News and Blog
As Spring approaches and the days get longer it's wonderful to have a little more light in the evenings while we cover strawberries and other tender crops to protect them from frost. The Pick-Your-Own field is full of lovely white and yellow blossoms and we're starting to see a few red berries here and there!
We're harvesting some organic parsley, carrots and spinach as well as more delicious lettuce, colorful chard and crisp radishes.
In the field we're weeding and watching over the young pea shoots, tilling the beds that grew our earlier lettuce crops to prepare them for seeding and preparing the field to plant tomatoes. In the greenhouse dozens of trays are growing tiny plants until they're big enough to be planted, while inside the barn we're cutting seed potatoes.
Our Farm Market in the Calabash area is currently open on Saturdays from 9:00-4:00. With the arrival of April and our regular season this location will be open three days each week!
Every OTHER Wednesday we're at a market in Myrtle Beach located at 714 8th Ave N from 2:00 until 5:00.
Every Thursday we're at the International Culinary Institute of Myrtle Beach from 1:00-5:00. This is located at 920 Crabtree Ln, Myrtle Beach.
Once April arrives we'll be back at Myrtle's Market at the corner of Oak Street and 10th Ave in Myrtle Beach.
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.
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.
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.
Contact info for their project:
Ms Leah Quattlebaum, P.E.
Ms Krista Kimmel, P.E.
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.