Breakfast at the farm this fine June morning: Ricotta from the Valley Shepherding Company, our own strawberries and local honey:
More of our harvest, after the jump.
Carrots!
Cabbage!
And one very full fridge:
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
