Farm Musings

Members: Please remember to fully close the delivery coolers during the summer -- even egg coolers!

One of our all-time favorite meals.

We're thrilled to be attending the 10th annual Slow Food MN foraged foods dinner: Where the Wild Things Are. We spoke last year and will be speaking again this year. They are a lot of fun with some AMAZING food. We'll be speaking about our farm and philosophy at the event. Hope you can join us - May 21st

Using a foaming soap dispenser saves soap and is easier to use. Check it out.

We are hosting a Dinner on The Farm event that I am SO excited about... Hope you will join us for an amazing evening and meal. Chef Adam from Saint Dinette and Tattersall Distilling will be cooking up an amazing feast served just a half hour west of the metro. July 30th is the big day.

Shawn (3) said he wanted bacon and green beans, but the bacon had to be crispy, not too fatty. Here is the result. Simple, yummy and nutritious.

Spring is just around the corner which means it's time to meet some of the newest chicks coming to TC Farm. This is our 7th year doing this and it is always a lot of fun for kids and families.

Oh how I love egg cartons. We used to have SO many, but where have they gone?

If you love cooking or WANT to love cooking, you should have a kitchen scale. They make it so much easier with much less cleanup. Plus they are a great excuse to bake some cookies.

I really love cooking by weights, especially with peanut butter and brown sugar. I just hate trying to get that measuring cup clean! So I decided to make this simple recipe here by weight so I wouldn't have to figure it out every time.

Ever wish you had more freezer space so that you could get just a little extra bacon or maybe a big pack of our maple-blueberry brats every so often? Here is the secret tip that you've been waiting for...

Mmmmm so good. If you've never tried our apple maple smoked brats or some of these other favorites, there's never been a better time.

Since learning about the dangers of most soaps, lotions, and candles, I've been making our own. It took a lot of iterations and I still have much to learn, but I am ready to share my work.

Jennifer Simonson is a local photojournalist... I am sure you've seen her compelling work and I love following her on Instagram. Today she just posted the first of her Food for Thought short videos and I simply had to share it here...

This is so good... just wish we could offer pasture raised TC Farm lobster...