From the Fyr 4.16.2026

Farm Forecast

Spring is doing its thing out here and it’s honestly hard not to feel it everywhere you look.

The baby lambs are arriving, wobbly and honestly when I visited them it changed the entire trajectory of my day. Observing new life on the farm is so magical!

The fields are starting to wake up, and the cherry trees are just beginning to bloom. There’s that shift in the air where everything feels a little lighter (and sneezier for some of us), a little softer, and like we’re finally turning a corner.

It’s still a mix, of course. Warm one day, cold the next. Very April, very on-brand North Fork Spring. But you can feel what’s coming. And Summer on the farm is what’s coming and this is gonna be our best year yet!

This Saturday’s Supper on the Farm is officially sold out (no surprise there), but you can still grab tickets for our final supper of the spring season in May, and it’s my favorite one we offer.

I took this shots right before I dove into last May's Mediterranean Farm Supper.

May 9th is the last supper before we break for the summer, and the menu is giving full Mediterranean spring energy. Wood-roasted lamb, crispy potatoes, tzatziki, cucumber salad, olives, feta, and sourdough pita. It’s exactly the kind of meal you want to be sitting down to as the season shifts. And with it falling right on Mother’s Day weekend, we’ll also have a special menu item in the cafe just for the moms in your life. Because if there’s ever a time to not cook and just be taken care of, it’s that day (or every day).

We’ll take it from there into summer mode, but for now, this is your last chance to get in on the farm supper magic before the season changes.

We were a table of four and went home with enough food for lunch the next day, and it was even better the next day!

Market Highlight

We’re in that funny in-between season right now where we’re leaning into the spirit of seasonal eating, even if the fields aren’t quite giving us everything just yet.

So what does that look like? Well, it looks delicious, of course!

It looks like eggs from the chickens, coming in strong right now and turning into things like egg salad that somehow always  ends up being a win. It’s just one of those foods that reminds you it doesn’t have to be complicated to be good. And remember, we make our own mayo with the farm eggs and no seed oils. Double win, if you ask me.

It looks like meat from the farm, raised the right way and showing up across the menu in ways that feel both comforting and a little fun. Pork fried rice that gives you that takeout vibe without the takeout hangover. Meatball parm that feels like Grandma just dropped it from her kitchen just for you.

It also looks like leaning into foods that support how we’re feeling this time of year. The Tom Kha Gai has been one of my go-tos lately. It’s warm, bright, a little spicy, and honestly feels like it clears everything out in the best way. Coconut milk, ginger, herbs… super helpful to support suffering sinuses as the flower blooms set in.

And then there’s the other side of things. Because we also believe food shouldn’t be about perfect health all the time. Sometimes it’s about the jalapeño bacon mac and cheese. And yes, the bacon is from the farm, obviously. It’s rich, a little indulgent, and exactly the kind of thing you want when you’re still shaking off winter. The balance is knowing you can enjoy something like that and still feel good about it because of the quality of what’s going into it.

And then, of course, one of my personal favorites lately is the Mediterranean moment we’re having in the kitchen. The lamb kofta with rice and chickpeas is one of those meals I keep running back for more. Warm spices, really balanced, filling without being heavy, and just packed with flavor. It’s the kind of dish that reminds you how good simple, well-sourced ingredients can be when they’re put together thoughtfully.

And that’s the thing about Fyr & Salt. Everything is packed so much thought and endless love. The crew cares about how it’s made, what it tastes like, and what your experience will be (if you sat in for any of our tasting sessions, you’d know).

This is what it looks like for us right now. Not forcing the season, not overcomplicating things, just using what we have, having a little fun with it, and making food that actually feels good to eat.

Kitchen Spark

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

This week we’re starting with one of our market staples and building it out into something that feeds more people, adds more nourishment, and honestly just makes dinner feel a little more exciting.

Loaded Fried Rice (The Upgrade)

We’ve got pork fried rice in the market this week, and it’s already a solid meal on its own. Farm pork, organic vegetables, that cozy takeout vibe without the takeout hangover.

But at home, this is one of my favorite things to build on.

As I see most of our market meals as a blank canvas ready to be painted any which way your heart (or belly) desires. And we are still in that in-between time of year. Not quite living off the farm yet. Not quite done with pantry cooking. Let our market meals help bridge the gap. Start with something good, add what you have, and suddenly dinner turns into something nourishing, full, and a hell of a lot more exciting than it looked like when it was just written on our menu.

How to Make It

Serves 4–6

You’ll need: (*F = available at the farm)

• Prepared pork fried rice from the market (F)

• 1–2 eggs per person (F)

• 1 cup cooked lentils (F)

• Kimchi (F)

• Scallions or any alliums you have (F)

• Extra greens (we’ve got killer rabe and kale available at the butcher counter, or use whatever greens you have hanging around)

• Garlic (F)

• Soy sauce or tamari (F)

• Chili crisp (F)

• Sesame oil (optional)

• EVOO or any cooking fat we sell (F)

Optional add-ins depending on what you’ve got:

• Leftover chicken, pork, or beef (F)

• Tofu or tempeh

• Frozen peas or corn

• Pickled vegetables (F)

• Fresh herbs

How I did it:

1. Start by heating a large pan with a little oil or fat.

2. Add garlic and any extra vegetables you want to use. Let them cook down a bit so you’re layering flavor right from the start.

3. Add the fried rice and break it up, letting it heat through and get a little crispy in spots.

4. Stir in your cooked lentils. They blend right in, add fiber and plant-based protein, and make the whole dish more substantial without changing the flavor too much.

5. Push everything to one side and crack your eggs into the pan. Scramble, then fold them into the rice.

6. Add kimchi and let it warm through. This is where the whole thing wakes up. Acid, spice, fermentation, all doing their thing.

7. Finish with soy sauce, chili crisp, scallions, and a drizzle of sesame oil if you like.

Stretch It (Because Feeding People Is Real Life)

This is where this meal really shines. That one container of fried rice turns into dinner for a full family with just a few additions.

Night one, serve it as loaded fried rice bowls.

Next day, turn it into something new. Wrap it in a tortilla for a fried rice burrito situation, stuff it into lettuce cups, or reheat it with a splash of broth and crack another egg into it.

You can even keep stretching it by adding more lentils or vegetables as you go.

It’s one of those meals that evolves with you through the week, which is exactly what we need right now.