Waterberry Farm

A rainy day in Autumn

2011-10-11T21:10:00.000-04:00

Here area few pictures from a rainy Autumn day on the farm. Fall is a beautiful time of the year!

Making Chow Chow

2011-07-18T11:19:00.000-04:00

The origins of chow chow is somewhat debated but basically it was a way to preserve the vegetables at end of the growing season. It's a pickled relish made from a combination of many vegetables. It can include a variety of vegetables such as cucumber, peppers, celery, corn, lima beans, carrots, peppers, onions...etc. Chow chow can be eaten by itself or as a condiment on hot dogs and hamburgers, with mashed potatoes or pinto beans. This recipe is an old Pennsylvanian Dutch chow chow. It's mustard based and contains a variety of summer vegetables. Southern style chow chows are similar but usually contain spicy peppers, green tomatoes, and cabbage or cauliflower. You could really add almost any vegetable to the mix.

Chow Chow

Ingredients:
1 quart cucumber, diced
1 quart Lima beans
1 quart green beans, cut into pieces
1 quart sweet corn
1 pint green pepper, diced
1 pint red pepper, diced
1 pint celery, diced
1 cup onion, diced
1 Tablespoon dry mustard
2 cups sugar
4 cups vinegar

Bring a large pot of water to a boil. Cook all the vegetables separately, about 3 minutes each, until tender but not soft. Drain cooked vegetables and mix together. In a large pot, combine the, sugar, vinegar, and mustard. Bring to a boil. Add all the vegetables and bring to a boil. Put immediately into hot mason jars and seal.

Put the hot chow chow into hot quart or pint jars. It's best to wash them in the dishwasher and dry on high heat. Leave them in the dishwasher until ready to use. Make sure your jars have no nicks on the rims and the jars are not cracked. They cannot seal if the rim is nicked. Cracked jars should be discarded. In a small pot or skillet, add about an inch of water. Place the lids for the jars in the water and bring to a boil. Leave them in the hot water until ready to use.

After the jar is filled to about a 1/2 an inch from the top, using a clean damp cloth, wipe the top rim of the jar. If there is anything on the rim of the jar it will not make a tight seal.

Take a lid from the hot water and place it on the top of your filled jar.

Add the ring to the top of the jars and tighten as tight as you can get them. Be careful as you tighten the jars. You may have to wear an oven mitt or use a dish towel when you do this as the jars will be very hot.

Your jars should begin sealing within 30 minutes or so as they cool down. You should hear a popping sound to indicate that they are sealing. The jars are sealed when the "button" on the tops of the lids are flat. If they do not flatten, your jar is not sealed and you must either process the unsealed jar in a hot water bath or keep the jar in the refrigerator.

Crisp Claussen-style Dill Pickles

2011-07-05T09:55:00.001-04:00

We've got lots of cucumbers at the farm right now. That means it's time to make pickles! This is a recipe for Claussen-like pickles. It's a simple, very quick pickling method. These pickles are a refrigerator pickle. They are not canned. This gives the pickles the crisp snap of a Claussen pickle. They are ready to eat about a week after you jar them and will last, refrigerated, for 6 months to a year.

1 gallon pickling cucumbers, do not use waxed grocery store cucumbers

6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill, or 6 sprigs fresh dill weed and 1/2 tablespoon dill seeds

pinch of red pepper flakes
1 1/2 quarts water
2 cups cider vinegar
1/2 cup canning salt

Boil liquids and seasonings to dissolve the salt then cool to room temperature. Slice the ends off of the cucumbers. The blossom end of the cucumber will make the pickles soft if left on the cucumber. Then slice the cucumbers lengthwise into quarters add to jars along with the dill.

Pour over pickles and refrigerate. Shake the jars of pickles at least once a day to redistribute the spices. The pickles will be ready to eat in about a week. They will be good for about 6 months kept in the refrigerator.

If you live near the Slocomb area, we've a lots of pickling cucumbers, right now! As with all of our produce, no herbicides or pesticides are used in the production of our cucumbers. Give us a call if you'd like to stop by and purchase some of our cukes and make your own pickles. Ask about what else is growing on the farm right now.

Waterberry hits the road...

2010-06-02T15:16:00.000-04:00

Well not Waterberry, it's still right there in Slocomb, but the farm has been shut down for the summer. After all these years of farming we decided it was time for a break from working. So we've closed up the greenhouses, packed up the camper, and hit the road! We're on our way to Alaska for the summer. Yup, we're driving all the way to Alaska. Once there will be spending the summer volunteering at Camp Victory in Sutton.

Don't worry we'll be back sometime in September and be ready to start growing again, but for now this is our home!!

.For updates on our trip and highlights from our summer, check out our other blog at www.lifeintheotherla.blogspot.com

How to freeze strawberries

2010-05-07T15:44:00.001-04:00

Our strawberry season at Waterberry, will soon be just a memory. It's sad to see the berry season wind down and the last of the berries picked. Luckily, we know we've got berries put away that we'll enjoy through out the rest of the year. Strawberries can be made into jams or preserves, but the easiest way to preserve strawberries is freezing. There are a couple of different methods that can be used for freezing your fresh strawberries.
The first, and by far the most simple way to freeze your strawberries is, freezing the whole berries. This is the best method for very ripe, red berries. Wash and sort the berries, discarding any bad berries. Hull the berries (remove the green tops and stem) and place the whole hulled berries into plastic freezer bags. Lay the bag flat and try to have the berries in a single layer. Gently push as much air out of the bag as you can, taking care not to crush the berries. I stack mine on a cookie sheets and put them in the freezer. This way they stay nice and flat and be much easier to stack in the freezer, once frozen.

Another way we like to freeze our strawberries is, sliced with a little sugar. This method is great for slightly under ripe or not very sweet berries. It's also great for berries that you plan on using in smoothies. Clean the strawberries the same as for the whole berries, removing the stem and tops. Then slice or quarter the berries into a large bowl. Add about 1/2 cup of sugar for each quart of strawberries you have in the bowl. If your berries are already very sweet you may want to use only about 1/3 cup sugar per quart of berries. Gently stir the sugar into the sliced strawberries. Bag the sugared berries in plastic freezer bags immediately, laying the bags flat on a cookie tray. Gently press out any excess air form the bags. Place in the freezer. The sugar will begin to draw the juice out of the strawberries, so you want to get them in the freezer fairly quickly.

There are a couple of other freezing methods for strawberries, but these are the two that we use and have found to be the most successful for our needs.
Freezing strawberries is so easy, you have no excuse not to have your own stash of frozen berries!

Snow Day!

2010-02-15T16:57:00.000-05:00

It only happens once every ten to twenty years but it snowed here at Waterberry farm this week! It only lasted about a day, but it turned our farm into a winter wonderland. Here a a few pictures from our snow day.

Summer's over

2009-09-23T19:18:00.001-04:00

Well its been a great summer here at Waterberry Farm. We stayed busy with the Farmers Market until August and then took a short break from growing in order to get the greenhouses and systems clean and ready for the Fall season.

Last week we hosted a potluck supper on the porch, as a thank you for all those that volunteered and participated in the Poplar Head Farmers Market this summer. Thanks to everyone's hard work the Market was a huge success. A big thank-you to the First Baptist Church volunteers. They were an amazing group of people. They arrived bright and early every Saturday with smiles on their faces and worked in 100 plus degree heat without a complaint. We couldn't have done it with out the help and support of the volunteers and of course we wouldn't have a market without our farmers.Thanks to all that participated and I can't wait till next year!

It had rained most of the day but the sun came out just before everyone arrived and it was a perfect evening!

farmers market

2009-06-26T17:31:00.004-04:00

Farmers markets are in full swing in our area. Look for Waterberry Farm at the Poplar Head Farmers Market in downtown Dothan every Saturday in June and July. The market opens at 8:00 a.m. and you better get there early if you want any of our produce and baked goods. We sell out fast!
This week at the market we'll have our wonderful Waterberry Bib lettuce, heirloom tomatoes, basil, Waterberry pesto, heirloom tomato relish, and a variety of artisan breads. This week we'll be selling strawberry-lemon and lime aid, featuring our hydroponic strawberries. Stop by for one of these refreshing drinks as you stroll through the market!

See you at the market!

Spring Peas

2009-05-16T10:59:00.007-04:00

Every year since I was tiny the first signs of spring was the harvesting and freezing of peas and my favorite thing was to eat those sweet little peas raw from the shell.

For us here in the deep South our first peas can be picked as early as the first week of May and here at the farm our peas are ready. As with all foods when they are in abundant supply it's time to think of fun new ways to eat them. One of my favorite peas recipes came from Gourmet several years ago Crostini with Roasted Garlic Pea Puree kind of like a fresh peas hummus this makes a great spring appetizer.

Ingredients
1 head garlic, unpeeled
¼ C olive oil
1 baguette, cut diagonally into 1/2-inch-thick slices
1 ½ C fresh peas OR a 10-ounce package frozen peas, cooked and drained
a large piece of Parmigiano-Reggiano
2 tsp fresh lemon juice
3Tb water

Preparation
Preheat oven to 400°F.

Cut 1/2-inch off top of garlic head and put head on sheet of foil. Drizzle 1 tablespoon oil over garlic and wrap tightly in foil. Roast garlic in middle of oven until very soft, 30 to 40 minutes, and cool.
While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
Squeeze roasted garlic from head into a food processor add peas, cheese lemon juice and 1Tb olive oil and salt and pepper to taste. Blend pea mixture until smooth adjusting consistency with water 1 TB at a time.
Spread toasts with about 1 heaping tablespoon pea purée on each toast and top with shaved Parmigiano-Reggiano. Drizzle with remaining oil.
yield: Makes about 24 crostini

When buying peas choose fresh peas with crisp, smooth, glossy, bright green pods. Avoid any that are wilted, dried, puffy or blemished. For the sweetest flavor, try to purchase them from a farmers market. Plan on using fresh peas as soon as possible after purchase as their natural sugars will convert to starch soon after picking. Peas will stay fresh in a plastic bag in the refrigerator crisper for 3-4 days but don't expect them to keep their characteristic sweetness for more than a day.

Shell the peas just before cooking to prevent them from drying out. Working over a large bowl, squeeze the pod and press your thumb against the seam to split it open. Continuing the same movement, sweep your thumb down along the inside of the pod to pop out the peas.
To preserve the sweetness of your fresh peas blanch them in boiling water until they turn bright green about 1minute, remove from the hot water and rinse with cold water to stop the cooking. At this point they are ready to use in your favorite recipe or put into zip lock bags to freeze for a bit of spring next winter.

Freezing Corn 101

2009-05-11T13:26:00.016-04:00

Every year I look forward to my first ear of fresh sweet corn. It's wonderful! Too bad the season for corn is only a few short weeks a year. Freezing freshly harvested corn allows you to preserve it at it's peak of flavor.
In our area farmers are already beginning to harvest the first of this years corn. We came across some very nice sweet corn at a great price and decided to freeze some for the rest of the year. We bought 3 cases that had between 55-75 ears per case. Freezing corn is quite simple, you just need to follow a few basic steps. I took pictures of the process. Here is corn freezing 101:

The first step is to get very fresh sweet corn. If your not picking the corn yourself, try to get corn that was picked within a day or two of when you plan to freeze it. The sugars in the corn begin to turn to starch as soon as it's picked. So the sooner you freeze the corn after its been picked, the more sweetness it will retain. The ears should not be too large. Very large ears are also typically less sweet.
The next step is to husk the corn. This is my least favorite part of the process. Luckily for us my Dad is a husking machine!

After the corn is husked it needs to be cleaned to remove as much of the silk as possible. A very soft vegetable brush works best for this step.

The next step is to blanch the corn. Bring a large stock pot filled about half full with water to a boil. When it boils add as many ears as you can fit making sure they all stay submerged in the water. Adding the corn will stop the boiling process. Place a lid on the pot. Allow the corn to come back to a rapid boil. This may take 10 minutes or more. Keep an eye on the pot because once it reaches a boil the corn is blanched. Remove the corn immediately from the hot water using tongs.Since you will more than likely need to blanch your corn in multiple batches, you will want to save the hot water in your stock pot. This not only conserves water but also greatly shorten the amount of time it takes to bring the water to a boil. You may need to add more water to your pot as you go.

While your waiting for your corn to come to a boil you need to prepare for the next step which is cooling the corn. Fill your sink with cold water. If you have a two compartment sink, fill one side with cold water and the other side with ice water. If you don't have a two compartment sink you can fill a large bowl or tub with the ice water.

Place the corn into the sink filled with cold water. After the corn is blanched it is critical that it is placed immediately into cold water. This will stop the cooking process. You will lose your fresh corn flavor if you allow the corn to cook to much. Next transfer the corn to the ice water and allow it to cool completely.
The next step is cutting the corn from the cob. This is the only step that requires a little skill. After doing a couple of ears, you'll get a feel for how to get the corn without cutting into the cob. A small sharp knife is the important key for this step. A pairing or vegetable knife works best. After you cut off all corn from the cob, turn your knife so that the blade face outward and scrape down the cob. This will remove all the sweet juice and bits of corn that remain on the cob. This step is a bit messy but you'll be getting every bit of your sweet delicious corn off the cob. You will need a large bowl to cut into. I find it works best if I place the bowl in my lap while I cut off the corn. Do whatever feels comfortable to you.

After you finish cutting off the corn from the cobs, scoop the corn into zip lock freezer bags. I used quart sized bags which will hold enough for 4-5 servings. For smaller servings use a pint sized bag. Lay the bag on it's side and flatten out the corn. Press out as much air as possible before closing the bag. Flattening the bag not only helps you to remove the air but it also makes it much easier to stack the corn into your freezer.

Place bags into the freezer and enjoy your sweet corn all year long!

Even the dog got in on the action! She stole three cobs from the tub. All the rest went to some very happy cows!

Weekend Breakfast on the Farm

2009-03-30T09:29:00.004-04:00

Spring has sprung here on the farm, the azaleas are blooming the trees are budding out and the air is a buzz with bees doing their business.

And what could make a beautiful spring more complete than a lazy breakfast on the porch. This morning we enjoyed fresh bagels with strawberry butter.

Home made bagels fresh from the oven, chewy on the outside with a tender interior, these may the best bagels you will ever eat!

Strawberry butter:

1 stick butter, room temperature

1/2 C sweetened fresh strawberry puree

In bowl of a stand mixer whip the butter until light and increased in volume, slowly add the strawberry puree continuing to whip until fully incorporated. Add sugar and salt to taste. Whip until doubled in volume.

Enjoy on bagels, toast, pancakes or fresh bread.

2009-03-14T19:02:00.002-04:00

Lemon curd is pretty high on my list of favorite things. So a while back when I came across a recipe for strawberry curd, I definitely wanted to give it a try. A curd is usually made of citrus combined with sugar, butter and eggs. It's thick and has sort of a pudding like texture. They can also be made from fruit combined with citrus and eggs. Since strawberry season is in full swing at Waterberry Farm, we're on the lookout for new ways to use them. Of course when I went to make the strawberry curd, I couldn't find the recipe I'd seen originally. It's out there somewhere on the world wide web!! I adapted this recipe from one for I'd found for a raspberry curd. I had some leftover cake I want to use up so I decided to put it between the layers of cake. The cake I used was just a basic vanilla cake. I liked it with the curd, but I think a lemon cake would have been even better. If you'd rather not go to the trouble of making a cake, you could just serve it as is with a dollop of whipped cream on top.
Although I really like this curd, I think that I'm going to try making one that doesn't have whipped cream and is more like traditional lemon curd. So stay tuned for strawberry curd part two!

The strawberries are here!

2009-01-15T17:44:00.008-05:00

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In spite of the frigid temps we've had over the past few evenings, we've started picking the first of the ripe berries! So what did we do with the first berries? Well we ate quite a few, but some of them got dipped in rich dark chocolate. Chocolate dipped strawberries are a quick easy treat, but they look impressive. Roll the chocolate dipped berries into nuts or sprinkles and they look like something that came from a candy store.
Method

Melt 5-6 ounces of semi-sweet or white chocolate chocolate

Microwave directions for melting chocolate:
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny.
Remove the container from the microwave and stir the chocolate until completely melted. Be careful not to overheat or the chocolate can burn.
Dip strawberries in the melted chocolate, lightly shaking the berry to remove any excess chocolate. Roll the dipped strawberries in chopped nuts, chocolate sprinkles, or toffee bits. Place on parchment paper and let chocolate set-up. The strawberries are best eaten within a few hours of dipping them in the chocolate but can be kept overnight if refrigerated.
Note: make sure your strawberries are completely dry when you dip them into the chocolate. Any water on the berries will ruin the chocolate.

Our strawberries are sold by the quart and can be picked up by appointment at Waterberry Farm in Slocomb. They can also be purchased at The Butcher's Block on Westgate Parkway in Dothan. Get some of our wonderful pesticide free strawberries and start dipping!

Chirstmas on the farm

2009-01-05T13:31:00.003-05:00

Christmas at the farm is always exciting with food, fun and more food for all.
Enjoy these images of Chirstmas on the Farm

the winter lettuce crop looks good and tastes even better

the farmers table is set for Christmas dinner:Beef Wellington,Roast Asparagus,Parmesan souffle and Pear Bluecheese and Waterberry Lettuce Salad

Time marches on at it's own pace here on the farm and before we know it Spring will arrive and the farm will wake from it's long winters nap.

Waterberry Holiday Salad

2008-12-05T19:09:00.005-05:00

This a wonderful salad for anytime, but the cranberries and toasted pecans make it a perfect salad to serve this time of year. It's quick and easy but impressive enough to serve at a dinner party. Our soft buttery lettuce is perfect in this salad but, if you're not lucky enough to live near our farm, you can use any Bib or mescaline salad mix.

Bib Salad with Cranberries, Toasted Pecans, and Gorgonzola Cheese

serves 4
1 head Waterberry lettuce, coarsely torn
1/3 cup pecans, toasted and chopped
3 ounces Gorgonzola cheese crumbled
1/3 cup (or as many as you like) dried cranberries
Mound lettuce onto 4 plates, top with pecans and Gorgonzola cheese. Drizzle with you favorite balsamic vinaigrette.
Enjoy!

Strawberries will be here soon

2008-11-24T11:15:00.003-05:00

The berries are beginning to flower! We'll have our wonderful herbicide free berries very soon. We hope to have our first harvest in time for Christmas. Check back soon!

Give Waterberry Preserves this Christmas

2008-11-04T07:30:00.001-05:00

Lots of preserving has been going on at Waterberry over the last few weeks. We've made all kinds of chutneys, relishes, jams, and preserves.

Pictured here left to right: Cranberry, Pear, and Lemon, Jam, Pear,Apricot,Pineapple, Preserves, and Waterberry Strawberry Preserves

We've had lots of people asking to buy the jams and preserves for Christmas gifts. All of our preserves, jams, chutneys etc., are in bottled in 8 ounce jars and cost $5.00. The strawberries, pears, and figs are all grown on our farm.

Here is a list of all our preserves:

Fig Chutney

Cranberry, Pear, and Lemon Jam

Cranberry Rum Relish

Pear, Pineapple, Apricot Preserves

Waterberry Strawberry Preserves

To order e-mail: waterberryhydrofarm@yahoo.com or call 334-886-2454

Look for Waterberry Lettuce at the Butcher's Block in Dothan

2008-10-22T14:08:00.004-04:00

Look for Waterberry butterhead lettuce at the newly established Butcher's Block in Dothan. Located at 561 Westgate Parkway, the Butcher's Block specializes in high quality fresh cut meat, imported cheeses and fresh produce. The Butcher's Block shares our passion for providing our area with fresh, local, high quailty, herbicide and pesticide free, produce.
Drop in today and pick up a steak and a head of our fresh from the farm lettuce!

All things Fall

2008-10-04T11:13:00.002-04:00

Fall has arrived! Here at the farm we have all the signs cool crisp mornings, squirrels busily gathering nuts, leaves beginning to fall, and we are planting our Spring strawberries 6000 to be exact! More about the strawberries later right now let's talk fall.

Nothing will put in the Fall mood faster than these Pumpkin Spice Pancakes with Apple Butter. Whip up a batch, grab a cup of coffee and meet us on the porch for a Fabulously Fall Breakfast
Pumpkin Spice Pancakes

Ingredients:

2C all purpose flour

2Tbs brown sugar

2 tsp baking powder

1tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp vanilla extract

1/4 tsp salt

1 1/2 C milk

1/2 C pumpkin puree

2 eggs

2 Tbs butter, melted

In a large mixing bowl combine flour, brown sugar, baking powder and spices. In another bowl combine milk, eggs, pumpkin, butter and vanilla. Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cup fulls onto prepared hot griddle sprayed with cooking spray. When bubbles begin to form, flip the pancake over. Cook until golden. Serve with a drizzle of pure maple syrup a dollop of apple butter and walnuts or pecans.

So delicious! Sit back relax and take in the sights, scents and falvors of Fall!

Farmer's Table

2008-08-18T12:15:00.005-04:00

So everyone has been asking "When is the next farm dinner?" and I am pleased to let you know that it will be October 11.
We have been enjoying cooler days with much less humidity and we hope by then we will have cool fall evenings.
This will be our Fall Harvest Dinner spotlighting all our favorite fall foods and flavors.

Social Hour

Artisan Cheese and Bread

Chutney

Dinner

Sweet Potato Ravioli with Local Greens and Applewood Smoked Bacon

Harvest Beet Salad with Pears and Spiced Pecans

Glazed Autumn Vegetables

Brussel sprouts, turnips, carrots and parsnips

Pork on Pork

Pork shoulder and belly(bacon cut) simmered in a rich Bourbon Sauce with Creamy Grits

Harvest Pie Table

back by popular demand

Selection of our favorite pies for Fall

$65 per person

As always seats are limited so reserve yours early, no reservations will be held without payment. Call Waterberry Farm @ 334-886-2454 or e-mail waterberryhydrofarm@yahoo.com

2008-08-05T10:10:00.006-04:00

This will probably be the last week we have figs. sigh. Oh well there's plenty going on at Waterberry right now. The Kieffer pears are just beginning. Kieffer pears are old pear variety that grows everywhere here in the Southeastern U.S. It's a very hard pear that is best picked green and allowed to ripen after picked. Although these pears aren't good to just eat, they are great canned. Because they are a hard pear they make wonderful preserves and pies. This week, for market, we used our pears to make Pear, Pineapple,and Apricot preserves. Stop by our booth at the 84 west Farmers Market to pick up a jar. Get there early and you just might get one of the last pints of our figs! We'll also have pesto and sun-dried tomatoes. Of course we'll have plenty of our hydroponically grown butterhead lettuce. See you at the market!

Farmers Market

2008-07-19T11:56:00.004-04:00

This past week at the Farmers Market we featured fresh figs and our homemade fig chutney. They were a real hit. We sold all we had in about an hour and a half!
We are at the 84 West Farmers Market on Thursday's from 3-6pm (many times we sell out by 5pm) Get there early to get the best selection! Check back later for a list of what we'll be selling this Thursday.

Summer perfection

2008-07-14T13:55:00.004-04:00

So I can see that great minds think alike, with summer in full swing and tomatoes at their peak I can't think of a better lunch than a tomato sandwich. Although I do like the classic tomato and mayo my all time favorite has an Italian twist.
Start with a nice hunk of sourdough, next add some fresh pesto, then fresh mozzarella, top with garden fresh tomatoes some fresh ground black pepper and sea salt finish with a drizzle of balsamic. Enjoy all the summer flavors at their best.

Figs ripe for the picking

2008-07-12T10:40:00.000-04:00

You say tomato, I say... summer!

2008-07-08T13:03:00.009-04:00

Summertime, summertime, sum, sum, summertime... Warning: A really good ripe tomato may make you want to break out into song. What could be more summery and delicious than a red ripe juicy tomato? This year, dad planted a heirloom variety of tomatoes in the hydroponic system. Wow, the taste is amazing. They taste and smell like, well, a tomato! The heirloom varieties are not high bred to produce a uniform size and shape. So they often look less than perfect than grocery store tomatoes but taste so much better. The variety, combined with the fact that the tomato is allowed to ripen on the vine, is what we think make our tomatoes so tasty! (And of course, no herbicides or pesticides were used on these babies.)

They taste so good, in fact, that I prefer to just slice them, and put them on bread with some mayo and maybe just a sprinkle of sea salt. Nothing fancy but one of the best things you'll ever eat! You can taste the hot summer sun in every juicy delicious bite!

Farmer's Table Summer Solstice

2008-06-25T18:05:00.011-04:00

Here is a little more about the farm dinner we hosted last Saturday. We held it outside, on our family farm. When we decided to hold one of our farm dinner's in the summer, we knew that we'd be tempting Mother Nature. Here in south Alabama in the summer, you never know what the weather will do. Tropical storms, 100 degree temps, 99% humidity...you get the idea. So the week before our dinner we watched the weather, held our breath, and said more than a few prayer's, that the weather would participate. As the week-end neared we had a 50% chance of scattered showers in the forecast. Around here that means it may rain at your house but half a mile away the sun may be shinning. Would it rain or not? It was any ones guess. Our back-up plan was to put all the tables on the wrap around porch of my parent's house.
With our guests arriving at 5:30, at about 4:00 we decided to go ahead and set up outside. It would be nearly impossible to move everything if it did start to rain. Lots more prayer's were said!
At 5:30 our 22 diner's began to arrive. We had a table with various cheeses, homemade cherry chutney, and a tomato, basil, and garlic salsa, for them to munch on while they mingled. Our famous mint tea and a strawberry lemon-aid were on offer to drink.
Just before we planned to have everyone sit down for dinner, Splat! Some fat raindrops began to fall! NO! was the collective cry, and God listened. The rain stopped, the clouds right above us parted and opened to a patch of blue sky. The dinner was wonderful, featuring fresh local ingredients, with as many as possible coming from our farm. Here's what was on the menu:

Farmer’s Table Menu
Summer Solstice

Artesian Cheese Table

Grilled Flank Steak with Portabella Mushrooms
Grilled Alabama Shrimp Skewers

Blue Cheese Potato Salad with Apple wood Smoked Bacon
Grilled Slocomb Corn on the Cob with Basil Butter
Summer Grilled Vegetables with Picnic Vinaigrette
Waterberry Farm Green Salad with Purple Radish and White French Dressing

Blue Ribbon Dessert Table

Fried peach hand pies

For dessert, we had a friendly competition. Mom, my sister, a family friend and I, all made fruit desserts. Then we let the guest tell us their favorite. Everyone had a great time tasting and retasting all the desserts, but we never did come up with a clear winner. Maybe that's because all the choices were delicious. We had quite the spread. There was old fashioned apple pie with sour cream topping, a mixed berry crisp, freshly fried peach hand pies, mini blueberry tarts, rhubarb cake, cherry cobbler and strawberry and blueberry ice cream. With choices like those it's no wonder we never could pick a winner!

About 45 minutes after dessert was served, everyone was still sitting around the table talking. All of a sudden the rain started to fall lightly. Perfect timing! It was a truly wonderful evening.
If you didn't make it to this dinner, we plan to host another dinner this fall. We'll post the date and menu for that dinner in late summer so you can make plans to join us!
The pictures in this post were taken by Angela Davidson

Farmer's Table Summer Solstice

2008-06-22T17:10:00.005-04:00

We hosted our summer solstice dinner last night on the farm. It was the perfect welcome to the summer season. Here's a sneak peek from last night's dinner.

Sweet Basil Pesto

2008-06-09T15:42:00.010-04:00

With Summer in full swing here in Alabama the beautiful produce is starting to fill our markets. There is never a better time to eat Fresh and Healthy than in the summer so much goodness to choose from. My favorite thing to grow and eat is basil, it's just not quite summer until you have nice fresh basil. This weekend I harvested my basil and OH MY I had a ton! So when life give you basil you make pesto of course.

Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). The name comes from pestâ "to pound, to crush", from the Latin root pestle (traditionally made with mortar and pestle), in reference to the crushed herbs and garlic in the sauce. Pesto is traditionally used on pasta but I love to use it on everything from pizza to sandwiches.

Sweet Basil Pesto
servings: Makes about 1 1/3 cups.

Ingredients

3 large garlic cloves
1/2 cup pine nuts - i used almonds because I had them on hand
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

Preparation

With food processor running, drop in garlic and finely chop.

Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

Pesto keeps, its surface covered with plastic wrap, chilled, 1 week and is easily frozen to enjoy all winter

Chicken Pesto Pizza with sun dried tomatoes, olives and mushrooms
Angel Hair with Fresh Pesto and Sauteed Garlic Shrimp click for recipe

Rhubarb in the South!?!

2008-06-04T12:07:00.008-04:00

Yes, you can grow rhubarb in lower Alabama! Typically, rhubarb is a cool weather plant and hates the hot humid summers we get here in the South. However, it has been thriving in our hydroponics system. Look at these lovely stalks!

Rhubarb and strawberries are a marriage made in food heaven and we just happen to have both right now! So naturally we've been cooking up some wonderful desserts.
I made a rhubarb strawberry clafoutis. Clafouti, pronounced kla,foo,Tee, is a french counrty dessert with a custard like batter baked over fresh fruit. Traditionally the French make clafoutis using fresh cherries. We don't have any cherries, (which also hate our hot humid summers) but we've got plenty beautiful rhubarb and strawberries.

Ingredients:

1 cup cleaned rhubarb, cut in small sticks
6 oz strawberries
2 eggs
1 cup milk
2 Tbsp sour cream
1/2 cup light brown sugar
1/4 cup sugar for the rhubarb
1/4 cup cornstarch
3 Tbsp all purpose flour
1 teaspoon light rum (or vanilla)
1/4 cup blanched almonds (optional)
Confectioner’s sugar, to sprinkle

Method:

Place the rhubarb in a colander and sprinkle with 1/4 cup sugar. Let rest for 1 hour so that it releases some juice.
Preheat your oven at 400 F. Butter an oven safe baking dish or pie pan.
In a large bowl, beat the eggs with the sugar. Add the cornstarch and flour and mix together.
Mix the sour cream in with the milk and slowly add the milk to batter.
Arrange the fruit, in a buttered oven safe dish, and pour the batter over and sprinkle nuts over top.
Cook for about 30 to 35 min, or until golden in color. Remove from the oven and let cool a little before eating. Sprinkle with confectioner’s sugar. Best when eaten while still warm. Enjoy!

Perfectly Pink

2008-05-26T08:27:00.004-04:00

Looking for perfect pink lemonade this Memorial Day? Look no further, made with fresh lemons and strawberries this is the perfectly pink summer cooler.

11/2 C granulated Sugar

1 C coarsely chopped fresh Waterberry Farm strawberries

Zest of 2 lemons, peel off with vegetable peeler avoiding the white pith

2 C Fresh lemon juice

Combine the sugar and strawberries with 2 cups water in a medium sauce pan. Bring to a boil over med-high heat. Reduce heat to low and simmer until the berries begin to release their color and soften slightly, about 3 min. Stir in the lemon zest. Let cool completely

Strain the cooled syrup through a fine sieve set over a pitcher or bowl, pressing lightly on the berries to extract most of the syrup. Discard the solids

Add the fresh lemon juice and 2 1/2 cups cold water to the syrup stir until well blended.

The lemonade can be served immediately over ice or refrigerated for up to two days.

Ahhh Enjoy Summer!

taken from Fine Cooking

Eat Wild

2008-05-24T10:07:00.003-04:00

Looking for clean, natural food right here in Alabama? Yes you have to look a little but it is out there.
Of course Waterberry Farm can take care of all your produce needs but what about grass fed beef, free range chickens and dariy products? Alabama has more and more farms going green visit the Eat Wild web site to find a farm close to you. http://www.eatwild.com/products/alabama.html

Support Local Food

Why Eat Wild?

Back to Pasture.
Since the late 1990s, a growing number of ranchers have stopped sending their animals to the feedlots to be fattened on grain, soy and other supplements. Instead, they are keeping their animals home on the range where they forage on pasture, their native diet. These new-age ranchers do not treat their livestock with hormones or feed them growth-promoting additives. As a result, the animals grow at a natural pace. For these reasons and more, grass-fed animals live low-stress lives and are so healthy there is no reason to treat them with antibiotics or other drugs.
More Nutritious.
A major benefit of raising animals on pasture is that their products are healthier for you. For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid,”

Farmer's Table

2008-05-14T12:25:00.011-04:00

Summer Solstice Dinner

June 21, 2008

$60 per person

Social 5:30

Artesian Cheese Table

Prosciutto Wrapped Grilled Figs with Mint Creama

Dinner 6:30

Grilled Flank Steak with Portabella Mushrooms

Grilled Gulf Shrimp Skewers

Blue Cheese Potato Salad with Applewood Smoked Bacon

Grilled Corn on the Cob with Basil Butter

Summer Ratatouille Proviencale

Waterberry Farm Salad of Lettuces

Blue Ribbon Pie Table

assortment of summer pies or cobblers made by different bakers,

you vote for the winning pie!

*Seats limited reserve yours today!

call 886-2454 or e-mail

waterberryhydrofarms@yahoo.com

More from the Farmer's Table

2008-05-06T14:38:00.006-04:00

It has been a few weeks since our first Farmer's Table but I still wanted to share some more pictures.

If you missed out on this dinner don't fret another one is coming up soon.
June 21 will be our Summer Solstice Barbecue, come back soon for more details and menu

2008-04-30T16:12:00.002-04:00

We got our first snap peas of the year at the farm this week. I think the best way to eat these peas is to steam them until they turn bright green , about 3 minutes, then top with a sprinkle of sea salt. Sometime I'll put a little butter on the top and let it melt over the warm peas. That's also very good although the butter isn't really necessary. Cooking them isn't even necessary. These peas taste great raw. Just snap the top of the pea off, pull off string like part that holds the pod together, and eat!

Having eaten several meals with steamed peas, today I thought I'd give them a try in some pasta. I decided to make a spaghetti with peas, pesto, and toasted pine nuts.
Ingredients
Serves 6
1 pound of spaghetti
6 oz cleaned snap peas
one small clove garlic, chopped finely
1/3 cup pesto
2 TBS olive oil
toasted pine nut
freshly shredded Parmesan cheese
salt and pepper
Bring a large pot (3 quart) of salted water to a boil. Drop the cleaned peas (snapped the tops off) in the pasta water and blanch them quickly. Take them out as soon as they turn bright green about 2 minutes. Using a slotted spoon remove peas from the boiling water and place in a bowl of ice water. This will stop the cooking process and keep the peas crisp. Place the spaghetti in the boiling water and cook according to the package. Reserve some of the pasta water. In a large skillet heat the olive oil, add the peas, pesto and garlic. Saute about 1 minute, them add the pasta and about a 1/4-1/2 cup of the pasta water. Cook until the water is mostly evaporated about 2 minutes. Season with salt and pepper. Top with the toasted pine nuts and the shredded Parmesan cheese.

First Farmer's Table

2008-04-21T09:30:00.022-04:00

Saturday evening we hosted the first "Farmer's Table" dinner on the farm. The idea behind having dinners at the farm was to give people in our area a chance to make a connection with the food they eat. We intentionally kept the group fairly small for this first dinner. We ended up with 18 guests. It was the perfect size for our first event.
The evening started at 5pm with a tour of the strawberry greenhouse. Mom and Dad (Harold and Carol) gave the tour answering any questions about the farm and our growing methods.
The group made their way down the field to where we had the tables laid out. A variety of cheeses, bread, and olives awaited the guests, giving everyone a chance to meet and mingle.

Then it was time for dinner. Having a Culinary Institute of America trained chef in the family makes all this possible! Pamela, one of the five daughters, graduated from the CIA in 1996. During that time she did her externship under Frank Stitt at The Highlands Bar and Grill in Birmingham, Alabama. She created the menu for the evening around fresh, local ingredients using as much as possible from our farm.

Joe, picking the chef's brain.

The food was fantastic. As we were eating dinner, the sun set and the full moon rose over the greenhouse. We couldn't have ordered a more perfect evening. Thank-you to all of our guests for coming out and being a part of the first, of what we hope will be many more, Farmer's Table dinners.

The Farmer's Table Menu

Georgia Fresh Corn and Leek Soup
with Apple Wood Smoked Bacon Lardoons

Waterberry Farm Butter Head Lettuces
with Strawberries, Mandarin Oranges, and Spicy Pecans

Handmade Fettuccine
with Asparagus, Shitake Mushrooms, and Tarragon

Grilled Gulf Red Snapper
with Fava Bean, Pea Tendril, Rice Pilaf

Waterberry Farm Fresh Strawberries Three Ways

Chocolate Hazelnut Covered Strawberries
Toasted Pound Cake with Lemon Cream and Strawberries
Panna Cotta with Balsamic Glazed Strawberries

Time to go home, grab your lantern and walk back up the field!

In the news..

2008-04-02T16:08:00.003-04:00

Our farm was featured in The Dothan Eagle, our local news paper, today. Check it out here.

Quick Strawberry Preserves

2008-03-29T07:46:00.007-04:00

This is a quick old fashioned recipe for strawberry preserves that uses no pectin. Making preserves is a great way to use up extra, less than perfect, or even frozen berries. These preserves really capture the strawberry flavor without being overly sweet. They bear little resemblance to the high fructose corn syrup variety found in the supermarket. Once you try these preserves, you'll never want the grocery store preserves again!

This recipe only makes about three cups of preserves, so I skip the canning and just use it fresh. However, it does freeze well if you wanted to make more at one time.

Ingredients

3 1-pint baskets (about 6 cups) fresh strawberries, hulled. Frozen strawberries will also work.
2 cups sugar
Lemon juice from one lemon

Method

Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes.

Skim any foam that rises to the top. You can skip this step, but your preserves will be much nicer looking without the foam.

Remove saucepan from heat. Stir in the lemon juice. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)Makes about 3 cups.

Serve the preserves over ice cream, on pancakes or muffins, spread between the layers of a cake, mixed into yogurt...

Baking with Strawberries

2008-03-10T11:17:00.006-04:00

The classic flavors of sweet strawberries and tart rhubarb have always worked well together and here they are quite delicious as a topping for this light, buttery coffee cake. As the name suggests it is meant to be eaten in the morning with a cup of coffee which is delightful, but served with a cream sauce or ice cream it makes a lovely simple dessert.

I first made this last Spring and have now waited longingly for a whole year to make it again, finally that day has arrived

Strawberry Rhubarb Coffee Cake

Ingredients:
Filling:
3 cups fresh sliced rhubarb or 13-ounce package frozen
16oz strawberries, sliced- you can use frozen
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

Topping:
3/4 cup sugar
1/2 cup flour
1/4 cup butter, softened

Batter:
3 cups flour
1 teaspoon salt
2teaspoon baking powder
1 cup butter, softened
1 cup milk
2 eggs, beaten
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees.
Butter a 9 x 13 baking dish.

For filling:
Combine rhubarb, strawberries, and half the sugar in saucepan; simmer, covered, about 5 minutes. Add remaining sugar, lemon juice and cornstarch to fruit mixture. Cook and stir until thickened. Set aside to cool.

For topping:
combine all ingredients until crumbly; set aside.

For batter:
Combine dry ingredients.
Cut inbutteruntil mixture makes fine crumbs.
Beat together the milk, eggs and vanilla.
Add to dry ingredients and stir just until moistened.
To complete: spoon the batter into prepared pan. Spoon cooled filling over batter. Sprinkle topping over batter.
Bake at 350 degrees fo 40 - 45 minutes or until cake tests done.
Cool slightly before cutting.

16 servings or this can be easily halved

Farm Dinners coming soon...

2008-02-25T10:53:00.002-05:00

Welcome to The Farmer's Table a meal celebrating food grown in our own backyard, a connection between the farm and the food on your plate.

The Farmer's Table is an adventurous evening that celebrates and supports local eating. Behind this simple idea is a powerful message, we are committed to increasing your awareness of the benefits of eating local clean foods-social, environmental, health, economic, and gastronomic.

Our first dinner will be April 19th 2008.

Seats are limited so reserve your place today

Menu:

Watercress and New Potato Soup

Salad of Butter Lettuces with Radish and Spring Herbs

Fresh Fettuccine with Asparagus, Morels and Tarragon

Red Snapper with Sweet Pea and Fava Bean Pilaf

Strawberries 3 Ways

*Menu subject to change due to availability

Why we should all eat local food

2008-02-21T17:20:00.000-05:00

10 Reasons to Eat Local Food

Eating local means more for the local economy. According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction.

Locally grown produce is fresher. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Local food just plain tastes better. Ever tried a tomato that was picked within 24 hours? 'Nuff said.

Locally grown fruits and vegetables have longer to ripen. Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping. This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

Eating local is better for air quality and pollution than eating organic. In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic.

Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

Buying locally grown food is fodder for a wonderful story. Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal.

Eating local protects us from contamination. Food with less distance to travel from farm to plate has less susceptibility to harmful contamination.

Local food translates to more variety. When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket. Supermarkets are interested in selling "Name brand" fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes. Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.

Supporting local providers supports responsible land development. When you buy local, you give those with local open space - farms and pastures - an economic reason to stay open and undeveloped.

Hints of spring

2008-02-06T17:59:00.000-05:00

I know Punxsutawney Phil saw his shadow and promptly dove back into his hole for another six weeks of winter. Here in the South however, we've got his less famous cousin Beau (short for Beauregard) Lee. Beau disagreed with his Northern counterpart and didn't see his shadow, meaning an early spring this year. Based on the weather we've had since the lesser famous rodent hopped out of his hole, I'd have to say Beau was right! The dog agrees...Spring fever?!?

Anyway there are signs of spring everywhere around the farm.

Pear tree's first bloom

We've been busy around here lately. The strawberries arrived right before Christmas and all 6000 had to be planted. They are planted under a high tower greenhouse in a hydroponic stacker system. We use a planting medium made up of rice hulls and pine bark. It's the first year using this particular medium so it should be interesting to see the differences in our crop.

From this...

To this...we should be getting our first ripe berry any time now!

Now that should really give you spring fever.

Another great idea for Pecans

2007-12-07T10:43:00.001-05:00

Need a quick and easy Holiday treat? Look no further than these Cinnamon Pecan Twists, nothing is easier and with a cup of coffee, possibly perfect.
Package these twists in Christmas cello bags for a sweet little gift

Cinnamon Pecan Twists
From Food Network Kitchens

1/4 cup light brown sugar
1/4 cup pecan pieces
1/2 teaspoon ground cinnamon
1 (9 1/4 by 10-inch) sheet puff pastry, thawed (about 9 ounces) 1 large egg, beaten

Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.

Preheat oven to 400 degrees F.
Bake until golden, rotating pans halfway, 18 to 20 minutes.
Cool on a rack.

My Variation:
Playing around with this same idea I came up with Blue Cheese Pecan Twists
-substitute 1/2 C crumbled blue cheese for the brown sugar and cinnamon add a dash of cayenne to the pecan mixture. Makes a great appetizer

Pictures from the farm

2007-11-15T16:36:00.000-05:00

The newest addition at the farm!

Pecan grove with TONS of nuts.

The dogs taking a little swim!

Sweet Potato Pecan Waffles

2007-10-27T10:17:00.001-04:00

So what's on the menu at the Farm?

Well since fall has finally arrived I couldn't wait to make a favorite of mine...Sweet Potato -Pecan Waffles can you think of a better way to start your weekend? These cook up moist and flavoriful, and they are packed with healthy goodness! Pair these with Sorghum Syrup for a real taste of the South.

Sweet Potato-Pecan Waffles

ingredients:

1 1/2 cups all purpose flour

1/4 C light brown sugar

1 TB baking powder

1/2 tsp cinnamon

1/2 salt

1/2 C mashed sweet potatoes-roast sweet potatoes until soft, peel and mash

1 1/2 Cups Milk

4 TB Butter melted (1/2 stick)

3 large eggs, seperated, at room temperature

1/3 c finely chopped pecans

directions:

Heat waffle iron according to manufacturer's directions. Lightly oil the grids.

Meanwhile, whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl to combine, and make a well in the center. Whisk the milk, sweet potatoes, melted butter and egg yolks in a medium bowl until well combined and pour into the well. Whisk until just smooth; do not over mix.

Beat the whites in a medium bowl just until stiff peaks form. Stir one-fourth of the whites into the batter to lighten it, then fold in the rest. Fold in the pecans.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.

Nutrition in a nut shell

2007-10-09T16:17:00.000-04:00

Antioxidant-Rich Pecans
New research, published in the August 2006 issue of Nutrition Research, shows that adding just a handful of pecans to your diet each day may be help inhibit unwanted oxidation of blood lipids, thus helping prevent heart disease. The researchers suggest that this positive effect was in part due to the pecan’s significant content of vitamin E – an antioxidant. Pecans contain different forms of vitamin E, which protects blood lipids from oxidation.

In addition, landmark research published in the Journal of Agriculture and Food Chemistry (June 2004) found that pecans rank highest among all nuts and are among the top category of foods to contain the highest antioxidant capacity, meaning pecans may decrease the risk of cancer, heart disease, and neurological diseases such as Alzheimer’s.

.Numerous other studies have also shown that phytochemicals, like those found in pecans, act like antioxidants and may have a protective effect against certain diseases, such as various cancers and heart disease.

nutrition information from National Pecan Shellers Association

90% of the fats in pecans are unsaturated (about 60% monounsaturated/30% polyunsaturated)

A serving of pecans (30g) provides about 25 percent more oleic acid than a serving of olive oil (one tablespoon)

Cholesterol-free

Sodium-free

Fiber-rich

Valuable plant protein source

More than 19 vitamins & minerals

Excellent source of gamma tocopherol, an important type of vitamin E
Concentrated amounts of natural plant sterols, touted for their cholesterol-lowering ability

A variety of phytochemicals

Nuts are recommended by the American Heart Association and U.S. Dietary Guidelines as a desirable source of heart-healthy unsaturated fat

Bumper Crop

2007-10-08T17:00:00.000-04:00

We are happy to report that this year we have a bumper crop of pecans.

Not just any pecans but premium grade A pecans, and as a bonus these pecans have never been sprayed or treated with any chemicals they are deliciously healthy just the way nature made them.

Come back soon and check out our pecan pie...with recipe of course

Call for per pound pricing - YES we ship!

Welcome to Waterberry Farm

2007-10-04T13:30:00.000-04:00

Welcome to Waterberry Farm a hydrophonic farm, offering CLEAN, WHOLESOME food to our community and local chefs. Take a little tour of our farm and come back often to see what new and exciting things we have to offer.

Click the play button bleow to take our farm tour