Harvick Farms

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Harvick Farms Learn. Inspire. Grow. | Small scale farmer inspiring others to grow food, plants, and community. www.harvickfarms.com
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10/17/2026

Every spring I make the same promise to these plants, and every fall the weather makes me keep it.

Frost is days away here in the Ozarks. That means tonight, every frost-tender herb on this farm comes in. Basil. Tulsi. Lemongrass. All of it.

Here's what most people don't realize: it only takes one hard frost. One night. You walk out the next morning and the basil you babied since April has turned black and limp, and there is no saving it. The flavor is gone. The smell is gone. A whole summer of work, gone in about eight hours.

So we don't wait to see if the forecast is wrong.

These started as tiny seedlings on a tray back in spring. They grew all summer right next to the zinnias, with butterflies working the whole high tunnel. And tonight I'm cutting every stem.

Then the real work starts. Everything gets washed, bundled with twine, and hung or laid out to dry. Two weeks later the leaves are dry and crisp, and honestly the whole place smells like summer. That's when we know it's ready.

Every one of those bundles turns into our herbal tea blends. Same plants, same dirt, same hands. No warehouse. When you open a jar of our tea this winter, you're opening this exact night.

If you grow herbs, here's the one thing I want you to take from this:

👉 Watch your 10-day forecast starting now.
👉 Harvest your tender herbs the day BEFORE a hard frost, not the morning after.
👉 Cut in the afternoon once the dew is gone, so they dry faster and don't mold.
👉 Dry them whole. Only crumble when you're ready to brew. Whole leaves keep their flavor much longer.

Frost-hardy herbs like sage, thyme, oregano and mint can usually handle a light frost. It's the tender ones, like basil, tulsi and lemongrass, you have to beat the weather on.

Save this so you remember before your first frost. And send it to the friend who always says "I'll harvest this weekend."

Want a pouch from this year's harvest? Comment START and I'll send you the link to shop our teas right in your DMs.

What's the one herb you'd be heartbroken to lose to frost? Tell me below 👇

10/17/2026

Baker’s Exchange at Harvick Farms
Starting at 9a-12p!

16062 State Highway 76
Cassville, MO 65625

Come get goodies and support local!

Seats for the Beginning Sourdough Class are still available. Taught by Sevenfold Bakery.

Bakers include
Bakeology
Raynie Day Fae
Sevenfold Bakery

10/17/2026

Bakers Exchange is THIS Saturday 🥐✨ 9a-12p Harvick Farms📍16062 State Hwy 76, Cassville MO Featuring: Raynie Day Fae Bakeology Sevenfold Bakery 🥖 Plus: Sourdough for Beginners with Rylee of bakery at 10am, indoors in our warm storefront! Sign up so she has everything ready: https://harvickfarms.com/pages/classes-and-events Come swap, shop, and support local bakers 💛

10/17/2026

🍞 Baker’s Exchange at Harvick Farms IS THIS SATURDAY! 🍞

Join us from 9am-12pm at Harvick Farms for our monthly Bakers Exchange. Swap treats, meet your local bakers, and stock up on fresh homemade goodies.

Our bakers this month:
🌸 Raynie Day Fae
🥐 Bakeology
🥖 Sevenfold Bakery (formerly Six Sourdough Sisters)

🥖 SOURDOUGH FOR BEGINNERS CLASS 🥖
Rylee of bakery is teaching a beginner sourdough class at 10am! It's held inside our storefront, so we'll all stay warm during this cold dip ❄️

👉 Please sign up so Rylee has everything ready for class: https://harvickfarms.com/pages/classes-and-events

📍 Harvick Farms, 16062 State Highway 76, Cassville, MO 65625
📅 Saturday, 9am-12pm

Bring your baked goods to trade, or come hungry and shop local. We are so excited to see you there! 💛

10/16/2026

Frost is coming tonight, so every pepper on this farm gets picked. Nothing goes to waste.

Here's exactly how I turn the last of the harvest into pepper powder that lasts all winter:

1. Pick everything. Ripe, half-ripe, the little ones. Frost turns pepper plants to mush overnight, so if it's on the plant, it comes inside.
2. Rinse and pat dry. Pull the stems.
3. Spread them in a single layer on the dehydrator trays. Cayenne and thin peppers can go in whole. Slice habaneros and thick peppers so they dry evenly.
4. Dry at 135°F. Ours took about 8 hours, but thicker peppers can take longer. They're done when they snap, not bend.
5. Let them cool, then blend into powder. Open the lid slowly and work near an open window. Pepper dust is no joke, and gloves are a good idea.
6. Store in an airtight jar or pouch away from light.

One harvest basket = powder for chili, eggs and rubs until next summer.

We grow these peppers in our high tunnels at Harvick Farms in Cassville, Missouri, and you'll find our habanero powder at the farm stop.

Save this for your frost night. Send it to the friend whose pepper plants are still loaded.

What pepper are you saving before the frost? Tell me in the comments.

preservingtheharvest homestead smallfarm ozarks missourifarm farmstop

10/15/2026

Airbnb will pay farms up to $10,000 💰 The new Farm to Stay program from Airbnb and American Farmland Trust plans to fund 25-30 working farms for overnight farm stays and farm experiences like farm-to-table dinners, classes and workshops. Reported requirements: 1+ year in business and $1,000+ profit. Applications open late November and are reviewed in the order received, so get your records ready now.

Comment START and I'll send you the link to work with me and get your farm grant-ready.

10/14/2026

What one summer of herbs becomes 🌿

People see the finished tea on our shelf and think that's the whole story. It's not even close.

It starts in the high tunnel in Cassville, Missouri, where our basil grows right alongside the zinnias, marigolds and peppers. The butterflies find it before we do, and by late summer the whole tunnel smells like basil every time the wind moves through it.

Then harvest hits. Our holy basil alone filled crate after crate. One crate weighed in at over 6 pounds on the scale, and there were plenty more behind it.

Here's the part nobody films: fresh herbs are mostly water. Every crate has to be spread thin across our big drying racks so air can move around every leaf. Pile it too thick and it won't dry evenly, so we lay it out by hand, shelf by shelf.

Every herb gets its own method. The lemongrass is tied in bundles and hung from the rack to dry slowly in the air. Smaller batches of leaves finish in the dehydrator, low and slow, until they crumble between your fingers. Raspberry leaves get harvested for tea, too.

Then comes my favorite part: blending. Once everything is fully dry, the herbs go into our tea blends, get packaged by hand and head to the farm stop.

So the next time you open a bag of loose-leaf tea, picture this: a tunnel full of butterflies, a stack of crates, a wall of drying racks, and a lot of hours that happened before that first cup.

Field to cup, start to finish, on one small family farm.

If you grow herbs and always wondered what happens after harvest, SAVE THIS so you have the steps when your own plants hit their peak.

And tell me in the comments: what herb would you want to see us turn into tea next? 👇

Follow along for more from our little Missouri farm. 🌱

loosleaftea hightunnel smallfarm missourifarm homegrown farmlife herbalteablends growyourown homesteading

10/11/2026

I haven't bought a single bag of mulch for my garlic rows. Not one.

Here in the Ozarks, fall means leaves everywhere. For years I watched them blow across the farm and thought, that's a lot of free material just sitting there.

So now I prep my garlic rows with two things I'd otherwise throw away: cardboard and leaves.

The cardboard goes down first and smothers the weeds and grass. The leaves go on top, and they hold moisture, keep the soil cooler and feed the bed as they break down over winter. By the time I'm ready to plant, the ground underneath is softer than when I started.

We grow on a small farm in Cassville, and when you're doing most of the work yourself, anything that saves a weekend of weeding is a big deal.

Here's exactly how I do it:

👉 Lay flat cardboard down the row and overlap the edges so weeds can't find a gap. Pull off any tape and staples first.

👉 Wet it down right away so it stays put on a windy day.

👉 Pile leaves on deep. Deeper than looks reasonable. They settle a lot.

👉 When it's time to plant, part the leaves and push the cloves down through the cardboard. No tilling needed.

It isn't fancy, and that's why I like it. It's cheap, it works for a market garden or a backyard bed, and it gets you ready ahead of planting day instead of scrambling.

Save this for garlic planting season, and send it to the friend who keeps asking what to do with all those leaves.

Comment START and I'll send you the link to work with me and shop everything at Harvick Farms in your DMs.

Do you plant garlic in the fall, or are you still waiting for spring?

Address

16062 State Highway 76
Cassville, MO
65625

Opening Hours

Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 1pm - 5pm

Telephone

+14172795535

Website

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