This Farm Girl Cooks – Deanne Frieders

By Blair Shipp, ASA State Policy Communications Coordinator

Deanne Frieders’ kitchen is an extension of the farm.

After marrying her husband, Ryan, and becoming part of his family’s farming operation, Frieders quickly learned that harvest does not just happen in the field. It happens around kitchen counters, in coolers packed for the day and in meals timed to the rhythm of planting and harvest. When she stepped away from a corporate career to focus on her family, she brought the same intention and energy with her.

Food became a way to support the work happening outside.

Harvest days are long, unpredictable and demanding. Meals need to be ready when crews are hungry, flexible when plans change and sturdy enough to travel from kitchen to field. Frieders began developing harvest meals that could meet those needs, relying on practical ingredients, efficient preparation and recipes that hold up whether eaten immediately or hours later.

Those meals quickly became a creative outlet. Frieders started sharing her recipes and ideas with friends, then a wider audience, and This Farm Girl Cooks was born. What began as a way to document harvest meals grew into a food blog built for real life. Her recipes focus on simplicity without sacrificing flavor, using freezer staples like frozen vegetables and everyday pantry ingredients, including soy-based staples that naturally show up in her cooking.

Frieders’ approach resonates because it is grounded and intentional. She is not chasing trends or perfection. She is focused on feeding people well. Her harvest meals are designed to be filling, nourishing and enjoyable, whether they are delivered to the field or served around the table at the end of the day.

Beyond recipes, Frieders shares glimpses of family life on the farm. Her kids are often part of the process, helping in the kitchen and learning firsthand how food fits into the larger picture of farm life. Meals become moments to slow down, reconnect and reset during busy seasons.

For Frieders, cooking is about more than getting dinner on the table. It is about connection. “Food is more than just food,” she says. “It builds community. It shows love. Cooking is love made visible.”

Today, This Farm Girl Cooks reaches both farm and non-farm readers who are drawn to Frieders’ calm, capable voice. Her platform offers practical recipes, honest storytelling and a welcoming view of modern farm life. Readers can find her work at ThisFarmGirlCooks.com and follow along on Facebook at This Farm Girl Cooks where she shares harvest meals, family favorites and everyday cooking made for real life.

Easy Pork Stir-Fry

By Deanne Frieders, This Farm Girl Cooks

Designed for busy farm days and weeknights alike, this pork stir-fry comes together quickly using frozen vegetables and a simple soy sauce-based sauce. It is flexible, filling and easy to eat on the go.

Pork Stir-Fry Ingredients

• 1/4 cup reduced-sodium soy sauce
• 1/2 cup water
• 1 teaspoon minced garlic
• 1/4 cup honey
• 1 tablespoon cornstarch
• 1 pound pork tenderloin
• 1 tablespoon olive oil (or vegetable, sesame or peanut oil)
• 24 ounces frozen stir-fry vegetable blend

Serves: 4

Total time: About 25 minutes

Directions

1. In a small bowl, whisk the soy sauce, water, garlic, honey and cornstarch. Set aside.
2. Slice the pork tenderloin in half lengthwise, then cut into 1/4-inch slices.
3. Heat a large skillet over medium-high heat. Add oil and swirl to coat the pan.
4. Add pork and cook, stirring, until nearly cooked through, about 4 minutes.
5. Add frozen vegetables and cook until thawed and heated through.
6. Increase heat to high. Add the sauce and cook, stirring constantly, until it begins to boil.
7. Reduce heat to low and simmer 1 to 2 minutes, until the sauce thickens and coats the pork and vegetables. Remove from heat.

To Serve: Over rice, cauliflower rice or noodles

Substitution: Tamari or coconut aminos may be used in place of soy sauce.

Blueberry Baked Oatmeal

By Deanne Frieders, This Farm Girl Cooks

This blueberry baked oatmeal is a make-ahead breakfast that can be sliced, stored and reheated throughout the week. Lightly sweetened and family friendly, it works just as well for busy mornings as it does for weekend brunch.

Blueberry Baked Oatmeal Ingredients

• 3 cups old-fashioned rolled oats
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon sea salt
• 2 eggs, lightly beaten
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups milk
• 1 pint blueberries, fresh or frozen (do not thaw)

Makes: 9 squares

Total time: About 45 minutes

Directions

1. Heat oven to 350 degrees. Grease a 9-by-9-inch baking dish.
2. In a medium bowl, whisk the oats, baking soda, cinnamon and salt.
3. In a separate bowl, whisk the eggs, maple syrup, vanilla and milk.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Gently fold in the blueberries.
6. Transfer the mixture to the prepared dish and spread evenly.
7. Bake 35 to 40 minutes, until the center is set. Cool 15 to 20 minutes before slicing.

To Serve: As is, or with yogurt or an extra drizzle of maple syrup

Make-ahead: Refrigerate baked squares or freeze individually wrapped portions; reheat briefly before serving.

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