Deep Roots CPS Farm

08/14/2026

Sometimes progress is not discovering something new. Sometimes it is remembering what we already knew (Sankofa). - Cherie Jzar

This Week’s Lesson: Remembering Is Part of Growing.

The sweet potato plant feeds you twice. Most of us are only waiting on the second one. At the end of the season, we dig into the soil and pull out those beautiful sweet potatoes. All the while, the plant has been feeding us above the soil. The leaves and tender shoots are edible, and this week we are bringing another harvest of sweet potato greens to market. Yes. The leaves are edible. I only state that twice because many find it surprising.

One part of our mission at Deep Roots is to shorten the distance between people and their food. Not just the number of miles food travels, but the distance between what is growing and what we know about it. That work matters because sometimes the food is already there. We simply no longer recognize it as food. Sweet potato greens are a perfect example. We watch two things happen at our market table. Some people have never known the leaves were edible at all. Others know exactly what they are and are glad to finally find them fresh for sale.

The young leaves and tender shoots have long been eaten as greens in communities around the world, including across Africa. In Liberia, they are commonly known simply as potato greens and are cooked into traditional dishes with onions, seasonings and other ingredients. The leaves provide fiber, vitamins, minerals and antioxidants.

They are also easy to cook. Treat the tender leaves much like spinach. Sauté them with garlic and onions. Drop them into soups or stews. Cook them alongside beans, add them to a baked savory dish, or serve them over rice.

Wisdom often calls sweet potato greens our summer green. Most of the leafy greens people expect to see at our market table, like kale, spinach and lettuce, prefer the cooler weather of spring and fall. Sweet potatoes are different. They love the heat. So right in the middle of a Charlotte summer, when many familiar greens are struggling, these vines are growing across the field and giving us a nutritious leafy green to harvest. That matters on a farm like ours. We are always looking at what the land is already giving us, what grows well in our climate, what knowledge may have been lost or overlooked, and how we can help people use more of what we grow. The same field that will eventually give us sweet potatoes is feeding us right now. We just have to know what we are looking at.

And that is part of building a stronger local food system. It is not only about growing more food. It is making sure people know what can be eaten, how to prepare it, why it matters, and then passing that knowledge along. That is what being Deeply Rooted in Community looks like to us.

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~ This week's harvest ~
Our market table is full this week.

Fresh produce: Cantaloupe, watermelon, cucumbers, sweet potato greens, heirloom and cherry tomatoes, bell peppers, carrots, eggplant, yellow squash, zucchini, butternut squash, okra, garlic, black garlic, green onions, and a small harvest of Yukon, Pontiac, and fingerling potatoes. We are also bringing som of the last of this season's sweet peaches and our chicken eggs and duck eggs.
For those who like a little heat: Thai chilies, super chilies, Hungarian wax peppers, red cherry hot peppers, and jalapeños.
Fresh herbs: Basil, chives, shiso, rosemary, marjoram, tarragon, mint, and thyme.
Gourmet mushrooms: Oyster, Trumpet, Black Pearl, Lion’s Mane, and Shiitake.
Our Signature Drinks: Ginger Mint Lemonade and Lavender Lemonade cold and ready for market.

Can't make it to the market, order online for pickup: shop.deeprootscpsfarm.com.

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Watermelons have Arrived
If sweet potato greens are this week's lesson, watermelon is this week's abundance. We are bringing lots of watermelon to Uptown Farmers Market (https://www.uptownfarmersmarket.com) Saturday. This is one of those brief moments in the season when the field decides what the table should look like, and right now it is saying watermelon. Come early, grab one for the weekend, and take home some sweet potato greens while you are there.

Where: 300 South Davidson Street, Charlotte, NC 28202
Time: 8:00 a.m. until 12:30 p.m.

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$50 IN FREE PRODUCE FOR SENIORS. PLEASE HELP US SPREAD THE WORD.

Seniors in Mecklenburg County can get $50 in free produce this season. The next signup is this Saturday, August 15. This is a program offered by State of North Carolina to eligible seniors to spend on fresh, locally grown fruits, vegetables, fresh-cut herbs, and raw honey. The $50 comes as a booklet of ten vouchers worth $5 each, and they can be spent at participating farmers markets across Mecklenburg County.

Signup has to be done in person. Come to the Uptown Farmers Market on Saturday, August 15, any time between 8:00 a.m. and 12:30 p.m. The market is at 300 South Davidson Street. Additional dates are still being announced. The vouchers can be spent through September 30, so there is still a full season of eating ahead of anyone who signs up.

More information is here: charlottefoodpolicy.com/seniorvouchers (https://www.charlottefoodpolicy.com/seniorvouchers)

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Around Charlotte's Food System
A local food system is not one farm, one farmers market, or one organization. It is a network of people growing, teaching, cooking, organizing, sharing knowledge, creating access, and giving people opportunities to connect with food and the land. There are several ways to do that around Charlotte over the next week.

Experience ZEN: A Community Garden Showcase | Saturday, August 15
After you finish your farmers market shopping Saturday morning, there is another opportunity to connect with Charlotte’s growing community that evening.

ZEN’s Garden for the Community is hosting Experience ZEN: A Community Garden Showcase at 6:00 p.m. at 3811 Prosperity Church Road.

Their invitation says it well: Discover. Connect. Taste. Grow Together.

Community gardens are an important part of a local food system. They create places where people can grow food, learn from one another, reconnect with the land, and see food production happening right in the neighborhoods where we live.
Saturday, August 15 at 6:00 p.m.
ZEN’s Garden for the Community
3811 Prosperity Church Road, Charlotte, NC 28269. Visit bethezen.org (https://www.bethezen.org) for more info.

Pollinators in the Garden | Sunday, August 16
On Sunday, Mecklenburg County Extension and the Extension Master Gardeners are hosting a Pollinator in the Garden Tour from 2:00 to 3:00 p.m. at the Freedom Demonstration Garden in Freedom Park.
Participants can learn about the plants that support pollinators, why those pollinators matter, and how to participate in the upcoming Great Southeast Pollinator Census.

Great Southeast Pollinator Census | August 21 & 22 (https://mecklenburg.ces.ncsu.edu/news/the-great-southeast-pollinator-census-in-mecklenburg-county/)
Join in on the southeast pollinator Census count on Friday, August 21 or Saturday, August 22

There will also be organized counting opportunities around Charlotte, including a count at Freedom Park on Friday and a Pollinator Crawl at several Charlotte gardens on Saturday.

Pollinators may not be the first thing we think about when we hear the words “food system,” but they are part of the infrastructure that makes much of our food possible.
The food system is bigger than what we see on the plate.

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One Last Uptown Pop-Up
Tuesday, August 25 is our final pop-up farm stand of the season at One Independence Center (near the corner of Trade & Tryon). If you work or find yourself in Uptown Charlotte, come see us between 11:00 a.m. and 3:00 p.m. It has been a pleasure bringing the farm directly into the heart of Uptown this summer, and we would love to see you for our final day.

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Reserve your Share of the Harvest - 10 Spots Left in the Fall CSA
If this week's lesson is about closing the distance between people and their food, a CSA share is the shortest that distance gets. A CSA member does not wonder where the food came from. You know the farm. You know the season. You know that what arrives in your share is what the field decided to give that week, sweet potato greens and all.

Our Fall season runs September 26 through December 5. Shares come every other week and include vegetables, herbs and gourmet mushrooms, along with two bottles of our signature ginger mint or lavender lemonade. You can add eggs, extra mushrooms, or a half gallon of lemonade to any share. Pick up your share at the farm or from our stand at Uptown Farmers Market on Saturday.

Meet Us at the Market
We hope to see you on Saturday at the Uptown Farmers Market. We will be there with a bountiful harvest from 8:00 a.m. until 12:30 p.m. The market is located in Uptown Charlotte in the parking lot of First Baptist Church at 300 South Davidson Street (https://www.google.com/maps/place/Uptown+Farmers+Market+-+Deep+Roots+CPS+Farm/@35.221309,-80.8415068,998m/data=!3m2!1e3!4b1!4m6!3m5!1s0x8856a1835c62f875:0xe6897c2b5b2bbc06!8m2!3d35.221309!4d-80.8415068!16s%2Fg%2F11nhz6l87t?entry=ttu&g_ep=EgoyMDI2MDcyMi4wIKXMDSoASAFQAw%3D%3D) . Free parking is available.

I will be sharing our roasted okra preparation during the market, so bring someone who says they do not like okra. This may be the week we convert them.

~ Children at the Market ~
The market's Radish Roots Token and Taste Program is running all season at the children's tent. Children ages 4 through 12 who complete the day's craft activity receive $5 in Radish Roots tokens to spend directly with the farmers on fruits and vegetables. There are kid-friendly recipes, cooking demos, and prizes throughout the season.

The tokens are only good at the Uptown Farmers Market, and if a child does not spend them the same day, they carry over to another Saturday.

A child who learns what sweet potato greens are this summer will not have to rediscover them at forty. That is how knowledge stays alive. It gets handed to someone small enough to carry it a long way.

Come see us Saturday at the Uptown Farmers Market, open from 8:00 a.m. until 12:30 p.m. at 300 South Davidson Street in Charlotte. Free parking is available.

Peace & Progress,

Cherie, Wisdom and The Deep Roots CPS Farm Family

———

If this newsletter moved you, share it with someone who would love it.

To learn more about our farm and our programs go to our website here:
deeprootscpsfarm.com (http://www.deeprootscpsfarm.com)

Follow along on Instagram and Facebook:

Click here for an update from Deep Roots CPS Farm!

08/08/2026

"I had no idea that history was being made. I was just tired of giving up.” - Rosa Parks

This Week’s Lesson: We have always shaped what we grow.

Okra carries a remarkable history. A rich history that we often share with others, and was privileged to tell on our appearance on Top Chef (https://www.instagram.com/reels/DWrcYXRjkAf/) . It was cultivated and eaten in Africa long before it traveled across the Atlantic with African people and African food traditions. Over time, it settled so deeply into Southern cooking that it can be easy to forget where its story began. And if you are Gen X like me and know how to cook okra, chances are an elder taught you.

For a lot of us, okra is not just a vegetable. It is a memory. A grandmother standing over a cast iron skillet. Okra and tomatoes simmering on a Sunday afternoon. Fried okra eaten straight from the pan before it ever makes it to the table. A jar of pickled okra somebody put up last summer and saved for company. Those meals carry Africa in them. They carry the South. And they carry the people who kept the seed and the recipes, then passed down the knowledge of what to do with both.

But there is another part of the story that interests me as a farmer: the human role in shaping the natural world.

The okra we grow today is not simply a wild plant humans discovered and decided to eat. For generations, farmers watched their plants closely and made choices. This one produced more. That one stayed tender longer. This one handled the heat. Another had better flavor, fewer spines, resisted disease, or matured at a better time for the growing season.

Then someone saved the seed. Plants were selected. Plants were crossed. Characteristics were carried from one generation to the next. Over time, distinct varieties developed. That is agriculture too. A science.

We have a good example right here in the Carolinas. Clemson released Clemson Spineless in 1939, and it became one of the most widely grown okra varieties in American gardens and markets. In 1980 came Clemson Spineless 80, selected for characteristics farmers valued, including earlier production, greater yield, and a taller, more open plant that was easier to harvest.

Behind a variety like Clemson Spineless is a very human question: What problem are we trying to solve?
George Washington Carver understood that question more than a century ago. His college thesis was titled Plants as Modified by Man. Later, at Tuskegee, he worked to breed cotton for the realities farmers faced: longer fiber, larger bolls, resistance to wilt, heavy fruiting, the ability to grow in light sandy soil, and earlier maturity that could help the crop escape some of the worst damage from the boll weevil.

I understand that impulse differently now that I am a farmer.

The challenges are real. Heat, disease, pests, and drought are real. A plant that produces too late for your season is a real problem. A variety that cannot tolerate the conditions where you farm may simply fail.

I think about that when I hear people speak about humans and nature as though the two are completely separate. We are not outside of nature looking in. We are part of it. George Washington Carver put it plainly in that same thesis. He described man as nature’s agent, assisting her in her work, and believed that the more careful and scientific that work became, the more valuable it could be.

For thousands of years, farmers have participated in the biology around us. We have saved seeds, selected plants, bred animals, amended soils, moved water, encouraged certain species, and discouraged others.
That ability is not inherently good or bad. The responsibility lies in what we choose to do with it.

We can select a plant because it tastes better, survives drought, resists disease, feeds more people, or grows especially well in a particular place. We can also make choices that reduce diversity, exhaust soils, damage ecosystems, or prioritize qualities that have little to do with nourishment.

We are already participating in nature. The real question is whether we are paying attention to what our choices produce, what they preserve, and what they cost.
Maybe that is part of what I see when I look at a basket of okra now.

I see a crop that began in Africa and traveled with people. I see generations who kept its seed and the knowledge of how to prepare it. I see farmers adapting it to new places and researchers trying to solve the problems farmers faced. And I see us, still participating in that story.
That is part of why we grow okra and bring it to market. Yes, we are selling a vegetable, but we are also keeping a food, its history, and the knowledge surrounding it in circulation.

Someone saved the seed. Someone carried it to a new place. Someone figured out how to grow it there. Someone taught the next generation how to cook it. Another farmer noticed a plant that performed a little better and saved that seed. A scientist saw a problem and searched for a solution. Most of them probably were not thinking about making history. They were responding to the times and conditions of their reality.

So much of what eventually becomes history begins that way.

Farming has taught me that change is rarely one dramatic act. More often, it is a series of choices made season after season and generation after generation.
We inherit some of those choices. We make others ourselves. Eventually, someone else will inherit what we leave behind. That is both the responsibility and the possibility in our hands. And this Saturday, we are going to eat it.

If your experience with okra has mostly been fried or stewed, come find me at the Uptown Farmers Market and let me show you another way.

~ This week's harvest ~
Arugula, kale, chard, heirloom and cherry tomatoes, bell peppers, eggplant, cucumbers, yellow squash, zucchini, butternut squash, and okra. If you like heat, we have a good spread of spicy peppers including Thai chili, super chili, Hungarian wax, red cherry hot pepper, and jalapeno. For roots and alliums include beets, carrots, garlic, leeks, and green onions. We are also bringing Yukon, Pontiac, and fingerling potatoes. Cantaloupe is still with us, and we will have more peaches and a small harvest of red seeded sweet watermelon at market. Herbs: Basil, chives, shiso, rosemary, marjoram, tarragon, mint, and thyme.

Chicken eggs and duck eggs are available, along with our gourmet mushrooms. This week we have Oyster, Trumpet, Black Pearl, Lion's Mane, and Shiitake. Our black garlic is back in stock, and it is the one thing we ship anywhere in the country. And do not forget our signature drinks, Ginger Mint Lemonade and Lavender Lemonade.

Can't make it to the market, order online for pickup: shop.deeprootscpsfarm.com.

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$50 IN FREE PRODUCE FOR SENIORS. PLEASE HELP US SPREAD THE WORD.

Seniors in Mecklenburg County can get $50 in free produce this season. The next signup is Saturday, August 15. This is a program offered by State of North Carolina to eligible seniors to spend on fresh, locally grown fruits, vegetables, fresh-cut herbs, and raw honey. The $50 comes as a booklet of ten vouchers worth $5 each, and they can be spent at participating farmers markets across Mecklenburg County.

Here is who qualifies. You must be 60 years old or older, a resident of Mecklenburg County, and have a monthly income at or below $2,461 for a one-person household or $3,337 for a two-person household.

Signup has to be done in person. Come to the Uptown Farmers Market on Saturday, August 15, any time between 8:00 a.m. and 12:30 p.m. The market is at 300 South Davidson Street. Additional dates are still being announced. The vouchers can be spent through September 30, so there is still a full season of eating ahead of anyone who signs up.

We will be at the market that Saturday. If you sign up for your vouchers, come find our table and let us help you spend the first one.

Now here is what we are asking. Forward this email. Text it to your mother. Call your neighbor. Mention it at church on Sunday. The seniors who benefit most from this program are often the least likely to be sitting on an email list, and a program only works if the people it was built for actually hear about it. If you know one person who qualifies, you are the reason they will get $50 in fresh food this season.

More information is here: charlottefoodpolicy.com/seniorvouchers (https://www.charlottefoodpolicy.com/seniorvouchers)

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~ Okra is Better Fo You Than People Realize! ~
One cup of raw okra has about 33 calories and roughly 3 grams of fiber. It gives you about a quarter of your daily vitamin C and about a quarter of your daily vitamin K. It also brings folate, magnesium, potassium, calcium, and about a third of your daily manganese, along with beta carotene and other antioxidants. For a vegetable that costs almost nothing to grow in this heat, that is a lot of nutrition in a small pod.

Also, that texture some people complain about, the slick quality that shows up in the pot, is soluble fiber. Research suggests soluble fiber supports digestion, helps steady blood sugar, and helps the body manage cholesterol. The part people work so hard to cook out is one of the healthiest things about it.

Fried okra is delicious and it is not going anywhere in this family. But there are other ways to enjoy it that keep more of what is good in it. Roast whole pods at high heat until the edges char and the insides go creamy. Grill them on skewers with a little olive oil and salt. Stew them with tomatoes, onion, and garlic. Slice them thin and eat them raw in a salad, which is where you will taste the flavor of the pod itself.

~ Our Wish List ~
We believe most of what this farm needs is closer than it looks. Usually it is one conversation away, sitting somewhere in this community, waiting for the right person to hear about it. So we are going to start asking. Speaking of creativity. We are looking for a Sprinter van. It would help us move produce to market and out to our senior distribution points without so much improvising.

If you know of one, or know someone who might, send us a message at [email protected].

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We'd love to share the harvest with you! - Join our Fall CSA
The season runs September 27 through December 13.

How It Works
You join before the season starts, and your membership covers the cost of growing the food. In return you receive a share of the harvest every other week, chosen from whatever is at its best that week.

Every share includes:
Seasonal vegetables and an herb
4 oz. of gourmet mushrooms
Two bottles of our signature lemonade

At pickup, you may add eggs, extra mushrooms, or a half gallon of lemonade.

Everything is harvested at peak freshness, usually the day before it reaches you. The contents change with the season, so no two shares are exactly alike.

If you enjoy discovering what is fresh and especially good right now, this CSA is for you. Reserve yours today!

Meet Us at the Market

We hope to see you on Saturday at the Uptown Farmers Market. We will be there with a bountiful harvest from 8:00 a.m. until 12:30 p.m. The market is located in Uptown Charlotte in the parking lot of First Baptist Church at 300 South Davidson Street (https://www.google.com/maps/place/Uptown+Farmers+Market+-+Deep+Roots+CPS+Farm/@35.221309,-80.8415068,998m/data=!3m2!1e3!4b1!4m6!3m5!1s0x8856a1835c62f875:0xe6897c2b5b2bbc06!8m2!3d35.221309!4d-80.8415068!16s%2Fg%2F11nhz6l87t?entry=ttu&g_ep=EgoyMDI2MDcyMi4wIKXMDSoASAFQAw%3D%3D) . Free parking is available.

I will be sharing our roasted okra preparation during the market, so bring someone who says they do not like okra. This may be the week we convert them.

~ Bring the children to the Market ~
The market's Radish Roots Token and Taste Program is running all season at the children's tent. Children ages 4 through 12 who complete the day's craft activity receive $5 in Radish Roots tokens to spend directly with the farmers on fruits and vegetables. There are kid-friendly recipes, cooking demos, and prizes throughout the season.

The tokens are only good at the Uptown Farmers Market, and if a child does not spend them the same day, they carry over to another Saturday.

We love this program. There is something awesome to see a child handing you her own tokens and picking out her own vegetables. She is not being fed. She is choosing. Bring them by our table and let them pick. We will make it worth the trip.

With much gratitude and hope for a healthy community,

Cherie, Wisdom and The Deep Roots CPS Farm Family

———

If this newsletter moved you, share it with someone who would love it.

To learn more about our farm and our programs go to our website here:
deeprootscpsfarm.com (http://www.deeprootscpsfarm.com)

Follow along on Instagram and Facebook:

Click here for an update from Deep Roots CPS Farm!

08/05/2026

It was a great day at One Independence Center!

We loved seeing so many familiar faces and meeting new friends who stopped by our farm stand. There is nothing better than bringing fresh, locally grown produce directly to the people who live and work Uptown.

We’ll be back throughout August:
📍 One Independence Center
🗓️ Tuesday, August 11
🗓️ Tuesday, August 25
11am - 3pm

If you work Uptown, take a break and come visit us. Pick up fresh vegetables, herbs, mushrooms, eggs, and other seasonal products grown right here at Deep Roots CPS Farm. Supporting local farms keeps fresh food in our community and helps strengthen Charlotte’s local food system.

We can’t wait to see you again!

08/01/2026

This year we're adopting another tag line. Variety is our Specialty. We bet most small farms could also proudly announce that as well. That's because a farm growing primarily for volume might choose one kind of basil. We grow eight.

Cinnamon, Genovese, sweet, African blue, holy, tree, Thai, and lettuce leaf. Some are perfect for pesto and sauces. Some are used for tea. Holy basil and tree basil carry long histories of traditional medicinal use. African blue basil flowers feed our bees and flavor our chicken dishes.

We do not have the acreage to compete on volume, so we grow for something else: flavor, cultural significance, traditional uses, and the health of the ecosystem we are farming within.

We are not a big farm. That is not a shortcoming. It is the reason you can find multiple varieties of most produce growing in one place on a farm in

Our limitations made us creative. Your support makes that creativity sustainable, and you get to taste the result.

Find us Saturday at Uptown Farmers Market from 8:00 a.m. to 12:30 p.m. Visit our farm stand and join us for farm tours Sunday at Primm Road from 12:00 to 3:00 p.m.

Deeply Rooted in Community.

08/01/2026

"But out of limitations comes creativity." - Debbie Allen

This Week’s Lesson: Out of limitations come creativity.

Small farms do not always have the most land, labor, equipment, or financial resources. What we do have is the freedom to be thoughtful and creative about what we grow.

This week that lesson is speaking through our basil harvest. We grow eight kinds. Cinnamon, Genovese, sweet, African blue, Holy, tree, Thai, and lettuce leaf. A farm growing for volume would plant one variety and be done. We do not have the acreage to win on volume, so we grow for something else.

Each one has a different job here. Some are for pesto, sauces, teas, and other dishes. Holy basil and tree basil have long histories of traditional medicinal use. African blue basil, one of my personal favorites produces abundant flowers that feed bees and other pollinators, while providing that extra special seasoning for my chicken dishes.

Large-scale agriculture rewards uniformity because uniformity is what scale requires. This translates in to grocery stores filled with 1 or 2 varieties. We are not built for that and that is a good thing. Our limits push us toward flavor, cultural significance, traditional uses, and the health of the ecosystem we are farming inside of.

For us, regenerative farming is not simply about how we care for the soil. It is also about creating a farm that becomes healthier, more diverse, and more resilient with time. We want future generations to benefit from our work today. We also understand the benefits. Growing different varieties supports pollinators, preserves culturally meaningful plants, strengthens the farm ecosystem, and gives our community access to foods and herbs they may not find on a conventional grocery store shelf.

We are not a big farm. That is not a shortcoming. It is why you can find eight kinds of basil growing in one place and why our farm reflects the beautiful diversity of the community gathered around it. Some people come seeking familiar culinary flavors. Others value herbs connected to cultural traditions and medicinal uses. Families, individuals, and chefs arrive for different reasons, but food brings them together. Over time, customers become friends, and the farm becomes a gathering place. It is a beautiful representation of the connection, goodness, and belonging we need more of in this world.

Every purchase helps us continue growing this variety and advancing our mission. Our limitations made us creative, but our community makes that creativity sustainable.

Come see us soon, taste something different, and help us keep diversity growing on our farm, at the market, and throughout our local food system.

~ This week's harvest ~
The tables are full this week. Heirloom and cherry tomatoes are coming in strong alongside bell peppers, eggplant, cucumbers, yellow squash, zucchini, and okra. If you like heat, we have a good spread of spicy peppers including Thai chili, super chili, Hungarian wax, red cherry hot pepper, and jalapeno.

For greens, look for arugula, kale, and chard. Roots and alliums include beets, carrots, garlic, leeks, and green onions. We are also bringing Yukon, Pontiac, and fingerling potatoes. Cantaloupe is still with us, and we will have more peaches at market.

The herb table is where this week's lesson lives. Basil and African blue basil are at their peak, joined by chives, sage, shiso, rosemary, marjoram, tarragon, mint, and thyme.

Chicken eggs and duck eggs are available, along with our gourmet mushrooms. This week we have Oyster, Trumpet, Black Pearl, Lion's Mane, and Shiitake. Our black garlic is back in stock, and it is the one thing we ship anywhere in the country. And do not forget our signature drinks, Ginger Mint Lemonade and Lavender Lemonade.

Can't make it to the market, order online for pickup: shop.deeprootscpsfarm.com.

---

~ Our Wish List ~

We believe most of what this farm needs is closer than it looks. Usually it is one conversation away, sitting somewhere in this community, waiting for the right person to hear about it. So we are going to start asking. Speaking of creativity. We are looking for a Sprinter van. It would help us move produce to market and out to our senior distribution points without so much improvising.

If you know of one, or know someone who might, send us a message at [email protected].

---

We'd love to share the harvest with you! - Join our Fall CSA
The season runs September 27 through December 13.

How It Works
You join before the season starts, and your membership covers the cost of growing the food. In return you receive a share of the harvest every other week, chosen from whatever is at its best that week.

Every share includes:
Seasonal vegetables and an herb
4 oz. of gourmet mushrooms
Two bottles of our signature lemonade

At pickup, you may add eggs, extra mushrooms, or a half gallon of lemonade.

Everything is harvested at peak freshness, usually the day before it reaches you. The contents change with the season, so no two shares are exactly alike.

If you enjoy discovering what is fresh and especially good right now, this CSA is for you. Reserve yours today!

Meet Us at the Market

We hope to see you on Saturday at the Uptown Farmers Market. We will be there with a bountiful harvest from 8:00 a.m. until 12:30 p.m. The market is located in Uptown Charlotte in the parking lot of First Baptist Church at 300 South Davidson Street (https://www.google.com/maps/place/Uptown+Farmers+Market+-+Deep+Roots+CPS+Farm/@35.221309,-80.8415068,998m/data=!3m2!1e3!4b1!4m6!3m5!1s0x8856a1835c62f875:0xe6897c2b5b2bbc06!8m2!3d35.221309!4d-80.8415068!16s%2Fg%2F11nhz6l87t?entry=ttu&g_ep=EgoyMDI2MDcyMi4wIKXMDSoASAFQAw%3D%3D) . Free parking is available.

Can't make the Saturday Market? Come to the farm.
DEEP ROOTS CPS FARM STAND
Sunday, August 2, 12:00 p.m. to 3:00 p.m.
2401 Primm Road, Charlotte

When you buy from a small farm, you keep variety on the table. Every purchase lets us grow for flavor, cultural significance, traditional uses, and ecological value instead of uniformity and shelf life.

If you like showing up at market and finding eight kinds of basil, heirloom tomatoes, and peppers you cannot get anywhere else, support the farms that make room to grow them. Variety survives when communities choose it.

Come see us this weekend. Taste something different.

With much gratitude and hope for a healthy, diverse community,
Cherie, Wisdom and The Deep Roots CPS Farm Family

———

If this newsletter moved you, share it with someone who would love it.

To learn more about our farm and our programs go to our website here:
deeprootscpsfarm.com (http://www.deeprootscpsfarm.com)

Click here for an update from Deep Roots CPS Farm!