Ask anyone in Pleasant Valley, this is a slow tease of a spring. The weather has been cool and uninspiring for getting out to the garden. Even the fava beans set in the ground for three weeks before they started pushing out of the soil. Ah, but the button weed loves it, as it seems to thrive in every type of weather. Rick and Meredith spent a whole afternoon digging some giant  crowns out of  last years onion patch. With a tiny bit more compost the plot will be ready for planting Ozette potatoes.

Welcome to our website! If you are looking for general information about Quillisascut Farm, more about Quillisascut Cheese Company or the current scoop on what is happening at Quillisascut Farm School of the Domestic Arts, check out the links on the left.

Winter snow has arrived, getting us settled in for a long winters planning for 2008. Bastyr University will be offering our Quillisascut Farm Culinary 101 Sustainable Kitchen professional development workshop -September 2-8 as a two credit elective. We have started talking to the Washington ProStart administrators about workshops for high school teachers.

And for food lovers our list of ideas for workshops include exploring the philosophy of Barbara Kingsolver’s book Animal, Vegetable, Miracle: a year of food life. Also, Discovering the world of RAFT (Renewing America’s Food Traditions) or if you have any ideas for workshops you would like to attend please let us know.