Welcome to Homegrown Bites by Jake's Run!

Tasty food, lamb meat, jams and jellies, fresh produce, and crochet accessories.


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Market Days 06.19.25 and 06.21.25

The longest, hottest, and busiest days of the year are upon us!

The Thursday market is a chill vibe. A time for people who can’t make it during the morning hours to visit the market and relax. It’s usually a much smaller scale than the Saturday market, but there’s food trucks, baked goods, great food, entertainment, cooler evenings, picnic tables, and a good time. This week was a “Taste of the Market” event, which means a local chef shops the market, prepares a dish, and serves free samples. It happens every other Thursday in June and July and is a great way to discover new dishes. It’s always delicious. This week, we had 400+ people visit the Thursday market. IT’S GROWING!!!

On the way home, our truck blew a cylinder in the engine. He limped it and the trailer home. I was thankful we didn’t have to call a tow truck – again. Decisions had to be made. We ended up renting a truck to get our trailer to the market because missing the Saturday market was NOT an option. Friday, he picked up the truck while I was running errands and refilling my mom’s medication boxes. He also checked out a replacement truck. It was a late night of baking for him. He maybe got 3 hours of sleep.

The Saturday market included the local hospital’s annual art and health event – always a very large crowd. Not only did our little market set a new market record with 48 vendors, attendance was 4000+!!! What a lovely day! I’m so proud of the growth of our market! Twelve years ago when we become vendors, there were maybe 10 vendors at the busiest time of the season. Now it’s an experience. Food, fresh produce, music, and a great place for everyone to just hang out and have a good, wholesome time.

It was forecasted to be hot and humid, but no rain. There was a lovely breeze and we had plenty of fluids to drink. We visited with many people – always great to see our customers, old and new. It got VERY warm around 11:30am, but we stuck it out. At noon, we tore it all down. We were 1 worker down, but we did it. By the end, we were hot, tired, sweaty, and hungry.

After the market and loading up, we went to Buffalo Wild Wings for lunch. On hot days, air conditioning is the #1 requirement for lunch. The cold air washing over us as we walked in was so refreshing. We enjoyed many glasses of ice water with lemon, wings, and salad. Then it was time to head home.

I drove worker bee #2 home and came home while he dropped off the market trailer and headed to town to drop off the rental truck. The original plan was for him to come home with his vehicle after dropping off the rental, then we would head back to town to pick up the replacement truck. But, he forgot the key. So, I grabbed his key and headed to him. We parked his vehicle at my office (yes, I have a day job working as a Business Manager – it’s a very odd life I live LOL), and picked up the new (to us) truck. I’ve named it “The Beast.” Hopefully, this truck will last us a while and allow us to keep building this dream on our shoestring budget.

We were hungry, so we ate at a local Himalayan place that offers delicious food. What a great meal! We like to eat at places that will offer us a sample of food from other cultures as much as possible. We watch a LOT of Food Network.

We came home after the meal, sat down for a moment and had a cold beverage before we went to bed, exhausted at the end of this long day. He was up early this morning (he’s a morning person – I AM NOT). I slept for 11 hours and was able to wake up slowly – a nice change of pace.

We picked up his truck and ran a few errands. The rest of the day was chores, laundry, watching some TV, and getting stuff done before our work week begins again.

He brought me in a fresh cherry tomato – our first of the season. It was warm, juicy, and sweet. A delicious reminder that summer DOES have a few good things like fresh tomatoes. Yeah, we’re weird people who like cold and snow; the people who sleep with the window open during the winter.

As crazy as it can sometimes seem, we are blessed to live this life. We are helping make a difference in our community. We are building a dream that will hopefully become a reality when we retire. We are building relationships with our customers while they watch our business grow. It’s an amazing life.


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Vanilla – How to Make Extract and Why

This is what the final product will look like.

I love the flavor of vanilla. Here at the farm, we make most things from scratch. A good vanilla is a MUST for baking or for batters such as waffle or pancake. Two years ago, I was shocked when the price of my regular vanilla extract skyrocketed. It has tripled in cost! :O

As of today the cost for 4 oz. of vanilla extract at Wal-Mart is $6.72! I can make better tasting vanilla extract myself for less and I’m going to tell you how you can do it, too.

First, let’s break down the cost for me to produce 4 oz. of vanilla extract…

COST TO MAKE VANILLA EXTRACT:
Vanilla beans (Madagascar, Grade A)
            Amazon – $18.95 per 15 beans
            Cost per bean:  $1.26

Rum (Silver)
            Sam’s Club – $13.98 / 1.75 L
            Cost per ounce: 27¢

Ratio of beans to alcohol:
            3 beans per 4 oz. alcohol Cost to produce 4 oz. vanilla extract:
            Vanilla beans:  $1.26 x 3 = $  .78
            Rum:                  $  .27 x 4 = $1.08
            GRAND TOTAL:  $4.86 / 4 oz.

Now, let’s get to the actual HOW:

HOW TO MAKE VANILLA EXTRACT:

Things you’ll need:
Alcohol (80+ proof – I prefer rum, but some people use vodka)
Vanilla beans (your choice – I get mine from Amazon and I use Grade A Madagascar beans.
Clean container with a top – usually a glass jar or bottle of some type. No need to get fancy here. Any glass jar or container with a good sealing top will be fine.

Yes, I’m aware that’s a huge bottle of rum. Sam’s Club only had one size and it was only $14!

HOW TO MAKE VANILLA EXTRACT

  1. Cut beans in half or whatever size works to fit them into your container.


2. Add beans to container.

3. Add appropriate amount of alcohol (3 beans to every 4 oz. alcohol)

4. Cap tightly. Be sure to write the date on the container or the lid.

5. Place container out of direct sunlight. Shake weekly. A gentle little shake will do it. Don’t go all crazy here. It will be clear when you first start it, but will darken over the next few weeks.

6. Your vanilla will be ready to use in as little as 8 weeks, but optimal flavor is reached at 6 months.  I have some I’ve had for over a year. I just leave the beans in there.

I did this one on Christmas last year. Look at that beautiful color. No need to get fancy with the container, I just used the rum bottle. It worked.

THE CONTAINER
Don’t worry much about the container. As long as it seals, it will be fine. This morning, we used the last of our maple syrup, so I decided it would make a perfect container:

It begins as clear, but in a few short weeks it will be a lovely amber.


With a few supplies, a little effort, and some time, you can have your own delicious vanilla extract!


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Deliveries have begun

The first deliveries of the season went out yesterday!  It’s so nice to meet new friends and visit with the ones we made last year. We’re so proud to be able to feed families with local, healthy, fresh produce. 

The season always begins with greens. This week’s delivery contains farm fresh eggs, broccoli and lots of greens:  Two types of kale, beet greens, and Swiss chard. 

We’ll be coming around to visit with everyone soon!   


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Little things and high hopes

When we started our seeds this year, there was one tiny little runt that I chose not to plant. I was thinking it was too small. But my better half asked me to plant it, telling me he knew it would grow. So with little faith I planted that little tiny plant.

I was in for a surprise.

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Our little plant was growing! It was 1/2″ tall when we planted it and look at it now! Sure, it’s not as big as the plant beside it but it’s growing.

Now, I see this:

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There’s a little tiny tomato on the little plant that can. I have high hopes for the little plant. We’ll see…