This meal was created with love and intention, it took years to prepare, months to grow, and hours and hours to harvest. As I plated each course and set them in front of our friends that gathered at the table underneath the pines on our farm, I felt fulfilled and proud of my role as a farmer, of the community that I am a part of, and the willingness of my friends to trust us with feeding them and theirs.

Barely an acre in size and nestled on a hillside in Davenport, Washington, Renegade Farm exemplifies a unique way of growing crops that relies mostly on the self-sustaining nature of its terrain.

If you have visited any of Spokane’s local farmers markets recently, you have likely heard Jared Kuck of K2 Greens asking passersby “Have you ever tried a microgreen?”

What started out as just a first job at age 16 quickly became a passion for Chef Austin Conklin, head chef at Inland Pacific Kitchen in Spokane’s historic Washington Cracker Co. Building. After harvesting nettles at Urban Eden Farm, Conklin returns to the kitchen to whip up an avant garde dessert.