Farmhouse Lab

Farmhouse Lab At Farmhouse Lab we like to play with a variety of consciously sourced ingredients to create excepti Very giftable.

Consciously Sourced & Crafted Salad Dressing..for the health conscious foodie.

Seasonal Monday reset: detox & nourish.Celery, cucumber, apple, pine nuts and arugula over a mix of quinoa and red lenti...
03/03/2026

Seasonal Monday reset: detox & nourish.

Celery, cucumber, apple, pine nuts and arugula over a mix of quinoa and red lentils with our Sunny Avocado dressing.

Thank you so much for your excitement and feedback so far. I wanted to share more information and an update on the retre...
02/28/2026

Thank you so much for your excitement and feedback so far. I wanted to share more information and an update on the retreat I am planning. All of the photos are from a retreat I attended and absolutely loved in June ‘23 - I can’t wait to go back and share this experience with you:

The program I am developing invites participants back into a more natural relationship with food, where cooking becomes an act of creativity, self-expression, and care.

Through simple, hands-on experiences, participants reconnect with their intuition, senses, and personal taste, learning to trust themselves in the kitchen again.

The focus is not on perfection or performance, but on presence and pleasure - creating food that truly nourishes the individual, both physically and emotionally.

In the relaxed, beautiful setting of created and run by , who is a master of movement and deep intuitive wisdom, cooking becomes a shared, joyful experience rooted in nature, rhythm, and connection.

Update: Since the week prior to Thanksgiving isn’t ideal for many of you, we moved the dates to: Dec 1st-5th 2026

I already started a list of interested participants - please comment or DM me with any questions.

For this green potato salad I used our Red Sunflower and fresh parsley to make an extra herby dressing.I poured it over ...
02/25/2026

For this green potato salad I used our Red Sunflower and fresh parsley to make an extra herby dressing.

I poured it over mixed greens, peas and cooked and halved potatoes, and tossed everything before I topped it with pistachios and some chili flakes.

A rainy day here in the Bay and I am craving warm and nourishing yet light and hydrating foods.This coconut soup with br...
02/11/2026

A rainy day here in the Bay and I am craving warm and nourishing yet light and hydrating foods.

This coconut soup with broccoli, celery and butternut squash, basil and ginger was great.
A splash of our Red Sunflower always lifts the flavor, adds the right amount of acid (ACV and White Wine Vinegar), spices (chili and red pepper) and healthy fats (EVOO and high oleic Sunflower) to make it easily digestible - for best absorption of all the soups nutrients.

I am planning a Retreat.Will you come?Do you ever feel caught in routine, pressure, or obligation when it comes to food ...
02/10/2026

I am planning a Retreat.
Will you come?

Do you ever feel caught in routine, pressure, or obligation when it comes to food -
rushing through meals, following rules, or cooking without joy?

I definitely feel it sometimes and I learned what helps me get inspired again and
back into natural relationship with food where cooking becomes an act of creativity, self-expression, and care. And I am ready to share it with you!

The retreat weaves together:
• Hands-on Cooking
• Movement Practices
• Guided Art

Each modality supports the others and will be taught by absolutely fascinating teachers I will share more on soon. When we nurture creativity through art, awareness through movement, and nourishment through food, we are supporting the same internal balance.

Dates: November 18–22, 2026
Location:

There is so much more to share!
If you are interested to get more details, comment and/or DM me and I will make sure to send more information.

Your game day just got a fresh pick!Real Food Dressing of the day: Green Pumpkin
02/08/2026

Your game day just got a fresh pick!

Real Food Dressing of the day: Green Pumpkin

A perfect salad for your Valentine/ Galantines:Thinly sliced zucchini and rainbow radishes,  shredded Red Cabbage over m...
02/04/2026

A perfect salad for your Valentine/ Galantines:

Thinly sliced zucchini and rainbow radishes, shredded Red Cabbage over mixed greens with finely sliced red onions, Ciliegine and shelled pistachios.

Drizzled with our Berry Olive dressing.




This Valentine’s / Galentine’s, skip the predictable and gift something thoughtful, beautiful, and nourishing. 💕 Three w...
02/02/2026

This Valentine’s / Galentine’s, skip the predictable and gift something thoughtful, beautiful, and nourishing.

💕 Three ways to share the love with Farmhouse Lab:

1. A small & beautiful favor
Flower Petal Salt — delicate, floral, and totally giftable. The perfect little “thinking of you.”

2. Curated gift sets
Hand-picked combinations of our real food dressings + salts for effortless, elevated everyday meals.

3. Sustained love for healthy eating
Monthly, quarterly, or bi-annual subscriptions — because the best kind of love shows up again and again.

From sweet gestures to lasting rituals, we’ve got you covered. 🌸

Shop online or in-store + give a gift that feels as good as it tastes. 💞




We stand with immigrants, families, and communities who are seeking justice, dignity, and safety — for everyone.We also ...
01/30/2026

We stand with immigrants, families, and communities who are seeking justice, dignity, and safety — for everyone.

We also stand with the small businesses who are showing up, staying open, and continuing to care for their communities in the midst of uncertainty.

At Farmhouse Lab, we believe food is a form of care, and community is everything.

What we’re doing:
• Supporting immigrant-led and local organizations and businesses
• Using our platform to amplify voices and resources
• Continuing to lead with compassion and fairness

This is about humanity. This is about showing up. 🤍

Last nights  potluck dinner was a joyful and delicious feast on freshly prepared produce turned into full meals based on...
01/23/2026

Last nights potluck dinner was a joyful and delicious feast on freshly prepared produce turned into full meals based on ‘ s cookbook “The Vegetable Eater”.

It was great to be in the kitchen and at the table together with Cara to learn about her fascinating background in the restaurant and farm stand business and to discover our shared passion inspire to eat more vegetables and to cook more at home.

All of the events are gatherings of creative souls in the food and beverage space. It’s an honor to be part of this group. Thank you so much for hosting in your beautiful home and to and for bringing us all together!

This week, I further refined my orange fennel salad from last week. I am always trying to show you new, innovative creat...
01/22/2026

This week, I further refined my orange fennel salad from last week. I am always trying to show you new, innovative creations, but this yummy progression of the original has to be shared:

I added finely sliced, raw zucchini and red onion and let it all marinate in the Sunny Avocado dressing for about 30 minutes.
That already was so good because of the additional textures and flavors.

I then added chopped roasted and salted almonds and fresh mint on top which was 👌😋 as well.

All three versions are fantastic. You must try them. It’s so refreshing, yet nourishing and just crave-worthy.

Address

145 Corte Madera Town Center #453
Corte Madera, CA
94925

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