This weekend only: peach quarts are one…two…free!

Snead's Farm Peach Festival

What’s better than a summer peach? Not much. So we’re celebrating the season with our Snead’s Farm Peach Festival July 29-30. Come to the farm during this weekend to enjoy:

  • “One, two, free!” pricing on peaches: Buy two quarts and get one free at the farmstand, 9 a.m. to 6 p.m. July 29-30 only.
  • Delicious peach dishes prepared by the Well at Snead’s Farm, along with seasonal local craft beers and wines available 10 a.m. until 5 p.m. July 29-30.
  • You can still join the 2017 Snead’s Farm CSA. Join now for the pro-rated price of $327. This is the peak of summer, and our boxes are stuffed with peaches, berries and lots of pick-your-own opportunities for berries, sunflowers and grapes. There are still six summer CSA pickups left, plus our quadruple box Oct. 4.
  • No farm entry fee on these days. Come explore our sustainable family farm!
  • All of our other summer favorites, including our popular sugar ‘n’ spice corn for 25 cents an ear, available at the farm stand.
  • No outside food permitted during the festival. Dogs on-leash are welcome.

Learn to make kombucha at Snead’s Farm

How to make kombuchaSnead’s Farm is partnering with getBUBBLY Ferments to offer a class on making this popular fermented tea right here at the farm.

Join us on Sunday, Aug. 13, from 1 p.m. until 4 p.m. Instructor Kellie Jordan will share the history, science and health benefits of kombucha, as well as how to make this ancient elixir on your kitchen counter at home.

Sign up for your spot by Aug. 6 so that we can have materials ready for you (preregistration is required to ensure adequate supplies).

Here is a link to register online.

kombucha class

Class includes:

-Summary theory discussion on gut health, the role of friendly bacteria and probiotic-rich foods, and the factors that affect our gut microbiome.
-Detailed guide with step-by-step home instructions, with space for notes
-Live, practical demonstration, with optional hands-on participation
-Fresh kombucha, second- ferment kombucha and fermented food tasting
-Taste the difference between fresh kombucha and second-ferment kombucha, and learn how to customize flavors to your preferences
-First and second fermentation process
-Opportunity to ask many questions!
-Make and take home first batch of brewing kombucha with SCOBY

Materials are included in class fee of $35. Click here to register.

About Kellie Jordan

Kellie Jordan

I am a farmers market junkie and fermentista of magical proportions.
As a dedicated mother of three empowered to craft the nutrition and well-being of my family, I was inspired by Hippocrates’ famous statement, “Let Food be thy Medicine.” This became my kitchen invocation and guiding principle as I experimented with delicious cultured condiments and beverages, and eventually, fully healing meal plans.
getBUBBLY, my ferments company, emerged from a desire to share my passion for locally sourced foods and to support farmers and suppliers committed to ethical and sustainable farming practices. I love playing with traditional whole foods and ferments, and sharing in DIY fun!
I hope to inspire you to see food as your medicine, and empower you with the tools and knowledge to get bubbly in your kitchen!

CSA: July 24, 26, 2017

In the box:

2 containers berries
2 dozen free-range eggs
2 bags tomatoes
1 flat peaches
2 bags new potatoes
1 canary melon

The following pick-your-own opportunities are available for CSA members only:

On Wednesday, July 26 at Snead’s Farm:

  • 2 dozen sunflowers, to be picked from 7 a.m. until 6 p.m.
  • 4 quarts of blackberries, to be picked from 7 a.m. until 10 a.m.
  • 4 quarts of raspberries, to be picked from 7 a.m. until 10 a.m.

On Sunday, July 23 at Snead’s Farm:

  • 2 dozen sunflowers, to be picked from 7 a.m. until 6 p.m.
  • 4 quarts raspberries, to be picked from 7 a.m. until 10 a.m.

Total retail value of this week’s box: $205
Total value of goods distributed so far this year: $1,306

Cooking ideas:

Night 1: Grilled chicken with blackberry barbecue sauce
Night 2: Chicken and peach pesto pizza (Peaches and pesto is one of my favorite sweet-salty combinations. Use it in a pasta salad, too!)
Night 3: Eggs baked in tomatoes
Night 4: Smashed new potatoes with garlic and chives
Night 5: This freezer peach pie is a new way to preserve your peaches.
Night 6: Use your canary melon in a simple summer salad like this one (sub in canary melon for the ones they call for).
Night 7: Smashed raspberry grilled cheese

CSA July 17, 19, 2017

In the box

2 containers berries
1 bushel sugar ‘n’ spice corn
6 cucumbers
2 bags tomatoes
2 bags new potatoes
4 eggplant
6 bell peppers
2 bags sweet potatoes
1 bunch beets
2 heirloom “superstar” cantaloupe

The following pick-your-own opportunities are available for CSA members only:

On Wednesday, July 19 at Snead’s Farm:

  • 2 dozen sunflowers, to be picked from 7 a.m. until 6 p.m.
  • 1 quart of blackberries, to be picked from 7 a.m. until 10 a.m.
  • 3 quarts of raspberries, to be picked from 7 a.m. until 10 a.m.

On Sunday, July 23 at Snead’s Farm:

  • 2 dozen sunflowers, to be picked from 7 a.m. until 6 p.m.
  • 3 quarts raspberries, to be picked from 7 a.m. until 10 a.m.

Total retail value of this week’s box: $177
Total value of goods distributed so far this year: $1,101

Cooking ideas

Breakfast: I’ve been making these sweet potato muffins quite a bit with this year’s sweet potatoes. They aren’t too sugar-heavy and come together quickly. Roast your potatoes ahead of time when you are thinking about it and store them in the fridge to be able to whip these up in a flash.

Night 1: Roasted corn and potato salad
Night 2: We really enjoyed this Asian Marinated Cucumber Salad last week. Serve it alongside Stir-fried sesame eggplant and a bed of rice.
Night 3: Roast your bell peppers during a time when you are in meal-prep mode. Peel and seed them and store them in the fridge. They make a great topping for pizza, or add them to a grilled cheese with some bacon and a smear of pesto for a delicious sandwich.
Night 4: Herb-roasted eggplant with tomatoes and feta
Night 5: Appetizers for dinner! Serve Grilled Beet Babaganoush and melon, mozzarella and prosciutto skewers
Night 6: Tomato, cucumber and corn salad
Night 7: Curried Sweet Potato Corn Chowder

CSA July 10, 12, 2017

In the box

2 containers berries
1 bushel corn
1 dozen eggs
4 cucumbers
2 bags new potatoes
2 candy onions
6 bell peppers
6 banana peppers
2 cantaloupes

**OPTIONAL BONUS**
To be picked on Wednesday, July 12, at Snead’s Farm:
– 1 quart blackberries (7 a.m. – 10 a.m.)
– 2 quarts raspberries (7 a.m. – 10 a.m.)
– 2 dozen sunflowers (7 a.m. – 6 p.m.)

To be picked on Sunday, July 16, at Snead’s Farm:
– 2 quarts raspberries (7 a.m. – 10 a.m.)
– 2 dozen sunflowers (7 a.m. – 6 p.m.)

Total retail value of this week’s box: $136
Total value of goods distributed so far this year: $924

Cooking ideas

Night 1: Grilled corn and potato chowder
Night 2: Grilled chicken thighs with corn and bell pepper relish
Night 3: Cantaloupe and cucumber salad
Night 4: Quick pickled banana peppers would make a nice topping for tacos, hot dogs and more.
Night 5: Italian sausage, peppers and onions
Night 6: Roasted corn and egg salad
Night 7: Corn risotto

We are open July 4! And this weekend’s menu…

American Flag

Our farm stand stays open daily 9 a.m. – 6 p.m. all summer, and that includes July 4. Come on out to stock your Independence Day barbecue with sugar ‘n’ spice sweet corn, tomatoes, blackberries, raspberries, squash and much, much more.

Also, don’t forget to join us this weekend (July 1 and 2) for the Snead’s Farm Summer Flavors Festival. The Well at Snead’s Farm will be open 10 a.m. until 5 p.m., serving delicious dishes like Carolina Wings, smoked sausages and blackberry-raspberry shortcake. Download the full menu here.  There is no farm entry fee during the festival, so come enjoy summer at Snead’s Farm!

 

CSA: June 26 and 28, 2017

In the box

2 bushels “sugar and spice” sweet corn
4 heads broccoli
2 pints blueberries
6 banana peppers
4 bell peppers
4 cucumbers
2 quarts snow peas
1 dozen eggs
1 bag squash
1 head cabbage
2 eggplant
**Optional Bonus** 1 dozen pick-your-own zinnias, to be picked at Snead’s Farm on Wednesday, June 28, from 9 a.m. until 6 p.m.

Total retail value of this week’s box: $91
Total value of goods distributed so far this year: $636

Cooking ideas

Preserving your corn: If you find yourself with more than you can use or give to friends, here are some ideas for preserving your corn:

Night 1: Summer Squash and Corn Chowder
Night 2: Santa Fe Style Stuffed Peppers with cucumber-blueberry salad
Night 3: Serve a side of Corn and cabbage cole slaw
Night 4: Eggplant and snow pea stir-fry
Night 5: Grilled main dish aside grilled corn and snap pea salad
Night 6:  Garlic-roasted broccoli with parmesan alongside fresh corn spoonbread
Night 7: Having a party? Consider these stuffed banana peppers as an appetizer.

CSA: June 19, 21, 2017

In the box:

UPDATE: We have added two pick-your-own opportunities for Wednesday, June 21, at Snead’s Farm. Berries may be picked between 7 a.m. and 10 a.m.

  • 2 quarts PYO blackberries
  • 2 half-pints pick-your-own raspberries

2 pints blueberries
2 large bags snow peas
2 bags squash
2 dozen eggs
4 cucumbers
2 bags Yukon gold potatoes
1 head cabbage
**Optional Bonus** 1 dozen pick-your-own zinnias, to be picked between 7 a.m. and 6 p.m. Wednesday, June 21, at Snead’s Farm

Total retail value of this week’s box: $103
Total value of goods distributed so far this year: $545

Cooking ideas:

Note: There are a lot of snow peas this week. They make a satisfying, cold, crunchy snack if you blanch them, dry them and keep them chilled in the fridge. To do this, first remove the strings by grabbing them by the leafy stem at the top and pulling down the side with the visible peas. Plunge stringed peas into boiling water for 3 minutes. Drain and immediately plunge into ice water for 3-4 minutes. Drain, dry on a dish towel and store in a sealed container in the fridge. Reach for these when you get hungry for a snack. The boiling brings out their natural sweetness.

Night 1: Add a new technique to your vegetable repertoire: Homemade Tempura Vegetables. This would be good with your squash and snow peas (and sweet potatoes, if you have them left over from last week). Serve with soy sauce for dipping and a bowl of soba noodles.
Night 2: Two-cheese squash casserole could be served as a side dish or as a main with a green salad.
Night 3: I make a version of this Crunchy Peanut Slaw any time I have cabbage in the house. It keeps great for lunch the next day and is wonderful with grilled shrimp. If I don’t have onions, I don’t use them.
Night 4: Baked potato bar!
Night 5: Smoked salmon in cucumber boats (Appetizer dinners are the way to go when the weather gets hot.)
Night 6: Blueberry goat cheese empanadas (Are these dinner or dessert? Hey, it’s summer break, let’s ditch the rules.)
Night 7: Grilled meat with a side of snow pea slaw.

Farm Stand opens June 21!

Snead's Farm roadside stand

We will open our roadside farm stand for summer produce sales on Wednesday, June 21. Hours will be 9 a.m. until 6 p.m. daily through Labor Day. Get ready for sweet corn, tomatoes, berries and all of your summer favorites!

Also, mark your calendars for the Snead’s Farm Summer Flavors Festival July 1-2. The Well at Snead’s Farm will be open 10 a.m. to 5 p.m. on these days serving farm-fresh food and craft beverages, and there will be no farm entry fee.

Stay tuned for more details!

CSA: June 12 and 14, 2017

In the box

UPDATE: After looking at the blackberry fields on Monday, we have decided to add one quart of pick-your-own blackberries. This optional bonus add-on may be picked at Snead’s Farm on Wednesday, June 14, from 7 a.m. until 10 a.m.

2 pints blueberries
2 bags snow peas
2 bags squash
1 dozen free-range eggs
2 bags sweet potatoes
1 bag string beans

Total retail value of this week’s box: $68
Total value of goods distributed so far this year: $442

Cooking ideas

Night 1: Baked cod and summer squash in foil packets
Night 2: Peanut chicken and sweet potato noodle stir fry (Note: I would substitute snow peas for broccoli and squash for peppers here.)
Night 3: Greek stewed green beans and yellow squash with tomatoes (this would be great with a pork chop)
Night 4: Fresh snow pea salad with pancetta and pecorino
Night 5: Baked sweet potatoes with egg
Night 6: Green bean salad with mustard vinaigrette
Night 7: Classic egg salad sandwiches