06/06/2026
Sage is not just for Thanksgiving.
I said what I said.
🤣
I've got some really nice sage at the stand for the weekend and I have a really fast and easy way to use it - it's one of our favorites! The recipe is at the end of the post, please let me know what you think of it or what you would do different! It's also easy to freeze or dry to save for later.
Available this weekend:
Eggs, fresh as always and willing to put in the work to make breakfast, baked goods, deviled eggs, pickled eggs, summer quiches...the list goes on and on and on.🍳🥚
Asparagus is still producing but, like me, its trying to slow down for the summer so get it while you can!
Honey from our quasi-friendly bees 🐝😅
The new batch of lotion bars are just waiting for a new home. Oatmeal Milk and Honey, Sugared Watermelon and Camellia Sugar (very light floral with some sweet hints). You can find them in the fridge because they melt in the hot sun like most of us.
If you have ever wanted to grow your own blackberries there are some started plants in pots available. 🌿
🦊Fox Dog Farm🦊
1082 Potosi Rd
Glen Rock PA
(Exit 8 of 83)
Oh! And here's the recipe I promised 🤣
Summer Chicken Tea Brine
2 quarts water
1/2 cup kosher salt
1/2 cup packed brown sugar
4 regular tea bags (I use Luzianne since that’s what I make my iced tea with)
1 tsp lemon juice (or you could use 1 lemon, quartered)
2-3 tsp minced garlic
4-6 sage leaves
1 tsp cracked black pepper
1/2 onion (large chunks or slices are fine)
About 2-3 cups ice cubes
Bring the 4 cups of water to a boil, add the salt, brown sugar and tea bags. Remove from the heat and stir until the salt and sugar dissolves. Add the lemon juice, minced garlic, sage leaves, black pepper and onions. Let it all steep for about 15 minutes.
Remove the tea bags and add the ice cubes to cool the brine down. (Never add raw chicken to a hot brine).
Put the chicken (about 4 lbs thighs, breasts, or legs - can be bone-in or out) in a gallon ziplock bag or non-reactive container and pour the brine over it. Close the bag or cover the container and refrigerate for 4-24 hours. (We get really good flavor after 4 hours.)
Remove the chicken and discard the brine. Pat the chicken dry and season with your favorite flavor and grill!
