Now that we have an online store, a Fall CSA Farm Share and a Winter CSA Farm Share, we take the responsibility of producing food year-round more seriously. Here as the days get shorter, growing into the colder months is on our minds.
Root vegetables are among the stars of the farm as the weather turns cooler. Our summer vegetables—tomatoes, zucchini, eggplant, peppers—are only designed by nature to grow in summer. It’s pretty great that nature designed other plants to feed us during other parts of the year.
Each fall, we look forward to receiving your questions about our pasture-raised, organic turkeys. These turkeys are soon to be the centerpieces of special meals across the country—and given the care and time it’s taken to raise them, you’re paying more for these than the loss-leader grocery store special—so we are answering some of the most common turkey questions we receive.
The key to eating well all year is to store your fall vegetables properly! We put together our best tips for fall- and winter-vegetable storage so you can keep yours in top shape until you’re ready to eat them.
For all the work involved, being a farmer does have its perks, and eating wholesome, organic foods through winter is one of them. The Elmwood Stock Farm Fall CSA Farm Share enables you to eat like your farmer, too.
As turkey production began to be concentrated and industrialized, someone mistook their cautious curiosity for stupidity and labeled them as dumb. Spend a few hours with them out here on the farm, and you’ll realize nothing could be further from the truth.
Thanks to the walk-in freezers at Elmwood Stock Farm, you’re able to access organic, pasture-raised, Berkshire pork all year round, with the exception of some of the most popular cuts that sell out quickly. Yet we’re reminded of the seasonality of meat as we make the slow turn into fall.
Summer veggies are so short-lived in Kentucky, I tend to eat my weight in them while they’re available. Especially when we keep our cooking methods simple, they just seem to vanish off our plates, right before our eyes.
We have been going to farmers markets for a long time—27 years as market vendors, and longer than that as shoppers—and would like to share some hints and tips on how to eat seasonally, with style.
With the warm weather crops well on their way, we have a sense of how the season is shaping up. With more than 25 years of growing vegetables and 21 years of organic certification under our belt, the list of crops we focus on has matured, taking the longer view of what is good for you and the farm, both.
The chickens are happy, the eggs are good for you, and no chemicals were released into the environment in their making. Read about how laying hens are kept on pasture at Elmwood Stock Farm.
You read in this space about how your food is grown, but rarely do you get to know the people behind your food. Ann Bell Stone, John Bell and Mac Stone are the managers of the sixth-generation Elmwood Stock Farm, leading teams of field crew, delivery drivers, farmers market employees and office staff.
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