Urbana Farmstead

05/10/2026

History. Culture. Food.
Seeds of Sicily weaves together heirloom recipes, storytelling, and a thousand years of Sicilian history into one unforgettable table.
Preorders now open.
Bring Sicily home.
Preorder your signed copy today
www.urbanafarmstead.net

04/26/2026

We're giving away free trees in our six-county project area, which includes Pulaski, Saline, Perry, Grant, Faulkner, and Lonoke counties. We have a big goal of planting 166,000 native trees over the next three years in Central Arkansas. But to do this, we need your help.
This project is funded by an EPA grant awarded to Metroplan and subcontracted with the University of Arkansas Division of Agriculture Cooperative Extension Service.
The Cooperative Extension Service will procure, manage, and distribute the trees.
https://www.uaex.uada.edu/environment-nature/water/central-ar-tree-project/default.aspx

03/25/2026

From the Farmstead Table

From the table to the soil: what’s happening at Urbana this week

Spring is doing what spring does in Arkansas — arriving in fits and starts, warm one day and suspicious the next.

Which means it’s the perfect time to sit down to something warm, steady, and unhurried.

This Saturday, we’re hosting Irish High Tea at the farmstead, and I want to share a little about why this menu matters before you arrive.

This Weekend: Irish High Tea

High tea, to me, is the Mediterranean table wearing a wool sweater.
It’s the same philosophy — nothing rushed, nothing wasted, everything made with intention — just with a different pantry and a heavier pour.

Here’s what we’re serving:
First Course
Red lentil soup — silky, warming, the kind of dish that reminds you food is medicine.

Second Course
Smoked salmon with cream cheese and chives
Roast beef with Irish cheddar on brown bread
Mini shepherd’s pies
Honey-roasted ham with Irish porter cheese frittata

Third Course
Yogurt parfait

Sweets
Irish soda bread with whiskey butter
Tea cookies

Speaking of Bread — Have You Met Your Starter?

Before I sat down to write this, I pulled my sourdough starter from the fridge, fed it, and watched it do what it always does:
wake up slowly… then begin to rise with quiet determination.

That starter is alive.
And when you bake with it, something happens to the flour that no commercial yeast can replicate.
Here’s why it matters.
Long, slow fermentation pre-digests the grain — breaking down phytic acid, softening gluten proteins, and unlocking minerals like magnesium, zinc, and iron so your body can actually use them.

Bread made this way:
1. Has a lower glycemic impact
2. Supports your gut microbiome
3. Nourishes instead of spikes

This isn’t a trend. It’s tradition — now confirmed by science. That’s exactly what we’ll explore in our upcoming Sourdough Starter Class.
You’ll leave with:
1. Your own active starter
2. The confidence to keep it alive
3. A loaf you made yourself

What to Plant Right Now in Arkansas

March is a moment of real possibility.
The soil is waking up. The last frost is close. And there’s a narrow window of productivity if you move now.
Direct sow outdoors now:
Lettuce, spinach, arugula, kale, Swiss chard, radishes, carrots, beets, turnips, peas, cilantro

Start indoors now (for transplant after mid-April):Tomatoes, peppers, eggplant, basil, squash.

The bees are restless — moving early, searching for blooms.
If you have space, plant borage. They’ll find it.

A note on soil:
Don’t rush it. If it clumps and sticks, wait another week. Working wet soil compresses the very structure you spent all winter building.
Patience here pays dividends all season.

This Week on the Blog

I’ve been thinking a lot about why people in the Blue Zones live so long. Sicily just became a Blue Zone, BTW!

It has almost nothing to do with superfoods or supplements. It has everything to do with rhythm.
With the table.
With food that carries a story.
I wrote about it this week — and I think you’ll find yourself nodding along.
Take a read (https://www.urbanafarmstead.net/roots-and-recipes?p=mediterranean-longevity-begins-at-the-table-the-mediterranean-way-of-living-well)

03/19/2026

The National Women in Agriculture Association is hosting the Congressional Women in Agriculture Event in recognition of National Women in Agriculture Day, officially declared by the U.S. Senate in March 2024 (S. Res. 604, 118th Congress).

🌾 Event Details
Tuesday, March 24, 2026
9:30 AM (CT)
Live from Washington, D.C.

This important event also aligns with the United Nations–designated Year of the International Woman Farmer and will bring together national agricultural stakeholders, policy leaders, and media to elevate support for sustainable farmer assistance programs across the country.

💻 Join Virtually
To attend the event online, please register here:

NWIAA, alongside its Grassroots Advisory Council and State Legislators, invites farmers, corporate leaders, and select community leaders to

03/17/2026

A Note from Margie
Friends,

Just when we thought spring had fully arrived and we were all happily being spoiled by that gorgeous sunshine, Arkansas reminded us who’s really in charge. Yes, the cold is back — and I know it’s tempting to get out there and start planting. Please don’t. There is one more cold front predicted at the end of the month, and I’d hate for all your hard work and beautiful starts to get caught in a late freeze. Hold tight. The soil will still be there, and it’ll be ready for you soon enough.
In the meantime, there is so much exciting news to share from the farmstead — from big youth contests worth entering to some personal news I’m thrilled to announce, plus a full lineup of new classes I think you’re going to love. Read on!

Calling All Kids & Families: Enter These Contests!
Do you have a young artist or budding cook in your household? Two wonderful Arkansas Farm Bureau programs are open for entries right now — pass these along to every school, church group, 4-H club, and family you know!

Ag in the Classroom Kids Art Contest — Deadline: April 15
Students in grades K–12 are invited to submit artwork celebrating Arkansas agriculture. Paintings, drawings, mixed media — anything that captures the beauty of crops, livestock, farm life, or food production is fair game. It’s a wonderful way for young people to connect with where their food comes from and express their creativity at the same time. open to all K–12 students
Artwork may depict crops, livestock, farm life, or food production
Submission deadline: April 15

Youth Cooking Contests – Rice & Dairy — Deadline: June 15
Young cooks ages 9–18 can show off their skills using Arkansas rice or dairy products. With county-level competitions leading up to a state cook-off right here in Little Rock in July, this is a fantastic opportunity for kids to build confidence in the kitchen and celebrate the incredible food grown right here in our state.
Open to youth ages 9–18
County competitions followed by state cook-off in Little Rock in July
Entry deadline: June 15

Exciting News: Farm Bureau Communications Boot Camp
I am honored and humbled to share that I have been selected to participate in the 24th American Farm Bureau Women’s Communications Boot Camp! I’ll be joining Kelsey Prothro of Madison County and Farm Bureau women from across the country in Washington, D.C. this April for an intensive training program focused on effectively communicating about agriculture to consumers, policymakers, and communities.

This program is selected through a national application process, and I’m so grateful for the opportunity to strengthen my voice for Arkansas farmers and food producers. I’ll bring everything I learn straight back to this community — stay tuned for updates!

New Classes at Urbana Farmstead — Check Them Out!
While you’re staying out of the garden for a few more weeks, why not learn something delicious? We have a brand-new lineup of cooking classes, farm workshops, and culinary experiences available right now. Whether you’re a complete beginner or a seasoned home cook, there’s something on the schedule for you — from our signature Sicilian cooking series to farm-to-table hands-on sessions.

Visit urbanafarmstead.com to see the full schedule.

Thank you, as always, for being part of this community. Your support of Urbana Farmstead, of local agriculture, and of each other means the world to us. Spring is coming — properly this time — and we can’t wait to dig in together.
With gratitude from the farmstead,
Margie & Chris

03/08/2026

Join me at the 2026 Arkansas Farm Bureau Women’s Leadership Conference
📍 Little Rock | Embassy Suites
📅 April 17–18, 2026

To register, contact your county Farm Bureau office or visit here: https://events.bizzabo.com/wlc26/Homesteading Family

I’ll be hosting a special farm tour and hands-on workshop at Urbana Farmstead, where we’ll explore how the stories behind our farms can become powerful products.

Together we’ll learn how to:
✨ Turn surplus crops into high-margin value-added products
✨ Build a brand rooted in your farm’s story
✨ Create a custom spice blend inspired by your land and memories

Participants will leave with practical ideas, a handcrafted spice jar, and inspiration to turn heritage into opportunity.

03/08/2026

From Soil to Soul: Food, Leadership & Spring at Urbana Farmstead

Spring always feels like a beginning. Seeds are planted, ideas take root, and people gather around tables again.

At Urbana Farmstead, this season has been especially meaningful. Over the past few weeks, our small urban farm in Little Rock has become a place where global agriculture, community leadership, and the simple joy of cooking together all came together around the same table.

And that is exactly the spirit we hope to share with you.

International Women’s Day: What Women Know About Leading (https://www.urbanafarmstead.net/roots-and-recipes?p=international-womens-day-march-8-2026)

On March 8th, International Women’s Day, I reflected on something I see constantly in agriculture, food, and community work: women often lead differently.

Not through command — but through connection.

Women build bridges between farmers and chefs, between research and the dinner table, between tradition and innovation. Whether it’s a grandmother preserving recipes, a farmer stewarding the land, or a community leader bringing people together, the work often looks quiet — but it shapes everything.

I shared more reflections in this piece:

Read the full article here:
Click (https://www.urbanafarmstead.net/roots-and-recipes?p=international-womens-day-march-8-2026)

At Urbana Farmstead, that belief guides everything we do:
Food is culture, agriculture is community, and leadership is about connection.

A Week of Sicily in Arkansas

Last week, we welcomed a remarkable delegation of agricultural leaders and researchers from Sicily.

Together, we visited farms, universities, Extension offices, and food organizations across Arkansas to explore opportunities for research partnerships, student exchanges, and collaboration on sustainable agriculture and Mediterranean food systems.

From meetings with the Arkansas Secretary of Agriculture to conversations with researchers and farmers, the week confirmed something powerful:

The challenges facing farmers — water management, soil health, food security, and local markets — are global.

But so are the solutions.

These relationships are laying the foundation for future projects connecting Arkansas and Sicily through agriculture, education, and food traditions.

And of course, many of those conversations happened exactly where they should — around a table.

Join Us at Urbana Farmstead

One of the things I love most is teaching people how to cook, bake, and gather around food again.

Our classes are hands-on, welcoming, and rooted in tradition — whether you’re learning to make pasta from scratch or baking sourdough bread the way it’s been done for centuries.

All classes are held at:

Urbana Farmstead
2400 Kerrie Drive
Little Rock, AR 72206

Upcoming Classes & Events
Traditional Pasta Making Class

High Tea on the Farm

Saturday, March 14 — 2:00–4:00 PM

Join us for a beautiful four-course High Tea experience featuring seasonal dishes prepared from scratch.

Menu highlights include:

• Farm-fresh frittata with seasonal fruit
• Hearty farmhouse soup and warm homemade bread
• Savory tea sandwiches
• Handmade desserts and tea service

This is one of our most beloved gatherings — elegant, relaxed, and deeply seasonal.

Travel Through Italy — One Sauce at a Time

Friday, March 20

This month, we travel to Rome (Lazio) and master two iconic Roman pasta dishes:

• Cacio e Pepe
• Carbonara

Roman cooking is simple but precise — just a few ingredients that require real technique.

Cavatelli Pasta Class

Saturday, March 21 — 10 AM–1 PM

Roll up your sleeves and learn to make hand-rolled cavatelli, one of Southern Italy’s most beloved pastas, paired with a creamy tomato sauce.

Perfect for beginners and experienced cooks alike.

Artisan Sourdough Bread Class

Tuesday, March 24 — 5:30 PM
$65

Learn the centuries-old craft of natural fermentation bread baking:

• How to create and maintain a wild yeast starter
• The science behind fermentation
• Techniques for baking rustic artisan loaves

Sourdough Discard Class

Learn creative and delicious ways to use sourdough discard to make everyday baked goods while reducing waste.

We hope to see you soon at the farm.

Chef Margie Raimondo
Urbana Farmstead

03/08/2026

On this International Women’s Day, I’m reflecting on something I’ve witnessed again and again:
Women don’t just lead organizations — they tend them.

From farm fields to kitchens, from conservation districts to boardrooms, women build connections, carry memories, and quietly protect what matters.

Leadership doesn’t always announce itself.
Sometimes it just shows up at 6 a.m. in the kitchen and starts working.

I wrote this piece about what women truly know about leading.

Read it here:
https://www.urbanafarmstead.net/roots-and-recipes?p=international-womens-day-march-8-2026

02/12/2026

Out of Hibernation (and Bringing Something Big Home)

From snowstorms to stone mills — spring is stirring at Urbana Farmstead.

Dear Friends,

This winter felt long.

After the surprise for Chris and I in 2025, we both needed more rest than we realized. When the snowstorm rolled in, we enjoyed a full week in our pajamas, binge-watching movies, and doing absolutely nothing productive.

That rarely happens for us.
-It was quiet.
-It was healing.
-It was rare.

We’re both on the mend now — stronger, clearer, and deeply grateful. And as the snow melted, something else began to stir.

From Snowstorms to Stone Mills

In April, a commercial stone mill will arrive at Urbana Farmstead — all the way from Ukraine. This isn’t a small countertop mill. Freshly milled flour behaves differently. It ferments differently. It tastes deeper. It carries the aroma of the field.

This changes everything for our sourdough classes — and for your kitchen. And yes… it will pair beautifully with the wood-burning pizza oven. More on that soon. 😉

Spring at the Farmstead

I know — you’re itching to drop a seed - plant a cucumber or lettuce. Who isn’t? But I did some morning weather research, and the reports are calling for possible late frosts in March. So, even though it feels like spring, it’s still a little too early to plant tender things. Be patient — your garden will reward you.

New classes are on the calendar.
High Tea themed dinners are returning.
Seasonal suppers are coming back to the table.
www.urbanafarmstead.net - Check them out!

Follow the Stories
If you want to follow along more closely — the recipes, the reflections, the mill’s journey, and life at the farm — I’ve begun writing again.

You can follow my Roots & Recipes journal here:
🌿 urbanafarmstead.net/roots-and-recipes

It’s where I share the deeper layers — foodways, farming, heritage, healing, and what we’re building next.

Market and Hours
The market remains on winter hours (Saturdays), but if you need something outside that window, just call:
📞 501-766-0543

If we’re here, we’ll open the door.

A Little Travel, A Lot of Inspiration
In May, I’ll be spending three weeks in Sicily — walking fields, meeting farmers, gathering stories, and exploring foodways that shape so much of what we do at Urbana Farmstead. What happens there always finds its way back to this table.

Last year was about healing.
This year feels like building.

Thank you for walking through every season with us.

With love,
Chef Margie and Staff

LOTS OF FUN CLASSES
THESE AND MORE.....

01/22/2026

Don’t miss the January issue of AY Magazine—full of stories, people, and places worth savoring.
Read it here →

Physicial Therapists Deliver Familiar Warning: Start Slow When Getting in Shape by Dwain Hebda | Jan 6, 2026The only thing more predictable than millions of people resolving to get fit in the new year is the tidal wave of people who will soon be seeking medical attention for... read more