Episode 104: Dandelion Spring Farm & Preserving

Maine is really interesting...the number of farms has been increasing and it has often been with farms that are very diverse and run by women.

-Beth Schiller

Beth and Chef Josh have enjoyed a sweet relationship over the past several years; they loved collaborating on unique produce that Josh could use in his recipes at the restaurant. In this episode, Beth shares the evolution of her MOFGA Certified Dandelion Spring Farm, the 11 "women identified farmers" that work from a healthy principle of soil-based farming and how eating should engage all of your senses.

Chef Josh and Maggie then head to the kitchen where they teach simple preserving techniques, including Bread and Bougie Pickles and drying fresh herbs using goodies from Beth's gardens.