Author Archives: richard

About richard

Natural whole food producer of nutritious vegetables and exquisite eggs. Farmer of 8 years M.S. Plant and Environmental Science, Clemson University BA Biology, CUNY

Nice feedback from one of our CSA members!

Personal note: I’ve lost 6lbs by doing nothing more than substituting my normal lunch with a big salad composed primarily of your produce. So, thanks. Susan and I both appreciate it! Charlie

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Purée of turnip w/ avocado & chick pea croquettes with broccoli from our garden.

It has been a mild winter this year so far and favorable for all fall/winter produce. Its a good time to experiment with vegetables that one overlooks in the warmer seasons of the year. Turnips are under rated . With … Continue reading

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In a word

When you feel you’ve heard enough about the plight of small family farmers,  the word Organic, heirloom tomatoes, free-range chickens, the price of arugula, pasture raised, grass fed, CSA, sustainable, local food, community gardens, labeling GMO’s, food advocacy or  how … Continue reading

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Living the Difference

As we see the consumer driven Organic industry rise to over 31 billion dollars and grew 9% in 2011 according to the Organic Trade Association, the word Organic now defined by the USDA has clearly become a household word. As … Continue reading

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Eat your Greens!

If you are aware of the conventions of our food paradigm you may know that the local food movement challenges what has been accepted as normalcy, turns it inside-out and often right-side up. As a grower and a foodie I … Continue reading

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What to Spray on my Basil to promote Growth

Gary, Depending on where you live and your growing conditions your basil should parallel your tomatoes and likewise basil tends to follow seasonal temperature increase culminating in sufficient growth for harvest mid-June through July here in the south-east. Dilute 5-1-1 … Continue reading

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Spring Treat: Take a Leek.

Ingredients 6 medium leeks (about 2 1/2 lb.) 3 tablespoons extra-virgin olive oil, divided 1 tablespoon unsalted butter 1/2 teaspoon kosher salt and freshly ground black pepper 1/4 cup dry white wine 1 cup low-salt chicken stock 5 sprigs thyme … Continue reading

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