News from the farm

Heirloom English Roses

This is the view that welcomes me into the farm’s field every morning during this time of year. Lushly,  fragrant breath-taking heirloom roses. Oh yes…this is the good life!

Mark and I along with the farm crew has spent the better part of this week tiring to salvage as much as we can from our flooded out bottom beds as well as getting started replanting all the things that were lost to the raging waters that covered these beds ripping away not only the crops themselves but years of  well composted top soil. But here we are doing what needs to get done and with smiles on our faces for we were

Romaine Lettuces

lucky and we dang well know it. Our farmhouse stayed dry and our family remained safe….not to mention last weekend this farm feed over 35 local families with baskets brimming to the top with  fresh, organic, healthy produce. We harvested over 137 pounds of beautiful full dark green Italian romaine lettuce for our neighbors, our friends, our CSA shareholders, our market and farm crew among the other items like baby Siberian  Kale, sweet spring onions, swiss chard, radishes, Broccoli and list goes on…and on..  A really great kick off to the season.

This coming weekend we are going to be doing much of the same around here on the farm with only one exception….I won’t be able to be here to share it with you.  Yep…it is time for my life B to hit the road for a couple of weekend shows so that will leave the farm in the hands of Old Farmer Mark (as he likes to refer to himself) so go easy on him…he gets a little nervous having the farm to himself as well as having his hands full with looking after our young son Lucca and all the other farm duties and chores while I am away.  The time has come for me to pull off my old favorite muck boots and slip into a  pair of high heels, apply a bit of makeup…and go sing for my supper.

CSA News & Updates

This week our pickup will be Weekly Shareholder only. Please make sure you bring your baskets with you from last week and don’t forget to take home some of these amazing roses for your home. Jane will be checking everyone in at the market so sign in with her so she can make sure you all have your share for the week.  While you are waiting for your share to be harvested you are welcome to stroll the farm. The animals love visitors and the baby chicks are darling to take peek at..

We will be harvesting a couple of vegetables that you all may not have much experience with


this pickup. Ready to harvest are the wonderfully spicy Mustard Greens & tender sweet Kohlrabi.  Both of these vegetables are not only delicious they are high in natural vitamin C and a great source of fiber.


An unusual looking vegetable, kohlrabi is a member of the cabbage family, and although it’s round like a turnip, it’s not of the same species. In fact, kohlrabi isn’t a root vegetable at all; it grows above ground with long edible leaves sprouting from the top. Its flavor is delicately sweet, and its texture is moist, yet crisp. Kohlrabi tastes mildly like broccoli with just a hint of cabbage. We love this vegetable raw here at the farmhouse. We also use the greens for braising or chopping up and adding to our salad. Just a quick peel of the bulb’s outer skin and Kohlrabi is ready to eat. Enjoy!

Mustard Greens

Southern Braised Mustard Greens

Mustard Greens (washed, trimmed and chopped)

3 slices of bacon

2 Tbs white vinegar

2 Tsp sugar

2 cups Chicken broth

cook bacon until crisp in a skillet over med/high heat. Set aside. Add to skillet chopped mustard greens a handful at a time turning each batch until covered with drippings and wilted. Add vinegar, sugar and broth. You can season with salt and pepper at this time if you would like. Turn heat down to medium cover and cook for 15 minutes.

Creamed Italian  Mustard Greens

1 bunch of Mustard Greens (washed, trimmed and chopped)

2 tbs butter + 1 Tbs olive oil

1/4 tsp pepper

1/4 cup Parmesan cheese

1 clove of garlic minced

2 Tsp flour

1/8 tsp nutmeg

1 cup milk

1/4 tsp sugar

salt to taste

Add butter and olive in a skillet over medium heat. Add garlic cook for 1 minute. Add greens a handful at a time to skillet cook until they begin to wilt. Add to greens flour, nutmeg and milk , sugar and cheese stir until it thickens. Add salt to taste.  enjoy:)

Workshop Schedule…revised. We are still very much in clean up mode around the farm and will be for the next little while.  So I am going to revise our May workshop schedule.  Chef Jack Williams was scheduled to demonstrate  grilling natural grass-fed meats. We will have to postpone this  workshop to another date. Sorry for the inconvenience but this flood has affected everyone and altered several planned events. As soon as Chef can reschedule I will let you know.

Our Jam making workshop is still a go and we are looking forward to this class…It will be held in the farmhouse and everyone will be taking home their home-made jam.

We will begin taking orders for Gardner Grove Natural Grass-fed Meats starting this weekend.  You can pickup a complete order list from the farm market this weekend. All orders can be picked up the following weekend here at the farm.

Fresh From Farm Contest

Win This

We are going to give away one of my favorite cookbooks written by none other than “The Pioneer Woman” Ree Drummond. You will love this cookbook!

Here’s how the contest goes!

If you are planning on visiting the farm anytime in the month of May you can enter this contest.

To sign up just leave us a comment here on the blog in the comment section with a brief summary of your experience with the farm, the fresh-organic produce or farm goods you may have gotten and what you may have done in preparing it once you got it home with you.  Photos are encouraged of your experience and you can email me those along with a full summary of your farm experience. But remember you will need to post a comment here on this blog to enter. The farm crew will choose of few of our favorites after May and post them on our farm’s facebook page, our website and here on TheFemaleFarmer blog.  So be creative…and have fun!

The farm’s email address

I’ll see yall next weekend!

Mark and I would like to send a very special thank you to JoAnn for sending the help in getting the bridge repaired.  I don’t know what to say….that was an unbelievable gift of generosity. Thank you so much.

Love, Mark & Peggy

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My name is Peggy Lynn Marchetti. I am a wife, a mother of two beautiful, never boring children, and a farmer... that's right - a farmer... a female farmer to be exact. I live on a beautiful little third generation organic farm in middle Tennessee.

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5 comments on “News from the farm
  1. Mary says:

    I’ll be down in Tennessee in June can’t wait to visit the farm!!

  2. Taylor says:

    I’ve loved the fresh salads this week. We look forward to next weekend when we’ll be back. I hope to stay for the jam-making workshop.

  3. Mary says:

    Can someone give me direction to the farm from Nashville?


  4. Stacy Post says:

    Peggy: I just wanted to tell you that I roasted the kohlrabi and it was so fabulous that I didn’t share. I truly enjoy all the wonderful food and flowers that you and Mark provide.


  5. Jennifer Hale says:

    I sooo enjoyed visiting your farm Saturday. The jam workshop was a lot of fun. Those lavendar butter cookies were the bomb, and the oatmeal chocolate chip blondie….OMG….I so wish I would have bought more. I made two delicious strawberry pies with the strawberries I bought from Madison Creek Farms. Thanks for a great day!