From the Fyr 4.2.2026

FARM FORECAST

April 18th Supper on the Farm is coming in hot and it’s a good one. We’re talking baked cavatelli, meatballs, red sauce, arugula Caesar, olives, and sourdough, basically the kind of dinner that feels like it’s been cooking all day and is meant to be shared around a full table. If you were even thinking about coming, this is your sign to grab tickets now and make a night of it. Can’t make it? We’ve got one more on May 9th. Meal TBA, but you know it’s gonna be fyr!

But honestly, if you haven’t made it to one of our farm suppers yet, you’re missing out.

I work every single one of these dinners, and I still find myself looking around the room thinking… this is really special. The people who come are always blown away, and it makes sense. It’s everything you want from going out to eat, without any of the usual noise.

You show up with a bottle of whatever you feel like drinking, maybe try one of our new NA options, settle in with your people, and that’s it. No overthinking, no waiting around, no pressure. The food just starts coming out, hot from the wood-fired oven, ready to be enjoyed.

And there’s always more than enough. The kind of meal that somehow turns into lunch the next day, which honestly feels like a win in itself.

It’s easily one of the best meals on the North Fork, but more than that, you know exactly what you’re getting. Food that’s been grown, raised, and cooked with real care, right here. I’ve definitely become a bit of a food snob over time, but once you know where your food comes from, it’s hard to go back. This is that kind of experience.

And while we’re on the topic of things worth leaving the house for… Turkish eggs are back and better than ever because of a little something called HCO Chili Oil!! If you know, you know. If you don’t, it’s time.

Get yourself to the farm.

MADE WITH LOVE IN THE MARKET & CAFE

Next up, we’ve got a fire menu happening both in the cafe and in the market this week.

But really, what I’m most excited about is how easy we’re making Easter for you.

If you’re keeping things small this year, or just trying not to turn it into a full production and instead actually enjoy the people you’re sitting with, this is exactly what we’re here for. Less is more, right? Or at least, that’s what we’re all trying to practice.

We’re offering dinners for two with 8 ounces of our farm-raised leg of lamb, marinated and roasted, served with organic roasted potatoes and roasted peppers and onions with olives. It’s simple, beautiful, and exactly the kind of meal that feels special without requiring you to spend the entire day in the kitchen.

We’ll also have tzatziki available, and if you’ve been following along here, you already know how I feel about a good yogurt sauce. If you don’t feel like making your own, grab this and put it on everything this week. I mean it.

There’s also something really meaningful about lamb this time of year. Traditionally served for Easter and Passover, lamb represents renewal, new life, and the start of spring, which honestly feels very aligned with what’s happening on the farm right now. Beyond tradition, it’s also an incredibly nourishing meat. Rich in high-quality protein, iron, zinc, and B vitamins, it’s one of those foods that supports energy and overall vitality in a real way.

Back in the cafe, we’ve got a killer lamb salad with fregola, feta, almonds, and currants. It’s giving similar vibes to that turmeric rice we’ve been loving, warm spices, a little sweetness, great texture, but in a lighter, fresh-feeling format. I’ve been really leaning into these Mediterranean flavors lately and honestly can’t get enough. They’re bright, balanced, deeply satisfying, and just packed with nutrients without trying too hard.

And since we’re here, bringing this back because it deserves a moment…

Pickled eggs are one of those old-school foods that secretly check a lot of boxes when it comes to nourishment. You’ve got the base of a high-quality farm egg, which is already a complete protein with healthy fats and important nutrients like choline for brain health and fat-soluble vitamins that support everything from hormones to energy. Then you add the tangy brine, with herbs and spices, which can support digestion and help balance blood sugar when eaten with meals. That little bit of acidity also helps your body absorb nutrients more efficiently.

They’re satisfying, they keep well, and they’re one of the easiest ways to add real nourishment to a snack or meal without overthinking it. Add them to a sandwich or salad or just pop them as a snack right out of the jar.

Whether you’re picking things up for a family feast or need something to do with family that’s in town, you know where you need to be. Looking forward to seeing you all this weekend!

KITCHEN SPARK

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

This week’s spark comes from one of those recipes that has been everywhere lately, and for once,  it actually deserves the hype.

You’ve probably seen the sheet pan “kebab” beef situation floating around. But like most things on the internet, we’re taking the idea and bringing it back to real ingredients, better flavor, and something that actually works for feeding a family.

Because at the end of the day, that’s the goal.

Sheet Pan Kebab Beef (Fyr & Salt Version)

This is one of those meals that feels a little fun, a little hands-off, and ends up being way more delicious than it has any right to be.

How to Make It

Serves 4–6

You’ll need:

• Ground beef or a mix of beef and lamb (about 1.5–2 lbs) 

• 1 small onion, grated 

• 3–4 cloves garlic, minced 

• EVOO 

• Oregano 

• Cumin 

• Coriander 

• Paprika 

• Optional: a pinch of cinnamon 

• Salt and pepper

For serving (choose your own adventure):

• Pita or flatbread 

• Hummus (F) 

• Yogurt or yogurt sauce (F) 

• Cucumbers 

• Tomatoes 

• Pickled onions or pickled vegetables (F) 

• Fresh herbs (parsley, dill, cilantro) 

• Chili crisp (F)

How I did it:

1. Preheat oven to 425℉

2. In a bowl, mix the ground meat with grated onion, garlic, spices, salt, and pepper. The grated onion is key here, it keeps everything tender and adds a ton of flavor.

3. Press the mixture onto a sheet pan in a thin, even layer.

4. Roast until cooked through and getting those crispy, golden edges, about 20–25 minutes depending on thickness.

5. Remove from the oven and either slice into strips or break into craggy pieces. The crispy edges are where all the flavor lives.

Like the idea of that one-stop-shop?

Here is your grocery list (I put an F next to all items we have at the farm)

• Ground beef or beef/lamb mix (F) 

• Garlic (F)

 • Onion

• Extra virgin olive oil (F) 

• Oregano, cumin, coriander, paprika (F) 

• Salt and pepper (F) 

• Hummus (F) 

• Yogurt (F) 

• Pickled vegetables (F) 

• Fresh herbs

• Chili crisp (F) 

• Pita Chips

How we ate it

This is where it becomes whatever you need it to be.

You can go classic and pile it into warm pita with hummus, yogurt sauce, cucumbers, tomatoes, pickled onions, herbs, and a drizzle of olive oil.

Or turn it into a bowl with greens or grains, crispy chickpeas (highly recommend), and a big spoon of that herby yogurt situation.

Honestly, this is one of those meals where I just put everything out on the counter and let everyone build their own plate. It’s easier, and somehow everyone is happier.

Stretch It (Because Feeding People Is Real Life)

This one stretches really well without feeling like leftovers.

Night one, serve it as wraps or bowls and let everyone build their own.

The next day, it turns into something completely different. Toss it into scrambled eggs in the morning, fold it into a quesadilla, or add it to a quick grain or lentil salad.

One of my favorite ways to stretch it is by mixing the leftover meat with chickpeas or lentils. It bulks it up, adds fiber and plant-based protein, and makes it feel like a whole new dish without needing more meat.

You can even warm it up with a splash of broth and greens and turn it into a quick skillet situation.

It’s one of those recipes that keeps giving, which is exactly what we’re looking for this time of year.

Why This Works Right Now

This is very much that in-between season kind of meal.

It leans on pantry staples, uses what you’ve got, and still feels fresh and satisfying. It’s simple, flexible, and just interesting enough to pull you out of that end-of-winter cooking slump.

And most importantly, it feeds people well without making your life harder.