2012 brings new farm name, farm expansion

Over the past three years of growing our vegetable farm business, Adam and I have learned a tremendous amount. Yes, we have learned a great deal about actually growing vegetables, with still more to learn, but we have also learned about ourselves and our business. We move forward into our fourth year of production with a new farm name, Jackson Lowe Vegetable Farm. In our learning process, we realized that we want to be represented by a name that says exactly who we are and what we are. "Jackson" is Mecca's maiden name and that of a family with farming heritage on the very soil we cultivate. Lowe is Adam's family name, and also one with farming heritage, and in 2012, we will be producing on new Lowe farmland down the road. Both families have been integral in supporting our farming operation, and now with our little one- Silas Jackson Lowe, we hope we can honor those families and our own hard work by building a successful and meaningful business that represents hard work, integrity and community. Please join us in the 2012 season at our local farmers markets, in our vegetable subscription program, and on your own plots of land as we work towards a successful and bountiful 2012 season. Our new website is now up: www.jacksonlowevegetablefarm.com.

Sincerely,

Adam, Mecca and Silas Lowe

Fall Season

We are entering the fall season and now harvesting fall crops like Kale, Radishes, Arugula, Turnips, Mustard Greens and some Green Beans and Sweet Potatoes. We will soon be harvesting our first round of Broccoli for our CSA and the Marietta Square, Rockmart and Grant Park Farmers Markets. Later in the season we will harvest beets, cabbage, collards, rutabagas, lettuce, tomatoes and more radishes, kale, turnips and salad mix. We plan to be selling at these markets until Thanksgiving. Sign up for our newsletter to keep up with our farm! (Pictured above: a view of part of our farm.)

FALL CSA spots available!

We are opening several spaces for the fall session of our 2011 CSA program. Read below for the details, and email us for the application.

Our fall program includes weekly shares of seasonal vegetables for ten weeks beginning September 7th. We provide a weekly e-newsletter that includes description of the vegetables along with recipes. When available, we will also introduce you to some locally, naturally grown fruits and vegetables produced by local farmers we know and trust.

In the fall season you can expect to receive a variety of fall and summer vegetables. The following vegetables will be grown for the fall season: radishes, carrots, turnips, beets, lettuce, salad mix, arugula, spinach, kale, mustards, bok choi, broccoli, cabbage, fennel, parsley and dill, swiss chard, tomatoes, squash, cucumbers, winter squash, green beans, okra, melons, corn, basil, peppers, eggplant and more. We will also include naturally grown apples from a local farmer.

Each weekly bag will include a minimum of five different vegetables or fruits and have an average value of $25. The cost is $25 per week for 10 weeks for a total cost of $250. A down payment of $150 is due with application by August 24th.

We deliver to Cobb county and the greater Atlanta area. Deliveries occur on Wednesday mornings and early afternoons, and in most cases, members can pick up sometime between lunch and the early evening.

Delivery Sites:
◊ Wed. 11am-4pm at Parsley’s Catering, 1127 White Circle, Marietta
◊ Wed. 12pm-5pm Kennesaw State University, Student Center
◊ Wed. 1-7pm, Vinings (residential site: email for address)
◊ Wed. 2-8pm, Howell Station, NW ATL (residential site: email for address)
◊ Wed. 2-7pm, Virginia Highlands (residential site: email for address)
◊ Wed, 3-7pm, Decatur (2 residential sites: email for address)
◊ Saturday 8am-noon, Marietta Square Farmers Market

We do have enough spaces to add one more delivery site if it's on our current route and if the site can host at least 8 members. Contact us to see if your delivery site would fit into our delivery route.

Momma's Fried Okra

Okra season is here so we're sharing the family recipe! Go buy some okra from your favorite farmer and get to cooking it up- When it's here, it's here, but when it's gone, it's gone!

Momma's Fried Okra

2 lbs Okra, sliced into 1/2 inch rounds
1 cup oil for frying
1/2 cup cornmeal
1/2 cup flour
salt
pepper

Optional: 2 green tomatoes, diced.

Place cut okra in a bowl. Sprinkle with salt and set aside for several minutes. Meanwhile, heat oil in skillet over medium heat. You may add more oil depending on the size of your skillet. Combine flour and cornmeal. Once okra is good and juicy and oozing it's famous "goo," toss it in the flour/cornmeal mixture until covered, then transfer to a colander and shake out additional flour to avoid burning extra flour in the skillet. Place okra in the skillet in a single layer once oil is hot (sprinkle a dab of flour into the oil and if it sizzles it's ready. If the oil is smoking, it's too hot). Do not "stir" the okra. Once you can see the edges browning, about 5 minutes, flip the okra with a spatula as best you can. Cook another 4-5 minutes and remove from skillet onto a baking sheet lined with paper towels. Serve warm!

Squash!

Several delicious and unique varieties of summer squash and zucchini are in abundance at Turtle Bend Farm this time of year. We are growing some beautiful Zephyr Squash (pictured above), as well as tender Golden Zucchini, and the "cream" of the crop, White Scallop (or Patty Pan) Squash. They call all be used interchangeably but they all have their unique qualities. The Zephyr is the best raw squash with it's crisp sweetness, but it also holds a good shape when stewed or grilled. The Golden Zucchini is wonderful grilled or sauteed, and the Patty Pan is known for it's creamy texture when mixed in a casserole. To help our loyal customers and CSA members make use of these summer time treats, we would like to share a few ways that we enjoy summer squash and zucchini. The possibilities are endless (grilled squash, squash soup, stuffed squash) but we've just included a few of our favorites. Enjoy!

Mecca Mae’s Squash Casserole
This is a family recipe from Mecca's great grandmother.

1.5-2lbs fresh Summer Squash (or Zucchini)
2-3 Tbsp grated fresh Onion
1 Tbsp Butter
1-2 Eggs
15 saltine crackers, crumbled

Topping:
10 saltine crackers, crumbled
Paprika
Pepper
2 Tbsp Butter

(Optional): Grated cheese in casserole and topping
(Optional): Chopped fresh herb of your choice in casserole and/or topping. (we like basil, thyme or parsley)

Preheat oven to 350 degrees.
Chop squash into like-size pieces and boil in salted water until tender, about 8-15 minutes depending on size of pieces. Meanwhile, grate onion. Drain squash, return to pot and mash up. Add next four ingredients, mix well and pour into a baking dish (I use the 8x8 glass baking dish).

Crumble remaining saltine crackers on top and dot with butter. Sprinkle with Paprika & Pepper and bake for 35 minutes. Serve warm, and leftovers are good too!


Fried Squash
This is Adam's favorite way to eat squash.

1-1.5 lbs fresh Summer Squash or Zucchini
1 cup cornmeal mix
1 egg
1 cup milk or buttermilk
salt & pepper
1 cup or more, vegetable oil of your choice for frying
iron skillet if available

Slice squash in half or thirds, and again lengthwise (especially zephyr and zucchini) into ¼ inch thick pieces that are about 2 inches long. Sprinkle with salt. Crack egg into a bowl, add milk and mix together. Put cornmeal and pepper into separate bowl. Dredge squash pieces first in milk mixture, then coat with cornmeal.

Meanwhile, heat oil to medium heat (not smoking). Once oil is hot (drop a sprinkle of cornmeal into oil- if it sizzles the oil is ready.), place battered squash pieces into oil in one layer. After about 3-4 of minutes, flip pieces over with a fork and fry other side for 2-3 minutes. Remove onto a plate with several paper towels to drain. Repeat. Serve warm or room temperature.


Stewed Squash and Onions
A simple and easy "old standbye" that highlights the real flavor of the squash.

1-1.5 lbs fresh Summer Squash or Zucchini
1 medium/large white or yellow onion
1 tbsp butter
Salt & Pepper to taste
Optional: fresh chopped basil, thyme or parsley

Slice squash into 1-inch pieces. Slice onion into 1-inch eighths (“moons”). Add one cup of water and 1 Tbsp butter to a medium sized pot. Place squash and onions into pot and bring water to a boil, then lower to a simmer for about 10 minutes. Remove from heat and drain most of water. Add fresh herb and salt and pepper to taste. Toss and serve warm.

Summertime...

Above: Okra
Above: Melons on blue plastic

Above: Tomatoes!

Summer squash plants

Squash: golden zucchini and zephyr

Spring!

It's that glorious time of year again when we begin to harvest our first spring crops! Below are some pictures to show you what we've been up to on the farm. We are now harvesting baby salad mix, easter egg radishes, french breakfast radishes, baby kale, parsley and smaller pak choi heads (bok choi). See you at the Market!

Kale, Broccoli, Cauliflower, Cabbage, Collards, Parsley, Onions and Fennel

"Elegance" salad greens mix.

Pac Choi in the foreground with cabbage and the whole family (Kale, Broccoli, Cauliflower, Collards) behind it.

Parsley

2011 CSA Information

We are taking new members for our 2011 CSA (Vegetable Subscription). Please read below and contact us for a copy of the application and more information.

What is CSA?
CSA stands for Community Supported Agriculture and represents a unique relationship between local farmers and the community in which individuals pay in advance for a seasonal share of the farm’s harvest. Farmers benefit by having a more secure market for some of their crops and having money at the beginning of the season for costly inputs such as seeds and fertilizers. Members benefit by gaining access to the freshest, highest quality vegetables in their community.

What is included in this CSA?
Our program includes weekly shares of seasonal vegetables for 26 weeks from mid-May until mid-November. The amount of vegetables will vary slightly depending on the weather and other variables inherent in farming. We will provide a weekly e-newsletter that includes description of the vegetables along with recipes. When available, we will also introduce you to some locally, naturally grown fruits and vegetables produced by neighboring farmers we know and trust.

What do you mean by “seasonal” vegetables?
Our program will span three seasons: spring, summer, and fall. In the spring and fall, you can expect to receive more root vegetables like radishes, carrots, turnips and beets as well as greens like lettuce, salad mix, spinach, kale, mustards, bok choi and other greens. You will also receive broccoli, cabbage, sugar snap peas, fennel, parsley and dill. In the summer you will receive more “fruity” vegetables like tomatoes, cucumbers, eggplant, peppers, squash, corn and melons as well as green beans, potatoes, sweet potatoes, okra and basil.

Sample spring/fall box
½ lb sugar snap peas 1 bunch kale
2 heads lettuce 1 lb broccoli
1 bunch radishes 1 bunch fresh dill
1 bunch beets with greens

Sample summer box
3 lbs tomatoes 2 slicing cucumbers
4 ears sweet corn 1 lb green beans
1 lb crookneck squash 1 watermelon
1 bunch Genovese basil 2 bell peppers

What is the cost?
Each weekly bag will have an average value of $25. The cost is $25 per week for 26 weeks for a total cost of $650. A down payment of $100 is due with application by April 1st. There are several payment options listed on the application.
*Customers picking up locally in the Rockmart area will receive a discounted price. Email for details.

How do I receive my weekly share?
There are several methods for receiving your share. We deliver locally around Polk, Paulding and Bartow counties as well as Cobb county and the greater Atlanta area.
◊ Sunday, 10am-2pm, Grant Park Farmers Market, Atlanta
◊ Wed. 12-5pm OR Thurs. 2-6pm at Parsley’s Catering, 1120 White Circle, Kennesaw
◊ Wed. 12-5pm Kennesaw State University Student Center, Kennesaw
◊ Wed, 2-7pm, Decatur (2 residential sites: email for address)
◊ Wed. 2-7pm, Vinings (1 residential site: email for address)
◊ Howell Station/Berkeley Park (2 residential sites: email for address)
◊ Virginia Highlands/Inman Park (2 residential sites: email for address)
◊ Thursdays 4-7pm at the Rockmart Farmers Market behind 1st National Bank
◊ Wednesdays 10am-5pm at Elrod’s Garden Supply in Dallas, GA.

How do I join a delivery site?
Please contact us if you are located in one of the areas mentioned on the application and want more information about joining a drop site. Please contact us about forming new delivery sites.

When does the program start?
We are currently planning for our 26-week program to start during the week of May 15th. The program will run continuously with a possible one-two week break during the heat of summer, in late July (to be determined).

We will be gone for a week in the summer. Can I receive a make-up box?
You can choose to pay for 25 weeks instead of 26 if you will miss a week during the season. Total cost would be $625.

I’m ready to join! What do I do now?
Please fill out our application form on the following page and mail it to us along with your down payment. We will send you a confirmation email.

Still have questions? Please contact us anytime!

Adam & Mecca Lowe
678-986-9776 (Mecca)
turtlebendfarm@gmail.com

2011 CSA now taking applications!

Winter is still in full swing, but it will not be long before we are preparing the fields for our first spring seeds and transplants. We are very excited about our third year in production at Turtle Bend Farm and are also excited to announce our 2011 CSA program. We have a few important changes this year so please read more details below. Please email us to request a copy of our application and information sheet. You can return the application to us along with your down payment and delivery site preference to reserve your spot. We expect to fill up in about a month so please do not hesitate if you are seriously interested, and as always, please contact us with any questions!

26 Weeks of Seasonal Vegetables
We are now offering one long subscription instead of two shorter sessions. We will deliver weekly boxes of seasonal vegetables for 26 weeks beginning Wednesday, May 18th. The cost of each week is $25 per week for a total of $650 for the entire season.* We have several payment plans on the application to help accommodate this larger up-front cost. Please do not hesitate to contact us if you would like to arrange an alternate payment plan.
* For customers picking up at the Rockmart Farmers Market, the cost of the program is $23 per week for a total cost of $598.
New Delivery Sites
We are excited to announce that we will return to the Atlanta area with our CSA program. We are now forming new drop sites for the Decatur area and downtown Atlanta. Please let us know if you are interested in becoming a delivery site host and we will give you more information, including our discount for hosting. We require a MINIMUM of 5 members per site, depending on location, but we prefer 10 members per site. We also have a new delivery site for our Cobb county customers at The Gardens at Kennesaw Mountain located at 1127 White Circle NW in Kennesaw. More details are listed on the application.

Please email us for an application! turtlebendfarm@gmail.com

Fall on the Farm

Broccoli growing on white plastic. The plastic was amazing at conserving moisture during our very dry year, not to mention the benefits of keeping the weeds down.
Adam harvesting turnips in one of several turnip patches.

Scarlet Queen Turnips!! Beautiful and delicious.

Swiss rainbow Chard growing beside our old stand of corn.

Cabbage plants growing on white plastic. The white plastic reflects more light, so the ground is not heated up like it is with black plastic. Amazing how the plants adapted to this environment and did better than similar plants not planted on plastic.

Late Summer pictures by Judi Jackson

squash plants catching some rays

Adam in the Okra

Adam in the collards before the inch of rain we just received!!


Collards! and broccoli and cabbage...

Plan to Plate: Chicken Cacciotore!

Turtle Bend Farm would like to introduce a new and exciting business in Atlanta, Plan to Plate! Ms. Ashli McMahon has been preparing Turtle Bend Farm CSA Vegetables during this late summer season and here's a recipe from her that you won't want to miss! Please check out her website and see if her business could help your family prepare fresh, homemade meals with more ease and efficiency, not to mention flavor! Read Ashli's column below!

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Another week of sweet, beautiful tomatoes leads me to an old classic, Chicken Cacciatore. Many recipes that you will find call for canned tomatoes, but I had no need to grab my can opener. These pink beauties are full of juice and, paired with fresh basil and oregano, effortlessly make this Italian dish sing. Of course, my fiancé and I had to add our own little twists while we built this meal in our kitchen. He’s a Price, and I am a McMahon. Our friends have always called us the “McPrices”, so this is Chicken Cacciatore: McPrice Style. Hope you enjoy!
For more recipe ideas or to have me plan diverse ways to utilize your CSA ingredients, contact me at ashli@plantoplate.com.
Happy cooking and eating,
Ashli

Chicken Cacciatore: McPrice Style
1 T Extra Virgin Olive Oil
3 – 4 boneless, skinless breasts of chicken
2 small or 1 large onion, sliced into rings or thin strips
2 small or one large green bell pepper, sliced into thin strips
1 jalapeno, minced
3 cloves garlic, minced
½ C of wine (you can use red or white)
3 - 4 large ripe tomatoes
¾ C chicken broth
¼ C basil, chopped plus basil ribbons for garnish
1 sprig of fresh oregano, leaves minced (save some for garnishing)
pinch of sugar
juice of ½ a lemon
your favorite pasta
freshly grated parmesan cheese

Heat a large skillet with EVOO in the bottom to medium high heat. Season your chicken breasts with salt and pepper. When the oil is nice and hot, add the chicken to the pan. Seal in the flavor by cooking for about 3 -4 minutes on each side. The outside will become golden brown, but the inside will not be cooked all the way through yet. When both sides are browned, remove the chicken to a plate.
Turn your heat down to medium, add the onions and peppers, and season with salt and pepper. Allow the veggies to cook for about 5 minutes, stirring frequently, before adding your jalapeno and garlic. Cook another minute and then deglaze your pan with wine. Allow the wine to cook out and then add your big, ripe tomatoes, broth, fresh herbs, sugar, lemon juice, and salt and pepper. (You can use dried herbs here instead of fresh, if that’s what you have on hand. A teaspoon of dried Italian seasoning will do the trick.) Let the liquid come up to a boil, and then turn your heat down to low. Allow the flavors to combine and the liquid to cook down for about 15 minutes. When you are happy with the thickness of your sauce, taste it and adjust the seasoning to your liking. Next, add the chicken breasts back into the pan, turning to coat them with the sauce. Allow them to finish cooking in the sauce, about 15 - 20 more minutes.
Meanwhile, cook up your favorite sauce-soaking pasta to al dente.
To finish, put some pasta into your bowls, top the pasta with chicken, and ladle on your sauce. Grate some fresh parmesan cheese over each bowl and sprinkle with fresh herbs. Buon appetito!

More Summer photographs

One more post with a few more photographs courtesy of Mecca's mom, Judi Jackson of J Jackson Photography.

Above: Adam holding a Rocky Ford Cantaloupe.

Above: Pink-eye purple hull peas flowering.

Above: Golden Zucchini in the golden sunlight!

Above: Our intern, Kevin, carrying a half-bushel of french green beans across the field.

More summer photographs courtesy of Mecca's mother, Judi Jackson of J Jackson Photography.

Above: Butternut squash growing on plastic mulch.

Above: Rattlesnake pole beans climbing high.

Above: Mecca harvesting cucumbers.

Summer Photographs by Judi Jackson

Mecca's very talented mother, Judi Jackson of J Jackson Photography, has been generous enough to take many pictures of our farm this summer. Here are a few in several posts.


Above: Charleson Grey watermelon growing in the field

Above: Five 300 foot rows of Okra! Our intern, Kevin, in the background.

Above: Adam proudly holding a Charleston Grey watermelon on the farm.

Fall Vegetable Subscription Full!

Thank you to all of our loyal customers and to the new folks who are trying out our program. We are now FULL and are excited to start the late summer and fall subscriptions. You can still find us at the Marietta Square Farmers Market on Saturdays, The Sandy Springs Farmers Market on Saturdays, and the Rockmart Farmers Market on Thursdays! Please email us to join our weekly newsletter and stay on top of new developments with our farm, including options to buy locally during the winter months!

Late Summer/Fall Vegetable Subscription

We are now taking applications for our late summer and fall season of vegetables. We will offer 12 weeks of seasonal vegetables from our farm and occaisonally from neighboring naturally grown/organic farmers. Beginning in August, members will receive at least 5 varieties of seasonal fruits and vegetables each week. The cost is $22 per week for a total of $264. Deliveries and pick-ups are arranged at the Rockmart Farmers Market, Marietta Square Farmers' Market, Elrod's Garden Supply in Dallas, Kennesaw State University, Rome, Vinings and Buckhead area. New drop sites can be arranged. Please email us for application and information sheet at turtlebendfarm(at)gmail.com and we will reserve your spot.

Thanks,
Adam and Mecca

More summer pictures

Pink-eye purple hull peas!


Baby watermelon on the vine


Surprise tomato harvest! Mecca didn't have a basket with her while strolling through the tomatoes.


Beautiful Summer squash and golden zucchini harvest

We have our photographer in residence to thank for all of these wonderful pictures of the farm- Mrs. Judi Jackson of J. Jackson Photography!! (Mecca's mother).