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Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Blog summaries

Green bean and basil pesto



A dairy-free, fresh and chunky pesto that's super easy! 

It’s the last of things. The intention of this post is to remind you that summer crops are on their way out so eat as many green beans, basil and tomatoes as you can. We wanted to have one last fling with summer ingredients, because we feel as though this season we blinked and we missed it.

**But if you are in the Northern Hemisphere, this should get you excited for the seasons to come.**

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We are currently eating the last of the fresh tomatoes (this is literally the last of them). And watching our plants slow down, and the first summer plants start to die – this year it’s the tomatoes first. It is a little sad, grieving the summer garden, but there is something beautiful about it. A quietness we know is ahead for the winter.

This pesto is super fresh and has a little bit of natural sweetness from the beans. For the last few weeks we have just been having this with heirloom tomatoes as a simple salad - and it’s awesome. But it’s also great with fresh sourdough bread, eggs in the morning, new season potatoes, or tossed in pasta.

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