Evermore Farm

More details to follow, but our first announcement about our new, improved website. Take a look at www.evermorefarm.com.

Our first batch of whole chickens have flown the coop. Sorry but we are sold out of the "Sale chickens". Thanks for your purchases.

Our inventory consistently fluctuates; items showing Out of Stock online may not be what is true for in-store. If you are looking for a specific cut that is 'sold out' online, please feel free to call our store to inquire on availability! Thanks so much. 443-398-6543

We're thrilled to share that Maine Grains Organic Einkorn Farro has been named a 2026 Good Food Awards Winner!

This Einkorn Farro and other ancient grains like, Spelts and Black Nile Barley are available in the farm store. - Whole grain goodness.

Award-Winning Heritage Grain for Your kitchen

Are you a card-carrying Evermore Farm loyak customer? Be sure to get one in our farm store. Every purchase made in our farm store counts towards the $200 threshold to receive a 10% discount on your next in-store purchase. You don't need to fill every slot; just have a total of $200 recorded on your card to receive the discount.

Helping to support those who support us. Thank you for shopping in our farm store.

Attention Carnivores-
Grass Fed Beef Tongue is a highly nutrient-dense, tender organ meat packed with vitamin B12, iron, zinc, and collagen. It is an excellent choice for low-carb diets (keto/carnivore) because it contains zero carbs and offers healthy fats including higher levels of Omega-3 fatty acids compared to grain-fed, supporting heart health...

Grass Fed Beef Tongue provides high levels of iron and zinc, essential for oxygen supply to tissues and immune system support.

The best way to make beef tongue is to simmer or braise for 3–4 hours, or use a pressure cooker for 60–90 minutes. The tough outer skin is fairly easily removed after cooking...

Avaiable in the farm store or order through our online website store.

Memorial Day Weekend Steak Sale. Stock up now for the grilling season.

Just in time for those Memorial Day Deviled eggs...Our free-range chickens are laying lots of Mighty Fresh Farm Eggs. Buy more..save more.

Memorial Day weekend kicks off the summer picnic season. Take your deviled eggs to a gourmet level with our Cold-smoked and tender, Nova Style Sockeye. It melts in your mouth with delicate layers of smoke, brine, and clean ocean flavor. Ideal for bagels, charcuterie boards, or elevating your everyday eggs. It’s protein-rich, omega-packed, and elegant enough for guests, but we won’t judge if you keep it all to yourself.

Each package is 4oz. Available in our webstore and in the farm store. Here's a delicious deviled egg recipe:

https://downshiftology.com/recipes/smoked-salmon-deviled-eggs/

Quick Smoked Salmon Deviled Egg Recipe
This recipe blends classic bagel-and-lox flavors into a bite-sized appetizer. [1]
Prep time: 20 minutes | Servings: 12-16 halves [1]
Ingredients
• 8 large eggs (hard-boiled and peeled)
• 4 oz cold-smoked salmon (finely chopped)
• 1/4 cup mayonnaise
• 2 oz cream cheese (softened)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill (finely chopped)
• 1 tbsp fresh chives (minced)
• For garnish: Extra smoked salmon pieces, capers, fresh dill, and Old Bay or smoked paprika.
Instructions
1. Prepare the eggs: Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the whites on a serving platter.
2. Make the filling: In a bowl, mash the egg yolks until crumbly. Stir in the mayonnaise, cream cheese, lemon juice, chopped smoked salmon, dill, and chives until smooth and creamy. Season with salt and pepper to taste.
3. Assemble: Pipe or spoon the yolk mixture into the egg white halves.
4. Garnish: Top each egg with a crinkled, bite-sized piece of smoked salmon, a few capers, and an extra sprig of dill.
5. Chill: Refrigerate for 15–30 minutes before serving so the flavors can meld.

Smoked Salmon Deviled Eggs Smoked salmon deviled eggs take a classic appetizer to a stunning new level. Filled with fresh herbs, salty smoked salmon and briny capers.