Tallahassee May: Turnbull Creek Farm

Having found my way to the end of the gravel drive into Turnbull Creek Farm, I stepped out into the yard behind a split-level ranch and took in the modest rural skyline of a barn, a greenhouse, a workshop, serviceable fences and four acres of plants that put me on notice that I was about to interview a serious farmer.

Tallahassee May was in her field harvesting. On the trailer behind her tractor were squash, beets, greens, and flowers I know by sight but couldn't name. All by herself, in 95 degrees of July humidity, this fit, sun-bronzed woman was single-handedly carrying the weight of her farm. Things were ripe and it was time to gather them for sale.

She let me walk around and snap a few pictures while she placed the harvest into the cooler. Seeding new starts was planned after the visit, so she answered preliminary questions while adroitly mixing her potting soil and water into a feeding trough inside her greenhouse. By small farm standards, her hot house is big, but not nearly big enough for all the varieties she likes to grow.

She offered me a cool drink, and I'll confess, once we entered the air conditioning, I sat down determined to conduct the rest of the interview right there. Time being precious, she was gracious to sit down at the kitchen table. She talked about growing techniques, the unique business niche she maintains, the eclectic part-time crew she has assembled, fair wages, the price of gas, marketing, limits to growing the business, her family and her future. Two hours flew by.

So as my car pulled back down the gravel drive, the question simmered: What was the take-away message from yet another unique and enlightening visit to one of our farmer's homes?

It would be easy to give an accounting of the hard-earned fertility of the land, the diversity of the plantings, the abundance of pollinators and beneficial insects at work. But it was not these accomplishments that created the lasting impression. My gift that day was making the acquaintance of a remarkably well-integrated, creative person who is in the process of living her dream.

While the first impression was of a solitary laborer stooped in the pounding heat, doing the hard work of harvesting all by herself; through the course of the conversation I learned that on Turnbull Creek Farm, Tally is surrounded by the people and values she holds dear. In her words: " I wanted my lifestyle to be my profession. This is my job but it is also my life." Over the past five years she and her husband Kip have worked hard to build a homestead, sustaining their chosen life's work and life's style --- all while creating value for their community, family and friends.

Tally referred to her parents creativity (both artists) and her grandparents tireless tradition (farmers) as two of the secrets to her success. She honors her years of study of the Earth and how it works (holding a Masters in Environmental Education) as she beats the crabgrass into submission with her tiller or entices the butterflies into her fields with sweet basil. She holds her dreams close, including to one day be the exclusive farmer for a great gourmet chef and another to assemble a magnificent flower sales booth at the market.

While she feels the personal responsibility of the farm, her husband Kip is right beside her when she needs him and she is there for him in the same way. They make their son, Sawyer, a high priority --- raising him not necessarily to be a farmer --- but to be a person who lives his dreams too. The way Tallahassee tells the story, it all connects and she feels connected to it all.

Perhaps describing this one aspect of her business will help make the point. Turnbull Creek Farm is half of a collective farming effort customers know as Fresh Harvest LLC . She works with John Drury of Drury Family Farms. Tally grows field crops while John specializes in hoop house growing. Together they manage a weekly subscription service that sells fresh produce and flowers grown without chemicals.

Their unique business model hinges on a weekly email that provides the selection of available fruits, vegetables, and flowers, along with prices. Customers have a few days to place an order, asking only for what they like and without obligation to order every week.

If it is not immediately obvious, what makes this arrangement different is that the customer gets free choice, week-by-week, of what they want. This is not farmer's choice like with a traditional Community Sponsored Agriculture (CSA) box. On a first-come, first-served basis, they set out to satisfy nearly three hundred customers every week.

"We (Tally and John) talk sometimes about what would happen if everyone ordered all at once, or just ordered one thing. Thank goodness we have not had to find out yet. So far, everything we grow goes to a good home." Wisely anticipating the worst while working for the best, Tally exudes a quiet self-confidence based on her own willingness to carry the weight of her dream - the farm. She seems to know that there are hundreds of others who appreciate the effort and will support her when necessary.

Allison and Mathew Neal: Arugula Stars

Arugula Star Farms became Certified Organic in November of 2007. This young 20 acre operation has all the elements of a very successful farm: good soil, spring water, diligent management and tireless dedication to working the land.The fact that they have expanded their cultivation eight-fold this season is good news for all of us.

Nestled on the bottom land of the valley that runs from Leipers Fork to Columbia, the farm enjoys some of the most fertile soil in Maury County. The Neals employ a strategy of crop rotation, cover cropping and straw mulching to assure the soil is replenished and no pesticides are used in their production. As a Certified Organic grower, they have certain rules they must follow, but the Neal's standards are even higher.

This year they are growing three acres of organic oat straw to provide them their own organic mulch. To assure no chlorine from tap water enters their field, they have installed a 3,000 gallon water tank that slowly fills from their natural spring.

What really makes Arugula Star Farms so exciting are the farmers. Allison Mills Neal is a thinker who has been pondering the sustainability of our food system since college. With a solid science background, Allison draws enormous enjoyment from working out the challenges of the farm. Also an accomplished chef, she has selected an wide array of vegetables for cultivation this year.

Mathew demonstrates both a deep faith in Allison's plans and a can-do optimism that makes the ideas come into being. For instance, with the help of his front loader, Mathew has installed the metal frame of their 1/8 acre shade structure. The mammoth posts are recycled railroad track inserted vertically to a height of 14' in the air. The complex pulley system that moves the shade cloth to where it belongs is a small engineering miracle. He drives the tractor most of the time too.

Both work with an ease and an energy that is inspiring. Individually they are bright and together they are radiant. Like the small white flower on the arugula plant, these two are stars of the Franklin Farmers Market. Stop by their booth this week for Ice Bred Rouquette Arugula, different varieties of Spinach, Cherry Belle Radishes, and different varieties of Salad Mixes.

Hatcher Family Dairy and the Rock N Roll Farm

It is hard not to be awed by the Hatcher Family and their operation in College Grove, TN. It is difficult to tell if it is the land or the animals or the people that create the impression, but the combination of all three is impressive, no doubt about it.

On arriving at the "Rock and Roll" Farm just before sunset, I found Jim Hatcher, the farm's manager, unloading the freshly processed milk into their new on-farm store in preparation for the labeling party. Jim sent me a few driveways down to meet his brother Charlie who was doing the evening milking while his wife Sharon was attending to chores in the barn. Charlie matter-of -factly spoke of the history and future of the family business while he single handedly milked a dozen cows with an expertise that only a lifetime of familiarity would allow. The animals were at ease, settled into their system of care and production.

Charlie nearly crowed when he talked about the current pasture the cows were enjoying; a mix of high clover and sweet spring grasses that produce so much beta carotene the milk that it is practically orange. He was equally as happy when he spoke of the new processing plant that will be built on the farm this fall. This hefty investment will allow them to process milk, cheese and perhaps even ice cream in the next year or so. Currently Middle Tennessee State University processes about 20% of the Hatcher milk for direct sales in our region while 80% goes to a milk cooperative in Atlanta.

After two sets of milkings, Charlie and his daughter Jennifer, (both of them veterinarians), tended to an abcess on one of their girl's hoofs. Roping the sore leg gently but firmly to the coral sidebar, they cleaned the tender spot, clipped her hoof and sent her on her way. Then Charlie got paged to join the labeling party.

Dropping in was irresistible. When the door opened into the small farm store that Sharon manages daily with help from Lucy and Jessica Hatcher, I found it filled wall-to-wall with thumping rock beats, laughter and a dozen people of all ages and sizes working away at hand labeling the milk that would be sold during the week. It was like walking into a nightclub hot spot that you would wait to get into if you had to.

There was so much fun and pride and friendship amongst this group of conspirators. The raw energy, coming from the grass and clover and the great beasts that roam the Rock and Roll family farm, rising out of the long-standing traditions and the rare new vision of this generation of dairy people, bubbling up from the fun and family and friends has all contributed to making Hatcher Family Dairy a household name in just a very short time ... this is the secret of their success.

Or it could be that the chocolate milk is to die for. You be the judge and come visit Charlie and his family at the Franklin Farmers Market this Saturday. For more information, visit the Hatcher Family Dairy website .

Roy and Treina Blair - Three Meadows Farm

Located thirty minutes SE of Columbia TN, the Blair family Farm is 50 acres of beef and dairy on the hoof, foraging broilers, free ranged layers and pastured pigs.

Using a rotational pasture method made famous by Polyface Farms Joel Salatin, Roy, Treina, Alec and Madeline Blair grass feed 30 head of Black Angus beef stock and a score of Tamworth pigs that feed on everything from wild acorns and hickory nuts to Johnson grass. Their free ranged poultry boasts a flock about six-dozen layers of various breeds, depending on losses to natural predators like owls and raccoons. They average 600 (Cornish/Rock and Heritage breed) broilers on pasture during the season. The broilers are raised in moveable houses for their protection. The pigs and chickens are supplemented with Organic - Soy Free feed.

The Blair's established their farm in Maury County in 2000 because they wanted fresh healthy food for their family. Their conviction is that good grazing makes for healthy proteins and humane treatment makes for better animal management. For instance, their cattle are free from growth hormones, totally fed and finished on pasture that has no pesticides or chemical fertilizers sprayed on it and are let loose on a fresh pasture every couple of days.

The chickens share the paddocks with the cattle and spread the natural manure on the grass by their foraging. Each day the broilers are moved onto fresh grass. The layers roam freely and are only cooped up evenings for their safety. When it is time to re-seed a paddock, the pigs are set free and they root up just about everything in sight. When not foraging in the cattle paddocks, the poultry and porcine get fed from the forest floors that intertwine amongst the pastures. This natural grass management keeps the feed stream free of chemicals and makes for robust pasture.

Two years ago they added three Jersey cows to the land and have been enjoying fresh milk and cream for the family. They also farm two productive garden patches that furnish fresh food for their table throughout the season. What they don't eat they bring to the market for you to enjoy.

Roy insisted that we invite all of you to visit the farm when you can so you can see how your food is raised with such care and concern. If you are interested, please call ahead at 931-380-1146.

Beefalo for Health, Gardening for Enjoyment

Looks like one. Sounds like one and acts just like one too. But of course, appearances can be deceiving. For these are not your ordinary, average, everyday cattle. These are Beefalo, a specialty of the Crabtree Family Farm in Woodbury Tennessee. Beefalo come from the cross breeding of domestic beef cattle and Bison, the great American buffalo you remember from all the old Western movies and literature. With Beefalo, you get the best of both breeds and with just one taste, you’ll know it! Though Beefalo has all the delicious flavor of premium beef, it’s lower in fat, cholesterol & calories. Plus, the Beefalo born & raised on the Crabtree Farm are fed only grass, hay & natural grains. The Crabtree family does not treat their beefalo with antibiotics or hormones and the meat is USDA inspected and approved. Charles & Nora Crabtree and their family work hard to raise the best in Beefalo, which you can find at the Franklin Farmers’ Market. Along with the Beefalo, you’ll also find heirloom vegetables and farm fresh eggs from the Crabtree’s free-range chickens.

Discover “The Better Red Meat”...Beefalo!

Fresh Pickin of Another Kind

Each week at the Franklin Farmers’ Market, you’ll find the farmers are not the only ones with fresh pickins’. Every Saturday, the unmistakable notes of bluegrass music drift through out the market shed, as the Franklin Square Pickers entertain. Together for 9 years, the band is a familiar and welcomed at the market. There’s Russell Jackson on guitar and Lizzy Jackson on bass & vocal. Gerald Pollock also strums the guitar and sings, while Tracy Hackney plays the mandolin & sings. Loran Conklin does the fiddlin’, while Red Marbut picks the banjo and sings along. And quite often, guest players drop in to play along with the band. From market regulars, to the youngest toe-tapper, all will tell you that the market would not be the same without the Franklin Square Pickers! For information on booking, call 615-646-6102.

Remember, when you buy Tennessee-grown fresh produce or fruit, you are helping Middle Tennessee family farms stay productive. And farmland that is productive is less likely to disappear into a development project or urban growth. The Franklin Farmers' Market was created to help local farmers. The market believes that farming can remain profitable for family farms with responsible farming practices and the careful planning and management of urban growth. The non-profit Franklin Farmers' Market organization gives farmers a reliable venue to sell what they grow. At the market, you'll find wide variety of fresh, locally grown seasonal fruits, vegetables, flowers and goods.

Real Farmers. Real Food. Real Good.