I spent the first six years on The Little Half Acre learning through simple trial and error until I finally got a more formal education by becoming a certified North Carolina Master Gardener. I am eager to share productive methods for growing in our area while offering exciting and tasty ways for folks to soak up the fun of a homestead lifestyle.
We’ll be hosting Farm to Table events, monthly Lunch & Learn programs and quarterly workshops covering Permaculture, Polyculture and No Till Organic gardening methods for both food and beauty.
WORKSHOPS
If you live in an apartment or you just don’t have enough space to grow your own veggies, there’s still hope. You can grow microgreens on a windowsill. After 13 years of growing this crop for commercial production, we’ve decided to just grow them for ourselves. That’s a lot less demanding and we’ll use our energies for other projects on the homestead. I will be hosting microgreens workshops for those who would like to grow their own nutritious microgreens. We’ll keep you posted on upcoming workshops through our newsletter.
GARDEN WALK & TALK
Why have the experience and knowledge about growing in our zone, altitude and capricious weather systems without sharing that knowledge and those experiences? We’ll offer walks through our permaculture, potager garden areas and answer questions as well as offering suggestions for what works in our local growing conditions. The walks cover vegetables, fruits and flowers.
LUNCH & LEARN PROGRAMS
We will also be hosting monthly lunches under the pergola featuring foods from our homestead. You’re familiar with our organic soups, breads and quiches from the Winter Market in Burnsville and we’ll provide some of that same organic and delicious fare along with freshly prepared salads, teas and desserts all produced right here on our homestead. Lunch will be followed by gardening and homesteading discussions.
FARM TO TABLE
We will be offering Farm to Table dinners as well for 2023. Our good friend and near neighbor Robbie Bell will be catering these events. Robbie Bell is an outstanding chef but we’re throwing him a unique challenge because his dinners must be created solely from produce grown on our own homestead along with proteins sourced only from Ivy Fields Farm, Root Down Farm and Sunburst Trout Farm. Have fun Robbie! And not to worry, we’ll have vegetarian and vegan options available as well. Yum!
Website | Facebook | Instagram | Google Map | (252) 639-0980