Welcome to the mini farm!

We’re so glad you’re here! We’ve got lots of yummy recipes and kitchen tips and tricks we’ve learned here on our mini slice of farm heaven. Grab a cup of your favorite beverage and enjoy!

Cured Egg Yolks


  • egg yolks
  • salt, any kind as long as isn’t Iodized
  • cheesecloth


  1. In a glass container add a 1/2 inch thick layer of salt.
  2. Use an egg to create divots in the salt for each egg yolk. Keeping them at least 1/2 inch apart.
  3. Separate eggs and place the yolks in the divots (do not use a punctured yolk for this).
  4. Cover the yolks with salt until you can’t see any yellow.
  5. Place the salt covered yolks in the refrigerator for 1 week to cure.
  6. Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
  7. Hang the yolks to dry, in the refrigerator for 7 to 10 days.
  8. Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

You can grate them anywhere you would add parmesan cheese

Broccoli Cheddar Soup – Panera Copycat

You can see the video on YouTube here

This is one of our most popular recipes on YouTube and in our house. It’s packed with flavor and great as a meal served in a bread bowl or with a warm, crusty bread on the side. You can adjust the amount of cheese to suit you own taste or even try it with different types of cheese. If you like broccoli cheddar soup this is guaranteed to be a hit!

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