Patterson Family Farms EOLIA

06/01/2026

06/01/2026

Somehow it didn't make it on the menu but we had several requests for Crab Salad this week so I will make a double batch. If you know you want one, please let me know a double back is still only about 8 containers.

06/01/2026

Here is this week's menu.

Thursday: Prep day open while prepping you are welcome to purchase whatever we get made. Usually around 10:00 to 2:00
Friday: 10:00 am to 5:00 pm (Troy Meet up 5:20 pm)
Thursday: 10:00 am to 3:00 pm (Troy Meet us at 3:20 pm)

You can order online at https://www.pattersonfamilyfarms.org/deli-bakery-available-on-friday-saturday or contact Deborah at (314) 713-7428.

109 N. Main Street
Eolia, MO 63344

06/01/2026

Menu is posted! I'm working on the flyer next! Man I shouldn't do this at lunch time it gets my every time!

https://www.pattersonfamilyfarms.org/deli-bakery-available-on-friday-saturday

06/01/2026

It's been a while! But I am breaking out the Oreo Ice Cream Cake this week. I'll do 8 x 8 pans and individual pieces.

05/31/2026

Some new menu items this week! Marry Me Chicken & Pasta, Pepperoni Cheese Tortellini Salad and Pistachio Honey Goat Cheese.

05/31/2026

What grandma and grandpa doesn’t love a nice video like this?

05/30/2026

So did you all see that I gave Tim off yesterday on our busiest day? I said “I got this”. Well God could have given me a heads up that the health department was going to show up on the day my refrigerator stopped working! Now he thinks I like can’t do it without him LOL. Hehehehehe! I made it through y’all I did. But I have a catering order today and I will be limping around my feet hurt!

I have no idea how I use to do this Tuesday through Saturday!

05/30/2026

Yes i caved and made more even though I said I wasn’t going to. When I pulled all of the orders yesterday morning, we were out of chicken salad, broccoli apple crunch and only a few fruit salad remained. So at that point I had to make more. It was a much longer day than I had planned, especially with the complication of the cheese refrigerator not keeping up to temp and a visit from the health department. Luckily the refrigerator wasn’t very full and I ended up just putting all of the cheeses in the freezer where they are safe and sound. Yes we passed the health department inspection and all is well.

I don’t have a full count of what is in the refrigerator but definitely know we have the following:

Chicken Salad
Fruit Salad
Broccoli Apple Crunch Salad
Pea Salad
Italian Pasta Salad
Mexican Corn Dip
Pasta House Salad
Mixed Greens, cranberries, walnuts and you pick the cheese
Chicken Fettuccini
1 Pulled Pork Sliders & slaw
1 Whipped Feta Dip
Shrimp & Sausage Jambalaya
Zuppa Toscana Soup
Olive Garden and Caesar getting made this morning.

Come grab some goodies today! We are open from 10:00 to 3:00.

05/29/2026

June marks 3 years since I started my from scratch cooking! Can you believe that? Wow what a journey it has been.

This is a new single induction burner that I use to cook in the prep kitchen. I wore my old one out the buttons wouldn’t work so I got a new one. If I could share how many entrees get made on this single little induction you would be shocked. It runs most of the day on Thursday and Friday.

Then we have just a small stove/oven in the back. I wish I could have 2 or 3 induction burners lined up in the front kitchen but the electrical panel can’t handle that so I get about 10,000 steps in minimum when I’m there cooking. You have seen me on the go so I know you don’t doubt it!

It has been such an honor to put food on your tables for your daily meals, parties and gatherings. I honestly have gotten so few complaints and that isn’t because everything is perfect all the time, but because you all are great customers that know we put our all into this!

Recently business has really picked up. We have lots of new customers coming in as well as our repeat customers. Many come from word of mouth references. We appreciate you sharing your experiences.

I also think our consistent hours are helping. Even though we have limited hours, knowing when we are open and that the food all just got made is to our advantage.

I’m continuing to look for efficiencies and also the nerve to increase batch size so that we have plenty but not too much. Also is the fact that I have been trying a lot of new menu items but keeping the favorites coming as well.

Thank you for your continued support! We love being part of your small town experience!