From the Fyr 1.15.2026

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 sourdough. Both dinners are held right here at the farm, and they’re always some of our favorite nights of the month. If you’d like to join us (and me! I will be serving you!), you can find all the details and reserve your spot here.

And one more piece of news we’re really excited about - As of this week, Local Provisions in Westhampton Beach will be carrying our bone broth! Hot and ready to sip, as well as frozen to take home. Local Provisions is one of those beautiful neighborhood markets that focuses on thoughtfully sourced food, prepared meals, and really good ingredients for everyday cooking. We’re so happy to be on their shelves… which means you can now find us on the South Fork, too!

Now let’s talk about what we’re cooking this week.

Dishin’ On the Cafe:  New week, same kitchen, still feeding you the way we do best. We kept the favorites (because why fix what’s not broken?) and leaned hard into cozy, craveable, “BDE” (Big Delicious Energy). If you’re hungry, we’ve got you.

Big Delicious Energy starts at the source. Farm eggs, thoughtfully raised meats, and sourdough baked fresh daily with the highest-quality organic flours. No shortcuts. No weird ingredients. Just really good real food.

Egg Sandwich Farm eggs, smoked pork shanks, havarti, mushrooms, onion, and crispy potatoes, all held together by our house herbed mayo. On housemade sourdough schiacciata, obviously. She’s stacked. She’s reliable. She shows up every week with a fresh new, but always dependable vibe.

Pork Schnitzel Sandwich Pork pounded thin, breaded, and fried until golden and crunchy. Juicy roasted beets, horseradish mayo. Crisp, tangy, rich. If you know, you know.

Roast Beef Sandwich No frills, no drama. And if you’ve been reading, you know this one is not only a classic, but one of my all time faves. Tender roast beef, horseradish dijonnaise, cheddar, arugula, and pickled white onions Stacked right, and doing exactly what a roast beef sandwich should do.

Tomato Soup & Grilled Cheese Drooling already. Always a favorite. Classic, creamy tomato soup, paired perfectly with that crispy, golden grilled cheese, and finished with bacon scraps because we love you, but we love bacon even more. Peak cold-weather kinda meal.

Bánh Mì Crunchy, bright, herb-forward, and bold. Made with our own pork and loaded up properly. A forever favorite for a reason.

Tacos Seasoned beef, crisp cabbage slaw, cotija. Slightly messy. Fully worth it.

You’re welcome in advance. Grab a friend. Come eat. Stay warm. You don’t regret it. 

Made with Love in the Market : 

Some serious take-home BDE goin’ on in the market this week. If cooking for the family feels like a lot, don’t worry, we get it and we’re here for it. Our market is stocked with freshly prepared foods made in-house, every single week. They’re perfect for easy dinners, cozy nights, and feeding everyone without sacrificing quality. Best ingredients always, organic and local whenever possible. Heat, serve, relax. It really is that easy. 

Beef Chili Slow-cooked beef from the cows right here on the farm, deeply savory, and built for these cold January nights. Rich, hearty, a little kick, and even better the next day. Wanna spread this out a little for the fam? Grab some tortilla chips for my favorite chili “croutons”

and rice (remember rice and beans make a complete protein so this meal gets filling fast!). 

Meatball Parm My kids are obsessed with this one and if you grab a loaf of our sourdough, you’ll absolutely be the favorite when meatball subs hit the dinner table. Best part? The quality beats the pizza place. Tender, saucy meatballs, plenty of cheese, zero shortcuts. A crowd-pleaser for a reason.

Vegan Broccoli Cheddar Soup Creamy without the dairy, comforting without the heaviness, and cheesy without the cheese! Yup, that’s right. This one is proof that plant-based can still bring it. Ask chef Jon, when we first made this one he couldn’t believe his own taste buds! 

Pork Cassoulet A rustic, bean-forward take with rich pork and chicken stock. Cozy, soulful, and perfect for a long, slow dinner at home.

French Onion Soup Deeply caramelized onions, rich broth, and all the comfort you want in a bowl. Classic, done right.

Hummus Smooth, savory, and made to snack on. Or maybe build a whole meal around if that’s where the night takes you. There’s plenty of nights where a cheese and hummus board hit the spot. Plus, my kids adore a buffet. Grab some hummus, crackers, sourdough, cheese, pickled veg, sweet spreads (see below for my favorite pick this week!)

Bread Pudding Of course, made with our incredible sourdough this is warm, nostalgic, and just sweet enough. Dessert? ✔️

Every market dish is cooked by chefs who genuinely love what they do (so love is always the first ingredient). We’re just as passionate about sourcing thoughtfully, and we all share one goal: changing the way we eat for the better.

Crew’s Fyr Pick of the Week:  Chef Erik wants you to get your hands on that meatball parm just as much as my kiddos do! “Munch your January post-holiday doldrums away with these tender, savory meatballs made with our pastured beef. Hand-formed and blizzarded with shredded mozzarella and parmesan and resting on a bed of garden arrabiata sauce. Satisfying!”

Market Grabs: I cannot stop talking about Smithereen Farm’s “Not-Too-Sweet Wild Blueberry Topping.” I first grabbed it for my holiday charcuterie board and then immediately started dreaming about all the other ways to use it. I’ve always had a thing for wild blueberries, but this one is exactly what it promises. Not too sweet, but just sweet enough to keep me coming back for more.

I also love the idea of harvesting and preserving things from warmer seasons. Not just to save food, but to give us a little taste of summer during these cold, gray months. And this jar does exactly that. Made from wild blueberries grown and harvested in Maine (my happy place when I’m not on the North Fork) it honestly feels like tasting Maine whenever I want.

Wild blueberries are also uniquely nutrient-dense, with higher concentrations of antioxidants (especially anthocyanins) than their cultivated counterparts, and are widely studied for their role in supporting brain health, reducing inflammation, and protecting against oxidative stress. It’s one of those rare foods that feels both indulgent and genuinely good for you.

I’ve been enjoying it with cheese, yogurt, cottage cheese, on toast, on pancakes, in pancakes… and honestly, I can’t stop thinking about how good it would be baked into a loaf of bread. No artificial ingredients, certified organic, and made and harvested right on their farm. Real food, real flavor, and one of those little pantry finds that quietly makes everything better.

Kitchen Spark: We all find ourselves in food ruts, so here’s a little spark to light the fyr in your kitchen!  

Winter Shakshuka

A dish I love because it’s wildly forgiving (everything I make is because I rarely use recipes so stick with me while I try to make this into one for you!), deeply comforting, and built almost entirely from things you probably already have. No extra grocery run required (because honestly, I’m in hibernation-mode and leaving the house other than to go to the farm seems…well? Just blah.)

I’m using what we’ve got in the farm market and what’s already hanging out in my fridge. Right now that’s looking like a quart of our farm tomato purée that’s been frozen, a dozen farm eggs, garlic, onions, and a handful of lunchbox peppers left over from a salad earlier this week. Add in chili flakes made from peppers we grew ourselves, a little bread for dipping, and suddenly it’s not just “eggs for dinner”, it’s something warm, nourishing, and feels a little fancy, on a  boring Wednesday evening.

I also love how this kind of cooking honors the rhythm of the seasons. Freezing our tomatoes at peak ripeness lets us hold onto summer flavor all winter long. Frozen produce is often more nutrient-dense than out-of-season “fresh” because it’s preserved right after harvest, locking in vitamins and antioxidants. Tomatoes in particular are rich in lycopene, a powerful antioxidant linked to heart health and reduced inflammation, and cooking them actually makes that lycopene more bioavailable.

And the eggs, our farm eggs, are doing real work here too. They’re a complete protein, packed with choline for brain health, healthy fats, and fat-soluble vitamins like A, D, and E. When your meals start with ingredients like this, you’re feeding your body something it can actually use.

Alright, alright. I know Shakshuk-up and give us the recipe!

Serves 2-4 (depending on how much bread you have)

You’ll need:

• 2-3 tablespoons olive oil

• 1 onion, thinly sliced

• 3-4 cloves garlic, minced

• 1-2 cups peppers, thinly sliced (any kind you have - lunchbox, bell, or even jarred)

• 1 quart farm tomato purée

• Chili flakes (to taste)

• Salt and black pepper (to taste)

• 4-6 farm eggs

• Fresh herbs (parsley, cilantro, dill) or any dried herbs you love (and maybe saved from winter!)

• Bread, for dipping (did I even have to say that?!)

How to make it:

1.  Warm the olive oil in a wide skillet over medium heat. Add the onions and cook until soft and lightly golden, about 5 minutes. Stir in the garlic and peppers and cook another 1-2 minutes until fragrant.

2. Pour in the tomato purée. Add chili flakes, salt, and pepper. Let it simmer gently for about 10 minutes until slightly thickened and deeply flavorful. Season to taste here.

3. Use a spoon to make small wells in the sauce and crack the eggs directly into them. Cover the pan and cook until the whites are set but the yolks are still a little jammy (btw my 10 month old goes crazy for eggs this way), about 5-7 minutes.

4. Scatter herbs over the top (fresh or dried, both work). Drizzle with a touch more olive oil if you’re feelin’ it.

5. Bring the whole pan to the table with lots of bread for dipping.

RFT Swaps (Random Fridge Trash - use what you’ve got)

No two shakshukas should look the same. Here are some easy swaps using whatever’s hiding in your fridge, freezer, or pantry:

• Half an onion plus that random shallot sprouting a stem 

• Leeks, scallions, or even a little leftover roasted onion

• That last clove of garlic combined with or a spoonful of jarred garlic

• Sad bell peppers, lunchbox peppers, or roasted red peppers from a jar

• A few spoonfuls of leftover ratatouille (happened to have some!), roasted veg, or sautéed greens

• Frozen spinach, kale, or chard 

• Cherry tomatoes that are past their prime, cook them down

Tomato Swaps (for the base)

• Frozen tomato purée or sauce

• Cherry tomatoes that are past their prime, cook them down

• Canned crushed, diced, or whole tomatoes (hand-crushed)

• Leftover marinara, Sunday sauce, or even a splash of tomato soup (that’s available in the market too!)

• A spoonful of tomato paste and water when you’re really scraping

Spice It Up, Baby

• Chili flakes, smoked paprika, cumin, coriander, or curry powder

• A little harissa (I’m gonna use that incredible HLTHPUNK harissa paste I was crushin’ on a few weeks ago, salsa, or chili crisp living somewhere in the fridge door)

• Parmesan or even miso!

• Feta, goat cheese, or whatever random cheese needs using

• A dollop of yogurt (no exaggeration, I put this on everything), labneh, or sour cream

• Fresh herbs! Rr dried ones when that’s all you’ve got

• Sourdough, toast, pita, tortillas, naan

• Leftover roasted potatoes or rice

• That heel of bread you were about to toss! Never throw out sourdough!

If you’re out of eggs or don’t eat eggs...

• Chickpeas or white beans for protein

• Leftover roasted chicken, sausage, or meatballs

Like the idea of that one-stop-shop? Here is your grocery list (I put an F next to all items we have at the farm)

• Eggs (F)

• Tomatoes (F)

• Garlic (F)

• Spices (F)

• Fresh garlic (F)

• Goat cheese (F)

• Sourdough (F)

• Wild Blueberry