Red Acre Farm. The Patterson family runs this biodynamic farm in the middle of the desert in southern Utah. They are so grounded and dedicated to what they are doing, they are a blossoming flower in the mess of the corrupt food system. Life is simple here, yet it is never a dull day.
Minutes after arriving, I already felt at home. After dropping my bags off in my room, Sara and I began planting holly-hawks and nasturtiums. I was in awe of their cookbook collection and I was beyond inspired. Then I had the freedom to make dinner using fresh greens. Mustard greens, to be specific. I made some simply sauteed greens to serve atop some quinoa cakes, taken from one of the cookbooks I was immersed in: Super Natural Every Day. The recipe is below:
2 1/2 cups cooked quinoa, room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs, plus more if needed
Mustardy Mustard Greens
1 huge bunch of mustard greens (or any other hearty green for that matter: kale, chard, etc) Lightly saute in olive oil and add dijon mustard to taste. Serve atop quinoa cakes.
I was in heaven: drinking raw goat milk, eating homemade yogurt, fresh-baked bread from flour milled in the garage, and apricots from a partner farm…
Sara, the 18 year old daughter is the mastermind behind the farm. Her grace and knowledge astounded me. I learned so much from her. I can’t wait to see where she will be in the next 10 years. I am sure she will be well-known in the byodynamic/organic foodie world. She has already created a community that is involved and warm and wonderful. Folks from all over the area came to work on the farm and in return, they received a basket of veggies. Other farmers help each other. Cheesemakers come by for their milk. People come by for more information and to see the farm. And everyone is welcomed with a smile.
Words cannot express my gratitude for this family’s generosity and hard work. I cannot wait to return to see the holly-hawks and sunflowers blooming in the hot sun and blowing in the breeze. Until then, I carry the inspiration and passion that was passed on to me from a week-long visit to Red Acre Farm.
Sara and I set-up for the shareholders. Farming under a big Utah sky.