7 days of RAW

Farmer Brent and I are going raw this week! Between dawn and dusk for the next 7 days, we'll be limiting ourselves to raw fruits and veggies. As parents of an infant, there's no way we could pull off a true raw fast, but this seemed like a do-able compromise. We plan to eat healthy breakfasts and dinners, filled with whole grains, vegetarian proteins and lots of veggies. Wish us luck! We'll keep you posted.

Our first Youtube video!

Ok, it's not our video, but we're in it! It is from the Field of Greens event that we participated in this past fall. Check it out and let us know what you think! LINK

Carrot & Beet Salad

1 lb carrots
1 lb beets
2 cloves garlic, pressed or finely minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp Dijion mustard
1/4 tsp crushed red pepper flakes
Salt & Pepper to taste
1/4 cup toasted pecans, chopped fine
Grate beets and carrots; set aside. Whisk all other ingredients together and pour over beets and carrots. Let stand for 1 hour before serving.

Try mixing it up by adding toasted sesame seeds instead of pecans, garnishing with a squeeze of lemon juice or topping with goat cheese or grated parmesan. Great as a stand-alone side dish or as a hearty topper for salad greens.

Root Vegetables with Apple Cider Glaze

4 carrots cut into 1/2" cubes

2 turnips, cut into 1/2" cubes

4 medium beets, but into 1/2" cubes

2 medium onions, cut into quarters

3 celery stalks, cut into chunks

2 tbsp olive oil

1/4 cup each of apple cider vinegar

1/4 cup vegetable broth

2 tbsp butter

1 tbsp maple syrup or honey

Preheat oven to 400 degrees. Toss veggies with olive oil and salt and pepper. Spread into even layers on two baking sheets. Cook for about an hour; stir partway through. Bring cider, broth, butter and honey to boil on stovetop and let reduce for about 10 minutes. Toss veggies with sauce.

Field of Greens Festival Raw Kale Salad

8 oz kale, chopped into thin strips
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil
2 tsp soy sauce
2 tsp sesame seeds
2 tsp honey
1 tsp dry sherry
1/2 tsp grated ginger

Mix all ingredient except kale together. Pour over kale and let sit for 15 minutes until it wilts.

Seeking: Future Farmer

Local farm seeking an intern for the fall/spring.

Native Sun Farm is a Certified Naturally Grown vegetable farm located 15 minutes from UGA in Bogart, Georgia.

YOU: Willing to accept unpredictable weather, able to perform a variety of tasks, some of which are repetitive. Hard working and enthusiastic. Previous experience with vegetables is preferred.

US: Graduates of UGA in horticulture and landscape architecture. Serious about sustainable agriculture and excited to share our knowledge and experience with the next generation of farmers.

Internship would qualify for requirements for a number of undergraduate degrees. Minimum of 10 hours a week. Weekly produce box provided and definite potential for future employment with our growing operation.

Contact Native Sun via email at nativesunfarm@gmail.com. Please include a resume and a cover letter explaining your interest in sustainable farming.

New Beginnings

There is still a part of me that feels the tug of new beginnings around this time of year. I've never been one for New Year's Resolutions, but I always feel like setting a few goals come this time in August. I guess having spent so many years as a student makes one feel like a world of possibilities opens up at the end of summer.

We're feeling pretty excited about this fall. The dog days of summer are almost behind us and fall crops will bring a welcome change of pace. We are taking some much needed time off from the hectic pace of two-a-week markets and all the harvesting and transporting that's involved. We're getting well rested and ready to get out there again. We've been taking stock of all the wonderful opportunities that are available to a farm like ours; customers literally next-door, a network of friends and family that support and encourage us and a location close to a thriving town full of academics and advocates. We know that we have a pretty fortunate set-up and we're ready to start taking advantage of the wonderful resources we have in our backyard. We plan to offer an internship through UGA this fall and begin structuring a position to hire a part-time farm apprentice later this year. We've been looking at purchasing another hoophouse, opening the farmstand more days during the week, hosting special events and participating in more markets.

When we started, we set the goal of being a four-season farm and we're still on track. But we also know how important it is to step back, regroup and rejuvenate. We'll be back in full swing in a few weeks; in the mean time, we're dreaming of the next big move.