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).

Summer Pictures on the Farm

Rattlesnake Pole Beans climbing high.


Drip irrigation at work on Rattlesnake pole beans, summer arugula and okra.

Checking on the beans and squash.

Update From the Field: New intern and field activities

We would like to welcome Mr. Kevin Hebert to our farm this season as Turtle Bend's first Intern! Kevin is from New Hampshire and came all the way down to Rockmart, Georgia to learn about sustainable agriculture and see a new part of the country. Sofar, Kevin has enjoyed being outdoors and working hard on our farm, as well as the new sights, sounds and most importantly, tastes of the beautiful Southeast! Kevin is interested in pursuing a masters degree in Sustainable Agriculture and also joining the Peace Corps. We look forward to working with Kevin this season and hope that most of you will get a chance to meet him at some point. Here is a picture of Kevin and also a video of him helping lay drip lines on our farm with narration by Adam... enjoy!

Fried Green Tomatoes

While waiting for the tomatoes to ripen, it's hard not to pull a few off the vine and fry them up. Of course, green tomatoes are good in other ways (throw them in a stir-fry, make green tomato pie), but we couldn't resist frying them. Here's my recipe.

Fried Green Tomatoes with Basil Lemon Mayonnaise

3-4 Green tomatoes
1 cup all purpose flour
2 eggs
Salt & Pepper
1/2 cup oil (vegetable oil)
8 inch iron skillet, (another type will do, but a larger skillet will require more oil)
2-3 sprigs fresh basil
1/2 lemon
2/3 cup mayonnaise (may cut mayo with some yogurt if desired)

Slice Green Tomatoes 1/4 inch thick. Break and beat eggs in a small bowl. Place flour in a bowl. Salt and pepper green tomatoes on both sides. Heat oil in skillet over medium high heat until a pinch of flour thrown in the skillet sizzles upon contact with hot oil. Dredge green tomatoes in egg mixture and then in flour and place in hot oil. Fill up the pan with one layer of tomatoes. Tomatoes will fry quickly. Flip over, giving each side 2-3 minutes or until golden brown. Place on a plate with a paper towel on it.

For the mayonnaise- Chop basil as small as you can and mix with mayonnaise. Squeeze about half of the lemon juice in and taste, adding more if needed. Squeeze remaining lemon juice on fried tomatoes.

Serve Warm!

Below is a green tomato sandwich I made for the boys (Adam & Kevin) for lunch. It was delicious!! Basil Mayo on bread, some crunchy lettuce and the tomatoes- yum!