News and Blog
We're excited to be a new winter location in Myrtle Beach tomorrow, January 8th, at 716 8th Ave N, Myrtle Beach starting at 2:00. We'll bring the seasonal greens, daikons, Arugula, radishes, lettuce, Apple Cider and more!
We'll also have these at the International Culinary Institute on Thursday from 1-5 and at our Farm Market on Saturday from 9-4.
Thank you to everyone who has signed and shared by petition! We're trying to reach over 2,500 signatures before the end of the commit period, which is January 10th. Here is a link for anyone who would like to sign or share.
http://chng.it/DfcxhZ7L9Q
Wishing you and yours a very Merry Christmas and a Happy New Year!
We continue to harvest cool season greens, turnips, radishes and cabbages. The lettuce in the field tunnel will be ready to cut soon! Also, Sam made apple cider again last week.
Our Farm Market will be closed on Christmas Eve and this Thursday and will be OPEN on Saturdays from 9:00-4:00 starting on Dec 28th.
We will be at the International Culinary Institute market when it resumes on January 9th.
As the trees drop their leaves for the winter and the landscape on the farm turns to shades of brown, the fresh green of lettuce growing in the field tunnel, the hearty green of the radish leaves and the feathery carrot tops bring fresh energy and inspiration to each day.
The highlights at the Market are Organic Shiitake Mushrooms, organic cool season crops like Turnips, Daikon Radishes and Mustard Greens, also organic veggies such as Sweet Potatoes, Green Onions and Peppers, Indigo Farms Cabbage, excellent local collards, and our own Apple Cider!
Our Farm Market is still open on Tuesdays, Thursdays, and Saturdays from 9:00-4:00. We are also at the International Culinary Institute on Thursdays from 1:00-5:00.
The comment period for Hwy 31 ends January 10th. Your voice matters! Thank you all for the support this week at th DOT meetings. The contact information is at the bottom of the website, as well as phone numbers.
www.publicinput.com/Carolina-bays-pkwy
PLEASE call the DOT and ask them to SPARE INDIGO FARMS during the extension of Hwy 31 They are having meetings on Dec 3rd (Sunset Beach) and 4th (Little River). Tell them that this Farm matters to YOU. It is the sole income for my family, a habitat for honey bees and the native pollinatiors that we all need, and where I hope to teach my children the miracle of sowing seeds that become a crop which they can harvest to share, providing healthy food to our local community.
Thank you
~ Sallie
Contact info for their project:
Ms Leah Quattlebaum, P.E.
#803-737-1751, quattleblb@scdot.org
Ms Krista Kimmel, P.E.
#910-341-2000, khkimmel@ncdot.gov
www.publicinput.com/carolina-bays-pkwy
The Shiitake logs are producing a bunch of mushrooms right now!
Due to the Thanksgiving Holiday, our Farm Market will be closed on Tuesday.
The International Culinary Institute market will be on Tuesday this week from 1:00 - 5:00.
The Myrtle Beach Farmers Market will be Wednesday from 9:00 - 3:00.
The hours for Saturday at the Farm Market are still to be determined.
Our Apple Cider is now available at our Farm Market as well as the Farmers Market! We are harvesting some beautiful collards and cabbage.
From the Organic fields we have the last of the peppers and eggplant, radishes, several different cool season greens, and our first harvest of sweet potatoes! We also have Shiitake Mushrooms.
The mountain apples are still available, Pecans (both shelled and unshelled) as well as the delicious, local, pastures-raised beef from W.K. Price Farms!
While you're here pick up some of the Geechie Boy Mill cornmeal, grits, or Carolina Gold rice. The Apple Butter, Pumpkin Butter, and Blackberry Butter have all been popular, along with our local Honey.
The field tunnels have been re-covered and are waiting for the lettuce plants from the greenhouse. Beside them we have beets, carrots, and spinach growing on one side and the organic strawberries on the other!
Our Farm Market is still open on 3 days each week from 9-4.
The Myrtle Beach Farmers Market is on Wednesdays from 9-3 until Thanksgiving.
The International Culinary Institute market is on Thursdays from 1-5.
Due to the recent rains, we have an abundance of Shiitake mushrooms available for a limited time. There will be some available at our markets, or please email for information on getting a certain amount.
We’re getting fresh greens, radishes, and some beautiful peppers from the field.
In addition to the winter squash, pumpkins, sweet potatoes and apples we now have our chestnuts, and SC pecans (both hand shelled or in the hull) available.
Looking for gift ideas for the holidays? Our local honey, sorghum cane molasses, apple or pumpkin butter is a great choice! Or for those who prefer something less sweet try our Geechie Boy Mill cornmeal, grits or Carolina Gold rice.
Staring in November the Myrtle Beach Farmers Market will be open on Wednesdays until Thanksgiving.
Our Farm Market continues to be open on Tuesdays, Thursdays and Saturdays from 9-4.
The International Culinary Institute has an indoor Farmers Market on Thursdays from 1-5.
Happy October Y'all!
In the Field:
In addition to getting the field ready for planting strawberries we're watching the cool season crops getting bigger. The radishes, turnips, mustard, and collards are in the field, while the chard and broccoli are growing in the greenhouse until they're large enough to plant.
At the Market:
We have pumpkins! Whether you're using them for decorating or cooking we have all sizes and colors of pumpkins. We still have our organic peppers and eggplant. What better to enjoy with your fall vegetables than WK Price beef from South Carolina!
We're welcoming the cooler mornings and evenings that Fall brings as we prepare to plant strawberries for next Spring.
Right now it's exciting to have a wide selection of NC mountain apples, as well as muscadine grapes and delicious winter squashes like butternuts!
We're at three locations every week.
Our Farm Market on Tuesdays, Thursdays, and Saturdays 9:00 - 4:00
Myrtle's Market on Wednesdays, Fridays, and Saturdays 9:00 - 3:00
The International Culinary Institute on Thursdays 1:00 - 6:00
