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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

Posted 10/27/2017 8:53pm by Larry Brandenburg.

Friends,

We will be at Lucky's Market on Hurstbourne from 10:30-12:30 tomorrow. The market may go longer but we are concerned about the weather and want to have the option to leave earlier if we need to. So, please come during that two hour window.  You will not be disappointed.

It is almost November yet we will have basil, okra, eggplant, tomatoes, peppers, lettuce, radishes, beets, Swiss chard,winter squash, kale and grass fed/finished beef.  Also, the last fresh bouquets of flowers.

When we got up this morning (at 5:00!!) it was 32 degrees. Bad news for many crops (no more basil or okra this year -- check us out next summer -- 2018) but great news for our cool weather crops.  Kale especially likes a kiss of frost.  Makes it sweet and tender.  If you have never had kale kissed by Jack Frost you really haven't lived!

Thank you so much for the many positive comments/responses to last week's email about my surgery.  What a great community of friends we have.  I am doing very well and my recovery is on schedule.  Still limited in mobility but the future is bright.

Tomorrow's weather does not sound encouraging.  Please come out and support us in spite of the weather.  We have fresh organic produce that will only be available this week. Otherwise you will have to wait till next year.  I forgot to mention that we will even have a few pints of cherry tomatoes.

So, come on out and brave the elements.  We will be looking for you.

Larry 

Posted 10/13/2017 8:30pm by Larry Brandenburg.

Friends,

Tomorrow will be the last St. Matthew's Farmer's Market of 2017.  This is always a tough day.  No more fresh fruit and vegetables.  No more local grass fed meat.  No more fresh flowers.  No more Saturday mornings where you wake up with excitement and enthusiasm for what you might find at the market.  Next week when you drive by the corner of Browns Lane and Shelbyville Rd. all you will see is an empty parking lot.  Wow. Sounds like the end of the world.

But.  It doesn't have to be.  I have good news. Later.

Tomorrow we will have a whole lot of tomatoes. A whole lot of peppers. And, a whole lot of beef.  We will also have some of the most incredibly tasting Radishes (they are big and spicy -- not woody) and Beets and Swiss chard and Basil (What!! Fresh Basil in the middle of October!!!)

This will probably be the last week for the Fairy Tale Eggplant.  It has been very popular so come get it while you can.  Also have some incredibly tender and tasty Okra.  A few heads of lettuce and several pounds of tomato "seconds" for those of you who like to can or make sauce. Probably a lot of other good stuff too that I can't remember.  I usually do this email on Saturday morning at the market but I'm getting a head start today.

Our grass fed/finished beef sales have really picked up.  I know that there are a lot of grass fed vendors out there but I don't think anything can match our flavor.  We are the only farm offering beef that is a combination of Scottish Highland and Black Angus.  No one else offers this. And, this combination of genes and DNA really does a dance in your mouth.  If you haven't tired it, you really don't know what you are missing.

As I have been sharing with you, we are planning on offering a fall CSA for $190 with pickups beginning on Oct. 21.  We are also offering a Beef CSA for $175 also beginning on Oct. 21.  Both of these will run for 10 weeks.  If you are interested, please let us know.  We are even offering a delivery option in case you want to sleep in on Saturday. There is more information on our website at harmonyfieldsfarm.com.

I promised you good news and here it is.  It seems that Lucky's Market (a full fledged grocery store) is going to let us continue with a farmer's market at their location on Saturdays from 10:30-2:30.  Wow. Thank you Lucky's. Lucky's is on Hurstbourne just north of Shelbyville Rd.

We have had one of our best year's ever.  That's because people like you believe in what we are doing and continue to support us.  This is hard work and sometimes it can be very discouraging.  This year we began implementing a bio-intensive growing method that we had never done before.  There were a few bumps in the road but it has proved to be the wave of the future for us.  We will continue to tweak it this year and look for next spring and summer to be even more spectacular.  We have a LOT of stuff growing for the fall/winter.  Please don't think your only option this fall/winter is organic produce from Mexico and South America.  We are going to prove that we can extend the growing season here in Kentucky.  We don't need imports from thousands of miles away. 

But, we can't do this unless we have people committed to supporting local, organic food. Not just in the spring and summer.  So, please continue to support us by coming to the market tomorrow and meeting us at Lucky's on Oct. 21 and perhaps even taking a risk on a fall vegetable and/beef CSA.

Stay tuned for more news next week 'cause this song is continuing.  Hopefully it will be a long and beautiful song.

Larry

 

Posted 10/7/2017 5:57am by Larry Brandenburg.

Friends,

Only two Saturdays left for the St. Matthew's Farmers's Market.  It has been a good year for the market.  The weather has been wonderful with only one Saturday that we had to fight the rain.  Many more pleasant temperatures this year than in the past.  I hate to see it come to an end.  We still are growing lots of great produce and have just now started selling our grass fed/finished beef.  We enjoy seeing so many familiar faces each week and delight in making new friendships.  Our customers (I really find the word customer inadequate to describe the relationship we have with you -- partnership is a better term) believe in what we are doing and share the same values we have about sustainability through local, organic farming.  

We can continue this relationship through December if you would be interested in signing up for our Fall CSA or our Fall Beef CSA.  You can do one or both.  Let us know as we will begin deliveries next Saturday, October 14.  We are working on a convenient pick-up location for the rest of the year and should have those details worked out by next week.

This is our first year of growing summer crops in the high tunnel.  Eggplant, tomatoes and peppers have found a thriving environment resulting in prolific yields.  These yields should continue for a few more weeks but today we have some very nice large red tomatoes, cherry tomatoes, and San Marzano paste tomatoes.  I love the San Marzanos and have been making and freezing (in ice cube trays) a lot of enchilada sauce.  This week I tried my hand at pasta sauce and according to the critics (wife and son) it is a winner.  I use the "seconds" to make this sauce and today I have brought a half bushel of seconds that I will sell at discounted price if you are interested.

We also will have some hot and spicy radishes to combine with our tomatoes and lettuce. These vegetables are infused with freshness that is not available from normal grocery store choices.  Darn, I wish this market would continue for a few more weeks!!

If you are interested in having a steady supply of fresh culinary herbs, check out the herb boxes that Beth puts together.  You could be having fresh basil in January!

We also have several roasts and steaks as well as ground beef.  Take some home with you today.  If you like it, maybe you could continue to have it on a regular basis through our Beef CSA.

Time to run. Have to finish setting up everything to welcome you into our space.  It's amazing how cold asphalt becomes a small little tent city each Saturday morning.  The landscape is transformed into a community that shares food and fun.  Then at noon, it disappears.  I will miss it. 

The market is kind of like life. We have to make the best of the present, not dwell on the past, and look with hope to the future.  I hope your present (today) will be filled with joy and wonder as you wander around this temporary tent city and that you will be encouraged and have hope for the future as you see the number of people who are all working together to make the world a better place.  You are a part of this.

Hope to see you today.

Larry

Posted 9/30/2017 6:27am by Larry Brandenburg.

Friends,

Only three weeks left for the St. Matthew's Farmers Market.  The bounty keeps coming in and this week we will add Okra, Beets and Radishes to the mix.  Are you craving a nice salad this week?  You can get tomatoes, lettuce and radishes in one stop at our booth.

How about picking up one of those herb boxes you have been eyeing all summer.  You can have fresh culinary herbs all winter in the convenience of your own home!

Grass fed/finished beef choices this week include: steaks(New York Strip, Ribeye and Filet), Roasts and Ground Beef.  Incredible flavor in all these cuts and all the health benefits of grass fed/finished to boot.

We are going to offer a fall CSA this year. It will begin Oct. 14 and run till December 16.  Pick up will be every two weeks instead of every week.  The first pick up will be at the St. Matthew's Farmers on our last day there, Oct. 14.  There will also be a meat option where we will provide cuts of our grass fed/finished meat.  The Vegetable Share will be $190 for the 10 weeks and if you wish to add on the beef it would be an additional $175.  Please let me know if you are interested.

Should be a beautiful day today.  Beth has the prettiest flowers you have ever seen.  Come brighten you home and life with a bouquet that has captured all the beauty and energy of the sun growing in our organic fields this week.

Thanks for supporting local, organic farming.

Larry

 

Posted 9/23/2017 6:37am by Larry Brandenburg.

Friends,

Just a quick note about today.  

It isn't going to feel like the second day of fall so come early if you can before it gets too hot.

We will be keeping the beef cold for you so come check out some steaks, roasts or ground beef.

Lots of vegetables today.  Tomatoes, Lettuce, Squash, Fairy Tale Eggplant, lots of different kinds of peppers, Winter Squash, Green Beans, Swiss Chard and other good things.

Beth will also have many beautiful flowers available as well as her Herb boxes and individual herbs.

Hope to see everyone today.

Larry

Posted 9/15/2017 10:12pm by Larry Brandenburg.

Friends,

I guess that summer decided to make one last appearance before fall officially comes in next week.  I think it will be good for our tomatoes.  Even though I have very much enjoyed the cooler temperatures, our friends in the Nightshade family have not. They have been hanging around for a some time in the green stage but hopefully will go red with the warmer temperatures.

We actually have a tomato that is green that is supposed to be green.  It is called a Green Zebra and it is solid green throughout.  It is a wonderfully sweet and juicy fruit, especially when used as a salad tomato.

Speaking of salads, we will have four varieties of lettuce tomorrow.  Lettuce really enjoys the cool weather so I guess it's a trade off.  This lettuce must be really good because the deer sure have been enjoying it.  They come up and eat the middle right out of it.  Ruins it for us but I guess it gives them good nutrition.  Fortunately we have planted enough that we can harvest some for you too.

Beets and Swiss chard are in the same family.  And it seems they decided to be ready at the same time.  We are pulling the beets as "baby" beets so you can also use the tops as greens.  Kind of like a two for one special.  Swiss Chard is just really pretty.  And tasty.

In addition to the Green Zebra tomatoes, we will have several heirloom as well as our ever popular cherry tomatoes. One of the restaurants we do business with bought 30 pints this week and told me they were the best tomatoes they have bought all year!  I do think they are really good.  We will have about 60 pints tomorrow.

We have started to sell our grass-fed, grass finished beef.  The ground beef we have is an 80/20 grind which is a perfect mix of of lean and fat.  That results in an incredibly juicy and flavorful burger.  I gave a pound to one of the chefs we do business with and he was very impressed. I actually think he was surprised at how good grass fed beef could be . Perhaps he will become a convert! We will also have some ribeye steaks and roasts.  If you have never cooked grass-fed beef before, please ask me how to do it.  It requires some different techniques than cooking with factory farmed industrial beef.

Weather should be nice tomorrow.  If you are tailgating at the big game, come early and get some ground beef to grill.  We will have a lot of other stuff too so swing on by and say "Hey."  

Thank you for your support.

Larry

Posted 9/9/2017 6:20am by Larry Brandenburg.

Friends,

The Fairy Tale Eggplant will be back this week.  They sold out quickly last time and I anticipate the same today.  Don't miss out on them!

Our delicious grass fed ground beef will be available today.  It comes in one pound packages and makes incredibly flavorful burgers.  In addition to the wonderful taste, you are getting the healthy advantages of higher Omega 3 fats (the good fat!) and the comfort that comes from knowing no antibiotics, steroids or hormones have ever been used in this beef.

If you are craving a salad this week then try out some of our Romaine lettuce (harvested yesterday) along with heirloom tomatoes and cucumbers.

It looks like today will be a beautiful day to get out and enjoy the cool fresh air and sunshine.  Beth will have several beautiful bouquets to add to the brightness of your day.  Take one home with you today.

Come see us. We love visiting with you and sharing stories with each other as we are all on this journey to make our world a better place.

Larry

Posted 9/2/2017 6:28am by Larry Brandenburg.

Friends,

In case you were wondering, the St. Matthew's market is open for business this morning.  Rain or shine.

I will admit that it was not much fun harvesting and preparing for the market in the pouring rain yesterday.

I will admit that I didn't enjoy the drive into Louisville this morning in the rain on wet roads.

I will admit that unloading and setting up was challenging in the cold wind rain.

I will admit that I am tempted to say how hard all of this is and how unfair that we have all of this wonderful food to share with others today and yet there will probably be a small crowd'

I will admit that we will probably not make as much money as usual.

I will admit that in spite of all the above there is one word that puts everything in perspective for me.

Houston.

So, I am thankful today that we have produce, flowers and meat and a bunch of other stuff for anyone who comes today.

I am thankful that we have transportation to get us to the market and tents to set up to shelter us from the weather.

I am than thankful that however much money we make today, it will be enough.

I hope you will be able to make it out today.  We are excited to have grass-fed, grass-finished ground beef available.  We are also excited to have lettuce once again.  We are excited about all the other produce we will have and Beth's lovely flowers.

And let's all continue to pray and support all those effected by Harvey in Texas and other states.

Hope to see all of you today.

Larry

Posted 8/25/2017 9:09pm by Larry Brandenburg.

Friends,

We are really excited about tomorrow's market.  We will have squash and zucchini from our succession planting as well as our cherry tomatoes (always in demand).  Our large tomatoes are starting to produce as well as green and yellow beans.  This year we have grown a new variety of eggplant that is incredibly tender and sweet.  Much smaller fruit than the traditional eggplant and I think you will enjoy it very much.  In addition to our "normal" cucumbers, we will also have the heirloom Boothby Blonde variety.  if you have not had these you are in for a pleasant surprise.

I'm sure there are other things I am forgetting.  It has been a really long day.  Next week we will have grass fed beef for you.  More about that next week.

It has been a good week for us and we look forward to sharing the bounty with you this week.

Come see us!

Larry

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