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…
local food
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.
Pea Shell, My Belle
byI’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
byEighty-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
byFood can bring us together. This much I know. But in our neighborhood and many others like it, there’s an inexcusable divide that needs…