Well Fed Farm, Floyd VA

Well Fed Farm, Floyd VA A small family farm of pastured heritage breed animals. We LOVE good food and enjoy it most when its made from scratch, grown from seed, and raised with love.

Est. 2010

Registered Dutch Belted Dairy Cattle

100% Grass-Fed raw milk cow shares

Pastured poultry // Non-GMO fed hen eggs & broilers

Veg & value added farm grown goods

Working towards closed loop farming utilizing organic practices. Questions? // Be in Touch
Aaren Nunez
[email protected]

Hey Locals!! This should be good…You can never have enough of these amazing baskets!!
06/29/2023

Hey Locals!! This should be good…
You can never have enough of these amazing baskets!!

Hey friends, here’s to a long time not posting and all the goodness showing up.Here’s a huge sheet pan spring goodness p...
04/20/2023

Hey friends, here’s to a long time not posting and all the goodness showing up.

Here’s a huge sheet pan spring goodness pie layered between flakey buttery sheets of crisp phyllo. (Store bought, let’s be real here).

Big heaps of stinging nettles from the garden, spinach, green garlic, scallions, a quick fresh quick pressed raw milk cheese from my cows coated in a ramp salt I made, the first asparagus spears from the garden, hen eggs, fresh herbs.

My favorite thing to make and eat this time of year. It’s so magical and good for you.

Busy, busy, with our new Berner pup. Best dogs ever. Killing me now, but Alta is such my all time favorite bringing on a second hopefully as grand makes these sleepless nights worth it.

Say hello & welcome to our newest wonderful Bernese Mountain dog pup, Baso. He and his brother are already thick as thieves.

Look at these pretties!Very excited how these jars turned out today.This morning I harvested beets, fennel, and onions. ...
07/27/2022

Look at these pretties!

Very excited how these jars turned out today.

This morning I harvested beets, fennel, and onions. These are layered jars with all three and are hot out of the canning kettle.

I LOVE a salad with pickled beets, or perhaps a bowl to nibble set out before dinner with a few cheeses, a salami, etc. Well this is my personal perfect pickle combo to cover both of those cravings.

A slice of ginger, a few thyme sprigs, some white pepper corns, thinly sliced red onion rings, then thinly sliced fennel bulb, golden and chioggia peeled cubed beetroot all topped with a turmeric spiked pickling vinegar syrup infused with toasted coriander, mustard seed and more.

I’ll need to write this one down.

How I build a meal: -take stock of what I have on hand-think about flavors-build as I go and improviseThis baked pasta h...
03/17/2022

How I build a meal:
-take stock of what I have on hand
-think about flavors
-build as I go and improvise

This baked pasta has a lot going on, yet works. So. Well.

Having this new puppy, err baby let’s be real, meant I basically had to build this meal all day in small steps.

Bitter radicchio, earthy sweet parsnip root pan roasted in garlic butter to balance that out, sausage with three types of homegrown chile, fresh fennel bulb, leafy celery, and garlic, farmstead ricotta and homemade moz from the freezer, a bechamel infused with aromatics that turned into a mornay with the addition of some grated piave all gets tossed with pasta shells…

There are butter toasted walnuts as well and it all bakes until golden and bubbly and then gets topped with more (fried) parsnip.

Follow a few steps more in my stories.

If I had a blog or zine or Patreon this is one recipe I would definitely share. While there are many steps, they aren’t hard and can be spread out. A happy large return from humble ingredients… my favorite.

It’s been a while since I posted here! Went to Italy.Came home to the first calf of the season right before Christmas. S...
02/21/2022

It’s been a while since I posted here!
Went to Italy.
Came home to the first calf of the season right before Christmas. Second calf arrived a few days after that (both perfectly belted heifers!).
I have been milking, and cooking, battling mud and brutal winds up here and all that is February. (This month is always the pits for me).
But, it’s time to start seeds again now and almost time to bring this little fluff of a fella home!!
On my birthday, we will welcome this gorgeous Berner pup to our farm (three more weeks!!) So that’s the update ⭐️
(After being merry and playing I scooped him up and he was so chill. He literally leaned up next to me and eventually fell asleep 😴 in my arms- this is the one)

Checking in on my Sweets.Now here’s a big boy.The vines are still going strong. I actually harvested the greens after di...
09/29/2021

Checking in on my Sweets.

Now here’s a big boy.

The vines are still going strong. I actually harvested the greens after digging the tubers of this one plant to use with my masa for homemade tortillas later (if I get to it tonight!).

When do you fork up your sweet potatoes?

2021 loaded canning shelf 💪🏽⚡️Decided to get this image on my grid as there were a few questions from the other day when...
09/29/2021

2021 loaded canning shelf 💪🏽⚡️

Decided to get this image on my grid as there were a few questions from the other day when I posted this quick snap in my stories.

🔸My shelf is located in an unfinished section of our basement- which is also our laundry room, storage area, and home of an extra fridge (for ferments) and also another freezer. It’s all wood and was built years back by my kids’ dad from scraps we had on hand.

🔸This year I only canned what I grew here on the farm.

🔸The quarts are 6 deep and the pints 7 deep (So, yes- lotza 🍅s this year)

Any other ?s I will try to answer them.

Feels like fall and this damp chilly weather had me craving this…A delicious shepherd’s pie that definitely is NOT your ...
09/22/2021

Feels like fall and this damp chilly weather had me craving this…

A delicious shepherd’s pie that definitely is NOT your typical British version. My lamb shepherd’s pie is made with saffron, plump golden raisins, sweet peppers, diced baby eggplant and ginger among other things.

There’s a hint of sweet and a balanced bit of chile heat. Topped with our mondak gold potatoes (including their pink skins) whipped up with a healthy amount of farmstead cultured butter, full fat yogurt, and a hint of my I keep on hand.

Cannot beat that…

Decadent seasonal concord grape bread 💫My take on a traditional Tuscan Schiacciata all’Uva.No recipe, put together a yea...
09/15/2021

Decadent seasonal concord grape bread 💫

My take on a traditional Tuscan Schiacciata all’Uva.

No recipe, put together a yeasted dough and untraditionally added farmstead ground Otto File cornmeal plus olive oil infused with toasted anise seed, perfectly ripe Concord grapes just picked…

Two layers piled with all that goodness and a touch of sugar. OMG, hard to stop eating this. Going to try freezing a cut up sheet pan this year of this.

Much more in my stories 🌟

Farmstead lacto-fermented sauerkraut!Got my sour cabbage all jarred up and into the fridge. Yes, this is a half gallon m...
09/15/2021

Farmstead lacto-fermented sauerkraut!

Got my sour cabbage all jarred up and into the fridge. Yes, this is a half gallon mason jar. Yes, I made three full gallons when it was all said and done to take us through the winter.

I used several different varieties of homegrown (and started from seed) green cabbages and pink himalayan salt and that’s it. Oh, and a little elbow grease 😉

Everything was packed into a 5 gallon ceramic crock and weighted down. I tend to get nervous with big batches… what if something goes wrong and I ruin the entire batch!?

But, the fermentation goddesses were on my side and this batch is perfectly crunchy and just the right tang and salt. Win!!

Last night we had beer brats so I had to dig in for and then I realized I should just jar it all up.

I LOVE SO so much.
You?

Bringing in my over the last couple of days.With rain forecasted to be heading our way and the deluge we got over the ...
09/15/2021

Bringing in my over the last couple of days.

With rain forecasted to be heading our way and the deluge we got over the last few weeks, I have been trying to gauge when to harvest and this year has been more tricky than some.

I pulled all the field corn but the tallest, most green Bloody Butcher ears and am going to finish drying by hanging it all in our mudroom.

There was a remarkable amount of cross pollination this year between varieties. Which is fun, but not conducive to the best seed saving of heirloom field corn of course.



I am just so thrilled I didn’t have major crop failure such as last year when that freak storm flattened pretty much everything I had planted.

So, here are a few of the different ears as I am pulling back the dried husks for you to see…

Chicken parm for my boy who heads off to college.What a day!Breaded then fried in a mix and of duck fat and farmstead gh...
08/13/2021

Chicken parm for my boy who heads off to college.

What a day!

Breaded then fried in a mix and of duck fat and farmstead ghee, topped with a delicious tomato and sweet red pepper sauce with prosciutto that gently bubbled away all afternoon on the back burner, mozza & parm & fresh basil and finished quickly in a hot oven.

We finally got some rain.

Big shift happening 🤍

Address

Bethlehem Church Road
Floyd, VA
24091

Telephone

+15407454686

Website

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