From the Fyr 1.29.2026

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 your day. Cold outside, warm food inside. Let’s do this.

As always, BDE starts at the source. Farm eggs, thoughtfully raised meats, and as much produce as we can pull straight from the fields at 8 Hands Farm in Cutchogue, NY. The very farm we operate out of and get to cook from every single day. All of our sauces, mayos, and dressings are made from scratch using farm eggs, no seed oils, and carefully chosen flavors that actually belong on the plate. Behind every meal is a whole lot of early mornings, long days, dirty hands, and people who care deeply about growing and raising food the right way. No shortcuts. No weird ingredients. Just really good, real food.

Egg Sandwich Farm eggs layered with that beef hash you already know and love, plus a generous hit of our housemade thousand island for that rich, nostalgic bite. Built on our OG housemade sourdough schiacciata. Breakfast-for-lunch energy that truly understands the assignment.

Meatball Sandwich Tender meatballs, melty mozzarella, bright arrabbiata sauce, and fresh basil all piled onto warm bread. Saucy, cozy, and very much the kind of sandwich that requires at least three napkins. But worth every single messy bite.

Tomato Soup & Grilled Cheese Creamy tomato soup, crispy golden grilled cheddar, finished with bacon scraps because we care and because bacon continues to be the answer to all of today’s problems. Peak cold-weather comfort.

Pulled Pork Sandwich Slow, savory pulled pork topped with crisp cabbage slaw and pickles for that perfect sweet-salty-crunchy balance. Messy in the best way and deeply satisfying.

Tacos Seasoned beef, crisp cabbage slaw, cotija. A little messy, fully worth it, and the perfect lunch for when you just don’t want a sammie.

Honey Ham Sandwich Housemade sweet honey ham, sharp cheddar, dill pickles, and dijonnaise bringing just the right tang. Nostalgic, bold, and quietly one of those sandwiches you keep thinking about after you leave.

However your week’s going, there’s good food waiting for you here. Swing on by, warm up with a hot drink (or bone broth), chat with a friend. Fill your cup (actually, we will) and your belly.

Made with Love in the Market: Some very real, very comforting take-home BDE happening in the market this week. These are the kinds of meals we lean on when feeding a family, stretching ingredients, and still wanting dinner to feel nourishing and satisfying,  not like a compromise. Everything is made in-house by our crew using farm meats, thoughtfully sourced ingredients, and flavors that are meant to work hard for you. Heat, serve, build it out, and make it your own.

Shepherd’s Pie Classic comfort done the right way. Savory farm beef and vegetables tucked under a blanket of creamy mashed potatoes because everything needs to be under a blanket right now. This one is a full meal on its own, but add a simple green salad or some roasted carrots on the side and you’ve got dinner that feeds everyone without a second thought.

Tom Kha Gai with Chicken Meatballs & Rice A little cozy, a little bright, and low-key one of my favorite soups ever. Coconut milk, ginger, lime, warm spices, and lots of lemongrass with tender chicken meatballs, rice, and mushrooms make this deeply comforting but still light on its feet. Great for digestion, immune support, and anyone craving something soothing but not heavy. Finish with that incredible HCO chili crisp, fresh herbs, and a fresh squeeze of lime if you’re really feeling fancy.

Tomato Soup Sometimes simple really is best. Smooth, comforting tomato soup that pairs beautifully with grilled cheese, toast, or a little swirl of yogurt. An easy win for kids, adults, and anyone needing a low-effort, high-reward dinner moment.

Split Pea Soup (available Fri, Sat, Sun) Old-school in the best possible way. Hearty, protein-rich, fiber-packed, and deeply satisfying. This one is wonderful for digestion, blood sugar balance, and those nights when you want something that truly sticks with you. Grab some sourdough and call it a very good meal.

Chicken Enchiladas Warm, saucy, and unapologetically comforting. Tender chicken, rich sauce, melty cheese.  The kind of dinner that disappears fast and if you’re lucky and it doesn’t it reheats beautifully the next day. Add a simple cabbage slaw or some beans on the side and you’ve stretched this into multiple meals without trying too hard.

Chicken, Orzo, Lemon & Dill Soup This one is doing serious winter work for us. Brothy, bright, and deeply nourishing with tender chicken, easy-to-digest orzo, fresh herbs, lemon, and vegetables. Great for immune support with all it’s vitamin C and warm broth, hydration, and anyone fighting off winter bugs or just needing a reset bowl. Light, but incredibly satisfying.

Market Grabs: This week I want to talk about einkorn farro from Maine Grains , a grain I keep reaching for when I want something hearty and nourishing and when I’m trying to add some variety. It’s one of those pantry staples that you often forget you have, but once you start cooking with it, you realize how much work it’s quietly doing. The best part is - this particular farro is top notch for more than one reason!

Einkorn is one of the oldest cultivated grains in the world.  An ancient wheat that’s remained largely unchanged for thousands of years. Compared to modern wheat, it has a simpler gluten structure, more protein, and higher levels of minerals like iron, zinc, and magnesium.

A lot of people find it easier to digest, and it has this naturally rich, nutty flavor that feels grounding and cozy without being heavy. If you haven’t already tried our Einkorn sourdough (pullman-style!), then you’re missing out! 

Maine Grains mills their einkorn fresh, in small batches using a traditional stone-milling process, which makes a huge difference. You can taste it. The grain holds its shape beautifully when cooked, with a chewy, almost creamy texture that works just as well warm as it does cold. It's a smaller grain than the farro I usually cook with and actually is reminiscent of steel cut oats. Nonetheless, it's flavor totally blew me away. And their process is definitely one to brag about. It’s the kind of ingredient that makes simple food feel really special.

In partnership with 8 Hands, we are all about the bigger picture here and these are the kinds of products we are proud to put on our shelves that support this dream. Grains grown and milled close to home, supporting regional agriculture, and bringing something truly nourishing into our kitchens. There’s something really powerful about cooking with foods that have a clear sense of place, especially in the middle of winter.

We are also proud to offer their black, red kidney, and pinto beans.  We are deep in our enchilada era in my house so, check in next week for my review on their black beans

How I’m Using It This Week (and What to Pair It With)

• Cooked simply in salted water or stock and tossed with olive oil, lemon, and herbs

• Warmed up with roasted vegetables and a soft egg for an easy dinner

• Folded into soups to add body and staying power

• Turned into a grain salad that holds up beautifully for lunches all week

And if you’re grabbing dinner from the market this week, it pairs especially well with:

• Shepherd’s Pie: serve a scoop of farro on the side or mix leftovers into the filling for extra texture

• Chicken, Orzo, Lemon & Dill Soup: add a spoonful to make it even more filling

• Split Pea Soup: grains plus legumes equals a deeply satisfying, budget-friendly protein combo

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

Marinated Chicken Thighs with Einkorn Farro, Feta,  Roasted Squash & Greens

This week’s Kitchen Spark is all about leaning into pantry staples  and storage veg and letting those really good, but often understated ingredients do the heavy lifting. I grabbed the einkorn farro this week to add a little variety to our usual rice or quinoa kitchen. Pair it with juicy marinated chicken thighs (we are doing a ton of chicken because of Zack’s Alpha Gal situation, but honestly any cut of your favorite meat would land perfectly with this dish), sweet roasted squash, and whatever greens you’ve got on hand, and suddenly dinner feels thought-through without being complicated.

This is exactly how I like to cook right now: simple techniques, flexible ingredients, and a meal that works just as well the next day (if there are leftovers). It’s cozy, satisfying, and built almost entirely from things you can grab at the farm or already have in your kitchen.

Serves 4–6

You’ll need:

• Boneless, skinless chicken thighs (or any ol’ cut will do!)

• Einkorn farro

•  Acorn squash (or any winter squash you have)

•  EVOO

• Garlic (as much as you like)

• Salt and pepper

• A little coconut sugar or maple syrup (or honey or whatever sweetener you prefer)

•  Optional spices: paprika, cumin, cinnamon, chili flakes, cayenne

• Chicken stock or bone broth

• Spinach or kale (or both!)

•  Yogurt (because well, yogurt on everything these days)

• Vinegar for brightness (apple cider or shrub vinegar works beautifully)

• Optional but totally do-it finish: chili crisp

• Feta

• Optional fresh mint

• Optional goji berries

How I did it:

1. Preheat oven to 425℉

2. Toss chicken thighs with EVOO, garlic, salt, pepper, and any spices you’re feeling (paprika and cumin is a great combo). If you’ve got time, let them marinate for 15 minutes or up to overnight, but even a quick toss can go a long way.

3. Cook the einkorn farro in salted water or chicken stock (1 package to 2 cups water, I also added a little ACV here) until tender but still chewy, about 30–40 minutes. I threw in a handful of goji berries. (Did you know they are an adaptogen?!) Drain if needed and finish with a little EVOO and salt.

4. Toss squash with EVOO, cinnamon, sugar, paprika, (and whatever else you want) salt, and pepper. Roast until caramelized and tender, about 25–30 minutes, flipping once.

5. Sear the chicken in a hot skillet with olive oil until deeply golden on both sides and cooked through, about 5–7 minutes per side. Let rest, then slice.

6. For the greens: Spinach can be tossed straight into the warm farro to gently wilt. Kale can be quickly sautéed or massaged with EVOO and salt.

7. Build bowls with farro, squash, chicken,and greens. Finish with feta, dollops of yogurt, a splash of vinegar, and a drizzle of chili crisp if you’re into it (you should be).

If you’re feeding picky kids, this is also a great one to separate components: lentils and rice, chicken and squash on the side, yogurt for dipping. Same meal, different vibes.

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):

• Chicken thighs (F) 

• Einkorn farro (F)

• Garlic (F)

• EVOO (F)

• Chicken stock / bone broth (F)

• Winter squash

• Yogurt (F)

• Vinegar for brightness (F)

• Chili crisp

• Feta (F)

• Spices galore (F)

RFT (Random Fridge Trash) Swaps:

• Any winter squash (butternut, delicata, sweet potato, carrots)

• Spinach, kale, chard, or beet greens

• Fresh or dried herbs

• Any grain you love (rice, barley, wheat berries)

• Any spicy oil or sauce hanging out in your fridge door

Stretch This Meal (Because Feeding People Is Real Life)

• With a hearty grain, vegetables, and a little protein, this meal is already built to stretch, which is kind of the whole point.

• Night One: Serve warm bowls with yogurt, vinegar, and bread. Everyone’s happy.

• Night Two: Chop leftover chicken and toss everything together like a warm grain salad or maybe it's got a little farro fried rice feel? Add a splash of stock if it feels dry.

• Lunch the Next Day: Eat cold or warm with extra greens and a fried egg on top.

• Stretch It Further: Add more greens (because we need more leafy greens always!), they wilt down and bulk it up fast without changing the vibe.

If you’re feeding picky kids, this is also a great one to separate components: lentils and rice, chicken and squash on the side, yogurt for dipping. Same meal, different vibes.

Budget Breakdown (How This Actually Saves You Money)

This recipe looks impressive, but it’s quietly very economical.

• Grains are an extremely healthy source of fiber, plant protein, and nourishing carbohydrates. And they’re inexpensive. Add a little bone broth and now you’ve upped the protein and fat making it a full meal for a picky eater.

• Winter squash is one of the best budget vegetables this time of year: long-lasting, nutrient-dense, and flexible.

• Chicken thighs (or mixed cuts) give you more flavor for less money than breasts.

• Stock, vinegar, spices, and yogurt add depth without needing more meat, plus they're usually already in the fridge or pantry.

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