Cooking is inspired by what grows on our farm. I wish everyone could have a kitchen garden. We sell lamb, herbs and produce at local farmers markets and enjoy helping people eat local and healthy. A dish is only as good as the ingredients a cook starts with. In the Summer herb salads made with as many ingredients as there are available from the garden, topped with grilled lamb, grass fed beef, pork, chicken or grilled vegetables. In the winter months, hearty stews and soups and roasted or braised lamb, beef, pork or chicken. In the summer we would have meals with only vegetables from our garden. What a joy as a child it was to have the honor of picking the strawberries or bicycling to a wild blueberry patch so my Mom could make melt in your mouth blueberry cake. We lived on the coast so would also enjoy lobster, steamed clams and fresh caught fish. In the fall and winter we would eat venison and my Mom would make delicious mincemeat pies and cookies. Grilling lamb at the farmers market and introducing customers to the wonder of fresh herbs. So many people are unfamilar with lamb and fresh herbs and confused about how to use them. Customers have asked me to write a small cookbook and looks like that will actually happen this year. I am not a good baker. I struggle when making cake, cookies and especially bread. I'm not too good at measuring and following recipes. Someday I hope to be able to make incredible bread the way my mother can. But I keep on trying and allrecipes has helped me find some recipes that I can succeed with.