Must be fig season❤️❤️❤️
Good Roots Farm is a working homestead in Natchitoches, Louisiana. We cultivate mushrooms from logs, We believe everyone should have access to farm fresh food.
The food always tastes better if you're willing to get dirty. Good Roots Farm will be partnering with Legacy Cafe and Corner Store to offer premium fresh veggies to the community. Keep an eye out and we'll post when we make deliveries there! Keep an eye as we expand our homestead to include bees, meat chickens and (fingers crossed) pigs!
Must be fig season❤️❤️❤️
Harvested 1200 garlic before the rain. It is absolutely one of my favorite crops on the farm, and yes there are other crops that are my least favorite. We planted garlic in December and they will finish curing in June.
Garlic is a 7 month journey. It's important to remember that for a smaller hobby farm like ours that's not an agribusiness with subsidies from the government, how much labor and cost it takes to bring one head of garlic to share.
Every crop at our farm requires seasonal rotational planning, proper bed preparation, seeding, planting, constant w**ding, pest control, fertilization, waiting with fingers crossed, harvesting and storage.
Next up peanuts to put nitrogen back into the soil. After harvesting those in October back around with more garlic.
Thanks for supporting your local farmers❤️
These are not your supermarket zucchini and summer squash. Tender and not bitter at all, even though they are enormous. $2 each. Please support your local farmer and the Legacy Cafe. Veg for sale Tuesday through Sunday inside the Cafe from 7-3pm and outside at the stand Tuesday and Friday from 11-1:30.
Thanks for your support!
First batch of green beans and the first few cucumbers heading to the Market today. They'll be outside from 11-1:30!
Tuesday and Friday the outdoor market will be open at Legacy Cafe from 11-1:30 and we have squash, zucchini, radish, lettuce and eggs!
Stop by during your lunch hour to pick up local farm fresh food. And if you can't come then, you can pick up food inside the Cafe in the cooler and on the shelves.
Farm photo dump!
I've tagged each photo with a description. If you have any family secrets or tricks about planting or growing your favorite fruits and veggies, we'd ❤️ you to leave a comment and tell us about it.
Happy Earth Day! ❤️❤️❤️
Fresh lettuce, collards, mustard and Swiss chard is in the shop. Get it today while it's fresh!
Where can you buy our food?
Our food is available in the cooler at the Legacy Cafe and Market at the Ben Johnson Center on MLK.
When is the Cafe open?
Tuesday through Sunday 8am-3pm. We're currently delivering food first thing on Tuesday and Friday mornings.
Will more items and times be available?
Yes!... and this is VERY IMPORTANT... if you follow/like our page, tap the the dots in the upper right corner and select the star to be sure our notifications always come up in your news feed. I'll be posting what we're bringing to the store and when. You'll always be in the know.
We have lots of veggies, flowers, mushrooms and prepared items coming and Legacy is working on having a table outside the Cafe so you can pull right up and grab farm fresh veggies. That schedule is coming so be sure hit that 🌟 so you'll never miss a delivery.
Thank you so much for your support and hanging with us while we get up and running!
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Tuesday morning we'll be delivering new heads of lettuce as big as your head to the Legacy Cafe at the Ben Johnson Center on MLK. $4 each, they are in the cooler.
We'll also have limited bunches of collards, mustards and Swiss chard for $2 each.
Radishes, broccoli and green beans will be coming soon. Come check it out.
Lettuce at Legacy Thursday 4/14 at the Ben Johnson Center starting at 11.
Fresh red and green butter head, red and green leaf and romaine. Better than anything from the market. Great for salads, burgers and wraps!
Restocked lettuce, better get you some!
Pea shoots and restocked lettuce today!
Just getting started!
Felt great getting up this morning and picking lettuce and pea greens. If you've never had pea greens, they are delicious. You can cook them like spinach, but we prefer to chop them up and add to a salad for some pea flavor. They also do double duty as a cover crop in our broccoli bed. Limited quantities in the Market Cafe today.
Our soft launch partnership with the Legacy Corner Store has begun. Bear with us as we work out a regular delivery schedule and increase production through the season. Thanks for the support!
We're going to be selling our veg at the Legacy Cafe. Stay tuned!
In order to provide year round produce into the community Good Roots will be partnering with Legacy Cafe and Corner Store. Harvesting lettuce next week!
Good Roots updated their information in their About section.
Me: I need a 60ft run for pole beans.
This amazing structure at the back of the tomato bed appeared. He cut, carried and stripped the posts. We used netting and wove leftover electric fencing wire to stabilize the top
What do you get your girl for Valentine's?
110 pounds of potatoes in the ground. Reds, Yukon Gold and just a few pounds of Kennebec because she's from Maine and loves a baked 🥔 with sour cream. Thanks !
This is a new bed this spring. Tilled out the grass over several weeks, added lime, cut the taters Friday, hoed the trench yesterday and got them in the ground this morning.
Planting and football day!
Time to direct seed before the rain comes.
We got cover crops of kale, mustard, turnips and daikon radish on our future nightshade (peppers, eggplant and tomatoes) and melon beds.
These are English and sugar snap peas along the chicken pen where the cucumbers will go.
And tomorrow, if I've got the energy, I'll get down carrots, beets and spinach in the greens bed.
This is how we make the beds. First, a light til. Next we move the girls. They work the dirt, eat the bugs and grass seed, and add natural fertilizer. Finally we'll add chips for w**d suppression and compost for soil nutrition. This is going to be a summer/ winter squash bed. In a few seasons it should be w**d free with great soil.
If nothing else, farming teaches me patience and troubleshooting. Thanks for your kind words about the baby plants, we set up a greenhouse in the back of the pickup with a heater until the new one comes next week.
Deep breath. Focus. Clean out the yard bird pen and morning glory vine, cut the barbed wire and remove old fencing for the new pole bean run and fix the broken mushroom log stand.
We can only go forward.
Cold weather is moving in to Natchitoches and we lost our first greenhouse is the wind last week.
I'm hoping to keep these new seedlings safe but get them the sun they need. Over 400 lettuce, cabbage, cauliflower, broccoli, and chard babies. Fingers crossed 🤞
Seeds are at the♥️ of my love of farming.
Everything fits into a tiny amazing package. Every vegetable, fruit or flower you love begins with a simple seed.
And every spring, I relish the act of sowing, watering and raising all of my "babies".
These are 256 potential eggplant and pepper plants. 8 varieties of eggplants, 5 bell pepper and 10 hot peppers for all that salsa and hot sauce I can already taste.
This is my happy place.
Not us planting 1200 garlic bulbs this fall.
There's never enough garlic. ♥️
Winter greens bed. ✔
Carrots. Beets. Collards. Celery. Mustard.
Swiss chard. Lettuce. Mixed greens. Spinach. And arugula.
Being from Maine, I didn't know what a muscadine was until my fiance made me muscadine jelly. Yum❤
These are old and new vines that we cut back last year. Now we're using our flock to clean them out. This winter we'll prep the beds. Next spring we're planting pumpkins in between the vines.
This is our mushroom grove.
All this rain and all this cool, have given us our first flush of sh*ttakes.
Each of these logs is drilled and inoculated with fungi spore. When conditions are right, they start popping up. 🍄
Find and follow us on Instagram
That's where I'll post all the beautiful homestead pictures that I have on my phone.
Harvesting morning glory, sunflower, zinnia and French marigold seeds for next season.
No farm is complete unless you have flowers.
Peanuts look about ready. This is about 6 plants worth.
We'll boil these and then harvest the remaining 5 rows to roast and make peanut butter. That's the good stuff!
The girls are working the compost and wood chips between the peanuts.
Today we're harvesting Super 100 cherry tomatoes, purple hull peas, and okra.
The burgundy and green bush beans will be dried. And used for planting next season.
Planted in October.
Garden garlic and onions are worth the wait.
I 💜 Louisiana.
Everything for the boil is from the garden, except the lemons.
We're so close!
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