local food

Beast of Birdin’

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“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…

The story in the soil

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Life 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

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While 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

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At 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

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It’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

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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.