10/23/2026
A few snapshots from our little farm over the past week!
We welcomed some quail five weeks ago, and this week, they started laying eggs! Their little eggs will soon be featured at private dining experiences with Marc at Chef Marc Piquette. Planning a Christmas or holiday gathering? Book your private dining experience with a one-of-a-kind menu, thoughtfully designed around your group!
We’ve also been getting some of our garlic planted for next season! Each row has been topped with our own compost, and soon, we’ll be adding a layer of leaves to help break down, nourish the soil, and insulate the garlic through the colder months.
Meanwhile, our Fire C***r Tonics and hot sauces are busy fermenting away! That means Pyro Pooch, our hottest hot sauce, will be back in stock within the next couple of weeks! If you like a little (or a lot of) heat, keep an eye out!
Just another week of growing, fermenting, and preparing for the seasons ahead here on the farm.