, food and more. Once I located this recipe on Kilpatrick’s Family Farm blog archives, I was blown away by the whole concept of...
read moreHow to use an abudance of greens: Drop biscuits
I’ve eaten so much good food this week, it is hard for me to decide what to tell you about. I started the week without a plan, and with way too many vegetables. If a normal American looked in my refrigerator Monday morning, they might have thought I was planning a feast for my extended family. They might think, certainly, a family of three couldn’t eat all that. And, definitely not one with two parents who work 50 hours a...
read moreFarm photos: A June cucumber, and more
Bunching onions. Peppers are in the ground. Bunching radishes for market. Green garlic is so good sauteed with any of our leafy greens or mini broccoli. An early cucumber sighting has many very excited. Ginger was planted this week. There’s a close up of the much-loved crop. Just a few weeks and we’ll have beans at the market. Harvest tools are ready for the crew. A couple of the guys are busy at the bin washing...
read moreBalsamic Goat Cheese Pesto Pizza
Amber here, blogger at OBSESSIVISION. I knew at some point I would be inspired to prepare a pizza with Kilpatrick Family Farm’s fresh, local ingredients. Pizza is an event at our house and we take pride in this weekly ritual. I’m certain that many other families can say the same. Be sure to follow me for project updates ranging from art, design, photography, craft, food and more. I was a little stunned when a Kilpatrick Farm...
read moreRhubarb is not just for dessert
It’s always exciting to see the rhubarb emerge from the ground in the spring. It’s one of the first showings of green, and it pops up even if ignored. Even before I’ve planted most of my garden, the huge leaves and stalks of rhubarb are ready for my kitchen. Whether from my yard or from the farm, rhubarb’s appearance is a true sign of spring. The perennial stalks, which made their first seasonal appearance...
read moreFarm photos: Green tomatoes and red berries
It seems such a short time ago I thought summer vegetables would never come. Now, it’s just one new thing after another. There may be some surprises at the market this weekend. Here’s a peek at what’s growing on the farm, which may give some hints as to what will arrive on the market table over the next several weeks. I’m going to let the photos speak for themselves this week...
read moreDijon Aioli Roasted Radishes/Vegetables
Amber here, blogger at OBSESSIVISION. This week I bring you a FABULOUS roasted vegetable recipe, featuring radishes as the star performer. All roasting vegetables, from Kilpatrick Family Farm, were tied together with a tangy aioli. I couldn’t believe when my 3-year-old asked for a second helping. Be sure to follow me for project updates ranging from art, design, photography, craft, food and more. “Radishes have numerous varieties,...
read moreA book and a recipe for vegetable lovers
If I had more expendable income, I’d probably buy a new cookbook or two every month. I’d have them stacked ceiling-high in front of the bookshelves just outside my kitchen. There would never be a lack of culinary inspiration. Instead, I read a lot of cookbook reviews, which usually include a recipe from the book being reviewed, and I have a very long wish list on Amazon. I have a modest stack outside the kitchen and I enjoy flipping...
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