From the Fyr 7.9.2026

Farm Forecast

Summer has officially entered that strange phase where Tuesday somehow feels exactly like Saturday. The beach chairs never quite make it back to the garage. There's always a towel drying somewhere. Dinner happens later because nobody wants to come inside. Produce starts showing up on countertops faster than you can eat it.

My favorite time of year.

And this Friday marks another little milestone around here because our first reservation-only Wood Fyr Friday is officially SOLD OUT. So is the next one! We absolutely love this enthusiasm and can't wait to show you how we do what we do best. Come hungry. Leave happy. We promise.

After all the planning and reimagining, we're so excited to finally welcome everyone back to the farm this week in the format that feels most like us.

Smaller tables. Slower evenings. Food that follows the season. No rushing.

Just a beautiful summer night on the farm.

And if you missed your chance for the next two, don't panic. More dates are available, and if this first one taught us anything, it's that reservations are your friend.

Cafe Highlights

The cafe menu this week feels like peak July. The caprese sandwich may be one of the most summer things we've ever put between two slices of bread. Buffalo mozzarella (which I had a chance to taste last night and it is gonna knock your flip-flops off), Wickham's heirloom tomatoes, basil, balsamic. My mouth's not watering! You're mouth is watering! If you can eat that outside somewhere barefoot, even better.

The Turkish eggs continue to have a cult following and I completely understand why. Chili crunch, yogurt, marinated zucchini, za'atar. It's one of those dishes that somehow feels indulgent and refreshing at the same time.

And I know I say this about many things on our menu (IYKYK), but curry lamb and eggs are a surprisingly elite breakfast combination and I refuse to hear arguments otherwise.

Oh, and I also got a sneak peak taste of the strawberry (with hints of chamomile) sorbet with vanilla custard last night from our resident custard wizard, Erik and holy cow. If I could deem this the flavor of the summer, I would. Okay, I just did. Run, don't walk. Before it sells out (because it likely will on Friday night!).

Me going in for my second bite of the curried carrot soup turned noodle dinner for the whole fam!

Market Highlights

One of my favorite things about summer cooking is how little cooking you can actually get away with doing. A container of curry chicken salad suddenly becomes lunch at the beach.

Gazpacho somehow counts as dinner when it's ninety degrees out. Pasta salad becomes a side dish, then lunch, then somehow breakfast standing at the refrigerator the next morning (with eggs of course!).

The ginger lemongrass pork meatballs over rice might actually be my sleeper hit this week though. I love meals that somehow manage to feel comforting and fresh at the same time and this one absolutely does that.

And the curried carrot soup is back. If you didn't see my recipe for making this into one of the best asian-inspired spicy noodle dishes, you're missing out!

Also, random pro-tip: if you've never put hummus underneath leftovers and pretended it was intentional plating, I highly recommend it.

This is what I call a random fridge trash turned treasure kinda lunch. Chopped romaine on the bottom, Wickham's tomatoes, avo, rice, and sweet potato leftover from the previous night's dinner, and my utility meatballs (this week's made with our bbq sauce, sourdough breadcrumbs, and fresh eggs). The meatballs take less than 10 minutes to prep. about 20 to cook. This bowl was ready in under two minutes.

Kitchen Spark

"We all find ourselves in food ruts, so here's a little spark to light the fyr in your kitchen."

The Summer Meatball Formula

Every season has a food that quietly saves me. Winter has soup. Fall has roasted vegetables.

Summer has fresh veg and...wait for it...meatballs. Yes, you read that write. Meatballs. Not spaghetti meatballs. Not Sunday sauce meatballs. The kind you make once and somehow eat them six different ways and find yourself disappointed at the sight of the empty tupperware midweek. I'd like to call these the perfect utility meatball. If that's a thing I don't know, but I definitely just made it a thing. Stick with me.

Lately I've been using ground turkey because of our dear friend Alpha Gal (grrr) and I'm trying to keep saturated fat a little lower while still staying full and keeping protein up. The best part is they're endlessly adaptable. So use whatever meat you want. The butcher's got turkey, beef, lamb, pork, and the best ancestral blend (great way to sneak some extra nutrients in for the whole fam without anyone knowing!). I love a good vitamin boost hack.

You'll Need

(F = available at the farm)

• 2 lbs ground turkey (or any mix of whatever meats you prefer) (F)

• 1 egg (F)

• 1 cup breadcrumbs (F)

• 1/2 cup Green Goddess dressing OR BBQ sauce (F)

• Salt and pepper (F)

Optional:

• Garlic (F)

• Herbs (F)

• Parmesan (F)

• Scallions

How I Did It

1. Mix everything together gently.

2. Roll into meatballs.

3. Bake at 425 for about 20 minutes until cooked through and browned.

4. Make enough that future-you says thank you.

Summer Ranch

For the kids:

• 1/2 cup housemade mayo (F)

• Splash of milk (F)

• Dill

• Chives

• Garlic powder (F)

• Onion powder (F)

• Salt (F)

• Pepper (F)

• Lemon juice

For me:

• 1/2 cup Greek yogurt (F)

• Same everything else.

Stretch It

• Meatball melts on sourdough.

• Quesadillas.

• Wraps.

• Dipped into ranch after swimming.

• Chopped into pasta salad.

• Tossed into grain bowls.

My favorite version lately has been a giant bowl of greens, whatever vegetables are hanging around, a scoop of grains, a few meatballs, and that yogurt ranch drizzled all over everything.

Simple enough that it doesn't feel like cooking. Good enough that it still feels like dinner.

That's kind of my whole summer strategy right now.