Author Archives: theartranch

In 2022 we grew around 30 different varieties of tomatoes, and had more than 200 plants in the greenhouse. It was a lot of work, but so much fun when it came to picking and eating them. We were not … Continue reading →

Growing gourds into beautiful objects is a long process, but definitely rewarding. What I love the most is when they are in bloom, they truly look like plants from an enchanted land, and the moths come at night to pollinate … Continue reading →

I had a great time growing these carrots and came up with a delicious recipe, I hope you enjoy it! These are Manpukuji carrots that I’ve grown in a large wooden container that I built from wood and filled with … Continue reading →

Everyone knows the wild amaranth and the beautiful red amaranth, a true gem of the garden, but it’s our first year growing giant golden amaranth from heirloom seeds. It grew really well in our colder, mountain climate. You can use … Continue reading →

This scented and gentle salve is soothing for the skin. You will need only three ingredients to make it: Infused oil I used cold pressed sunflower oil as a base, because it’s local. You can use any local, cold-pressed oil, … Continue reading →

2020 was such a strange year. Instead of a newsletter, we decided to share with you some of the most beautiful moments of 2020 on our little homestead. Enjoy!

There are lots of pumpkins during the fall, here are some new ideas to try with sweet pumkins. I used the Red Kuri variety, but others work as well. First, instead of a traditional Halloween lantern with the scary face … Continue reading →

Experimenting with new recipes can be fun. What to do with all the green tomatoes? You can use them just like I did the Mexican husk tomatoes in this recipe. The flavor is not quite the same tough. Recipe: 3 … Continue reading →

We love this versatile, beautiful and delicious plant. We have experimented with some easy, light recipes, this is one of our favorites so far. Enjoy! You’ll need: 1 cup of broad beans 1 cup of broad bean top leaves and … Continue reading →

Recipe 6 squash flowers 1 cup of soft cheese 1 tablespoon of sour cream (optional, if the cheese is very creamy)