Strawberries are the fruit of spring. They are the sweet little gems that ripen with the first of the warmth and sunshine after the long cold winter. While strawberries are the obvious star of the early spring season, rhubarb is their ideal compliment. When the long, tart stalks of rhubarb get cooked down with sugar… Read more
It has been a year now since we started this blog. Looking back at our first post of lemon poppy seed muffins, I am reminded of all that led us to the inception of Ful-filled. Taking the time to reflect on everything that has happened since we started this journey leaves me feeling grateful, humbled and… Read more
The first Farmstead Supper was a celebration of the Fall harvest held back in October at Urban Farmstead in Sacramento, CA – set in the Farm to Fork Capital of America, there is no better place than here and no better time than now, for real food events that inspire people to gather, share and learn how integrating a… Read more
Winter is probably the one season that people do not consider to have a bountiful harvest of seasonal produce, but we have experienced quite the opposite. Our farmer’s market has a plethora of different vegetables available year-round, but most of the available vegetables in the winter are not commonly eaten in our modern food system… Read more
We’re in the height of citrus season here in California and it is truly one of the most wonderful times of the year. I am always amazed at how out of the cold, gray days of winter comes the bright, sweet gift of citrus. Living near the foothills of the Sierra Nevada, we are blessed… Read more
Avgolemono (pronounced ahv-goh-LEH-moh-noh) is the Greek chicken soup for the soul. It is every yiayia & mama’s answer to anything from the common cold, to a downtrodden spirit. The combination of chicken stock, rice, lemon & eggs makes avgolemono a simple comfort that is a timeless classic of the Greek cuisine. When I married into… Read more
These seasonal flatbreads were featured at the first Farmstead Supper we held back in the fall. As we planned the menu for our first event, we knew we had to create a dish that would use the wood fired oven on Kyle and Morgan’s Urban Farmstead. Seasonal flatbreads were our first thought, so we began… Read more
Nothing quite compares to a cinnamon roll fresh out of the oven in all of its sweet, gooey, cinnamony glory. I am one of those people that is very particular about their cinnamon rolls. They must be super soft & tender, like to the point where they almost melt in your mouth. And because there are… Read more
