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Recipe: Chard and Beet Salad

3 cups Shredded Swiss Chard 3 Fresh Beets (peeled, cubed, and roasted) 1/2 cup Shelled Pistachios 1 tablespoon Extra Virgin… Learn More

Recipe: Sautéed Hakurei Turnips

In the late spring these little Japanese turnips are one of the first things we harvest in the Pendle Hill garden. Both the… Learn More

Recipe: Kale and Apple Salad

Gardener and Cook Lucia has been tending kale and other greens in the Pendle Hill hoop house for weeks now, and… Learn More

Recipe: Homemade Pizza Dough

The first dough interns learn to make in the Pendle Hill kitchen is pizza dough.  It’s a great slow fermentation and… Learn More