The Funny Farm

Today I began starting seeds indoors for planting out after the last frost. Our average last frost is at the end of March however we have ha...

Here is a look at the greenhouse after a week of warm weather. Arugula, radish greens and Outreduous lettuce are ready to harvest for salad ...

Duck breast, salt, pepper, smoked paprika and time. Simple, natural and delicious. We had dinner with our dear friend Laurel last evening an...

When selling his mustard greens at our farmers market, Farmer Bobby Britt has a good pitch. He tells his customers to think of the 3 S's...

Robin and I have been preserving our own food for over 30 years. We learned about canning, pickling and jelly making from our grandmothers....

This past Sunday we held a workshop on strategies for controlling pests in the garden without the use of chemical pesticides. Here is the pr...

Last summer I was asked to give a presentation about permaculture to the staff at Restaurant Eugene in Atlanta. I wanted to illustrate to t...