As the farm transitions into Fall, we are grateful for our most
successful year yet.
The diversity of food produced on this little strip
of land continues to
inspire us. We grew over 24 types of vegetables, and had our biggest
yield for strawberries, blackberries, and garlic. With the addition
of bees on the farm, our produce was noticeably happier and more
productive. Love Life.
- So where did all of Root Bottom Farm's food go?
Two local farmers markets each week
 |
| Mars Hill Market every Saturday 9-1 |
 |
| West Asheville Market every Tuesday 330-630 |
Seven local restaurants each week
- Glass Onion
- Laughing Seed
- Cucina 24
- Plant
- Rosetta's Kitchen
- Farm Burger : We grew and harvested over 13+ lbs of lettuce for these fine folks every week.
- Wicked Weed : 250 lbs of sweet potatoes went to our friend's brewery Wicked Weed for a seasonal beer!
- Some of our garlic went into a new Asheville Product 'PFM Fire Tonic'
 |
P.F.M.
Fire Tonic is a centuries old apple cider vinegar based herbal infused
tincture inspired and made popular by the "godmother of american
herbalism" Rosemary Gladstar. Created by Planet Kitchen of Asheville, the tonic, relish, and
spice are a powerful immune boosting, spicy circulatory moving,
anti-inflammatory, anti-bacterial, anti-fungal, anti-microbial,
anti-viral concoction of love. Based on a traditional
recipe deeply rooted in folk medicine, our tonic contains locally
sourced (when available) always organic, GMO FREE ingredients.
|
- Our bulk orders went to one local food distributor, Mountain Foods, that connects Asheville area restaurants and farms
Three Successful Farm to Table Dinners
 |
| We
are overjoyed with the response to these delicious meals. We could not
have done it without the amazing collaboration with our friend, Dava
Melton, of Blessed 2 Cook. We will announce our 2016 dates soon. We
hope to see you around the table next year! |
.
15 families on our weekly ESA delivery
 |
| What is an ESA? Similar to Community Supported Agriculture where you
receive a box every week, we offer an 'Email Supported Agriculture'
where our families receive an email each week and choose what goes in
their custom delivered box. This year we will also offer traditional CSA
shares to accommodate more families. Please contact us for more
information. |
- To our fantastic farm volunteers who traded a shift of work for food
Big thanks to Kris, Leigh, Meredith, Tyler, Meredith, Emma & Emily.
- To our awesome intern, Justin
 |
Many, many thanks to the best
intern, Justin. Nothing but love for this wonderful guy. He was our
friend, coworker and all around farm ninja. |
- Into our added value products for sale and on the tables at our farm dinners
 |
| Our popular Garlic Butter made with Root Bottom Farm garlic and herbs. Not pictured: Root Bottom Pesto |
- Into Morgan's homemade wine for the farm dinners. This year he bottled dandelion, strawberry, blackberry and pear wine.
- And all the rest was eaten by us or canned, frozen or dehydrated for us for the Winter months.
This year I
made blackberry
, raspberry,
blueberry, strawberry & mixed berry jam. I also canned tomato
sauce, salsa, dill & sweet pickles, roasted tomato soup, applesauce,
pear chutney, pears and peaches.
 |
| tomatoes heading for the dehydrator |
 |
| tomato sauce |
 |
| honey peaches & spicy cinnamon peaches |
