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Happy Song Farm, 13885 44th Street S, Afton, MN (2026)

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!

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 WINE VINEGAR
I ran out of things to do with elderflowers, so I stuffed them into a giant jar, drowned them with white wine 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

08/12/2026

See you Saturday, pals!

08/05/2026

Big news: We’re opening a farm stay!

Introducing The Roost at Happy Song Farm in Afton, Minnesota.

I’m still putting on the finishing touches, but here’s a preview: cozy accommodations, chickens outside your window, fresh sourdough and farm provisions waiting for you, sunset strolls through our prairie, and the option to grab a pitchfork and help with farm chores...or simply grab a cup of coffee and watch the goats treat the pigs like a jungle gym.

Booking details coming soon. We can’t wait to welcome you!

07/24/2026

Hi, it’s me, your friendly neighborhood farmer/baker, and I’m here to delight you with Saturday’s farmstand menu. Starting with...

SMOKED HONEY! I used my new pellet smoker to cold-smoke our raw honey with applewood, and oooh boy, it is a darn delight. I can only imagine all the ways you will use it. Cheese boards? Vinaigrettes? Grilled meats? Cocktails? If you’re me, you’ll drizzle if all over your bread. In fact...

CARROT & SMOKED HONEY FOCACCIA:
Sumac-dusted carrots, pistachios, and thyme-infused goat cheese are dimpled into naturally leavened dough, then baked and topped with mint, bee balm blossoms, and a drizzle of smoked honey. The pistachios are the only ingredient that didn’t come from our land, and I will resent that until the day I die. SHE DOESN’T EVEN GO HERE. (But her crunch is so fetch.)

MULBERRY & ELDERFLOWER SCONES;
I’ve been picking and plucking for weeks to bring you another round of these babies. Sweet mulberries and elderflowers are tucked into buttery scones and topped with a housemade elderflower cordial glaze.

CHAMOMILE SHORTBREAD COOKIES:
My chamomile plants have been going gangbusters, and they’re tired of going into a mug of hot water to put my ass to sleep. So I baked them into tender shortbread cookies instead. Butter > hot water

WILD GARLIC SALT:
Meadow garlic (Allium canadense) is a native wild allium I forage and blend with salt to capture its mild garlic flavor. Sprinkle it on eggs, vegetables, sourdough, wherever your heart desires!

ELDERFLOWER SUGAR
Elderflowers don’t last long, but I trapped their magic in this jar. Organic sugar is infused with fresh elderflowers until every crystal smells like summer. Use it to finish desserts, rim a glass, or sprinkle it on your kid’s toast and call it fairy bread.

PLUS! We’ll have all the regulars: sourdough bread, pasture-raised eggs, raw honey, maple syrup, and sweet galium extract (“wild vanilla”)

Also: two lonely bags of Raging Uterus Tea remain. Get one for yourself or another hormonal person in your life.

We open at 10am. See you Saturday!

07/20/2026

Carrots will be on the menu, but can we please be mature about it??

07/09/2026

I battled the brambles to bring you this menu. Swipe to see what’s stocking the farmstand tomorrow!

BLACK (CAP) & WHITE COOKIES: An homage to the classic black & white cookie that I ate on repeat during my NYC years. This is my Minnesota version: instead of chocolate, they’re getting shellacked with icing made from foraged black cap raspberries. Lemon graces the other half. They’re soft, cake-y and roughly the size of a salad plate. Fuhgeddaboudit!

MULBERRY & ELDERFLOWER SCONES: What grows together, goes together. Every June, I’m out gathering elderflowers and inevitably find another mulberry bush growing right beside them. Oftentimes, the goats are underfoot, convinced I’m foraging on their behalf. I’m not. Instead the mulberries and elderflowers are folded into buttery scone dough, baked until golden, and finished with a glaze made from housemade elderflower cordial.

SQUASH BLOSSOM FOCCACIA: The squash plants are banging out blossoms, so the fruitless ones get dimpled into sourdough focaccia. While I was snipping, I pruned a handful of tomato leaves and threw them in a pot of our goat milk to capture that unmistakable tomato-vine aroma. That milk got turned into cheese and is hitting the focaccia with the flowers, along with thyme and wild garlic. It’s basically a deconstructed stuffed squash blossom...baked into bread.

SOURDOUGH BREAD: Made with all organic flours, including a MN-grown rye for flavor, color and just the right amount of you betcha.

ELDERFLOWER SUGAR: I forage elderflowers and then let them lounge in organic cane sugar until they soak up every bit of flavor. Then I sift out the spent stuff and stir in more dried blossoms for taste and ✨ whimsy. ✨ Sprinkle it on berries, pastries, tea, or the rim of your next cocktail.

SPRUCE TIP SALT: Fresh spruce tips blended with sea salt for a bright, citrusy finish that makes everything taste like a zesty forest. Current favorite way to eat it: sprinkled on top of buttered radishes. Someone told me they were using it to rim their margarita glass. There’s no wrong way.

SWEET GALIUM EXTRACT: Or “Wild Vanilla” or “Vanilla of the North” or that “little bottle of magic you put in cookies.” Whatever yo

07/08/2026

The farmstand will be open FRIDAY, JULY 10, from 10am to 6pm. Swing by and get yourself a little treat.

06/26/2026

Presenting tomorrow’s menu, which is mostly homegrown, entirely handmade, and never AI-generated. Here’s what’s filling the farmstand — and hopefully your face:

STRAWBERRY BASIL SCONES
Not to brag, but these babies took first place in Afton’s Strawberry Fest baking competition in 2024. Yeah, you won a James Beard award, but have you won your very niche small town baking competition?!

SCAPES & CAPES SOURDOUGH FOCACCIA
Garlic scapes and nasturtium capers (pickled nasturtium seeds) get dimpled into naturally leavened dough, then baked and topped with dill from the garden, lemon wood sorrel from the yard, and whatever edible flowers happen to be blooming this afternoon (likely borage and marigold).

STRAWBERRY-RHUBARB HAND PIES
The war with the deer has ended and my rhubarb has rebounded. Here she is with her bestie, strawberry, baked into a flaky hand pie and sprinkled with elderflower sugar.

ELDERFLOWER SUGAR
Sprinkle it on your own hand pies, fresh berries, or mix it with hot water to make a cordial.

SPRUCE TIP FINISHING SALT
For roasted vedge, for game meats, for topping toasties, for the rim of your bougie margarita. YOU DO YOU.

“WILD VANILLA” EXTRACT
Minnesota can’t grow vanilla orchids, but our woods are carpeted with sweet-scented galium (Galium triflorum), a native plant with an uncanny vanilla aroma. I forage it all summer, then steep the dried leaves in Minnesota-grown, Minnesota-distilled vodka for weeks until it becomes our own vanilla of the North. Use it anywhere you’d reach for vanilla extract.

“RAGING UTERUS” TEA
A wildcrafted blend of nettles, raspberry leaves, lemon balm and chamomile — grown here intentionally and unintentionally — all come together to ease the hormonal war brewing inside you.

PLUS: SOURDOUGH BREAD, pasture-raised EGGS, a few bags of NETTLE FURIKAKE SOURDOUGH CRACKERS, wood-fired MAPLE SYRUP, raw HONEY from this second-generation beekeeper, and GOAT MILK SOAP.

Farmstand opens at 10am. Cash or Venmo. I’ll update in stories as things sell out.

aftonmn

Happy Song Farm

08/28/2026

08/14/2026

08/12/2026

08/05/2026

07/24/2026

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06/26/2026

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