The FARM

I’m working on breakfast items. Do you work downtown? Do you eat breakfast on the go? Do you spend stupid money on coffee and might you substitute your habit for a healthy breakfast?
I’m trying to plan a menu that is healthy and recipes I can share with y’all so if you choose to be disciplined, you could shop, prep and make at home.
For everyone else on the go-
I can make it for you. 💃🏻✨

I will have cottage cheese base, Greek yogurt base, quinoa base and we all know, breakfast is the most important meal of the day. It’s so life changing-for me to eat a high protein meal first thing in the morning.
Menu coming soon…

Its First Friday in downtown Redding! Come out!
& if you want to stay-in, DOORDASH is on until 8!

Process || making potato salad has been an evolution of events. When I added the smokehouse bowls to the menu, I was buying the mac salad and potato salad from Costco because I am always busy and wanted the menu to flow with ease through summer months.
After the 4th of July, Costco stopped carrying the Willy’s products. Their new versions were gross. This lead me to make them from scratch.

The Mac salad is so different than I had ever eaten in my life. Roasted red bell peppers, carrot, celery, onion and it’s so good. The potato salad…
I was boiling the potatoes at first. Now we roast them-—-
Little changes are big impacts on flavor.

You only have until the end of August to try the smokehouse bowls. Once September begins, I will make soups instead and have a menu change.

Seasons should change menus. What is being grown will change. What we eat should also change.
We love the feedback we’ve had on these bowls through summer.

Cheers!

My tipping philosophy explained…

So, I was intentionally not having a tipping option through my point of sale system. This is due to a few factors like, inflation-like food costs 📈It’s the Wild-Wild-West out here in California.

Since adding prepared food items in January 2025, we have kept refusing to add tipping. We appreciate everyone who insisted and tipped anyway. We appreciate all of you who have told us profusely, “we should”!

As of August 4, we will have tipping turned on. With that change-DO NOT feel obligated. Your service will be the same and we do not expect everyone to leave a tip. It’s on for those who want to. And if you want to skip it, just tap-no tip.

We love you all.

-Kymberly

Off Menu || Did you know you can modify your food.

Like, make up things we don’t have on the menu as long as I have the ingredients…!
We don’t mind at all! Today, Eric and his wife made up their stuffed croissants. Often people add or 86 items and substitute for other veg or cheese or whatever.
The menu is full of delicious options, but we are happy to create what sounds good!

It’s hot.
DoorDash is on.
I’m ready to make you dinner👏🏼🙂‍↔️💃🏻✨

Prep - Serve - Repeat ||
Making macaroni salad, potato salad and dressings. This is my frequent view. I keep my recipes on my phone but there’s always something about a recipe meaning written down on paper that I will always adore.

Measuring is like petting a cat to me. How can a person find it soothing? 🤷🏻‍♀️
Yet, here we are. 😜

Here’s my macaroni salad recipe you can make at home. I’ll warn you, it’s really good…

The F.A.R.M.’s Macaroni Salad

Salad

* 8 oz (½ lb) dry ditalini pasta
* ½ cup finely diced celery
* ¼ cup finely diced carrot
* 3 tbsp finely diced red bell pepper
* 2 tbsp very finely diced sweet onion
* 2 tbsp chopped fresh parsley
(I do all of this in a food processor to chop small and fast)

Dressing

* ¾ cup mayonnaise
* 2 tbsp sweet pickle relish
* 2 tsp apple cider vinegar
* 2 tsp yellow mustard
* 1 tsp Dijon mustard
* 2 tsp sugar
* ½ tsp kosher salt
* ¼ tsp white pepper
* ⅛ tsp paprika
* Pinch (about 1/16 tsp) turmeric
* 2 tsp pickle juice from the relish jar

Instructions

1. Cook the ditalini until just al dente. Rinse with cold water and drain well.
2. Whisk together all of the dressing ingredients until smooth.
3. Stir in the celery, carrot, bell pepper, onion, and parsley.
4. Fold in the cooled pasta until evenly coated.
5. Refrigerate for at least 4 hours, or overnight for the best flavor.