
We Are Hiring!
We’re currently looking for a couple of all-stars to join our team! Do you love good food and making people happy? We have you covered.

Sweets for the sweet!
One of my favorite organic vegetables is at peak season right now! Sweet potatoes seem to hit the spot during cold weather, and can

The Special Nature of Ginger & Turmeric
If you like the taste of ginger and turmeric, you’ll realize there’s no boundary to the dishes these Asia-native rhizomes can improve.

Heritage Turkeys, from Egg to Thanksgiving
The heritage turkey hens laid their eggs, and we hatched them in the incubator, back in the springtime. They’ve been living on our rolling pastures

How to Extend Your Local Eating Season
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

Your Guide to the Best Root Vegetables
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

Your Turkey Questions Answered
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

Top Tips to Keep Fall Vegetables Fresh
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

Eat Like Your Farmer – Fall 2021 Edition
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

Turkey Tales
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

Pork as a Traditional Fall Food
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

A Food Farmer’s Favorite Summer Foods
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