What are the opening hours?

Monday 12pm - 11:59pm Tuesday 12pm - 11:59pm Wednesday 12pm - 11:59pm Thursday 12pm - 11:59pm Friday 12pm - 5pm

Baker Farms

#1 produce provider in Georgia 🥬 Fresh produce straight from our family farm! Find our greens in a store near you 🚜

Terry Baker, founder and CEO of Baker Farms, learned early the value of hard work. Baker Farms began as a one-man operation, with Terry occasionally hiring his younger sisters and friends to assist in the planting and harvesting of his few acres of crops. aboutpage

Despite the struggles inherent in starting a farm, Terry had the overwhelming drive to succeed. Terry slowly began experimenting with

different crops, new planting methods, and began to hire more employees. As Terry’s children grew, they also began helping on the farm. In 1989, Terry’s son Joe officially entered into a partnership with his father. Today, Baker Farms is still exclusively family owned, employing several family members, numerous long-time employees and over 150 seasonal workers. Baker Farms is driven to be a leader in the produce industry and is a proud member of the Leafy Greens Council, Georgia Fruit and Vegetable Growers Association, and Georgia Grown. At Baker Farms we uphold the highest standards of food safety, as evidenced by our “Superior” audit rating by PrimusGFS, a leading private auditor of fresh produce companies utilizing a Global Food Safety Initiative (GFSI) recognized audit scheme. Baker Farms continues to grow and expand its operations while remaining steadfast to the values upon which it began.

06/09/2026

Our pivot irrigations work overtime in the summer! 💦

🖥️ Visit bakerfarms.com/food-safety to learn about our protocol for growing!

Baker Farms | Fresh To Your Table

06/04/2026

Tuck your greens in this flavorful wonton recipe! 🥬

INGREDIENTS

- 1 package wonton wrappers, found in the produce section
- 1 cup cooked drained collard greens, measured after drained
- 8-ounce package of cream cheese, room temperature
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 8-ounce jar of favorite pepper jelly

1. Pulse collard greens in a food processor until fine. Add cream cheese, hot sauce, and Worcestershire sauce. Mix until well combined.

2. Place several wonton wrappers on a dry cutting board with the corner facing you. Place about 1 teaspoon of mixture on the bottom third of the wrapper. Brush the top 2 edges with water. Fold the bottom corner over to meet the top corner and press down to seal. Brush a small amount of water on the center then fold the right side and press to seal then repeat with the left side. Set aside. Repeat until all wrappers are used.

3. Meanwhile, heat enough oil in the pan to cover the wontons to 350 degrees. Fry wontons in batches. Heat pepper jelly in the microwave until liquid.

4. In a large bowl, toss hot wontons in batches with the melted pepper jelly. Serve immediately.

🔗 georgiagrown.com/recipes/spicy-collard-green-wontons/

Baker Farms | Fresh To Your Table

06/01/2026

Napa Cabbage is a popular variety that has been in our growing program for several years 🙌🏼

We grow Napa April - July & October - December.

👉🏼 Did you know that Napa is one of three varieties of cabbage we grow? Head over to bakerfarms.com/items for our full produce list!

Baker Farms | Fresh To Your Table

05/26/2026

There are hundreds of way to make a coleslaw, but this is the Southern way ✨

INGREDIENTS

- 1 cup mayonnaise
- 6 Tbsp. sugar
- 1/4 cup cider vinegar
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 1 small (2-lb.) green cabbage head
- 2 large carrots (about 5 oz.)
- 1 small Vidalia onion (about 6 oz.)

DIRECTIONS

1. Whisk together mayonnaise, sugar, vinegar, salt, and pepper in a large bowl. Refrigerate until ready to use.

2. Cut cabbage head into quarters. Shred on the large holes of a box grater.

3. Shred carrots and onion on box grater.

4. Add cabbage, carrots, and onion to mayonnaise mixture. Stir well to combine. Refrigerate at least 30 minutes before serving.

🔗 Find the full recipe at southernliving.com/recipes/classic-coleslaw

Baker Farms | Fresh To Your Table

05/21/2026

Our produce has a long journey before it even gets to the shelves of the grocery store! 🛒

🔗 Visit bakerfarms.com/items to learn what else we grow!

Baker Farms | Fresh To Your Table

05/18/2026

A fresh, spring salad for your weekly menu!

INGREDIENTS 🥦

- 1 large bunch of Baker Farms broccoli, about 1 pound
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 3 tbsp pecan or peanut oil
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- Chili Garlic Sauce to taste
- Salt & pepper to taste
- ½ cup sliced scallions
- ½ cup coarsely chopped Georgia pecans

INSTRUCTIONS 🥦

1. Bring a pot of salted water to a boil.

2. Cut broccoli into florets. Using a vegetable peeler, peel tough outside off broccoli stems then slice into ¼ inch slices. Add broccoli stems to boiling water. Blanch stems for 1 ½ minutes, then add florets and cook additional minute. Drain broccoli, then plunge into bowl of ice water to stop cooking and to retain bright green color.

3. In a bowl, mix all ingredients except broccoli, scallions and pecans. Add broccoli to dressing mixture, tossing to coat. Adjust seasoning. Refrigerate about 30 minutes or until chilled. Garnish with scallions and pecans. Serves 4 – 6.

🔗 Visit georgiagrown.com/recipes/quick-georgia-broccoli-and-pecan-salad-with-soy-ginger-dressing/ for the full recipe!

Baker Farms | Fresh To Your Table

05/16/2026

We seek to steward the land we have been given daily! 🥬

Curious about more of our farming practices?

👉🏼 Visit bakerfarms.com/food-safety

Baker Farms | Fresh To Your Table

05/14/2026

Who doesn't love a colorful pizza? 🍕

Get your veggies in with this tasty take on a classic.

INGREDIENTS 🫜

- 1 lb pizza dough
- 1 cup beet pesto
- 2 cups Baker Farms kale leaves, thinly sliced
- 1.5 cups mozzarella cheese, grated
- 2 ounces goat cheese
- 1 cups Baker Farms red beets, chopped and roasted
- 3 cloves garlic, roughly chopped
- 1/2 cup walnuts, roasted
- 1/2 cup parmesan cheese, grated
- 1/2 cup olive oil
- 2 tbsp lemon juice
- Salt

INSTRUCTIONS 🫜

1. Preheat oven to 375°F

2. Wash, scrub, and pat dry the beet. Chop into ½” cubes and wrap in foil.

3. Place the foil packet on a baking sheet and roast for 50 minutes, or until soft and juices are seeping out.

4. Allow beets to cool completely.

5. Add all ingredients except oil to a food processor, pulse several times, then slowly add olive oil while processing until well combined. Add water if needed to reach desired consistency.

6. Prepare the beet pesto and pizza dough.

7. Preheat oven to 415°F

8. Dust a baking sheet with flour or cornmeal, then press or roll out the pizza dough.

9. Bake the dough for 5-7 minutes without toppings.

10. Remove crust from oven, spread with beet pesto, then add kale, goat cheese, and mozzarella.

11. Bake pizza for 20-25 minutes, or until desired crispness is reached.

12. Allow pizza to cool for 5 minutes before serving.

👉🏼 Find the full recipe at honestcooking.com/beet-pesto-pizza-kale-goat-cheese/

Baker Farms | Fresh To Your Table

05/09/2026

We just thought everyone needed to see cilantro at sunrise 🌅

Cilantro is often used as a garnish or extra touch of flavor. It looks just as pretty on the plate as in the field. ✨

The leaves and stems are rich in anti-oxidants, and a good source of minerals like potassium, calcium manganese, iron and magnesium 💪🏼

🔗 Learn more of what we grow at bakerfarms.com/items

Baker Farms | Fresh To Your Table

05/07/2026

We are honored to have been awarded the Best in Blue Book honoree for Spring 2026! 🏆

This recognition is based on verified trading data, such as credit ratings, pay performance, and trade satisfaction scores. These are evaluated across thousands of companies in the fresh food industry 🥬

Baker Farms ranked in 3 categories:

#3 in Kale
#24 in Cucumber
#29 in Cabbage

👉🏼 See the full rankings: bluebookservices.com/best-in-blue-book

Baker Farms | Fresh To Your Table

Address

3667 Ellenton-Norman Park Road
Norman Park, GA
31771

Opening Hours

Monday	12pm - 11:59pm
Tuesday	12pm - 11:59pm
Wednesday	12pm - 11:59pm
Thursday	12pm - 11:59pm
Friday	12pm - 5pm

Telephone

(229) 769-3113

Website

http://bakerfarms.com/

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