Quail Run Farmstand

We are open today with eggs!

We’ve been closed for two weeks, but that doesn’t mean the chickens have stopped laying! 😅

Our tiny fridge was almost completely packed with eggs during the hiatus, and we’re going to run out of room for eggs next week! So if you need eggs, come by today and stock up for the week! 🥚

These hens are as free range as they come. They eat plenty of bugs, get tons of sunshine, roam around like happy chickens should, and go to sleep in their nice clean coop with lots of space.

I don’t want to run out of room in tiny fridge for eggs this week, so we aren’t just open today with eggs. We’ll also be open throughout the week! So if you find yourself needing to run out for eggs, keep us in mind. 🧡

I’ll post when we are out of eggs, but we also have produce and fresh roasted coffee (just a couple bags left).

Thanks for your support of other hardworking, local families.

We are open with:

-eggs
-green peppers
-other peppers (jalapeno, Fresno)
-cucumbers
-basil
-coffee beans

Just produce, coffee beans, and eggs until next week.

We are feeling all better now and will see you next week! Thanks for coming for produce and eggs even with no baked goods. Every purchase helps other local families. 🧡

Thanks to everyone who signed up for the sourdough class!

**Please read through if you signed up for the class, want to sign up, or are interested in our future class on November 14**

• If you signed up but haven’t received an email from me, please check your junk/spam folder, some of my emails are landing there. If you still can’t find it, email me at [email protected]
• If you signed up with a friend and listed their name, please check in to make sure they also register.
• If you haven’t paid yet, please send payment via Venmo within a week of receiving your email, or let me know if you’d prefer to pay by cash or check at the farmstand. The farmstand is open today, will probably also be open tomorrow with veggies and eggs, and will be open next week if you’d like to drop off payment then.

All 24 class spots are now filled (except for a couple of friends who were listed as “bring a friend” and still need to register). About two-thirds of participants have already paid. If anyone has to cancel between now and next week, those spots will reopen. If you’d like to come to the class, sign up and you’ll be added to the waitlist if others cancel.

We’ll also be offering another sourdough class on November 14. If you missed this one, sign up for this waitlist and you’ll be the first to know when registration opens (if that date works for you)!

Thank you!

**Reminder that we are OPEN tomorrow (8/7) 7am-9pm but ONLY for produce, eggs, and coffee beans.**

To help you remember what's in the stand, we've made signs that will hang by the road from now on so you can easily see what we have available!

When we have bread products (pizza, artisan loaves, etc), it’ll read “Sourdough.” When we have cookies, brownies, muffins, etc it’ll read “Baked goods.” When we have allergen friendly baked goods it’ll read…any ideas what would fit on a sign of that size? 😂😂

Tomorrow we have:
-17 cartons of eggs in the fridge
-Lettuce (HighGate Harvest)
-Cucumbers (HighGate Harvest)
-Peppers - variety including green (Deep Roots Farm and Nursery)
-Cherry tomatoes (Deep Roots)
-Basil (Deep Roots)
-And a couple bags of fresh roasted coffee!

As for our family, we are on the upswing. The sickness wore us out, so I am glad I called it off earlier in the week. Thank you for checking on us and praying for us.

Also, in other exciting news! Our mural is done! 🎉 the plan is that you can take a picture that appears like you were swinging, then use the hashtags and . Be sure to tag me too!

However, James and I are officially headed to marriage counseling after spending the last FIFTEEN minutes trying to get my hands lined up right so it looks like I’m swinging. 🤣

James took this photo, he also took half the pictures without ever telling me to smile (who does that?!), and it does not represent how cute this can be. By the end of it, I was drenched in sweat, arguing with him, and we gave up. 😂😂😂

I sincerely hope this mural doesn't also put all your favorite relationships to the test... or you could save yourselves the hassle (and risk of fighting) and just take a picture next to the hashtags. 🤣 Eitherway, take the pictures and tag me!

Hope you have time to stop by and get eggs, produce and coffee this weekend. Have a great Friday!

We’ve officially reached the minimum number of students needed to run the sourdough class! 🎉
That means we only have 4 spots left before enrollment is capped.

Thank you so much for being part of these classes. I’m truly honored by how quickly this filled and so grateful for the excitement and support you’ve shown. 🥹🤍

If you’ve been thinking about joining, now is the time to grab your spot! (Link in comments or in profile) Once you enroll, you’ll have one week to complete payment to secure your place. If payment isn’t received within that timeframe, the spot will be released to the next person on the waitlist.

Thank you for understanding why early payment is required. It gives me the time I need to reopen and fill spots if someone’s plans change. I appreciate your help in making these classes run smoothly!

I can’t wait to bake for our next class! Pictured below are the two meal options for the class.

Enrollment is officially open for my August 29 sourdough class at The Village - Weddings & Events! 🎉

In this class, you'll learn the fundamentals of sourdough baking, including how to maintain a healthy starter, mix dough, shape loaves, and bake an artisan loaf.

This class is hands-on! I provide plenty of dough for everyone to work with, the equivalent of 24 loaves, plus flour and starter for you to mix your own. You will experience every step of the process yourself instead of simply watching a demonstration. For me, that is the key to learning!

You’ll head home with some essential tools, a loaf (or two) to bake at home, and a starter taken from the one that works hard at my bakery.

Class Schedule:
9:00 AM – 12:00 PM
Enjoy two hours of learning, with a mid-morning break from 10:00–11:00 AM for brunch and drinks.

Brunch Selection
-Quiche Lorraine on a homemade sourdough crust, served with a side salad of local lettuce
-French toast casserole made from homemade sourdough bread with homemade whipped cream and fruit
-Complimentary Cocktail or Mocktail
Bellini or Mimosa

It’s going to be a fun time to learn, connect, relax, and make new friendships. Plus, there’s a discount if you bring a friend!

Link is in bio and in comments. I hope to see you in class!

Also, a quick note about The Village. This place is absolutely incredible. I can’t wait for you to experience how amazing it is out there. 🧡

Bad news, guys. We have sickness in the house. 😫

**We will be closed for baked goods, but open for eggs and produce.**

We had to cancel plans because of a slight fever on Sunday night. By Monday, I thought we were in the clear. Today, though, we've got kids with sore throats, 101+ fevers, and stomach aches. It looks like we're just getting into the thick of it. 😬 Right now, 2 out of 5 are down, so prayers that the rest of us stay healthy!

Unfortunately, that means our plans to open for baked goods this week are officially off. We also won't be restocking Giddy Goat Coffee House, so everything will have to wait another week.

Closing is a bummer all around. No treats, no bread, and no income. 😅 But we'll always choose to play it safe. I know it's only Tuesday, but this isn't my first rodeo with sick kids. If history has taught me anything, it's that once it starts, it usually makes its way through the whole house. 🫣

Since I start prepping on Tuesday for our Friday opening, with Wednesday being a full day of prep (sourdough ya know), I can't wait any longer to see if things improve. I never want to risk getting anyone else sick, so we're calling it now.

Thank you all for understanding. We should have this thing kicked by next week, and we'll come back stocked to the gills to make up for lost time. In the meantime, stop by for eggs and produce at our normal open hours.

We've had a pretty good run, though. I think this is the first time we've had to close because of sickness in the 13 months we've been open. I guess all good things must come to an end. 😂

Please share this post. I value everyone’s time and don’t want them thinking we are open this week with baked goods (since I JUST announced we were on Sunday🙄) and then missing this post, driving out here, and discovering we just have veggies and eggs. That’s frustrating, 😂 so please, share share share! And do come by for the veggies and eggs but be mentally prepared for no treats. 😂