Kindred Oak Blog

Winter has arrived at the farm, bringing rain and sub-freezing temperatures. So far, our rain levels are at 15 inches and we have been waking up to 25-30 degree temperatures that warm up to 60 during the day. Growing up in Colorado and Wyoming I know things could be colder and filled with A LOT of snow, which is why I don’t wish to live there anymore. Don’t get me wrong, I love the weather here. I love the change of season’s, the cold, the hot, the rain and the frost – all of it. I am just very grateful to not have to shovel snow.

The rain has been a blessing for the vineyards, especially the new vineyard. The hills and pastures as well as the rows between the vines are turning green. The special cut out in our new vineyard that we reserved for special events is very visible now thanks to its fresh coat of green.

The rain was not as welcomed by the chickens. They hate it. The coop leaks, they get wet, their food gets wet and with the colder temperatures it is a recipe for disaster.

Well, after many starts and stops with rebuilding the existing coop I finally just decided to buy a custom made coop from a local company. It should be delivered late next week and I will finalize the interior design of it, as well as a covered “patio” off of it for their feed. I am confident that the chickens will like the new coop and hopefully will show their gratitude with more egg production!! Its been fun researching what the inside of a chicken coop should have in it.

Winter has also brought a new home to three of cows. This past Saturday our cow Willow, her heifer calf Waverly and our other heifer calf Peaches, went south to their new home at a farm in Ramona. It was certainly a bittersweet day, but we are so excited that they went to a great home and that they all got to stay together. We have kept our original bull Wallen and cow Winnie with hopes to get our head count back to two and have a calf every year to sell. This lower head count will help us with being more sustainable in our pastures. I consider this a win – win.

In my moments of reflection this season, I have found myself thinking about the moments of 2025 that I felt were a big success for the farm stay and for the farm. And what I would want to see at the end of 2026 to view that year as a bountiful business year. 2025 was a rough year in the garden and orchard, with those struggles of critters, and mild temperatures we created 2 prototype critter cages to protect our most susceptible produce in. It is my hope that these efforts will create a more bountiful 2026 garden. I feel that some our success this year would be the installation of the new vineyard, our many return guests, I experimented in the kitchen a lot this year and look forward to cooking more for our guests in 2026. On a personal level, we had created many memories with family this year that I know we will all treasure for a lifetime.

In planning for 2026, I again reflected on what could have improved our 2025 business year. While we “booked” fewer rooms last year than any other year so far, we “booked” more experiences for our guests. That has been a profound realization. 2026 will bring more experienced based hospitality for our guests. These experiences will transcend our four walls and go into our garden, our orchard, our vineyard and even into our community. Workshop based stays, full inclusive buyout options, family centric “dude ranch” weekends, more pop-up events for dinners and brunches. As a Substack subscriber, you will be the first to know the schedule of dates. As a paid Substack subscriber you will get first chance of booking the experiences as the spots with a lodging option are limited as we only have the 4 rooms. We are also in the midst of planning our 2026 summer garden and Flower Field. I plan to start the seeds this weekend. Our goal is to start enough to have extra seedlings to sell in the spring.

We are in cold and flu season and while I tried my best to prep us for it in fall, the cold has hit our house. In Fall I made my first batch of Fire Cider. What is Fire Cider? I will let AI tell you.

Fire cider is a spicy, pungent herbal tonic made by infusing ingredients like garlic, ginger, horseradish, onions, and hot peppers in apple cider vinegar, then straining and often sweetening with honey. Created by herbalist Rosemary Gladstar, it’s used as a traditional immune-boosting remedy to support wellness, clear sinuses, and help fight colds, though scientific evidence for the tonic itself is lacking, while ingredients have known benefits.

I started this mostly from items from our garden and followed the Gaz Oakley recipe that I referenced in our last post. Rob and I started taking an ounce of it a day in December. Last week he came down with a head cold and is still suffering its affects but while being around him and others over the holidays…. I, the queen of getting sick in winter… currently is cold free! I also did incorporate the use of fermented foods such as sauerkraut, water Kefir and Kombucha on the daily … Rob did not.

Coincidence? Perhaps. Rob has continued the Fire Cider and often comments that while sick, the cider is very comforting on his throat and helpful to his sinuses. I made a tea of 1 oz of the fire cider along with hot water, and he loved it. If you want the fire cider recipe click the message below and write “fire cider” in the text. Just note that it needs to infuse for 6 weeks at least.

However, if you find yourself sick I have a tea recipe that has been very helpful for our family for many years. It is a warming tea to help with the pain and circulation in and around the throat.

From our family to yours, we wish you a healthy & happy winter!

Talk to you all in Spring.

By the way, we hope to host you at the Farm Stay during this beautiful winter season. Check out our rooms and availability by clicking the link below.

=-Winter has arrived at the farm in a very wet and very cold entrance. We have received 15 inches of rain so far this rain season which started in October. We are currently waking up to 25-30 degree weather in the morning and reaching a high around 60 degrees. Now, growing up

I am grateful for the slow rhythm of this past summer, as the pace has certianly and suddenly picked up as we head into our busy season for the farm and the Bed and Breakfast.

Summer didn’t disappoint. Our travels were memorable and was exactly the reset or pause I needed. The inspiration gained will be carrying me into Fall and beyond.

Are you familiar with the term Agritourismo? It is a common term in Europe and a concept I hold very dear. At its heart, it is a farm-stay where agriculture and tourism intersect. Meals served to guests are to be mainly sourced from their farm. A good Agritourismo honors the rhythm of the land – planting and harvesting what is in tune with the seasons and invites guests to witness, participate and savor. It’s not a performance; it’s a practice of hospitality, a way of life. With that being said, I want to share with you our experience at a beautiful Agritourismo in the countryside of Valsassina. A one hour drive from Milan and near the southern part of Lake Como. Our stay at Mazo Zambo which I will link, was sublime. The rooms, the food the spa, the views and the farm were all so inspiring. Stefano the adventurous owner/operator and chef was as gracious as could be and is an excellent chef so much you could taste the authenticity of this Agritourismo. Truly inspired me with his focus on health and wellness, the Finnish styled spa with farm created aroma therapy, sauna and available ice therapy. The amenities, the interior design were stylish and beyond gorgeous. The dinner and the breakfast were jammed packed with items from the farm.

Here are some photos of our stay. Just a sampling of the views, decor and of course food. Follow this link for more information Maso Zambo. I returned to Kindred Oak Farm with a renewed commitment to the ideology – an agritourismo spirit adapted to our scale: generous hospitality, a clear connection between what we grow and what we put on our table and a willingness to share the process as well as the meal.

During our travels I had the opportunity to read ALOT. I listened to Podcast and downloaded many cookbooks. On a search for recipes to add to our repertoire for the upcoming season and study new techniques. I fell in love with two cookbooks in particular.

1. Gaz Oakley’s Plant to Plate. Click here for the link to Amazon. Gaz is a former chef that is on a mission to reconnect with food by growing and foraging his own produce and touches a lot on preservation with drying herbs and fermenting. There is so much inspiration in these pages, I just love his creativity with flavors, and how he divided the book into sections for individual fruit or vegetables. You can find him on YouTube as well as Instagram (@gazoakley).
2. Amy Chaplin’s at home in the whole food kitchen Click here for link to Amazon. What I love about this cookbook is that it is an education on stocking a pantry with items I don’t normally keep on hand. She speaks to how to use whole foods, with flavor profiles that outside my normal routine. So many recipes to try as soon as I finish procuring many of the new beans and grains she recommends.

Both authors pushed me to think more intentionally about plant-forward techniques and flavor layering. Excited to put them to test in the kitchen.

In doing research on more fermenting recipes for the upcoming harvest of all the summer produce, I stumbled onto several Instagram accounts that have been keeping me busy in the kitchen. I have been fermenting for the past two seasons as an experiment in preservation. I started with peppers, hot sauces and even tomatillos last year. My research to learn more and interest in health, immunity and gut biome lead me to experiment with fermented beverages. I know I live in wine country, but I am not speaking of that type of ferment. I am delving into world of Tepache, Water Kefir and even Kombucha.

Tepache – Tepache is a lightly fermented, fizzy beverage made from pineapple rinds and core, sweetened with unrefined cane sugar or even brown sugar and spiced with cinnamon. A traditional Mexican drink with roots in pre-Columbian Mexico, it is valued as a refreshing, gut-healthy probiotic beverage. I used a recipe that I found online from Nourished Kitchen. I didn’t use the water kefir grains in this batch as I had yet to receive them. It is very good! I did add extra star anise as I LOVE star anise.

Water Kefir – Water Kefir’s benefits stem from its high probiotic content, which supports gut health by promoting beneficial bacteria, aiding digestion, and boosting the immune system. It also offers a dairy-free, vegan-friendly source of hydration and nutrients, potentially aiding weight loss and mental well-being through B vitamins and reduced gut inflammation. Additionally, water kefir may have anti-inflammatory and antioxidant properties. I bought the kefir grains on amazon hydrated them and I followed the nourished kitchen’s recipe.

Kombucha – Probiotic-Related Benefits

• Improved Digestion:
  The live, beneficial bacteria and yeasts (probiotics) in kombucha help balance your gut microbiome, which can alleviate issues like bloating and constipation.
• Immune System Support:
  A healthy gut microbiome, supported by probiotics, is crucial for a strong immune system.

Antioxidant-Related Benefits

• Antioxidant and Anti-inflammatory Properties:
  Kombucha contains polyphenols, which are potent antioxidants that combat free radicals in the body, reducing inflammation and potentially protecting against chronic diseases.
• Liver Health:
  Studies have shown kombucha’s potential to reduce liver toxicity by supporting the body’s detoxification process and protecting the liver from damage.
• Heart Health:
  Animal studies suggest that consuming kombucha, particularly from green tea, can help lower cholesterol and reduce the risk of heart disease.
• Weight Management:
  The metabolism-boosting compounds in kombucha, like acetic acid and polyphenols, may help increase calorie expenditure and fat oxidation, supporting weight loss efforts.
• Antimicrobial Properties:
  The acetic acid produced during fermentation gives kombucha an antimicrobial effect, helping to kill less desirable bacteria and fungi.

Once done with it’s fermentation, I will add with some local strawberries as I follow Gaz Oakley’s recipe from page 43 in his book I linked above.

I purchased the scoby for my Kombucha from OC Booch via Etsy. OCBOOCH

Summer reading and research is filling the fall pantry and our fridge! I look forward to trying the Kombucha next as we enjoy our first brewing of the Tepache and Water Kefir.

The next ferment for me to try is Fire Cider! Once I pick the last of the season spicy peppers and ferment them for hot sauce, I am also going to try a batch of Fire Cider. I am drawing inspiration for this from Cultured -Guru and Gaz Oakley also has a Fire Cider on page 178. I will be able to use our peppers, our onions, rosemary and sage, elderberries!

Fire Cider – The health benefits of fire cider are mainly anecdotal and linked to its ingredients, rather than the tonic as a whole. From what I understand there is little to no direct scientific research proving that fire cider itself can prevent or cure colds, flu, or other infections. However, Fire cider is a folk remedy typically made by steeping ingredients like ginger, garlic, horseradish, and hot peppers in apple cider vinegar, with honey added for sweetness. The potential benefits are attributed to the individual components in the cider. I was inspired to try this as I use many of these ingredients as a tea when sick, so I would like to try it out in cold season to see if it helps preventatively.

Potential benefits based on ingredients…

Immune and respiratory support

• Ginger: Contains anti-inflammatory and antioxidant properties and has been used to fight infection.
• Garlic: Contains antibacterial and antimicrobial properties and may help fight infection.
• Horseradish: Acts as a natural decongestant that can help clear clogged sinuses.
• Hot peppers (e.g., cayenne): Contain capsaicin, which can boost circulation and may have anti-inflammatory and antioxidant activities.

Digestive health

• Apple cider vinegar: Contains antimicrobial properties that may help combat harmful bacteria. It is also believed to aid digestion and help regulate blood sugar levels.
• Ginger: Known to alleviate nausea and help with digestion.
• Honey: Used to soothe a sore throat and may help improve digestive issues.

Circulation and energy

• Ginger: A warming, circulatory herb.
• Hot peppers: The capsaicin in peppers helps to increase blood circulation.
• Combined effect: The pungent, heating quality of the ingredients is believed by some herbalists to awaken the senses and increase energy.

Lastly, I recently listened to a Podcast Diaries of a CEO with Steven Bartlett and his episode with Simon Mills a herbal practitioner. 5 Natural Medicines Big Pharma Are Hiding From You! No.1 Herbal Medicine Expert. This episode has inspired me to dedicate more space in the my chef’s garden for more beneficial herbs for teas, for medicine and for juicing.

In closing, one thing that inspires me more than anything is my family.. but also this farm, and the people I get to host and to meet. I love to gain knowledge, experiences, techniques and share them with others. Thank you for listening. This was a long post and not much about the farm. I will do a follow up post in a week or so with more farm related update and of course a recipe with one of my favorite fall inspired morning juices.

Welcome to Fall hope it is full in inspiration for you.

Ah, summer’s golden hour on the farm —my favorite time to embrace the slow, peaceful rhythms of farm life with a sprinkling of hospitality. It’s a season of intentional relaxation, growth, and new lessons. I am appreciative of being able to be more in the present moment, than the fast pace that hosting during the busy season brings.

Right now, the garden is bustling with activity—lush greens, blossoms, and the promise of harvests to come. However, the pests (think gophers, ground squirrels, birds, naughty goats and a silly rabbit) seem to be enjoying the leaves, buds and branches more than we are! Despite our efforts, I haven’t yet harvested a single tomato or cucumber, much to my craving and anticipation. Patience is definitely needed. We passed on planting the usual cut flower garden this year. Since we’re traveling during the summer, I knew I wouldn’t be around during the most critical times for maintaining the flowers. Instead, I used the space to focus on other crops, like pumpkin, melon, corn, and sunflower patches. It was an idea I have tossed around for a year or two but unfortunately, it too was destroyed by birds, ground squirrels, and gophers—sadly not even the dahlias survived. I had used all the seeds I had for the melons, pumpkins and sunflowers in the initial planting and only had corn seeds left. So I did a second planting of corn. Technically it was too late in the season, but the weather being cooler than normal and with wire trash bins turned into garden cloches … I am hopeful for some (insert hopeful voice) corn or at the very least a field of green.

This summer has truly been a lesson in patience and the importance of taking the time to learn and study new ideas and methods—both for the farm and in the kitchen. I am pulling inspiration for the B&B, the farm, and even myself, using this slower season as a meaningful opportunity to grow my imagination, creativity, and knowledge. It’s a good reminder to slow down, reflect, and allow space for new growth—personally and professionally.

Exciting New Projects on the Farm

We’re also working on some exciting new developments! Our vineyard infrastructure is in the ground and looks fantastic. The vines are going in as I write this. Rob is both super excited and a bit nervous—understandably so. I, on the other hand, am super proud of him and look forward to toasting him one day with a glass of that wonderful white wine we’ll produce!

In addition, we’re planning to build a new chicken coop. Our current coop is starting to fall apart and has proven to be less predator-proof than we’d like. After losing more than a few chickens, and especially with winter inevitably on the horizon, it’s essential to make that investment. We’re also planning to make the new coop larger so we can properly add some more ladies to our flock!

And just last week, a new project took shape when I stumbled upon a vintage copper tub from Morocco that was for sale right here in Paso. If you know me, you know I am a vintage store/FB market place nerd. It is almost my meditation to stroll and scroll for items I didn’t know that I needed until I found them. Rob and I have been talking a lot lately about adding a soaking tub feature to one of our rooms. When I saw this come available, we jumped on it! We’ve already started thinking about the design of this new element. If you’ve stayed in our Adelaida room, then you’re familiar with the beautiful view off the private patio. Well, that view is about to get even better—imagine soaking in that copper tub with the new vineyard in the distance!

At our bed and breakfast, we love starting each day with two fresh juices—it’s a small way we try to offer a little extra refreshment and hospitality. I am always trying new combinations of unexpected pairings and I like to research the benefits of them. Recently, I received a lovely message from a past guest (and I hope a frequent return guest!) who shared that for her birthday, her husband bought her a juicer just like mine. Honestly, what a thoughtful gift! She reached out to me, asking for a few of her favorite juice recipes and how I make them. It’s moments like these that remind me how much the little things—like fresh juice—can inspire someone and create meaningful connections. If you too are interested in the type of juicer we use click here. I also want to share this particular recipe with all of you, as it’s one of my most requested and loved recipes. I don’t normally name my juices, but I did for this one. It’s called my “Golden Lady” juice. As I always tell my guests, even if you don’t like beets, give this juice a try because you’ll be surprised how much the apple counterbalances the earthiness of the beets. I sincerely hope you enjoy it.

Cheers to your health!

Lisa

Thank you for the follow!

I hope you find some spring garlic at your local farmers market. Another name for Spring Garlic is a Ramp. You can also use garlic chives.

I am working behind the scenes for our first official sub-stack email. We are drying garden herbs, ordering supplies to make our own body salve from the calendula and last season’s lavender! I am also excited to share our first family inspired activity weekend over Easter and the natural egg dyes we made from items in the garden.

Appreciate all our Kindred Spirits,

xo Lisa xo