Lovin' Mama Farm

Lovin' Mama Farm We are a small family farm cultivating about two acres of mixed fruits, vegetables, and flowers.

We grow with methods using the utmost care for the earth and emphasize polyculture in our fields.

08/31/2026

Just got off another podcast interview with Andrew Medford Growing For Market Magazine where we talk all things microgreens, then remember I have microgreens to check on and walk in to find this slightly overgrown tray of radishes. Eek! But they are perfectly fine thanks to the cool cloudy day. Radishes are incredibly resilient and easy to grow - a must grow for any microgreen operation.

My book “Microgreens and Shoots - How to Select, Grow, Harvest, and Package Nutrient-Dense Greens for Profit” launch this September 29. It shares my microgreen growing journey and all the how tos with tons of gorgeous photos by the talented Ashley Tromboukis.

Pre buy link - in profile

https://www.penguinrandomhouse.com/books/827848/microgreens-and-shoots-by-corinne-hansch/

Summer bounty at Troy market this weekend! Holy cow- you all LOVE heirloom tomatoes and teddy bear sunflowers. We also...
08/15/2026

Summer bounty at Troy market this weekend! Holy cow- you all LOVE heirloom tomatoes and teddy bear sunflowers. We also moved an incredible amount of shish*to peppers, fairy tale eggplant, baby lettuce, and flower bouquets. It was the perfect day- 78 degrees with mild humidity.

Eating seasonally and organic from local farms is the best way to be a happy, responsible, grounded, and connected human who is in awe of this magical world we live in (Earth!!!💙💚).

Enjoy the summer bounty while it’s here.

We are filling our commercial dehydrator to the brim! The dehydrated sungolds are the sweetest little nuggets imaginabl...
08/12/2026

We are filling our commercial dehydrator to the brim! The dehydrated sungolds are the sweetest little nuggets imaginable. Also super excited about the scape salt (scapes puréed and mixed with coarse salt, then dehydrated).

It’s a dream to be able to fit all the leftover chiles from last Fridays harvest in here. This week it’s lots of anchos, shish*tos, and jalapeños. I plan to make green chile powder and green chile salt rubs out of them.

08/12/2026

This section of the farm is my current favorite. A veritable forest of sunflowers, marigolds, tomatillos, and sweet Annie (artemisia).

We pick most of these fresh and sell un cured with the green tops - but managed to stash away a few of these gorgeous sp...
08/05/2026

We pick most of these fresh and sell un cured with the green tops - but managed to stash away a few of these gorgeous specialty onions to cure in our overflow greenhouse.

Curing is just drying. We spread them out on greenhouse tables and they will be ready in about a week.

We will have them fresh at market this weekend. The Tropea is perfect in pico de gallo, on the grill, or in any salad. The Ailsa Craig’s are perfect on burgers and and just asking to be carmeluzed or Sauternes with zucchini or eggplant.

The humble onion is the foundation of all your flavor. Stock up this weekend!

Another turn around the sun- my kids spoiled me with this gorgeous cake for my Bday last Sunday. Lemon strawberry basil...
08/04/2026

Another turn around the sun- my kids spoiled me with this gorgeous cake for my Bday last Sunday. Lemon strawberry basil cake with cream cheese icing and more strawberries layered throughout.

It was a long, tiring day. Up at 5:30 am to do last minute harvesting of heirloom tomatoes for our Sunday markets, splitting the leftover produce from our Saturday markets, packing up Matthew to go to Spa City, then packing up our truck for Schenectady (thank you Joe for all your strength and support!). Halfway in, we realize we forgot two coolers full of onions. Turn around to retrieve, setting us back about a 1/2 hour. Get to Schenectady with only an hour to set up a three canopy stand with over 60 different products- don’t get set up in time- Joe starts making sales while I scurry around the stand getting the remaining veg and value added displayed, the signs put up, and helping with sales when the line got too long.

We’ve been having record turnouts since the Cyclospora outbreak- which is awesome, but also slightly frustrating.

We saw this during 2020 - when the grocery store shelves are bare or the media tells you grocery store lettuce (or eggs, or bacon) isn’t safe - eaters come out of the woodworks to get safe, local produce. It’s amazing to see the demand, I just wish it would stick around, that eaters didn’t need the fear monger if from media to prioritize fresh, local, seasonal food. Cause we- eaters- really do need to eat this way all the time, not just during pandemics or epidemics. We can actually prevent major health issues by eating from our local farms!

My latest mission/ passion project as a Real Organic Project farmer is to keep inspiring eaters to prioritize and seek out Real Organic produce for their homes. And to make sure that EVERYONE has access to Real Organic food.

When we prioritize Real Organic food for ALL as a society, we solve major societal issues in one fell swoop. Real Organic farms are major environmental land stewards- building soil health, habitat for pollinators and beneficials, creating clean watersheds and living wage jobs all while providing clean, toxin free, nutrient dense food for our community.

08/01/2026

The girl hiding behind these flowers is probably the most amazing 14 year old ever to exist (I’m not partial). My daughter is so strong, brilliant, hard working, generous, and thoughtful. She helps me so much with flower design on the farm - whipping out bouquets and straight bunches like a pro. She also delivers “cookie of the week” to the crew every Friday afternoon when we are drowning in work. This week (see final photo) was blueberry soft serve with white chocolate matcha cookie crumble. All made from scratch. Seriously. And yes, she did pick and freeze the blueberries hours before making.

She’s (and all three of the kids) have been rock climbing obsessively for the past few months, and the strength this girl has is unreal. You may catch a glimpse of her helping us set up our massive display at the Troy Market every Saturday morning where she effortlessly throws around 40+ pound cases of veg, heavy flower buckets, and then artfully arranges the produce for our display.

She’s also a skilled ceramicist- she’s been taking lessons with Bianca at The Broken Mold for over 6 years (highly recommended!) and has a line of bud vases sometimes for sale at market - filled with Lovin’ Mana flowers of course.

Shes my right hand on the farm and in the kitchen, yet she still has lots of time to read books, do art, go for walks, play with the dogs, and snuggle her kitties. I just love homeschooling my girl. So grateful to have her by my side every day.

07/22/2026

Garlic is in!

This may be our biggest haul yet.

The German Red looks incredible (even though we were a week late getting it picked).

So much backbreaking labor to pull each beautiful stinking rose out of the clay soil. They’ve been in the ground 9 months and their roots have grown deeply.

We hang it on welded wire fencing (that’s just what we had laying around) hung by 2x4s mounted on the barn ceiling, and then set up fans all around the wall to help them dry.

Whatever didn’t fit on the garlic wall got laid out in our “overflow” greenhouse, where they will dry very quickly. These ones will come to market first.

Once the garlic has cured and the hardneck stalks are completely dry, we will go through and choose the biggest and most perfect heads for seed garlic, which we will plant in October.

Then we cut everything down and grade each head by size. It’s so much easier for customers when we sell each head for a set price, like $4 a head, rather than a price per pound.

When everything is clipped and sorted we bring them into cold storage (40 degrees) where they store until April!

07/18/2026

Summertime! It’s a mad rush to harvest all this bounty, plus keep up with weeding, succession planting, trellising, irrigating, etc.

We WILL be at markets this weekend- I know the air quality is terrible- but consider sending a healthy /non vulnerable household member to pick up the farmers market haul. Nothing like fresh, local, organic veggies to support your body through the air pollution…not to mention, food borne pathogen free produce.

And a bouquet to lift your spirits and feed your soul.

07/11/2026

Nasturtiums have hit their stride and are featured in our baby lettuce mix this weekend. Have you eaten nasturtiums? They are sweet, floral, and peppery all at once- perfect with a honey mustard vinaigrette.

Also on our tables this weekend:

Baby lettuce (large bags)
Basil (green, purple, lemon)
Beets (red, gold, chiogga)
Cabbage
Carrots
Celery
Cherry Tomatoes
Cilantro
Cucumbers
Dill
Edible Flowers
Fennel
Flower Bouquets
Frisee
Garlic, fresh
Green Crisp Lettuce (heads)
Herb Bowls
Kale
Marjoram
Merch (T shirts, tote bags)
Mini Romaine
Potted Herbs
Radish
Rainbow Chard
Red Onions w tops
Scallions
Snapdragons
Sunflowers
Thyme
Value Added (dried herbs, salsa, pickled hot peppers, tomato jam, dried chiles)
Zucchini

I know it’s a slightly dizzying list - we have an incredible array of fresh produce and flowers currently. We’re working dawn to dusk to bring in the harvest, keep up with our rigorous planting schedule, and keep everything weeded, trellised, and watered. It’s a mad rush, and I’m kind of dreaming of winter, but also super grounded in the present abundance.

Big huge resounding thanks to my amazing team of hard working farmers who show up ready to crawl around in the dirt and lift a ridiculous amount of weight out of the fields every day. I love you guys. Thank you thank you thank you.

(It takes 10 full time farmers to make this tiny farm go.)

Address

240A Cranes Hollow Road
Amsterdam, NY
12010

Telephone

+15189286880

Website

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