Overview → Menu

The Menu

The whole point, on a plate. A year of meals you could set on the table almost entirely from this farm — milk, beef, eggs, fish, honey, fruit, and the garden, by season. (Yes, it's a plan. 😄)

01 The idea

This isn't a restaurant — it's what a self-sufficient kitchen actually eats when the farm is running. Almost every ingredient below traces to a page on this site: the cow, hens, meat birds, and pond, the market garden & greenhouse, and the orchard, berries, and container citrus. What you buy is short: flour, salt, coffee, oil.

Read it by season. The kitchen follows the harvest — light and green in spring, abundant in summer, hearty at the fall beef harvest, and pantry-and-greenhouse driven through winter.

02 The seasons

March – May

Spring

Asparagus & soft eggs, chivesfirst asparagus, fresh eggs, butter
Strawberries & creamthe year's first berries, cream off the top
Roast chicken, new potatoes & spring greensmeat bird, potatoes, lettuce
Buttermilk biscuits & honeydairy, last fall's honey
June – August

Summer

Heirloom tomato & cucumber saladtomatoes, herb vinaigrette
Grilled okra & peppersheat-lovers at their peak
Pan-seared bass, Meyer lemonpond bass, greenhouse citrus
Peach & fig galette, whipped creamorchard fruit, dairy
Cold melon at noonstraight off the vine
September – November

Fall

Grass-fed pot roast, carrots & onionsthe year's beef harvest
Roasted sweet potatoes, butter & honeygarden + dairy + honey
Apple & pear crisplow-chill orchard fruit
Pecan piesilvopasture pecans, eggs, butter
Skillet cornbreadhome-ground cornmeal, eggs, butter
Persimmon & first satsumaFuyu + the season's first mandarin
December – February

Winter

Beef & root-vegetable stewfreezer beef, stored roots
Greenhouse greens, citrus & pecan saladwinter greens, Meyer lemon, satsuma
Winter-greens & cheese frittataeggs, greens, farmstead cheese
Pomegranate & kumquatfresh off the protected plants
Fresh-milled breadhome-ground flour, butter
Hot milk & honeythe simplest one

Recipes A few dishes, with the full recipe

Click any dish for the extended recipe — ingredients (each tracing back to a page on this site) and the method. Photos are the star ingredient for now; drop a plated photo into images/farm/dishes/ under the matching name and it takes over automatically.

Asparagus & soft-boiled eggs

Asparagus & soft eggs

First asparagus, fresh eggs, butter, chives · Spring

See the recipe →
Pan-seared bass with Meyer lemon

Pan-seared bass, Meyer lemon

Pond bass, greenhouse citrus, herbs · Summer

See the recipe →
Peach & fig galette

Peach & fig galette

Orchard stone fruit + figs, butter, cream · Summer

See the recipe →
Pecan pie

Pecan pie

Silvopasture pecans, eggs, butter, honey · Fall

See the recipe →
Beef & root-vegetable stew

Beef & root-vegetable stew

Grass-fed freezer beef, stored roots · Winter

See the recipe →
Apple & pear crisp

Apple & pear crisp

Low-chill orchard fruit, oats, butter · Fall

See the recipe →

03 The year-round pantry

Behind every season sits the same larder — the staples the farm produces continuously or stores from the harvest.

From the animals

Raw milk, butter, cream, cheese, yogurt · eggs daily · a freezer of beef and chicken · honey · pond fish. See the herd & flock →

From the garden & greenhouse

Salad and greens nearly year-round, herbs, alliums, roots in storage, canned/frozen summer surplus, and home-ground cornmeal & flour from the grain plot. See the garden →

From the orchard

Fresh fruit in season, dried fruit and preserves, pecans by the sack, and potted lemons/limes/oranges. See the orchard →

Off the shopping list almost entirely: the kitchen still buys salt, coffee, cooking oil, and the odd treat — and flour/cornmeal come off the list as the grain plot + mill come online. Everything else walks in from the land.

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