February 28th is National CSA Sign-up Day!

Sign up for our Community Supported Agriculture program here:

https://www.farmigo.com/join/snowsbendfarm/2015peakseason

Meet Flora, our newest quality control expert.  She is inspecting the kale.

To sign up for a share of our 2015 harvest follow this link:

https://www.farmigo.com/join/snowsbendfarm/2015peakseason

If you have any questions, call or email Margaret Ann at 
205-394-3561 or margaretann@snowsbendfarm.com.

Happy Eating!

Any questions can be answered by emailing margaretann@snowsbendfarm.com or calling 205-394-3561.

Here are some of the pictures taken by photographer Nicole Hernandez at our 2013 Seeds to Supper on Snow's Bend.  It was a wonderful evening and we look forward to the next time.

Menu items:
Welcome Cocktail and Canape
    Cathead vodka, beet, pomegranate, jasmine soda
     Haller's odds and ends pate, stout mustard, B&B pickles
Butternut Squash Soup
    with nutmeg, creme fraiche, maple, and pepitas
Platters of Lettuces
   Petals from the Past persimmons, toasted pecans, stone's hollow goat cheese, and 
   citrus-garlic vinaigrette
Whole Roasted Gulf Snapper
    stuffed with fennel, citrus, and caramelized onions
Whole Roasted Chicken Ballentine
    stuffed with greens, golden raisins, and Grana Padano cheese
Duroc Porchetta
Roasted Root Vegetables
Mess O'Greens
Cabbage Chow Chow
Sweet Potato Cheesecake with Pecan Pie Gelato  Mary's Cakes and Pastries
Digestif/After Dinner Cocktail
    Brachetto, Byrrh QuinQuina, and chocolate bitters

Wines from Grass Roots:
     Chateau Soucherie Anjou Blanc 2012
     Domaine des Gerbeaux Macon-Villages 2011
     Paul Janin et Fils Beaujolais-Villages 2011
     Feraud-Brunnel Cotes du Rhone Cairanne 2010

Many thanks to Haller Magee and Satterfield's crew, Patrick from Grass Roots Wines, and Jennifer Bologna from Spirits Wine Cellar.

Butternut Squash Soup
    with nutmeg, creme fraiche, maple, and pepitas

Platters of Lettuces
   Petals from the Past persimmons, toasted pecans, stone's hollow goat cheese, and 
   citrus-garlic vinaigrette

Whole Roasted Gulf Snapper
    stuffed with fennel, citrus, and caramelized onions

Whole Roasted Chicken Ballentine
    stuffed with greens, golden raisins, and Grana Padano cheese

Duroc Porchetta
Roasted Root Vegetables
Mess O'Greens
Cabbage Chow Chow

Sweet Potato Cheesecake with Pecan Pie Gelato  Mary's Cakes and Pastries

Join us for dinner on the farm with Chef Haller Magee of Satterfield's, Spirits Wine Cellar, and GrassRoots Wines.   Cocktails, appetizers, and 6 courses based on the vegetables in season on the bend.

Thanks to everyone that joined the fun at the harvest party this year!  We had a wonderful time, enjoyed making new friends and spending time with old ones. 

Join us in celebrating 10 years of Snow's Bend Farm with a seasonal meal in the garden composed of ingredients grown on Snow's Bend, prepared by chef Haller Magee, and paired with wines from GrassRoots.  Before the meal we will have appetizers, cocktails, and a stroll (or hayride, if preferred) through the fields with the farmers. Buy tickets here.

This winter seems to be an especially long one with a few lovely  spring days sprinkled between the cold and rainy ones.  The soil has been too wet to work with so we have been channeling all of our energy into greenhouse planting and hoophouse preparation.

So far we have had some luck with transplanting bok choy, kohlrabi, collards, broccoli, and kale and have direct seeded a first succession of roots and greens.

The cover crops are thriving (as is Maxwell!).

I'll soon post some pictures of the strawberry plants, which seem to be the best yet, and fava beans, onions, and garlic.  We hope to plant potatoes and fill up the hoophouse with tomatoes before too long.  Slowly but surely spring will come and bring with it delicious new flavors we have been anxiously awaiting.

One of interns from 2011, Ted Wolfe, is now a Peace Corps volunteer in Paraguay and he is working on an agricultural project there that he describes best:
"I'm working right now with a womens committee building durable and sustainable gardens using chainlink fencing to keep out cows and pigs and chickens. People here usually make garden fences out of bamboo and they are just laughable after
  a few months and never last more then a year. To buy the chain link fencing I filled out a petition through peace corps to raise money from people, organizations, and businesses in the states. Building the gardens is the first step of my project, the main focus is on saving all those seeds you sent me and   teaching the people how to save seeds."

Here is a link if you would like to donate:

We hope this message finds you ready for a happy and healthy 2013!  On the farm we have begun seeding in the greenhouse already and when the weather permits we are preparing the soil for spring planting.  The appearance of the red-breasted robins and red-winged blackbirds always let us know that it is time.

An exciting change for this year is new CSA software that is much more farmer and customer friendly than our old methods.  Visit the "Join Our CSA" page for more information and to sign up.

The Tuscaloosa River Market is still open every Saturday from 7 am until noon and we have plenty of fresh, delicious vegetables for sale there.

Check back in a week or so for pictures and progress.