Whiskey Fork Farm

04/18/2016

Just a few CSA shares left for the 2016 season. Let me grow your food :)

03/25/2016

Ladies are giving us some pretty eggs :)

02/13/2016

Official Farm Announcement:

Family, Friends, and Valued Customers…

Due to unforeseen circumstances and unfortunate timing, Whiskey Fork Farm will be moving locations. We had always wanted to buy the land we have been on for almost 5 years now, and had made good headway in that direction, but someone came in out of nowhere with cash, and a lot of it.

So there is still some shock around here at the thought of upending all of our lives, and trying to find somewhere to land with short notice, but we are moving forward with positive intentions. (or at the very least trying to…)

With that being said there are still details to be sorted out, and we will keep everyone posted as we do so.

This we know. Another location to grow the CSA has already been located, and we have already started transitioning the garden. More details to follow.

If you are anticipating the spring pig delivery, we are sorting that out, and will keep you up to date.

And there is probably going to be some sort of huge final party here, where we have had such great times and memories with all of you. Dates to come.

Jamie and I cannot begin to thank you for the amazing amounts love and support you have shown us.

You all mean more to us than we can express.

Your Farmers,

Trevor and Jamie (and Rowdy)

10/14/2015

Thanksgiving turkeys are available for reservation. Processed on the farm the weekend before Thanksgiving, so your turkey is never frozen. Pastured raised happy birds. Email us at [email protected] for more info.

09/30/2015

Whiskey Fork Farm pork is now available to reserve. We are raising 10 happy pigs this year that were born right here on the farm. Processing will take place around January/February. We will know at least a month in advance, so you have plenty of time to make room in your freezer.

If you would like more info, please email us at [email protected]

07/17/2015

Gerty showing her little ones how to truly enjoy the mud pit on a dry summer day :)

07/17/2015

We have rainbow chard coming out of our you know what! Blanching the leaves for 15 seconds and using them as a tortilla substitute! These guys are filled with lentils, tomatoes, carrots, pepper, onion and avocado!!! Dippin' in goddess dressing! Yuuuummmmmy!!

06/24/2015

Here's a very well written article that helps express the "day to day" life we are trying to cultivate... Thank you for your support!

As a young farmer in a modern world, it is common to interact with individuals that idealize your lifestyle. Farming may be the dream, but sometimes it can also be the nightmare. Balancing the good, the bad, and the ugly poses challenges and opportunities while still acknowledging the beautiful real…

06/15/2015

Harvesting for tomorrow's CSA drop off. First of the 2015 season. Trying very hard to not eat these myself!

06/01/2015

Don't pass up those insect-eaten greens. Here's some interesting info.

Fun fact: those insect-eaten holey kale leaves (or any other leafy green) are actually better for you then their unassaulted counterparts!!

Okay, so we all know that I'm a plant phytochemical nerd. I believe that one of the keys to health is consuming lots of them (which means eating lots of veggies, but also seeking out those veggies that have a higher density of phytochemicals, like wild plants and like local organic produce grown in high quality soil). So, when one of my local farmers mentioned this fun fact to me today, I just had to look it up!

And it's true! Plants are smarter than we think! They actually

Leaves normally release small quantities of a class of phytochemical called "plant volatiles". While the name sounds a little intimidating, plant volatiles are known to have very strong anti-cancer and antioxidant properties--meaning, it's improves health to eat them (this is one of the classes of compounds in plants credited with the ubiquitous health benefits of high-veggie diets).

When a leaf is damaged by herbivorous insects (yes, insects can be herbivores, carnivores or omnivores too!), many more plant volatiles are released. Exactly which plant volatiles are produced varies both by the plant species and by the species of that's eating it.

Why does the plant do this? These volatiles attract both parasitic and predatory insects that are natural enemies of the herbivore insects eating the plant--meaning, it's the plant's way of recruiting help defending itself. The plant attracts other insects that like to eat the insects that are eating it. Isn't that amazing?! These plant volatiles can even signal to neighboring plants to increase their defense responses too!

So, woohoo to plants for having such a sophisticated defense strategy. But, even better for us? This means that we're getting more antioxidant goodness when we eat those organically-grown leafy greens that have some insect holes in them--you know, the same ones no one else wants to buy so your farmer sells them to you on the cheap?!?! It also means we don't need to get quite so worked up about aphids eating up our vegetable gardens--they're doing us a favor! This is also why strategies like crushing garlic 10 minutes before you add it to whatever you're cooking increases the antioxidant properties.

And thanks to Fry Farm for sharing this fun fact with me!

05/18/2015

We are processing chickens today and still have some available. Along with the 3 other batches this spring/summer.