Happy Song Farm

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Happy Song Farm A seasonal roadside farmstand & microbakery in Afton, MN.

We offer eggs, honey, maple syrup, goat milk soap, sourdough bread and other baked goods that feature ingredients farmed or foraged here.

I don’t have much time, so let’s just get down to brass tax. *slams briefcase on table*Farmstand. 10/10. 10am. Quite pos...
10/09/2026

I don’t have much time, so let’s just get down to brass tax. *slams briefcase on table*

Farmstand. 10/10. 10am. Quite possibly the last one of the year, pending mother nature and my to-do list.

I’ll have elderberries you can eat, drink or plant. A focaccia of my tuber and pepper dreams. An autumnal blondie that would give pumpkin spice a run for its money. THE apple c***r goat milk caramels. A few jars of cajeta (dulce de leche’s goat milk cousin). And a bunch of other stuff!

Y’all know the drill: come on the early side if you want the bakes or eggs. Sleep in if you just need to refill your honey stash. Bring your sweet tooth, your math skills, and your neverending wonder for the world around us because those Afton fall leaves will make the drive alone worth it. 🍁🍂

After many months of planning, paperwork, and FB Marketplace pickups of weird old farm stuff (in which I didn’t get murd...
09/25/2026

After many months of planning, paperwork, and FB Marketplace pickups of weird old farm stuff (in which I didn’t get murdered — yay!), The Roost, our “Bed & Bread” farm stay, is officially open!

You can book a weekend stay at the link below and spend a couple days on the farm with Gerald, Ralph, Puck, Fiddle, Fern, Violet, Sydney, Pepper, Spice, Bean, Cheese, Fancy, Pringles, Golden, Cuddles, Stream, Starlight, Peregrine, Raven, Opal, Pam, Sharon, Fox, Ginny, Jimmy Donaldson, Dusk, Amber, Bumble and Ripley.

They’re ambivalent about meeting you, but the human farmer (hi!) is excited to welcome you to The Roost.

https://www.airbnb.com/h/happysongfarm

Here’s something I never thought I’d say at age 48: I’m going back to school! I just started Cornell’s Master Beekeeping...
09/18/2026

Here’s something I never thought I’d say at age 48: I’m going back to school! I just started Cornell’s Master Beekeeping program — and for the next two-ish years, I’ll be diving deep into bee biology, genetics, queen rearing, colony management, and a million other things I don’t know yet. My brain is already twitchy.

Obviously, I’m doing this to be a better beekeeper. But to address the dead-dad elephant in the room: My beekeeper dad was the one I learned from and called with all my questions. And now he’s dead, so I can’t call him anymore. Or rather, I *can* call him, but the person who answers is an empathetic Gen Z woman who once took the call of a grieving daughter who was surprised his number had been re-assigned so quickly. But I’m assuming she doesn’t know anything about beekeeping. (Cassandra, if you do, let me know.)

So yeah, part of this is about filling the gap my dad left behind. I want to keep learning and getting better at this thing he taught me to love. And maybe someday, if my kids have questions about their own bees, they’ll call me.

This one’s for both of us. 🐝💛🐝

The farmstand is open tomorrow (Saturday, 9/12, 10am) and it’ll be chock full of Minnesota State Fair ribbon-winning tre...
09/11/2026

The farmstand is open tomorrow (Saturday, 9/12, 10am) and it’ll be chock full of Minnesota State Fair ribbon-winning treats, old standbys and new prods. Here we go:

SALTED HONEY & BROWN BUTTER SCONES (1st place)
These scones have a LOT of honey, which is convenient because I’m trying to use up my 2025 stash before we harvest this year’s honey. There’s also a boatload of brown butter and a little sprinkle of flaky sea salt which belongs on all honey-forward treats. The judges at the Fair loved them enough to award them a blue ribbon, but you are the only palates that matter, so please love them or I will cry.

HOT HONEY (4th place)
I tended the bees that made this honey, grew and dried all the chilis (a blend of serranos, habaneros, jalapeños and cayenne), then put them together and let time (and the dehydrator at 95 degrees) do its thing. The result is a very spicy and complex raw hot honey that came home with a pink ribbon. I have 24 jars, so if you don’t snag one this time, you’ll have to wait for the next drop in 4–6 weeks.

HOT HONEY FOCACCIA (4th place)
We love a re-use ( ), so after straining the chilis out of the hot honey, I dot them onto naturally leavened dough, add some housemade goat cheese, and bake it to crisp perfection. Then I add garden mint and a drizzle of hot honey. It earned me another pink ribbon, this time in “Professional Creative Bread”! LOL at anyone thinking I’m “professional.”

CHAMOMILE SHORTBREAD COOKIES
Buttery shortbread cookies flavored with chamomile from the garden. Five in cookies in a bag that you can eat during your afternoon fika, with or without tea. Oh, you need tea? I gotchu...

RISE & PINE TEA
Made with foraged white pine needles, plus lemon verbena and orange mint from the garden. This tea is bright, citrusy and has just the right amount of pine (which happens to be very high in vitamin c). Drink it to keep the scurvy away.

Ope, I’m running out of space. Here’s what left:
👉 Sourdough loaves
👉 Pasture-raised eggs
👉 Raw Honey
👉 Smoked Honey
👉 Maple Syrup
👉 Sweet Galium Extract (“Wild Vanilla”)
👉 Wild Garlic Salt
👉 Elderflower Sugar
👉Goat milk soap
👉Calendula salt scrub

See you tomorrow, pals!

The Happy Song Farm family went hard at the Minnesota State Fair this year and, for the first time, decided to enter som...
09/09/2026

The Happy Song Farm family went hard at the Minnesota State Fair this year and, for the first time, decided to enter some of the competitions. We had no idea what we were getting into and how many lines and different drop-offs we had signed up for. 🤪 But…we had fun, made many line buddies, and even won some ribbons!

On Saturday, 9/12, I’ll be stocking the farmstand with my winning bakes and hot honey. I’ll even hang up my kid’s magnificent crop art so you can feel like you’re at the fair, minus the $25 parking.

The ribbons, in all their tiny glory:
💙 FIRST PLACE: Salted honey & brown butter scones in the Bee & Honey scone category
🩷 FOURTH PLACE: Hot Honey Focaccia in the “Professional Creative Bread” category.
🩷 FOURTH PLACE: Hot honey in Bee & Honey
❤️ SECOND PLACE: My daughter’s crop art in the junior division
💛 FIFTH PLACE: My son’s sunflower for “My Favorite Sunflower” category
🐈‍⬛ My husband’s crop art did not ribbon anywhere other than my heart.

The farmstand is open tomorrow (8/29), and I’ve been picking, pureeing, steeping, squeezing, plucking, milking and curdl...
08/28/2026

The farmstand is open tomorrow (8/29), and I’ve been picking, pureeing, steeping, squeezing, plucking, milking and curdling (sorry, gross cheese word) to make you these:

SWEET BEET + CHOCOLATE + BAY SCONES
Some of you will remember this weirdo from last year. It’s pink from our homegrown beets, peppered with chocolate chips, and drizzled with an icing made from bay leaves plucked fresh from the garden. I’ve seen the memes calling bay leaves a “pantry placebo” and I’m here to say: JUSTICE FOR BAY! Steep some in hot water and see how good your house smells, like cinnamony eucalyptus. It goes great with chocolate AND beets, whether it’s in soup or scones.

TOMATO & NASTURTIUM PESTO FOCACCIA
The tomatoes and nasturtiums are going gangbusters, so they’re getting together on some sourdough focaccia. The pesto is made with nasturtium leaves, pistachios, garlic, lemon, EVOO and housemade lemon verbena goat cheese. After baking, it’s getting showered with nasturtium petals, obvi.

SHISO & WILD PLUM THUMBPRINT COOKIES
I have a volunteer patch of shiso growing in rocks outside my door, so I picked an armload and pulsed it with sugar until I had a half-gallon of shiso sugar. Then I thought: “WTF am I doing with this?” The answer: shiso shortbread. The wild plums are also having a banner year, which is both a blessing and a curse because jamming these babies made my kitchen look like a crime scene. Anyway, that wild plum jam is now filling the cookies...and my husband cleaned the kitchen. So it all worked out.

CALENDULA GOAT MILK SOAP & SALT SCRUB
You’ve had my goat milk soap, but now we’ve got a salt scrub too. Both are made with homegrown calendula and are especially nice for dry or sensitive skin. Buff with the scrub, then follow up with the soap to get yourself all soft and clean.

Plus, as always, we’ll have SOURDOUGH BREAD, pasture-raised EGGS, and all the sundries you could ever dream of (HONEY, SMOKED HONEY, MAPLE SYRUP, WILD VANILLA, WILD GARLIC SALT). Programming note: elderflower vinegar is sold out, but I have restocked ELDERFLOWER SUGAR.

We open at 10! Cash or Venmo. Please double check math and ensure payment goes through. Please and thanks and love you!

Swipe through to see what’s stocking the farm stand on Saturday, 8/15. First up:TOMATO & SCAPE PESTO FOCACCIAIt’s the be...
08/14/2026

Swipe through to see what’s stocking the farm stand on Saturday, 8/15. First up:

TOMATO & SCAPE PESTO FOCACCIA
It’s the best time in the garden, when the cherry tomatoes are coming in by the bushel. Or whatever the appropriate agricultural measurement is. I have no idea. I just know the Sungolds are SLAYING and they’re going to get smooshed into some fluffy sourdough focaccia, along with the garlic scape pesto I put up in the spring. Each loaf will be finished with foraged wild garlic blossoms, even though the photo shows wild bergamot, because that’s what was available during my test bake. Take it up with mother nature.

➡️ More menu this way. ➡️

HONEYBERRY & SOUR CHERRY SCONES
If you’re unfamiliar with honeyberries (aka, “haskaps”), picture an elongated blueberry. They kinda taste like them too, which is why many people grow honeyberries after finding out they suck at growing blueberries 🙋🏼‍♀️.

These honeys are teaming up with our sour cherries and getting folded into buttery scones, then finished with a lemon verbena icing made from yet another garden overachiever.

ELDERFLOWER WHITE W**E VINEGAR
I ran out of things to do with elderflowers, so I stuffed them into a giant jar, drowned them with white w**e vinegar, and forgot about it for over a month. Then I strained it, added a teensy bit of organic sugar, and voilà: a bright, floral elderflower vinegar that you can use in vinaigrettes, marinades, or reduce it into a syrupy gastrique. Or add a splash to sparkling water for a floral, shrub-like refresher.

NETTLE FURIKAKE CRACKERS
Tangy sourdough crackers sprinkled with our homegrown furikake blend of nettles, sesame seeds and dried chilis (and a pinch of non-homegrown salt and organic sugar 😜 ). Nettles might seem like an odd substitute for seaweed, but they have that similar minerally, umami-y thang that makes furikake so addictive. Add these fancy cracks to your cheese boards or eat them straight outta the bag.

SOURDOUGH BREAD
All organic flours, including a touch of Minnesota-grown rye, naturally leavened with my 50-year-old starter, and fermented for over 24 hours.

PASTURE-RAISED EGGS
All our spring chickens have started laying which means we n

See you Saturday, pals!
08/12/2026

See you Saturday, pals!

Address

13885 44th Street S
Afton, MN
55001

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