Locke Family Farm

05/29/2026

The farm stand is full. Come get some eggs! What would you like to see offered next?

05/21/2026

That’s my idea of fun… 😅

04/29/2026

Chickens are laying like crazy now. Come enjoy our farm fresh eggs.

04/17/2026

Come and get eggs, so many I couldn’t fit them all in the cooler, FREE through the remainder of April. If you’re inclined donate what you can to chicken feed. 24 Doubleday Rd.

04/04/2026

Easter Sale $5 a dozen or 2 dozen for $8. They dye beautifully! 24 Doubleday Rd. Cooler is full.

03/26/2026

Just put out 6 dozen eggs!! $5 a dozen. 24 Doubleday Rd. We spruced up the stand for spring. Enjoy our employee of the month. Big Roo Junior.

03/09/2026

The chickens have finally begun laying again. Using an old picture because boy is it muddy out there! We should be able to reach the egg stand soon and have sellable eggs hoping next week. Stay tuned!!

02/20/2026

Been spending a lot of quiet time indoors with this weather. Anxiously awaiting spring. How cute are these guys though? The kittens have been adventuring out in the snow more and more. Hoping to start seeds this weekend.

02/08/2026

Tested out my hand at animal crackers while this cold snap continues. Later we did a simple dye free glaze with some dye free sprinkles. Family loves them.

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) salted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract


Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap, then refrigerate for at least 1-2 hours and up to 2 days. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using cookie cutters, cut the dough into shapes Re-roll the remaining dough and continue cutting until all is used. Bake for 9-10 minutes, until lightly browned around the edges.

01/21/2026