f-stop farm

10/12/2026

09/24/2026

Ready to master the art of preservation? 🥬𫌀

Join us for our next FREE community cooking class on October 4th at The Market Kitchen! Culinary professional Ryan Farnau (F-Stop Farm) will be guiding us through making authentic kimchi and a quick pickle.

🎟️ Registration Note: Submitting the interest form does not guarantee a spot! Attendance will be confirmed via a follow-up email from our team, so keep an eye on your inbox.

Click the link below to submit your registration form today!

https://forms.gle/bHMSP9xLtiG52qLT7

📅 Sunday, October 4th | 5:30 PM - 7:00 PM

📍 The Market Kitchen at Greyline Station

09/24/2026

Come on out and make some funky goodness with me!! Every ferment IS a pickle, BUT every pickle doesn’t have to be fermented- we’ll talk lacto-fermentation as well as making “quick pickles” with vinegar brines. See you SUNDAY!! Oct 4th!

Ready to master the art of preservation? 🥬𫌀

Join us for our next FREE community cooking class on October 4th at The Market Kitchen! Culinary professional Ryan Farnau (F-Stop Farm) will be guiding us through making authentic kimchi and a quick pickle.

🎟️ Registration Note: Submitting the interest form does not guarantee a spot! Attendance will be confirmed via a follow-up email from our team, so keep an eye on your inbox.

Click the link below to submit your registration form today!

https://forms.gle/bHMSP9xLtiG52qLT7

📅 Sunday, October 4th | 5:30 PM - 7:00 PM

📍 The Market Kitchen at Greyline Station

09/02/2026

A little update. I’ll be moving back to Texas soon. But there’s an opportunity to continue what f-stop has been building in Lexington and Central Kentucky. The pieces are in place to take over this little “turnkey” operation- as I plan to restart it in Austin- it could be a franchise, a partnership?… There’s nothing sexy or glamours about slinging pickles and ferments, but there are other considerations that make it purposeful, meaningful. Our local food economies are going to become increasingly important- more - necessary- as global, commercial agriculture supply chains begin to feel the strain of ecological, environmental impacts. If working with local producers, farmers, growers, markets and groceries to create delicious, nutritious, natural preserved food items is something that sparks you- hit me up.

08/12/2026

Dinner. Roasted chicken, greens, The Monthly Dozen Bakeshop sourdough

08/06/2026

I’d prefer to live in a world where folks are willing to sacrifice everything rather feel deserving of something.
Knowledge should incur a sense of debt, (and responsibility) not a sense of entitlement.
Ignorance is expensive.
Consider what it is that you do not know as you make decisions- be skeptical and considerate, but with an equal amount of curiosity and willingness to learn.
Be generous in every aspect of your interactions with others. Intellectually, materially, emotionally.
Grow things.
Give.

08/05/2026

I’m back !! Come out this weekend!! Saturday and Sunday downtown and on Southland Drive in Lexington. Red River Gorge Farmers Market Saturday and The Train Depot on Sunday!! Veggies! Peppers, tomatoes, okra, herbs, pickles and ferments!!

08/02/2026

So I’m looking to expand the pickling and fermentation business back to Austin, Texas while maintaining and growing it in Lexington. I need someone with experience and passion for the process to take over production and distribution in Central Kentucky.. it would be your full time job..”take the crock and run with it”. I would facilitate all the infrastructure.

DM or email me [email protected] to discuss in detail.