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    a sustainable farming project

    Red Roots Farm is a sustainable farming project near Silk Hope, NC. We’ve been growing no-spray vegetables for ourselves since 2009, added a small flock of chickens and guinea fowl in 2013, and decided to scale up to a market garden ...

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From the Garden

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what's growing at Red Roots Farm

From the Table

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recipes and ideas for every season

Blog

recent posts

  • We’re hard at work getting the farm ready for the 2016 farmers’ market season, which will be opening in just a few weeks!  This year Red Roots Farm will be a vendor at the following markets: Chatham Mills Farmers’ Market, Saturdays 8am-12pm starting April 2 Fearrington Farmers’ Market, Tuesdays 4-6pm starting April 5 Pittsboro Farmers’ […]

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  • This Saturday is the Chatham Mills Farmers’ Market’s annual Thanksgiving Tasting, where vendors bring holiday dishes and recipes to share.  Since it is the season of all things pumpkin (and I am a pumpkin fanatic), we are contributing a batch of homemade pumpkin butter.  I’ve seen recipes for making butter out of canned pumpkin – […]

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  • The following is a press release from Triangle Farmers’ Markets: Several Triangle farmers’ markets host special pre-Thanksgiving markets featuring local produce, meats, cheeses, breads and other artisan goods for the holiday, encouraging shoppers to “Make it a Local Thanksgiving!” On Tuesday, November 24th, farmers’ markets across the Triangle will host special pre-Thanksgiving markets, stocked with […]

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  • The manager of the Chatham Mills Farmers’ Market interviewed us for the October edition of Chatham County Line.  Thanks, Cheryl! Click the image below to view the full page with our farm profile.  You can also find pdf versions of current and past issues at http://chathamcountyline.org.

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  • In celebration of Eat a Rainbow Week, we brought samples of bright red iced hibiscus tea to the Pittsboro Farmers’ Market this week. Roselle (Hibiscus sabdariffa) is a species of hibiscus with edible calyxes (sepals which form at the base of the flowers to protect the developing fruit).  It is grown as a commercial plant […]

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  • Fresh basil is plentiful in the summer, but it doesn’t store very long once harvested.  While it will keep for about a week in the refrigerator, the leaves may start to brown from the cold (they’re fine to eat, but not as attractive).  So, whenever we have basil left over after a day at the […]

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  • Our first month of farmers’ markets has come and gone, and we’re learning what sorts of things people are excited about, as well as what we can probably do without next year.  A few observations: although spinach continues to rank high on people’s lists of favorite greens (and our spinach is delicious!), it is not […]

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  • It’s official!  We’ll be vendors at the Fearrington Farmers’ Market for the 2014 season.  The market opens this week (April 1) and runs every Tuesday from 4 to 6 pm until Thanksgiving.  While we aren’t able to make it this week (it’s been a cold, wet, slow start to the season), you should come by […]

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  • Seed starting is in full swing, with several flats of kale and bunching onions hardening off in our cold frame until it’s time to transplant.  We’re testing out a new seed-starting setup this year, including fluorescent grow lights on some custom-built tables.  So far, so good!        It’s been super muddy on the farm […]

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  • We’re getting ready to seed some of our early spring crops!  Carrots are at the top of the list for direct-seeding, and we have several trays of indoor seedlings starting to emerge.  Here are a few images of our “A” plot, freshly tilled (except for the short row of garlic, of course):

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