growing food

Pestinsides

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For years, Brad and I have been members of Georgia Organics because we believe that food should be: fresh from the tree/stalk/vine to which…

Sow and Behold

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“It’s like you’ve been magically transported back to 1995.” So my sister says, after my new job at Jenny Jack Farm began back in March. Three days a week, I’m in the field or greenhouse, with intermittent phone coverage and no internet access. And the last thing I want to do in the evening is clear spam out of the inbox, which means I typically log on only two days a week.

Jenn-yard

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Eighty-seven pictures of medallions, set in stone, hammered in metal, or painted in fresco. It didn’t matter if they were on the streets of…

Mistakes

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Mistakes have been made. One time, we bought a marble sink but the cabinet didn’t fit in the bathroom. We were pulling it out…

Food for Thought

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Forgive a hyper-local post, patient readers, but there are several events coming up in the Chattahoochee Valley that celebrate, support, and educate about farming,…

Grape expectations

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It started off so innocently. Which is, I know, what Prince Paris and Helen of Troy thought when they met for some spanakopita, and…

Espal-yay!

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I was staring at the saplings, just two weeks in the ground. Shears in hand, I knew what I had to do. My victims…

Bearing Fruit

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Fruit in the first year wasn’t something we expected at the orchard, but juicy blueberries, blackberries and figs are already fighting for the birds’…