Potato Leek Soup Serves 6 4 leeks - cut lengthwise and chop, using only the white and pale green parts3 tablespoons butter3 cups water3 pounds potatoes, peeled, diced into ½ inch pieces3 cups chicken or vegetable brothdash of marjoram½ cup chopped fresh parsley1 teaspoon dried thymesalt and pepper to taste Cook leeks in butter with... Continue Reading →
Farm Stay 1 begins! The Junior High students have started their 19-day exploration of this land, the work it holds, and what it means to live in small, intentional community. Look to the Land School blog as they start to share their stories of this time! Land School Produce Market! Today! From 4-6pm, brought to you in part by... Continue Reading →
FARM FRIDAY: The newly designed septic system was installed this week at the Land School, with two tanks and a mound to service the two new staff houses. The houses have recently arrived and will be ready for occupation soon!
Gratitude to Class G for the work last week of preparing for the Harvest Festival! Wednesday was filled with work projects in the rain rain rain and (mostly) dry the rest of the trip! There was even time for some land exploration amidst all of the preparations 🙂 Thank You to all who came on Saturday to the Harvest... Continue Reading →
Squash Soup Makes 8 servings Ingredients1 butternut or kabocha squash - roasted¼ cup butter1 onion, chopped2 stalks celery, chopped2 medium carrots, chopped1-2 red peppers (optional), chopped1 (32 fluid ounce) container vegetable stocksalt and pepper to taste Directions Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash... Continue Reading →
FARM FRIDAY: Class G spent their week at the Land School helping prepare for the Harvest Festival! Will we see you there Saturday from 11am-4pm? Learn how you can help make this event happen by checking out our volunteer sign-up! https://www.signupgenius.com/go/70a0d44acab2fa6f49-harvest1
Thank you so much to Class F for their time at the Land School last week, immersing themselves as a community in stewardship (butternut squash and potato harvests, shallot processing, llama/sheep pen cleaning, food preserving), activity (Earth Art, mushroom searching, wool work), and exploration of the diverse environments. Plus, we shared in the tasty Class F tradition... Continue Reading →
Muhammara Muhammara is a finger licking tasty red pepper dip from Syria that is healthy and easy to make. Packed with flavor and nutrients, this vegan recipe requires few ingredients. Use it as a dip, sandwich spread or to top flat breads. Serves 16 (2 tbsp each) Ingredients 4 large red bell peppers 3/4 cup bread... Continue Reading →