Pack River Farm

05/07/2026

Shout out to Charlies Produce Spokane for their 2nd annual Spring Showcase. What an awesome day to be apart of such a great event. We are honored to be apart of such a great company that encourages and supports small farmers. It was a great day!

#

04/28/2026

Spring is in full bloom! I love the inbetween days as we move into the craziness of the growing season. I can still pause and enjoy the beauty of nature. Hope you are able to enjoy what is growing around you.

blooms

farming

04/14/2026

We were selected by Idaho Preferred to go to a food show. Our first ever!

03/18/2026

02/19/2026

You can be sure our honey has no fillers, corn syrup or additives. Use it to enjoy a sweet treat like this honey spice bread, recipe below:

Ingredients
2/3 cup packed brown sugar
1/3 cup 2% milk
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup honey
1/3 cup canola oil
GLAZE:
1/3 cup confectioners' sugar
2 teaspoons 2% milk
Directions
Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat.
In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened.
Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning).
Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread.

02/17/2026

Who said soup had to be boring?! Wait until you try this Tom Kha G*i.

Ingredients
3 cups coconut milk, divided
2 cups unsalted chicken stock, divided
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
1 piece fresh lemongrass (1-in.), thinly sliced
3 tablespoons coconut sugar
1/2 teaspoon salt
3 makrut leaves or kaffir lime leaves, torn
1 clamshell fresh PRF micro cilantro, divided
2 dried Thai chiles, stemmed and quartered
1 medium onion, thinly sliced
1 medium sweet red pepper, seeded and thinly sliced
1 medium sweet orange pepper, seeded and thinly sliced
5 cherry tomatoes
1/4 pound fresh enoki or oyster mushrooms
2 tablespoons lime juice
1 tablespoon fish sauce
2 cups cooked jasmine rice
2 medium limes, cut into wedges
1 tablespoon hot chili oil
Directions
In a large stock pot, bring 1 cup coconut milk to a simmer over low heat. Add 1 cup stock, chicken, ginger or galangal and lemongrass. Simmer over low heat 5-6 minutes. Add another 1 cup coconut milk. Stir in sugar, salt, makrut or kaffir lime leaves, half of cilantro and Thai chiles; bring to a simmer.
Stir in onion and bell peppers; bring to a simmer over low heat and cook until vegetables are crisp-tender, 5-6 minutes. Remove ginger or galangal, lemongrass; discard. Stir in remaining 1 cup coconut milk, remaining 1 cup stock, tomatoes, mushrooms, remaining cilantro, lime juice and fish sauce; bring to a simmer over low heat. Cook until tomatoes are soft, 5-6 minutes.
Serve in bowls with Jasmine rice and lime wedges; drizzle with hot chili oil to serve.

02/12/2026

Just picked up some of our micro cilantro and need some recipe inspo? This flavorful chimichurri steak recipe comes together in less than 30 minutes. Spoon the bright, zesty, herbaceous sauce over any type of grilled steak and enjoy.

Steak Chimichurri

Ingredients
2 cups fresh parsley leaves
1-1/2 cups fresh PRF micro cilantro
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)
Directions
For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

02/10/2026

Looking for some creative ways to use the delicious, raw honey you picked up from us? Look no further, we've got you covered! You'll have this nutritious dinner on the table in just about 40 minutes.

Sheet-Pan Soy-Ginger Salmon with Veggies

Ingredients
1/2 cup thinly sliced green onions, divided
1/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons sesame seeds, divided
2 tablespoons rice vinegar
3 garlic cloves, chopped
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh gingerroot
1 salmon fillet (2 pounds)
4 cups fresh broccoli florets
3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice, optional
Directions
In a large bowl, whisk 1/4 cup green onion, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.

02/06/2026

This is what year-round reliability looks like 🤖🌱
Meet our Rooted Robotics seeder—the technology that helps us deliver consistent, high-quality microgreens to restaurants and markets 365 days a year.
Why precision seeding matters:
🎯 Even distribution = uniform growth (no waste, no patchy trays)
🎯 Consistent density = predictable yields for restaurants
🎯 Less labor = more time for quality control and customer service
🎯 Professional results = restaurant-grade product every single harvest
🙌🏻
Indoor farming isn't just about growing year-round. It's about combining sustainable practices with modern technology to produce the highest quality product possible.
From automated seeding to controlled environment growing, every step is designed to deliver the freshest, most nutrient-dense microgreens you can find.
This is the future of local farming. And it's happening right here in North Idaho.
Currently seeding: Cilantro microgreens (ready in 18 days!)
Restaurant owners: Want this level of consistency for your menu? DM us about wholesale accounts 📋

02/03/2026

When we say we take food seriously, we mean it. Not only is the flavor on this beef barbacoa incredibly powerful but we love knowing where it came from. Our food has a story and we like knowing it! If you are looking for someone who brings phenomenal meats to your freezer or table and can tell you the background of what you're buying, look no further than . What a wonderful resource we have in this community! Darrin is incredibly passionate about the animals he has a part in raising and is a wonderful wealth of knowledge. Give him a call or check out their website. Right now, he's got some great deals on bulk ribeyes and ground beef. If you are a chef or home cook wanting to source the best beef, reach out to Darrin.

Recipe for Beef Barbacoa

Ingredients
4 pounds beef chuck roast cut into 3-inch chunks
1 yellow onion diced
3 to 4 chipotles in adobo sauce finely diced
5 garlic cloves minced
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
½ tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ teaspoon ground cloves
¾ cup beef stock
3 bay leaves

Instructions
Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
Remove the beef to a cutting board and use two forks to shred it.
Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.