The snowfall and cold weather has put spring off for a few days, so I'm back in the greenhouse, thinning some trays.  As farmers, we do our best to work with nature to produce a crop.  But with all of our knowledge and technology, nature still has the better hand.  And she ain't showin' her cards.

Check out our new line of Fire Roasted Peppers!  With help from our friends at Crooked Carrot Community Supported Kitchen in Ithaca, we've roasted our own organic peppers, included some organic cider vinegar and sea salt, and put them up in jars for you.  We have sweet reds, poblanos, red serranos, green serranos, and habaneros.   

For a really tasty sandwich, try some sweet reds on a toasted ciabatta with your favorite local cheese.  We like the serranos and habaneros on our tacos and burritos; the roasting process brings out their sweetness and flavor and takes a bit of the edge off the heat.

We moved to the Ithaca area about 9 years ago, bought some land, and started our farm.  Sounds simple.  Both Mary and I studied wildlife biology in college; I worked as a biologist in the midwest for 15 years prior to taking up vegetable farming.  Farming is hard work, as everyone knows, but it's also pretty dang fun.  Mary likes farming too, and her other passion is carpentry, which comes in handy on a farm with barns, outbuildings, and greenhouses to put up.  Rachel, our daughter, helps out on the farm and at our market booth.  She keeps track of all the wild things on the farm, be it foxes, screech owls, or the first tasty bunch of ramps in the spring.