HARVESTED BY HAND
Fresh from the organic garden, at Summerfield Farms we plant and harvest our certified organic produce by hand. Summer months feature berries, melons, tomatoes and more, while cool weather crops like collards, bok choy, arugula and root vegetables dominate fall and winter selections. Find the perfect produce to create your favorite farm fresh dishes in The Market, just a few yards away from The Garden.
MEET YOUR FARMERS
Stephen Mundy, Garden Manager
Jennie Hodge, Farmers Market Manager & Volunteer Coordinator
- Planted & Harvested by Hand with Heart
- Focused on soil diversity
- Farm fresh throughout the seasons
- Organic: Certified by USDA
- GAP Certification: Certified by USDA
- Nutrient-Dense: Grown in rich soil full of vitamins and minerals
- Local: Cultivated with care in Summerfield, NC
- Handpicked: From planting to harvesting, all work is done by hand
- Diverse: From squash & tomatoes to cucamelons & kale, we grow it all!
FROM OUR FARM, TO YOUR TABLE
12 ounces Summerfield Farms Certified Organic Garlic
2 Ancient Organics Ghee, melted
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 350 degrees. Cut a piece of aluminum foil about 12″ x 8″ and line with parchment paper.
Slice off the top quarter of each head of garlic and place cut side up on parchment paper-lined foil. Drizzle with ghee and sprinkle with salt and pepper. Fold foil and seal to enclose. Transfer foil-wrapped garlic to a baking sheet, transfer to oven, and roast until garlic is golden brown, about 1 hour.
Remove from oven and let foil-wrapped garlic stand until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel cloves into a small bowl; stir garlic with a rubber spatula to blend thoroughly. Refrigerate in an airtight container for up to 2 weeks.
1 cup Summerfield Farms Certified Organic Microgreens
1 blood orange, peeled and cubed
1/2 avocado, peeled and cubed
1/2 cup shredded carrot or daikon radish
1/4 cup chopped walnuts
For the Dressing:
1 tablespoon cold-pressed olive oil
1 tablespoon lemon juice
1 clove hand chopped garlic (optional)
a dash of salt and pepper
Combine ingredients in a serving bowl.
Stir up the vinaigrette in a small jar and pour over salad.
1 bunch Summerfield Farms certified organic kale, ribs removed and discarded (6 oz total without ribs)
1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1 tbsp freshly squeeze lemon juice (from 1/2 lemon)
1/3 cup fresh grated Parmesan cheese (Parmigiano-Reggiano)
Slice the kale into 1/4 inch ribbons.
In a large bowl, combine the kale with oil & salt.
Using your hands, massage the kale for 3 minutes until it softens.
Toss with lemon juice and grated cheese & serve.