This is our second year working with the Row 7 Seed Company, a chef-breeder collaboration between Dan Barber (of Blue Hill restaurant in NY), Michael Mazourek (Cornell University plant breeder) and...
After a cold winter with hopefully enough chill hours (hours of temperatures below 45°F) our stone fruit trees enter their next phase of life - bloom! But before full bloom, there are few recogniza...
A lot of people ask me why we use “conserve” to describe our jams instead of just “jam” or “preserve”. There are a lot of misnomers around what a jam or preserve is. There is what we all think of a...
According to U.S. News & World Report, the Mediterranean Diet is the best diet in 2019. Luckily we are in a wonderful place to enjoy all the benefits of this dietary tradition which can help us...
One week ago Chef Mario and our Farming Assistant, Rachel, began a unique project here at Frog Hollow Farm: drying persimmons! The method of drying them is called "Hoshigaki." This Japanese method...
There are two types of people in this world - those who absolutely love ketchup and those who can't stand the sweet and tangy condiment. There's just no in between. So if you don't belong to the ke...
Pomegranates don’t have to be daunting! Watch this easy video tutorial on how to cut, open and eat a pomegranate. All you need is a sweet, ripe Frog Hollow Pomegranate (the technique will work with...
In an early summer segment on QVC, Martha Stewart shared boxes of Frog Hollow Farm peaches and as you would expect, she had many delicious ideas for shoppers.
