Farmhouse Lab

I want to introduce you to the artist who will run the art workshops during our TurnTables retreat at El Campo Baja-Anne Rosenthal Parr . I am super excited myself to be working with and learning from her!

Natalia Szalc is a ceramic artist whose work bridges sculpture, ritual, and collective experience. She is the artist behind the FungiNippleClay Collective, a community-based project exploring femininity, nature, and connection through clay.

After a decade of working with clay in New York, Natalia shifted her practice to Todos Santos, Baja California Sur, where she focuses on what inspires her most: creating spaces for connection, expression, and embodied creativity.

Through her practice Art as Ritual, Natalia invites participants to explore creativity with playfulness, letting go of control and embracing imperfection as character. She shares this approach through clay, natural botanical dyeing, and indigo, using these processes as tools for presence, connection, and self-expression.

Find more info about the retreat and how to book in the link in our bio !

Yesterday’s Sunset Yoga & Soirée was a beautiful reminder that one of my favorite ways to unwind is through movement, being outdoors, nourishing food and a community that comes together.

Thank you for the opportunity to co-host this wonderful parent party benefiting our Spark School Foundation !!

Golden Hour in a salad!

Sweet Sungold Cherry tomatoes over mixed greens, sliced Persian cucumbers and feta cheese, topped with toasted almonds and microgreens.

Finished with our Green Pumpkin dressing: earthy, nutty and beautifully balanced.

The simplest ingredients, when they’re at their peak, need very little else.

When tomatoes are this good, you really don’t need much more than a few beautiful ingredients.

Wild arugula, summer tomatoes, artichoke hearts, burrata, all brought together with our Berry Olive dressing. The sweet-tart brightness of berries and olive oil is so good with ripe, sun-kissed tomatoes.

10 years ago, Farmhouse Lab began with an idea, encouragement of dear friends, a lot of heart and soul, and me hand-making everything myself in a commercial kitchen in San Rafael.

I mixed, bottled, labeled and packed every jar by hand and then loaded them onto my bike and personally delivered those very first orders around Marin before getting into the first stores and were invited to local artisanal markets.

We expanded our line, creating YUP!Please with our kids in mind, a dressing made to make it easier and more joyful to get kids excited about real food. A couple of years later came Flower Petal Salt, born from the same belief that simple, beautiful ingredients can transform the everyday act of cooking.

During the pandemic, with restaurants and retail changing overnight, we leaned into our online business and we created gift boxes and found a new way to connect with our customers while also using those boxes as an opportunity to elevate and celebrate other amazing, locally made and female-founded businesses.

I am incredibly proud to see Farmhouse Lab on the shelves of retailers that hold high standards for sustainability, organic certification and the products they bring into their communities.

But most of all, I want to say THANK YOU.
To everyone who bought a jar or bottle, gave us a chance, shared our products with a friend, stocked us on your shelves, told our story, featured us, introduced us to someone, or simply cheered me on along the way: I could not be here without you.
Thank you to the people who gave Farmhouse Lab a platform to tell its story, and to all of the buyers, retailers, press, collaborators, friends and customers who helped us grow.
Today is to celebrate how far we have come!

Planning a camping trip, a picnic or an al fresco dinner party?

This is a great late summer salad to bring with just a few items to bring and it still having a yum and wow factor! 💚

Mixed greens, sliced cucumbers, quartered fig with our YUP!Please dressings and sprinkled with our Flower Petal Salt. 🌸

Transitions are an opportunity to let in something new!

This retreat is for you if you are longing to break free from the feeling that cooking is a chore and reconnect with food as a source of joy, creativity, and nourishment.

Many people feel stuck in routines and expectations around cooking and eating, which can disconnect them from their own needs and intuition.

The program invites participants back into a more natural, relaxed relationship with food, where creating meals becomes an expression of self and care rather than obligation. An important foundation of the retreat is intuitive eating, learning to listen to the body’s signals when we are feeling well, rested, and balanced.

By slowing down and removing external rules and pressure, participants begin to notice hunger, satisfaction, and what truly supports them in the moment, building trust in their inner cues.

To help access this state, the retreat weaves together hands-on cooking with guided art and movement workshops. These practices gently shift participants out of the thinking mind and into the body and senses, allowing intuition and creativity to emerge.

Hot weather calls for food that’s fresh, beautiful and super easy to make.

Thinly sliced watermelon radishes, crisp English cucumber, fresh mint, all tossed in our Sunny Avocado dressing. This time, I added a handful of spring onions for a little extra texture and flavor.

Hydrating, colorful and packed with feel-good, nutrient-rich ingredients, this is the kind of salad that makes eating well in the heat feel effortless.

The best summer meals don’t ask much of us.

They come together in minutes, leaving more time to linger outside, talk about the day, laugh a little longer, and savor the company around the table.

A deep baking sheet with ripe tomatoes, avocado, cucumber, fresh basil and dill, crumbled feta, a good drizzle of our Berry Olive dressing, and freshly cracked pepper.

Nothing complicated. Just beautiful ingredients doing what they do best.