October {Field Greens}

In 2009 Nathan and I accepted the Eat Local Challenge, a 
nationwide campaign that aimed to encourage households 
to commit to as much local food as possible. Some folks 
committed to a meal a week or even a day. Being an all or 
nothing kind of gal, I went all in for every meal for a month. 
That quickly became every meal for the summer and fall. As 
winter approached I wanted to continue, but, at the time, there 
were no winter markets and, in fact, very few options for locally, 
seasonally grown produce. 

When Community Farmers Market opened their year-round 
doors in 2011, we finally found ourselves in a haven of winter 
options at the same time we as farmers started extending our 
season. A staple on the seasonally-sourced winter menu is 
cooked greens. Nathan learned how to grow as many different 
varieties as possible and, out of necessity, I've learned how to 
cook them.

Even today people are surprised by what can be grown here 
on Kentucky farms during winter months. That's made us find 
ourselves as much in the business of educating as we are in 
the selling of food. Not only are we educating our community 
through farm tours and educational opportunities, but also 
teaching our children, farm members’ children, and friends the 
practical skills of planting, harvesting and feeding themselves.

​”I’ve been working at NMA since I was 14, and it has changed my 
life for the better. Working with fresh produce has inspired me to 
eat healthier and pursue a degree in Culinary Arts.”
- Kenzie Crowe

Kenzie and her sister Laila have worked here on the farm once 
a week for four years. Nathan and I often talk about how 
important it is to be handing down these skills of growing food 
year round, and we are thankful we've been able to extend 
that opportunity to young people and beginning farmers like 
our friends Jordan, Jackson, Avery, and Arlo Rolett at Think 
Little Farm. As a society, we enjoy the benefits of grocery store 
availability, but as we found in our own journey, we also need 
the people close to home who know how to grow food