Springtime on the farm means lots of babies and cuteness. This Spring we welcomed three kid goats and a bunch of ducklings. We have been overloaded with adorable antics every since. It is hard to get any work done at the moment, because all I want to do is go watch the kid goats frolic and play. Both of our goat moms, Chili and Pepper, had challenging births, but we are happy to report they are both doing fine! Chili welcomed two little girls, Saffron and Sriracha, and Pepper welcomed one little girl, Wasabi.

Yes we call them the spice girls … I mean how could we not?


Little Saffron and her sister Sriracha are mischief makers, who are bundles of energy. They love playing on planks and slides in the front pen on the farm; where they go everyday to get some sunshine and run around. Wasabi was born with bent leg syndrome and was very weak in the beginning. She is much stronger now and is getting the splints for her legs off soon.

Our ducklings spent the first couple of weeks in Jen’s living room, but have since graduated to the front pen. They are enjoying the sunshine and playing the their kiddie pool. Ducks grow so fast that they have already turned from fluff balls to feathered beauties, and will soon move to their permanent home at the duck pond.


We are excited about the additions to the farm!

Trust me when I say, you should come see the goats while they are little, it is worth the trip!


Bacon & Asparagus Quiche

quiche 4.jpg

We have lots and lots of eggs coming from our chickens at the moment, so I have had eggs on the brain a lot lately! When I need to use up some eggs my go to is baking. This last weekend I made a huge carrot cake for an event and it took 20 eggs! But, when I want something special with eggs, my go to is a quiche. Since we have the best bacon I thought I would share a bacon asparagus quiche recipe with you.

The base for a quiche is a good pie crust. I like to make mine in my stand mixer, here is my go to technique, feel free to use your own:

You will need:

  • 2 1/2 cups organic flour (you can use all organic unbleached white, or make it a little healthier and use half whole wheat).

  • 8 oz chilled unsalted butter (use a high fat content European butter for the best results, preferably grass fed)

  • 1/3 - 1/2 cup ice water

  • 2 teaspoons apple cider vinegar

  • 1/4 teaspoon salt


Take your flour and mix it with the salt in your mixer bowl. Place the bowl with the flour mixture in it in the freezer for 5-10 minutes. While it is in the freezer cut your butter into fairly small pieces and get your ice water ready. Once your bowl and flour are nice and chilled remove from freezer and add the butter. Mix with your paddle attachment on slow to medium until it looks like the butter is pea size or smaller. Add the apple cider vinegar. While mixing on slow add your ice water about a tablespoon at a time. The dough will not come together on its own in the mixer, take a handful and squeeze it, if it holds together nicely it is ready. Split the dough in half and make 2 disk. Wrap each disk in wrapped in the fridge for at least an hour. Note: This will make enough for two pie crust, if you only want to make one quiche you can roll out the second one and place it in a pie dish, wrap tightly and freeze, or make 2 quiches and freeze the second one for later. It will keep in your freezer ready to go for at least a couple of months.

For the Quiche:

  • 6 Eggs

  • 1/2 pound of bacon (I usually cook the whole pound so I can have a BLT for lunch too!)

  • 1 large onion

  • 2/3 cup heavy cream

  • 1/4 cup milk

  • 1 1/4 cups of your favorite sharp cheese, shredded

  • Salt and pepper

  • 3-4 stalks of asparagus (you can use any veggie you like for this, just be sure if you use something like greens to drain all the excess liquid.


Start by blind baking your crust for about 10 minutes, no soggy bottoms here. Roll out your pie crust and place in pie dish, prick the bottom all over with a fork. Put a piece or parchment in the crust and pour baking beads (dried beans work just as well, I keep a bag handy for just this.) Bake at 375 degrees for 10 minutes.

Cook the bacon until it is nice and crisp, set aside to cool, then rough chop it. Dice the onion and cut up the asparagus into bite size pieces. Cook these until onion is translucent and asparagus is just soft. I like to cook these in the pan I made the bacon in, so I don’t have to use extra butter, but if you prefer to you can cook in a couple of tablespoons of butter. Mix the eggs, cream and milk together until smooth. Add bacon, onions, veggies, cheese, salt and pepper. Once it is all mixed up pour into your slightly cooled pie crust, you might have a little leftover. Be sure not to overfill, as spilled egg on your oven is no fun! I like to place my pie crust in the oven and pour the mixture in while it is in there, to avoid spillage.

quiche 1.jpg

Bake for about 40 minutes until center is just set and crust is golden. Remove from oven and cool, this can be served warm or at room temp. Leftovers are good cold too … although that might just be me.

I love to serve with sliced avocado.

Tip: If you don’t want to go through the process of making pie crust you can use the quiche mixture (I usually add a couple extra eggs if I am doing this) and pour it right into greased cupcake tins. Bake about 20-25 minutes. It makes the perfect quick breakfast on the go!

Looking Ahead

Summertime on the farm is busy! We have our Turkeys arriving sometime in July; we anticipate having a couple of hundred turkeys on the farm for the summer and fall. Our Annual Barn Dance is happening again this August, and we are very excited that this year we will be celebrating the Ten Year Anniversary of the farm.

Starting in June we are having our Summer Treasure Hunt for our CSA members!

Stay turned for more happenings on the farm and information on our summer events. CSA members watch your email for details of our Treasure Hunt and advanced ticket sales for the Barn Dance.

Like us on Facebook to keep up to date on the farm! Plus lots of cute animal pictures and videos!