From the Fyr 4.23.26

Farm Forecast

Spring has officially arrived at the farm, and you can feel it in every way.The baby lambs are bouncing around, piglets are everywhere, baby bunnies, flowers are starting to bloom, and the whole property has that unmistakable energy of a new season beginning. This is the time of year when everything starts waking back up, and honestly, so do we. It's like coming out of hibernation.

Our last Supper on the Farm was such a reminder of why these nights have become so special. The energy in the room was incredible. No one wanted to leave. The second Chef John dropped the first cast iron pan on that table, the whole room filled with the most delicious aroma, my mouth was watering for hours! People raved about the food over and over again, and it’s always a good reminder that when simple things are done really well, people feel it (and definitely taste it). Guests lingered outside in the cool spring air, walking the property, talking, laughing, and soaking it all in before finishing the night with custard and coffee. And let’s talk about that custard for a second.The butterscotch vanilla twist was such a hit we sold out. Which I guess was a given considering all of the love Chef Erik puts into it. Who can resist?

Our next and final spring Supper on the Farm is May 9th, Mother’s Day weekend, and it’s not-to-be-missed. Wood-roasted lamb, crispy potatoes, tzatziki, cucumber salad, olives, feta, and sourdough pita. It’s giving full Mediterranean spring feast energy, and honestly, if there was ever a weekend to let someone else cook and simply enjoy the people you love, this would be it. After that, we’ll shift into summer mode, so this is your last chance to get in on the farm supper magic until fall.

And while we’re talking spring…Asparagus is here. To me, asparagus marks the real beginning of the farm season. It’s one of the first fresh green things to emerge after a long winter, which is probably why people get so excited about it every year. Well that and the fact that if you have ever taken a crisp, juicy (and I do mean juicy) bite of a freshly picked asparagus spear, then it gives new meaning to the phrase if you know you know.

It’s packed with folate, fiber, vitamin K, and antioxidants, supports digestion, and has natural compounds that help the body gently release excess fluid after all our winter comfort-food ways. It’s also one of those vegetables that tastes best when it’s truly fresh. Sweet, grassy, tender, and nothing like the tired grocery store version. When asparagus shows up, you know we’ve turned a corner.

Our newest offering in the market this week - Easy, delicious, and so thoughtfully curated. You can also purchase the springtime flowers located throughout the cafe, arranged by another one of our favorite local women, Natasha Green of The Secret Farm Stand.

Market Highlight

This week’s market lineup feels very spring transitional in the best way. Still cozy enough for cool nights, but with little hints of what’s coming.

We’ve got hummus, always a staple and one of those things that somehow saves dinner more often than not.

Egg salad with eggs from our own girls roaming the grounds outside, with horseradish and dill, which feels especially right this time of year. Bright, creamy, a little punchy, and built on beautiful eggs from the farm chickens who are very much doing their part right now.

There’s also a bean salad with asparagus, feta, pickled red onion, and olives that I absolutely love. This is exactly the kind of food I start craving once the weather shifts. Bright, salty, satisfying, full of fiber and protein, and something that works just as well for lunch as it does next to grilled meat for dinner.

We’ve also got broccoli cheddar soup, which is pure comfort and somehow nostalgic in all the right ways. Read below for a fun way to stretch this one for the whole family to enjoy.

BBQ spare ribs are in the mix this week, one pound ready to go, rich and sticky and exactly the kind of thing you don’t feel like making yourself but absolutely want to eat.

And of course, bolognese, which remains one of the all-time easiest ways to feel like you have your life together.

We’re also really excited to be carrying a new golden milk mix made by my incredibly talented (local) friend and brilliant boss babe, Carolyn Iannone, owner of Love Lane Kitchen (right here in Mattituck) and co-host of the For the Love of Business podcast, which is fantastic if you haven't listened in yet. But her newest passion product created alongside her sister and manager of LLK, Elisa Ferrebee, is a brand called IndiWyld.

"Indiwyld provides a wholesome coffee alternative for those of us who struggle with caffeine and acidity, but still want a cozy morning ritual to wake up to. What started as 'micro-batch' production in a home kitchen has grown into a line of four powerhouse beverage blends, checking off all the right boxes: vegan, gluten-free, paleo-friendly, and low sugar."

This drink mix is beautifully clean and thoughtfully made. IndyWyld offers matcha, chai, and hot cocoa, and we’re now proudly carrying the golden milk blend. Just add warm milk and whisk. That’s it.

Easy, comforting, anti-inflammatory, and the kind of small ritual that makes everyday life feel a little better. I always love supporting products made by women doing beautiful work, and this one feels especially aligned with what we care about here.

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 our broccoli cheddar soup and turning it into something unexpectedly excellent.

Broccoli Cheddar Pasta Bake (or Kim-Cheese Situation)

Sometimes a prepared soup is not just soup. Sometimes it’s sauce.

And this broccoli cheddar soup happens to make a ridiculously good creamy pasta situation.

How to Make It

Serves 4–6

You’ll need:

• 1 quart broccoli cheddar soup from the market (F)

• 1 box pasta of choice (F)

• Splash of milk or broth if needed (F)

• Extra cheddar or parmesan (optional) (F)

• Breadcrumbs or croutons crushed up (F)

• Greens or extra broccoli if you have it (F)

Optional but highly encouraged:

• Kimchi (F)

• Sourdough bread (F)

• Butter (F)

• More cheese (F)

How I did it:

1. Boil your pasta until just shy of done.

2. Warm the broccoli cheddar soup in a pan. If it feels thick, loosen with a splash of milk or broth.

3. Toss pasta into the soup and stir until coated.

4. Add extra broccoli or greens if using.

5. Pour into a baking dish, top with cheese and breadcrumbs.

6. Bake at 400 until bubbling and golden (optional, we were starving so we just added the pasta to the soup and it was perfection!)

That’s dinner.

But Wait… Kim-Cheese

If you know, you know. I can't take full credit for this cute and creative name, but I found it somewhere years ago and I've been obsessed ever since.

Take sourdough, butter the outside, fill with cheddar and kimchi, grill until crispy and melty.

Serve with the broccoli cheddar soup for dipping.

Kim-cheese, if you will. Honestly, maybe one of life’s greatest combinations.

Stretch It

Night one, pasta bake. Next day, reheat a scoop and top with a fried egg. Soup and grilled kim-cheese for lunch. Leftover pasta tucked into ramekins and baked again for crispy edges. This is the kind of weeknight thinking we’re after.

We’re still in that in-between season. Some nights want soup. Some nights want spring salad. Some nights want melted cheese and carbs.This gives you all three energies at once. And honestly, that feels very April.