A Garden Full of Goodness Fri, May 16, 2008

Farming has obviously gotten in the way of my blogging. . . but, as you can see above, the fruits of our labors are bountiful. We worked hard all spring to create a fantabulous array of farm offerings. We also added a ton of helpful interns to the mix. So, welcome Adam, Amy, Banks, Joe, Lindsay and Wimbai.

I’ll update again soon to get y’all better up-to-date.

Everybody is Talking about the Coon Rock. . . Wed, April 30, 2008

Southern Living magazine came out to visit a few weeks ago ago and they are already spreading the gospel — check out the post at Southern Living’s travel blog, Tales from the Road.

And, look for a full length article in the magazine next Spring!

Warm Weekend Sun, February 3, 2008

It has been a gorgeous weekend at Coon Rock Farm. Unseasonably warm weather — sunny breezy days. We’ve been in the garden and hoop house getting ready for Spring. We planted all the seeds for the spring garden in the hoop house so they will be ready to transplant by early March. And, we’ve been cutting the greens that we planted in the hoop house in December — they are delicious and more tender than you can imagine.

Sunday morning we got up and went to get the eggs and the egg boxes were full! Even the hens are enjoying the warmer weather. The egg abundance inspired me to make a Coon Rock Quiche for Sunday lunch — I filled it with spinach fresh from the garden, fresh sage sausage and Hickory Grove cheese from our friends at Chapel Hill Creamery. A lettuce mix from the garden made a nice… read more

A Seasonal Life: Coon Rock Farm Thu, January 31, 2008

We’ve been bitten by the bug — actually, by many bugs (we work on a farm, remember?). The bug I’m talking about is this blog business. I read them — and, obviously, so do you. So, here we are. Keeping you informed and up-to-the-minute on all things wild and wonderful in the world of sustainable agriculture and incredibly good food.

The garden is gorgeous right now — if you like shades of green with bold splashes of purple. The lettuces are pert and the cabbages are voluptuous.

Dinner tonight was a simple and fabulous affair, as always. Fresh baby greens (picked by my own sweet hands), newly processed pork chops and perfectly cured sweet potatoes. All from our very own fields and pastures. I sauteed the greens with olive oil and onions, rubbed the chops with sage dried from this summer, seared them in my Dandy’s cast iron skillet and… read more