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November 28, 2022

We are so excited about the coming new year!
New classes! YOGA! STAINED GLASS! New products, BEAUTY!! And a NEW YOU!

We are so excited…

November 28, 2022

For the new year, new products- new classes and a NEW YOU!

Stay tuned!!


May 27, 2021

Pacing the Floor

We’ve worn out the grass!

Everyone in the barnyard has worn out the grass waiting for the new babies to arrive!

They’re here!!!! Keets! $5.00 each

Lots of sweet keets, they’ll be eating ticks out of your yard by the end of summer, and next summer teaching their babies how to graze! Get yourself some sweet keets, soon!

Birdsong Ridge Farm, LLC

May 10, 2021

Another Beautiful Hatch!

Please contact us to schedule your pick up!

The Keets are Here!!

May 3, 2021
“Look how cute I am!”

NPIP Certified Keets

$5 each, 10 bird minimum. Happy, Healthy ADORABLE!

Hit the email envelope to get yours! —–>

Bridsong Rigde Farm LLC

April 22, 2021

Keets are coming!

Keets are COMING!

Some of our beautiful breeding stock

Keets are developing in the incubator, and doing great! We will have our first hatch May 3-ish.

Farm choice keets, $5. each. Minimum 10 birds.
NPIP certified.
Hatching eggs are also available $15 a dozen.

Hit the email envelope over there —->
for more information, or message us on Facebook!

Birdsong Ridge Farm, LLC

April 13, 2021

We are now a small NPIP certified farm specializing in Guinea fowl and pastured eggs.
Keet season is upon us! Day old keets will be available at the end of April- Contact us for more information!

Where Chickens Ride Pigs

May 16, 2019


That First Time I Made Spring Rolls…

January 30, 2017
Yes, I see the drips on the plate.  Those are from me shoving them in my face!

The hardest part about making spring rolls, in Tennessee, is finding the ingredients. I found rice paper, but I wanted CHOICES. These were made with a small diameter paper. I wanted larger ones so I could jump that learning curve, but not this time!  Amazon helps me greatly, but Wowza! I miss having every ethnic grocery store possible within 10 miles. Nevertheless, I pushed forward and made yummy Spring rolls!

The rice paper wasn’t my biggest concern- it was the fish sauce! I do not like peanut sauce, I don’t really LIKE peanuts, so I always do the fish sauce and spice it up with chili paste – the ubiquitous Asian condiment. Friends, the fish sauce for dipping is EASY!  Squeeze a few limes, make a simple syrup add fish sauce concentrate and cool it down in the fridge! Boom! I’m going to put this on everything now that I have the power! (“I’m looking at you tofu salad grain bowl!)

I made “no meat” rolls.  I would say vegetarian, but the fish sauce is made from FISH, so there’s that. These tasted GREAT!  Simple rice paper filled with a variety of rice vermicelli, fresh mint, basil, parsley, cilantro, julienned carrots, cucumber batonettes,  fried tofu, avocado, lettuce, and red bell pepper. The fish sauce is lime juice, fresh peppers (Thai or Serrano) Japanese rice vinegar, Thai chili sauce, water, and fish sauce concentrate. Salty, sweet, spicy deliciousness! Oh so very addicting!

Much like picking berries, I can eat spring rolls faster than I can produce them!
Ah, a Chef’s nightmare- none to share! #sorrynotsorry

Tamale is Another Day

January 24, 2017

Tamales are not easy or fast when they are made “from scratch.” Seriously, are you really going to eat a frozen tamale? Aw heck NAW! These are no pork, mostly vegetarian, some have chicken in them, tamales. All sauces are house made, the chicken was left over from dinner the night before- and it had a lovely happy chicken life they tell me.  Friends, I am open to all foods- except beef and lamb and goat and usually pigs. Sigh. It’s complicated. Tamales are complicated and take several steps. But they are worth it.


Tamales are all about the mise.


Soak the husks


Soak the dried chilies


prepare the mushrooms for the veggie tamales


Salsa Verde- oh my! MORE PLEASE!


Thawing veg broth, salsa verde, chilies, and mushroom fillings


Filling Mise


Red tamale, with chickenimg_8627Veggie tamale, bliss!

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