From the Fyr (12.4.2025)

Jessica Kelleher
3 days ago
6 min read

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 spark joy, kind of like cleaning out the pantry. Speaking of, we’ve got plenty of pantry items that spark joy. Stroll on over and check out what we’ve got (excellent gift ideas!)

And since this season is all about giving, this month’s weekly blog will be sprinkling in fun, thoughtful gift ideas to help you cross off your list with ease.

Winter can absolutely be a time of transformation and renewal… if you play your cards right and season it well.

Plenty of gift options here in the market!!

Dishin’ On the Cafe: One great way to keep some extra light in your life is by spending time with ones you love. Call a friend and meet for a hot cortado or herbal chai, while you sit outside with that fresh air (excellent for the immune system this time of year - sunlight and fresh air), with a gorgeous view of the farm and all of its beauty. While you’re at it, you can always share lunch! This week we’ve got a fyr menu and I can’t decide (as per usual) which one is my favorite. That sweet and salty ricotta toast is back with bacon and our own homemade apple chutney (made from wickham’s apples!), along with our usual egg sammie. This week with pork shanks, mushrooms, peppers, onions, cheddar, potatoes, and garlic scape mayo. Got Beef? We do. Served on a quesadilla with squash or a good ole’ roast beef sandwich with mayo and cheddar (Chef Dan’s pick of the week by the way!). But if I’ve got to choose, I’m going with one of our OG F&S offerings - with pork, havarti, sauteed greens, pepper jam, atop our freshly made sourdough schiacciata. As always, our meats and eggs are all from the animals here at the farm, including any fresh produce grown here as well!

Need a gift for someone? Why not support a small, local biz and fill their bellies and their hearts with a gift card to the farm. These can be used at the cafe, market, or the butcher and we’ve got a little something for everyone.

Made with Love in the Market : I feel like sandwiches have gotten a bad rep these days. Most store-bought breads are packed with unnecessary additives and low quality grains, not to mention deli-meats aren’t on the top of the list of healthy picks. Mayo is made with seed oils and who knows what else, it’s even hard to find pickles made without food dyes! So frustrating. Until now. Grab some sourdough (made with all organic NYS Farmer Ground Flour), housemade mayo (no seed oils and we use organic eggs from the farm), our own fresh ham or roast beef (available at the butcher and from animals raised here on the farm), and our housemade pickles (organic cucumbers and homemade brine). Such a quick and easy meal at home or to make on-the-go. And remember that half a sandwich and cup of soup option? Why not treat yourself at home to both! We’ve got a wide assortment of frozen and fresh soups this week (chicken and orzo, beef and farro, squash, beef chili, and more!) . I mentioned a few weeks ago about grabbing some soups to hold onto for lazy, cold winter evenings or weekends where you just want hot food, a blanket, and a good movie. Another idea if you’re the main chef in your house - grab frozen meals for family members when you are unable to cook. Great way to save money on take out and much better health-wise (one dish is meant for two and averages about $20, you can’t even get a side of fries for that much these days!).

Another food that’s hard to find in the store without a bunch of unappetizing ingredients is breadcrumbs. Honestly, it’s next to impossible to find high quality and great tasting breadcrumbs without preservatives. Here in the kitchen we use our own sourdough to make the most delicious, fresh breadcrumbs with no unnecessary junk added in. Just flavor and nutrition. It’s all about eating real food, and that’s the only thing we offer here at the farm, well that and a whole lot of love.

Crew’s Fyr Pick of the Week: This week Chef Ethan is jonesin’ for our Lamb Tagine! He describes it as “Chunks of lamb slow-braised with chickpeas, apricots, and dates in a fragrant Moroccan-spiced sauce with cumin, coriander, allspice, cinnamon, nutmeg, cloves, saffron, turmeric, and a touch of preserved lemon and harissa. Finished with pomegranate molasses, fresh cilantro, and parsley. Exotic, aromatic, and packed with spice like you’re stepping into the Casablanca spice bazaar.”

In the café: served over white rice in a bowl and topped with toasted almonds. We are also offering it in the market: available as a 16-oz pint or meal portion over rice. A perfect meal for two for a cold, winter, busy weeknight.

Market Gift Grabs: Our market truly has something for everyone on your list. From freshly made bread, granola, and cookies to cozy hot cocoa kits and small-batch goods from other incredible hand-picked small businesses, it’s a one-stop shop for thoughtful, delicious gifting. You’ll also find beautiful pottery, handcrafted cutting boards, flower arrangements, and plenty more to explore. Create a custom pantry-themed gift basket as a perfect hostess present, or treat the foodie in your family to one of the unique new products we’re excited to offer this season.

Here’s what I’ve got on my list for gifts so far this season:

Local teachers - gift card for coffee and a sandwich. The farm is just up the street from the Cutchogue East school and they can easily sneak away for a quick breath of fresh air and a delicious meal or hot drink. I’d throw it in a gift bag with the hot cocoa mix kit and a cute mug.

Cookie Party? I don’t know about you, but while I love a cookie exchange party I barely have enough time to eat the ones I have, let alone bake them! I’m working smarter, not harder this year and grabbing some of NoFo Baker’s ready-to-bake brown butter chocolate chip cookies. Hands down, the best cookie I’ve ever eaten.

Christmas Eve Hostess Gift - I always show up with fresh bread, but I’m also bringing a new bread and bagel knife and a jar of the Catskill Spring Blossom honey to drizzle on top.

Coffee-loving Cousin Gift - we’ve got incredible fresh coffee and a few different options like Aldo’s and No. Six Depot in the Berkshires. We even have decaf! A bag of coffee and one of our handmade mugs.

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

EASY PEA-SY CHEESY BUTTERNUT (SOUP) PASTA

INGREDIENTS:

1 quart butternut squash soup
1 package pasta of your choice
1 package ricotta or goat cheese
1 cup frozen peas
1 onion
Balsamic vinegar
EVOO or Farm Butter

INSTRUCTIONS:

Defrost or warm a quart of butternut squash soup in a large pot until hot and gently simmering.
Boil your pasta of choice until al dente (it will continue cooking once mixed with the hot soup).
In a skillet, sauté sliced onions in a little oil or butter until soft and golden. Add a splash of balsamic vinegar and cook until the onions are deeply caramelized and glossy.
Add the cooked pasta to the pot of hot butternut soup. Stir in the caramelized onions.
Stir in the cup of frozen peas. Add dollops of ricotta or goat cheese throughout the pot.
Finish with fresh thyme and sage. Taste and adjust seasoning before serving.

Optional Protein Boosts

Red Lentil Upgrade: For more plant-based protein and a thicker, creamier consistency, add cooked red lentils to the soup and blend until smooth before combining with the pasta.
Sausage Option: Cook your favorite sausage from our butcher, crumble it, and stir it into the finished dish.
Ground Lamb Meatballs: Form small meatballs using ground lamb from the butcher, cook until browned and cooked through, and serve them on top or mixed in.