Farm-A-Jarn

28/09/2026

Around the farm on Sunday 27 Sep 2026.
Growing with our hearts, love, and a little bit of muddy hands.
Order on Grab or send us a message to order and pick up from the farm/office.

25/09/2026

24/09/2026

Our new girls laid their very first egg on 20 Sep!

And… nobody guessed correctly, so nobody wins the prize 🙂‍↔️

But the good news is: the egg queue is finally getting a little more relaxed!
We can now start taking weekly egg reservations from early November.

If you want a regular weekly supply, send us a message to reserve your spot. 🍳

22/09/2026

This lime thinks it's caviar. 🍋‍🟩

Outside, it looks like a tiny dark cucumber. Almost black, about the size of your finger. Most people would walk right past it.

Then you cut it open. Out spill tiny pale pink pearls. Nature's own popping boba.

This is finger lime. Chefs call it citrus caviar, or caviar lime.

Citrus australasica comes from the rainforests of eastern Australia. Aboriginal Australians were eating it long before any chef found it.

All citrus flesh is made of tiny juice sacs called vesicles. In a regular lime they're long, packed tight and stuck together. In finger lime they stay round and loose, so they tumble out like caviar.
Skin can be green, black, purple or red. Pearls go from pale green to pink to deep red. Ours: dark skin, pale pink pearls.

How to eat it?
Cut it in half. Squeeze from the end like toothpaste. The pearls pop between your teeth. Sour, uniquely fragrant, fresh, clean.
Try it on oysters, sashimi, grilled fish, yam, miang kham, a G&T or coconut ice cream.
Don't juice it. You lose the pop.

We grow it because we want to eat it and nobody else sells it.

Message us to reserve.

What would you top with citrus caviar? Tell us in the comments 😉

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มะนาวลูกนี้คิดว่าตัวเองเป็นคาเวียร์ 🍋‍🟩

ข้างนอกดูเหมือนแตงกวาจิ๋ว สีเข้มเกือบดำ ขนาดเท่านิ้วมือ ใครเดินผ่านก็คงไม่สังเกต

แต่พอผ่าออกมา เม็ดใสๆ สีชมพูอ่อนไหลออกมาเต็มจาน เหมือนป๊อปปิ้งจากธรรมชาติ

นี่คือฟิงเกอร์ไลม์ (Finger lime) เชฟเรียกว่า "มะนาวคาเวียร์“

Citrus australasica มาจากป่าฝนทางตะวันออกของออสเตรเลีย ชาวอะบอริจินกินกันมานานแล้ว ก่อนที่เชฟจะรู้จัก

เนื้อส้มและมะนาวทุกชนิดประกอบด้วยถุงน้ำเล็กๆ (juice vesicle) ในมะนาวทั่วไปถุงน้ำยาว เบียดกันแน่น ติดกันเป็นกลีบ แต่ในฟิงเกอร์ไลม์ถุงน้ำกลม แยกกันหลวมๆ เลยร่วงออกมาเป็นเม็ดเหมือนคาเวียร์

เปลือกมีทั้งเขียว ดำ ม่วง แดง เม็ดข้างในมีตั้งแต่เขียวอ่อน ชมพู ไปจนถึงแดงเข้ม ลูกนี้เปลือกเข้ม เม็ดชมพูอ่อน

กินยังไง?
ผ่าครึ่ง บีบจากปลายเหมือนบีบยาสีฟัน เคี้ยวแล้วแตกป๊อป รสเปรี้ยว หอม สด สะอาด
โรยหอยนางรม ซาชิมิ ปลาย่าง ใส่ยำ เมี่ยงคำ จินโทนิค หรือโรยไอติมกะทิ
อย่าเอาไปคั้นเป็นน้ำ เพราะเสน่ห์อยู่ที่เม็ดเล็กๆ

เราปลูกเพราะอยากกิน แล้วก็ไม่มีใครขาย แต่ตอนนี้เรามีขายแล้ว ทักแชทมาจองได้เลย

🍋‍🟩🌸🔬🦪🍸

22/09/2026

Lemon harvest day. Sold out in one day :)
More coming next month.
Subscription will receive in your delivery.
Send us message to reserve if you are new customers.

20/09/2026

He learned about chickens from a book.
Then he came to meet the real ones 🐔

A private farm tour, hands on from start to finish. Fed the hens fresh greens. Held them. Collected eggs from the nest. Picked figs 🍐

Books are a good start. But some things you have to touch to really understand.

A little farmer in the making.

Thank you to the lovely family for spending the day with us and supporting our farm.

🧑‍🌾🪺🐝🌻🥗

Want a private farm tour for your family? Message us.

18/09/2026

📩Update price list for Sep and Oct.
New item this month:
-italian parsley
-celery
-beet root
-baby carrot
-turmeric
-ginger
Send us message to reserve for pick up or delivery 📦

17/09/2026

Milky mushrooms. First flush after the big rain. 🍄

Calocybe indica. Also called milky mushroom, or summer mushroom.

We grow it on a compost bed under plastic. Straw, spawn, then a casing layer on top. Then you wait, and you keep it dark and damp, and you do not disturb it.

Then one morning they are just there.

Look at the base of the big one. Those little white pins are the next flush coming up behind it. That is what a healthy bed looks like.

No spray. No fungicide. Nothing but compost, water, and patience.

On the plate it holds up better than most. Thick stem, firm bite, mild and slightly sweet. It does not collapse into mush in a curry or a stir fry. Slice the stem thick, do not waste it, the stem is the best part.

It also keeps longer than oyster or straw mushroom after picking, which for a farm selling direct means it actually arrives at your kitchen in good shape.

Small batch this round. We are learning the bed.

🧑‍🌾☔️🪴🥗🍄‍🟫

15/09/2026

When do you think these new hens will start laying eggs? 🍳 Comment below for a chance to win a special gift from us. (It may or may not be a box of eggs)🪺

Hint: they’re now 18 weeks old.

15/09/2026

Beetroot. Out of the ground this morning. 🌱

Our soil here is sandy clay. Alive, mineral rich, no chemical spray, nothing forced. Small farm, slow growing. The beets take their time and fill up with flavour instead of water.

Now look at the tops.

Supermarket beetroot shows up bald. The leaves get cut off at origin because they wilt in two or three days and never survive the long haul in a chiller. That means you lose the best part of the plant.

Beet greens are fully edible and honestly better for you than the root. Vitamin K, vitamin A, folate, iron, magnesium, several times over. The glowing pink stalks are betalain, the same pigment that turns the root deep crimson.

How we eat the whole thing:
Leaves, fried hard with garlic. Like spinach, but with attitude.
Stalks, sliced into batons and started a minute early.
Root, roasted until sweet, or grated raw into salad.

Leaves attached means it was in the soil this week.
No leaves means nobody can tell you how long it sat in cold storage. 🥬

Grown here. Grown slowly. Eaten whole.