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I had a bad case of farm school envy.
Chefs and food bloggers, foodie friends and urban farmers I know have gone to Quillisascut Farm School (Rice, Washington). Owners Lora Lea and Rick were heralded at last year’s Chef’s Collaborative Sustainability Summit (held in Seattle) for opening their home and farm to those interested in walking down the path of sustainable farming, cooking and eating.
A few times I had made plans to attend – then had to cancel. I drooled on my computer keyboard at the notion of making cheese, honing my butchery skills and becoming a compost bin whiz.
I was determined to drive to the east side of Washington state and earn my farm school chops. I am just back from a 3 day stint of making bread…
View Full Recipe at Talk of Tomatoes
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