From our creek to your kitchen

Farm-fresh eggs, naturally grown produce, sourdough from a well-loved starter, and stories from a small family farmstead in Montana's Tobacco Valley.

In season now

Available year-round

From our pasture-roaming flock. By the dozen, or join the weekly egg share.

Coming soon

Our own aromatic herb mix for nesting boxes and happy hens. Launching soon.

Bake days

Organic flour, water, salt & starter. Preorder by Wednesday, pick up Friday.

Ripe now

Picked the morning you get them. Limited pints — first come, first served.

From the Farmstead

The farmstead has a website! Here's what we're growing, baking, and hatching — and what you'll find here through the seasons.

The raspberry rows are producing fast. Here's how to get a pint — and the easy small-batch refrigerator jam we make when the bowl overflows.

The simple four-ingredient sourdough we bake every week — organic flour, water, salt, and starter. Full recipe with our timing schedule.