FarmSteady is for lovers of all things handmade. For devotees to great food made simply. For fans of getting their hands dirty. For the curious. For would-be know-it-alls and practicing scientists. For chefs. For followers of recipes and creators of new ones. For those who wing it. For keepers of window boxes and curators of raised beds. For weekend believers. For rooftop, urban and backyard farmers. For you.
Try something new in the kitchen.
Your next feast is a walk away.
Check out our FarmSteady Field Guide for a new fermentation recipe every week.
Before FarmSteady, we started Brooklyn Brew Shop to help people make beer. But before we started brewing, we were making pasta, cheese, ice cream and pretty much anything else we could in the kitchen. Whenever we ate at a restaurant and noticed the word “housemade” on a menu as in housemade ricotta or housemade pickles, we’d say to each other: “Let’s make that in our house… or at least our apartment.”
So much of what tastes great doesn’t need a lot of equipment, space or even a ton of practice. With high quality ingredients and some knowledge, the possibilities for what you can make from scratch are nearly endless. Whether we’re recreating traditional methods or developing new ones, our goal is always to make something that tastes as good (if not better) than what we can buy in a store or order at a restaurant.
We want to help you understand what it is you’re eating, how it’s grown, how it’s cooked and how you can truly make it your own.