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Become a member of our kitchen garden CSA
Want fresh, organically-grown veg from our culinary garden?
Community-supported agriculture (CSA) is a system that connects local producers and consumers within a food system by allowing the consumer to subscribe to the harvest of a certain farm or group of farms.
While many CSAs focus on delivering a variety of food, our kitchen garden CSA focuses on growing and delivering food with a mind toward making full meals. So, you might get a few bunches of three or four things each week instead of one bunch of eight different things, but our garden is planned and your share is crafted with whole meals in mind. And, as a little extra bonus, each box also comes with beautiful reusable recipe cards so you can turn your box of garden delights into a simple, flavorful, nutritious meals for you or your family.
Our boxes are affordable at just $25 a week, and easily feed two people. You can also customize your box to fit your family's size. Starting in spring 2025, we will offer several adds ons like mushrooms, honey, and eggs.
To shake things up, we are trialing a “U-pick CSA” veggie share this season, where you can come and pick your own assortment of veggies from the farm each week, late March(ish)-October. We will work closely with you to give guidance on where/when/how to harvest your veggies as the season progresses. You will also receive a whole farm orientation the first time you come out to pick, so you are comfortable in the space. After that, you can choose your own adventure. Each week, we will update the group text "Harvest Board" with available items ready to harvest. You will be asked not to exceed certain amounts listed on the board, but other than that, this share is truly designed for a CSA member or family who wants to experience the delights of harvesting your own food without the hassles of actually growing it.
An Immersive Cooking, Reading, and Eating experience
Hey there. I'm Sarah.
Hey there. I'm Sarah.
Hey there. I'm Sarah.
Writing for Vogue magazine in 1956, journalist Harriet Van Horne, wrote that cooking was like love and should be “entered into with abandon or not at all.” That is my philosophy as a writer, grower, potter and cook.
Like many home cooks, I learned to cook in my grandmother's kitchen. She taught me how to make the Southern staples: fried ch
Writing for Vogue magazine in 1956, journalist Harriet Van Horne, wrote that cooking was like love and should be “entered into with abandon or not at all.” That is my philosophy as a writer, grower, potter and cook.
Like many home cooks, I learned to cook in my grandmother's kitchen. She taught me how to make the Southern staples: fried chicken, collards, stringy roast, oatmeal raisin cookies, grits.
When I went to England to study Creative Writing, I was welcomed into other kitchens by surrogate grandmothers and other food elders and lovers. There, I learned to cook lamb and butter chicken, gingerbread, and, of course, fish and chips. After I graduated, I ate my way through Europe and some of East Africa. In the markets I learned how to spot and select fresh ingredients. In cafes and roadside stands, I ate food I delighted in simple street food, and in huts and modest homes, I worked alongside home cooks that could rival most chefs I know.
For my thirtieth birthday, my mother sent me to the Culinary Institute of America for a two-week cooking intensive. I bought a chef's jacket and have been kicking around in various professional and home kitchens since. Currently, I am set to graduate with a culinary certification from Leiths School of Food and Wine in July, 2024.
Now (and forever more!) I live on a five acre homestead in the foothills of the Appalachian Mountains, in a dreamy, modern farmhouse my husband and I built by hand, smack dab between Lake Watauga and the bustling little railroad town of Johnson City, TN.
What's the story?
Hey there. I'm Sarah.
Hey there. I'm Sarah.
The only thing I love more than truffle butter and the burnt ends of a pork butt are words. Long before I became a chef, I was (and am) a writer and food is my love language.
Appalachian cuisine is more than just food. I's a testament to a way of life, a connection to the land, and a celebration of resourcefulness. By exploring these reci
The only thing I love more than truffle butter and the burnt ends of a pork butt are words. Long before I became a chef, I was (and am) a writer and food is my love language.
Appalachian cuisine is more than just food. I's a testament to a way of life, a connection to the land, and a celebration of resourcefulness. By exploring these recipes and stories, we're not just excavating the past or gettin' some good eatin', but honoring the traditions, people, agricultural practices and histories that have shaped our region and our lives.
So, whether you're a seasoned cook looking for new inspiration, curious about what, exactly, is Appalachian cuisine, or a foodie looking to experience contemporary Appalachian food in a unique setting (check out the Midnight Runner's Supper Club), I invite you to come sit at my table, listen to some tall tales, and eat with me!
My cooking philosophy
Hey there. I'm Sarah.
My cooking philosophy
Seasonality and sustainability
I probably grew several ingredients listed in my recipes and if I didn't grow them, they were sustainably harvested or bought from local growers and ranchers and are almost always in season. You can find a list of my favorite producers here.
Accessibility
While the recipes featured on this site might have some
Seasonality and sustainability
I probably grew several ingredients listed in my recipes and if I didn't grow them, they were sustainably harvested or bought from local growers and ranchers and are almost always in season. You can find a list of my favorite producers here.
Accessibility
While the recipes featured on this site might have some technical aspects, they are well within your reach as a home cook because I believe that food should be an equalizer, not elitist.
Surprise
I've led an unconventional life and so it's no wonder that I like my food to have just a dash of eccentricity too. Sometimes that means I'll include an exotic spice or wild-foraged ingredient. Sometimes it's exploring the legacy of ingredients with complicated pasts like mine. However incorporated, my recipes have a dash of surprise because I want the food - and its story - to stick to your ribs.