Three Daughters Farm

06/07/2026

Get a goat. It’ll be fun. 🤦‍♀️

06/02/2026

June schedule is here ❤️

New market - find us later this month on National Avenue! We are taking a little break this week because the kids' schedule is keeping us on our toes - 4H camp, first week of swim lesson, plus VBS at church the day of the market. We'll be back at Greyline Station next Wednesday with your usual favorites.

You probably also notice we have no farm store hours published recently. Don't worry - our store isn't going away. We’ve got a lot going on behind the scenes right now, both at the store and at home, so we're taking a little time to get everything sorted out and moving in the right direction. If you want to stop by though - we are just a DM or a text away and will be happy to open up for you.

See you at the market 🥰

05/15/2026

It’s the last day to vote 🗳️ and the voting ends tonight at 11.59pm.

Will you take a moment to vote for us? ❤️

Well… this feels a little surreal to say…

We’ve been nominated for Best of Kentucky in the Bakeries category.

Which is funny, because just about every week I’m still standing in my kitchen thinking, “who let me do this?” 😅

The imposter syndrome is strong over here—but so is our gratitude. Because the only reason we’re even in this conversation is because of you. You show up, you support us, you bring our bread to your tables… and that’s something we don’t take lightly.

If you’d like to vote for us, we’d be honored ❤️

👉 https://www.guidetokentucky.com/best-of/vote/food-drink

05/06/2026

Where to find us in May!

Farm store will be open sporadically and by appointment.

05/04/2026

Dinner after a long weekend is something we all quietly look forward to around here. By Sunday evening, the pace finally slows. We gather in the living room, take turns picking a movie (which somehow always involves a bit of negotiating 😅), and settle in with a good meal—kids piled on the couch, little ones tucked in close, everyone finally still for a moment.

Tonight’s dinner was a true local spread, pulled together from some of our favorite folks at . Bratwurst from us, baked simple and fuss-free at 400° for about 25 minutes. Creamy homemade mac & cheese made with sharp cheddar from , and a fresh salad from to round it all out.

Nothing fancy. Just real food, raised and made by people we know, shared around a table (or, let’s be honest… the living room).

And maybe that’s the part we hold onto the most—these quiet, ordinary evenings. The ones where the work is done (for a few hours anyway), the food is simple and good, and everyone is right where they belong.

04/29/2026

Born here, bred here… left for a short stretch, and made his way back home last year—this time as the one leading the herd.

And just look at him.

Thick, solid, carrying the kind of build we’re always working toward—good bone, strong top line, real depth. That doesn’t happen by chance. That’s genetics meeting good pasture and time to grow the way they’re meant to.

We don’t rush our animals, and we don’t cut corners. Our hogs spend their days out on pasture—grazing, rooting, moving. It’s slower, it takes more work, but it shows. You get animals that are built right, move well, and develop the kind of muscle and fat that actually translates to quality on the plate.

For us, it’s never just about raising pigs—it’s about raising them in a way that improves the land, respects the animal, and produces something we’re proud to feed our own family.

We used to be known for our pork. These days, bread might be what brings folks to the booth. But if you’ve come for the bread and love what you’ve tasted—just wait until you put your fork into our pork.

Come see us this week at and grab a pork steak or two. We promise - it’ll be the best pork you’ve ever tasted.

04/28/2026

Farm rule #1: if you look calm, no one will suspect the chaos coming.

04/27/2026

Well… this feels a little surreal to say…

We’ve been nominated for Best of Kentucky in the Bakeries category.

Which is funny, because just about every week I’m still standing in my kitchen thinking, “who let me do this?” 😅

The imposter syndrome is strong over here—but so is our gratitude. Because the only reason we’re even in this conversation is because of you. You show up, you support us, you bring our bread to your tables… and that’s something we don’t take lightly.

If you’d like to vote for us, we’d be honored ❤️

👉 https://www.guidetokentucky.com/best-of/vote/food-drink

04/07/2026

A small revision - the store will be CLOSED on Thursday April 9th.

Happy Spring 🌱

It finally feels like we’re coming out of hibernation over here.

With the season changing, our schedule is too—

Lexington Farmers Market has moved their weekend markets, so you’ll now find us:
• Wednesday at Greyline Station (4pm–7pm)
• Saturday on Main Street (8am–2pm)
• Sunday at Southland Drive (10am–2pm)

Because of that (and because there’s still only so many hours in a day), we’re shifting store hours a bit:
Thursday–Saturday | 4pm–7pm

Same bread, same meat, same shelves full of Kentucky Proud goods… just a different rhythm for spring.

Also—just a few more hours before Easter pre-order closes 🐣
https://app.simply-bread.co/threedaughtersfarm/

We’ll be bouncing between the farm and market like always. Come find us ❤️

04/02/2026

Store is OPEN 4pm-7pm and .book.bazaar has restocked the blind date books this afternoon!