Chef Quintin Eason cooks up exotic vegetables at Baker Creek farm

Come to our farm and enjoy a delicious fresh lunch

Here at our restaurant, we are striving to seek out uncommon foods and prepare them for our visitors.  We cultivate creativity. All of our recipes are tested, followed up with a recipe on our website.  Our kitchen test garden will be expanding next year, to account for all the new varieties that we plan to grow.


The next phase of our growth will include an outdoor demo kitchen and video center.  We will make culinary videos and invite local chefs to cook and teach at our festivals. We would love to have you send in your favorite Baker Creek harvest recipes.


Our vegan restaurant is filled with local color and flavors from our Ozark gardens.  We grow much of our produce and pending the seasons, have a large diversity of plants to choose from.  Please come by and join us for a “donation only” lunch.  Serving from 1130am-1pm. Monday-Friday. Open Seasonally. 








2 C Quinoa

1 T of Mesquite Seasoning

4 okra cut small

1 T chopped Garlic

1 C turban squash peeled & diced

1 Lemon cucumber peeled & diced

2 C of green beans

1 T brown sugar

¼ C of fresh mint

2 C Cherry Heirloom Tomatoes

2 T of olive oil

1 Sprig fresh thyme

1 Squash bloom

Sea Salt and Pepper to taste



1. Cook Quinoa in boiling water for about 10 mins

2. Cool and rinse.  Drizzle a little olive oil 

3. Small Chop and lightly saute all vegetables starting with squash

4. On a roasting pan drizzle olive oil on your tomatoes and add fresh thyme bake in oven at 275 for 15 min or until wilted.  Add half of these to the quinoa mix