10/09/2026
A quick reminder that we’re on our new winter hours:
Saturdays and Sundays, 12-6 PM.
We are now closed on Fridays.
Oktoberfest was so much fun, and thank you to everyone who came out to celebrate with us. Now that it’s behind us, I finally carved out some time for the homesteading projects that make this season so satisfying. This is the part of farm life where we use what we grow and remember the old skills that kept households going long before grocery stores were around the corner.
It started with the Oktoberfest apple cake. Nothing goes to waste around here, so I took the apple scraps and turned them into apple c***r vinegar, which is now doing its thing in the kitchen. I’ve also got my fire c***r started, a key tool for keeping us healthy all winter long, and a jar of fermented garlic in honey is ready to work its magic.
The herb garden gave us a generous harvest this year. My bee balm, boneset, hyssop, mint, and coneflower echinacea are all dried, and I’ve started jarring them up for teas, tinctures, and oils that will become salves. There’s something very grounding about a shelf full of jars that started as plants in your own garden.
I was also gifted some walnut husks, so I’m trying my hand at natural dyeing. Tomorrow the kitchen towels for the restaurant go into the dye pot, and with the natural tannins and a rusty nail to deepen the color, I can’t wait to see what shade they become. It’s a small thing, but I love knowing even our towels will have a story.
Quiet is not in the forecast, though. We have so many projects to finish before the snow flies. There are at least 16 cords of wood to stack for the brewery, a winterizing project for the greenhouse tasting room, extra work to get the cabins ready for winter, and, and, and... You’ll hear more about all of it over the next few weeks.
Come see us this weekend. We’ll have the b**r on tap, the kitchen open, and the farm looking its autumn best.
Hope to see you on the farm,
Joy
