Moonrise Ridge

09/26/2026

Bread is back! Easing in so people know we have it again without over baking to waste any.

We are officially reopen after maternity leave!

Jonas will be 12 weeks on Monday and out of his fourth trimester. He’s the happiest, sleepiest, hungriest baby we ever had. In his few wake hours, he giggles with his whole body any time someone smiles at him and it’s the absolute cutest. And he’s growing as fast as the weeds this year. Barely 3 months in 6 month clothes.

Finding my baking rhythm with a baby is an ongoing process. Making sure to not overproof or overtake but we are getting there.

We have a lot of LAMB to sell and it is the last we’ll have as we sold our herd.

Hope to see you soon!

09/21/2026

We're back! The temps have dropped, school is in session, our baby is nearly through his fourth trimester, and we are ready to reintegrate into the community as a family of five. With this, a further refinement of our farm goals and some necessary but tough decisions that accompany that process. Goodbye lamb, hello veggies!

Details of this decision and implications for you in the full blog post.

Happy Autumnal Equinox! We blinked and summer passed. For us it was the haze of newborn days. A series of naps, diaper changes, meals, and suddenly it’s 7pm and time to wind down for bed. Spr…

06/24/2026

Officially beginning my Maternity Leave today! Baby has not yet arrived but it feels like time to give myself full permission to focus on home for a couple months. Details in the post on the website. But to summarize, this means we are STILL OPEN but there will be NO BREAD for a month or two, and everything else in the mercantile is basically the same.

It also means I'll be signing off of social media to fully lean in to a "90's butter mom summer", a trend I can get on board with. My email information is on our website if you ever have questions about what's available.

A full overview of our regular offerings are on the blog post for today. Baby summer vacation mode activated!

Starting maternity leave a little early. Here’s an update on what this means for you, the mercantile, and for me.

06/24/2026

As promised (a few weeks ago), a potato salad recipe. This one evokes the feeling of a classic deli potato salad with a creaminess and pickles but has the tang of a french style and boosts nutrition content with fermented pickles and homemade mayo.

A perfect potato salad for all your summer picnics.

06/17/2026

Treat your dad or your baby’s dad to something special this weekend. Small batch, grass-fed lamb from our heritage sheep is a perfect gift. The flavor is mild but subtly different from the beef he’s used to. The ground lamb is so versatile and delicious in all your favorite dishes that call for ground meat. And if you really want a treat, go for the chops. We have rib chops (also known as lamb chop lollipops) and loin chops. They are small. It’s a small animal and a small breed. But I’d call it the filet mignon of the lamb. It’s so tender and flavorful and really only needs salt and a little quick sear for a full on gourmet experience. Packs of four small chops are $15 each. The ground is $9/lbs.

And while you’re here why not add some gut loving farm fresh ferments from Fairshare farms? Caring for your loved one’s health really is a beautiful way to show your love and appreciation. He likes the heat? Go for the hot sauce or jalapeños en escabeche. More of a traditional guy, try the kraut or the pickles. Has an adventurous side, try the carrot pickles, made with lemongrass for an extra zing. Switching to fermented condiments is a game changer for your daily gut health.

Or maybe he’s a rare breed and is the baker in the family, we are stocked on Marion Milling’a fresh flours as well, both all purpose and bread flour.

Hope to see you soon! And happy Father’s Day to all you wonderful dads out there. We see you and know all it takes to be a truly spectacular family man. We are blessed in our family to have many.

05/31/2026

Mercantile restock alert!

We are officially stocked on all things sheep!

Lots of fresh lamb for sale! We brought 15 into processor last week, 11 of which are to sell here. We have loads of decadent lamb rib chops, loin chops, and ground for all your grilling needs. We did a taste comparison of loin vs rib chops last night for dinner. I salted both sides well about 30 minutes before grilling, then Cliff did a quick sear on either side. Lamb is a delicate and flavorful but subtle and mild meat and really doesn’t need much. They were incredible. Like tiny filet mignon but smaller more delicate fibers. The ground shares the mild quality and makes for perfect burger material or anywhere you’d use ground beef or pork. Think meatballs, stuffed peppers, etc.

Also we have wool sold in two forms. Skeins of yarn from our lambs. It was their first shearing and it’s oh so soft. It is 150 yards of 3-ply worsted weight. We have two colors. A creamy beige and a very dark brown with hints of grey. The colors are completely organic and undyed, just variations of what Shetlands grow. The wool mill we use is all natural. They wash it by hand, and have these amazing old carding and spinning machines and everything is done in small batches with great care, only about an hour away from here.

Finally, we have wool pellets. These are ideal to add into your garden soil while planting as a soil amendment to increase porosity, hold soil moisture without it being too soggy, and to slowly release Nitrogen. It feels like such a gratifying moment to have three products from our sheep for sale after 5 years of raising them.

We also did a big restock of ferments. These come directly from an incredible regenerative farm in Kearney Missouri. They grow the veggies on site, and ferment them right there too. Hard to imagine anything more nutritious or climate friendly. Not to mention delicious! My family eats one of these products daily.

Stocked on flours as well. Wheat sourced regionally from responsible farms personally vetted and stone ground to order in the West Bottoms. It’s the same flour I use to bake sourdough.

04/21/2026

Life lately.

I was interviewed by last week and the article went live today. The link is on stories today, at the bottom of this caption, and I’ll try to put it in our bio too or on the website. It was such a good exercise to reflect on our journey. To hear myself tell our story through my current lens, a story I haven’t told in a while. Perspectives change and sometime pieces remain the same.

I just entered the third trimester with this third baby. Nesting is hitting hard. Mostly in the form of my newfound love of power washing, I did not know what I was missing, and big organization projects around the farm, outbuildings, and home. The garden is here patiently awaiting my full attention.

Still no lambs! Last fall we separated the rams from the ewes and banded almost all of the rams (we learned we missed one during shearing) and to our great surprise it mostly worked. We planned to take a year off of lambing to reduce the flock size and introduce new genetics in the fall. It appears we have only two pregnant ewes, a couple who we knew we wouldn’t keep and who accidentally slipped in with the rams in the course of the winter. Finally beginning to be a little proficient at shepherding. And we all learned that we do in fact want to keep breeding them, when our plan worked and all of us missed lambing season chaos. Now we know with confidence we want to keep raising sheep, just with in a scale that suits our farm size better.

This pregnancy comes with so much more patience and awareness of how fleeting it all is. I’m prioritizing preparing our home and daily life for welcoming a baby and a brief season of rest and ease when he comes. Allowing myself to pause some farm projects to soak up the early months of his transition to the outside world, and our family’s as a family of five. I’m still on social media scarcely which probably has decreased sales some. But for me the trade off is worth the daily reclamation of my focus and peace. Slow and steady growth it is. We have bread daily still. If you ever wonder if there’s something here please contact me via email.

https://voyagekc.com/interview/daily-inspiration-meet-lindsey-bennett

04/21/2026

A real treat to be interviewed last week by Voyage KC and reflect on our journey and story. To see which parts still hold true and what has shifted or evolved. I wrote it, which means it’s a little long winded and there’s a couple typos but it’s true as it comes.

Today we’d like to introduce you to Lindsey Bennett. Hi Lindsey, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?We started as backyard gardeners in Colorado with a dream to...

04/10/2026

A beautiful recipe for spring, highlighting some of my favorite early flavors: foraged morels, garden asparagus, and accidental spring garlic from last year's garlic bed. Full recipe on blog

The absolute king of rustic sophistication, a simple galette is the perfect palette for the early foraged and garden flavors. For this dinner, we savored the handful of early morels from our Easter…

04/06/2026

Thanks to all who came out in our first week back at it. We hope you enjoy your candles and eggs. Today we still have two last chance loaves at $6 each and two fresh loaves.

We had a really beautiful Easter morning at home, dying eggs, finding treasures, and enjoying my favorite low input holiday brunch, french toast casserole with a crumbly topping, and a side of bacon. Then the four of us went for a couple hour mushroom hunt and hike. We did find some but it seems still a bit too early for a big haul. And we finished the day with an extended family gathering and big egg hunt. We were blessed with perfect weather for the day.