August is typically our bleakest month, but not this year. After a sweltering July, many of our late summer crops are looking better than ever. Okra, an August staple, is beginning to produce in large quantities. The variety pictured is 'Red Burgundy', an heirloom variety that cooks and tastes just like the typical green varieties. Okra is a member of the hibiscus family and has gorgeous flowers. It is a favorite of hummingbirds and bees. Melons are necessary for surviving an Alabama summer. These cantaloupe are days away from ripening. We are always testing new crops for the August heat. Arugula and edamame are two that have passed! The winter squash harvest has begun! So far we have brought in the butternut and orange kabocha for curing. There are still pumpkins, green kabocha, spaghetti squash, and delicata to go.
There are still cherry tomatoes, eggplant, peppers, cucumbers, summer squash, basil, flowers, and more being harvested. Visit Find Our Produce for information on where you can get your hands on some. Fall is just around the corner and we are busy planting more cooking greens, salad greens, root vegetables, broccoli, cauliflower, herbs, and more.
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As the seasons change, so does the produce we have to offer. There is a nice overlap this time of year, with many spring crops still in peak harvest and a few summer ones just beginning. We are selling at all 3 farmer's markets now, so come by and find something delicious to eat! Tuscaloosa River Market, Pepper Place Farmer's Market, and Homegrown Alabama. Squash is here! And tomatoes almost are! Lettuces will only be around for a few more weeks! Soon it will be too hot for them. Enjoy them while you can. Cooking greens, such as Rainbow Chard, may not last much longer in the heat either. We will begin digging up carrots next week. Rattlesnake beans in mid-trellis.
Strawberry blossoms are a true sign of spring beginnings. It takes approximately 4 weeks for a blossom to become a ripe berry. The first real harvest is typically mid-April. Baby lettuces are thriving in the greenhouse, as are all of our other greenhouse grown crops. fennel rainbow chard Kale, freshly transplanted, easily adapts to life in the fertile Tuscaloosa Choccolocco soil on Snow's Bend. This is the fall 2014 garden plot. There are still crops to be harvested, if you know where to look! Cover crops of crimson clover, peas, and rye are taking over. You can also see the fall crops flowering and becoming the perfect farmscape to attract beneficial insects and provide habitat for them. I will soon post pictures of the growing crops that were directly seeding into the soil, but for now a few more greenhouse pics: bok choy tomatoes head lettuces eggplant peppers
February 28th is National CSA Sign-up Day!
Sign up for our Community Supported Agriculture program here: https://www.farmigo.com/join/snowsbendfarm/2015peakseason 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! CSA Sign-up for 2015 is open! Just click here: https://www.farmigo.com/join/snowsbendfarm/2015peakseason 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.
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NEWS FROM THE BENDFrom planting time to the growing and harvesting seasons, Archives
January 2024
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