Blog, Cooking Class, Teaching Kitchen
By Rob Lewis / November 8, 2018

The Sweet Bliss of ‘Noble Rot’

Given the right weather ,botrytis is sometimes called “noble rot” as it can produce bold, complex wines that age extremely well due to their high sugar content. Many times, drinkers will note honey, ginger, marmalade, and even chamomile qualities from wines with noble rot grapes.  

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Adult Education, Blog
By Rob Lewis / October 25, 2018

Beyond Intent: Know Your Farmer

From the farmer side of the equation, it’s great to be known by, and in return, know our customers. Every week, Turner Farm’s open-door policy brings down our driveway many community members driven by curiosity and loaded with excellent questions about our livestock. With each visit, I’m blessed with the chance to speak to our community about the ways in which our methods help to sequester carbon and fight climate change.

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Blog, Gardens, Teaching Kitchen
By Rob Lewis / October 24, 2018

Salad Turnips: The Unsung Heroes of Fall

The three varieties of salad turnips we grow at Turner Farm are “Hakurei,” “Scarlet Ohno Revival,” and “Hinona Kabu.” These are all Japanese varieties, and each has a flavor slightly unique from the rest. Salad turnips are amazingly versatile, and I always encourage customers to try them raw before cooking them the way they would their purple-topped counterparts.

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Cooking Class, Teaching Kitchen
By Rob Lewis / October 11, 2018

Hakurei Turnip Salad

Chef Stephanie shows us how to make a delicious dish using these delicious turnips. For more culinary techniques, check out...

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Adult Education, Blog, Cooking Class, Teaching Kitchen
By Rob Lewis / October 8, 2018

Old World Spirits Haunt October

Now the days are getting short and the veil between the Netherworld and our own is thinning. It is the time to gather together with friends, raise toasts to the bounty of harvest, share delicious foods and carve pumpkins to fend off the ancient prankster who has found a home in America.

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Cooking Class, Teaching Kitchen
By Rob Lewis / October 4, 2018

Curried Sweet Potato Greens

Chef Stephanie shows us how to make a delicious dish using sweet potato greens.

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Adult Education, Cooking Class, Teaching Kitchen
By Rob Lewis / October 4, 2018

The Greener Side of Sweet Potatoes

I know you’re probably thinking sweet potato leaves…really? Yes, really. The leaves and stems may not be used in this country frequently but many cultures use them as humble, yet gorgeous sides. You can find them sautéed ginger and garlic, thrown in a hot wok with shrimp pasta and red chili, or braised in coconut milk with curry powders.

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Cooking Class, How To, Teaching Kitchen
By Rob Lewis / September 20, 2018

Simple, Easy, Perfect Omelette

Chef Stephanie Michalak shows us how to make a basic omelette. Just add your own seasonal ingredients and enjoy! For more culinary techniques, check out Chef Stephanie’s upcoming cooking classes in the Turner Farm Teaching Kitchen. A list of upcoming classes is available at http://turnerfarm.org/teaching-kitchen/

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Cooking Class, Teaching Kitchen
By Rob Lewis / September 20, 2018

Fermentation and Food’s ‘Sense of Place’

I was most fascinated by was the role of terroir. In the most simplistic version, this is best translated as a “sense of place” that effects the nuances and overall flavor of not only wine, but anything we consume. I was enthralled especially with how soil types (and quality) impact terroir.

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Blog, Cooking Class, Teaching Kitchen
By Rob Lewis / September 16, 2018

Great Breakfast Comes at Any Hour

Breakfast, whether making it when you first wake up, for dinner, or at midnight, should be about energizing yourself mentally, physically, and emotionally to take on whatever comes next in your day (or night).

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Cooking Class, Teaching Kitchen
By Rob Lewis / September 6, 2018

Fennel Salad: A Summertime Favorite

Chef Stephanie Michalak shows us a simple, easy recipe using fennel, grapefruit, oil and seasonings.

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Blog, Cooking Class, Teaching Kitchen
By Rob Lewis / September 2, 2018

Slowing Down Great Food

Slow cooking, like braising or stewing, honestly takes longer than other methods, but it has a lot of hands-off time where you let the food and the liquids do their thing.

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How To, Teaching Kitchen
By Rob Lewis / August 30, 2018

Blanching Green Beans

Green beans are delicious summer vegetables that are coming out of the fields in bucket-loads from now until October. Chef Stephanie Michalak opens up the Turner Farm Teaching Kitchen and shows the simple-yet-essential technique for maximizing texture and flavor.

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Adult Education, Blog
By Rob Lewis / August 21, 2018

Natural Care for Healing Hooves

Living things have the capability to heal! We just have to be astute enough to see what is helping or hurting natural systems from moving towards health.

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Cooking Class, Teaching Kitchen
By Rob Lewis / August 21, 2018

The Serenity of Stocks and Soups

There’s a word in the German language that conveys this sense much better—gemütlichkeit—it’s this internal warmth and contentedness that our English language doesn’t necessarily convey in the same way. This ethereal quality of comfort is what I think of whenever I make or eat a great soup. There’s an internal switch that goes off for me that cues a sense of ease and serenity.

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Blog, How To, Teaching Kitchen
By Rob Lewis / July 31, 2018

Sautéing Cucumbers

As summer rolls on, the fields are loaded with seasonal favorites, including cucumbers. with a little oil, garlic and some seasonings, Chef Stephanie Michalak shows us that cucumbers are for more than just salads. 

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By Rob Lewis / July 25, 2018

Fabricating a Whole Chicken

Turner Farm's pasture-raised chicken is one of our most popular products. However, some customers are hesitant to purchase our whole...

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Blog, Teaching Kitchen
By Rob Lewis / July 22, 2018

An Impression of India

The city of Delhi is a dense and easily overwhelming endeavor for travelers. However, if you’re able to steal glimpses of life whizzing along, you find yourself suddenly immersed in the succulent smell of jalebi being fried in a tucked away street corner.  The beauty all around will make you stop in your tracks. The lack of personal space can be overwhelming, but so too are the colors, sounds, and smells in which you find yourself submerged.

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Adult Education, Blog, Teaching Kitchen
By Rob Lewis / July 12, 2018

Cooking Summer Squash

As we enter the busiest part of the growing season, the produce here at the farm is coming faster and...

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Adult Education, Teaching Kitchen
By Rob Lewis / July 8, 2018

Basque-ing in Great Food

Basque culture from an outsider’s perspective is proud, yet simultaneously humble. It’s about the care and attention to tradition, quality, and overall enjoyment of life. There’s an inherent mindfulness that perhaps many of us have been torn from with the obligations and pressures of our daily lives.

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How To, Teaching Kitchen
By Rob Lewis / July 3, 2018

Making Delicious Tortillas

Chef Stephanie is preparing for her upcoming class on the cuisine of southern Mexico and got in the mood to make tortillas. Check out this brief for video to see how easy this delicious staple of Mexican cuisine can be.

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How To, Teaching Kitchen
By Rob Lewis / June 26, 2018

A Few Seasonal Favorites

What good is the freshest certified organic produce if you don't know how to prepare it in the most delicious ways?

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Blog, Teaching Kitchen
By Rob Lewis / June 7, 2018

Finding a Culinary Education at Home and Beyond

I think that much of their abilities to break apart life’s big problems into smaller ones and embrace complexities has been taught to them in the kitchen by their mother. Just as she learned from her own mother (and her mother learned from her own), the insistence of an “all hands on deck” approach to meal preparation is a family tradition that I hope these girls pass onto their own children.

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Blog, Teaching Kitchen
By Rob Lewis / May 23, 2018

A Case for Beer

As cultures form and change throughout time (and still are to this day!), habits and rituals have included both food and varying styles of beer. From my perspective, it only makes sense that there are classic food and beer pairings that have lasted the test of time.

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Adult Education, Blog, Teaching Kitchen
By Rob Lewis / May 21, 2018

The Seasons of Life’s Journey

From my experience, I think we all in either big or little ways want to leave an impression or some sort of mark before we move on from this existence. The way I see it is, the best way to make someone’s day is through sharing a meal with them that is nourishing to mind, body, and soul.

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Blog, Teaching Kitchen
By Rob Lewis / May 14, 2018

The Colorful Season Unfolds

We hope, and may even pray, that weather will bring our farmer friends fortune so that we can embrace as many beautiful products as soon as they are available.

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Blog, Teaching Kitchen
By Rob Lewis / April 12, 2018

A New ‘Normal’

"I got to wear pigtails today," she said, wiggling her head to make her hair bounce. He mom was sitting next to her and told me that since her cancer treatment had robbed her of her hair, she had been waiting for the day when her hair would grow long enough for pigtails. 

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Blog, How To, Teaching Kitchen
By Rob Lewis / March 28, 2018

The Joy of Mastering the Basics

There are plenty of home cooks out there that do practice similar habits and could probably put some professionals to shame with their skills. However, there are also many out there that either do not feel confident or competent enough to ‘just whip something up’ for themselves or others.

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Adult Education, Blog, Teaching Kitchen
By Rob Lewis / March 20, 2018

Nutritional Pitfalls on the Athlete’s Journey

When it came to food, I became fearful of putting the wrong thing in me and I began running on fumes. By summer, I couldn’t even run anymore. I went from roughly 115 pounds to 95 pounds over a few months. I’m sure my parents were terrified. I knew I had a problem.

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Blog, Teaching Kitchen
By Rob Lewis / March 14, 2018

Healing Foods: A New Perspective on an Ancient Tradition

Given what we now understand about how the human body works, many facets of ancient medicine seem extremely inaccurate and potentially dangerous. However, those treatments prescribed to patients in those distant times were extremely individualized, taking into consideration things like gender, age, emotion, and disposition.

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Adult Education, Blog, Teaching Kitchen
By Rob Lewis / March 12, 2018

For the Love of Coffee

Coffee can certainly kick most of us into gear via caffeine, but there are some other emerging factors as to why we might revere this drink made from seemingly magical beans.

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Adult Education, Blog, Gardens, How To
By Rob Lewis / March 10, 2018

You Say Tomato!

Even as a lifelong gardener and farmer, I have been desperate enough  to purchase a winter tomato, only to discover that it really has no flavor. One bite was all it took to be grossed out by that cool wet texture.

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Blog, Teaching Kitchen
By Rob Lewis / February 28, 2018

Beer and Food Culture: A Chef’s Discovery

Ultimately, beer is more than just a liquid. Yes, beer undulates throughout time and historically changes between cultures and geographical locations. However, there are ways to understand snapshots of what beer was, is, and even will be with the development and transformation of beer styles.

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Adult Education, Blog, Gardens, How To
By Rob Lewis / February 25, 2018

Companion Planting: The Conversion of a Skeptical Farmer

Determined to grow pretty vegetables, I started reading up on ways to prevent vole damage. I came across an article on companion planting—which I’d thought to be about on the level of superstition-- that said planting catnip with your vegetables will keep the voles away. 

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How To, Teaching Kitchen
By Rob Lewis / February 21, 2018

How Chefs and Cooks Read Recipes

Chef’s read recipes for many different reasons. Sometimes it’s to replicate a favorite dish or jog some new ideas and gain inspiration, other times to travel to another land or culture, and sometimes it’s even to bring back memories. What we try to extract from recipes are a few things: ingredients, seasoning, and methods.

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Blog, Gardens, How To
By Rob Lewis / February 18, 2018

Beat the Weeds with Stale Seed Bedding Technique

With just a little more prep work in the spring, you can be on your porch sipping lemonade during the sweltering summer months rather than weeding.

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Adult Education, Blog, Gardens, How To
By Rob Lewis / January 30, 2018

Tiny Holes: A Maddening Tale of Battling the Flea Beetle

I looked around my garden, and there were tiny holes on my broccoli, eggplant, collards, cabbage, and of course my prized arugula. I poured through my arugula with a fine-toothed comb until finally I spotted it! The hideous beast responsible for all of these tiny holes.

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Adult Education, Blog, Gardens, How To
By Rob Lewis / January 24, 2018

Growing Expert Talks Companion Planting

My favorite techniques are coupling classic garden crops like cabbage with aromatic culinary herbs like dill, and a smattering of green onions. The dill and onions can distract certain garden pests like the imported cabbage worm from the cabbage, and dill can deter onion maggots from the scallions. As a bonus, the home grower can enjoy three food items from the same growing space!  

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Blog, Teaching Kitchen
By Rob Lewis / January 23, 2018

The Thrilling (and Delicious) Mystery of Mushrooms

Retaining the respect and a sense of wonder about mushrooms, there is much room to explore. As a chef, between the seductive shiitakes, ‘exotic’ oysters, and magical reishis, there is an expansive array of flavors, textures, aromas, and ultimately uses for these ingredients.

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Adult Education, Blog, Gardens, How To
By Rob Lewis / January 13, 2018

Get Out of Your Head and Plan Your Garden

Too many would-be gardeners and growers believe design is for experts and technicians. They “wing it” and end up making mistakes that could have been prevented with a little planning.

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Blog
By Rob Lewis / January 10, 2018

Adding Color and Flavor with Dry Heat Cooking

Chef Stephanie Michalak  Turner Farm Culinary Manager What if I were to tell you that all cooking techniques using high...

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Blog, Teaching Kitchen
By Rob Lewis / December 28, 2017

An Old Friend and Gorgeous Fish

When it comes to cooking though, she’s one little red head fireball that is very detailed oriented and happens to cook the most gorgeous fish. Her experience at the Culinary Institute of America in their educating culinary students and managing the fish fabrication and identification class is only a sliver of her experience with seafood.

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Adult Education, Blog, Teaching Kitchen
By Rob Lewis / December 26, 2017

Teaching Kitchen Set to Expand Outreach in 2018

Having others in our community committed to taking ownership over growing produce in any space, urban, rural, or anywhere in between is phenomenally powerful. However, if someone does not know how to use what they grew, or how to get the most nutrition from it, they are missing out on reaping all the benefits.   

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Adult Education, How To, Teaching Kitchen
By Rob Lewis / December 18, 2017

Mastery Begins with the Basics

Any culinary school or program, not just the CIA, starts with fundamentals and core competencies. Classes that focus on knife work, product knowledge, and cooking techniques allot students a chance to feel more confident in their developing skill-sets.

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Adult Education, Gardens
By Rob Lewis / December 11, 2017

A New CSA in the New Year

Turner Farm is excited to now offer both half and full shares for the 2018 season. The option to choose a half share means that households or individuals can choose to receive a smaller amount of produce from week to week, versus the contents of the full share. While a full share is designed to satisfy the produce needs of a family of 4, a half share is sized for smaller households or individuals.

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Blog, Teaching Kitchen
By kelly / November 17, 2017

DIY Gifts Come from the Heart

Ultimately, especially as an underpaid teen and then young adult, I always felt that with these gifts I could give more to those I love without having to extend my credit line.

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Teaching Kitchen
By kelly / November 4, 2017

Less Stress, More Dressing: Elevating Your Thanksgiving Meal

By Stephanie Michalak, Chef/Culinary Manager As a child of divorced parents, I sat in the back of multiple cars visiting...

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Blog, Teaching Kitchen
By kelly / October 24, 2017

Integrative Medical Teachers Will Spice Up ‘Wellness at Turner Farm’

The concept of “food as medicine” is gaining popularity in medical circles and among everyday Americans. Medical schools around thecountry...

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Adult Education, Blog, Teaching Kitchen
By kelly / October 4, 2017

Sarah Black Returns with ‘Ancient Grains’

After two sold-out classes this summer in the Turner Farm Teaching Kitchen, famed bread maker Sarah Black is returning to...

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Blog
By kelly / September 18, 2017

Army Veteran Leaves Legacy at Turner Farm

In March, See took over the Veteran Garden, growing garlic, peppers, tomatoes and various leaf vegetables for sale at local markets, the Turner Farm Market and to restaurants.

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Blog, Teaching Kitchen
By kelly / September 1, 2017

Everything in Its Place

Meal planning and preparing can mean the difference between blissful success and extreme frustration during a dietary shift, especially when you are crunched for time and energy.

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Adult Education, Blog, How To, Teaching Kitchen
By kelly / August 17, 2017

A Tale of Two Pantries

Maintaining a set of key non-perishable ingredients can help you, and anyone you live with, save money, make healthier choices, and be more successfully prepared for impromptu meals

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Blog, Newsletter
By kelly / August 11, 2017

Newsletter 8-9-17

Spend enough time outdoors over the next week and you will feel the intensity of the inferno waining. The first cool winds that will eventually carry autumn into the garden will stir up in the early morning and late evening.

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Blog, Teaching Kitchen
By kelly / August 9, 2017

For the Love of Lamb

Whether you braise, grill, or roast, there is a cut of lamb that works well for the cooking style. Sometimes it just helps to know what goes well with what, especially if you are attempting to cook lamb for the first time and are not going out and attempting to eat it at a restaurant.

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Blog, Newsletter
By kelly / July 26, 2017

Newsletter 7-25-17

Friend or foe? The answer isn't always so clear. Take for instance the caterpillar that has spent many days getting big and...

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Adult Education
By kelly / July 18, 2017

Winter is Coming

With enough planning and a few tricks, a home garden of any size can be planted for a successful yield through even the worst parts of winter.

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By kelly / July 14, 2017

Newsletter 7-14-17

This moment in the season is a special time of transition. Summer has taken off at full speed, the pastel...

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Blog, Teaching Kitchen
By kelly / July 5, 2017

Turner Farm’s New Chef Provides Vital Link Between Fields and Kitchen

People want to know how to make at least a few things so they do not always feel obligated to go out to eat. I believe that teaching kitchens can re-engage individuals and reinvigorate healthy relationships with not only cooking and eating, but within families and communities themselves.

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Blog, Newsletter
By kelly / June 23, 2017

Newsletter, 6/22/17

Hi Folks, On more than 200 acres, there are many paths leading to many different places. Turner Farm has its own...

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Adult Education
By kelly / June 12, 2017

Award-Winning Farmstead Butcher to Host Local Workshops

There are advantages to farmstead butchery, mainly in the low-stress ending to an animal's life.

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Blog, Teaching Kitchen
By kelly / May 10, 2017

‘Teaching Kitchen Movement’ Featured on PBS NewsHour

At the heart of this movement is the growing number of doctors, educators, culinary professionals and food producers (including Turner Farm) who recognize the importance of nutrition and personal stewardship in combating America's healthcare crisis.

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By kelly / April 27, 2017

Newsletter April 24, 2017

Hi Folks, The coyote was taller than most that had been seen at the farm in recent years, and it...

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By kelly / April 4, 2017

Renowned Integrative Physician Shares Stewardship Message at Turner Farm

Since 2013, Dr. Sian Cotton has served as the Director of the University of Cincinnati College of Medicine’s Center for...

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By kelly / March 30, 2017

Movement, Energy Guide ‘Lunch and Learn’ Instructor

When the Lunch and Learn series returns to Turner Farm on April 13, participants will be treated to not only...

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Newsletter
By kelly / March 15, 2017

March 14, 2017

Trying to get your bearings in the mad onrush of spring isn't easy. The 70-degree days give way to the...

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How To
By kelly / February 28, 2017

Don’t Fear the Chicken

Newsletter
By kelly / February 22, 2017

February 2017

Newsletter
By kelly / January 1, 2017

January 2017

Newsletter
By kelly / December 1, 2016

December 2016

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By kelly / August 1, 2016

August 2016

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