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Jeff Poppen’s Op-ed for the 2015 TN Local Food Summit
Tennessee’s 5th annual Local Food Summit again celebrates Nashville’s farmers and chefs and their supporters, who are committed to good agricultural practices, eating better, and stimulating the local economy. Although we can grow almost all of the crops we consume, only a small fraction of one percent comes from Tennessee. Industrial agriculture, from corn and…
General Overview of Our Planting Schedule
The following is an excerpt taken from a consultation report by Jeff Poppen on a farm in Tennessee giving a general overview and synopsis of our planting schedule: In April we plant onion, potato, lettuce, carrot, beet, and swiss chard. In May we plant beans, corn, squash, and cucumbers. Later in May we plant tomato, pepper,…
- Biodynamics | Events | Farm Stories | Spring
2024 Spring Equinox: Cows, Compost & Community
Cows, compost and community came together during the vernal equinox on the farm. I rented a compost tea sprayer, and we tackled the job of sprinkling horn manure over the approximately 100 acres of pastures, hay fields and gardens. Six to eight garden plots get it once or twice a year, applied with a whisk…
Dear Facebook Friends: I Don’t Read My Own Facebook
Dear Facebook Friends, I have chosen not to look at computers for a variety of reasons. My time is spent outside during daylight, tending plants, animals and farming equipment, or shooting the breeze with neighbors and friends. I value computers and all they offer, and if I’d been born later I’m sure I’d be using…
Too Much Sun
We sat in the field, letting the sun kiss our skin while we watched the butterflies and fairies play, and the wildflowers and grass dance. Our fingers worked to pull up the weeds that were choking the garlic and stealing their food, and in return they thanked us, one by one, with a deep sigh…
Cow Skull Biodynamic Prep
I spent this afternoon scooping the brains out of a cow’s skull. Then I helped shove white oak bark into it. Then I helped bury it in a muddy spot. I’ll get back to it after it stays there through an autumn and a winter. Why This is one of the Biodynamic preparations that we…
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Wow nice farming how many people are working to keep up with this area? How ‘d the Sweet potato go The 21 lb. We met you in MISSISSIPPI we are the Mushroom farm1 SHROOMDOM INC.