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Lost Creek Farm

@lostcreekfarm

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Story-rich mountain cuisine. @beardfoundation semifinalists, featured by @anthonybourdain/@partsunknowncnn, @nytimes, etc. Visit our Patreon (link ⬇️)

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#lostcreekfarmwv #wv #nytfood #nyt #appalachia #lostcreekfarm

Recent posts

Really nice to read our Facebook memories today—so much love and kindness from around the world when this story came out two years ago. We really felt the momentum at this point in the 2019 season, but things never did get back to normal after that, whatever “normal” even means anymore. Ya know what, though? Folks really stuck with us over the past couple of years, and we’re still feeling it, keeping our chins up as we look to the future! We’re moving forward with some big plans for Lost Creek Farm, and we’ll absolutely be back with our on-farm Supper Club series in 2022. Hugs and high fives, friends. We appreciate y’all so much! #lostcreekfarmwv #wv #nytfood #nyt #appalachia #lostcreekfarm 03 Dec 2021

Greetings from Lost Creek Farm! We’re popping in during the busiest of busy times to welcome a bunch of new followers and say thanks to those who’ve been with us for a long, long time. Between farming, cooking, and everything else it takes to run a small business, the two of us are as slammed as could be. But as we make the turn into autumn, we’re proud to say this is, hands down, our best Farm & Forage Supper Club season yet! We’ve added some total rock stars to our already incredible team, we’ve run some new-to-us dishes you’ll certainly see again, and we revisited some old classics that always hit folks right in the feels. We’ve had more visitors from more places—for the first time ever, the guest book contains entries from Oklahoma, Alabama, France, Spain, Hungary, and Costa Rica. To be in this special place, sharing our story-rich mountain cuisine with our fellow West Virginians and the rest of the world is as dreamy as it gets. We’re so grateful. Now listen, if you didn’t get into Supper Club (which many didn’t when the whole season sold out in just 12 minutes!) there are a couple more opportunities to join us at the farm in 2024. We’re about to announce our annual Harvest Supper, this year with our good friend @abraberens from @granorfarm! It’s a big-ticket, high-impact special event to support construction of our new on-farm kitchen and culinary classroom. Then in mid-December, we’ll host our first-ever holiday supper—think Supper Club with two nights of Yuletide traditions from our families and communities. More details to come, so stay tuned. We’d sure love to see you at our table! 18 Sep 2024

Sorry to the “no Christmas music until *after* Halloween” people, but we just couldn’t wait any longer to say our wildly popular Holiday Supper series is back for 2026! This year, we’ll once again be slinging some playful interpretations of old family traditions, as well as story-rich tear-jerkers, loads of sweet treats, and gallons upon gallons of old-fashioned egg nog, all to the sound of some of the best, most classic, most ridiculous holiday tunes around. There couldn’t a better way to close out this incredible year at Lost Creek Farm, so we sure hope you’ll join us! The 2026 Holiday Supper dates are Friday/Saturday, December 4/5, and Thursday/Friday/Saturday, December 10/11/12. Seats go up for grabs on Saturday, November 14 at 9 a.m.! 31 Oct 2026

Happy National Cat Day to all who celebrate. We sure do, obv. 🐈 Holiday family-portrait sesh by @poynter_photo_co 29 Oct 2026

After an unforgettable finale this past weekend, another Farm & Forage Supper Club weekend is officially in the books! Hard to believe how quickly 2026 flew by, and dang, what a season it was. We settled into a mostly-new kitchen, launched a wine and NA program we’re awfully proud of, and celebrated some big accolades we couldn’t have seen coming. We made so many memories with new friends and caught up with old pals who’ve been coming to see us since our earliest days on the farm. Luckily, @poynter_photo_co joined us throughout the season to capture a few moments with our dream team that makes the magic possible. Thanks, everyone, for another great Farm & Forage Supper Club season! 26 Oct 2026

Let’s print some commemorative posters for 2026 the Farm & Forage Supper Club! After dinner service each night, when folks peruse the merch shelves in the farmhouse dining room, I get some questions about my printing process. And right on, bc the process is pretty fun! Here’s a snapshot of this year’s edition coming together layer by layer. In previous years, the posters highlighted our favorite heirloom tomatoes, ancestors who inspire us, and a few wild-harvested provisions. The 2026 poster is a nod to Flossie Hannah’s Vinegar Pie, a recipe collected right here in the farmhouse a long while back. This bright, tangy, mock-lemony dessert has become a bit of a hit, an iconic classic, the tiny bite folks travel across the country for. This one took a lot of work, but vinny pie deserves it! This is the last weekend of the Supper Club season, but you can still snag one of these from on our site! 23 Oct 2026

Last of the garden tomatoes / salted late-season melon / farm & forage greens / sumac pickles / salt-trout dressing / salt-rising bread Thanks to a summer of rain that just wouldn’t let up, our tomatoes had a mostly awful year. Just a few heirloom slicer varieties made it at all, with fewer fruits than ever before. Ah, but we can always count on the ruby-red tiny guys for their resilience when it counts. Between a few vines we planted and dozens of volunteers that popped up all over the garden, these little buddies produced big time until that nasty frost hit last weekend. We salvaged what we could and highlighted them in a late-season salad atop a dressing of salt-cured mountain trout, with salted watermelon, garden-grown and wild greens, @mountainharvestfarm kale, and a toasty, crunchy sprinkle of Amy’s salt-rising bread. This’n’s a keeper! 📸 @poynter_photo_co 21 Oct 2026

Autumn’s in full swing at Lost Creek Farm. The foliage is gorgeous, our seasonal allergies are out of control, and the Farm & Forage Supper Club season’s finally winding down. And, goodness, what a season it’s been. We’ve settled into our new kitchen, launched a beverage program we’re so dang proud of, and welcomed guests from all over the world to our little slice of Almost Heaven. If you haven’t gotten to join us, there are still a couple of opportunities left in 2026. Our Harvest Supper series on November 21 & 22 will support the final stages of construction in our new classroom and seed-preservation space. With the help of our community, we’re building a a one-of-kind place where we can expand our work beyond the dinner table, teaching hand to hand, person to person, like so many mountain traditions were shared with us. We got so close last year, working with our team to paint and trim and scrape and sand all winter, trying to open the space as soon as we could. Alas, some flooding over the spring and summer dealt us a bit of a setback, but this year’s Harvest Supper should get us back on track and over the finish line quickly. Harvest Supper seats open tomorrow, Saturday, October 17. Details in our stories/bio. We sure hope to see you! 📸 @poynter_photo_co 16 Oct 2026

Last of the garden’s green beans / sorghum-cured smoked ham / wild mushrooms / scallion paste / communion wafer We look forward to this dish in early fall, especially with a green-bean bounty as plentiful as it’s been this season. Sometimes we think of it like a deconstructed green-bean casserole of sorts. You know the one, with the crunchy oniony bits on top, the chopped ham, the quintessential full can of cream-of-mushroom soup. Here, the fresh green beans are blistered and tossed in a brown butter flavored with smoked oyster and pheasant back mushrooms. They’re paired with a chanterelle mushroom cream and served atop a bright and tangy scallion paste. Finally, the beans are topped off with smoked ham, wild sunchoke flowers, and the same communion wafers we always use to kick off the night. It’s our take on a time-honored favorite, one of our favorite dishes of the year. 📸 @poynter_photo_co 13 Oct 2026

Our riff on the super-seasonal, quintessential tomato sandwich found her way back on the Farm & Forage Supper Club menu in September—for dessert. Salt-rising bread pudding, heirloom tomato sorbet, @dukes_mayonnaise ice cream. She’s used to a little attention by now, but if you see her blushing with cheeks as red as Mortgage Lifters and Radabaugh’s Oxhearts today, it’s because two different restaurant critics weighed in with some kind words in their respective papers this morning alone. In @pittsburghpg, @halbklein says, “We finished with a riff on a tomato sandwich so potent I’ll carry it with me until next summer: Dawson’s salt-rising bread (an Appalachian staple dating to the late 1700s), tomato sorbet and mayonnaise ice cream.” Meanwhile, over in the @wvgazettemail, @wvfoodguy added, “And then, friends, came what may go down as one of the most creative and mind-blowing desserts I’ve had during my 57 years walking this planet. That dessert (and it’s one that shook me, y’all) was a farm tomato and mayonnaise “sandwich” presented in a way I never would’ve imagined possible…It was whimsical, unexpected and unequivocally phenomenal.” Gosh, thanks so much for the plugs! We look forward to sharing this dish each year during peak tomato season, partly because of reactions like this. Anyway, here’s your reminder to get tickets for September 2027 if you wanna get in on it next time around! 30 Sep 2026

Sweet corn season is *almost* over, but we’re still sending out three cob-and-kernel-centric recipes this week! As per usual during the busiest weeks of summer, we got a little too slammed and a little behind on our @Patreon recipe cards. But this week, we’re catching up and sharing three of our faves. Patrons, thanks a million for hanging in there with your generous patience and support. We’ve got a classic lactofermented sour corn, our sweet and slightly smoky charred corncob cordial, and a zingy, zippy sour corn salad dressing headed your way. If you’re not signed up yet, no worries. Just smash the link ink our bio to get in on one of our mail-receiving levels and snag all three cards for your first mailing! 29 Sep 2026

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CXB6n-VFXi5	Really nice to read our Facebook memories today—…
DAD9s7sR9g_	Greetings from Lost Creek Farm! We’re popping in…
DfKYn2IxP_p	Sorry to the “no Christmas music until after H…

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shortcode	caption	likes	comments
CXB6n-VFXi5	Really nice to read our Facebook memories today—…
DAD9s7sR9g_	Greetings from Lost Creek Farm! We’re popping in…
DfKYn2IxP_p	Sorry to the “no Christmas music until after H…

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Everyone who follows them

up to 12,304 followers

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Handle, full name, ID, and verified/private flags for each follower.

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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Everyone they follow

up to 1,931 accounts

$9.99

minimum

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

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