From the Fyr 5.7.2026

Farm Forecast

Well… the final spring Supper on the Farm officially sold out. And no, we are not adding more seats. Part of what makes these dinners so special is that they stay intimate, relaxed, and rooted in the feeling of gathering around a table instead of running a full-scale restaurant. We’ll take a little pause for the summer and pick things back up again in the fall when the air cools down and we all start craving cozy dinners again. But summer at the farm is just getting started.

Wood Fired Fridays Begin June 5th

Every Friday night from June 5th through September 25th, we’ll be hosting Wood Fired Fridays from 5:30–8:30 PM (or until sold out). Think wood-fired pizzettes, rotating seasonal small plates, and share plates built around whatever the farm is giving us that week. Tomatoes at peak season, smoky eggplant, fresh herbs, beautiful vegetables, and thoughtfully raised meats all cooked over fire.

No reservations. First come, first served. BYOB. Bring a picnic blanket or grab a picnic table if one’s available. Bring your family, your friends, your kids. It’s casual, beautiful, and exactly the kind of summer evening we all want more of.

And speaking of gathering around the table…

Mother’s Day is this Sunday, and we’ve got a special cafe menu item planned because honestly, the last thing most moms want to do on Mother’s Day is cook for everyone else or decide where to go. And I think it's worth mentioning that this day isn't just about the a mother who gave birth. It's about the women in your life that care for you with that beautiful maternal instinct every woman has, whether they've birthed a child or not. Whether it's your friend, cousin, grandmother, or aunt, it's about celebrating the people who care for us the most.

We’ll be serving Turkish eggs made with our own farm eggs over herby Greek yogurt with buttery toasted sourdough for dragging through all the glorious yolky goodness, finished with the HCO chili crisp we are all fully obsessed with right now. Served with a scone and coffee.

Come gather around the table with the people you love.

Market Highlight

One thing I’ve really been thinking about lately is how what we do here has become about so much more than food.

Yes, food is at the center of it all. Always. But every product we bring into the market has the same thread running through it: someone made it with intention.

Whether it’s local to us here on the North Fork, or coming from another small community somewhere else, Maine, upstate, tiny family businesses doing things the right way, it has to come from people who care about the same things we care about.

Small batch. Thoughtful ingredients. Sustainability. Quality over convenience. Humans over corporations.

We want products that feel connected to real people.

And speaking of moms… we’ve recently brought in some incredible skincare products that I am really stoked about.

We’re now carrying a lineup of incredible (and nourishing) products from two local woman-owned businesses (Kayla Murphy) of Sage Market Goods, and from Skin Edit Apothecary by founder and formulator Gina Quarant. Both women making small-batch, locally sourced skincare products that feel incredibly aligned with what we’re building here. Using 8 Hands tallow and beeswax to make beautiful soaps wrapped with dried flowers, hand salves, body creams, and honestly one of the most delicious lip balm I’ve ever used! I grabbed both the vanilla and peppermint because I apparently need chapstick stationed in every location of my life. Car door, cup holder, bedside table, kitchen sink, jacket pocket… all of them.

We feel the same way about skincare as we do food around here. Your skin is your largest organ. What goes on your body matters just as much as what goes into it. A lot of conventional skincare products are filled with synthetic fragrances, preservatives, petroleum byproducts, and ingredients most of us can’t pronounce. Meanwhile, traditional ingredients like tallow and beeswax are incredibly nourishing, rich in fat-soluble vitamins, deeply moisturizing, and beautifully compatible with our skin barrier because their composition is actually very similar to our own skin oils.

Simple ingredients. Thoughtfully sourced. Your body understands what to do with them.

Skin Edit Apothecary also makes a Leather & Oak conditioning balm that can be used on everything from shoes to that cast iron pot holder you bought your mom from the market. Which reminds me…

If you haven’t switched from plastic cooking utensils to wooden ones yet, consider this your sign. We carry beautiful walnut utensils, and beyond just being gorgeous, wood doesn’t leach questionable chemicals into hot food the way plastic can over time. Plus they simply feel better to cook with.

There’s something about surrounding yourself with objects made carefully by human hands that changes the energy of everyday life a little bit. And honestly? I need that.

I spend so much of my life taking care of everyone else. Cooking, cleaning, washing endless dishes. My hands are wrecked most weeks. And the hand salves have been saving me!

So my skincare routine in the morning has quietly become one of my favorite little rituals. A few calm minutes before the chaos starts. And maybe this sounds a little woo-woo, but I really believe when you use products made by people who genuinely care, that energy radiates back out into the world in some way.

At the very least, it reminds us to slow down enough to take care of ourselves too.

BeeKitchen 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 is deeply inspired by what I actually want to eat right now: something warm, brothy, nourishing, flexible, and comforting without feeling heavy.

We’ve got beautiful pho broth in the market this week, and while you absolutely could go the traditional route, I’ve been using it as more of a clean-out-the-fridge, build-a-bowl situation.

If you've been keeping up then you know these are my favorite kinds of meals. A little assembly. A little creativity. A lot of flavor.

And if you’re a mom and don’t feel like cooking this week… or honestly just a human… come let us feed you in the cafe instead because the menu this week is SO good.

But if you are cooking, here’s what I’ve been making at home.

Beef Pho available in the cafe this weekend! Too cozy to get out? Try this recipe instead...

Pantry Pho Ramen Bowls

This is one of those meals that feels restaurant-level cozy but is secretly just layering good ingredients together.

You’ll need:

• Pho broth from the market (F)

• Ramen noodles (the ones we carry are great) (F)

• Mushrooms

• Carrots, grated or shaved (Sang Lee just up the road, is open with their incredible herby carrots!)

• Scallions

• Kimchi (F)

• Eggs for jammy eggs (F)

• Chili crisp or hot sauce (F)

• Fresh herbs (don't forget to check the butcher counter for what's hot off the farm fields!)

Protein options:

• Leftover chicken

• Pulled pork

• Thinly sliced beef

• Tofu or tempeh

• Crispy chickpeas

• Or honestly whatever protein is hanging around your fridge

Optional additions:

• Bok choy or greens (another great find over at Sang Lee)

• Bean sprouts

• Sesame oil

• Lime

• Pickled vegetables (F)

How I did it:

1. Roast mushrooms at 425 with olive oil, salt, and pepper until deeply browned and crispy around the edges.

2. Bring the pho broth to a simmer.

3. Cook ramen noodles separately according to package instructions.

4. Make jammy eggs by boiling for about 7 minutes, then transferring immediately to ice water before peeling.

5. Build your bowls with noodles first, then ladle over the hot broth.

6. Top with roasted mushrooms, grated carrots, scallions, kimchi, jammy eggs, and whatever protein you’re using.

7. Finish with chili crisp, herbs, sesame oil, lime, or honestly whatever makes you happy.

That’s the beauty of meals like this. There are no rules.

Stretch It (Because Feeding People Is Real Life)

This is one of the easiest meals to stretch because broth does a lot of the heavy lifting. Add extra noodles, more vegetables, beans, lentils, tofu, leftover rice, whatever you have hanging around. The broth makes everything feel intentional.

And honestly, this is a great reminder that nourishing food does not have to be complicated.

Why This Works Right Now

This is exactly the kind of meal I crave during this weird seasonal transition.

Still warm and comforting enough for chilly nights, but fresh, bright, and light enough to start pulling us into spring.

Plus there’s something very healing about sitting with a hot bowl of broth loaded with greens, herbs, fermented foods, and jammy eggs.

Simple food. Real ingredients. That's what does it for me.

Exactly the kind of cooking we’re after right now.