Seasonal Food: The Food of Summer

Fernbrook is a place to make connections between eating and the land, to experience first hand the world from which food comes. It is not only gourmet eating, it is a celebration of gratitude and place.

Cooking is a holistic process that involves sunshine as a major component.. It begins in the field where the cook moves among ingredients still attached to the soil. It ends in a medley of color, taste, and aroma.
~ William Woys Weaver

Seasonal Food

basil, heirloom tomatoes, eggplant, broccoli, chili peppers, squashes, edamame, eggplant, ground cherries, corn, cucumber, peaches, pluots, melons, french and green beans, spring onions, shelling beans, squash blossoms, Santa Rosa Plums, Mustard greens, Tomatillos, Apricots, Blueberries, Blackberries, Cherries, melons, quail eggs, chervil, marjoram, lemon verbena, lavender, fennel