From the Fyr 4.29.2026

Farm Forecast

May is arriving exactly how it should. Whatever happened in April needs to stay in April. But it was all for good reason.

The fields are greening up, local businesses are opening up again, flowers are opening, the baby lambs are bigger by the day, and there’s that unmistakable feeling that the farm is about to fully burst into season. Every week right now something new is waking up, stretching out, and reminding us why the North Fork feels so magical once spring really takes hold. Perfect time to get out here anytime Thursday through Sunday. Grab a cup of coffee and obviously a sammie from the cafe. I think it's telling that I eat here every week...still. And if you know me, you know I'm a bit of a food snob. This is the best of the best. But it's not just the food. It's the whole atmosphere, and this time of year it's simply the best.

Our final spring Supper on the Farm on May 9th is officially sold out, and honestly… no surprise there. However, we may open up outdoor seating if the weather permits, so definitely follow us on social media for updates there! This is my favorite menu of the year, so be ready to snag a ticket if spots open up. These dinners have been such a special part of the colder months, and we’re incredibly grateful for everyone who joined us this season.

But don’t worry, we’re not disappearing. In fact, we're just getting started my foodie friends!

Wood Fired Fridays Begin This Summer

Starting June 5th through September 25th, every Friday night we’ll be shifting into full summer mode with Wood Fired Fridays. Join us from 5:30–8:30 PM (or until sold out) for one of the best ways to spend a summer evening on the North Fork.

Think wood-fired pizzettes, seasonal small plates, share plates, and rotating menus built around whatever the farm is harvesting that week. Tomatoes at peak season, eggplant, fresh herbs, all of it coming straight from the farm and into the fire.

No reservations. First come, first served. Bring your family, bring your friends, bring the kids.

Grab a picnic table if one’s open, or bring a blanket and settle into the grass. BYOB, sunset views, live music, and that easy summer energy we wait for all winter.

Market Highlight

This week’s market menu is full of little building blocks for a very fun, very easy, budget-friendly family fiesta.

We’ve got pork enchilada with black beans and pepper jack, which is already the easiest dinner of your week. Pulled pork is in the cooler too, barbecue-style and ready to go.

Egg salad with kimchi which may sound unexpected until you try it and realize it absolutely one of those if you know you know kinda situations, ya feel me?

There’s asparagus soup with asparagus from Wickham's Farm just down the road, white bean salad with feta, olives, and pickled onion, chicken soup loaded with meatballs and fregola, plus rhubarb (also wickham's!) and chocolate custards because we believe nourishment and pleasure can absolutely coexist. Did I mention how excited I am that we are truly eating local, seasonal produce again?!

And of course, pickled eggs are back in two flavors: Cherry Bomb and Turmeric.

We also have our house hot sauces, pickled jalapeños, and Maine Grains beans on hand, which means you can build out a whole spread with very little effort and a lot of flavor.

This is the kind of week where dinner can be festive without becoming a project.

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 keeping it simple, fun, and very much in the spirit of Cinco de Mayo without turning it into a whole production. Because I don't know about you, but I don't have time (or the headspace) for that!

Barbecue Pulled Pork Nachos

This is one of those throw-it-together, everyone-gathers-around-the-counter kind of meals. Minimal effort, maximum payoff, and very easy to scale depending on how many people you’re feeding. (This literally took ten minutes, if that)

You’ll need:

• Tortilla chips (F)

• 1 lb pulled pork from the market (F)

• Black beans or any beans you have (F)

• Shredded cheese (F)

• Pickled onions (F)

• Scallions

• Cilantro

• Hot sauce (F)

Optional:

• Kimchi (F)

• Any pickled vegetables from the market (F)

• Yogurt or sour cream (F)

How I did it:

1. Spread tortilla chips out on a sheet pan.

2. Add pulled pork evenly over the chips.

3. Sprinkle beans over the top. I used black beans, but honestly anything works. I even considered using lentils I had in the fridge. I love adding legumes wherever I can. They’re one of the easiest ways to bulk up a meal, add fiber, plant-based protein, and make everything more satisfying.

4. Top with shredded cheese.

5. Bake at 400 until the cheese is melted and everything is hot.

6. Pull it out and finish with pickled onions, scallions, cilantro, and hot sauce. Sour cream or yogurt (yes, yogurt works for sour cream).

7. Add kimchi or any of our pickled vegetables depending on what you grabbed or what’s left in our fridge. That stuff tends to go quick for a reason.

Serve straight from the tray. Get in there fast, this went quick in our house!

Take It Further And Stretch It (Because Feeding People is Real Life)

Okay, so technically the enchiladas are meant for one or two people. But we’re not doing that. Because, we are six people. Well, five and a half, but who's counting at this point?! (and one of them can't eat pork so we did a veg only version for him so no one get's left out).

At my house, this is where things start to get a little loose… in a good way.

Sometimes I chop them up and throw them back into a pan with a splash of broth and crack a few eggs right into it. Cover it, let it set, and suddenly it’s this saucy, slightly crispy, breakfast-for-dinner situation that feels like I planned it all along.

Other nights, I lean into the chaos (and there's no shortage of chaos, I promise) and turn it into a full nacho moment. Chop everything up, scatter it over chips, add more cheese, beans, hot sauce, back into the oven. It’s messy, it’s fun, and it disappears very quickly.

If I’m feeling slightly more organized (which is rare these days), I’ll layer it like a bake. Tortillas, filling, extra beans, maybe some rice or farro, sauce, cheese… repeat. It feeds everyone and looks like a whole thing without actually being a whole thing, but it feels like I did a whole thing!

And then there are the nights where I pretend I’m being very balanced and throw it over a big bowl of greens with herbs, pickled vegetables, and a squeeze of lime. Warm, fresh, crunchy, all happening at once.

But honestly, the best move is usually just putting everything out on the counter and letting everyone build their own plate. Less pressure, more fun, and somehow it always works.

This is exactly how we want to be cooking right now.

Using thoughtfully made foods as a launchpad, not a shortcut to nowhere.

You’re still feeding people real ingredients. Still gathering. Still creating something fun.

You’re just not exhausting yourself to prove a point.

And frankly, that feels like the healthiest holiday move of all. Work smarter, not harder. Right?