Our farm kitchen was cranking out the hits again this week! There was carnitas with satsumas and lime, beef and farro stew, goat curry, palak paneer and lentil dal, mini kale quiches, double chocolate strawberry cookies and more!
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The goat kids are at quite possibly their cutest, bounciest stage and they’re all doing amazingly well. Plus their moms and the pigs are still feasting on donated pumpkins, the cattle are gorging on succulent bean sprouts and one of the chicken flocks is scratching through a bunch of crab shell compost.
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For fans of delectably bitter produce, grapefruit and radicchio are here! Plus we’re having a last hurrah of warm season veggies before the cold front puts an end to a banner fall and we have lots of honey, dairy, hummus, meats, seafood and more local grocery staples.
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Celebrating the late heirloom tomato season with really excellent BLTs with almost all local ingredients. Plus there’s pasta and chicken with a kabocha squash, eggplant and sun dried tomato sauce, pork and veggie stir fry and blue corn blackberry muffins!
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We went from 2 kids to 32 kids in 5 days and now fall kidding season is over! Plus some lovely new digs for the feeder pigs, lush November grass for the cattle and more!
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We’re teaming up with Baby T-Rex Farms to offer flower seedlings to plant now for a beautiful spring garden!
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The veggies keep popping off! Because of warm temperatures, we still have lots of summer crops, along side more and more cool season goodies. There’s also lots of apples, restocked black garlic, honey and elderberry juice, pastured meats, seafood, tofu and more.
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It feels like our new kitchen will never get old and this week I made one of my absolute favorite meals, a Greek style moussaka, plus a brat and veggie-loaded soup, a copycat salad from one of our favorite restaurants and kabocha oat pancakes and snickerdoodles.
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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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