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Farm Forecast May is arriving exactly how it should. Whatever happened in April needs to stay in April. But it was all for good reason. The fields are greening up, local businesses are opening up again, flowers are opening, the baby lambs are bigger by the day, and there’s that unmistakable feeling that the farm is about to fully burst into season. Every week right now something new is waking up, stretching out, and reminding us why the North Fork feels so magical once spring

Farm Forecast Spring has officially arrived at the farm, and you can feel it in every way.The baby lambs are bouncing around, piglets are everywhere, baby bunnies, flowers are starting to bloom, and the whole property has that unmistakable energy of a new season beginning. This is the time of year when everything starts waking back up, and honestly, so do we. It's like coming out of hibernation. Our last Supper on the Farm was such a reminder of why these nights have become

Farm Forecast Spring is doing its thing out here and it’s honestly hard not to feel it everywhere you look. The baby lambs are arriving, wobbly and honestly when I visited them it changed the entire trajectory of my day. Observing new life on the farm is so magical! The fields are starting to wake up, and the cherry trees are just beginning to bloom. There’s that shift in the air where everything feels a little lighter (and sneezier for some of us), a little softer, and like

FARM FORECAST April 18th Supper on the Farm is coming in hot and it’s a good one. We’re talking baked cavatelli, meatballs, red sauce, arugula Caesar, olives, and sourdough, basically the kind of dinner that feels like it’s been cooking all day and is meant to be shared around a full table. If you were even thinking about coming, this is your sign to grab tickets now and make a night of it. Can’t make it? We’ve got one more on May 9th. Meal TBA, but you know it’s gonna be fyr

Farm Forecast We are officially leaning into Easter and Passover energy over here… and also very much yelling “come on spring!” into the wind. We’ve only got just two more Suppers on the Farm before we wrap up until fall, which feels a little bittersweet. These dinners have been such a cozy rhythm through the colder months, and there’s something really special about gathering in that space while the farm is still quiet and just beginning to wake back up. Our next supper is Ap

Market Highlight: Custard is Back (and So Is Our Friday Ritual) Spring is starting to tease us a little. The days are getting longer, the farm is waking up, and then… March does its thing and reminds us who’s in charge. Cold, windy, a little chaotic. In like a lion, always. Which honestly makes it the perfect time to lean into something warm, cozy, and a little indulgent. Our custard is back. Okay, that was a little confusing. Custard is cold as heck! But omg does it bridge t

Another Thursday and another great weekend at the farm is just around the corner. June and I stopped by on Wednesday to see the crew and spent some time out on the grass with the chickens while watching the sheep wander around. The chickens were eating right out of our laps. Spring definitely popped in for a quick visit just to say “remember me?” But in true March fashion, the next few days are cooling back down again, so we’re still very much in winter survival mode over her

​​ Pantry Rituals: Winter Stores to Carry Us Through Until Spring Well, we made it. March is here. In like a lion, and currently a very soggy, mud-covered one. Out like a lamb, and those actual lambs will be making their debut on the farm soon. February always feels like the shortest longest month of the year, but it’s officially behind us. My cooking has been deep in winter mode, rooted and practical, and while I’m ready for that first real spring shift, we’re still in pantr

​​ From the Farm Table: It’s STILL winter and I don’t know about you, but I’ve been feeling like a chicken all cooped up with all of this snow! Want to get out? Our next Supper on the Farm is March 14th featuring Cottage Pie, Truffled Potato, Buttered Carrots & Peas, and Herby Dinner Rolls . It is cozy, classic, and exactly what late winter calls for. Get your tickets before they sell out! Farm Forecast: We are still firmly in our winter rhythm, but planning for spring i

Quick little reminder before you scroll… Our next Farm Supper is February 21st and seats are almost gone. We’ll be serving wood fired pork cassoulet with roasted potatoes, sourdough, and salad. And mark your calendar for March 14th Supper on the Farm featuring Cottage Pie with truffled potatoes, buttered carrots and peas, and herby dinner rolls. Comfort food, elevated just enough, and meant to be shared around a long table. Also, for Valentine’s Day we are keeping it sweet a

A quick heads up and two very good reasons to pay attention. We are hosting another Farm Supper on February 21st, and tickets are still available . This one is a cozy winter favorite featuring wood fired pork cassoulet, roasted potatoes, fresh salad, and plenty of sourdough. It is shaping up to be a really special night, so grab your seats now before they are gone. And we are also so excited to share that Fyr and Salt officially has an outpost at Hydrangea Home Store . You ca

Hope you are all shoveled out and ready for our next snowstorm! Be sure to head into the farm as we've got plenty to keep you nourished during this season of hibernation. Dishin’ On the Cafe: With all this snow, we’re in our comfort food era this week and leaning all the way into it. Big flavors, cozy classics, and a menu that shows up ready to feed you properly. Still operating with full BDE (Big Delicious Energy) and a firm commitment to making lunch the highlight of yo

Dishin’ On the Cafe : This Week We’re keeping things simple this week in a very intentional, very delicious way. Comfort classics, bold flavors, and a menu that knows exactly what it’s doing. Still operating with full BDE (Big Delicious Energy ) and absolutely no interest in underfeeding you. If you’re hungry, tired, cold, or avoiding making lunch at home. . .welcome. As always, BDE starts at the source. 8 Hands Farm eggs, thoughtfully raised meats , and sourdough baked fr

Hello foodies! Just a little note from the farm before we get into this week’s food. We still have a few seats left for our Farm Supper this Saturday, the 17th , and we’d absolutely love to have you at the table. This one’s centered around leg of lamb with potatoes, tzatziki, feta, olives, pickled peppers, and a spinach hand pie. We’re also now booking for February 21st , when we’ll be serving a cozy, wood-fired pork cassoulet with roasted potatoes, salad, and our house sourd

Hi! Happy New Year! This intro is long overdue, but here we are. I’m Jess. I’ve been writing here for a few months now without properly introducing myself, which feels a little like talking to someone at a dinner party for weeks without ever exchanging names. I’m a self-trained, local private chef and the person behind That’s What She Fed (yes, the slightly tongue-in-cheek Instagram… wink wink). If you know me, you know I love food. Like, really love food. I love eating, I

Dishin’ On the Cafe : When a menu stays the same for a few weeks, it’s usually for a reason. These are the things we keep craving, the things that don’t need tweaking because they already work. Everything you’ve been seeing lately is still here, and honestly, I’m not even a little mad about it. So if that FOMO has been kicking in, then we’ve got you. If I had to pick a favorite (and you know I always do), it’s the roast beef sandwich. I’ve been thinking a lot lately about wh

Dishin’ On the Cafe : Another Fyr week in the cafe! Thought I’d share some fun facts about our cafe menu: All of our sandwiches are served on our housemade sourdough Schiacciata (which is actually the same dough we make pizza from and made from 00 flour from Italy!). Our ricotta toasts (or goat cheese) come on our organic sourdough semolina. The rest of our housemade breads are 100% organic and we use NYS Farmer Ground Flour. Even the starter is organic. Because we use local

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