This week from Sweet Beet City Farm

Happy Labor Day!

We hope you all have had a lovely and relaxing Labor Day. We enjoyed an incredible meal last night at Piedmont’s Young Farmers’ Dinner. Thank you everyone who came out to what was a wonderful dinner.

We’re starting to wind down for the season. We’ve been busy planting greens for the fall and have decided to take the winter off. This means that we will no longer be hosting our weekly farm stands. Thank you to everyone who has come out this summer to show their support, try some new veggies, and share our vision.

Thanks so much,

Emily-Kate and Laura

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This week’s produce

Good Afternoon!

Hope y’all have had a lovely week! We are looking forward to Piedmont’s Young Farmer’s Dinner, this coming Sunday. We are going to be featured along with our good friends at Root Down Farm. If you haven’t yet reserved your tickets, a second seating was just added, so it’s not too late. For more information, visit Piedmont’s website .

We have lots of good veggies for you all this week. Our farmstand is open tomorrow, Tuesday from 5-7pm. We have:

-Tomatoes: $3.25/lb

-Sungolds: $3.50 pint

-Carrots: $3/bunch

-Onions: $2/lb

-Summer crisp lettuce: $3.50/bag

-Squash (last of the season): $2/lb

-Microgreens: $2/oz (we’ve got a mix of mild and spicy)

-Sage and basil: $1.50 bunch

-Peppers: $3.50/lb

-Squash blossoms: 2 for $1

-Eggplant: $2/lb

Hope to see you all tomorrow evening.

Thanks,
Emily-Kate and Laura

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This week from Sweet Beet City Farm

Good morning!

Mark your calendars: The eighth annual Eastern Triangle Farm Tour takes place on September 21-22nd. Sweet Beet is proud to be a part of it, along with dozens of other awesome farms. You can buy your tickets in advance or on the day of. For more information visit Carolina Farm Stewardship Association’s website.

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Rain or shine (likely rain) the farmstand will be open tomorrow evening, Tuesday from 5-7pm.

Here’s what you can expect us to have:

-Beets: $3/lb

-Tomatoes: $3.25/lb

-Carrots: $3/bunch

-Onions: $2/lb

-Squash: $2/lb

-Microgreens: $2/oz (we’ve got some of the mild mix, and much more of the spicy!)

-Sage and basil: $1.50 bunch

-Peppers: $3.50/lb

-Squash blossoms: 2 for $1

Hope to see you all tomorrow evening.

Thanks so much for your support,
Laura and Emily-Kate

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This Week’s Produce

Good afternoon!

Hope y’all have had a lovely week. We’ve been busy building beds and starting our fall planting. We’re planting arugula, spinach, lettuce, and many other leafy greens. We’ve got our work cut out for us!

Speaking of work, this is the last week that we’ll have our two lovely summer interns, Claire and Natasha. They’ve been incredibly helpful this summer and we’re sad to see them go back to school. We’re looking for some more volunteers or interns for the fall. Help spread the word! Volunteers get veggies and lunches.

Our produce this week includes:

-Beets: $3/lb

-Tomatoes: $3.25/lb

-Carrots: $3/bunch

-Onions: $2/lb

-Squash: $2/lb

-Microgreens: $2/oz (we’ve got some of the mild mix, and much more of the spicy!)

-Sage, basil, and cilantro: $1.50 bunch

-Okra: $3/lb (limited quantities)

-Peppers: $3.50/lb

-Cukes: .75 cents-$1 each depending on size

-Squash blossoms: 2 for $1

Hope to see you all tomorrow evening, Tuesday, at the farm stand from 5-7pm.

Thanks so much for your support,
Laura and Emily-Kate

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Seeing our produce out and about

Seeing how the produce that we grow is cooked gives me and Laura so much joy. We had two experiences this week that put big smiles on our faces.

Our dear friends Camille and Chris are two of our best customers. They live around the corner from us and come to the farm stand every Tuesday night. They are both big cooks and we’ve enjoyed many meals together. This week Camille used one of our cantaloupes to make granita (oh my goodness). I haven’t had a chance to make it yet but here’s Camille’s recipe:

-Blend one small cantaloupe. Heat 1/4 cup sugar with 2 tbsp water and juice from one lemon (about 2 tbsp) until the sugar melts. Mix with the blended melon and pour in a Pyrex or glass dish. Place in freezer. Check after an hour or so, you want it to be like a firm slushie. Scrape with a fork and serve. Camille adds that it’s “delicious with gin and mint.” Yum. I plan on making this tonight. Here’s a picture of Camille and Chris with pickled okra from the farm. Recipe please, Camille!

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Laura and I also went out to eat at Piedmont on Friday evening. Piedmont has been a huge supporter of ours. Pardon the blurry photo, I was trying to respect our “no phone at the table” policy. photo(1)It was so fun to see our name on the menu and eat our microgreens, herbs, and cukes. On September 1st, Piedmont is hosting a Young Farmers’ Dinner. Our produce will be featured along with produce from Root Down and Duke Campus Farm. Hope to see y’all there!

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This week from Sweet Beet City Farm

Good morning!

Hope y’all have had a lovely week! This week, we’re going to have the most tomatoes yet–which is great, even if it is slightly strange that it’s the first week in August and it’s our first flush of ’em. Regardless, we are happy to have them and hope that you are too. We’ll have some heirlooms as well as some hybrid slicer tomatoes.

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This week at Sweet Beet we’re focusing on preparing all of our currently empty beds for fall and winter production (think lots of leafy, delicious greens!).

Our produce this week includes:

-Beets: $3/lb

-Tomatoes: $3.25/lb

-Carrots: $3/bunch

-Onions: $2/lb

-Squash: $2/lb

-Microgreens: $2/oz (we’ve got some of the mild mix, and much more of the spicy!)

-Sage, basil, and cilantro: $1.50 bunch

-Okra: $3/lb (limited quantities)

-Cukes: .75 cents-$1 each depending on size

-Squash blossoms: 2 for $1

Hope to see you all tomorrow evening, Tuesday, at the farm stand from 5-7pm.

Thanks so much for your support,
Laura and Emily-Kate

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This week from Sweet Beet City Farm

Good morning!

Hope y’all have had a lovely week! It looks like our tomatoes have finally decided to make an appearance. We’ll have some sungolds, Cherokee purple, and mortgage lifters. Melons are coming in too, and squash and cukes are still going strong.

Looking for a little cooking inspiration? Our friend Jessie passed along this cucumber and chickpea salad recipe that she made with cukes, cilantro, and onions from the farm. We made it last week for lunch and modified it by adding a few tomatoes–delicious!
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We’ve got some great produce for you this week, including:

-Melons: .75 cents/lb (most are a few pounds)

-Beets: $3/lb

-Tomatoes: $3.25/lb

-Onions: $2/lb

-Squash: $2/lb

-Edamame: $3/bag

-Microgreens: $2/oz

-Sage, basil, and cilantro: $1.50 bunch

-Okra: $3/lb

-Cukes: .75 cents-$1 each depending on size

-Cut flower bouquet: $6 each

-Squash blossoms: 2 for $1

Hope to see you all tomorrow evening, Tuesday, at the farm stand from 5-7pm.

Thanks so much for your support,
Emily-Kate and Laura

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