Five Oaks Farm

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Five Oaks Farm, Farm, 2929 Bobo Section Road, Hazel Green, AL.

If you are looking for farm inspo, interested in sourdough, aspire to learn new homesteading skills or simply love the farm animals, were so happy to have you here. 💛

If you would like to work woth us, reach out at [email protected] lets chat! 😘

09/01/2026

The healthiest thing about our marriage might be that we’re good at completely different things, and neither of us needs the other to pretend otherwise.
I’m the ideas person. Big plans, strong opinions, 47 new schemes before breakfast. Michael’s the one asking how we’ll actually keep it all running. On paper, those two could drive each other crazy. In practice, they’re exactly what the other is missing.
My ambition would run us off a cliff without his steadiness. His steadiness would never have taken the risks that built this life without my push. A family needs both questions, “what if we did this” and “how do we keep it going,” or it doesn’t make it.
He’s never needed me to be smaller so he could feel bigger. My strengths don’t threaten his, his don’t threaten mine. We stopped competing for the same role and started covering each other’s blind spots.
A strong marriage was never two people good at the same things. It’s two people good at different things, pointed the same direction.
Follow Jenni Nymeyer McCarty for more.
👉 Tag the person whose strengths cover the gaps in yours. 💛

08/31/2026

I had 35 minutes to mix a whole week of bread. So that’s what I did.

Mixed all the dough, ran out for errands, came home to give it a little attention, then tucked it in the fridge. The next day I pulled it out, shaped between errands, let it proof while I was gone, and baked when I got home. A week of bread, worked into the cracks of two ordinary days.

Here’s the reminder we all need. Sourdough is flexible. Life is not. Cold ferments and a pause in the fridge mean this bread was built for real life, not a perfect schedule. Cold slows things down and builds flavor, so stretching the timing costs you nothing. And the dough doesn’t need you hovering to turn out good.
Not every loaf has to be perfect to be worth making. Most of the time it just needs to be good, filling, and made with care.

Follow Jenni Nymeyer McCarty for more.
👉 Save this for the week you think you don’t have time to bake. 💛

08/29/2026

Mold is proof your bread is real.
That sounds backwards, so stay with me. We’ve all gotten used to grocery-store loaves that sit on a shelf for weeks without changing. That isn’t normal. That’s engineering, preservatives, mold inhibitors, and packaging built to keep food from doing what food naturally does. So when a loaf you made with flour, water, salt, and starter molds after a few days, it feels like you failed. You didn’t. You made something real, and real food changes. It goes stale, it dries out, and eventually it molds. That’s not a flaw in your baking. It’s the difference between actual food and a product designed to never die.
The goal was never to make your bread last forever. It’s to store it well and enjoy it while it’s what it’s supposed to be: fresh, real, and perishable, the way food is meant to be.
If yours is molding unusually fast, that part is fixable, and I walk through why in the video and in full on the blog.
Follow Jenni Nymeyer McCarty for more.
👉 Full post linked in bio. 💛

08/28/2026

Some food you make just to feed people. And then there’s the pan that hits the table and everyone goes quiet, then reaches in at the same time. Monkey bread is that pan.
That’s really the whole case for this one. It’s not a quiet solo breakfast, it’s a share-it bread. The kind you pull warm out of the oven when the house is full, when it’s the first cool weekend and everyone’s slow to get moving, when you want to make an ordinary morning feel like something. Everybody’s hands go in at once, and it’s gone before it cools.
Here’s the part that makes it realistic and not just a nice idea. The sourdough starter does the hard work overnight while you sleep. You mix it the night before, and in the morning you just bake and pull it out warm. No standing at the counter at dawn, no early scramble to impress anyone.
And it’s built on real ingredients doing real work. Maple sugar instead of refined, Ceylon cinnamon, actual butter, and a long, slow ferment underneath it all. No shortcuts, nothing you can’t pronounce. Just a warm, gooey, pull-apart loaf you can actually be proud to set down in front of people.
Make it once, and it becomes the thing everyone asks you to make again.
Follow Jenni Nymeyer McCarty for more.
👉 Comment MONKEY and I’ll send you the link. 💛

08/26/2026

Learning to feed a sourdough starter is a small thing that says something bigger: I’m choosing to make this from scratch instead of buying it off a shelf.
And it’s so much simpler than it looks. A starter is just flour, water, and time. Feed it, give it somewhere warm, and it wakes up, bubbles, and gets strong enough to raise a loaf of bread. That’s the whole thing. No fancy equipment, no perfect schedule, no reason to be intimidated.
If you’ve been wanting to start but weren’t sure how, this is your beginning. I’m walking through exactly how to feed your starter, step by step, straight from our course.
Save this, follow along, and let’s get you baking real bread from your own kitchen.
Follow Jenni Nymeyer McCarty for more.
👉 Just starting out, or already have a starter going? Tell me below!

08/25/2026

More income is not always more wealth.
Sometimes the richest thing a family has is one person with the margin to pour into the home, and another willing to protect that space so she can. It’s two people playing different positions on the same team.

That’s what Michael and I decided years ago. One of us would invest deeply in what happens inside these walls, the part that never shows up on a pay stub. The other would carry the weight that made it possible. He said no to things and lived with less margin, not from a lack of ambition, but because we agreed what we were building was worth more than the income I could have chased outside the home.

Neither role is lesser. The work I do at home only counts because he guards the room to do it. The weight he carries only means something because of what gets built with that space. Take away either half and the whole thing falls.

If you and your person have built something like that, don’t take it for granted. And if this made you think of him, send it his way.
Follow Jenni Nymeyer McCarty for more. 💛

08/24/2026

If bread always leaves you bloated, you’ve probably blamed the wheat. Before you swear it off for good, here’s a piece most people never hear.
It might not be the wheat. It might be fructans, a carbohydrate that occurs naturally in wheat and trips up a lot of sensitive stomachs. For many people, they’re the real source of the bloating and discomfort that gets blamed on gluten. And a long, slow sourdough ferment breaks down a good portion of them before the bread ever bakes. Same grain, different process, often a very different experience.
One important line, though: feeling better on sourdough does not mean it’s gluten-free. Wheat sourdough still has gluten, and it is not a safe swap for anyone with celiac.
That’s the whole point. A slow-fermented loaf and a rushed grocery-store one aren’t the same food, even from the same flour.
Follow Jenni Nymeyer McCarty for more. 💛

08/21/2026

The question I get constantly: what flour do you use for your sourdough?
Bread flour, almost always. It has more protein than all-purpose, and that protein becomes gluten, which means stronger structure, better rise, and that chewy, open crumb.
Here’s the twist. Even though bread flour starts with more gluten, a long sourdough ferment breaks a good portion of it back down before it bakes. So you get the strength of a high-protein flour going in, and a loaf that’s often easier to digest coming out, gentler than a quick yeasted bread made with the same flour.
That’s why bread flour plus a slow ferment is my go-to. You get good structure and an easier loaf, not one or the other.
One honest note: easier to digest is not gluten-free. This is still wheat bread, and it’s not safe for anyone with celiac. But for people who just feel better with sourdough, this is a big part of why.
Follow Jenni Nymeyer McCarty for more.
👉 What flour have you been using? Tell me below. 💛

08/20/2026

There’s a first cool morning every year where you just want the house to smell like fall. This is
the recipe for that morning, and it starts with the discard jar you were about to feel guilty about.
If you keep a starter, you know that jar never stops growing, and half of it ends up in the
compost. This turns it into warm, golden granola instead. Just pantry staples, oats, maple syrup,
a little coconut oil, vanilla, and cinnamon, mixed, spread, and baked until your whole kitchen
smells like the season turning.
Now that school’s back, here’s why it stays on repeat in our house. It’s so simple my kids make
it themselves, start to finish. That’s a cozy after-school snack and a week of grab-and-go
breakfasts they can handle without me.
One tip that makes or breaks it: bake it low and slow until it’s completely dry, then let it cool all
the way before you store it. That’s the whole secret to real crunch instead of soft and chewy.
Warm over yogurt with your morning coffee, cold with milk on a rushed school day, or by the
handful straight off the pan. The kind of thing you’ll want in the cupboard all autumn.
Follow Jenni Nymeyer McCarty for more.
👉Click the link below to grab the recipe, use code CRUNCH100% to download for free 💛
https://shop.fiveoaksfarmal.com/products/sourdough-granola-recipe?_pos=1&_sid=edf3f3156&_ss=r

Address

2929 Bobo Section Road
Hazel Green, AL
35750

Telephone

+12566938085

Website

http://www.FiveOaksFarmAL.com/

Alerts

Be the first to know and let us send you an email when Five Oaks Farm posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed Food & Beverage Service in Hazel Green?