How long have you been practicing the traditional art of growing “historically significant” apples? We…
How long have you been offering Breakfast on the Farm?
What inspired you to create this on-the-farm event?
May/ Spring Day, a free annual event on the Farm for our community. Primarily for current shareholders, their friends, and potential shareholders. After a couple of years, we decided to add a free farm breakfast to show off our greens for omelets and smoothies, and our Farm Girl FlapJacks. The first couple of years, 50 or so people would come, and then one year surprised us; we fed over 250 people. We started charging the following year.
In 2016, to breathe some life into our local farmers market, we took the show on the road and cooked a farm breakfast there one Saturday a month.
We were outgrowing the farmers market, and after a devastating house fire that left us living off the Farm for a year, we returned to a new old farmhouse. It was the perfect backdrop for Breakfast on the Farm, last Saturday of the month. We love it, and it has grown in size every year.
What’s included in your typical Breakfast on the Farm menu? What ingredients do you source from the Farm?
A full farm breakfast comes with veggie hash from whatever vegetables are available from the Farm. We start the season off with storage onions, garlic, and potatoes with lots of greens. As we move through summer, you’ll see summer squash, new potatoes, green onions, and then ending with winter squash. Or French toast made from sourdough bread we bake with locally milled flour and Real Salt from Utah. Or the most popular choice, Farm Girl Flapjacks made with the same fresh-ground local wheat, honey, and all the farm-made apricot vanilla bean jam you can eat. Choose from Red Acre bacon or sausage and an egg to order from our hens.
What makes your made-from-scratch Farm Girl Flapjacks so popular?
The hunks of real butter and whole grains. It’s an American classic made better.
What made you decide to include this specific recipe in The FarmMade Cookbook?
What fits a cookbook with recipes from the Farm better than a hearty flapjack? The fact that I get asked for this recipe more than any other. And that the mix flies off the shelves in the Farm Stand!
How would you describe the Breakfast on the Farm experience?
It’s something different to do on the weekend, and it only happens once a month. You drive out 8 miles from the center of town to a 2-acre working farm in full production. Hear the rooster’s crow, you can say hello to Lucy the llama or Virginia the pig, along with strolling the fields and high tunnels to see what crops are growing.
You can smell what’s cooking on the griddle. Everything is cooked to order right in front of you. A line starts early, and who you meet in line is all part of the experience.
You can shop in the Farm Stand and grab a jar of the Vanilla Bean Jam, a bag of Farm Girl Flap Jack mix, eggs, a loaf of sourdough, or some veggies from the fields.
What do you most enjoy about putting this event on?
The people that come, seeing them eat food from the Farm, loving and appreciating what we do.
When and where is “Breakfast on the Farm” available to attend?
We kick off the season with Spring Day on a Saturday early in May that offers our farm breakfast. We then continue doing it on the last Saturday of the month, May – September ending in October on the Saturday of the Heritage Livestock festival so you can grab breakfast before the parade.
Your Farm Story
What is the name of your Farm, Ranch or Homestead?
Red Acre Farm
Where are you located?
Southern Utah, in the valley of Cedar City, unincorporated Iron County.
How and/or when did life as a farmer, rancher, or homesteader begin for you?
When I moved from Los Angeles to Utah when I was 10, I thought with all this land; I could do anything. I sold vegetables we grew and eggs from our chickens for a few years and then officially, at 14, had a business and started with four shareholders for weekly pick up from Red Acre Farm CSA.
Who or what influenced you to become a farmer?
I always loved the family garden we had in California and being with my mom in the soil planting. We had a tiny flock of chickens, and I wanted more. After we moved to Utah when I was 10, I started collecting livestock. I always preferred to be outside, not inside.
The Farm as a CSA was inspired by a family friend who became my mentor, Laura Bledsoe from Quail Hollow Farm. John Petersen, Angelic Organics’ friend, and mentor was a huge influence, as was Eliot Coleman and Joel Salatin. My Dad, who had the skills, will, and power to literally build my dreams.
What do you grow and/or raise?
We are a diversified Vegetable Farm growing everything from Arugula to Zucchini. We milk a cow and goats. Have laying hens. We partner off-site, raising pork, lamb, and beef.
What traditional methods do you use on your Farm to grow your crops and/or raise your animals?
We don’t use chemical pesticides, herbicides, or fungicides. We grow our vegetables on a small scale. We do a lot of work by hand. We practice a diverse crop rotation. Most importantly, we strive for regenerative agriculture. We are a no-till farm. Fertility and our soil are the foundation of everything we do. We do not buy or bring in any fertilizer. We use organic, biodynamic, and regenerative practices. We adopt whatever practice is best. We are a constant student of “what is best practice for agriculture” that will be best for us, our land, the planet, and for future generations to come.
What resources do you find invaluable to the novice farmer?
Look for the closest farm conference to you. Baker Creek events. Books! The book, Letters to a Young Farmer will introduce you to the best farmers. There are many kinds of farming and farms, so what you want to do will depend on what you read or listen to.
What is at least one farm tradition you uphold?
We love the traditional model of living on the Farm, eating what we grow and raise—and having both animals and crops. I have tried milking both ways, but love to milk by hand.
What inspires you to continue a farm lifestyle?
The community it creates and attracts. The taste and quality of the food, knowing where it comes from, being self-sufficient and grounded. Real work in a world that oftentimes seems less than real.
What words of inspiration or uplifting wisdom do you hope to impart on the future generation of farmers, ranchers, beekeepers, and homesteaders?
Farming is a difficult and arduous undertaking. Yet, it is one of the most important, meaningful paths one can choose to change a community. Farms and farming are vital to our future. You can have a voice and a say in the most basic of needs your food, our food, and how it is grown and raised. Indeed a better way of cooking, eating, farming, and living based on a healthy ecosystem that benefits everyone.
What classes, workshops, or other events do you offer at the Farm?
We offer classes and workshops year-round in the Farm House and out in the fields. We do Burgers Bikes and Bands once a month, June- September. A Farm-to-Fork Dinner and The Utah Wine festival. Saturday on the Farm May – September. Holidays on the Farm October – December.
There is a calendar on the website and the Weekly Weed email to keep you up to date with what’s happening on the Farm. We also have a Farm Stay!