Honey Don't Farm

08/28/2026

06/22/2026

Such beautiful neighbor.

A lavender update on the farm. 💜
We are in a triple digit stretch from now thru September.
So far our test fields are doing incredible.
We are hopeful that they will thrive thru our extreme summer heat! 🙏
If all goes as planned we will have the remaining fields planted starting the beginning of October of this year.
Needless to say to finally arrive to this point is nothing short of remarkable.
Meanwhile we continue to give God the glory for allowing us to steward this beautiful piece of desert.
Truly he is making a way!
In the meantime.
We Pray, and while we pray
We Work, and while we work
We Watch, and while we watch
We Seek Him.
1 Corinthians 3:7
🌿So then neither is he that planteth any thing, neither he that watereth; but God that giveth the increase.

06/22/2026

Happy Summer Solstice!

It's the longest day of the year and a pretty hot one here in Arizona. I have always loved this day and felt like it should be a holiday.
🌄
I looked up the definition of solstice and here's what I found.
🌞
The word comes from the Latin solstitium, a combination of sol ("Sun") and sistere ("to stand still"). Historically, around the time of the solstice, the Sun's path in the sky appears to pause and reverse direction before shifting its path for the next season. ☀️

Starting tomorrow the days will start to get shorter until the shortest day of the year, Winter Solstice on Dec 21. ❄️

06/14/2026

The farm stand is now closed for the season. The heat is too much for me and the plants. Watch for updates of a possible fall garden.

Thank you to everyone who stopped by for squash, melons and a chat! It's always sad when the season is over. And this year is especially difficult with all my health problems. Thanks again, Kim, Honey Don't Farm

06/10/2026

Picked fresh every morning!

Watermelons are here! Small $2-$4 each Charleston Grey and All Sweet organic, heirloom watermelons.

This morning’s harvest. Large Spaghetti squash $3 each, med $2, small $1 and mini summer squash zucchini and yellow 2/$1.

06/06/2026

Found this recipe on modernproper.com

Roasted Parmesan Zucchini

Serves: 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
2 medium zucchini, cut into ½-inch-thick rounds
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 teaspoon garlic powder
½ cup grated Parmesan cheese

Preheat the oven to 450°F with a rack in the center position.
In a large bowl, toss the zucchini with the olive oil, salt, pepper and garlic powder.
Arrange on a rimmed sheet pan in a single layer, top with the Parmesan cheese and bake for 5 minutes. Turn the oven broiler to High. Continue to bake until the cheese is golden brown and the zucchini is tender, about 2-3 minutes

06/06/2026

Everything is Organic!

First, the bad news, no tomatoes this year. :( just didn't get them in the ground in time. It's too hot and they have stopped growing.

Now, the good news, I've got squash! And the melons seem to be coming along. I'm thinking with the heat they'll be ready in a week. 🤞

I still have canned crushed tomatoes, grape preserves and 1 jar of watermelon jelly. $5-$8 each

06/04/2026

Tomatoes and melons will be ready within a week or two. Check here for updates.

06/04/2026

Well, it's been a long time coming.

I've got squash! Zucchini, yellow straight neck, zucchini eight ball and tatume.

$1-$3 each

Also have some canned tomatoes, watermelon jelly from fruit I grew last year and grape preserves from the vineyard at the Ak-Vhin organic farm at the end of Peter's and Nall Rd, that vine yard is now gone.

Large jars of crushed tomatoes $8

Small jars of jelly and preserves $5