From the Fyr 6.11.2026

How adorable is this Mama Goat with her babes?!

Farm Forecast

One thing we’ve always tried to protect at the farm is the idea that food should support life, not completely consume it. And family has always come first around here.

Last Friday’s Wood Fired Friday was honestly beyond anything we expected. The turnout was huge, the farm was packed, kids were running around in the grass, pizzas were flying out of the ovens as fast as humanly possible, and for a moment it felt like the entire North Fork collectively decided to show up for dinner.

It was beautiful. And also a little insane.

Some people waited much longer than expected for food, and while most everyone was incredibly patient and understanding, we walked away realizing something important:

We are not interested in becoming the kind of place that sacrifices hospitality just to push volume. Especially not during a season of life that matters deeply to the people building this  whole thing.

Our beloved pizza man Jon and his wife Jess (our favorite NoFo Baker herself) are preparing to welcome a baby, and honestly, that felt like the perfect moment to pause, regroup, and remember why we do all of this in the first place.

The whole point of this farm has always been community, gathering, family, good food, and creating experiences that actually feel good for everyone involved, including the people cooking the food.

So we’ve decided to hold off on Wood Fired Fridays until 7/10, when they’ll return in a reservation-only format with a set menu and per-person pricing, much more in line with our farm suppers.

Because the suppers really are special.

The pacing, the atmosphere, the ability to truly take care of people properly, the intentional menus, the conversations lingering long after dinner is over… that’s the kind of hospitality we want to continue offering through the summer.

And honestly? We’re really excited about this next version.

So thank you.

Thank you for showing up.

Thank you for overwhelming us in the best possible way. 

Thank you for supporting small businesses enough that a pizza night in a sheep pasture became absolute chaos.

We’re learning as we go, adjusting where we need to, and trying to build something beautiful without losing the heart of it along the way.

Market Highlights

The market is starting to feel less like “prepared foods” and more like a full-blown toolkit for feeding yourself well without losing your mind.

This week’s fresh meal lineup includes:

• Beef quesadillas

• Soy ginger chicken over rice and vegetables

• Pasta salad with asparagus and feta

• Green goddess chicken salad

• Pickled eggs

• Chicken liver mousse

But honestly, the deeper you get into the market, the more fun it becomes. Because suddenly you’re not just grabbing dinner.You’re building a pantry.

One spoonful of sambal can rescue an entire sad Tuesday night meal. Zhoug wakes up eggs, grain bowls, grilled vegetables, sandwiches, literally anything that needs a little life.

Pepper jam plus cheese on sourdough? You haven't lived until you've tried this combo.

And the fermented section is becoming a personality trait for me at this point: kimchi, sauerkraut, pickled peppers, hot sauces. All these bright funky acidic things that somehow make everything taste more alive.

Not to mention they help support microbial diversity in the gut which we now know impacts basically EVERYTHING! Digestion, immune health, inflammation, metabolism, even mood.

Which brings me to grains.

Can we please stop pretending grains are the enemy?

Somewhere along the line, entire corners of the internet convinced people that wheat was personally attacking them and everyone became terrified of carbohydrates despite humans building civilizations fueled largely by grains, legumes, and plants.

Now listen, some people absolutely do better limiting certain grains.

Food is personal. Bodies are different.

But whole grains themselves? They are incredibly important foods.

Farro.Spelt.Buckwheat.Oats.Barley.Brown rice. There are too many to name. And we've got a ton of varieties to offer here at the market. Check out Maine Grains for more info on their process.

Each grain brings its own fibers, minerals, resistant starches, antioxidants, and plant compounds to the table. And variety matters.

You’ve probably heard me say before that we should aim for around 30 different plants a week and grains absolutely count toward that diversity.

Every plant feeds different microbes in the gut. And ironically, one of the weirdest anti-plant arguments I heard recently was:“Humans can’t digest plants.”

Which is accidentally sort of true.

WE don’t digest much of the fiber ourselves.Our microbes do. But in order to HAVE the microbes capable of digesting plants well, we need to regularly eat plants.

The more variety we eat, the more adaptable and diverse those microbes become.

Honestly it’s one of the coolest systems in biology.

And this is exactly why sourcing matters too. Modern commodity grains are often heavily processed, stripped down, shelf stabilized, sprayed aggressively, and designed more for industrial food systems than actual human nourishment.

That’s why we love things like Farmer Ground Flour from New York. Freshly stone milled grains simply taste different. Bake differently. Digest differently.

They feel alive. It's the same as tasting the joy in the beef. There is energy in everything and as they say, "you are what you eat.". So, if you're eating things without life...guess what? You're gonna feel lifeless too.

And honestly? Once you start eating better grains, it’s hard to go back. Okay, end speech. You know I can't keep quiet when it comes to educating you about the benefits of eating real food.

Back to your regularly scheduled programming (did I just date myself?). You know you’re in a real market when you casually leave with beef tallow, kimchi, pepper jam, and a wedge of cheese.

Which reminds me! We currently have chicken schmaltz, pork lard, lamb tallow, beef tallow, NYS grass-fed organic butter, and assorted cheeses in the market too.

Somewhere along the line cooking fats became terrifying to people which is honestly kind of wild considering humans built entire food cultures around things like butter, olive oil, schmaltz, and tallow. No one said to eat a whole jar of tallow, but lightly spreading some on your pan (or even better! On your skin!) can have huge benefits!

We are very pro “ingredients your great grandmother would recognize” 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’s spark is pancakes. Not sad diner pancakes that leave you hungry forty minutes later.Not weird chalky “fitness pancakes.”

Real pancakes.

The kind that somehow work for breakfast, lunch, dinner, post-swim snack, rainy Saturday comfort food, or eaten cold directly from the fridge while packing camp lunches and ignoring your responsibilities.

We’ve been fully back in our grain era over here and using the Farmer Ground flour lately for pancakes has been SO good.

Sometimes I use it straight, other times I mix flours depending on my mood. A little all purpose, a little einkorn, maybe some whole grain flour thrown in there too. I honestly think mixing flours makes things more interesting flavor and texture wise and takes some of the pressure off baking needing to be so exact all the time.

And pancakes are basically the perfect vehicle for adding all sorts of good things into people without making it weird.

You make your base batter and then the fun really starts. Pro tip: make a bunch of batter and store it in a large jar for a few days OR in ice cube trays for future use!

Blueberries. Chocolate chips. Banana walnut. Hemp seeds. Ground flax. Chia.

Sometimes I grate in carrots, zucchini, or beets.Fresh ginger disappears right into the batter and suddenly everyone thinks you’re some sort of pancake wizard. Which I am.

We use fresh milk and eggs from the farm and a lot of the time I swap Greek yogurt in place of the oil for a little extra protein and richness while still keeping everything fluffy.

If I’m feeding mostly adults, sometimes I use nonfat Greek yogurt and almond milk.

If I’m feeding kids? Give me the full-fat dairy and all the good fats for those growing brains please and thank you.

And one of our favorite slightly chaotic special treats:

pancake battered bacon.

Yes.Exactly what it sounds like.

You can grab the bacon right from the butcher and honestly once you make it this way there’s no going back.

Sweet.Salty.Crispy.Fluffy.Breakfast insanity.

Also, if you’re in a pinch and don’t feel like measuring a million things, the buckwheat pancake mix in the market is DELICIOUS. Super clean ingredients, amazing flavor, and literally just add milk and eggs. All four of my kids crushed them, which tells you everything you need to know.

Farmer Ground Pancakes

You’ll Need

• 2 cups Farmer Ground flour (or a mix of flours you love)

• Lots of cinnamon

• Optional additional spices/flavors: ginger, nutmeg, cardamom, vanilla bean, citrus zest

• 4 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 3/4 cups milk

• 2 eggs

• 2 tbsp butter, EVOO, or Greek yogurt

• 1 tsp vanilla

Optional add-ins:

• Blueberries

• Chocolate chips

•Hemp seeds

• Ground flax or chia

• Banana & walnuts

• Grated carrots

• Zucchini

• Beets

• Fresh ginger

How I Did It

1. Mix all dry ingredients together in a bowl.

2. In another bowl whisk together milk, eggs, butter/EVOO/yogurt, and vanilla.

3. Combine wet and dry ingredients gently. Pancake batter likes a light touch.

4. Fold in whatever additions sound good that day.

5. Let the batter rest for a few minutes while your pan heats up.

6. Cook in butter until golden brown with crispy edges.

7. Eat approximately three directly from the pan before anyone else notices.

Stretch It

Pancakes freeze beautifully which makes them one of my favorite things to prep ahead. Throw extras in the toaster during the week. Use them as sandwich bread with nut butter.

Top with yogurt and fruit. Serve alongside eggs and bacon for dinner.

Or honestly just leave a stack on the counter and watch people slowly orbit toward them all day (or in the case of my house, hour) long.