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So far in this series, we’ve been moving steadily outward from the hive. We started with honey itself and why real honey crystallizes. Then we looked at bee pollen, one of the most concentrated foods bees collect and bring back to the hive. Last week, with botanical sexism, we widened the lens further and explored how plant diversity, pollen, and human systems intersect. Today, we’re stepping even further out, looking at bees beyond the hive and into modern food production.

One place this connection becomes especially clear is almonds.

Right now, as winter begins to loosen its grip, something unusual is happening in American agriculture. While many plants and pollinators are still in their quieter season, millions of honey bee colonies are being loaded onto trucks and transported to California for a single purpose: pollinating almond orchards during a very short bloom window. This scene repeats itself every year, making the almond bloom the largest managed pollination event on Earth.

Almond trees depend almost entirely on insect pollination, and California produces the vast majority of the world’s almonds. In practical terms, this means a significant portion of the nation’s commercial honey bee colonies are concentrated in one region at one time, doing one job, on a very tight schedule.

This is the real link behind the frequent headlines connecting bees and almond milk. It isn’t that almonds themselves are inherently harmful to bees, or that a single food choice is solely responsible for bee losses. The issue is scale. When pollination is compressed into a single crop, in a single place, over a short period of time, it places unique demands on an already stressed insect.

Honey bees today face a layered set of pressures: parasites, disease, limited forage diversity, environmental stress, and chemical exposure. Large-scale pollination doesn’t exist outside of that context. It adds another demand, pulling colonies out of winter patterns early and asking them to perform intense work before the season naturally unfolds.

Nutrition matters as well. Bees thrive on diversity. A wide range of flowering plants spread across time supports healthier colonies than a single abundant bloom followed by scarcity. Even when a crop provides ample nectar and pollen for a short window, what happens before and after that bloom plays a critical role in overall colony health.

Colony losses are another part of this picture. Modern beekeeping now operates with annual losses that would be considered unacceptable in most forms of animal agriculture. While the exact drivers shift from year to year, the overall pattern has been consistent: bees are working within systems that demand intense performance while offering very little buffer when conditions are less than ideal.

This doesn’t make almonds the villain of the story. It does, however, remind us that bees can’t be understood only through the products they make. Honey tells one story. Pollination tells another. Together, they show how deeply bees are woven into modern food production, well beyond what ends up on our shelves.

Understanding this connection doesn’t require alarm. It requires attention. In the same way that learning how real honey behaves helps us recognize quality and authenticity, learning how bees function within modern agriculture helps us better understand the systems behind our food.

Next time we’ll move back inside the hive and look at a substance that has captured a lot of recent attention: royal jelly. We’ll explore what it is, why bees make it, and how it’s being talked about far beyond the hive.

If you’ve found any part of this series valuable or informative, consider sharing it with someone who might appreciate a deeper understanding of bees, honey, and the systems that shape both.

For the bees,

Brenna & Kenny

In this series, we’ve been exploring the relationship between bees, honey, and the immune system, beginning with crystallized honey and why it’s a sign of authenticity rather than a flaw, then moving into bee pollen and how it interacts with seasonal allergies. Together, those first pieces asked us to reconsider what real food looks like and how the immune system responds to it. Today, we’re stepping a little further into the environment around us.

Seasonal allergies are often treated as unavoidable. Spring comes, pollen appears, and many of us brace ourselves. But what if part of the story isn’t just about plants doing what plants do, but about how our cities were designed decades ago, and how those decisions continue to shape what we experience today?

There’s an idea that’s been circulating quietly among botanists, allergists, and urban foresters for years, often referred to as botanical sexism. The term may sound provocative, but the concept itself is fairly simple. Beginning around the 1950s and 1960s, many cities intentionally planted male trees instead of female ones. The reason wasn’t ideological. It was practical. Female trees drop fruit, seeds, and pods, which can be messy and require cleanup. Male trees do not. For city planners focused on cleaner sidewalks and lower maintenance costs, male trees seemed like the obvious choice.

What wasn’t part of that conversation at the time was pollen.

In many tree species, male trees are the pollen producers, while female trees receive pollen. In a balanced landscape, pollen has somewhere to go. But when large numbers of male trees are planted without their female counterparts, pollen remains suspended in the air, circulating through streets, parks, homes, and lungs. Over time, those planting decisions compounded. Trees matured, pollen output increased, and urban environments, already warmer and more enclosed than rural ones, became especially good at trapping airborne pollen.

This leads to a question worth sitting with. Could the way our cities were planted be one factor influencing how intense allergy season feels today?

This isn’t about pointing to a single cause. Allergies are complex. Diet, immune health, pollution, indoor living, and reduced microbial exposure all play a role. But pollen load matters, and it’s reasonable to wonder whether an environment engineered for convenience may have unintentionally increased our exposure to it. Seen this way, allergies can be understood less as a personal failure or a broken immune system, and more as a response, a signal from the body reacting to conditions it didn’t evolve alongside.

Which brings us back to something we often return to here. Supporting the immune system doesn’t start with suppression. It starts with nourishment. Real food, intact ecosystems, and a closer relationship to the natural world that shapes us all play a role in resilience.

Next time, we’ll look more closely at how large-scale food production depends on pollination, how those systems have been built for efficiency rather than balance, and what that may mean for bees, landscapes, and the foods many of us consume every day.

If you’ve found value in this series so far, we encourage you to share it. These topics touch food, health, and the environment we all live in, and meaningful change begins with better understanding and shared awareness.

Stay curious,

Brenna & Kenny

In our last note, we talked about real honey, why it crystallizes, and what that natural change tells us about how honey is handled and what it retains. Today’s newsletter builds on that foundation by focusing on another concentrated food from the hive: bee pollen, what it is, why it matters nutritionally, and how to use it thoughtfully.

Bee pollen begins in the field. As bees move from bloom to bloom, pollen clings to their bodies and is packed into small “baskets” on their legs to carry back to the hive. Beekeepers collect a portion of it using a screen at the hive entrance that gently brushes off some of those pellets as the bees pass through, leaving the rest for the colony. What’s collected is exactly what the bees gathered from the landscape around them, compressed into a whole food.

Because it reflects the plants bees forage from, bee pollen naturally raises questions about what it contains and how it supports the body. One question that came up a few weeks ago at market was whether bee pollen is a whole food source of copper. It came from a customer who was clearly well versed in nutrition and paying close attention to trace minerals. The answer is yes, and that question opens the door to a much broader nutritional picture.

Bee pollen is one of the most nutrient dense foods found in nature. It contains a full spectrum of B vitamins, along with trace minerals such as copper, magnesium, manganese, zinc, and iron. These nutrients support energy production, metabolic function, connective tissue health, and overall resilience. Copper, in particular, works closely with iron and plays a role in cellular energy, yet it is a mineral many people do not get enough of through modern diets. Bee pollen offers these nutrients in a food based, highly bioavailable form.

Seasonal support is another reason many people reach for bee pollen. It is not medicine, and it is not a quick fix. Instead, it is often used gently and intentionally during times of exposure. In my experience, people tend to overuse it. There is no standard dose, and individual responses vary. Starting small is key. Micro dosing, just a few grains at a time, allows the body to respond without being overwhelmed and gives you space to observe what works best for you.

Bee pollen is also widely used for sustained energy. We have many athletic clients who incorporate it into their routines for steady, long lasting fuel rather than a spike and crash. This kind of feedback shows how this food is being used in real life, not as a supplement trend, but as nourishment.

When it comes to everyday use, smoothies are by far the most common choice we hear at market. They’re simple, familiar, and an easy way to incorporate bee pollen into a daily routine. Bee pollen also has a lightly floral, honeyed crunch that works beautifully sprinkled over yogurt or açai bowls, or even eaten plain by the pinch.

We also carry Power Honey, our honey and pollen blend. Honey is the foundation, with pollen thoughtfully incorporated to make daily use simple and approachable. The honey softens the intensity of the pollen and encourages consistency. Beginning now, ahead of allergy season, gives the body time to adjust gently.

And because food should be both nourishing and enjoyable, here is a simple way to use bee pollen in a savory application.

Simple Bee Pollen Vinaigrette
Whisk together:
2 tablespoons Bariani olive oil
1 tablespoon apple cider vinegar or fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon raw honey
½ teaspoon bee pollen
Sea salt to taste

Let the vinaigrette rest for a few minutes before serving so the pollen softens slightly. Drizzle over greens, roasted vegetables, or grain bowls.

Next time, we’ll venture a little further into the weeds. We’ll look at how the plants around us are chosen, how pollen shows up in our daily environments, and why some modern choices may be quietly shaping what we experience during allergy season.

Stay well fed,

Brenna & Kenny

This newsletter begins a short educational series we will be sharing over the coming weeks focused on bees, honey, pollen, and seasonal allergies. These are topics we talk about at the market every weekend, often one question at a time. Our goal with this series is to step back and offer clearer context. What bees actually do. What real honey is. How pollen works. And why so much confusion exists around these foods in the first place.

One of the most common questions we hear about honey is also one of the simplest to answer. Why did it turn solid? Has it gone bad? Is it sugared up? The short answer is no. The longer and more interesting answer is that crystallization is exactly what real honey does.

Honey is a supersaturated solution of natural sugars, primarily fructose and glucose. Glucose is less soluble than fructose, so over time it naturally separates and forms crystals. Raw honey still contains pollen, enzymes, and microscopic wax particles, all of which give those crystals a place to form. Nothing has been added. Nothing has gone wrong. The honey has simply shifted form.

This is also why crystallization is such a strong indicator that honey is raw. Most grocery store honey has been heated aggressively and filtered to remove pollen and other solids. That processing delays crystallization but at the cost of enzymes and biological activity. When honey never crystallizes, it is often because something has been done to it. When honey does crystallize, it is behaving exactly as nature intended.

Honey is also remarkably long lived. Immortal is not an exaggeration. Archaeologists have found honey in ancient tombs that was still edible thousands of years later. Honey’s low moisture content, natural acidity, and antibacterial properties make it one of the few foods that truly does not spoil under normal conditions. Crystallization is not a sign of age or decline. It is simply a phase.

It is also worth remembering that honey is not table sugar. Table sugar is refined sucrose, stripped of context and nutrients. Honey is a whole food. Its sugar structure is closer to that of fruit, primarily fructose and glucose, already transformed by bees. Along with sweetness, honey contains enzymes, organic acids, trace minerals, antioxidants, and pollen compounds unique to its floral source. Many people experience honey very differently in their bodies than refined sugar because it arrives with far more information than sweetness alone.

If you prefer your honey liquid, it can be gently returned to that state without damaging it. Bring a pot of water to a boil, turn off the burner, and set the entire jar of honey into the hot water. Let it sit for at least twenty minutes, longer for a fully crystallized jar. Stir occasionally if possible. The honey will slowly reliquefy. It will crystallize again over time, because that is what real honey does. Please never heat honey in the microwave, that kills all the benefits of real raw honey.

Crystallized honey is also wonderful to use just as it is. Stir it into coffee or tea and it melts instantly. Spread it on toast, biscuits, or sourdough where it stays put instead of dripping onto the plate. Spoon it onto yogurt, oatmeal, or cottage cheese for a slow dissolving sweetness. It works beautifully in vinaigrettes where the crystals dissolve as you whisk, and it is excellent for baking when you want sweetness without excess moisture.

As we move through this series, our hope is to replace a little confusion with understanding. Bees matter. Honey matters. Pollen matters. And misinformation spreads far more easily than truth. If this was helpful, please share it with a friend, a family member, or anyone who has ever hesitated over a crystallized jar of honey. Education around bees and their foods benefits all of us.

Next time, we will turn our focus to bee pollen. What it is, how it is collected, why it matters nutritionally, and how to use it thoughtfully. We will also talk about Power Honey, our honey and pollen blend, and why bringing these two foods back together can be such a natural fit, especially during seasonal transitions. Curious about bee pollen? Start here!

Stay well fed,

Brenna & Kenny

This week’s recipe came straight from the market. One of our customers stopped by to tell us about a dish her family has made for years, something dependable and deeply loved in her home. She tried it with our beef cubed steak, liked it so much that she came back to buy another one, and even brought us a portion of her own version to taste. It was simple, crisp, and genuinely delicious. That kind of feedback is hard to beat.

Beef cubed steak is one of those quietly useful cuts that tends to surprise people once you understand what it is and how it’s meant to be used. It begins as round steak, a hardworking, lean cut, and is mechanically tenderized by the butcher. Rather than handling that step yourself with a meat hammer, the tenderizing has already been done in a way that creates a thinner piece of beef with a textured surface. That texture helps seasoning cling, shortens cooking time, and makes cubed steak especially well suited to quick, high-heat cooking.

One of the best expressions of cubed steak is beef milanesa, a dish found throughout South America. It’s often compared to chicken-fried steak, but milanesa tends to be thinner, crisper, and brighter, finished with citrus and paired with simple sides. It’s comfort food, but not heavy, and it’s a good reminder that round cuts don’t need to be complicated to be deeply satisfying.

Crispy Milanesa Steak

Ingredients

Approximately 1 lb beef cubed steak

Salt and freshly ground black pepper

2 eggs

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika or mild chili powder

½ teaspoon dried oregano

2 to 3 tablespoons finely chopped fresh cilantro or parsley

1 cup all-purpose flour

Lard, for pan-frying

Fresh lime or lemon wedges, for serving

Directions
Season the cubed steak lightly on both sides with salt and pepper.

In a shallow bowl, whisk together the eggs, garlic, cumin, paprika or chili powder, oregano, fresh herbs, and a pinch of salt. Place the flour in a second shallow dish and season lightly with salt and pepper.

Dip each piece of beef into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour, pressing gently so it adheres in a thick, even coating.

Heat a generous layer of lard in a wide skillet over medium-high heat. Pan-fry the milanesa in batches if needed, cooking just a few minutes per side until golden, crisp, and cooked through.

Transfer briefly to paper towels or a rack, then serve hot with fresh lime or lemon squeezed over the top.

Milanesa is traditionally served simply, which is part of its appeal. White rice, black beans, and sliced avocado make a classic plate. A crisp cabbage slaw dressed with lime and olive oil keeps things fresh. For something heartier, mashed or roasted potatoes work beautifully. It’s also excellent tucked into a crusty roll or served alongside warm tortillas, refried beans, and salsa.

Cubed Steak vs. Round Steak
Round steak is lean and flavorful but benefits from thoughtful preparation. Cubed steak is round that’s already been mechanically tenderized, making it ideal for quick, high-heat cooking and breaded preparations like this one. If you want a cut that’s ready to go straight to the pan, cubed steak makes it easy; round steak gives you more flexibility depending on how you prepare it. Same cut, different treatment, different outcome.

If round steak has ever felt limiting or intimidating, cubed steak is a very approachable place to start. It cooks fast, feeds a family well, and responds beautifully to simple seasoning and good technique. It’s a reminder that even the most straightforward cuts can be deeply satisfying when used the right way.

We’ll have plenty of beef at market, including both round steak and beef cubed steak, ready for easy weeknight meals and deeper weekend cooking alike. Come early, bring a cooler, and don’t hesitate to stock up. These are the kinds of cuts that earn their place in the freezer when you actually put them to work.

Buen provecho,

Brenna & Kenny

Bariani Olive Oil has been our favorite from the very beginning. When we started doing farmers markets in February of 2002, it was already the olive oil we trusted and used at home. The story goes back even further. Kenny was introduced to Bariani in the late 1990s by one of his fishing boat captains, Michael Patatucci, who ran a small family operation. Those kinds of introductions tend to matter, especially in food, and this one has held up for decades.

Bariani is a family owned producer with roots in Northern Italy and olive orchards in California. Their approach has remained steady over time: careful growing, attentive harvesting, cold extraction, and bottling without shortcuts. We have always valued domestic olive oil producers who maintain direct control from tree to bottle, because that level of transparency is difficult to guarantee with imported or mass market oils that move through long and opaque supply chains.

This matters because olive oil is widely recognized as the most adulterated food in the world. Mislabeling, blending with refined oils, and oxidation during transport remain persistent issues. Choosing a producer that publishes harvest information, tests their oil, and stands behind their methods is one of the simplest ways to avoid those pitfalls.

We just received a fresh shipment from the most recent fall 2025 harvest, and both oils we carry will be available at market. Bariani’s early harvest extra virgin olive oil is pressed from green olives picked earlier in the season, resulting in a robust, grassy oil with an artichoke finish. Bariani’s fall extra virgin, made from olives harvested later in the season, has a smoother, more versatile profile that is well suited to everyday cooking or dressing salads. A recent published polyphenol analysis for Bariani extra virgin olive oil showed 643 mg/kg, a level that places it firmly in the high polyphenol range for extra virgin olive oil. Polyphenols contribute to both flavor and stability, and are responsible for the subtle bitterness and gentle peppery finish that signal freshness and quality in a well made olive oil. This is especially notable given that early harvest oils, cold pressed from green olives, naturally contain even higher polyphenol levels, which contributes to their more robust flavor and peppery finish.

We use these oils the way good olive oil is meant to be used. Finished over vegetables or fish, whisked into simple dressings, or used as a dipping oil for good bread with a pinch of salt. When olive oil is this fresh and clean, it does not need embellishment.

Because properly produced extra virgin olive oil has a best by date that extends at least one year beyond bottling, this is a practical moment to think beyond a single bottle. Fresh harvest oil stored well is ideal for quarterly or even yearly kitchen use, making it easy to cook well every day without compromise.

Fresh Bariani extra virgin olive oil and early harvest extra virgin olive oil will be available at market this week. We highly recommend placing your order now! If olive oil is a true staple in your kitchen, this is an ideal time to stock up on a harvest you can trust.

Try our recipe for Pecan Basil Pesto

From our table to yours,

Brenna & Kenny

London broil is one of those phrases that sounds far more formal than it actually is. Despite the name, it has no real ties to London or to British cooking at all. The term began appearing in American kitchens in the early to mid-20th century, when home cooks were working with flavorful, traditional cuts of beef and needed a reliable way to make them shine. London broil originally referred not to a specific cut, but to a method: marinate, cook hot and fast, then slice very thinly across the grain. Over time, the name stuck, and round steak became one of the most common cuts used for this approach.

Round steak comes from the hind leg of the animal, a muscle built for movement rather than leisure. That work shows up as a more toothsome texture and a deeply beefy flavor. It isn’t meant to behave like a ribeye, and it doesn’t need to. When paired with the London broil method it was designed for, round steak becomes purposeful, satisfying, and surprisingly elegant on the plate.

Classic London Broil

Ingredients
1 beef round steak, approximately 1.5 pounds
1/4 cup Bariani Olive Oil
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon dried thyme or rosemary

Directions
Whisk together the olive oil, vinegar, Dijon, garlic, salt, pepper, and herbs. Place the round steak in a shallow dish or resealable bag and coat evenly with the marinade. Marinate in the refrigerator for 4 to 8 hours, turning once or twice.

Remove the steak from the refrigerator about 30 minutes before cooking. Heat a grill or cast-iron skillet until very hot.

Lightly pat off excess marinade and cook the steak over high heat for about 4 to 5 minutes per side, depending on thickness, aiming for medium-rare to medium.

Transfer the steak to a cutting board and let it rest, uncovered, for at least 10 minutes. Before slicing, notice the direction of the muscle fibers running through the meat. Slice very thinly across those lines rather than parallel to them. Cutting against the grain shortens the fibers in each bite and makes a noticeable difference in how the steak eats.

Kitchen Tip: Chimichurri for Round Steak
A bright, herb-forward sauce is a natural match for round steak. Chimichurri adds freshness and balance without masking the beef. Stir together chopped parsley, minced garlic, Bariani Olive Oil, a splash of red wine vinegar, salt, black pepper, and a pinch of crushed red pepper. Let it sit for 10 to 15 minutes, then spoon lightly over thinly sliced steak or serve on the side.

Serving ideas
Thinly sliced London broil is especially good served warm or at room temperature over a simple green salad with vinaigrette. It also pairs beautifully with roasted potatoes, sautéed greens, or a grain salad dressed with olive oil and herbs. Leftovers make excellent steak salads, wraps, or sandwiches the next day.

Round steak may never draw the same attention as ribeye at the market, but it offers something different and equally worthwhile. If you’ve been curious about cooking beyond the usual suspects, now’s the time. We have beautiful round steaks ready for the taking, just waiting for a good marinade and a hot pan. Come see us at the market this weekend and give this classic cut the attention it deserves.

Come hungry,

Brenna & Kenny

There is a reason Black Cod, also known as Alaska Sablefish, is often called the aristocrat of the ocean. This is one of the richest, most luxurious whitefish available, with a silky texture and natural buttery flavor that needs very little help in the kitchen. It is forgiving to cook, stays moist, and delivers depth and satisfaction in every bite.

From a nutritional standpoint, Black Cod truly stands apart. A 4-ounce cooked serving provides approximately 1,700 milligrams of omega-3 fatty acids, making it one of the most omega-3-dense fish in the sea. For comparison, a similar cooked serving of halibut comes in closer to 450 milligrams. Halibut has its place, but when it comes to richness, nourishment, and staying power, Black Cod is in a completely different class.

This fish is excellent with nothing more than salt and pepper. Still, many of you ask for a miso preparation, so here is a version that stays simple, balanced, and easy to source.

Simple Miso Black Cod

Ingredients

2 Black Cod tails, approximately 18 to 20 ounces total
or
2 Black Cod collars, approximately 24 ounces total

2 tablespoons white miso paste

1½ tablespoons mirin

1 tablespoon sake (optional)

Freshly ground black pepper

Method
Pat the fish dry and season lightly with black pepper. In a small bowl, stir together the miso, mirin, and sake until smooth. Brush the mixture evenly over the flesh.

Let the filets rest in the refrigerator for at least 30 minutes and up to a few hours if time allows.

Broil or bake at high heat until the surface lightly caramelizes and the fish flakes easily, with an internal temperature around 135 to 145 degrees. Black Cod’s natural oil content keeps it tender and forgiving, so there is no need to overthink it.

Serve simply with rice and local, in-season greens such as spinach, bok choy, micro greens, or any tender leafy greens you find at the market, and let the fish speak for itself.

Tails or collars. Which should you choose?
Black Cod tails are naturally boneless, thinner, and cook quickly. This is true of all fish tails, making them an excellent choice for kids, newer fish eaters, or anyone who prefers a more straightforward experience at the table. They are especially well suited for weeknight meals.

Collars are thicker, richer, and contain the pin bone. They offer deeper flavor and a more luxurious texture, especially when broiled or roasted. With bone-in cuts, a slower pace at the table is part of the pleasure.

For the most curious cooks, choosing one tail and one collar is a great way to experience the entire side of the fish, a simple nod to nose-to-tail eating and a deeper appreciation of what Black Cod has to offer.

Come see us at market to see what cuts are on hand, or order ahead to be sure you get exactly what you want this weekend.

Stay well fed,

Brenna & Kenny

A recent conversation at market really stuck with me. A longtime customer, already thoughtful and intentional about food, paused and asked a simple question: What do you feed kids for breakfast? Not in a theoretical way, but in the real, everyday sense of trying to support a growing child while navigating energy levels, appetites, and health goals.

That question took me right back to when our own kids were little. We were committed to nutrient dense foods and real meals, but mornings came fast, and enthusiasm for eggs every single day wore thin quickly. Eggs are wonderful, no doubt, but even good food can become a grind when it shows up the same way, every morning, without variation.

One thing that helped us then, and still helps families now, is letting go of the idea that breakfast has to look like “breakfast food.” Much of what’s marketed to children in the morning is built around refined carbs and sugar, which rarely leads to steady energy or balanced moods. Traditional food cultures, and the guidelines promoted by the Weston A. Price Foundation, point instead toward protein, healthy fats, and mineral rich foods as a better foundation for the day.

When you widen the lens, the options get easier, not harder.

Leftovers often make the best breakfasts. Meatballs, slow roasted meats, salmon patties, or a bowl of stew reheat quickly and provide lasting fuel. Cheeseburgers without the bun became a surprise favorite in our house, especially with real cheese and good quality beef. Breakfast sausage or homemade patties pair well with fruit or vegetables and can be made ahead for the week.

Eggs still have a place, just not always scrambled on a plate. Soft boiled eggs with butter and salt, deviled eggs, egg muffins, or eggs folded into other foods can help keep them interesting. Full fat yogurt or kefir, kept plain and topped simply, works well for kids who prefer something cool and gentle in the morning. A warm mug of bone broth can be grounding on winter mornings, especially for those who aren’t hungry right away.

Fish may not come to mind first, but smoked salmon, leftover salmon, or simple fish cakes are traditional breakfast foods in many parts of the world and fit beautifully into a nourishing morning meal. For adventurous eaters, liverwurst or pâté paired with apple slices or cucumbers can be surprisingly well received.

Sometimes the simplest approach is a small breakfast plate rather than a single dish. A bit of meat, a bit of cheese, some fruit, maybe a hard boiled egg. This style gives kids choice without sacrificing nourishment.

After thinking about that market conversation, I made a simple breakfast bake this morning that checks all the boxes: nourishing, filling, easy to reheat, and kid friendly. It’s not fancy, but it works.

Baked Green Chile Beef & Egg Relleno

This is one of those make it once, eat for days breakfasts that takes the pressure off busy mornings.

Ingredients
2 pounds ground beef
Salt and black pepper, to taste
Butter, for greasing the dish
About 10 peeled and seeded Hatch green chiles
18 eggs
Grated cheddar cheese

Directions
Preheat the oven to 350°F.

In a cast iron skillet, cook the ground beef over medium heat, seasoning with salt and pepper. Once fully cooked, remove from heat and set aside, leaving the fat with the meat.

Generously butter a 9 x 13 glass baking dish. Line the bottom with the peeled and seeded green chiles. (Alternatively, you can chop the green chile and add a layer atop the ground beef.) Spread the cooked ground beef evenly over the chiles, including all of the drippings.

In a large bowl, scramble the eggs and season again lightly with salt and pepper. Pour the eggs evenly over the beef mixture. Finish with a generous layer of grated cheddar cheese.

Bake for approximately 40 minutes, or until the eggs are fully set and the cheese is lightly browned on top. Let cool slightly before slicing.

This dish keeps well in the refrigerator and reheats easily, making it a solid option for several days’ worth of breakfasts.

We love these kinds of conversations at market. Many of the ideas we share come directly from questions like this, from families doing their best and thinking carefully about how food fits into daily life. If you ever wonder something out loud at our table, there’s a good chance it will spark a longer reflection later.

Breakfast doesn’t need to be perfect, and it doesn’t need to be complicated. A little variety, a lot of real food, and permission to think beyond the cereal aisle can go a long way.

If nourishing breakfasts are on your mind this time of year, we’re always happy to talk through ideas at market. Whether it’s eggs, beef, pork, fish, or broth, we’re here to help you think beyond routines and build meals that actually satisfy. Come say hello, ask questions, and let us know what’s working in your kitchen.

Stay Well Fed,

Brenna & Kenny

Happy New Year! We’re starting 2026 with a return to the Phoenix farmers markets this weekend, and the timing feels just right. Early Saturday morning, just before dawn, the first full moon of the year reaches its peak. Traditionally known as the Wolf Moon, it marks the heart of winter, a season when people once paid close attention to hunger, weather, and the food that carried them through.

In the depths of winter, cooking has historically slowed down and turned inward. This was the time for foods that could be prepared patiently, stretch across meals, and offer real nourishment when the days were shorter and the nights longer. Long-simmered pots, braises, and broths weren’t trends or conveniences, they were practical ways of eating well and staying strong. That way of cooking still holds its place today.

This is where beef really earns its place. Roasts that cook low and slow, filling the house with rich aromas. Short ribs that reward patience. And beef shanks, one of the most underrated winter cuts, rich, satisfying, and made for gentle braising.

Beef shanks are the classic cut for osso buco, a dish that feels right at home under a winter moon. Here’s a simple version that lets the meat and broth do the work.

Braised Beef Shanks (Osso Buco Style)

Ingredients
Beef shanks
Salt and pepper
Olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 to 2 tablespoons tomato paste
Dried thyme
Homemade beef broth

Directions
Season the beef shanks generously with salt and pepper. Heat a heavy pot or Dutch oven with a little olive oil and brown the shanks well on both sides. Remove and set aside. In the same pot, add the onion, carrot, and celery and cook gently until softened. Stir in the garlic, tomato paste, and thyme. Return the shanks to the pot and add enough homemade broth to mostly cover the meat. Cover and braise gently in a low oven or on the stovetop until the shanks are deeply tender and the broth is rich, usually about two to three hours. Serve with mashed potatoes, polenta, or simply a bowl and a spoon.

We offer soup bones, marrow bones, knuckle bones, shanks, short ribs, and roasts, making it easy to stock your freezer for broths and winter cooking alike.

The Wolf Moon is also a good moment to think a little bigger. If stocking up for winter has been on your mind, a quarter or side of beef may be worth considering. Because bulk beef calls for planning beyond familiar cuts like steaks and ground beef, along with freezer space and a thoughtful investment of resources, we approach these orders with care. If you’re interested and willing to plan ahead, email us and we can explore whether it’s a good fit for your household.

We’ll be back at the Phoenix markets this weekend with beef, pork, seafood, honey, and more. Come say hello, restock your freezer, and ease into winter cooking under the Wolf Moon.

Stay Well Fed,

Brenna & Kenny