Hello farm friends!
This week's pre-ordered $20 produce boxes are available on Wednesday, October 12th and Saturday, October 15th. This week's box will contain 2 bunches greens (choice of arugula, mustard, collards, kale, tatsoi, &/or chard), green onions, eggplant, turnips, green bell peppers, and one bunch of herbs (choice of parsley, orange mint, spearmint, chives, thyme, or Greek columnar basil)
Extremely delicious basil pesto made with our farm's basil is $14 per bag (freezer bag of eight cubes of pesto).
And our farm's pure, raw honey is available daily at the hardware store.
To reserve your box this week, please follow these simple steps
- respond to this email with your desired pick-up date & customizations/any add-ons (Wednesday 10/12 & Saturday 10/15) **please respond by 2pm on Tues. for Wed. boxes or 2pm on Thurs. for Sat. boxes.
- check for confirmation email from Pressly
- pick up your box at Renfrow Hardware during business hours (Wednesday 8am-5pm & Saturday 8am-2pm)
- payment accepted upon pick-up: $20 (cash, check, or credit card)
- EAT & ENJOY your fresh, organically grown veggies!!
We will harvest produce every morning and have plenty of offerings at the farm stand on Tuesday (10am-2pm) as well as at Renfrow Hardware by mid-morning each day, Wednesday - Saturday. Tomatoes, eggplant, green onions, garlic, bell peppers, turnips, greens and herbs will be delivered to the store as they ripen, so come snatch them up!
|
|
|
Early birds will get the very first picking of our broccoli rows tomorrow at the farm stand, in addition to our ample supply of turnips, kale, chard, collards, tatsoi, eggplant, peppers, pumpkins, tomatoes and more! Broccoli time is my favorite season second only to tomatoes (of course tomatoes have no true competition)!
|
|
Outstanding in the Field
OITF is a traveling dinner event company with the vision of bringing people together to dine on a farm, vineyard, or other agricultural setting, with a meal being prepared by a local chef that highlights local ingredients from the host farm and others with whom they have a relationship. Our farm was recommended as a host by Chef Clark Barlowe, of Heirloom Restaurant, who prepared the meal for this event. The OITF crew is putting on nearly 90 dinners this year, in 42 states and several countries! We are so honored to have been included in this year's tour.
|
|
|
We were blown away by the excitement of the people filling our greenhouse during the Reception cocktail hour. The sold-out event had 100% attendance - something the OITF crew wasn't expecting for a rainy day event!
|
|
|
After the reception hour, I had the opportunity to welcome our guests and provide a brief overview of the farm and it's history - an important thing because I had never met at least 75% of the guests before, and some came from as far away as California just for the weekend!
|
|
|
Thankfully the rain then slowed down enough for everyone to walk up to the farm for a tour. Since 150 people is a huge crowd, we separated into three groups with tours led by Ruth, Jeff, and me.
|
|
|
The rain was a perfect amount for the farm crops, and greatly appreciated by them and me. Many of our flowers and tomato plants blew over in the wind though, so we will have some work to do this week to stand the tomato cages back up again!
|
|
|
Meanwhile, back in the warehouse-turned-kitchen, Chef Clark Barlowe of Heirloom Restaurant and his crew were busy preparing the meal! These tomatoes, collards, and heirloom Kirkpatrick cowpeas were all provided by our farm. Clark specializes in using all NC products, including alcohol, so the beer came from Free Range Brewing and wine from Jones Von Drehle Vineyards.
|
|
|
YUM! Our first large collard harvest - the next picking will start off our Moe's Original BBQ collard season very soon!
|
|
|
David and Mary Beth enjoyed a romantic spot beside the cabbage plants. Clean plates after every course!
|
|
|
To be completely honest, we felt that the dinner was even more unique and enjoyable to the guests by having it at the hardware store - it definitely beat out the option of having it in an enclosed tent on the farm.
|
|
|
This event has metaphorically opened up several doors to ideas in all of our farm crew's brains and we are already scheming up ways to host our own events like this in the future. Y'all will be the first to know whenever we do make this step in further diversifying the Renfrow business!!
|
|
Have a great week and hope to see you soon,
~Pressly Williams & the farm crew
|
|
|
|
