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The farm is closed for the 2023-2024 seasons. 

Directions are listed below


2 cups flour                                1/2 tsp. salt

1 tsp. soda                                   3 eggs

1/3 cup cocoa                             1/2 cup oil

2 cups sugar                              2 1/2 cups rampicante

3/4 cup buttermilk                   coarsely shredded

1/4 to 1/2 cup Kahlua               1 cup chocolate chips       1 tsp. baking powder


Stir together flour, baking powder, soda, salt and cocoa. Set aside. In large bowl of mixer, beat eggs until very light. Gradually beat in sugar until mixture is fluffy and pale ivory color. Slowly beat in oil. Stir in flour mixture, a third at a time, alternately with buttermilk and zucchini. Blend lightly but thoroughly. Stir in Kailua and chocolate chips. Pour into a greased and flour-dusted bundt pan. Bake at 325 degrees for 1 hour, or until done. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly.  



4 cups cubed organic rampicante (1/2 to 3/4 cubes)

2 cups fresh organic corn, sliced from cob

1/4 cup butter or olive oil

Directions: Melt butter in skillet. Toss in veggies & saute on medium heat until corn pops, while stirring constantly. Let sizzle & pop for about 1 minute. Turn heat down to low & cook until desired tenderness is reached. Season to taste with seasoned salt & coarse pepper. Yield: 2 to 3 servings (very easy to double or triple this delicious side dish!)



2 cups Rampicante grated

1/2 cup melted butter + more for brushing pan

1/2 cup cocoa powder + more for dusting pan

1 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon 

1/4 cup Kosher salt

1 cup sugar

1 egg plus 1 egg yolk

1 teaspoon vanilla

2/3 cup chocolate chips

Flaky sea salt for garnish

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