Craving a little farm-fresh inspiration? Tuck in to this fan-favorite rewind from Season One, where Ellen and Trevor recount a bumper year at Stonebrook and reveal how they turned armloads of produce into pantry gold. From quick Refrigerator Pickles and silky Sun Gold Tomato Soup to waist-high stacks of Zucchini Lasagna (yes, really!), you’ll hear their best tips for freezing, canning, and holiday-table plotting—plus the secret to Ellen’s legendary Green Bean Casserole and a cloud-like Butternut Squash Whipped Feta Dip that disappears faster than the fall leaves.
Got recipe FOMO or ideas for future episodes? Tap the message link below and let us know what’s on your plate. OR message us for a recipe you heard this week! Thanks for listening—and we will be back next week with an all new episode.
Questions? Ideas? Things you need to say? Message us!
Follow Yard to Table on Instagram at @yard_to_table_podcast 🌱🍽️ and see what’s happening with Ellen and Trevor by following @stonebrookhouse. And don't forget to follow, like and leave a review wherever you listen to the show! TY 💙
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