Add fresh fruit or our famous cinnamon rolls for $2.50 each.

Cinnamon Rolls

An old-fashioned cured ham, roasted tender and juicy.

Old-Fashioned Cured Ham

Select two entrées and one potato: mashed with gravy, garlic mashed, cheddar hash brown casserole, or oven-roasted baby red potatoes.

Group 1

Add a third item for an extra $4 per person or a family style dinner salad for an extra $2 per person.

Extra Item

Price

Add Fresh Fruit or Cinnamon Rolls

Served 11am-3pm, except Sundays. Please select only two items.

Farmer's Plated Lunch

Family Style Dinner Salad

Add Third Item

Combination Choice

Additions

Scrambled Eggs with Ham, Onions, Peppers, and Colby Cheese, Award-Winning Cinnamon Rolls (Quartered).

Bumper Crop Breakfast

Scrambled Eggs, Sausage Links, and Bacon, Cheddar Hash Brown Casserole, Biscuits & Gravy, Coffee, Tea, or Milk, Choice of Juice.

Country-Style Breakfast

Includes: Chips and Baked Potato Soup or BBQ Pork, Deli Sandwich Platter, or Chicken Croissant.

Soup, Sandwich & Salad Buffet

Includes: Baked Potato Soup, Garden Salad with Two Dressings or Caesar Salad.

Soup & Salad Buffet

Farmer's Lunch Pricing

Sliced roasted turkey breast with made-from-scratch sage dressing.

Roasted Turkey and Dressing

Really good meatloaf, mashed potatoes and pan-roasted gravy.

Plowman's Meatloaf

Hand-breaded with our special seasonings and crisp fried.

Chicken Fried Steak

Mixed Entrées

Additional Items

Group 2 Entrées

Group 1 Entrées

Heapin' Scoop of Ice Cream

In a small bowl, combine warm milk (around 110°F) with the active dry yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour, remaining sugar, and salt. Mix well.

Mix Dry Ingredients

Add the activated yeast mixture, melted butter, and eggs to the dry ingredients. Mix until the dough starts to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

In a small bowl, mix together brown sugar and ground cinnamon.

Prepare Filling

Melt the butter for the filling and set aside.

Prepare Butter

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x12 inches).

Roll Out Dough

Brush the rolled-out dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.

Add Filling

Starting from one long edge, tightly roll the dough into a log. Cut into 12 equal pieces.

Roll and Cut

Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.

Second Rise

Preheat Oven

Bake the rolls for about 25-30 minutes or until golden brown.

Bake Rolls

In a mixing bowl, combine cream cheese, powdered sugar, vanilla extract, and milk. Mix until smooth and creamy.

Mix Icing

Once the rolls are baked, remove from the oven and let cool slightly. Drizzle the icing over the warm rolls before serving.

Serve Rolls

all-purpose flour

granulated sugar

active dry yeast

milk

butter

eggs

salt

brown sugar

ground cinnamon

cream cheese

powdered sugar

vanilla extract

Place the bone-in ham in a large container and cover it with water. Soak the ham for 12 to 24 hours in the refrigerator to reduce the saltiness. Change the water halfway through.

Soak the Ham

Preheat the Oven

In a bowl, mix together the brown sugar, honey, and Dijon mustard until well combined to create the glaze.

Prepare the Glaze

Remove the ham from the water and pat it dry. Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart.

Score the Ham

Stud the scored surface with whole cloves, placing one clove at each intersection of the diamond pattern.

Insert Cloves

Sprinkle the black pepper, garlic powder, and onion powder evenly over the ham.

Season the Ham

Brush the prepared glaze over the surface of the ham, ensuring it gets into the scored cuts.

Apply Glaze

Place the ham in a roasting pan and pour 4 cups of water into the bottom of the pan. Cover the ham loosely with aluminum foil and roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 140°F (60°C).

Roast the Ham

During the last 30 minutes of roasting, remove the foil and baste the ham with the remaining glaze every 10 minutes to create a caramelized crust.

Caramelize the Glaze

Once fully cooked, remove the ham from the oven and let it rest for at least 20 minutes before slicing. Serve warm.

Rest and Serve

Bone-in ham

Brown sugar

Honey

Dijon mustard

Whole cloves

Black pepper

Garlic powder

Onion powder

Water

In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and coat them evenly. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.

Grill the Chicken

In a small bowl, combine honey, soy sauce, minced garlic, grated ginger, and sesame oil. Stir until well mixed.

Heat a skillet over medium heat. Add salmon fillets skin-side down and pour the glaze over them. Cook for 4-5 minutes on each side or until salmon is cooked through and flakes easily. Garnish with sliced green onions.

Cook the Salmon

Peel and chop russet potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Prepare the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, minced garlic, salt, and pepper. Mash until smooth and creamy.

Mash the Potatoes

Transfer the mashed potatoes to a serving bowl and pour hot gravy over the top before serving.

Serve with Gravy

chicken breasts

olive oil

fresh lemon juice

garlic, minced

dried oregano

black pepper

salmon fillets

honey

soy sauce

fresh ginger, grated

sesame oil

green onions, sliced for garnish

russet potatoes

gravy (prepared or store-bought)

Wash and dry the mixed greens. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

Sprinkle the feta cheese over the salad mixture.

Add Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until emulsified.

Make Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Dress the Salad

Serve the salad family-style in the large bowl, allowing guests to help themselves.

Serve

If using raw chicken breasts, season them with salt and pepper, then grill over medium heat until cooked through, about 6-7 minutes per side.

Prepare the Chicken

During the last few minutes of grilling, brush the BBQ sauce onto the chicken breasts, allowing it to caramelize slightly.

Add BBQ Sauce

Once cooked, let the chicken rest for a few minutes before slicing. Serve alongside the salad.

Slice and Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Balsamic Vinegar

Salt

Black Pepper

Grilled Chicken Breast

BBQ Sauce

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Sauté the Garlic

Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and begin to burst.

Add Tomatoes

Add the cooked pasta to the skillet with the tomatoes. Toss to combine, ensuring the pasta is coated with the oil and tomato mixture.

Stir in the fresh basil, Parmesan cheese, salt, and black pepper. Mix well and serve immediately.

Season and Serve

Pasta

Olive oil

Garlic

Cherry tomatoes

Fresh basil

Parmesan cheese

Rinse the strawberries and blueberries under cold running water. Gently pat dry with a paper towel.

Wash the Fruit

Peel the bananas and slice them into rounds.

Prepare the Banana

In a serving bowl, combine the strawberries, blueberries, and banana slices. Drizzle honey over the top to taste. Toss lightly to combine.

Drizzle with Honey

In a small bowl, combine warm milk (110°F) with active dry yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.

Proof the Yeast

In a large bowl, combine flour, remaining sugar, and salt. Mix well.

In another bowl, beat eggs and melt butter. Add the frothy yeast mixture and combine.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead for about 5-10 minutes until smooth.

Make the Dough

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Mix brown sugar and ground cinnamon in a small bowl.

Roll out the dough on a floured surface into a rectangle about 1/4 inch thick. Spread melted butter on top, then sprinkle the cinnamon-sugar mixture evenly. Roll tightly into a log and slice into 12 equal pieces.

Shape Rolls

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.

Bake the Rolls

Let the rolls cool slightly before serving. Enjoy with the prepared fresh fruit on the side.