Terra Flora Market Garden

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Norwood, NC
Terra Flora Market Garden

First generation diverse vegetable farm located in Norwood, NC

09/28/2022

No market this weekend means we are getting creative to get you your fresh veggies! Stay cozy inside and let us bring your haul to your door, or meet us at Carolina Beer Temple in Matthews from 12-3 on Saturday to pick up your CSA/order! Send us a message here or in the comments if you have questions and email us your orders by Friday at noon! We appreciate your support while we work to get you your food during the storm!

09/26/2022

This is Sean. He is a farmer. But he’s not just any farmer. He is the best farmer. He is, in all honesty, the best person, too. He is full of giggles and big ideas. He is the ideal business partner and has really nice hair. Today is his birthday and he deserves all of the praise and admiration for providing us with another year of silliness and innovation. This farm wouldn’t be what it is without him. HBD Seanyboy we love you!

09/18/2022

If you’ve been to a southern farmers market in late summer you’ve likely seen or tasted a scuppernong or muscadine grape. If, like me, you grew up in North Carolina you probably remember your first time tasting a scuppernong. The gold-green-bronze grape has a flavor is so incandescently sweet, literally bursting with tangy juice, and when eaten fresh from the vine they are often warm from their sun-ripening. My grandmother had a friend at church who had decades old scuppernong vines that were characteristically thick and gnarled at the base and created a perfect canopy over their trellis that, to 5 or 6-year-old me, felt like a secret outdoor room. Today we’re lucky enough to have access to our land owner’s vines that are over a decade old. While harvesting I can’t keep from gorging myself on the ripe fruit, stomach full of syrupy juice, ground littered with discarded skins like tiny deflated balloons, and hundreds of little seeds. Every now and then you’ll get one that’s more brown than bronze and though some may consider them past their prime we find they are often the best ones. The pulp is nearly starting to ferment inside the skin resulting in the lightest suggestion of yeast, and when they burst in your mouth the flavor results in almost uncontrollable audible expressions of disbelief. The scuppernong was the first grape cultivated in the United States, and calls North Carolina its original home. Southerners know it’s true value as one of the greatest treats of the shoulder season (late summer-early fall). The next time you see a farmer selling them, ask them to tell you the story of the first time they had one and watch as their eyes light up with memories long untouched but carefully kept in place and easily retrieved. It’s not hard to fall in love with something that connects so many people to their past and thus, to each other.

09/15/2022

Food , glorious food! Hot peppers and mustard! A gold star for who can name the (slightly altered) reference. We’re pretty proud of this Fall CSA. It’s week 3 already and our greens are going OFF. Kales, collards, mustard, hawaiian head lettuce! And we’ll see how the next week goes but this may be okra’s final encore. We got to harvest all of this in sub 80 degrees and it felt like bliss.

09/14/2022

Look at this heckin lettuce head! We’re giving ourselves a hearty and braggadocious pat on the back for having lettuce available every. single. week. this summer. As our beets died and our sprouting broccoli was massacred by fire ants (no joke) our lettuce carried through the third hottest summer in NC history. And the stars of the show were the hawaiian lettuces we purchased from Wild Garden Seed. This one in particular, manoa leopard, was an absolute stunner. I mean look at that leaf! All the beauty of radicchio with none of the bitterness. Hell Yeah.

08/25/2022

The final. Summer. CSA. It’s been a minute since we posted a CSA photo because, as you’ve likely noticed, summer for farmers is a bit whacky. Here’s a joke: what do farmers love more than farming? Complaining about farming in the summer. Truthfully our little crew of three is stretched thin at the heigh of summer but we sat back in our lawn chairs today while we ate lunch in the shade and had a little moment of marvel at sending out CSA shares for what has now been 21 weeks. We haven’t done is perfectly, in fact we have had several missteps along the way. But our members have been immeasurably patient and kind and they always show up with a smile on their faces. To everyone who stuck with us this season, endless thank yous. We promise to continue striving for a more seamless experience for you, and to continue reaching our hand out to our community when we need it. It’s the community that allows small farm to thrive and as we turn the corner to fall and loosen the lung-crushing corset of summer, we can smile back on all the insanity that brought us here, to week 12, the final week of our first Summer CSA.

08/11/2022

Fire cider! This winter tonic of apple cider-infused herbs, alliums, spices and other immune-boosting ingredients was allegedly given its name by an herbalist in the 1970s, but the true origins of the brew, though unclear, likely come from indigenous knowledge. Fire Cider is commonly ingested to aid digestion, remedy early cold/flu symptoms (such as sinus congestion), improve circulation, and generally strengthen the immune system. It can be taken as a shot (with or without ice) at the onset of symptoms to kick colds or as a preventative (include it in a salad dressing!) tonic during cold/flu season. It’s very easy to make, you likely have a lot of the ingredients in your kitchen, and needs to steep for at least 6 weeks before straining (the apple cider vinegar extracts all the nutrients from the other ingredients in that time) making now the perfect time to brew some in preparation for flu season! Ours this time around included the basics of horseradish, garlic, turmeric, ginger, lemon, and onions, and the recipe I followed includes peppercorn, orange, spicy pepper (we used our fresh and smoked jalapeños), rosemary, thyme, parsley, and chili flakes. You can improvise and change your recipe to taste, we like spicy so we included a lot of spicy ingredients but you can leave those out if you’re not a fan of the mouth sweats. I created a link tree for our bio because so many people have inquired about various foraged/organic wellness recipes that I figured it’d be a good place to organize it all. So if you’d like to try fire cider I’ve got a link in the bio, and I added a link for the elderberry syrup I made recently, too! Elderberries may be on their way out if you live around us but if you’re up north there may still be time to gather some. Otherwise, check out a local health store and look for fired elderberries! Another amazing immune booster! We are big fans of science, but we are also big fans of indigenous knowledge and recipes that have been used for centuries to assist in our body’s defense systems.

08/08/2022

Wowee an actual CSA photo! This was from TWO weeks ago because alas, I didn’t get last week’s. But I wanted to highlight this share because it had an item that we felt was unique and likely unknown to many of our CSA members. And that’s Shiso! Shiso is a chinese leafy herb in the mint family (it’s the green leaf in the bag to the bottom-left of the tomatoes) and it dates all the way back to 600 AD China and likely even before! This herb is also called Japanese Basil and perilla. There’s also a red version called beefsteak plant (used mainly for natural dying of things like pickled ginger!). Shiso has a wide variety of culinary uses and due to its antibacterial properties is classically used to separate different types of sushi in a tray or platter, and to keep flavors from blending together. That little piece of plastic green grass in your Harris Teeter sushi platter? Yup, that’s modeled after shiso! It’s also used to wrap around whole pieces of sashimi and pairs well with fatty fish like salmon. It’s great as a tempura side snack, as a garnish in salad or with fruit (pairs great with watermelon due to its basil/mint flavor profile), and has also been traditionally used in a vinegar-based tea drink made with sugar and sparkling water. Like mint once it is established it does very well as a perennial herb and has few pests. The leaves are also high in calcium, iron, and vitamin A making them a great addition to your garden or herb pots. Shiso! If you didn’t know, now you know!

08/07/2022

Heirlooms sending us a final few love notes as they die ♥️💔

Address

5546 Old Thompson Road
Norwood, NC
28128

Website

http://tfmarketgarden.com/

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