Orange persimmons, deep green acorn squash and magenta roselle hibiscus are giving darker fall hues to the produce line up this week and we still have lots of salad, braising and microgreens, fresh herbs, more grassfed beef and goat meat, plus pastured pork, chicken, eggs and dairy, lots of frozen pasta and bread, plus four types of bone broth, stone-milled grains, honey and maple syrup and lots more.
Read MoreMore delicious and varied flavors in our What’s Cooking round up this week with a miso peanut soup with bok choy and oyster mushrooms topped with crispy ground chicken, pecan crusted trout piccata with roasted turnips, an Indian-spiced egg casserole along with saag feta for brunch, baked buffalo tofu to top salads, chipotle shrimp and apple bars with oats, glazed pecans and walnuts.
Read MoreThere’s more than 40 items in the produce category right now as more fall crops come into season (cherry tomatoes, braising greens, radishes and turnips and more) and summer veggies hanging on, too! Plus there’s plenty of pasta and bread, pastured meats, Gulf seafood, hummus and tofu, coffee, tea, preserves and pickles, egg, dairy and more.
Read MoreWe’ve got some big, bold flavors in this What’s Cooking round up with a bright mojo pork tenderloin with Cuban black beans, eggplant fries and chipotle dip, butter chicken/tikka masala meatballs, black eyed pea dal, bang bang salmon and veggies with a lemon basil mint vinaigrette, plus lots more pizzas and burger bowls!
Read MoreIt feels like we blinked and September passed by! The continued drought we’re experiencing is affecting the cattle — in the form of faster pasture rotations — and pigs — in the form of constant wallow filling and hose offs — the most, but it’s not all bad. And meanwhile we did a big goat sorting project for breeding season and unfortunately, the hens are already beginning their seasonal decline in egg production with the shortening daylight hours.
Read MoreLots of restocked products in our market this week, including grass-finished ground beef, a variety of apples, plus cider and cider vinegar, along with a bunch of other pastured proteins, Gulf seafood, tofu, cooking, salad and microgreens, eggs, goat cheeses, lots of hummus and pesto, restocked coffee in all roasts and much more!
Read MoreThere's so many new and restocked favorite products in stock in our market this week — grassfed beef, Gulf seafood, including new yellowfin tuna filets, chicken breasts and thighs, more Alabama apples, lots of salad greens, eggs, goat milk, Josey's Goods pickles, jams and jellies, hummus, pesto and more.
Read MoreSo many of these meals have summer squash because it’s so abundant right now and I’m always using it up! We also cranked up the grill for some feta-stuffed goat koftas, grilled chicken and squash and there’s a lasagna-meets-moussaka casserole, truffle potato salad, Calabrian chili deviled eggs, beef curry noodles, chicken and brats with turnips and caramelized onions and pork liver pate.
Read MoreWe’re kicking off what should be a nice and long apple season with four apple varieties, plus Asian pears. Mushrooms (bulk one pound oyster bags) are back, too, plus beautiful eggplant, peppers, scuppernong grapes, salad greens, a variety of microgreens, eggs, pastured and grassfed meats, frozen bread and pasta, glazed pecans, popcorn, granola, hummus, pesto and more!
Read MoreCustomer favorite graNOLA and graNOLA bars are back in stock and as we wait for more fall crops, Asian pears, muscadine grapes, microgreens, cucumbers, peppers, okra, summer squash and basil are holding steady. There’s also restocked bone broth, ground goat meat on sale, plus plenty of eggs, pastured chicken and pork, Gulf seafood, hummus, pesto, pasta and more.
Read MoreKnock on wood, everything is going so smoothly at the farm in recent weeks! And we’re really noticing the fruits of our labor in rotational grazing all the different livestock species, spreading compost, mowing down extra “green manure” behind the goats and cattle and taking care of hedge rows and ponds for wildlife. As a result, the farm is teeming with life, both domesticated and wild!
Read MoreWe’re close to a change in seasons with produce as a few other things winding down and we wait on fall crops, but we are alway trying to keep it as bright and beautiful and colorful a we can in our produce lineup with fairy tale eggplant, a bunch of cucumbers, okra, microgreens, peppers, summer squash and more. Plus there’s staples like pastured eggs, dairy, meats, Gulf seafood, tofu, popcorn, hummus, rice and grits and lots more.
Read MoreWe got our grilling on this week with some delicious goat kebabs and squash and we had another pizza night where we repurposed some of the leftover toppings (Italian sausage and shrimp) into rice bowls, salads and soup for meal prep for the week. Plus there was some delicious chicken meatballs with the last of the peaches of the season!
Read MoreBesides what’s happening on our farm lately, I’m also diving into a bit about why beef prices are so high right now and how that affects a small farm like ours and pricing for you, our customers. Plus our boss cow is back from her date with the neighbor’s bull, we got doused with rain, all the rest of the livestock are doing amazingly well and we have some goats available for sale!
Read MoreBeautiful muscadine grapes have joined the lineup, along with more microgreens, cherry tomatoes, cucumbers, eggplant, okra and peppers, keeping things colorful and interesting even in the doldrums of August. Plus we’re stocked up on pastured chicken, pork and goat meat and have a sale on certain dairy and pork items and kombucha flavors!
Read MoreThere’s a variety of cuisines and flavors going on this week with some burger salads and fries with ranch seasoning, a summery take on Indian home cooking, pesto pasta salad with fresh mozzarella and smoky fish dip, salsa verde steak rice bowls and roasted peach bread pudding.
Read MoreEveryone’s favorite peeled and deveined Gulf shrimp are back in stock, along with soft-shell crabs and lots of pasta, pesto and hummus. And we have new fresh milled Einkorn flour, an ancient grain available along with lots of summer veggies and our staple eggs, dairy, pastured and grassfed meats, tofu and more.
Read MoreDespite the produce variety usually starting to peter out around this time, we’ve still got a rainbow of fruits and veggies for you, along with freshly stone-milled flours, restocked pastured pork (bacon!) and chicken, wild-foraged goat meat, more frozen bone broth, raw honey, fresh tofu, hummus, kimchi, kombucha and more.
Read MoreBesides all the farm burgers and ice cream we ate in Vermont, we’ve had some delicious and colorful meals before and after our trip with a rainbow veggie curry, fusion tacos, summery pasta and veggies, patty melts, cheeseburger pizza and birthday carrot cake!
Read MoreAt long last, we’re on a much better trajectory for our egg operation than any point in the last year! And the pigs are still doing great in the woods, the cattle are fat and absolutely glistening on summer forage and the goat herd continues to thrive on lush pastures, too. Plus some insights from visiting Maple Wind Farm in Vermont.
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