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From the Fyr (12.11.2025)

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 flour from local mills, the bread actually tastes better with a deeper color and flavor from the natural carotenoids that aren’t bleached out or oxidized.  The mill we source from produces flour with more nutrients, no chemicals, and you get to support local farmers by consuming. 

  • Many gluten-intolerant foodies can enjoy our bread without any ill-effects! Sourdough involves a longer fermentation process that helps to break down the gluten. In addition, many people are sensitive to the chemicals in the flour, and because we use clean flours and organic starter, you don’t get any of those exposures you would in breads made with conventional flours (or the starter!).

  • All of the meats and eggs we use are from animals raised here on the farm.  Carol and Tom are committed to only the best regenerative agricultural practices when it comes to the land and animals. They’ve spent years nourishing the soil. Remember, you are what you eat! Healthier soil equals healthier animals equals healthier meat. Regenerative farms rebuild soil through rotational grazing, diverse pastures, no use of synthetic chemicals or fertilizers, and use compost! The animals that eat this healthier forage have meats with better omega-3 to omega-6 ratios, higher CLA (beneficial fatty acid), more micronutrients, cleaner, richer fat, and a better flavor!

  • We source and utilize as much produce as we can from 8 Hands. Any additional veg or fruit, we always try to source from other local, organic farmers. We are committed to offering the best ingredients we can.

  • All of our mayos, sauces, aiolis, spreads, etc. are housemade and we don’t use any seed oils.  We even make our mayo with eggs straight from chickens raised here at 8 Hands Farm.

  • We have a killer coffee bar with incredible organic coffee from No. Six Depot (the owner personally visits the farms to ensure they are truly using organic and regenerative farming practices for the beans), herbal teas, and more. We only use organic A2 milks and offer vegan options as well with no emulsifiers or added oils (3 or 4 ingredients only!) Believe it or not your favorite latte can make you feel like trash too just from the milk they use.

  • It’s not just about eating. It’s about community. We offer communal seating indoor, and out. If you’re local, you can be sure to find a lunch buddy anytime you drop in. We love seeing familiar faces of friends, family, and other loved ones on a regular basis. As Chef Jon says, “teamwork makes the dream work!”. We wouldn’t be here if it wasn’t for our incredible community. So come on down, grab a bite, and say hi!! We love seeing you!

Made with Love in the Market : I am stoked about this week’s fresh market menu! Meatball parm in the house! Such a great take-out night option without the post-take-out-night-feel-like-trash vibe. The meatballs are made from beef and pork (from cows and pigs raised right outside the market!) sauce made from tomatoes in the field. Chef Ethan describes this sauce as “ a rich savory tomato sauce with balanced sweetness to complement our farm grown, housemade meatballs.”.  This happens to be one of my kids favorite meals (second only to the Shepherd’s Pie, of course!).  For them, we serve it right on the sourdough for homemade parm subs. For me, I serve it over roasted spaghetti squash. No time? No Energy? This is a heat, eat, and toss the container situation. No need for dirtying up any dishes!


Not in the mood for parm? We’ve got you covered. In the fridge we’ve also got our incredible pork enchiladas, but the freeze is packed with something for everyone. Check out the lineup here!


Veggie Lovers: I know I talk a lot about meat here, but never fear! Here at the market we can meat you wherever you are with your diet. Try our curried carrot soup, made with coconut milk, hummus, or our ricotta toast (no-dairy, just say the word!)

Crew’s Fyr Pick of the Week:  Chef Devin is all about the Matzo Ball Soup this week! “A big, cozy bowl of comfort. Fluffy, tender matzoh balls, floating in our golden chicken broth simmered low and slow with onions, carrots, celery, garlic, and fresh dill. Every spoonful tastes like home; fragrant, restorative, and deeply nourishing. The broth has that perfect shimmer, the matzoh balls are pillowy and fragrant, and the whole bowl feels like a hug you can eat. Perfect on cold nights, for soothing the sniffles, or anytime you crave something simple, slow-cooked, and made with love.”

Market Grabs: This week I highly suggest you try the new Indian Curry and Harissa Chili pastes from HLTHPUNK. Their tagline is “Eat what you believe”, and you know that’s what we believe in here at F&S. Their products are 100% plant-based so you can get your vegan on! They use only certified organic plants, are made in Italy, and healthy as healthy gets! They are chefs who care about what they eat and serve and that’s evident from the branding to the products they sell (and what they sell them in!). Such an easy way to add some flare to any basic weekly staples. And if you thought your kids wouldn’t like curry, I challenge you to try it with them (kid-tested, mother-approved recipe below!). 


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


COCONUT CURRY CHICKEN THIGHS


INGREDIENTS:

  • 1.5 -2 lbs chicken thighs (bone-in or boneless, I chose bone-in skin on!)

  • 1-2 (or more if you want more kick!) T HLTHPUNK Indian Curry Paste 

  • ½ cup Coconut Milk (I used Native Forest SIMPLE purchased at Fit Foods, but you can use plain yogurt)

  • 1-2 tsp EVOO

  • 1-2 tsp lemon juice (optional)

  • Pinch of salt

  • 1 tsp maple syrup or honey to mellow it out

  • Cilantro (optional garnish)


INSTRUCTIONS:

  1.  In a bowl, mix: coconut milk, curry paste, EVOO, lemon juice, honey (taste the marinade before adding chicken and adjust flavors to your preference)

  2. In a bag or bowl toss chicken in the marinade and let sit for at least 30  minutes or up to 8 hours.

  3. Pre-heat oven to 425 degrees and pour chicken and marinade into a roasting pan. Roast for 20-25 minutes. The marinade will reduce and thicken into a nice saucy coating.

  4. Remove and serve with whatever sides you wish! (I served with halved, roasted sweet potatoes)


Side Options 


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

  • (F) Chicken thighs

  • (F) Lemon

  • (F) EVOO

  • (F) HLTHPUNK Indian Curry Paste

  • (F) Jasmine Rice

  • (F) Honey

  • (F) Cilantro

  • Organic Coconut Milk or (F) plain yogurt


 
 
 
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