La Campagna

06/07/2026

Today's gift from the farmer, featuring the first zucchini blossoms, resulted in a pleasant evening for my customers.

05/25/2026

Thank you to all who fought for our freedom

05/21/2026

Join us as we explore wines of Sicily with Mimma Bonderer of Solo Vino Wines

05/10/2026

HAPPY MOTHERS DAY TO ALL! This is what's for Dinner..AFresh Chicken from one of my favorite Farmers Tea Hill Farms and the recipe from one of my favorite cookbook authors Marcella Hazen - this is her lemon roasted chicken- can't wait to try it!

04/30/2026

We are pleased to present our selection of freshly roasted local coffees from Phoenix Coffee Co. Our offerings include the Firebird House Blend, a medium roast with a distinct taste profile featuring notes of baker's chocolate, creamy cashew, and red fruit. Additionally, our Blackbird Dark Blend, expertly produced by women from Guatemala, boasts a rich velvety cocoa taste profile. Our De Cafe Swiss water-processed coffee, sourced from multiple smallholders in Mexico, showcases a complex taste profile of chocolate, honey, and stone fruit. From Peru, we feature a very light roast coffee from producer Roberto Ccori, characterized by a taste profile of black cherry, baking spice, and cocoa nibs. Furthermore, Munkaze from Burundi, produced by local smallholders, presents a light roast with a bright and sweet taste profile, complemented by gentle acidity and notes of key lime pie and cream. Lastly, Ruarai AA from Kenya, carefully sourced from 600 smallholder farmers in the Nyeri region, boasts a very light roast and an invigorating taste of blood orange, candied sage, and creamsicle.

04/21/2026

SPRING WINE TASTING! CHECK OUT THE DETAILS BELOW

03/27/2026

This is a fun fact...Do you see any of your tradtional dishes from your region?

03/23/2026

Here is a practical fundraiser... fill your freezer ; Take a chance. I use Tea Hill Farms products in my restaurant, now you can have it at home.

🔥 Hey Venom Family supporters ! 🔥

We’re excited to kick off this fundraiser — and this one is as practical as it gets… fill your freezer! 🐖❄️

🐷 HOG RAFFLE FUNDRAISER
• (1/4) Processed PIG up for grabs
• 4 chances to win
• 🚨 ONLY 300 tickets available
• One winner per household
🎟️ Tickets:
• $20 each
• 3 for $50

📆 Fundraiser Timeline:
• Starts: Sunday, March 22
• Ends: When tickets sell out or May 16 (day before drawing)

We’ve partnered with Tea Hill Farms, an all-natural, organic 7th-generation family farm.
Their commitment to quality starts with the land . Tea Hill is proud to raise animals outside on grasses that have been chemical free since 1993. The farm is home to and has access to fresh natural spring which allows the animals to have fresh water year-round. Their hogs are a premium Chester White/Berkshire cross breed , known for exceptional flavor, quality, and sustainability.

💥 Don’t miss your chance to stock your freezer and support the team — let’s make this fundraiser a huge success! 🐷🎟️

03/23/2026

This is interesting, but then again spring is a new beginning

In the first soft days of spring, they used what the thaw gave.

Milk came in warm and was poured straight. Butter was worked from the first churn. Eggs returned, boiled and set out with a bit of salt. The hens were laying again, and the rhythm had begun.

Greens were taken from the edges. Nettles, wild garlic, whatever was pushing up. Cooked down in butter or fat until soft. It carried the taste of the ground it came from.

A pot stayed on the hearth. Root and meat, built slowly through the day. Turnips, carrots, onion. The broth deepened as it went, ready for whoever came to the table.

Bread was simple. Barley and water with a little salt. Pressed flat by hand and cooked on stone or iron. Steady and familiar.

Honey was used with care. Ale or mead was poured. Water always.

This was the meal at the edge of the thaw. Honest, early, and steady.

The kind of food that carried the household forward as the light returned.