What a Difference a Year Makes

I’m running a week behind schedule this month due to spring  break, but excited to get some updates and fun events shared.  

Upcoming Events: 

4/17, 6-9pm: Spring Communally Prepared Dinner

4/24, 7-8:30: Table Root Discussion; Eating for Families on the Go

4/26, 5-10pm: Member Only Spring Soiree; Memberships still available!

4/30, 7:30-8:30: Book Club at Poe & Company; A Bold Return to Giving a Damn by Will Harris

5/16, 7-9:30: Table Root Discussion; Organic, Local, GMO free, Free Range – What’s important when purchasing our food?

5/27, 10am-12: Meal Prep 101; Sauces, Dips & Dressings

5/27, 5:30-7:30: Meal Prep 101; Sauces, Dips & Dressings

Registration & Additional Information

There are plenty of openings in the schedule for private cooking classes so contact me if you’d like to arrange a class for you and your family or friend group!

I really cannot believe what a difference a year can make.  I looked back at my photos from a year ago and realized I had just gotten my chickens and my garden was tilled and ready and looked rough, at best.  I had done extensive amounts of research on both tending chickens and planting a sustainable, organic garden here in GA, but almost no experience with either.  The learning curve was steep and the work required was beyond what I had envisioned.  But, here I am, a year later, feeling more confident about my ability to care for my chickens and raise food in an organic and sustainable way, while improving the soil and environment of my small piece of land.  Increased confidence is not to be confused with complete confidence or reduced anxiety of what might go wrong…in fact I may have more anxiety now that I know many of the things that can go wrong!

My most recent mistake was well intentioned, as I planted a Hairy Vetch/Winter Rye mix as my winter cover crop after researching which cover crops were best to increase the nutrient levels and break up clay soil. What I failed to read about was how you get rid of that cover crop in the spring and it turns out that these two crops are just itching to keep growing in our GA spring weather. Who would have imagined that the recommend process would be to use an herbicide! Or to use a special machine that cuts the crops just below the soil surface. Well, since I won’t be doing either of those options, you can find me in the garden this week as I hand turn the entire garden attempting to disrupt the roots just enough to kill the crop without disrupting the beneficial microbes, organic matter and reduction of soil compaction.

Regardless, I feel a deeper passion for what I’ve chosen to do at Table Root Farm and pride in what I’ve created so far.  

As always, I’m so grateful for all of you, who have come along for the ride and supported me in whatever way has worked for you.  The income from memberships allowed me to grow seedlings and improve my watering system, both of which were among my goals for this year.

Even if you are not able to attend book club this month or do not feel like reading Will Harris’ book, I highly recommend you visit his website and read the information he provides there.  I firmly believe he is offering information that should be absorbed by everyone.  Our food system is broken and while he is not offering a solution, he is providing information and recommendations on how to move forward in a better way. He is not trying to sell you his meat, but suggesting you ask for and find farmers in your own community to support.  I am committed to making my website a place where people can find some of these farmers and I will be putting significant time into that in the next few months.  We have been purchasing our beef, locally, from Summer Owens of The Farms at Hickory Flat.  Summer will be joining us at book club this month and I’m very excited to have the perspective of a local cattle farmer in the conversation!

Cheers to the growing season!  

Kalee