From the Fyr 5.14.2026
- Jessica Kelleher
- May 14
- 7 min read
Farm Forecast
The warmer weather has officially arrived and with it comes that very specific North Fork energy shift. We are fast approaching Memorial Day weekend, which honestly feels like the real beginning of summer out here. The roads get a little busier, the farm stands start overflowing, everyone collectively remembers how beautiful this place is, and suddenly all we want to do is eat outside.And honestly? This is one of my favorite times at the farm.
The grass is bright green, the sheep are out in the pasture, the baby lambs are growing by the second, and the greens coming out of the fields right now are some of the best of the entire year in my opinion. Early spring greens just hit differently.
The stems themselves have flavor and texture this time of year. Tender, peppery, vibrant, alive in a way that late summer greens just aren’t. We’ve been using them all over the kitchen and honestly I find myself craving giant piles of them right now.
And asparagus? This is its moment.
Fresh asparagus right out of the ground is one of those vegetables that reminds you how different local food actually tastes. Sweet, crisp, grassy, almost juicy when it’s fresh enough. I love it shaved raw into salads, quickly grilled, marinated, tucked into soups, or honestly just eaten standing at the counter while cooking. Support your local farmers and grab some while it’s here because the season always feels too short.
And while you’re doing that, keep an eye out for our Memorial Day weekend offerings both in the cafe and market. The cafe is especially beautiful this time of year. Grab breakfast or lunch and sit outside overlooking the sheep while the kids run around in the grass and everyone collectively exhales a little. An egg sandwich in the sunshine at a picnic table might honestly be one of life’s great pleasures.
We’re also only a few short weeks away from Wood Fired Fridays beginning for the summer season, and we can hardly wait!
I haven’t talked about the cafe menu too much lately mostly because the menu already lives online each week and honestly the food tends to speak for itself. But this week deserves a little moment.
The curry lamb sandwich with za’atar potatoes, pickled reds, and cilantro feels like peak spring kitchen energy. Bright, warm spices, herbs everywhere, hits just right.
The roast beef with cheddar, arugula, horseradish, and pickled white onion is one of those sandwiches that reminds you why classics exist in the first place.
The tacos with braised pork, jalapeño crema, and slaw are exactly what you want this time of year.
And the Turkish eggs with marinated asparagus, yogurt, and chili crunch? Honestly absurdly good. I feel like most people don't gravitate to this one with all of those tempting sammies on the menu, but truthfully? Try it. You won't regret it. In fact, I bet you'll be back for more the following week.
Then there’s the beef pho. Deep broth, braised beef, noodles, herbs. Comfort food, but somehow still light enough for spring.
And if you’re a mom, a tired human, or simply someone who doesn’t feel like cooking this week, come on over and let us feed you. For all of us in the kitchen, it's how we show love, and boy can you taste it!
This week in the market feels very transitional spring in the best possible way. Finally moving away from pantry cooking and really able to lean into the offerings of the land.
We’ve got hummus, kimchi egg salad, curry chicken salad, asparagus soup, bean salad with asparagus, feta, olives, and pickled onion, beef chili, pork shank burritos, avgolemono chicken soup with orzo, lamb ragu, and chicken liver mousse.
The lamb ragu especially has me excited because lamb this time of year just feels right.
Lamb is incredibly nutrient dense, rich in highly absorbable iron, zinc, B vitamins, healthy fats, and quality protein, all especially important for growing kids, postpartum moms, and honestly anyone running around trying to keep up with life.
June (my 14 month old daughter who, if you haven't fan-girled her eating on instagram, you're missing out) absolutely loves lamb, and I love feeding it to her because it’s one of those foods that nourishes deeply without needing much else. Toss it with pasta, spoon it over creamy polenta, fold it into buttered noodles for little ones, serve it over beans or lentils, or pile it onto toasted sourdough with greens and parmesan.
And honestly, this whole topic has really had me thinking lately about feeding families in
general.
We talk a lot around here about nourishing food, but I think sometimes we overcomplicate what feeding kids “well” is supposed to look like.
It’s not perfection.
It’s not separate “kid food.”
It’s not chicken fingers and buttered noodles forever while the adults eat something else.
It’s eating together.
It’s modeling.
It’s showing our kids what real food looks like by actually eating it ourselves.
I once had a pediatrician tell me, “Never make mealtime a battle. I don’t care if they eat one real meal a week sometimes, because that’s how kids are. But if you consistently offer nourishing foods, they learn that this is what food is.”
That stuck with me.
For example, I never intentionally offered June bitter greens as a baby because honestly they’re difficult for infants to chew and enjoy. But now as a toddler, she watches me eat giant piles of greens every morning and literally begs for them. Nutritional yeast and sunflower seeds just like her mama.
She was equally obsessed with the broccoli rabe from the farm a few weeks ago, and now we’re fully onto the fresh kale.
Not because I forced it.
Because she saw us eating it.
Kids learn by watching us long before they learn by listening to us.
Which brings me to the chicken liver mousse.
Listen, I know liver can be divisive. But nutritionally? It is an absolute powerhouse, especially for growing bodies.
Gram for gram, liver is one of the most nutrient-dense foods available. It’s packed with highly bioavailable iron, vitamin A, folate, choline, B12, copper, and protein. Vitamin A is especially important for immune health, growth, vision, skin, and hormone development, and unlike synthetic vitamins, it’s in a form the body can actually recognize and use efficiently.
For littles especially, these nutrients are huge. And because a little goes a long way, it’s also one of the best bangs for your buck nutritionally.
What makes ours especially interesting is the addition of shiitake mushrooms, which have been used medicinally for centuries and are known for supporting immune function thanks to compounds like beta-glucans. They also bring this deep savory richness that makes the mousse silky, earthy, and honestly much more approachable than people expect.
Spread it on toasted sourdough with pickled onions, add it to a snack board with mustard and pickles, smear a little onto crackers, or honestly just treat it like fancy butter and let it do its thing.
You can also absolutely buy liver directly from the butcher here, puree it yourself, freeze it into cubes, and plop it into sauces, stews, chili, meatballs, or soups throughout the week.
Such an easy way to add major nutrition without making it a whole thing.
And while we’re on the topic of feeding families, I have to mention the Maine Grains buckwheat pancake mix because it was a massive hit in my house this week.
All four kids crushed them.
Just add eggs and milk and you’ve got these nutty, hearty, delicious pancakes that not only feel, but actually are way more nourishing than the standard boxed situation, but with the same convenience.
Despite the name, buckwheat is actually not wheat at all. It’s technically a seed and naturally gluten free, rich in fiber, protein, magnesium, antioxidants, and slow-digesting carbohydrates that help keep blood sugar steadier and energy more balanced. Not to mention the fiber and protein content! Win, win!
Again… nourishing food that the whole family can actually enjoy together.
That’s always the goal around 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 taking that lamb ragu and turning it into the kind of meal that feels cozy enough for a chilly spring night but fresh enough to match the season we’re moving into.
Spring Lamb Ragu Bowls
This is one of my favorite ways to stretch a rich sauce like this without it feeling heavy.
The key is balancing the richness of the lamb with bright spring vegetables, herbs, lemon, and something creamy. (F= available at the farm)
You’ll need:
• Lamb ragu from the market (F)
• Pasta, polenta, farro, or beans (F)
• Asparagus
• Greens or peas (F)
• Ricotta, yogurt, or feta (F)
• Lemon
• Fresh herbs (F)
• Parmesan
• EVOO
Optional additions:
• Crispy chickpeas (F)
• White beans or lentils (F)
• Toasted breadcrumbs (F)
• Jammy egg (F)
How I did it:
Roast asparagus at 425 with olive oil, salt, and pepper until just tender and a little crispy at the edges.
Warm the lamb ragu slowly.
Cook whatever base you’re using. I especially love farro or creamy polenta here.
Build bowls with your base, lamb ragu, asparagus, greens, and herbs.
Finish with ricotta or yogurt, lemon zest, parmesan, and a drizzle of EVOO.
Add crispy chickpeas or beans if you want to stretch it further and add extra fiber and plant protein.
Rich foods need brightness.
That’s why spring vegetables work so beautifully with lamb this time of year.
The asparagus, herbs, lemon, greens, and creamy yogurt situation keep everything balanced while still feeling deeply comforting.
This is one of those meals that feels restaurant-level impressive while secretly being very easy. You know that's my thang. Exactly my favorite kind of cooking.
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