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Farmacy Revolution Flavors for every season!😋

With a deep-rooted belief that God has provided us with everything we need to achieve a healthy and balanced body and lifestyle, Jennifer practices integrative healthcare methods that combine traditional wisdom with modern techniques.

10/16/2026

The girls are getting an upgrade! 🐄🤎
Shirttail Creek Farm
There’s an old barn here at Shirttail Creek Farm that’s seen better days. A few boards are helping hold her up, but that hasn’t stopped the girls from making it their favorite hangout spot!

And while they’re perfectly happy with their rustic little retreat, we’ve got something new in the works. 🔨

Soon they’ll have a brand new place to gather, relax and keep an eye on the horses. 🐎🌾

Farm life is always a work in progress, and we wouldn’t have it any other way.

10/14/2026

Fall recipes 🍁 Crispy Rosemary Lemon Cast-Iron Chicken Wings 🍋🌿

There’s something about fall that makes me want to slow down, pull out my favorite cast-iron skillet and cook something simple with really good ingredients.

These farmhouse-style chicken wings are everything I love about cozy fall cooking. Deeply golden, crispy skin, sizzling rosemary butter and just enough fresh lemon to brighten every bite.

No complicated ingredients. Just good, old-fashioned cooking.

And it all starts with pasture-raised chicken from Shirttail Creek Farm, where their chickens are raised outdoors on pasture and moved daily to fresh ground.

🍗 Crispy Rosemary Lemon Cast-Iron Chicken Wings

Ingredients

* 10 whole pasture-raised chicken wings
* 1–2 tbsp cooking fat or oil
* 1 tsp kosher salt
* ½ tsp black pepper
* ½ tsp garlic powder
* ½ tsp paprika
* 3 tbsp butter
* 1½ tbsp fresh rosemary, finely chopped
* Zest of 1 lemon
* Juice of ½–1 lemon

Instructions

1. Pat chicken wings completely dry. Season with salt, pepper, garlic powder and paprika.
2. Heat cooking fat in a cast-iron skillet over medium-high heat.
3. Add wings skin-side down and cook until deeply golden and crispy. Flip and continue cooking, turning as needed, until the internal temperature reaches at least 165°F, approximately 18–25 minutes depending on size.
4. Reduce heat and add butter and fresh rosemary. Spoon the sizzling rosemary butter over the wings until beautifully coated.
5. Finish with fresh lemon zest and a generous squeeze of lemon juice.

Serve straight from the skillet with roasted fall vegetables, buttery mashed potatoes or a simple harvest salad.

Save this cozy fall dinner recipe for your next farmhouse cooking night! 🍂🤎

10/13/2026

Fall baking 🎃Some cookies are worth staying home for. 🍪🤎

These Salted Caramel Chocolate Brownie Cookies are everything I love about cozy fall baking.

Rich, fudgy Magnolia Table Brownie Cookies stuffed with buttery caramel, topped with chocolate chips and finished with flaky sea salt.

That gooey caramel center with the deep chocolate flavor is absolutely irresistible!

I picked up Magnolia Table Brownie Cookies at H-E-B and gave them a little homemade twist.

Because sometimes the best baking moments are the simplest ones. 🍂

Find Magnolia Table at your local H-E-B!

Magnolia Table H-E-B

10/13/2026

Halloween treats 🎃A little Halloween nostalgia with a whole lot of crunch! 🎃🌽

These gooey Halloween Marshmallow Cereal Treats are bringing back all the childhood memories.

I’m using Good Grains Organic Corn Puffs, made with just seven simple ingredients, for a light, crispy crunch that pairs perfectly with buttery marshmallows, vanilla and colorful candy corn.
Sprouts Farmers Market
No baking required, just a few simple ingredients and the cutest little Halloween treat!

Perfect for fall parties, Halloween movie nights or an afternoon treat with the kids. 🍬

Save this one for your Halloween baking list!
🍬 5. Recipe: Halloween Marshmallow Corn Puff Treats

Prep: 10 minutes
Set time: 30 minutes
Yield: 12 squares

Ingredients

* 5 cups Good Grains Organic Corn Puffs
* 10 oz mini marshmallows
* 3 tbsp salted butter
* 1 tsp vanilla extract
* ½ cup candy corn
* ½ cup candy pumpkins
* Pinch of sea salt

Instructions

1. Line an 8x8-inch baking dish with parchment paper.
2. Melt butter in a large cast-iron skillet or saucepan over low heat.
3. Add mini marshmallows and stir until completely melted.
4. Stir in vanilla and a pinch of sea salt.
5. Remove from heat and gently fold in Good Grains Organic Corn Puffs.
6. Allow the mixture to cool slightly before folding in candy corn.
7. Transfer to the prepared baking dish and gently press into an even layer.
8. Decorate with candy pumpkins and additional candy corn.
9. Let set for 30 minutes before slicing.

Tip: Don’t pack the mixture too tightly. A gentle press keeps the treats soft and gooey!

10/13/2026

Fall recipes 🍁Pumpkin chili, but make it spooky! 🎃🌶️

A little fall comfort food with a fiery twist!

These adorable jack-o’-lantern stuffed peppers are filled with savory ground beef, pumpkin, warm spices and a splash of Perrona Black Chiltepin Hot Sauce for that delicious kick of heat.

Finished with melty cheese and baked until tender, they’re the perfect cozy dinner for October!

I picked up my Perrona hot sauce at H-E-B, and it’s such a fun way to bring bold flavor to everyday recipes.

Save this one for your fall dinner rotation! 🍁

Find Perrona at H-E-B! 🛒

Perrona Hot Sauce H-E-B
Spicy Pumpkin Chili Stuffed Peppers 🎃

Servings: 4
Prep: 15 minutes
Cook: 25–30 minutes

Ingredients

For the pumpkin chili:

* 1 lb ground beef
* 4 orange bell peppers
* 1 small yellow onion, diced
* ½ orange bell pepper, diced
* ½ cup pumpkin purée
* 1 cup chili beans, with sauce
* 1–2 tsp Perrona Black Chiltepin Hot Sauce, or to taste
* 1 tbsp olive oil or butter
* 1 tsp chili powder
* ½ tsp ground cumin
* ½ tsp smoked paprika
* Salt and black pepper to taste
* ¾ cup shredded Monterey Jack or mozzarella cheese

Instructions

1. Prepare the pumpkin peppers

Slice the tops off four orange bell peppers and remove the seeds.

Carefully carve little jack-o’-lantern faces into one side of each pepper.

2. Build the chili

Heat butter or olive oil in a cast-iron skillet over medium heat.

Add diced onion and bell pepper. Sauté until softened.

Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

3. Add the fall flavors

Stir in pumpkin purée, chili powder, cumin, smoked paprika, salt and pepper.

Add Perrona Black Chiltepin Hot Sauce and chili beans.

Simmer for 5–8 minutes until thick and flavorful.

4. Stuff the peppers

Place carved peppers in a baking dish.

Fill each pepper with pumpkin chili and top generously with shredded cheese.

5. Bake

Bake at 375°F for 20–25 minutes, or until the peppers are tender and the cheese is melted.

Serve warm!

10/09/2026

A little farmhouse getaway in the heart of Texas Hill Country’s neighboring countryside. 🤎🌾

Welcome to the Shirttail Bunkhouse at Shirttail Creek Farm in Brenham, Texas.
Shirttail Creek Farm
Think slow mornings, fresh country air, cozy farmhouse charm and wide-open pastures filled with grazing cattle.

Spend your days unwinding on the porch, listening to vinyl records, relaxing in the hammock or enjoying the sauna and cold plunge.

With room for up to 8 guests, it’s the perfect place to gather with family, reconnect with friends or simply escape the everyday rush.

Less noise. More nature. A slower way to stay.

📍 Brenham, Texas
🏡 2 bedrooms | 5 beds | Sleeps 8
🌿 Sauna + cold plunge

Find the Shirttail Bunkhouse on Airbnb and start planning your next countryside escape.

10/08/2026

Fall recipes 🍁🍯🍂 CARAMELIZED FIG & HONEY CHICKEN
Dust and Bloom
There’s something about fall cooking that makes me want to pull out my cast iron and slow things down.

Golden, crispy chicken thighs seasoned with our Dust & Bloom Farmstead Favorite, fresh figs, shallots and thyme, all finished with a buttery honey pan sauce.

Sweet, savory and just a little rustic. The kind of dinner that makes the whole kitchen feel like fall. 🤎

CAST-IRON FIG & HONEY CHICKEN

Ingredients

* 3–4 bone-in, skin-on chicken thighs
* 1–2 tbsp Dust & Bloom Farmstead Favorite
* 1 tbsp olive oil
* 1 tbsp butter
* 4–6 fresh figs, halved
* 1 large shallot, sliced
* 3–4 sprigs fresh thyme
* 2 tbsp honey
* 1 tbsp balsamic vinegar
* ½ cup chicken broth
* Salt to taste

Instructions

1. Pat chicken dry and generously season with Farmstead Favorite.
2. Heat olive oil in a cast-iron skillet over medium heat. Sear chicken skin-side down for 6–8 minutes until deeply golden. Flip and cook another 3 minutes.
3. Remove chicken. Add butter, shallots and fresh figs, cut-side down. Cook until lightly caramelized.
4. Stir in honey, balsamic vinegar and chicken broth, scraping up all those flavorful browned bits.
5. Add fresh thyme and return chicken to the skillet.
6. Transfer to a 400°F oven for approximately 20–25 minutes, until the chicken reaches at least 165°F internally. For especially tender thighs, 175–185°F works beautifully.
7. Spoon the glossy fig and honey sauce over the chicken and serve warm.

Serve over whipped goat cheese, mashed potatoes or creamy polenta.

Save this one for your next cozy fall dinner. 🍂

10/05/2026

Brown Butter + Honey Cast-Iron Chicken Legs 🍯🍗🍂

This might be one of my favorite ways to bring a little fall flavor to an ordinary chicken dinner.

Crispy chicken legs seasoned with Dust and Bloom Dust & Bloom Farmstead Favorite, seared in cast iron, then finished in a bubbling brown butter and honey sauce with a touch of cinnamon.

It’s buttery, savory, subtly sweet and just warm enough to taste like fall without turning dinner into dessert. 🤎

BROWN BUTTER + HONEY CHICKEN LEGS

6 chicken drumsticks
1–2 tbsp Dust & Bloom Farmstead Favorite
1 tbsp olive oil
3 tbsp butter
2 tbsp honey
½ tsp cinnamon
2 cloves garlic, minced
Pinch of salt, if needed
Fresh thyme or rosemary, optional

Heat oven to 400°F.

Pat chicken dry and generously season with Dust & Bloom Farmstead Favorite.

Heat olive oil in a cast-iron skillet over medium-high heat. Sear chicken until deeply golden, turning to brown all sides.

Remove chicken. Lower heat and add butter. Let it cook until foamy and lightly browned. Stir in honey, cinnamon and garlic.

Return chicken to the skillet and spoon that brown butter honey goodness all over the top.

Transfer to the oven and roast until the chicken reaches at least 165°F internally, about 20–30 minutes depending on size. Spoon the pan sauce over the chicken before serving.

That sweet + savory little fall moment. 🍂

10/02/2026

This might be the best fall sandwich I’ve made. 🍎🍂

Crispy bacon, thinly sliced apple and melty raw cheddar tucked between golden toasted bread. It’s sweet, salty, smoky, buttery and exactly the kind of simple lunch I want once fall rolls around.

And of course I’m making it in the cast iron because that crispy golden crust makes everything better. 🤌

APPLE + BACON + CHEDDAR FALL SANDWICH

2 slices sourdough
2–3 slices bacon
½ crisp apple, thinly sliced
2–3 oz raw cheddar, sliced
Butter for the bread
Optional: drizzle of honey or Dijon mustard

Cook the bacon in a cast-iron skillet until crisp and set aside.

Butter the outside of the bread, then layer RAW FARM cheddar, thin apple slices and crispy bacon. Add a tiny drizzle of honey or swipe of Dijon if you want that extra sweet-savory contrast.

Cook low and slow in the cast iron until deeply golden on both sides and the cheddar is melty.

Crispy + smoky + sweet + melty. 🍎🧀🥓

Save this one for your next cozy fall lunch.

10/01/2026

My kind of fall happy hour. 🍎🌿✨

Fresh apple, beet, carrot, ginger + lemon juiced into the prettiest ruby-red sip, then topped with CANN Grapefruit Rosemary for a bright, sparkling finish.

Fresh ingredients, a little fizz and a slow fall afternoon. Proof that making an everyday moment feel special can be this simple. 🤍

Find CANN locally Spec's and make your own little CANN moment.
Fall Harvest CANN Tonic

1 small apple
1 small beet
1 carrot
1-inch piece fresh ginger
½ lemon
Ice
CANN Grapefruit Rosemary

Juice the apple, beet, carrot, ginger and lemon. Pour over ice and top with CANN. Give it a gentle stir and serve immediately.
Cann Spec's

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Bleiblerville, TX
77418

Telephone

+17137245979

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