Spring Peepers Farm

07/28/2026

Wondering where we've been? In 2025, we decided to stop focusing on produce and transitioned to a livestock operation. Last summer, we started our herd of pure bred kiko goats, and this spring we welcomed our first babies to the farm

10/09/2024

Thyme and sage in prep process for drying :)

10/08/2024

It's not every house that has freeze dried apple cores in the kitchen closet lol

10/07/2024

Do you know that commercial tomato growers commonly pick tomatoes while they're still under-ripe because the green tomatoes will continue to ripen during shipping?

As frost approaches, this is valuable information for those of us who still have lots of green tomatoes on the vine. To learn about ways to ripen tomatoes off the vine, see https://www.masterclass.com/articles/how-to-ripen-tomatoes-off-the-vine

10/05/2024

10/03/2024

Our sweet boy, Trevor, a bit sad I am taking his picture instead of giving scritches ❤️

10/02/2024

Harvesting this year's oregano and prepping it for the freeze dryer. The kitchen smells amazing!

10/01/2024

Today we are powdering our freeze dried lemongrass so that we can easily use it throughout the year. Have you cooked with lemongrass? It is delicious!

Check out this recipe for Spicy Lemongrass Chicken from Food & W**e...

Ingredients
1 1/2 pounds skinless, boneless chicken cut into 3/4-inch pieces
6 tablespoons canola oil, divided
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 teaspoons powdered lemongrass
1 medium red onion, thinly sliced
2 teaspoons minced garlic
1/4 cup Chinese cooking w**e or sake
1/2 cup Vietnamese Stir-fry Sauce (see https://www.foodandw**e.com/recipes/vietnamese-stir-fry-sauce)
4 teaspoons oyster sauce
1 teaspoon Asian chili paste
4 large scallions, cut into 1/2-inch pieces
5 small dried red chilis
1 large jalapeño, seeded and thinly sliced

Directions
1)In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, salt, and pepper.
2) In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
3) Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion, and garlic; cook over high heat, stirring, until fragrant, 2 minutes. Add the w**e and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chile paste, scallions, dried chiles, and jalapeño; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve with steamed jasmine rice.

For more detail, see https://www.foodandw**e.com/recipes/spicy-lemongrass-chicken

09/28/2024

Holy peppers! We tried an experiment this year and created our Not As Hot Pepper Flakes. A blend of jalapeño, shish*to, and pepperoncini, they are a delicious addition to anything you want to have a bit of (but not too much) kick :)

09/26/2024

On the farm, we grow savory in abundance. For thousands of years, people have used this herb to enhance the flavor of their dishes. Ancient Romans and Greeks used the plant in their cuisines as far back as 2000 years ago.

In fact, it was a very popular herb in Europe, acting as a sort of precursor for pepper due to its similar taste. Ancient Romans used it before the spice route from Asia could introduce black pepper. Aside from seasoning, this herb also had other notable uses. The Ancient Romans dubbed it the “herb of love,” using it to make love potions and aphrodisiacs.

We use it in spice blends for Italian and Greek dishes. For other ideas, see https://recipes.net/articles/what-is-savory-herb-and-related-recipes