Ballerina Farm

I love a good hamburger. We all do! ♥️

These tiny farmer protein bags are 🥹. We are launching single serve and variety bags today! @Ballerina Farm Store

We can’t wait for the market! Opening up in a few weeks. Follow @Ballerina Farm Store if you want more info on dates etc but so excited to get this over the finish line ♥️

How have you been using the protein powder lately? This is my current favorite with roasted rhubarb and vanilla farmer protein (in the ninja creamy!)

Spaghetti has always been our kids favorite meal. What’s your go to family meal? 🍝

What your favorite breakfast dish? I’ve been loving sourdough English muffins lately.

Kefir cola. It’s my best one yet.

Also, Farmer protein is 10% off right now… How to Claim the Coupon for Farmer Protein     1    Select the product (farmer protein powder)     2    Scroll down to ‘Deals'     3    Click ‘Claim’ on the promo: 10% off from TikTok Shop on orders $25     4    The 10% off discount will be applied at checkout on the order!

Loved putting my dancing boots on this week to film with Ben Christensen. “Hannah has been a big inspiration... not just to me, but to so many. Thank you, Hannah, for being unapologetically yourself and sharing your journey with all of us. Social media can drain you, but when you lead with confidence and purpose, it becomes a place to create, connect, and truly be yourself. That's how I choose to show up... as a creative director, father and husband. Being me.” - Ben Filmed & directed by @_benchristensen Edited by @jaredtyler.jpg Choreographed by @taylortsvyetkov_choreo Styled by @jordanrudd Music by @thewhitestripes

A little day in the life 🫶🏼

I can now kind of do 4 😎. I want to do 10 in a row so stay tuned!

We’ve been in butter mode lately and I am so happy about it. I’ve been making butter since we moved to the farm and dreamed of the day to have enough cream to make butter on a larger scale. Can’t wait for ballerina farm butter 🧈

Rhubarb Tart For the Pastry: -1¼ cups (150g) all-purpose flour -¼ cup (30g) wholemeal (whole wheat) flour -1 tbsp sugar -½ tsp salt -115g (½ cup) unsalted butter, cold and cubed -3–5 tbsp ice water For the Rhubarb Filling: -400g rhubarb, cut into 1-inch pieces -⅓ cup (65g) granulated or brown sugar (adjust to taste) -1tsp grated ginger -Juice and Zest of ½ lemon (optional) To Finish: -1 egg, beaten (for brushing) -1 tbsp coarse sugar (demerara or turbinado) Mascarpone cream: 250g mascarpone 1 tbsp honey 200ml double cream 2-3tbsp powdered sugar Instructions 1. Pastry Dough: 1)Combine flours, sugar, and salt in a mixing bowl. 2)Rub in the butter until crumbly. 3)Add ice water slowly, mixing until dough just holds together. 4) Shape into a disc, wrap, and refrigerate for 30–60 minutes. 2.Filling 1)Toss rhubarb with sugar, ginger and lemon zest and juice. 2)Set aside to macerate while rolling out the dough. 3. Assembly: 1)Preheat oven to 200°C (400°F). 2) Roll dough into a 12-inch circle and place on a lined baking tray. 3) Mound rhubarb in the center, leaving a 2-inch border. 4)Fold edges over the fruit, pleating as needed. 4. Bake: 1)Brush crust with beaten egg and sprinkle with coarse sugar. 2)Bake 35–40 minutes, until golden and bubbly. Meanwhile make marcapone cream, whip together, powdered sugar, mascarpone, honey and cream until thick. Serve galette warm with dollop of cream. ✨

We had an amazing rainbow in our front pasture this week, ended at the dairy barn! 🌈✨🌾