10/16/2026
We are CLOSED today.
We are OPEN tomorrow (9/17)!
I’ll post the menu later. For now, here’s a not so quick explanation of how the farmstand works, a a small about me for the newbies, and few future plans!
*Farmstand Hours*
• Wednesdays 9 AM – 9 PM (bread only)
• Fridays 7 AM – 9 PM (full menu)
• Saturdays 9 AM – 9 PM (full menu)
…unless otherwise posted.
We’re a family run business, so real life sometimes means we have to close (planned or unplanned). Always check this page before you head out. If we’re closed, I’ll post it here.
If we’re closed on a normal open day with no update… please pray for us, something’s wrong! 😂
**Drop In**
During open hours, anything on the shelves without a name is available. Take what you’d like, do the math, leave payment in the cashbox or Venmo me, and head on out.
The book on the middle table is there for you to say hi or if you have a suggestion. People have ended up using it as a receipt bc I think they saw other people using it that way and it just kept going. If you like to write what you got - go for it, if you don’t want to, you are fine to just pay and go!
This is an honor system farmstead, and a huge thank you to everyone who’s helped make it work so well. You are the reason it stays simple and available for all of us.
To our newer visitors: we do have cameras that record clearly (including faces and license plates) and that we check regularly. We prefer not to mention that because we trust people, but if something does come up, it will be handled promptly (including involving the police when needed and using social media)
If you’re new here, please join the rest of us in keeping this thing awesome and working for everyone. We appreciate you being here!
**Pre-orders**
There are two easy ways to pre order:
1. Order via Hotplate
�The menu opens on Sundays and closes on Tuesdays. Favorites like breads and pizza are always available, and desserts rotate. There’s a small platform fee (5% + $0.55, about $2 on a $25 order) that gets passed on to the customer.�Pick up your order from the black pre order shelf (to the right when you walk in).
Items usually go out 10–15 minutes before your requested time. I’ve been known to mess these up occasionally (which I hate and you hate), but I’ve always appreciated the grace you’ve shown me. When that happens, I try to toss in something free as an apology, so it’s not all bad!
2. Message me after the menu is posted
�You can reserve what’s listed by messaging me. The same Hotplate fee applies to keep things fair, and payment is required in advance (people are more likely to forget these orders). Your items will be on the black shelf with your name at the requested time.
**Special Orders**
Interested in something special? Just message me and we’ll see if we can make it work. Special orders can sometimes happen on our off days, depending on availability. We’ve done large orders of bread, cookies, pop tarts, giant pop tarts… just ask!
**How to Find Us**
The easiest way is to type “Quail Run Farmstand” into Google Maps (not Apple Maps) and it’ll take you right here.
Coming from BB in Rolla, we’re 0.8 miles on the right. Look for the sign and driveway.
Pull in, park, and head into the shed.
**A Little About Me**
I’m Martha Cameron. We moved here when I was halfway through 1st grade (I turned 6 in Rolla). I graduated from Rolla High School in 2003 and from UMR (now Missouri S&T) in 2007 with a degree in history and education.
I worked at Boys and Girls Town for almost two years, then taught special education at St. James Middle, Elementary, and High School. I taught history a year before I left to stay home with my three kids for 10 years. I returned to teaching for one semester in 2024, and realized it wasn’t for me.
Being a one income family looking at the expensive years ahead pushed me to find some kind of additional income, so I dragged a hutch we flipped to the side of the road and started selling our baked goods. And here we are!
Oh, and I sometimes name my foods after my friends and family. The loaf is named for my husband of almost 19 years, the best person I’ve ever known and the guy who made this whole thing possible.
“Poor James” is what people have said about him ever since I came crashing into his life with a head full of ideas and a list of projects bigger than any book could hold. We all feel sorry for him (including me) for being married to me. 😂
**Future Plans**
We’ve already partnered with some amazing people to bring you almost a little store filled with local ingredients that support local families. The best part of this job is knowing that this place helps the local ecosystem!
When I visited Maine I loved using the farm shops as my main grocery store and supporting the local economy. That’s my goal here too. We have a big addition coming soon… can’t wait to share more as we get closer!
Thanks for being here, if you have any more questions about anything, let me know in comments!
