Whitehead Farms

06/07/2026

To me there isn’t anything better than getting my hands on an old cookbook. New cookbooks have recipes with ingredients list that has you spending $20 per meal on a can of this, a packet of that, or a bottle of only this brand. It drives me crazy finding a good looking recipe then realizing I need a town trip to buy half the packaged ingredients that I don’t normally use (bc I do my best not to do the bioengineered food item junk that is the majority of packaged products the grocery store offers).

Do you know what books don’t have recipes that call for cans, brand name bottles, or packages? Old ones. I’m talking pre-1940s when the convenience age hit with the start of the modern grocery store. Another thing you realize flipping through these books is NOTHING was wasted. It all not only got eaten but presented in a way that made it a delicacy.

The breakfast “cereals” aren’t sugar loaded glyphosate full genetically modified junk food. It lists in this book your options were oats, hominy, flour porridge, rice, cracked wheat, Indian meal mush, and Farina. Most of them start with “heat a pint of milk to boiling” or “soak overnight” instead of “just pour milk on top and eat”.

There aren’t any recipes that call for tofu or other vegetables engendered to be like meat. There is squirrel, rabbit, beef, chicken, seafood, etc. I can go to my garden and pull most all of these ingredients (sugar, rice, and other bulk supplies like flour we don’t produce ourselves) but I can put a heck of a dent in the meal with ingredients for practically free from a plant that I planted this spring instead of a can of something I had to waste gas to go buy then waste gas again to haul it to the dump when the trash can is full.

The way of life was so different. Canning is in this book. Cleaning is in this book. Home wine making with fruit or dandelion is in this book. The wine recipe doesn’t say “get a packet of this yeast” or “decant the carboy with an auto-siphon”. This book basically says ferment it in a jar with sugar and water for a month then rack it. I love stepping back in time to see a piece of what “normal” life used to look like ❤️ What is your favorite old cookbook?

06/05/2026

Good Friday morning y’all! The farm store is OPEN today, Friday June 5th from 1:00-5:00. I’ll be running a tad late today so we’ll have a new face in the farm store for a couple of hours. We’ll be open tomorrow from 10:00-3:00 and all the critters will be in their stalls ready to see y’all. I hope y’all have a great weekend!

06/04/2026

Just me and my sweetheart spending quality time together in the evenings pulling potatoes and garlic ❤️ Date night sure does look a lot different after being together 22 years 😅 Once the garlic is cured we’ll have it available at the farm store. Yay! We’ve got some green tomatoes and baby green beans showing their sweet little faces so it won’t be too long we’ll have tomatoes and fresh green beans to snap. Ohhh how I love summer!

06/03/2026

Guess what floral jelly is coming next? Anyone recognize it? Once it’s in full bloom I’ll remove the flowers, steep it like a tea, strain out the petals, then use that infused liquid in place of fruit in the jelly. We still have a little ways but we’re getting SO close!

06/02/2026

When our baby girl wants biscuits she gets biscuits! We never waste grease of any kind. Either bacon or sausage grease makes fantastic biscuits (or plain lard works well too). It’s a great base for gravy or even a good base to fry eggs in. (We have 5 kinds of bacon in the farm store, four kinds of sausage, and farm fresh eggs if anyone needs a farm fresh breakfast day). I happened to have sausage grease left over from cooking her sausage gravy so my biscuits were just self rising flour, a bit of leftover sausage grease, and the left over buttermilk from making butter the day before. Literally 2or the 3 ingredients in my biscuits come from what most people throw away. In a world where groceries have been crazy expensive for years or unavailable I’ve learned how to cut costs anywhere I can and not have to rely on the store to carry what I feed my family- NOTHING goes to waste here.

So to make biscuits from scratch- no exact measurements… sorry 🥴 Toss a cast iron skillet in the oven then set it to 425- heat the skillet up with the oven. Next grab a big bowl of self rising flour, then drizzle your grease onto it- too much grease and you’ll make pie crust pucks instead of fluffy biscuits- ask me how I know 😅. Then you mix that up good with your hands using your fingers to really work the grease into the flour and pour in some milk or buttermilk until it’s sticky and we’ll mixed. Plop out the sticky dough onto a floured tea towel, sprinkle more flour on top of the sticky dough, with your hands pat the dough flat (I make mine about an inch tall), and cut the biscuits out with a cutter or a cup or a tin can… we don’t judge- use what you’ve got 🤪 Ok! Now toss 1/2 stick of butter into your hot skillet in the oven and let that melt and brown a bit. Once it’s golden & bubbly remove the skillet and dip the biscuits in the butter then flip them over. Repeat until the skillet is full. Pop the skillet back in the oven until the biscuits are golden brown. Easy as that! I’ll show you tomorrow what I do with my leftover biscuit dough that doesn’t fit in the skillet 😉

06/01/2026

See y’all later on!

Looking for your favorite vendor? 🌙

We’ve got this week’s lineup ready.

Take a look, make your list, and save this post for Monday.

🌙 3575 Sango Rd, Clarksville, TN 37043
🌙 Monday, June 1st • 4:00 PM–8:00 PM

Who are you most excited to see this week?

A special thank you to our local sponsor, , for helping make another season of Sango Night Market possible.

05/31/2026

Y’all, I’m not going to lie my motivation to cook lately jumped off a cliff 😅 Town is so far away and half the time when we eat out or canned/boxed foods it takes a few days to regulate our digestive systems again. Homemade pizza is relatively quick and easy. In 5 minutes you can have dough put together and another 20 ish minutes you’re ready to eat. I keep homemade pizza sauce from the garden on hand so you just dump it out of a jar and you’re good to go.

If we have leftover bacon we do bacon bit jalapeño pizza (also good with leftover shredded chicken). The kids prefer pepperoni and olives. My favorite it mild Italian sausage from the farm store and banana peppers with olives. We’ve done Canadian bacon from the farm store and pineapple before. We even tried a taco pizza using leftover beef chorizo and that was actually delicious. What is y’all’s favorite homemade pizza?

05/30/2026

Good Saturday morning everyone! Miss Periwinkle would like to tell everyone the farm store is OPEN today, Saturday May 30th, from 10:00-3:00. We’ll have all the critters in their stalls ready to see you! Hope everyone has a great weekend!

05/29/2026

Good Friday morning! The farm store is OPEN today, Friday May 29th, from 1:00-5:00 and Saturday from 10:00-3:00. Hope everyone has a great weekend!

05/28/2026

Hey! Did you know the farm store be open tomorrow and Saturday? Tilly told me to tell y’all she would LOVE for some kiddos to come by and feed her all of the snacks 🤣🤣🤣