This week, we were excited to deliver 25 dozen eggs to Grace at the Greenlight, organizations that serves breakfast to the unhoused community 365 days a year!
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Lots of apples are leading the transition to fall, plus we have lots of fresh dairy and eggs, hummus and pesto, grassfed and pastured meats, tofu, veggies and more.
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Hurricane preparations around the farm paid off and we were spared any serious damage with Hurricane Francine.
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Pre and post Hurricane Francine eats including lots of ways to use up bullhorn and Lesya sweet peppers, spare ribs with Japanese BBQ sauce, tofu & tuna spicy roll bowls and the first apple crisp of the season.
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Cattle grazing on lush grass, goats performing grounds crew duties cleaning up brush and vines, pigs starting new cogon grass eradication projects and hens scratching and pecking on fresh pastures. The cold front gave us all a spring in our step, but now we shift focus to preparation for Hurricane Francine!
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Lots of fun ideas this week including a veggie-loaded goat coconut curry, roasted eggplant and crispy tofu with sesame peanut sauce, simple roast chicken and veggies and new Porgy filets with fettuccine carbonara and a sauté of shrimp, shiitake mushrooms and sweet corn.
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Every week, we're getting closer to fall crops! In the meantime there's muscadine grapes, cantaloupes and end of summer veggies, plus bountiful small eggs from our youngest hens, a new Cordyceps tincture, baba ganoush and hummus, restocked jams, jellies and pickles and more.
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There were some kind of fence breaking shenanigans happening last week with every species of animals on our farm, but the goats win the award for best behavior overall, a rare feat for them!
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Our beloved shrimp and hummus options are back from Anna Marie Seafood and Nur's Kitchen, plus we restocked out grassfed beef and pastured pork and chicken and the produce variety is much improved with melons in full force, muscadine grapes, tomatoes, squash and zucchini and more.
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Fajitas featuring local peppers, plus pulled pork and bavette steak, parmesan salmon, beet peach salad and Sunday sauce with sausage, tomatoes and eggplant over bucatini and zucchini noodles.
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Our youngest flock of laying hens are now all out on pasture in their mobile coop! Plus the cattle, goats and pigs are enjoying thick late summer forage on pasture and in the woods.
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We are stocking as much produce as we can while we desperately await more variety from fall crops. In the meantime, we also have restocked cold brew, chai and simple syrups, coffee, new herbal teas and tinctures, plus staples like grassfed and pastured meats and eggs, dairy, bread and buns, rice and grits and more!
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Getting my groove back in the kitchen this week with delicious smoky pulled pork and clay peas for bowls and quesadillas, thinly sliced marinated bulgogi beef, shrimp and sweet peppers with rice and pesto and a blueberry French Toast casserole for breakfast and dessert!
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There's never a dull moment on a farm, but especially not this week. A surprise calf from one of our cows and the fence jumping drama that ensued, plus using pigs for invasive species eradication, goats being goats and more.
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(Almost) all your favorite grassfed beef, pastured pork and chicken cuts are back in stock, plus apples, Asian pears, peaches and summer veggies, Gingerbooch kombucha and probiotic drinks, goat dairy products, seafood, eggs, bread and pasta and lots more.
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Some simple, easy options for home cooking this week: battered and baked tofu rice bowls, the best homemade burgers, summery canestri pasta, with sausage, eggplant, tomatoes and basil, sourdough French toast and more!
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Exciting times at the farm with our farmhouse getting close to completion! We also have some goats and piglets for sale and we’re happy that the weather has cooperated this year to start putting a good amount of hay up for winter.
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The first apples of the season are on their way! Plus more late season watermelons, peaches, summer veggies, pullet eggs on sale, meats and seafood, simple syrups, fermented veggies, jams and jellies and lots more.
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This week, we’ve got three very different meals to share: smoked goat tacos with roasted veggies, homemade sweet potato gnocchi with shrimp, bacon, corn and mushrooms and sheet pan beef and peppers with Scarlett rice, kimchi and lime basil mayo.
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Delicious buttermilk biscuits to bake at home are back in stock, along with a new goat cheese spread, restocked granola and popcorn, tofu, mushrooms, summer veggies, grassfed meats, Gulf seafood and more.
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