Fall kidding season began with a tricky situation with a tiny doe that mom didn’t really want, there’s cover crop beans sprouting all over the farm and pumpkin fest continues!
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While there’s no local turkeys available for us to offer you this year, we’ve got a discount for you on pasture-raised turkeys that can be shipped directly to you from our friends in Virginia.
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It was another banner week for fall produce with beautiful Napa cabbage, carrots and turnips joining the list and even more is coming this week. And warm season veggies aren’t giving up yet either. We also restocked Gulf seafood, popcorn, got new flour from Bellegarde and have plenty of our other local grocery staples available!
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In my second week in our new house, I was really able to churn out some delicious food. We did some simple seared pork chops with creamed mustard greens and with the leftover greens, a delicious bacon melt. Plus there was steak burrito bowls, jalapeño popper dip, some really good salads and an apple peach persimmon crisp.
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The annual pumpkin fest is upon us, so the goats and pigs got the first round of Halloween pumpkins this weekend! Plus we finally got some goat sorting and rearranging done and we had a surprise heavy rain event that helped with the drought situation.
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The first satsumas of the season are here and they’re both tart and sweet and generally perfect. There’s also lots of mirlitons and other peak fall produce, fresh stone-milled flour from Barton Springs Mill, new hot sauces, tofu, hummus, pastured and grassfed meats, Gulf seafood and much more.
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Ringing in our fabulous new kitchen this week with a citrus pepper shrimp dish, heirloom tomato caprese, chicken thigh Caesar salad, tofu and veggie pad Thai, Caveman burgers and fresh pesto breakfast sandwiches!
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Last week was a big deal for us personally as we finally moved over from our tiny house to our new farmhouse on the other side of the farm. Thank you so much for helping us get to this point!
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Buttermilk biscuits to bake at home are back! Plus we restocked out grassfed beef and pastured pork, have plenty of eggs, chicken and seafood, the produce category is still popping, there’s new Fire Cider, tofu, hummus and more!
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Here’s the last week of meals I made without a stove or oven as we get ready to move! Rarely do I make pasta twice in a little over a week, but desperate kitchen times call for desperate measures. So there was pumpkin pasta and jalapeño popper pasta, plus beef and kale stir and salmon and potatoes with Caesar salad.
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As the rain from September’s hurricane completely dries up and we haven’t had rain since, we’re moving back into a drought this fall and making adjustments to try to eek out as much pasture growth and forage as we can.
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The fall produce variety just keeps getting better and we have pastured chicken in from a new farm, too. There's also plenty of goat dairy, pastured eggs and pork, coffee and teas, granola and pecan products, rice and grits and more. Expecting a big grassfed beef restock this week, as well.
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We survived another week cooking without a stovetop or oven and still managed to eat really well, with meatball and veg coconut curry, lemony baked snapper and mashed potatoes, lentil stew, salads and apple cake!
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The goats are doing brush cleanup as usual, the cattle and hens are marching through their pasture rotations, the pigs are getting cozy with the temperature drops and more and more beautiful fall foliage is popping up, even if it's flowers and holly berries instead of changing leaves!
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This week, it's now really feeling like fall in the local produce realm with more salad greens, new microgreens, the first persimmons and radishes of the season, plus fun additions like roselle hibiscus and of course plenty of apples, squashes, eggplant and more. We also restocked seafood and pork and will have all of our other staples like fresh eggs, dairy, bread, pasta and more.
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This week's meals involve some creativity since I don't have a stove at the moment, so it's all about the Instant Pot and the toaster oven. Still managed to make some delicious chili chicken, squid ink pasta, lovely green salads, truffle egg salad and more!
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Signs of fall are all around, most colorfully in the goldenrod, swamp sunflowers and wild asters blooming. One thing is certain, too: It's a much greener fall than last year since we're not facing an epic drought. And that means more forage for all the livestock and a longer grazing season.
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Salad greens are here! And half of our offerings are now feeling very fall like with squashes, pumpkins and apples galore, but we we still have eggplant, okra, peppers, basil, summer squash and tomatoes to hang on to summer! There's also restocked pastured meats, eggs, granola, pecan products and more.
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My parents visiting means they brought some goodies with them -- fresh veggies from their garden and already cooked meals -- and that I had to cook up some of their favorite foods, like short ribs and carbonara pasta!
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Our focus the last few weeks has been on all the final projects on our farmhouse build, but the show must go on with the farm and the livestock and their needs, too! It is a lovely time of year for the animals on the farm with plenty of forage, acorns starting to fall and temperatures finally starting to drop.
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