New Mexico Native Chiles
The New Mexican Native Chile, which is sometimes called the Chimayo, Dixon, or Velarde, has been a part of the local diet in New Mexico for centuries. The chile owes its variety of names to the numerous towns where it is grown. Today, Hispanic farmers who rely upon traditional methods to produce these quality fruits grow the Chilies on small plots of land, with flavor and heat varying accordingly. The Chile is typically about six inches long, red or green, with crinkly skin. The chiles are eaten fresh, dried whole or ground into a coarse powder that forms the basis for regional dishes.
Birch Point Farm is a CSA farm in lovely northwest lower Michigan, located between Lake Leelanau and the west arm of Grand Traverse Bay. We specialize in heirloom vegetables, herbs, and cut flowers, which we market through our CSA, the Traverse City farmers' market, and local wholesale accounts. (more...)
Big Sycamore Farm St. Charles, MO We are a small uncertified organic farm located in St. Charles, MO. We grow a variety of unique cold and warm season crops available for sale at the St. Charles Farmer's Market on Riverview Rd. We practice a variety of farming methods including dry farming, french intensive, no till, and permaculture. (more...)
Big Blue Sky Farm was founded by Montana Stovall in 2012 after he moved back to Texas to be closer to his children. From 2010-2011, Montana operated Yokna Bottoms Farm in Oxford, MS with 87 families participating in the CSA program. For the 2013 year, We are pleased to announce our collaboration with Skinny Lane Farm in Elgin, TX. (more...)
We are a family run farm located in the Southern Missouri / Northern Arkansas area. Our area of the country is rich in heritage. People of the Ozarks are known for Folk Art and creating things out of necessity. Gardening is also something done in this area out of necessity. Our art and farm are our only means of support for our family. (more...)
We are a very small, urban farm, right in the heart of Austin. We are located about a mile east of the state capital building on land that was first used to grow food over 100 years ago! Currently we offer heirloom produce from September to June. 3 times per year we have Freedom Ranger Chicken. (more...)
Making the best preserves requires using sustainably grown local fruit that is not frozen or refrigerated and that is processed within a day of attaining ripeness. It is hand-cut and cooked by open kettle method without the addition of pectin, and is prepared in batches that contain no more than 7 pounds of perfectly ripened fruit. (more...)