From the Fyr 2.26.2026

​​From the Farm Table:

It’s STILL winter and I don’t know about you, but I’ve been feeling like a chicken all cooped up with all of this snow!  Want to get out? Our next Supper on the Farm is March 14th featuring Cottage Pie, Truffled Potato, Buttered Carrots & Peas, and Herby Dinner Rolls. It is cozy, classic, and exactly what late winter calls for. Get your tickets before they sell out!

Farm Forecast:

We are still firmly in our winter rhythm, but planning for spring is already underway. Seeds are being ordered. Beds are being mapped. The quiet work that sets up abundance later is happening now. For the moment, we lean into roots, storage crops, good grains, and broths that carry us through.

Market Muse: 

Speaking of broths, this week I’m seriously crushin’ on our bone broths. And not in a trendy, viral kind-of-way, but in a practical, real, deeply useful way.

Do I buy into all of the hype that bone both cures all disease and is the answer to all of your health problems? I won’t deny someone’s personal experience, but if nothing else bone broth is one of the simplest nutritional upgrades you can make in your kitchen this time of year.

Bone broth earns its place in the kitchen because it delivers nourishment in a form that is easy to absorb and easy to use. As bones and connective tissue simmer slowly, they release collagen, gelatin, and a range of amino acids including glycine, proline, and glutamine.

These compounds help support joint integrity, connective tissue, and the gut lining. Glycine in particular has been studied for its role in sleep quality, liver detoxification pathways, and overall nervous system support. Unlike eating a large portion of meat, broth provides these structural proteins without a heavy load of saturated fat, making it a lighter, more heart-conscious way to add depth and protein to a meal. It also contains naturally occurring minerals like potassium, magnesium, and small amounts of calcium and phosphorus that help replenish what we tend to burn through in the colder months. Warm liquids themselves stimulate digestion and circulation, which is one reason cultures around the world rely on broths in winter. Even something as simple as cooking rice or farro in broth instead of water increases the protein content slightly, improves satiety, and adds layered flavor without adding processed ingredients. It is a small shift with a meaningful return.

You can sip it warm with a pinch of salt and a squeeze of lemon as a steady, grounding afternoon reset. You can swap it for water when cooking rice, farro, or quinoa and instantly deepen the flavor while adding protein and structure. It makes an excellent cooking liquid for legumes too. Soak your dried beans overnight to improve digestibility and reduce phytic acid, then simmer them gently in broth until tender. The result is noticeably richer, more satisfying, and easier on the gut.

A splash of broth brings leftovers back to life, preventing roasted vegetables, grains, or proteins from drying out as they reheat. It forms the backbone of quick soups, deglazes a pan after searing meat, and adds depth to braised greens without needing extra fat. Stir a spoonful into scrambled eggs, fold it into mashed potatoes, add it to pan sauces, or use it to thin out hummus or savory yogurt sauces. You can even cook pasta in it for a subtle but meaningful boost.

A pot of rice made with broth is no longer just rice. It becomes a more nourishing base, something that holds you longer and tastes more complete. These are small upstream choices that change how a meal feels and how you feel after eating it.

Nothing Wasted: Working This Week’s Harvest

Italian Wedding Soup with Fregola

This one is already balanced, but it can absolutely go further.

• Add extra greens and a scoop of white beans to bulk it up into a heartier stew.

• Stir in a handful of spinach right before serving for more volume without much cost.

• Serve it over toasted sourdough rubbed with garlic and finish with Parmesan.

• Reduce leftovers slightly and spoon over rice or farro for a completely different texture.

Meatball Parm

So much potential here.

• Slice leftover meatballs and tuck them into sandwiches the next day.

• Chop and fold into pasta with extra tomato sauce.

• Serve over polenta or mashed potatoes for something new.

• Or dice them and add to scrambled eggs for a savory breakfast situation.

One tray easily becomes two meals if you pair it with grains or greens.

Chicken Enchiladas

Already built to stretch.

• Shred leftovers and turn them into quesadillas.

• Spoon filling over rice bowls with beans and cabbage slaw.

• Thin the sauce with a little broth and simmer into a quick enchilada soup.

• Add extra black beans or pinto beans to double the protein affordably.

Cauliflower Soup

Surprisingly, one of the most versatile things on the menu.

• Thin it with broth and use as a sauce over roasted chicken.

•  Stir in white beans for protein and texture.

•  Add curry paste and coconut milk to shift it entirely.

• Pour it over pasta with sautéed mushrooms and call it creamy sauce.

• Or (and this is my bet idea yet) serve it alongside grilled cheese and call it dinner.

Tomato Sauce

Never underestimate a good sauce.

• Use it as a pizza base.

• Stir into soups for depth.

• Add lentils and simmer into a plant-based ragù.

• Shakshuka moment with farm eggs.

• Thin with broth and turn into tomato soup.

Truffle Mac & Cheese

Comfort food that stretches beautifully.

• Add roasted broccoli or spinach to increase volume.

• Fold in shredded chicken or pulled pork.

• Bake with breadcrumbs on top for a second life.

• Spoon into ramekins and serve as a side instead of a main to feed more people.

• Or stir in a splash of broth when reheating so it stays creamy and doesn’t seize up.

The through line here is simple. Pair prepared foods with grains, legumes, greens, and broth. Add beans to stretch protein. Add rice or farro for volume. Add greens for freshness and nutrition.

You are not eating leftovers. You are evolving the meal.

Nothing wasted and everything valued.

Kitchen Spark: Lunar New Year Dumplings

Last week we celebrated Lunar New Year with and in honor of my adopted Chinese great nephew Noah (probably the coolest kid I’ve ever encountered!), who showed us how to make dumplings from scratch. It was loud, messy, food everywhere, and completely worth it.

We had a blast and I highly recommend a dumpling party for your next family gathering, or maybe just any old friday night.

It was surprisingly so easy! We made fried dumplings and wonton soup, and I can’t wait to get back into my own kitchen to make dumplings - Fyr & Salt style!!

You can grab organic dumpling wrappers from Whole Foods, or make your own if you are really feeling ambitious. We carry the best flour if you want to go that route.

For the filling (F = available at the farm):

•  8 oz Ground pork or beef from the butcher (F)

• 1 teaspoon fresh ginger (F)

• 1 teaspoon garlic, minced(F), to taste

•  2 green onions, finely chopped

• 1 Tablespoon Moromi Small Batch Soy sauce (F)

• A spoonful of bone broth to keep everything juicy (F)

For the Broth:

• 2 quarts Bone Broth (the ginger lemongrass is already seasoned perfectly) (F)

• 2 cloves garlic (F)

• 2 slices fresh ginger (F)

• 2 Tablespoons soy sauce (F)

• 2 green onions, finely chopped

• 1 Tablespoon Red Boat Fish Sauce (Low Fodmap!!) (F)

• Optional, grab our housemade kimchi and throw it in the broth for additional fermented food and the best flavor flave

Mix, fill, and seal. The trick is to use only about a teaspoon of filling per dumpling. Pan fry until golden on the bottom, then add a splash of bone broth and cover to steam until cooked through.

For wonton soup, simply bring bone broth and additional ingredients to a simmer, add the dumplings (Chef Max loves to pan fry them in the lard from the farm and then add to the soup to add the perfect bite), and finish with scallions and HCO chili crisp and a sprinkle of Furikake .

It is interactive. It is hands-on. It is food as connection - as we here in the kitchen strongly believe it should be.

And once again, broth carries the whole thing.