— Open Weekends —
The Farmstand.
Everything on the stand is made, baked, or picked within a few steps of the farmhouse. Stop by in person — these aren't sold online.
Preserves
Strawberry-Rhubarb Jam
Spring
Low-sugar, small-batch, sealed in the farmhouse kitchen.
Wild Blackberry Preserves
Summer
Picked from the back hedgerow. Seedy, dark, perfect on biscuits.
Peach Pepper Jelly
Late Summer
Sweet heat. Pairs with sharp cheddar or smoked pork.
Apple Butter
Autumn
Slow-cooked with cinnamon and a touch of clove. A fall staple.
Bakery
Sourdough Boule
Naturally leavened, 48-hour cold ferment. Crackling crust, open crumb.
Farmhouse Cinnamon Rolls
Weekend only. Cream-cheese icing. Warm when you walk in.
Buttermilk Biscuits
Made by the dozen. Flaky layers. Best eaten the day of.
Produce
Heirloom Tomatoes
Summer
Cherokee Purple, Brandywine, Green Zebra — whatever the vines offer.
Sweet Corn
Mid-Summer
Picked the same morning we put it on the stand.
Eggs
Pasture Eggs
Rich orange yolks from hens that actually run around. By the dozen.
— How It Works —
No orders. No shipping. Just come by.
The stand is open weekends 9 – 3 (and often on weekdays when the flag is out). Cash, Venmo, or the honor box — whatever's easier.