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.
2 Summerfield Farms Certified Organic Acorn Squash (about 2-3lbs each)
1/2 pound Summerfield Farms 100% Grass-fed Ground Beef
3/4 Summerfield Farms 100% Grass-fed Beef Bone Broth
1/4 teaspoon salt
1 1/2 teaspoon cumin
1/2 cup diced tomatoes with green chilies
1/2 cup black beans
1/2 grated Ashe County cheddar cheese
fresh minced cilantro for serving
hot sauce (optional)
Preheat oven to 375 degrees.
Slice off the tops of each acorn squash and scoop out the seeds with a spoon. Toss seeds in the garbage and lay the squashes, cut side down, on a greased foil lined sheet tray. Roast for 30-40 minutes until very tender when pricked with a fork.
While the squashes are roasting, perpare the filling. Bring the vegetable stock to a boil in a medium sized saucepot. Once boiling, add the beef, salt, cumin, and tomatoes and reduce the heat to low. Simmer for about 13 minutes until liquid has been absorbed. Add black beans and hot sauce to taste.
Fill the inside of the squashes with the beef mixture and top with cheddar cheese. Broil on high for about 3-4 minutes until cheese melts.
Top squashes with fresh cilantro, add more hot sauce and salsa if desired.