Beast of Birdin’
by“Go home! You’re drunk!” It’s what we’ve groaned several times over the past two weeks, when we — stricken by the middle-age malady of…
local food
The story in the soil
byLife for most folks during the past six weeks or so of COVID-19 quarantine probably feels like it’s going in slo-mo. Many are reading…
A thousand words
byWhile everyone’s stuck in, we thought we’d just share a small collection of photos from around the happy hermitage that is our home. Fruit trees and bushes in bloom, flowers popping out for a quick visit, or other promises of wonderful things to come.
The Good Earth
byAt times the soil seemed bountiful and kindly and again stubborn and unfriendly, but it was always a challenge to man’s cunning. — Charles…
Good Fences
byIt’s not the first question everyone asks us about our farm. It’s the second one. The first is, “What are you going to grow?”…
Buying the Farm
byIf 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
by“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
byFor 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
by“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.