Péche Farms

🌾 French - Appalachian roots. Farm-to-table living. 🍑 Produce • Recipes • Preserving • Handmade goods

09/13/2026

Fresh from the juicer 🍎🥕🍐🍊

Our latest Peche Farms juice batch is a bright, naturally sweet blend of organic carrots, navel oranges, fresh lemons, Bartlett pears, and Honeycrisp apples—all run through our Kuvings Whole Slow Juicer for a fresh, full-flavored juice with nothing complicated added.

One of our favorite parts of making things from scratch is finding ways to use as much as possible and waste as little as possible. 👀 Stay tuned to see what we made with the leftover juicing byproducts AND the extra produce!

🛒 Pitcher: https://walmrt.us/4hpRMz3

08/09/2026

♻️ From juice pulp to protein muffins! 🧁🌱

Our first juicing experiment at Peche Farms wasn't finished when the last bottle was filled. After pressing our organic red beets, orange carrots, oranges, and lemon, we were left with nearly 4 cups of beautiful fruit and vegetable pulp—and we weren't about to throw it away!

We turned that pulp into 16 homemade protein muffins, adding:
🥕 Carrot, beet & citrus pulp
💪 Vanilla + superfood antioxidant protein powders
🌱 Super Seeds
🍎 Apple pie spice
❤️ Dried cranberries
🌰 Pecans
🍯 A touch of agave
🥣 Applesauce & Greek yogurt for moisture

The result? A colorful, fiber-rich protein muffin that makes use of something that otherwise could have ended up as waste.

And the pulp wasn't the only thing we saved. Before juicing, we zested all of our citrus and froze the zest for future baking, while some of our juice was stored in repurposed glass bottles.

One batch of produce gave us fresh juice + 16 muffins + citrus zest for another day. 🙌

We're loving the challenge of finding ways to get just a little more out of everything that comes through our homestead kitchen.

Waste less. Make more. 🌱

08/08/2026

Our first juicing adventure is officially in the books! 🥕🍊❤️

We put our new slow juicer to work with a simple, vibrant blend of organic red beets, orange carrots, fresh oranges, and lemon. The result was roughly 7 cups of fresh juice, coming in around $1.60 per 8 oz serving based on our produce cost.

But one of our favorite parts of this experiment was finding ways to use everything. 🌱
🍊 Before juicing, we zested all of our citrus. The zest is now stored in the freezer for future baking projects.

♻️ Some of our juice went straight into repurposed swing-top bottles. We're passionate about reusing and recycling what we already have whenever possible.

🥕 And those nearly 4 cups of beautiful carrot, beet, and citrus pulp? Definitely not headed for the trash. Stay tuned to see what we turned that into!
Fresh juice, ingredients saved for later, containers given another life, and pulp transformed into something completely new.

We're learning that a no-waste kitchen isn't about being perfect—it's about finding a purpose for as much as possible. 🌿

08/07/2026

🌿 Big things are growing at Peche Farms! 🍑

We're excited to share that Peche Farms was awarded a grant this summer to help build out our homestead kitchen! This is a huge step toward creating more value from everything we grow and sharing more farm-to-table goodness with our community.

Our first new addition is the Kuvings USA Whole Slow Juicer, and we couldn't be more excited. This incredible tool will allow us to process fresh farm produce in a whole new way while making sure nothing goes to waste.

From fresh juices and shelf-stable pasteurized juices to using the nutrient-rich pulp in baked goods, muffins, snacks, and other recipes, we're excited to make the most of every harvest.

This is just the beginning! Stay tuned as we share: 🍎 Fresh seasonal juice recipes
🥕 Creative ways to use every part of our produce
🍑 Behind-the-scenes homestead kitchen videos
🥖 Healthy baked goods and zero-waste ideas
🌱 Tips for preserving the harvest all year long

We can't wait to bring you along on this journey and show you everything this new addition can do

Save 30% OFF on your own: https://refer.kuvingsusa.com/brigitteschovanec

06/10/2026

🦃🔥 The Reward for the Process 🔥🦃

After the brine, injection, rub, spritz, and hours in the smoker, it was finally time to pull this heritage turkey and let it rest.

The result? Beautiful crispy skin, juicy meat, and incredible flavor built layer by layer throughout the process.

Resting is one of the most important steps. It gives the juices time to redistribute throughout the meat and ensures every slice stays tender and flavorful.

Once rested, the turkey begins its next chapter. The breasts are removed and prepared for our Japanese-inspired meal prep bowls, creating a lean, protein-packed option for the week ahead. The legs and wings are separated and reserved for slow cooking, while the carcass and remaining bones are transformed into rich homemade broth.

One bird. Multiple meals. Minimal waste.
That's one of the things we love most about raising and preparing our own food—every step has a purpose, and every ingredient has the opportunity to become something more.

🍑 Rooted in tradition. Grown with purpose.

06/08/2026

💨🦃 Every Layer Matters 🦃💨

A great smoked turkey isn't just about the rub or the smoker—it's about building flavor at every stage of the process.

Today's step: the spritz.

Rather than reaching for a store-bought spray, we mixed our own using grass-fed raw butter, organic pressed apple cider, and homemade bone broth. As the turkey smoked, this simple blend helped maintain moisture, encouraged beautiful color, and added another layer of flavor to every bite.

One of the things we love most about cooking from scratch is knowing exactly what's going into our food. Real ingredients. Simple ingredients. Purposeful ingredients.

When paired with a carefully crafted brine, homemade injection, herb rub, and a flavor-packed drip pan, the spritz becomes another small step that makes a big difference.

Good food takes time, and we're enjoying every step of the journey.

🍑 Rooted in tradition. Grown with purpose.

🛒 Spay Bottle: https://walmrt.us/3QoxPhs

06/06/2026

🦃🌿 The Flavor Doesn't Stop at the Turkey 🌿🦃

One of the most overlooked parts of smoking a turkey is what happens underneath it.

Our drip pan is packed with flavor before the turkey ever reaches the smoker. The onions and fruit from the brine are combined with a rich broth mixture, fresh herbs, celery, extra garlic, and the turkey neck. As the turkey smokes above, every drop of flavorful juice falls into this pan, building an incredible foundation for future meals.

Not only does the pan help keep moisture in the smoker, but it also captures liquid gold that can be transformed into homemade stock, soups, gumbo, gravies, and more. Even the smoked neck gets a second purpose later, adding rich flavor and tender meat to the final dishes.

At Peche Farms, we believe in using every part with purpose and turning one meal into many.

🍑 Rooted in tradition. Grown with purpose.

05/31/2026

🌿 From Brine to Smoke 🌿

After a full day in the brine, it was time for the next step in preparing this farm-raised heritage turkey.

The bird was removed from the brine, carefully dried, and injected with a homemade herb-infused blend designed to add moisture and flavor from the inside out. From there, we applied a peppercorn herb rub and allowed the turkey to rest uncovered in the refrigerator.

This final rest helps the skin dry, the seasoning settle in, and the flavors begin working their way through the bird before it ever reaches the smoker.

Good food takes time, and every step has a purpose. From pasture to plate, we're building flavor one layer at a time.

Follow along as we continue turning this heritage turkey into multiple meals, homemade broth, and family recipes.

🍑 Rooted in tradition. Grown with purpose.

Address

Munfordville, KY

Website

https://pechefarms.com/

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