From the Fyr (12.18.2025)

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 why the most basic, OG sandwiches are often the best ones. Good bread. Well-seasoned meat. The right balance of fat, salt, and acidity. No fancy distractions. Just something you can hold with two hands, and actually enjoy.

Our roast beef sandwich checks all those boxes. Beef raised on the farm, cooked simply and sliced thin, piled onto our incredible sourdough bread,  finished just enough to bring everything together without overcomplicating it. It’s the kind of sandwich that reminds you why sandwiches became a thing in the first place.

That same theme runs through the rest of the menu. The BEC sandwich is the perfect combo and deeply satisfying.  Farm eggs, crispy farm bacon, good bread, done right. The porchetta sandwich is rich and indulgent in all of the best ways. The ham and cheese proves that a classic only needs quality ingredients to shine. Even the quesadilla keeps it simple and comforting, but with our usual farm twist of yummy, nourishing squash and our beef.

This menu isn’t about being hip and trendy (although it really is!). It’s about doing the basics exceptionally well, using ingredients that come from the same land you’re standing on. If you’ve been coming in weekly, order something familiar. If you haven’t tried the roast beef yet, take this as your sign.

Some things just don’t need to change. especially when they’re already really, really good.  But we only offer what we have available, so when the ingredients change, so will the menu. Come in and grab what you can before it’s too late!

Made with Love in the Market : The holidays are meant for gathering, not juggling a dozen dishes in your own kitchen. This season, let our fyr crew do the heavy lifting for you. From slow-braised meats to organic vegetables, every side and centerpiece (yes, we’ve got some incredible centerpieces for sale. Excellent hostess gift or perfect for your own family table!) The holiday treats we have available now are rooted in the same care and intention that defines the farm year-round.

At the heart of it all are the dishes that anchor a table. Our maple-glazed hams come from animals raised right here on the farm, cured and finished with the perfect balance of sweet and savory. There are rich, cozy options for colder days too like our baked pastas layered with long-simmered sauces, shepherd’s pie built on pasture-raised meat and vegetables, and au poivre with deep, peppery warmth that is perfect for winter gatherings. These are dishes that do more than just satisfy your taste buds. They nourish your whole family because they’re made with ingredients that actually carry flavor and nutrition.

Our vegetable sides deserve their own moment. Roasted farm vegetables are caramelized and hearty, packed with minerals and color, while squash arancini turn organic winter squash into golden, crisp bites that will be the first to disappear from the platter. Our own spinach dip gets an upgrade with fresh greens and thoughtful seasoning.  Oh, and did I mention that we made egg nog?! Yes, you heard that right. It’s the perfect balance of sweet and creamy with warming notes of nutmeg, juniper, cinnamon, and cardamom. The kind of drink that feels like a hug in a mug and instantly puts you in a celebratory mood.

To round it out, we offer flaky puff pastry bites made by hand, smoked fish salad rich in protein and omega-3s, and of course our naturally fermented sourdough breads available in multigrain, semolina, white, and even an einkorn Pullman. (Don’t forget we have gluten-free sourdough too!)  All made with organic grains that are easier to digest and full of life. These are the kinds of breads meant for tearing, sharing, and lingering with loved ones at the table. Don’t forget to grab some farm butter to pair with it!

Everything is made in-house, using our own animals, our own produce whenever possible.  We only source ingredients we would feed our own families. Whether you’re hosting a full holiday feast or contributing a dish that everyone asks about, you’ll be able to do so with food that’s deeply nourishing, beautifully made, and rooted in the land we love so much.

Stop in early, grab what you need, and let your holiday table reflect the best of what we offer here at Fyr & Salt, and 8 Hands Farm. During a time when we need it most. Always abundant, thoughtful, and made with oh-so-much love.

Crew’s Fyr Pick of the Week:  Chef Ethan’s pick of the week - “Tom Kha Gai Soup - a rich and nourishing, yet light and balanced broth made of chicken stock and coconut milk. With brightly flavored meatballs, roasted mushrooms and jasmine rice. Perfect to warm you up on the cold winter days. Pairs greatly with our housemade Sambal hot sauce!!

Market Grabs: If you’re feeling good about the food but suddenly realize there are still a few names left on your list (Why does this happen every year?!) Then this is your reminder that the market isn’t just about what’s for dinner (or lunch or breakfast - we serve it all!).

Tucked around the shelves are some of the best last-minute gifts! The kind that feel thoughtful without feeling forced. Hand-thrown ceramic pottery that actually gets used, sturdy bread knives made for real loaves, cast iron pot holders that live right on the stove, and small-batch pantry staples like curry pastes, honey, and other provisions you’d never grab at a big store.

These are the gifts for the people who are hard to shop for. You know, the host who says “don’t bring anything,” the neighbor who always helps out, the teacher, the babysitter, the friend who already has everything. They’re useful, beautiful, and meant to be enjoyed, not tossed away in some drawer.

Everything here comes from small makers who care deeply about their craft, just like we do with our food. It’s all rooted in quality, function, and intention. All things that last well beyond the holidays.

So if you need something meaningful, easy, and genuinely good, wander through the market next time you’re in. You might just cross a few names off your list and maybe pick up something you didn’t know you needed, too.

Kitchen Spark: Flu is here and it’s important that we nourish ourselves through it (or to prevent it!). There are countless ways to prevent or support during the flu, that are extremely beneficial (think of it as your at-home flu shot). This soup is warming, anti-inflammatory, immune-supportive, gut-soothing, and mineral-rich. It hydrates, calms the nervous system, and helps your body do what it needs to do, rest and repair.

No More Flu Chicken Soup (2 ways)

#1: Ingredients For Broth

• 1 whole pasture-raised chicken or 2-3 lbs bone-in thighs, necks, and backs

• 10-12 cups water

• 2 tbsp apple cider vinegar (helps to draw minerals from the bones)

• 2 medium yellow onions, halved (leave skins on for color)

• 3 carrots, cut into large chunks

• 3 celery stalks, chopped

• 1 parsnip or small piece of celeriac root (optional but it’s a great option!)

• 1 whole head of garlic, halved twice

OPTIONAL Medicinal Roots & Spices

• 2–3 inch piece fresh ginger, sliced (warming, antiviral)

• 1–2 inch piece fresh turmeric, sliced (or 1½ tsp dried)

• 1 cinnamon stick (circulation, warmth)

• 1 tsp coriander seeds

• ½ tsp fennel seeds (digestive support)

• ¼ tsp black peppercorns (activates turmeric)

• 1 bay leaf

Herbs (choose based on what you have)

• Fresh thyme (antimicrobial, respiratory)

• A few sprigs fresh rosemary (circulatory, grounding)

• 1 Tbsp dried astragalus root slices (I really only recommend this to prevent, not during illness)

• Optional: 1 small strip kombu or wakame (for minerals, remove after simmering)

• Sea salt, to taste

• Fresh lemon juice or apple cider vinegar (respiratory, expectorant, vitamin C)

• Chopped parsley and/or dill

• Optional: drizzle of olive oil or schmaltz!

Instructions:

1. Place chicken in a large pot. Cover with cold water and add apple cider vinegar. Let sit 20-30 minutes before turning on heat. This helps extract minerals.

2. Option 2 - skip option 1 and use our F & S bone broth!

3. Add medicinal herbs, if using.(onions, carrots, celery, parsnip, garlic, ginger, turmeric, spices, bay leaf, herbs, and kombu)

4. Bring just to a gentle boil, then immediately reduce to a low simmer. Skim any foam. Simmer uncovered for 1½-2½ hours, until the chicken is very tender and the broth tastes rich and delicious. 

5. Carefully remove the chicken. Discard skin and bones; shred the meat and return it to the pot

6. Add sea salt to taste. Finish with a squeeze of lemon or splash of vinegar. (Vitamin C and flavor Pop!!)

Optional Immune Support Add-Ins

For congestion: add a pinch of cayenne or chili flakes

For sore throat: stir in 1 tsp raw honey per bowl when the broth is just warm, not piping hot (to preserve honey’s healing benefits)

For digestion: add a spoonful of white miso or chickpea miso (also when warm)

For extra grounding: add cooked rice, millet, or rice ramen noodles