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New Year's Resolutions...Not this Year


Nearly two weeks into the year and I feel as if I’m just gaining steady footing.  I’ve been floating somewhere between coming out of the holiday haze and trying to prioritize new projects and planning sessions.  Maybe next year I’ll be ready to actually start a new year on Jan. 1.  Am I right?  If you’ve already conquered this, please share your wisdom!

Saying No to New Year's Resolutions

I did a quick poll with some friends and four out of five have banned “resolution” from their New Year's vocabulary.  One told me instead that she sets “intentions.”  Somehow this phrasing is more free-flowing and feels to her less rigid and more inwardly focused.

Whatever your philosophy, this time of year gives most of us pause to consider change - how we will change, adapt, be our best.

What's New at Farmview

Around Farmview we’ve geared up for a great year, focusing on you – our guest and how we can serve you better.

More awesome, LOCAL products

Like our 100% Georgia Grown T-shirts. From the cotton grown and spun right here in Georgia all the way through final production, all done here in Georgia with our own unique designs and more to come. These shirts are super comfy and cut for that classic look that we all know and love.

New and cool experiences to share

What happens when our head chef and lead butcher team up – pure awesomeness!  And that was the inspiration behind one of our new classes.  Well, revamped, if you will.  In our Breaking Down the Pig demonstrations last year, guests met with our butcher as he demonstrated how to properly break down a hog into its various cuts.  Butchering 101, except who actually knows how to do this?  It’s a cool and practical skill.

So, we decided to step up our game this year.  In the new class, participants will spend time with our butcher learning how to break down the cuts, and then go inside our kitchen with Chef Jeff and learn cooking techniques for some of the most popular cuts, as well as sample his creations, and take home recipes, and raw product to cook at home. Cannot wait.  Sign up here.

Delicious, new food products

Our favorite, local dairy brand, Rock House Creamery, is launching a new line of ice cream this year. They’ll be selling it by the pint, and right now there are lots of fun flavors, like Rock House Chocolate, Strawberry sorbet, Butterwalnut and Bird Dog Becky (their version of Rocky Road)!

Vote here for your favorite flavor option, and join us at Farmview in February to sample and cast your vote for the first flavors!

Tasty and simple recipes

A collaboration between our chefs and a new recipe tester extraordinaire, we’re bringing you a series of chef-prepared and home-kitchen tested, delicious and simple recipes to try at home.  Through recipe cards in-store and posts we’ll share online, you can cook with us! And, don’t forget to share your creations and tag them.  Here’s one you can try this month.

Roasted Pork Tenderloin


Pork tenderloin (approximately 2 lb)
Salt and pepper, to taste
2 Cloves of garlic, minced
1 tbsp Butter, melted
1 tsp Basil, dry
1 tsp Rosemary, dry
1 tsp Oregano, dry
1/2 cup Extra virgin olive oil
1 tbsp Dijon mustard
1 tsp Onion powder


    1. Season pork tenderloin with salt and pepper.

    1. Combine remaining ingredients in a large bowl and whisk until smooth

    1. Apply the mixture to the pork and let it marinate in the refrigerator for 2-4 hours.

    1. Preheat oven to 375 degrees.

    1. Place tenderloin on a foil-lined baking sheet. Cover loosely with foil and cook for 20-25 minutes. Check for an internal temperature of 145 degrees.

    1. Let pork loin rest for 10-15 minutes before slicing.


Whether you decide on New Year’s resolutions or intentions, make time to be in the moment, think, and be creative.  Best to you and yours this year!

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