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Tuesday 8am - 4pm Wednesday 8am - 4pm Thursday 8am - 4pm Friday 8am - 4pm Saturday 8am - 4pm Sunday 8am - 4pm

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Adams Eco Farm, Sitio Malaggao, Adams Ilocos Norte, Adams (2026)

17/08/2026

𝗦𝗶𝗻 𝗶𝗻 𝗮 𝗯𝗼𝘅. 😂

I bought these ensaymadas from Tita Kit's Ensaymadas last weekend, and honestly, they were heavenly.

Pillowy soft, beautifully buttery, not too sweet, and generously covered in cheese. I’ve had my fair share of ensaymada through the years, homemade and store-bought, and 𝘁𝗵𝗶𝘀 𝗼𝗻𝗲 𝗲𝗮𝘀𝗶𝗹𝘆 𝗯𝗲𝗹𝗼𝗻𝗴𝘀 𝗮𝗺𝗼𝗻𝗴 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝗜’𝘃𝗲 𝗵𝗮𝗱.

Wen used to bake ensaymada for me, way before I was bitten by the baking bug. 🙃 When I eventually got interested in bread, I taught myself and went down the rabbit hole of artisan baking. Wen thought I was crazy. Hahaha.

I’ve tried making ensaymada myself over the years, but I think I’ve finally accepted something:

𝗧𝗵𝗲𝗿𝗲 𝗮𝗿𝗲 𝘁𝗵𝗶𝗻𝗴𝘀 𝗯𝗲𝘁𝘁𝗲𝗿 𝗹𝗲𝗳𝘁 𝘁𝗼 𝗽𝗲𝗼𝗽𝗹𝗲 𝘄𝗵𝗼 𝗮𝗿𝗲 𝗲𝘅𝗰𝗲𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗮𝘁 𝗺𝗮𝗸𝗶𝗻𝗴 𝘁𝗵𝗲𝗺.

Especially when they come in a box looking this sinful. 😂

We also tried hard not to make these kinds of bakes at home because of Wen’s diabetes. So perhaps this was partly a little comfort for me and Laya, too.

Sometimes you look at a box of ridiculously good ensaymada and tell yourself:

𝗜 𝗱𝗲𝘀𝗲𝗿𝘃𝗲 𝘁𝗵𝗶𝘀. ❤️

And then you eat the evidence.

11/08/2026

𝗠𝗮𝗺𝗮 𝗦𝘆𝗹'𝘀 𝗿𝗼𝗮𝘀𝘁 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗷𝘂𝘀𝘁 𝗴𝗼𝘁 𝗮 𝗹𝗶𝘁𝘁𝗹𝗲 𝗔𝘀𝗶𝗮𝗻 𝗱𝗲𝘁𝗼𝘂𝗿. 🌿🍗

We made this roast chicken for a group of guests who prefer familiar Filipino flavours.

And honestly, I get it.

Not everyone is comfortable with French or Italian herbs. Some people are simply more at ease with the flavours they grew up with, and I respect that. Food doesn't always have to challenge you. Sometimes, it just needs to make you feel at home.

Wen used to make his roast chicken this way too, loosely inspired by his mom, Mama Syl's, roasted chicken, with 𝗸𝗮𝗳𝗳𝗶𝗿 𝗹𝗶𝗺𝗲 𝗹𝗲𝗮𝘃𝗲𝘀 𝘁𝘂𝗰𝗸𝗲𝗱 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗰𝗮𝘃𝗶𝘁𝘆.

For this version, I used 𝗽𝗮𝗻𝗱𝗮𝗻 𝗶𝗻𝘀𝘁𝗲𝗮𝗱, together with lemongrass and the usual suspects of aromatics.

The rub had 𝗮 𝘁𝗼𝘂𝗰𝗵 𝗼𝗳 𝗳𝗶𝘃𝗲-𝘀𝗽𝗶𝗰𝗲, giving it a little more warmth.

The difference was subtle but lovely. Wen's version had that bright, citrusy fragrance from the kaffir lime leaves. This one had a little more 𝘄𝗮𝗿𝗺𝘁𝗵 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝘀𝗽𝗶𝗰𝗲𝘀, while the pandan stayed quietly in the background.

The result?

𝗔 𝗿𝗼𝗮𝘀𝘁 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝘁𝗵𝗮𝘁 𝗳𝗲𝗹𝘁 𝗳𝗮𝗺𝗶𝗹𝗶𝗮𝗿, 𝗯𝘂𝘁 𝘄𝗮𝘀𝗻'𝘁 𝗾𝘂𝗶𝘁𝗲 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲 𝗼𝗻𝗲.

And apparently, it worked.
"𝗧𝗵𝗲 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗶𝘀 𝘀𝗼𝗼𝗼𝗼 𝗴𝗼𝗼𝗱." 😋

Sometimes cooking for people isn't about asking them to step outside their comfort zone.

Sometimes, you meet them there... and quietly introduce them to something new. 🌿🍗

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

10/08/2026

🌾 𝗙𝗿𝗼𝗺 𝗔𝗴𝗻𝗶𝗵𝗼𝘁𝗿𝗮 𝘁𝗼 𝗝𝗲𝗲𝗿𝗮 𝗥𝗶𝗰𝗲

I bought this 𝗕𝗿𝗼𝘄𝗻 𝗕𝗮𝘀𝗺𝗮𝘁𝗶 𝗥𝗶𝗰𝗲 from India Salaam for Agnihotra.

But then I looked at it and thought...

𝗝𝗲𝗲𝗿𝗮 𝗿𝗶𝗰𝗲. 😋

Those long, slender grains, the earthy nuttiness of brown basmati, toasted cumin sizzling in ghee, a few whole spices... I think this deserves a place at our table too.

So yes, some of this rice will go to Agnihotra, but some of it is definitely getting its 𝗷𝗲𝗲𝗿𝗮 𝗿𝗶𝗰𝗲 𝗺𝗼𝗺𝗲𝗻𝘁.

I haven't made jeera rice with brown basmati before, so I'm curious to see how it turns out. I have a feeling it will give jeera rice a bit more personality. The warm aroma of cumin and the nuttiness of the rice should complement each other beautifully.

I can almost picture it beside one of Wen's curries. 😉

𝗪𝗮𝗶𝘁... 𝘃𝗶𝗻𝗱𝗮𝗹𝗼𝗼.

So before I burn any of it in the name of ritual, some of it may be getting cooked in ghee, cumin and whole spices... or finding itself underneath 𝗪𝗲𝗻'𝘀 𝗳𝗶𝗲𝗿𝘆 𝗣𝗼𝗿𝗸 𝗩𝗶𝗻𝗱𝗮𝗹𝗼𝗼. 🌶️

𝗦𝗼𝗺𝗲𝘁𝗶𝗺𝗲𝘀 𝗮𝗻 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁 𝗰𝗼𝗺𝗲𝘀 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗸𝗶𝘁𝗰𝗵𝗲𝗻 𝘄𝗶𝘁𝗵 𝗼𝗻𝗲 𝗽𝘂𝗿𝗽𝗼𝘀𝗲 𝗮𝗻𝗱 𝗲𝗻𝗱𝘀 𝘂𝗽 𝘃𝗼𝗹𝘂𝗻𝘁𝗲𝗲𝗿𝗶𝗻𝗴 𝗳𝗼𝗿 𝗮𝗻𝗼𝘁𝗵𝗲𝗿. 😂🌾

08/08/2026

𝗗𝗲 𝗖𝗲𝗰𝗰𝗼 𝗚𝗻𝗼𝗰𝗰𝗵𝗶 𝗺𝗲𝗲𝘁𝘀 𝗺𝘆 𝗚𝗲𝗻𝗼𝘃𝗲𝘀𝗲. 🍝

I've cooked gnocchi before, but this was my first time trying De Cecco, a store-bought version. Curiosity got the better of me, so I decided to try these instead of making them from scratch like I usually do.

𝗣𝗹𝗲𝗮𝘀𝗲 𝗰𝘂𝘁 𝗺𝗲 𝘀𝗼𝗺𝗲 𝘀𝗹𝗮𝗰𝗸, 𝗽𝗲𝗼𝗽𝗹𝗲! 🤣

I had a 𝗳𝗿𝗲𝘀𝗵 𝗯𝗮𝘁𝗰𝗵 𝗼𝗳 𝗚𝗲𝗻𝗼𝘃𝗲𝘀𝗲 𝗿𝗮𝗴𝘂̀ going, and I thought the two might make a pretty good team...and hoped they'd get along.

They did.

The gnocchi weren't as pillowy as homemade ones, but that's hardly a fair comparison. They held their own, carried the ragù beautifully, and the long-cooked onions wrapped around every little ridge.

The real review didn't come from me.

Laya's plate? 𝗦𝗶𝗺𝗼𝘁.
Our guest's plate? 𝗦𝗶𝗺𝗼𝘁.

The plate comes back looking as though it had been licked clean. Honestly, that's good enough for me. Around here, that's about as close to a Michelin star as it gets. 🤣

Although... I do think I can coax a better texture out of these De Cecco gnocchi next time. The packet says two minutes after they float. I'm already wondering if a shorter cooking time might give me the pillowy texture I'm after.

One thing's certain, though...

𝗧𝗵𝗮𝘁 𝗚𝗲𝗻𝗼𝘃𝗲𝘀𝗲 𝗿𝗮𝗴𝘂̀ 𝗶𝘀 𝗮 𝗸𝗲𝗲𝗽𝗲𝗿. 𝗔𝗻 𝗮𝗯𝘀𝗼𝗹𝘂𝘁𝗲 𝗯𝗮𝗻𝗴𝗲𝗿. ❤️🍝

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

07/08/2026

"𝗜'𝗺 𝗰𝗿𝗮𝘃𝗶𝗻𝗴 𝗙𝗿𝗲𝗻𝗰𝗵 𝘁𝗼𝗮𝘀𝘁 𝗰𝗵𝗮𝗹𝗹𝗮𝗵." 🤍

There are cravings... and then there are messages that simply say that...this landed in my inbox, and I couldn't help but smile.

This loaf is heading to one of our regulars this weekend, and it reminded me how much I've missed baking for others.

For the past three months, I've been accepting only very limited bread orders while finding my rhythm again. Thank you to everyone who patiently waited, checked in, and quietly understood.

Since I'll already be baking this weekend, I thought I'd open a few more slots.

If you've been waiting for an 𝗘𝗩𝗢𝗢 𝗖𝗵𝗮𝗹𝗹𝗮𝗵, 𝗣𝗮𝗶𝗻 𝗱𝗲 𝗠𝗶𝗲, 𝗙𝗼𝗰𝗮𝗰𝗰𝗶𝗮, 𝗼𝗿 𝗼𝗻𝗲 𝗼𝗳 𝗼𝘂𝗿 𝘀𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗹𝗼𝗮𝘃𝗲𝘀, send me a message. Everything is baked in small batches, so I'll only accept a limited number of orders.

📩 𝗜𝗳 𝘆𝗼𝘂'𝗱 𝗹𝗶𝗸𝗲 𝗮 𝗹𝗼𝗮𝗳 𝘁𝗵𝗶𝘀 𝘄𝗲𝗲𝗸𝗲𝗻𝗱, 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗲𝗻𝗱 𝘆𝗼𝘂𝗿 𝗼𝗿𝗱𝗲𝗿 𝗯𝘆 𝗰𝗹𝗼𝘀𝗲 𝗼𝗳 𝗽𝗹𝗮𝘆 𝘁𝗼𝗱𝗮𝘆 𝘀𝗼 𝗜 𝗰𝗮𝗻 𝗳𝗶𝗻𝗮𝗹𝗶𝘀𝗲 𝘁𝗵𝗲 𝗯𝗮𝗸𝗲.

Sometimes, all it takes is one craving to wake up a quiet oven. 🍞

04/08/2026

𝗪𝗘𝗡'𝗦 𝗧𝗢𝗠 𝗬𝗨𝗠 🦐🌿
We've been serving Tom Yum like this since 2017.

There are many wonderful ways to make Tom Yum.

𝗧𝗵𝗶𝘀 𝗶𝘀 𝗪𝗲𝗻'𝘀.

A clear, bright, unapologetically tangy broth built from homemade chicken stock and shrimp heads. Fragrant with lemongrass, kaffir lime leaves, and galangal. Rich with the natural sweetness of shrimp, yet never heavy. Spicy enough to wake the palate, never enough to overpower it.

The kaffir lime leaves came from our own tree.

The galangal came from the plant Wen tucked into the garden years ago.

So yes, I wish I had fresh coriander too, but it's not easy to find here. That's simply the reality of cooking in Adams. The nice thing is that this soup doesn't depend on it. Coriander would have been the final brushstroke, not the canvas.

Perhaps that's why every bowl still tastes so much like home.

I was tempted to add more water as the broth reduced. I almost reached for the shrimp bisque. I even thought about turning it into the familiar red version.

I'm glad I didn't.

Over the years, Wen and I never worried about whether our version matched someone else's. We never cooked to win debates about authenticity. Every cook has a story, every kitchen has its own rhythm, and every table has its own memories. We respect that.

We simply cooked the food we believed in.

Sometimes, the most beautiful recipes aren't the ones that keep changing. They're the ones you trust enough to leave exactly as they are.

𝗧𝗵𝗶𝘀 𝗶𝘀, 𝗮𝗻𝗱 𝗮𝗹𝘄𝗮𝘆𝘀 𝘄𝗶𝗹𝗹 𝗯𝗲, 𝗪𝗲𝗻'𝘀 𝗧𝗼𝗺 𝗬𝘂𝗺. 💚

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

03/08/2026

☕️𝗔 𝗴𝗹𝗼𝗼𝗺𝘆 𝗺𝗼𝗿𝗻𝗶𝗻𝗴 𝗶𝗻 𝗔𝗱𝗮𝗺𝘀. ☁️

Rain trickles outside, the kind that lingers rather than pours. The mountains wear a veil of mist, and the day seems in no hurry to begin. 🌦☂️

I woke to a 6:00 AM alarm, not because I had to, but 𝗯𝗲𝗰𝗮𝘂𝘀𝗲
🇸🇯 𝗬𝗢𝗔𝗦𝗢𝗕𝗜'𝘀 𝗟𝗼𝗹𝗹𝗮𝗽𝗮𝗹𝗼𝗼𝘇𝗮 𝘀𝗲𝘁 𝘀𝘁𝗮𝗿𝘁𝗲𝗱 𝗮𝘁 𝟲:𝟮𝟱. Some mornings deserve a soundtrack before they deserve words. 🈯️ 🎼

𝗔𝗻𝗱 𝘁𝗵𝗲𝗻, 𝗝𝗮𝘃𝗮 𝗥𝗼𝗯𝘂𝘀𝘁𝗮.

Wen and I fell in love with this coffee around 2000. More than twenty-five years later, it's still the cup I instinctively reach for. Earthy, bittersweet, familiar.

It doesn't fix everything. 💔🥹 My mornings are still difficult more often than I'd like. But somehow, this coffee nudges the day ever so slightly in the right direction.
Sometimes, that's enough.

Here's to rainy mornings, good music, and a cup that has stayed with me through the years. ☕🍃

📩 If you ever find yourself in Adams, come share a cup with us. Sit awhile, listen to the rain if it happens to visit, breathe in the mountain air, and discover why Java Robusta has been one of our coffee of choice for over twenty-five years.

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📌 𝗡𝗼𝘁𝗲: Farm Life is our little journal of daily life, food, and good vibes on the homestead 🌾🐓🍳
Most of what you see here also has a fancier, guest-worthy restaurant version. Yup — same soul, just plated prettier. 😉

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

01/08/2026

𝗦𝗵𝗲 𝗮𝗹𝗺𝗼𝘀𝘁 𝗴𝗮𝘃𝗲 𝗙𝗲𝗿𝗻𝗮𝗻𝗱𝗼 𝗔𝗺𝗼𝗿𝘀𝗼𝗹𝗼 𝗮 𝘀𝗲𝗰𝗼𝗻𝗱 𝗹𝗶𝗳𝗲...𝘄𝗶𝘁𝗵𝗼𝘂𝘁 𝗸𝗻𝗼𝘄𝗶𝗻𝗴 𝗶𝘁.

Laya has always made her own notebooks.

Not from expensive stationery, but from discarded sheets of paper, old brown paper bags, and whatever she believes deserves another chapter instead of the trash bin.

This notebook had been sitting unfinished for months. She couldn't decide what to use for the cover.

Then our grocery supplies arrived.

Packed inside a humble 𝗚𝗶𝗻𝗲𝗯𝗿𝗮 𝗦𝗮𝗻 𝗠𝗶𝗴𝘂𝗲𝗹 carton.

She stared at it for a while, cut out the panels, and spent the afternoon turning them into the notebook's cover.

When she proudly showed it to me, she laughed.

"I just found the logo interesting."

I smiled.

"You don't know?"

"Don't know what?"

"𝗧𝗵𝗮𝘁 𝗠𝗮𝗿𝗰𝗮 𝗗𝗲𝗺𝗼𝗻𝗶𝗼 𝗹𝗼𝗴𝗼 𝘄𝗮𝘀 𝗰𝗼𝗺𝗺𝗶𝘀𝘀𝗶𝗼𝗻𝗲𝗱 𝗯𝘆 𝗗𝗼𝗻 𝗘𝗻𝗿𝗶𝗾𝘂𝗲 𝗭𝗼𝗯𝗲𝗹 𝗱𝗲 𝗔𝘆𝗮𝗹𝗮 𝗶𝗻 𝟭𝟵𝟭𝟳. The artist who painted it was a young, relatively unknown 𝗙𝗲𝗿𝗻𝗮𝗻𝗱𝗼 𝗔𝗺𝗼𝗿𝘀𝗼𝗹𝗼...who would later become the first-ever to be recognized as a 𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗔𝗿𝘁𝗶𝘀𝘁 𝗼𝗳 𝘁𝗵𝗲 𝗣𝗵𝗶𝗹𝗶𝗽𝗽𝗶𝗻𝗲𝘀."

Her eyes widened.

"Seriously?"

She hadn't chosen it because it was famous.

She chose it because it was beautiful.

I think that's my favorite part of the story.

Before we know an artist's name, before we learn the history behind the work, good design has already done its quiet job. It catches the eye. It refuses to be ignored.

A century-old illustration printed on an ordinary liquor carton found its way onto a handmade notebook crafted from scrap paper in our little corner of Adams.

Sometimes art doesn't wait for a museum.

Sometimes it waits on a cardboard box.

🌿📖🎨

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📌 𝗡𝗼𝘁𝗲: Farm Life is our little journal of daily life, food, and good vibes on the homestead 🌾🐓🍳
Most of the dishes featured here also has a fancier, guest-worthy restaurant version. Yup — same soul, just plated prettier. 😉

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

30/07/2026

🌿 𝗦𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗳𝗿𝗮𝗴𝗿𝗮𝗻𝘁 𝗶𝘀 𝗮𝗯𝗼𝘂𝘁 𝘁𝗼 𝗳𝗶𝗻𝗱 𝗶𝘁𝘀 𝘄𝗮𝘆 𝗶𝗻𝘁𝗼 𝘁𝗼𝗱𝗮𝘆'𝘀 𝗽𝗼𝘁...

Sometimes, the smallest leaves carry the biggest stories...smells like Thailand... with a little Adams magic. 🍀🍋

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

29/07/2026

𝗧𝗵𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗸𝗶𝗻 𝗧𝗵𝗮𝘁 𝗡𝗲𝘃𝗲𝗿 𝗠𝗮𝗱𝗲 𝗜𝘁 𝘁𝗼 𝘁𝗵𝗲 𝗧𝗮𝗯𝗹𝗲

Nothing fancy today. Just the chicken skins I saved while preparing biryani. I tossed them into a skillet straight from the freezer and let them slowly render in their own fat. I wasn't planning to serve them at all. 𝗜 𝘀𝗶𝗺𝗽𝗹𝘆 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝗿𝗲𝗻𝗱𝗲𝗿 𝘀𝗼𝗺𝗲 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗼𝗶𝗹.

Instead, 𝘁𝗵𝗲𝘆 𝗳𝘂𝘀𝗲𝗱 𝗶𝗻𝘁𝗼 𝗼𝗻𝗲 𝗴𝗶𝗮𝗻𝘁 𝗰𝗿𝗶𝘀𝗽𝘆 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝘀𝗸𝗶𝗻 "𝗰𝗮𝗸𝗲."

It had barely come out of the pan and was still cooling on a paper towel when hungry people started gathering around it, pulling off pieces before I could even think about plating it. (Hence the paper towel. 🤣)

Sometimes, the best things to come out of a kitchen are the ones you never intended to make. 🍗😄

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

Adams Eco Farm

17/08/2026

11/08/2026

10/08/2026

08/08/2026

07/08/2026

04/08/2026

03/08/2026

01/08/2026

30/07/2026

29/07/2026

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Wednesday	8am - 4pm
Thursday	8am - 4pm
Friday	8am - 4pm
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Sunday	8am - 4pm