From the Fyr 3.26.2026

Farm Forecast

We are officially leaning into Easter and Passover energy over here… and also very much yelling “come on spring!” into the wind.

We’ve only got just two more Suppers on the Farm before we wrap up until fall, which feels a little bittersweet. These dinners have been such a cozy rhythm through the colder months, and there’s something really special about gathering in that space while the farm is still quiet and just beginning to wake back up.

Our next supper is April 18th: baked cavatelli, meatballs, red sauce, arugula Caesar, olives, and sourdough. It’s giving full comfort, full table,  big pass-the-bread energy. Get your tickets before they sell out.

And then one more on May 9th, the night before Mother’s Day. Menu is still to be announced, but if this is one of mom’s favorite places… just saying. Also, let’s be honest, the last thing most moms want to do that weekend is plan anything, let alone cook for everyone else. Come early, make it a family night, celebrate mom, grandma, your best friend.

Everyone woman is a mother to someone in some way. Celebrate the women in your life with us here at the farm!

After that, we shift into summer mode. We’ve got some really fun things in the works for the farm and for the foodies, so stay tuned. You’ll want to be in the loop for those.

Quick Cafe Note

I know I used to go deep on the cafe menu, but I’ve got too much to say elsewhere and honestly the food speaks for itself. If you know, you know.

That said, the liverwurst sandwich is really having it’s own moment. Its reputation is quietly spreading, and I feel like we need to address it.

Liverwurst is far from the worst. It’s actually one of the most nutrient-dense foods you can eat. Organ meats like liver are incredibly rich in iron, vitamin A, B vitamins, and essential nutrients that support energy, immune function, and overall vitality. It’s one of those old-school foods that got a bad reputation somewhere along the way but is now making a well-deserved comeback.

Trust me on this one. Wurst case scenario, you’ll love it.

Made with Love in the Market

We’ve got a really strong lineup this week, very much leaning into cozy, comforting, feed-your-family kind of meals.

German potato salad, warm and tangy with that classic vinegar bite. Tom Kha soup, bright, creamy, and one of those soups that just hits every time. Pulled pork, always a staple for a reason. Beef chili, rich, hearty, and perfect for stretching across multiple meals.

I’m stoked to say we’ve also got a beef burrito situation happening with black beans, rice, cilantro, and pepper jack that is basically begging to be your easiest and most delicious dinner of the week. Honestly, you can eat this one cold or hot - so car snack, lunch with a friend outside in the grass, or dinner if it makes it that far.

Duck confit with five spice noodles and turkey pot pie are also in the mix this week, both perfect for those nights when you want something that feels like you cooked all day but absolutely did not.

And of course, we’ve got our hummus and fresh sourdough pita chips, which I am fully relying on right now for after-school survival. I love putting together a little spread with hummus, veggies, maybe some fruit, and just leaving it out on the counter. It gets eaten immediately with zero complaints. If I asked if anyone wanted it, absolutely not. Parenting is, in fact, quite the psychological mind game.

Holiday Helpers

Keep in mind next week, If you’re hosting for Easter or Passover, we’ve got some beautiful additions to make things easier.

We’ll have a lamb and potato dish available, more details coming soon, matzo ball soup, egg salad made with our farm eggs, and maybe pickled eggs, which double as a snack, garnish, or a really strong addition to your holiday table.

Kitchen Spark

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

Lately, if I’m being honest, I’ve been a little bored in the kitchen. This is the time of year where we’re kind of in between seasons. We’ve cooked through the storage vegetables, we’ve done all the cozy things, and while I’m so grateful for them, I can feel myself ready for what’s next.

My cooking is so driven by what’s growing around me. When the farm is in full swing, ideas come easily. I walk outside, see what’s coming out of the ground, and the meals almost build themselves. That kind of cooking feels intuitive, creative, and honestly just more fun.

Right now, what’s local is what’s in my pantry.

Grains, legumes, spices, good oils, all the things that carry us through this stretch. It’s less about inspiration and more about rhythm. Feeding people well, keeping things nourishing, making it work.

Because if I have to buy one more bag of organic vegetables that look like they’ve been sitting somewhere in a dark box for weeks… I might quietly lose it. Slightly spoiled? Maybe. But once you’re used to truly fresh food, it’s hard to go back.

The good news is we’re close. You can feel the shift coming. The farm is coming back to life, the light is changing, I’ve seen a few pretty little things sprouting out of the ground, and soon enough we’ll be back in that place where meals start with what’s growing, not what’s left.

Until then, we lean on the pantry, we keep it simple, and we trust that the creativity comes right back the second those first spring vegetables hit the table.

Spiced Coconut Braised Chicken Thighs

I posted this last week over the curried rice we had in the market and everyone was begging for the recipe (don’t worry we are working on sharing that recipe too!)

Start by heating olive oil or ghee in a large pan. Add your alliums, onions, leeks, shallots, whatever you’ve got, and cook until softened but still with a little bite. Add garlic. Add ginger if you’ve got it.

Layer in your spices, cumin, paprika, turmeric, coriander, salt, and pepper, and let them toast for a minute or two. This step matters. Toasting the spices wakes them up and deepens the flavor in a way you just don’t get otherwise.

Add a cup of coconut milk, stir, then nestle in your chicken thighs. Bring to a gentle simmer, reduce to low, cover, and let it cook for about an hour until tender and deeply flavorful.

The Yogurt Situation

Lately I’ve been taking a half-used container of yogurt and turning it into a sauce that carries me through the week.

Olive oil, lemon zest and juice, salt, pepper, garlic, and tons of fresh herbs. Shake it up right in the container and suddenly you have something to spoon over everything.

We carry the Bellwether Farms organic sheep’s milk yogurt, which is a great option if you don’t tolerate cow dairy well. It’s often easier to digest and still gives you that creamy, tangy finish.

Crispy Roasted Chickpeas

This has been my go-to lately for adding crunch, protein, and just making everything feel a little more complete. Legumes are highly underrated and definitely under-consumed.

Packed with fiber, plant-based protein, and more, I’ve been trying to add legumes to every meal and this is one of my quick kitchen hacks to make once and just keep adding all week.

Pat dry your chickpeas (whether from a can or soaked and cooked at home). Toss with olive oil, salt, pepper, garlic powder, and paprika.

Roast at 450 until crispy, about 25–30 minutes.

How I’m Serving It

At this point, it’s kind of fair game.

You can serve the chicken over rice, but we’ve had a lot of rice in this house this week, so I’m switching it up.

I’ve been making big pearl couscous cooked in bone broth, then finishing it with olive oil and fresh herbs.

From there, it’s whatever you’ve got. After making it, I remembered the bag of frozen peas would've been an excellent addition.

Serve the chicken over the couscous, next to it, or pile everything into a bowl with a handful of mixed greens ( because that's pretty much all I've got in the house). Add the crispy chickpeas, a big spoon of that yogurt sauce, maybe some pickled vegetables if you have them.

Considering there isn’t much left in the fridge this time of year, this is one of those meals that still feels full, nourishing, and satisfying without needing much at all.

And that’s really the point right now.

Simple, pantry-driven, and just enough creativity to get us through until the farm starts giving us something new to play with.

One-Stop Shopping List! Since we know time is scarce, we get that one-stop-shopping is where it's at! So come, shop local, go home ready for dinner. 

• Chicken thighs or any cut you prefer (from the butcher, could be great with pork too)

• Coconut milk

• Spices (coriander, cumin, pepper, cinnamon, turmeric - all available in the market)

• Yogurt

• Legumes

• Rice

• Pickled Veg

• Microgreens (great to top this off or ladle it on a bed of greens)