Blue Skies Farm

Blue Skies Farm Blue Skies' goal is to enjoy life, raise vegetables, bake some bread and share our food. Our story begins with coming home. Hannibal is special.

It is history, it is family, it is opportunity, and it is home. Blue Skies Farm has been on the “5 year” plan for the past 15 years and we are so happy to see it growing. This is just the beginning. There is still plenty of work to do, vegetables to experiment, landscaping to plant and endless projects for improvement. But we just couldn’t wait any longer! Our goal is to enjoy life, raise vegetabl

es, bake some bread and enjoy sharing dinners and stories. Thank you for joining this journey with us.

"Lettuce" tell you about our six lettuces we will have at Hannibal's Farmers Market, Saturday 7:30am - noon!Pete's bread...
06/06/2026

"Lettuce" tell you about our six lettuces we will have at Hannibal's Farmers Market, Saturday 7:30am - noon!
Pete's breads, pesto, crackers...
Come see us!

It's SALAD time!! Come see us at Hannibal Farmers Market 7:30am - 12pm. Five lettuces, honey dijon dressing, cilantro ...
05/30/2026

It's SALAD time!! Come see us at Hannibal Farmers Market 7:30am - 12pm. Five lettuces, honey dijon dressing, cilantro lime dressing, crackers, breads, scapes and herbs. Hope to see you there!!

Hello farmers market friends!🍅 We will be at the Hannibal Central Park Farmers' Market on Saturday, May 23rd with made-t...
05/22/2026

Hello farmers market friends!
🍅
We will be at the Hannibal Central Park Farmers' Market on Saturday, May 23rd with made-to-order breakfast burritos and cinnamon & sugar churros.
Come see us!

This Mother’s Day at Blue Skies Farm we celebrated the women who made us who we are. We celebrated through food, memorie...
05/11/2026

This Mother’s Day at Blue Skies Farm we celebrated the women who made us who we are. We celebrated through food, memories and the little things moms do that stay with us forever. 💐

Our special guests started off with a fresh batch of pumpkin muffins, cinnamon rolls and our signature “MOMosa” while gathering around the table for a specialty dining experience inspired by motherhood itself!!

Each course was created as a tribute to thank our moms for all they do by reflecting on the foods that remind us of of them:
❤️ Being a Booster Fan
-a hearty breakfast burrito with white cheddar cheese sauce, homemade salsa, cilantro crema and a fresh fruit tower
❤️ Keeping Us Well
-homemade chicken noodle soup and rosemary crackers (we upgraded you from the soda cracker)
❤️ Making Our Lunch — Blue Skies PB&J with homemade peanut butter and pear jelly made from our pear trees. Why? Because nothing makes us think of our moms more than PB&J lunches. So we had to throw in homemade chips and a sweet jiggly-jello treat…we just had to.
❤️ Loving Us
-heart shaped desserts made with love right here at the farm.

It warms our souls to share a meal with the women who have spent their lives caring for us. Thank you to everyone who spent Mother’s Day at our table. We enjoyed you.

Happy Mother’s Day from Blue Skies Farm. 💐 Thank you to all who joined us today for MOMosas. We celebrated a lot of wond...
05/10/2026

Happy Mother’s Day from Blue Skies Farm. 💐
Thank you to all who joined us today for MOMosas.
We celebrated a lot of wonderful moms today. It was an honor. We hope you enjoyed your time here with family and friends.

Our final She-f from last Saturday’s Blue Skies Farm dinner. Hi everyone! I am Kendall Kurz and I am a junior at Hanniba...
05/08/2026

Our final She-f from last Saturday’s Blue Skies Farm dinner.

Hi everyone! I am Kendall Kurz and I am a junior at Hannibal High School. I have loved cooking and baking from a very young age, and I am so glad I was able to share my experience with such an amazing group of women!

This past weekend I chose to make a chocolate trifle layered with a Dutch chocolate brownie, chocolate mousse, and chocolate ganache. Along with this, I included a blueberry lemon cupcake, with blueberry cream cheese frosting, and topped it off with lemon curd.

I have worked at Blue Skies Farm for 3 years now, and have learned so much from the amazing chefs that share their time and knowledge with me! Along with the wonderful chefs I get to work with, my grandmothers, mother, and uncle have shared their secrets on anything from baking pies, to what supplies to use, to how to grill anything and everything the “right way”.

I enjoyed meeting and working with each of these she-f’s and am so excited to see what future opportunities we will have together!
- Kendall Kurz
Blue Skies Farm

Dobrý den!I was incredibly honored to be chosen to be a part of She-F’s at Blue Skies Farm and work alongside Stacy, Nik...
05/07/2026

Dobrý den!

I was incredibly honored to be chosen to be a part of She-F’s at Blue Skies Farm and work alongside Stacy, Nikki, Kristine, Carrie & Kendall. Each of these fabulous women brought something to the table (both literally and figuratively) in such an epic and totally thoughtful way. The evening was filled with so much heart- I hope our guests could FEEL that. I know I did.

My name is Ang Brown and I am the Secretary/Treasurer of the ILASCO Area Historical Preservation Society and a proud descendant of the people of Historic Ilasco.

When Stacy first asked me to participate, I immediately knew what I wanted to make. As it turned out, the dishes fit beautifully alongside what the other ladies had planned for the evening. My Slovak roots guide me through life and through cooking, so I chose to prepare two traditional Slovak soups that represent my heritage and have been passed down through my family for generations. Sharing those recipes and that history with others was deeply personal and incredibly special to me.

There is something powerful about bonding with people over something you all truly love. Food has a way of connecting us! Through stories, traditions, memories & laughter that evening spun many tales of who we are as humans.

I ladled up the second course.
Fazul’ky (Slovak Green Bean Soup), a recipe that came to America aboard a ship with my babička Fasanga (great great grandmother) in 1911. A comforting soup with tender green beans, potatoes, onion &, of course, paprika.
It was accompanied by Kapustnica (Slovak Kraut or Christmas Soup). This recipe, I am sure, also sailed across the sea on the same ship, but I associate this one with my babička Zsuzska (great grandmother). It is a is a rich, hearty soup with tang from the sauerkraut and smokey flavors from the sausage, ham & pork.
The plate was garnished with my Zsuzska’s rye bread recipe that states “Americans don’t make this”. It’s rye flour only. But it had to be on this plate. So it was.

I had so much fun throughout the entire process, but one of my favorite moments happened after everyone had left the farm. Sitting down together with these women and enjoying the food they had so lovingly prepared was meaningful. We talked, laughed, shared stories & enjoyed one another’s company.

It was lovely.
It was meaningful.
It was special.
And I am so grateful to have been a part of it.
-Ang
The Warped Spoon

Another wonderful She-f from Saturday’s dinner! A fabulous evening filled with food from many countries. I’m Kristine R...
05/07/2026

Another wonderful She-f from Saturday’s dinner! A fabulous evening filled with food from many countries.

I’m Kristine Russell and along with my husband Steve, we own the Dubach Inn Bed and Breakfast in downtown Hannibal, on 5th and Bird. We moved here 18 years ago to open The Dubach Inn and I still enjoy cooking for and meeting people from all over the world. It’s now time to move on in order to be closer to our grandchildren, so being asked to participate as a guest “she-f” by Stacy and Pete was an honor and bittersweet.
I decided to cook Swedish pancakes and Swedish meatballs with lingonberry jam as an homage to my grandmother who was half Swedish. She would make huge stacks of the pancakes a couple of times a year and the family devoured them.
What a delightful experience it was to collaborate, cook, assist and tell stories with these fabulous ladies. Stacy and Pete managed to put 5 women together who for the most part didn’t know each other, and create an absolutely lovely evening, both for the cooks and for the guests. Thank you to all of you, I will remember it always!
-Kristine Russell
The Dubach Inn

We present you with another She-f from Saturday’s dinner here at the farm. An evening of delicious food made by five loc...
05/06/2026

We present you with another She-f from Saturday’s dinner here at the farm.
An evening of delicious food made by five local women with five different styles of cooking.

Last Saturday, I had the opportunity to cook my shepherd’s pie alongside a talented group of home chefs for a private five-course dinner—and what an experience it was.

It was fun, it was tiring, and it was incredibly rewarding.

From the moment I arrived, I knew we were in good hands. Stacy and Pete are the kind of hosts who make everything look effortless, running a truly slick operation behind the scenes. My first words to Stacy—after discovering she had already prepped everything, including peeling 40 pounds of potatoes—were: “I need this sort of service at home!!” And honestly, I meant it.

But what really made the evening special were the guests. Their enthusiasm, encouragement, and genuine interest in not just the food, but the stories behind each dish and each cook, made the whole experience feel meaningful. It wasn’t just about serving a meal—it was about sharing something personal, and having that received so warmly.

By the end of the night, tired as we all were, there was this shared sense of satisfaction that only comes from good food, good people, and a job well done.

An evening I won’t forget anytime soon - Carrie Wilson
The Little Pallet Farmhouse

We present our first She-f from Saturday’s Blue Skies Farm dinner.An evening filled with dishes created by five local wo...
05/04/2026

We present our first She-f from Saturday’s Blue Skies Farm dinner.
An evening filled with dishes created by five local woman cooks, hand picked by Stacy.

Hi! I’m Nikki Barr, co-owner of Langhorne Meats and Provisions on 3rd Street in Historic Downtown Hannibal.

I spent my younger years working in restaurant kitchens, and there’s a kind of bonding that happens in those spaces that’s hard to replicate anywhere else. I’ve made friendships in kitchens that will last a lifetime. And it’s not just professional kitchens—even at home, cooking is one of the best ways to spend time with the people you care about.

There’s always a job to do, usually a timeline to meet, and something about working side by side toward that shared goal just brings people together. Getting to experience that same kind of connection with these women in the Blue Skies Kitchen was really special. Hearing their stories, learning about their food, and helping bring those dishes out to diners at Blue Skies was such a meaningful experience, and one I’ll carry with me.

Our first course was
Kune Kune Hāngī Terrine.

Inspired by the traditional Māori hāngī—an underground cooking method using heated stones—the dish is reimagined using a classic French terrine technique, layering and gently cooking everything in a water bath so you can see it all come together.

Kune Kune pork is at the heart of it, a heritage breed that played an important role in Māori culture, valued for its rich, flavorful meat and its place in everyday life. From there, the dish is built in layers of kumara and cabbage, with macadamia and dried cherry nodding to the hot stones and embers, all wrapped in bacon for a subtle smoky finish.


Address

10405 Owens Avenue
Hannibal, MO
63401

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