Connorridge Farms

08/26/2026

About half of my very nice onion harvest this year after curing and trimming. several varieties, including Sterling (white), Patterson (good yellow keeper), Yellow Spanish, Red Zeppelin, Redwing, Candy and Blush. Blush is an unusual pale pink onion, tasty and last year one of my longest storage onions without sprouting in the cool room (6 months plus). All of these are available in our Farm Garden Shed

08/21/2026

New organically grown veggies stocked at the farm shed for the weekend! Sweet cheery tomatoes, the most beautiful eggplants you've ever seen, luscious tomatillos for your salsas, the iconic "Ura Green Bean"--best tasting string bean in the world, cucumbers, onions and shish*to and patron grilling peppers for your appetizing pleasure. Come get some along with your pasture raised eggs, single cow origin aged cheese and ice cream!

08/15/2026

In case anyone needs to find the dairy product awards at the fair, it’s just before the butter cow!

And our award-winning Alpine is almost sold out - just one left from this batch. Luckily we have more aging in the cave.

08/15/2026

We will try to keep availability up to date on our website (linked), although often you'll see it first here on a facebook post from Jack.

If you are looking for larger quantities or something specific, let us know. We can cut from the cave for special orders. 

08/13/2026

Our Alpine-style cheese won 2nd place at the Iowa state fair!! Our cheese maker Jack has been making cheeses since the 90s, but it’s a huge step to take it into commercial production. This is our first year as a licensed dairy and we are so excited that one of our products did so well. If you want to try our *award winning* alpine, we have some still available at the shed. Thanks everyone for supporting us!

08/08/2026

Day 12: Farm food only challenge. Video and music by littlest farmer. Cooking by small farmer.

08/08/2026

Day 11- Farm food only challenge: Tomatoes with fresh mozzarella, and eggplant Parmesan with fresh mozzarella too (we used an Edam instead of parm on top).
Although we are licensed for mozzarella, it’s 2 day “best by” lifespan makes it hard to sell. Hopefully in future years we can time the best tomatoes and miking together for a farm stand event. This year though, we have to dry off in August in order to give S’mores time to rest before her calf comes. All the more important to enjoy now!

08/07/2026

Day ~7-10, losing track. Farm food challenge.
-Zucchini, onions and liver
-Underripe grapes used to make a vinegar substitute to make queso fresco (needed an acid)
-Yogurt with blackberries
-Baked potatoes with onions, sour cream, tomatoes and cheddar.
(I’m certainly forgetting everything I didn’t photograph, including a lot of scrambled eggs for breakfasts. The liver was not popular, but this challenge is such a good chance to use everything and empty the freezer.)

08/07/2026

Day ~5-6: Farm food challenge!

-Leek and egg quiche with potato crust
-Zucchini noodles with garlic basil tomato sauce

08/06/2026

Days 3-4: Hyperlocal challenge. Way behind on posting these, but everyone has been working so hard to harvest and make all these homestead meals I’d feel bad not. Plus they help for next year to remember what is possible to make with things only from our farm.
Day 3- Bee Balm tea mocktail, zucchini and yogurt, tomato and hamburger. Blackberries (plus yogurt( for lunch.
Day 4- lunch - fromagina-based egg crepe (flourless) stuffed with Alpine cheese and lettuce. Dinner- Swiss chard and steak plus corn on the side (frozen from last year). Mocktail- beets & milk. (Photos not in order)