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Posted 7/14/2018 5:47am by Larry Brandenburg.

Friends,

It has taken us a while but I think we have figured out how to keep lettuce growing during really hot spells.  In the spring you can count on direct seeding in the soil and as it gradually warms up over several weeks the lettuce grows well until the temperatures get too hot and it bolts (that's when the plant stops putting energy into developing the leaves and instead puts energy into developing seeds -- thus, going to seed) but direct seeding doesn't work in hot weather as all the plant wants to do is make seed.

We have found that if we grow transplants inside, in a cooler environment, it allows the plant to develop as we would like it to develop.  When the transplant is large enough we then set it out in the field and give it plenty of water.  It works and today we will have a lot of lettuce to choose from including the ever popular Buttercrunch.

Also this week we are having a Steak Sale!!  Ribeyes and Strips (normally $16.50/pound) will be priced at $13.50/pound.  We really need to get this wonderful grassfed/grassfinished beef out to more people.  Hopefully this sale will help get good healthy beef on more people's plates.

If these hot days have you spending more time inside, then why not brighten your day and your room(s) with a beautiful fresh cut organic flower bouquet.  Beth has several available today and at $10 they are a steal.  They also last much longer than commercial flowers.

We have worked hard this week on planting and harvesting and getting ground ready for some of our succession plantings.  We are also now thinking about getting stuff in the ground for fall production.  Last year was our first at growing into the fall/winter and we found it to be very rewarding.  Less weeds and pest made it a great match for those of us who are organic.  I think we now have knowledge and experience that will allow us to aggressively market a Fall/Winter 2018 CSA.  More on this later.

I would suggest coming as early as you can this morning.  It's going to get hot. We look forward to seeing you this morning.

Thank you for supporting local, organic farming.

Larry and Beth 

Posted 7/7/2018 6:22am by Larry Brandenburg.

Friends,

A beautiful morning to come out to the market this morning.  Last week's heat and humidity was oppressive to all things farm -- plants, animal, humans and I think I even saw a rock starting to sweat.

We spent a lot of time last week planting and mowing  The frequent pop up showers always seem to get the ground just wet enough to prevent us from using any kind of cultivation. This has been great weather for weeds to prosper. And they have.  I just recently got my old Allis Chalmer's G (made in 1948) tractor set up with cultivators that work for our row and plant spacing.  The idea is to use this for shallow cultivation to control weeks before they get too tall.  Unfortunately the ground has not been dry enough to do this and therefore the weeks have just grown like crazy.  But, it looks like some dry weather next week might help us out.

We have been doing a lot of succession planting of lettuce this year.  It seems to be how we can continue to grow lettuce during the hot part of the summer and I'm glad to say that we will have lettuce again today. 

Many of you have been inquiring about the Fairy Tale Eggplant we grew last year.  We are just now beginning to get some of these off the plants, not many yet, but maybe a little bit to sell today.  Will be more over the next several weeks and I will keep you informed.

Hope you are able to enjoy today's weather and that part of your enjoyment will be spending some time with us at the market.

See ya there!

Larry and Beth 

Posted 6/30/2018 6:21am by Larry Brandenburg.

Friends,

As I picked up a large box of herbs to unload this morning some of them brushed up against my face and I was overwhelmed by a fragrant and fresh odor that awakened more than just my sense of smell.  I was reminded that we can chose those things which awaken something deep inside us and thanks to Rosemary, Thyme, Dill and Basil, I was able to be transported from the stifling humidity and heat into my own little world beauty and wonder, if only for a few seconds of time.   That's what fresh, local produce, herbs, etc. can do.

When you buy from farmers you know, and you know how these farmers grow, you are then helping to close the circle.  A circle that began when that seed catalog came in the mail and we decided to order that variety.  A circle that began last year as we put the "beds" to bed for the winter with compost and cover crop so that the soil would be nourished as it rested in anticipation of those new seeds finding a home and a place to grow. When you take your organic produce home and prepare it, continues to nourish and find symbiosis with a new "home."

So, venture out this morning (I know it is hot and humid) not just to shop but also to experience something that can have a deep impact on you and the world.

Often the market has a special emphasis and today it is a celebration of the Fourth of July!!  That event won't happen until Wednesday but you can prepare today by picking up some wonderful grass-fed/grass-finished beef for your cookout.  We have steaks and burgers that will meet your needs as well as some delicious produce to round things out.

I have been asked to lead a sing along of patriotic songs at 10:00 so I will be slipping away to lead this impressive endeavor as all of us join our voices together in some of our favorites patriotic songs.  As a farmer I really enjoy singing about the "amber waves of grain" and "Above the fruited plain." This imagery speaks to me as to how rooted our country is in farming.  Woody Guthrie's "This Land is your Land" is another one that speaks to the importance of the land -- New York Island, Redwood Forest, Gulf Stream waters.  This land was made for you and me.  That's one of the main reasons we do what we do at Harmony Fields Farm.  We know that this land was made for you and me and we all must share together in taking care of it.

Lot's going on today.  Come and experience this miraculous community that springs up each week.  Please come shop. But, be open to more that just that -- be ready to have an experience that can touch you even deeper.

Larr and Beth

Posted 6/23/2018 5:50am by Larry Brandenburg.

Friends,

We will be back in our same old spot today after taking last week off for our son's wedding.  Outdoor weddings seem to be very popular these days and they chose the Oxmoor Estate, right down the road from our market, to tie the knot last Saturday at 5:30.  The time is important because I believe it was about 95 degrees with 150% humidity.  And I'm in a suit.  It was a beautiful setting and a beautiful wedding with local flowers (some from our farm) and local food served.  My father-in-law, Bill Newman, made a beautiful arbor from cedar off his farm (the one Beth grew up on) and Matthew and Claire stood in front of it as they exchanged vows.  The only negative about last Saturday was that we did not get to see you all at the market.  But hopefully we can make up for that today.

Squash is coming in now and it won't be long before other summer crops will be ready.  Today will probably be the last day for snow peas.  Kale, Swiss Chard, Beets and Onions are also available.

At last weeks rehearsal dinner for the wedding we provided all the beef (steak and ground beef) which the caterer used to make some incredible Mexican food.  You too can do this at home using our grass-fed/grass-finished beef. It will be available today.

We were eating at a well-known restaurant this week which claims to serve local grass fed beef.  It is true and I know the farm where they source this beef.  The challenge is that it is grass-fed but they also finish on corn for the last thirty days.  If you do this you actually lose the advantage of the healthy fats that come from a total grass diet.  So, if you are eating grass-fed as part of a balanced healthy diet, please be sure that the animals are only fed grass. Period.  Any beef you buy from us has only been fed grass.

Maybe today you would like to consider one of the wood products we offer.  As I mentioned earlier, Beth's father made the arbor for the wedding (outdoor wedding, 95 degrees -- not that it bothered me) out of cedar off the farm.  For the last few years we have been repurposing wood from the farm to make herb boxes, compost boxes and birdhouses.  Actually, it's Beth's 86 year old father who does this.  He is now retired, no more farming. (He was still raising crops and cattle last year)  Several years ago he converted an old hog house into a shop and has been turning out pieces that are truly works of art.  Especially the birdhouses.  They are more folk art than birdhouse, but actually can function for a bird abode. 

So, come see us today.  Weather is supposed to be nicer. This miraculous little community (St. Matthew's Farmer's Market) is rapidly going up right now.  What was a vacant parking lot is being transformed into a vibrant community of people dedicated to meeting the needs of this community.  Come today and be a part of this amazing place.

Larry and Beth 

 

Posted 6/8/2018 8:09pm by Larry Brandenburg.

Friends,

Hope you will brave the heat and humidity tomorrow and come out to the market.  We will have the most incredibly tasting  Red Lettuce, Romaine Lettuce, Pak Choy, Spring Onions, Beets, Kale and Cilantro.

Everything is local and organic.  Everything is picked fresh and packed for maximum flavor.  I really don't have enough descriptive adjectives to describe how wonderful this produce tastes.  And, it is good for you.

Also, please don't forget that we have some of this finest grass fed/grass finished beef you have ever tasted.  And, because it is grass fed and finished it has the health benefits that all of us are seeking.  Check it out tomorrow. You won't be sorry.

We also carry some wood products that we produce using wood from our farm that we repurpose.  Beth's father, Bill Newman, hand crafts some beautiful birds houses that can actually be used as bird houses or can sit inside as an example of wonderful Kentucky folk art.  If you are considering one of these for a father's day present, please come pick it out tomorrow as we will not be here on June 16, the Saturday before Father's Day (Our son Matthew is getting married that day -- Yeah!!!) so you will need to come tomorrow, June 9 if you want one of these as a present.

Thank you for supporting local. organic food.  Without you we would not exist.  Hope to see everyone tomorrow.

Larry and Beth

Posted 6/2/2018 6:57am by Larry Brandenburg.

Friends,

One of my favorite crops to harvest in the spring are the spring onions.  The earthy smell is intoxicating and the taste is so satisfying.  We will have these for the next several weeks.

Kale is one of the "super foods" that provides so many important things our bodies need.  We like the curly kale and hope you will too.

Lettuces are not liking this hot weather.  They like to bolt (that means go to seed) when the temperatures get this warm this early.   Steady temperatures in the 90's in the month of May is not normal but we have a couple of varieties that seem to be doing well, especially Magenta, a red tipped green lettuce that is very succulent.

Looks like next week we are going to get a break in the weather.  It would be nice if things could dry out and we could get in the fields and get the rest of our stuff planted.

It is nice out this morning.

Come see us.

Larry and Beth 

Posted 5/26/2018 5:57am by Larry Brandenburg.

Friends,

Come see us today and get some fine grass-fed/finished beef for the holiday weekend.  

Also, today we will have lettuce, radishes, cilantro, pak choy, swiss chard and arugula.  The spicy, peppery bite of arugula is especially good on sandwiches or burgers.  Or just throw it in with some lettuce to give some spice to your salad.

If you have been afraid to buy any romaine lettuce lately due to the lettuce scare, then don't worry, we have some wonderful romaine available for you to take home today.

If this weekend is the "unofficial" beginning of summer, then the weather is surely reinforcing that.  It is hot and humid already at this time in the morning and will probably get even more so as the morning progresses.  So, come early and avoid the heat. 

Look forward to see you today.

Larry and Beth

Posted 5/19/2018 6:02am by Larry Brandenburg.

Friends,

Usually we are the second ones getting to the market to set up each week.  Today we pulled in right behind the one who gets here first.  It was 5:05 a.m. and had we left five minutes earlier (which we were on schedule to do until I forgot something and had to go back) we could have claimed the title Market Earliest Bird!

A lot goes into packing up and leaving home to come set up as a part of of a small community focused on local food.  The recent Romaine Lettuce incident shows why supporting small, local farms is an important part of our food security.  If we only depend on one huge lettuce grower in Yuma, Arizona and he happens to get hit with a food safety issue, and he supplies the majority of Romaine Lettuce to the entire country, then our food supply is not safe.  But, when we support and depend on small local farmers who have a great deal of diversity, then we can feel better about our food safety.

Our lettuce is almost ready and I anticipate us to have some next week.  Wish we had it now as there is currently a huge demand for local lettuces.

We have more asparagus with us today.  Fresh and local and organic.  Restaurants have been snapping this up but we wanted to have more for the market today (we sold out early last week) so we cut back a bit on the restaurant sales.  We like the partnerships we have with local restaurants.  We are very fortunate in this area to have such a strong farm to table mentality.

We also have grass-fed and grass finished ground beef, roasts and steaks.

Herbs and Herb Boxes as well as a few birdhouses will be available today.

Come out and see us.  

Thank you for your support.

Larry and Beth

 

Posted 5/11/2018 9:42pm by Larry Brandenburg.

Friends,

The St. Matthew's Farmer's Market makes it's 2018 entrance tomorrow morning from 8:00-12:00.

We will be there with the most amazing local, organic asparagus you have ever tasted.

Also, don't pass up the chance to get some herb transplants to put out in the garden.  It should be safe now.  I think the warmer weather is here to stay.

If you don't have room for a garden then take home an herb box already planted with organic herbs all ready to go.  A culinary treasure to sit on your kitchen counter that you can harvest from whenever the need arises.

Sunday is Mother's Day so think about one of these herb boxes as a present for Mom. Or a matching compost bin. Or a matching utensil holder. Or one of the many handcrafted bird houses that Beth's father makes from wood on the farm.

The spring weather has been challenging but now it looks like things are making a turn for the better.  So, keep coming each week and be surprised by the new bounty of produce available for your gastronomic delight.

Hope to see you tomorrow!

Larry and Beth

Posted 11/3/2017 10:10pm by Larry Brandenburg.

Friends,

Last week was our first one at Lucky's and thanks to you it was very successful for us.  You came out to support us and we very much appreciate it.  It was not a very pleasant day and I'm very thankful that tomorrow will be much better.  We will be there from 10:30-2:30.

Our High Tunnel continues to produce.  We will have tomatoes (the red Mountain Fresh, and Green Zebra varieties) cherry tomatoes (about 8-9 pints total), Fairy Tale Eggplant and Peppers.  We are delighted that our attempt at season extension seems to be working!  You are the beneficiary of this endeavor.

Traditional fall produce that we have growing outside will also be available: Beets, Swiss chard, Collards, Curly Kale, Red Russian Kale and some beautiful green onions.  

Also we will have Winter Squash and pumpkins and a variety of cuts of our Grass Fed/Grass Finished Beef.  If you have specific needs for meat (e.g., roasts, steaks, shortchanged ribs, etc) let us know ahead of time and we can bring those with us.  I'll check email before we leave at 8:00 in the morning.

I spent all day today at the University of Kentucky's Organic Farm for a CSA Boot Camp.  This invitation only event brought seven certified organic farms from all over Kentucky together to learn and discuss CSA's.  The CSA model is shifting in some places and it is good to keep up with the trends.  One of the lectures was on keeping "Community" in Community Supported Agriculture.  Some farms have chosen to become a detached food service without any contact with their customers.  Just drop off what the customer wants at a central location and never see them face to face.

Community is important.  Community is why so many of you braved the weather last week and made the journey over to Lucky's.  It is humbling and fills us with an awesome sense of accountability to know that you trust us and want to support us no matter where we might be.  Thank you.

Here's to "Community." And here's to you, or y'all, because you make community possible.  And in a small way, it makes the world a better place.

10:30-2:30 tomorrow.  Come experience community .Come experience the deep meaning of connecting your food with a farmers face.

Hope to see ya there,

Larry

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