Exciting news this week! We took a collection of cheese boards down to SoHo, a restaurant in downtown Thomasville. They will be using them to serve their cheese and charcuterie plates, and will also soon have a few available for sale in their store. They focus on serving local foods, so we’re thrilled that our cheese boards, themselves locally milled and made, will help further that mission.
Large and small cheese boards at SoHo
Following a delicious meal at SoHo, we made our way over to Thompson Farms, a pig farm in Dixie. I first learned about Thompson Farms from seeing their products at the meat counter at Whole Foods, where a majority of their meat is sold. The ride there through Boston (Georgia) was picturesque, and the farm setting so beautifully pastoral. Once there, we were invited on an impromptu farm tour. However unlikely it seems, the tour felt magical. The weather couldn’t have been more perfect, or the rye grass more lush and green. The young piglets were eagerly exploring their world when we began the tour, but had unanimously decided it was nap time by the time the tour ended. From start to finish, everywhere we looked we saw healthy, happy pigs. For anyone interested in knowing where their food comes from, and learning about the process, this is a great place. Farm tours are free, they just ask that you schedule in advance.
Happy pigs at Thompson Farms
Back on our farm, we had yet another busy planting weekend. Beets, cauliflower, broccoli, and broccoli rabe found their way from the greenhouse into the field, and two rows of turnips were sowed. We replanted the radishes that were planted with the first round of potatoes; the frost this week did not treat them kindly. The Swiss chard and rainbow kale were surprisingly set back by the freeze too, and everything else grew minimally this week with two chilly mornings. Luckily, the week ahead looks prime for spring veggie growing!
We planted more summer veggies in the greenhouse: zucchini, squash, and cucumbers. The greenhouse is about as full now as it ever is. Two full table are dedicated to the newly planted summer veggies plus the tomatoes, peppers, eggplant, and basil sowed earlier. And one full table is dedicated to micro- and baby greens, including pea shoots, the first batch of which was just harvested today!