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Hey Fam! I missed you all last week and hope you’re feeling stuffed in the best way, with good food and time with the people you love. I can’t believe December is already here, serving up those colder, quieter months ahead. Normally, I tend to freeze up at the thought of deep winter, but this year I’m trying to stir things in a new direction. I’m planning to hunker down, get creative in the kitchen, play card games with my family, and   shed anything in our home that doesn’t

Dishin’ On the Cafe :   If you didn’t catch last week’s lamb sammie, never fear! It’s still on the menu and just as mouth-watering as the first time.  I know some folks love the ol’ “I’ll have the regular” vibe, and that’s why we always have our staple egg sandwich, but we change it up just a smidge to keep you guessing and always coming back for more. This week’s egg sammie features coppa, cheddar, mushrooms, peppers, onions, potatoes, and garlic scape mayo.  Garlic scapes a

Dishin’ On the Cafe :   Bacon? Did someone say bacon?The OG BEC (original LI breakfast sandwich) is still hot in the cafe this week but of course with our own little F&S  flare. Mushrooms, peppers and onion and some garlic scape mayo take this OG sandwich from geek to chic! While I’m a huge fan of our egg sammie, if there are two things I love most in the foodie world it’s sandwiches and Mediterranean cuisine. Put these two together and you’re looking at one fine lamb sammie

Dishin’ On the Cafe :   Did I say the Banh-Mi was my favorite last week? It was. But that was until this week’s ham sammie hit the menu . Ready for this? Smoked sirloin ham, havarti, marinated broccoli rabe, hot italian pepper aioli, and pepper jam. Of course, all of this deliciousness placed on our fresh, organic sourdough bread (another fermented food which you will learn about below!). As if that wasn’t good enough, the ham, peppers, and broccoli rabe are all from 8 Hands

Dishin’ On the Cafe :   Another week, another fyr menu  from the crew.  I treat myself just about every Friday and every time I find myself staring at the menu, hemming and hawing.  Each offering sounds better than the next (Did you get your BEC last week??! If not, it’s still on the menu and if you missed last week’s blog, check it out here !) but if I’m being honest, there is one sammie that steals my heart, it’s that badass Banh Mi. It’s almost impossible to find, unless y

1st Edition (10.22.2025) We’re so excited to share something new from our crew at Fyr & Salt Café & Market here at 8 Hands Farm. Over the past year, we’ve loved cooking, gathering, and celebrating good food with you and now we’re excited to share we will be bringing a little more of that to your inbox and hopefully, your kitchen. How We Joined Forces : Fyr & Salt started as a wood-fired private dining and catering business by Jonathan Shearman and Max Mohrmann. They bonded ov