At Civetta Farm, our meals flow from farm to table. Seasonal crops prescribe the creativity in the kitchen and our free-range chickens not only provide scrumptious eggs, but they aerate and enrich our cherished soil. Every morning my 200 year old starter bubbles and begs for baking; sourdough breads, tortillas and pies are just a few staples we punch out.
We also visit local farmer’s markets and farms. Here on the Civetta Farm site, you will find a myriad of recipes that we have created from our region and we will feed you brand-new recipes each week!