A friend of mine has the most unique Valentine’s tradition—every year, she makes a special dish of lamb hearts for her husband. What a nutrient-dense way to say “I love you!” ❤️
It got me thinking about what it means to have a strong heart—physically, emotionally, and spiritually.
Physically, our hearts need the right nourishment. I have another friend who struggled with low iron since the birth of her last child. Nothing seemed to help—until she started adding organ meats like heart and liver into her diet. Not only did her iron levels improve, but her energy returned, and now she craves it. Her body knows what’s good for her. Isn’t that amazing?
Emotionally, our hearts thrive on love and connection. Just like a good meal, relationships need real, whole ingredients—time, care, and presence. I feel most loved in the little moments—when my kids (even my teenage son!) hug and kiss me after prayers each night, or when my husband reaches for my hand as we walk down the driveway to get the mail together. Simple, steady acts of love are like nourishment for the soul.
And Spiritually, we remember that God has given us the ultimate source of strength: “My flesh and my heart may fail, but God is the strength of my heart and my portion forever.” —Psalm 73:26
Our hearts—both physical and emotional—can feel weary at times. Maybe it’s exhaustion from a long work week, a body that isn’t functioning quite like it used to, or the ache of missing someone we love. But this verse is a promise: even when we feel weak, God sustains us. His love is the nourishment that never runs out, the steady heartbeat behind everything good.
Now, I have to tell you—our beef & lamb heart sadly sold out until July. I love that our customers understand and value organ meats. You all make me excited for a future where more people embrace the incredible nutrition that traditional foods offer.
So this Valentine’s Day, here’s my challenge to you:
Love your heart well—through good food, meaningful connections, and faith in our Creator who made it.
With love from the farm,
Leah
