prepping food

Buying the Farm

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If you read our post last month, buried somewhere beneath all the poetic waxing, you may have figured out that we purchased a piece…

Wine and dandy

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“Peapods,” says Kelly Coyne, pausing for emphasis. We’d just told her and her husband, Erik Knutzen, about making wine with peapod hulls. “It’s just…

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.

Pea Shell, My Belle

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I’ve repaired Adirondack chairs that were rotting and turned shipping pallets into adorable porch swings. But for my money (or lack thereof), peapod wine…

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…

Fair Market Value

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Food can bring us together. This much I know. But in our neighborhood and many others like it, there’s an inexcusable divide that needs…

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,…