Rural Missouri - November 2017 - 17
Above: The biscuits and gravy feature homemade biscuits
and the gravy utilizes the Geisert pork raised one-half mile
from the cafe. Right: Culinary manager Bailey Kirkland, left,
and owner Katie Geisert use local products to create the
menu at Farm To You Market in Washington.
open and ladled with the gravy.
"I say it's a homemade, Grandma-style type of
biscuits and gravy," says Bailey. "That's how I know
how to make it. My grandma taught me when I was
like 6 or 7 years old."
The lunch menu is dominated by soups, sandwiches, grilled cheeses and burgers. "Lunch is a
lighter fare," Katie says. "You order at the counter
and grab your drink. It's more casual. Most people
don't want a big rib-eye steak or big pasta dish for
While there are nine different grilled cheese and
burger options, a sandwich gets top billing during
lunch. The Farmer RueBEN is named after Katie
and Todd's son Ben.
Bailey house-cures grassfed beef brisket for 20
days and gives the corned beef an extra punch of
ﬂavor with a pastrami rub. It's topped with Ashland-based Farmer Dan's Kraut, a fermented sauerkraut that is crunchier than the standard version.
The sandwich is ﬁnished with housemade Russian
dressing and local Swiss cheese before being placed
between two slices of rye bread from Companion
Bakery in St. Louis.
"It's out of this world," Bailey says. "It's got the
creamy element of the Russian dressing which has
a bit of a tang from a little bit of tomato. The kraut
isn't too sour, just more of a crunch factor against
the pastrami rub which give it lots of spice."
The cafe is open for dinner on Saturday nights
and transforms into a different affair. The lights are
turned down, table mats are placed and a full wait
staff is ready to serve the food that Katie and Bailey
dish out of the kitchen.
The dinner menu can change every week, depending on what's fresh and available. Pastas, entree salads and steaks might be found on the menu, but
one of the mainstays is the Geisert Pork Chop.
Bailey says there are no secrets to what makes
the chop so succulent. "All you need is to have that
1-inch-thick Geisert chop along with a little salt, pepper and oil. It doesn't need a marinade."
The extremely local chop is grilled to perfection
and served with mashed potatoes and seasonal veggies. "It doesn't matter what you serve with it," Bailey
says. "It's the star of the show."
If you really enjoy the pork chop - or any item on
the menu for that matter - you can walk just a few
feet into the store and pick some up to take home.
"We say that's our do-it-yourself program," Katie
says with a laugh. "But we always encourage them to
come back and we'll do the dishes for them."
While selling good products and making highquality food are important for the Geiserts, Katie
says it's also incumbent upon them to teach others
"If we're not educating as ag producers, we're not
doing our job," Katie says. "We have to convince the
next generation why ag is so important. Ninety percent of the population is so far removed from agriculture and think it's just about the commodities
market or what they see in a big grocery store. It's
our job to let them know what's involved."
Farm To You Market
Specialties: Locally raised and grown products. Homemade biscuits and sausage gravy, duck egg omelet
and burrito for breakfast. Farmer RueBEN, Farmer Toad with Ham, Gooey Grilled Cheese and Bacon Mac &
Cheese Burger for lunch. Geisert Pork Chop as well as steak and pasta options for dinner. Weekly specials.
Price: Breakfast from $3 to $13. Lunch sandwiches from $10 to $15. Appetizers are $8 and dinner entrees from
$14 to $21.
Details: Cafe open Monday through Friday, 8 a.m. to 5 p.m. (market open until 7 p.m.); Saturday, 8 a.m. to 4 p.m.
and 5 p.m. to 9 p.m. (market open 8 a.m. to 9 p.m.) and Sunday, 9:30 a.m. to 4 p.m. (market open all day) Cash,
checks and major credit cards accepted. Free Wi-Fi. No smoking.
Directions: Located at 5025 Old Highway 100 in Washington.
More content inside
our digital edition
Contact: 844-682-2266, email@example.com or www.farmtoyoumarket.com
NOVEMBER 2017 | RURALMISSOURI.COOP
Table of Contents for the Digital Edition of Rural Missouri - November 2017
Rural Missouri - November 2017 - Intro
Rural Missouri - November 2017 - Cover1
Rural Missouri - November 2017 - Cover2
Rural Missouri - November 2017 - 3
Rural Missouri - November 2017 - 4
Rural Missouri - November 2017 - 5
Rural Missouri - November 2017 - 6
Rural Missouri - November 2017 - 7
Rural Missouri - November 2017 - 8
Rural Missouri - November 2017 - 9
Rural Missouri - November 2017 - 10
Rural Missouri - November 2017 - 11
Rural Missouri - November 2017 - 12
Rural Missouri - November 2017 - 13
Rural Missouri - November 2017 - 14
Rural Missouri - November 2017 - 15
Rural Missouri - November 2017 - 16
Rural Missouri - November 2017 - 17
Rural Missouri - November 2017 - 18
Rural Missouri - November 2017 - 19
Rural Missouri - November 2017 - 20
Rural Missouri - November 2017 - 21
Rural Missouri - November 2017 - 22
Rural Missouri - November 2017 - 23
Rural Missouri - November 2017 - 24
Rural Missouri - November 2017 - 25
Rural Missouri - November 2017 - 26
Rural Missouri - November 2017 - 27
Rural Missouri - November 2017 - 28
Rural Missouri - November 2017 - 29
Rural Missouri - November 2017 - 30
Rural Missouri - November 2017 - 31
Rural Missouri - November 2017 - 32
Rural Missouri - November 2017 - 33
Rural Missouri - November 2017 - 34
Rural Missouri - November 2017 - 35
Rural Missouri - November 2017 - 36
Rural Missouri - November 2017 - 37
Rural Missouri - November 2017 - 38
Rural Missouri - November 2017 - Cover3
Rural Missouri - November 2017 - Cover4