Self-Sustainability Takes Patience....we won't starve

We won't starve!

   Okay, well maybe that's a little over the top but after 28 weeks of waiting two of the five hens are finally laying eggs every day.

The Steel Magnolia gals and supposedly one guy, Drum, came to me on a very cold March morning as tiny little fluffs of fuzz and feet. I can remember saying to myself "how in the world will they survive?"

I don't dare calculate how much money is invested in chick grower feed. They always were a messy little bunch of fluff. It didn't take much to tip over or get into their feed somehow. They were really good at tipping their water over no matter what it weighed. I think there was a Superman vitamin in that feed because they grew by leaps and bounds overnight.

In mid-April they were moved into a small coop that I bought at Tractor Supply. Ha! Like that was going to work. It didn't take Clairee, Weezer, M'Lynn and Truvy plus Drum to outgrow that space. Oh and let us not forget to mention that what I thought was a Shelby was actually Roo 2. Yep, now we had two roosters. A few short weeks after moving them to the small coop we knew we had to give them a bigger home. Too many hawks, foxes and coyotes live in our area so it was going to have to be an enclosed coop with a big pen. Enter the teenagers! Thanks to them and a weekend or so of work we converted a playhouse that I won with a two dollar raffle ticket in 2003 we had us a secure place for the babies to go.

Then about the end of May the impatience set in. I wanted eggs. The gals had a great place that was warm, dry and secure. It was summer time and they were suppose to start laying. Check the chicken care book.  By the way if you are new to raising chickens I highly recommend Storey's Guide to Raising Chickens. There is not a question asked that they don't answer. And according to them I should have eggs in a few weeks. Well, it did take a little longer than a few weeks. The first Monday of August I checked the nesting box as I always do not expecting much. But, look! There it was THE FIRST EGG. The angels sang and Heaven sent down a sunbeam to shine upon the new, freshly laid egg. Cue the Mormon Tabernacle Choir. And every day after that right on schedule one egg was laid.  ONE? Wait, doesn't she have four hens? Uh, yes I do. So? Um, well, the rest seemed to be lagging behind a tad bit. Thinking that possibly two roosters was one too many disturbing the peacefulness of the flock, Roo 2 was dispatched outside the coop. He is doing nicely with this arrangement and it has been more peaceful. That was about two weeks ago. I lamented that the other three hens even knew where the nesting box was. So, being the good chicken mama I was, I took the uninformed into the coop and sat them in the nest thinking it would trigger a laying hormone or something. And so two weeks went on by until this past Sunday. Yes, finally, there were two eggs in the nest. That meant someone got the idea . There are still two hens that haven't laid any eggs yet, but I do have hope that before weather turns chilly and the days get shorter that Weezer and Truvy get the idea to give us some more eggs.  But, with two eggs a day, we won't starve. Self-sustainability does take a little time and patience though.

Michele Brown is the owner of Possum Creek Herb Farm and the mistress of her one acre homestead in southeast TN. When she isn't growing herbs and updating websites, she is coaching her chickens to keep up the good work.

Rainy Days Means Mud

 

 

Rainy Days Means Mud

 

How funny! Here it is Saturday again. I seem to be in a pattern with my blogging. So sorry it has been so long since a post. It has been a tad crazy here on the farm. The Spring weather has been beautiful for the past week. Brillant blue skies, coolish temps and sunny days. Daylight is longer now so some chores can wait until after supper instead of that rushed get it done before dark dash to get it all done. I even had a few minutes to walk through the woods and see what Mother Nature has been doing. The dogwoods, crabapple trees, privet (ugh) and some of the blackberries are in bloom. Ferns are unwinding from their long winter sleep and I am seeing  new patches of Sassafrass and Solomon Seal showing new green. I can really tell we had a wet winter. We are living in a green tunnel of new leaves.

 

The farm is showing some new life this year. Over the years many of the raised beds that the herbs were grown in also known as the tour gardens were removed because there just wasn't enough time in the day to be in the greenhouses, marketing, shipping, doing farmers markets and well, living, to get an acre of gardens weeded to be suitable. So, when the farm closed to the public in 2006 we took out a lot of the beds. Now, instead of a lot of herbs to look at and manage, fruit bushes are going in. Bush Cherries are going in. These bushes grow four feet up and out and provide a midseason harvest of 7-10 lbs of fruit per bush. They are a Montmorency type of cherry which means sour enough for jellies and pies. I am hopeful that there enough harvest to share at markets but that is another year or so down the road. Golden Raspberries are going in where the Ajuga was along the fence next to the barn. No more ornamental plants around here. They must provide something. Whether that is flavoring to a culinary dish, medicinally, or a food such as fruit. I won't take out the Japanese Maple planted fifteen years ago or the Hydrangeas that bloom pink, lavender and blue but it was close. The Elderberry, figs, blueberries, and strawberries are already in and blooming. The deer have been around leaving their hoofprints but so far so good with the nibbling.

 

Business has been crazy good this spring. A late spring in our neck of the woods means local deliveries of wholesale plants came late but it has been very steady for the last several weeks. This is temporary but it has put enough demand on me that I have had to miss a Saturday market now and then. I expect to be back full time before Mother's Day. Last Sunday was Opening Day for the 2013 season of the Chattanooga Market. It is the start of my eighth season and I am right back where I want to be in my favorite spot surrounded by my favorite farmers. Sales were brisk and the crowd was massive. Learned some things last week and am making some simple changes to help me serve everyone faster. It just takes a little bit of time to get back into the swing of things.

 

Being back at the Chattanooga Market meant fresh lettuce from Lee and Gordon's Greens and eggs from the ladies at Sheerlark Farm (and Larry too). There is nothing better than fresh produce and food after a long winter of store bought. Sorry, BiLo and Publix, I won't be in your produce departments for about nine months or so. I am anxious for the CSA to start with Brown Dirt Farm but content myself with looking at the photos of the plants going into the ground up there in Dunlap.

 

There are some things in the works for later this Spring. Research is needed so consulting my massive bookcase is first because I have BOOKS on almost every subject relating to farming, raising food and herbs, chickens and kids. Chickens were just the first installment in this homesteading adventure and the installation of the fruit bushes was second. Much more is to come if this is to be successful. Just hope I don't run out of space.

 

Need a daily fix on what's going on at the farm?  Check out my farm page on Facebook or Twitter. Just find Possum Creek Herb Farm. You can't miss it.

Herbal Homesteading

Elderberry Growing at Possum Creek Herb Farm

Frugally Sustainable Blog Hop! 

Here on the farm thoughts turn to how will we manage during the winter, whether that's financially, emotionally or physically. There are three of us. I have two strapping boys that are growing so tall that the eight foot ceilings are becoming boundaries when these two stretch out. I, on the other hand, am not getting any taller and I wasn't strapping to start with. Health issues in our house fortunately are few. We've had a few scrapes and broken bones, but (knock wood) so far that seems to be it.

I spend a great deal of the late summer and early fall preparing for winter health issues. Colds, flu and just general malaise can run a family down very quickly. In our herbal first aid kit are my "go to" herbs of elderberry, echinacea, ginger, goldenseal, holy basil and spearmint. There are others but like I said, I reach for these herbs first. Most of the time I have a little platoon of tincture soldiers all lined up shoulder to shoulder in the cabinet. They are easy to make and quick to take. The kids have been raised on them and don't find the fact that there may be a cloudy substance in the morning juice very odd at all. Elderberry tincture is well known for its attack on the germs that cause flu. Science is proving what we already knew for years that it will knock down the flu and colds faster than any chemical prescription could.  Echinacea and Goldenseal are often used in tinctures or in capsules because their taste is pretty rooty (tastes like dirt). Again, here we use tinctures. Both of these herbs can be used when the flu and cold is upon you and you just have to get out to do your day's work. I can promise that in a couple of days with those tinctures you won't taste the rooty flavor anymore. Ginger and spearmint are our herbs of choice for stomach issues. Tea is the best way to get these into your system and a nice way to comfort the symptoms.

This year, after much thought and planning, I wanted to share some of what we use here ourselves. While yes the main portion of the farm is devoted to growing herb plants for wholesale and retail many have asked "what else do you do?"  I thought that creating an Herbal CSA (community supported agriculture) was the perfect answer. I am already making what we need for the seasons so why not just make a little more. It is becoming apparent that it was a good idea by the amount of response I am receiving. If you want to see what it is all about please click on the link above and scroll down a little on the page for all the details. Please don't hesitate to email me if you have questions.

We just came through a very long election season and the country has chosen. I feel the need to keep working hard taking care of my family and running my business to the best of my ability. Praying for the best to happen to this country but preparing for whatever comes.  Possum Creek hosts a farm page and its sister page Herbal Homesteading on Facebook. We talk about herbs, of course, but I think delving into preparedness even lightly has become a hot topic.

Michele Brown is the owner of Possum Creek Herb Farm located in southeast TN. She has been in the herb growing business for fifteen years.

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The Love of Herbs....blog hop!

The Love of Herbs....blog hop!

We're on a roll now!  Possum Creek Herb Farm is hosting a Blog Hop all day today. Please feel free to link up with us. It's easy. Just visit Possum Creek's Facebook page often during the day. As each blog hopper writes his or her blog entry for the day, they will put the link on our Facebook page and link back up here with my blog post as well.

The love of herbs started out pretty simply for me over twenty years ago. A small backyard garden (and I mean small) was filled in with whatever herbs I could find locally. Back then it was chive, parsley, sage and maybe a lavender or two. Once I found the few herb companies that were even on the internet back then I would save up a little money and place an order. When we moved from that house in 1996 I dug up over 100 herb plants out of that garden and brought them with us to Soddy Daisy where they lived on the front porch for several months until beds could be built.

What those first few years of growing and playing with the herbs did was give me time to really learn what each herb offered. Back in the early nineties information was found in books and those books were often scarce. The best to learn was to actually find an herbalist, an herb grower, or an herb business owner which around our part of the country was severely lacking. We often travelled to North Carolina stopping at little herb farms along the way. No one was shy in sharing info so notebooks were filled and gardens grew larger. That really was how the farm came into being. The gardens were so full that I had to take cuttings and start sharing (hubby thought it best to be SELLING not sharing) and Possum Creek Herb Farm was born in 1998.

Fast forward (incredibly fast actually) and Possum Creek is an operation that my family can be proud of. We help other herb businesses by providing many of their stock via wholesale, we ship all over the United States through our retail site and here just recently we have started an Herbal CSA (community suuported agriculture) which offers shares of the farm's bounty for either a half of year or an entire year. Please visit our website and click on the Herbal CSA link for more info. This is an important project for us here and we hope you will join us on that journey.

There are many more plans for the farm in the years ahead. There doesn't seem to be a lack of ideas and I often find myself going back to those notebooks from the early nineties and bringing that idea up to date. I guess the sky really is the limit.  

Remember, if you are a blog writer, link this post to your blog and drop the link to your blog on our farm's Facebook page. Keep it rolling.....

CSA from Possum Creek Herb Farm

A PSA about a CSA from Possum Creek

 

 

Sometimes it's the little things that make a person really happy. Sometimes it takes something really big that has been a part of you for a while and that thing just falls into place like it was meant to be. I think this may be just that thing.  After several months of planning I am happy to say that I can now offer shares in an Herbal CSA here at the farm. What is an Herbal CSA you ask? Please read on and I hope you will join me in this endeavor.

Herbal CSA

 Herbal CSA (community supported agriculture) Full and Half Shares are an easy way to have quality herbal products at your fingertips all year long from a company you have trusted for almost two decades. As part of the herbal community you help the farmer by prepaying for a full or half share of the herbal bounty. A full share is an entire year (four quarters) of herbal products while a half share is a half year (two quarters).

Nov./Dec. 2012 Readying for Winter: An assortment of herbal tinctures to combat the cold and flu season (Elderberry, Echinacea, Holy Basil), Winter Thyme Tea, Basil Roasting Mix Seasoning, current issue of The Essential Herbal Magazine, lip balm, recipes and handout explaining how to use everything you receive. 

Feb./March 2013 Spring Cleaning: An assortment of helpful cleaning kits that you can add simple household ingredients to in order to create healthy products to rid your home of winter's blahs, Tinctures of Nettles or other springtime tonic tincture, laundry sachets, tea, current issue of The Essential Herbal Magazine, recipes and handout. 

May/June 2013 Planting Thyme: An assortment of seeds and 10 plants to get your garden growing for the summer, full color garden plan to inspire you, current issue of The Essential Herbal, recipes, tea and soap to wash off the dirt at the end of the day. 

Aug./Sept. Harvest Thyme: An assortment of products to enjoy all Fall long. Teas (2), Bonfire Chai, Seasonings or dried herbs (2), a kitchen wreath to snip from when creating wonderful Fall soups, a cookbooklet written by Possum Creek Herb Farm, and some good smelling stuff such as a room spray or potpourri.

 Disclaimer: there is always a possibility that one or more items may not be available. However, I shall insure that you are satisfied with each share that you receive. Weather and other life events do sometimes throw a wrench in the works. You will be notified of any changes to the current lineup of shares.

 What does it cost?  Full Shares are $200.00 and half shares are $110.00.   Shares can be mailed or picked up with prior notification at farmers markets during the regular season.

 Only twenty full shares will be sold so please order soon.   

Thank you for your support of this new endeavor! 

Michele Brown

www.possumcreekherb.com

The Colonial Garden

A History of  Past Gardening Styles

Article written for The Essential Herbal January 2005

Herbs and herb gardening have been around this country for more than a few centuries. Our foremothers and forefathers brought from the old world, along with their new political ideas, plants and seeds that would be needed to sustain them. Yes, herbs were grown and harvested for seasoning the meals, dying fabrics, making soaps and other household helpers such as brooms, but more importantly they were utilized as medicines and for the prevention of diseases.  Today, there has been a reconnection to our past and herbs seem to play a major part in the reconstruction of the old gardens that worked so well before. Here at Possum Creek Herb Farm we have recreated what we think would have been a working herb garden used by the Colonial housewife during the period of 1690-1780.

CREATING THE STRUCTURE

            The Colonists would have placed their gardens near their home preferably behind the kitchen for easy access. Many would have fenced in the gardens to protect the precious plants from animals. A fence of twigs, small branches and trunks of small trees would have been tied together and pounded into the ground. Fortunately for us, fencing is a little less work intensive. Our Colonial herb garden is surrounded by a weather resistance white picket fence with gates for easy access. The Colonists would have dug out their gardens with crude shovels, axes and possibly with the use of a horse or mule. They would have created long rows with paths intersecting each section of the garden. The house wife would have interspersed vegetables in with the herbs. Each section of the Colonial herb garden here at the farm is enclosed in pressure treated lumber “boxes”. They range in size from 8 feet by 4 feet to 8 feet by 8 feet. There are six boxes in all with gravel paths leading the visitor from one garden to the next. The Colonists would have used the rich soil that they built their homes on probably removing large stones and utilizing them for building walls. We too have rich, well-draining soil here at the farm which we amend yearly with compost. Full sun and moisture were all that was needed to promote the lush growth of the herbs for use all throughout the spring, summer and fall.

THE DYE GARDEN

            Several herbs lend themselves very well to dying fabrics. The Colonial housewife would have boiled the foliage, bark and roots of Rosemary, Sage Yarrow, Chamomile and Woad, which were among others, to dye their homespun fabrics such as wool. Herbs such as Soapwort and Lavender were added to the daily wash water to freshen and clean the laundry. Many herbal blooms lend themselves well to the dye pot. Blooms from herbs such as Marigold, Onion, Goldenrod, Madder Oregano, and Foxglove just to name a few were also used in the dying process.

THE CULINARY GARDEN

            Many herbs were grown for seasonings. The Colonial housewife would have tended her culinary herb garden each spring and summer, harvesting what she needed on a daily basis. And what she didn’t use on a daily basis she would bundle up and hang near a dry cool spot out of the sun for future use. Herbs such as Thyme, Sage, Rosemary, Lavender, Chive, Dill and Roses were grown and harvested. Rose petals were often saved for potpourri which wasn’t used to fragrance the home but to mask unpleasant smells from the inhabitants that lived their. Many herbs were made into jellies and jams if sugar was available. Or dried and pounded into powders for seasoning during the winter.

THE MEDICINAL GARDEN

            Herbs played a very important role medicinally. The housewife was usually the family physician back in the very early days. She often gathered herbs from her gardens or from the wild to treat her family. Often diseases such as malaria, typhoid, measles, malaise and dysentery were treated with herbs such as Willow, Mint, Echinacea, Dill, Ginseng and Yarrow. Unfortunately, many of these herbs have fallen out of favor over the years due to the creation of more modern chemical medicines. Many herbs were strewn on the ground of the homes to prevent diseases from forming. Herbs placed in strategic places would keep insects and vermin out of the homes as well.

            As the knowledge of the Colonial housewife increased so did her gardens. Many Colonists raised bees for honey for their families and to sell. The blossoms of many herbs attract honeybees and other beneficial wildlife to the gardens. Many Colonists also learned that certain vegetables grew well along side their herbal counterparts increasing the harvest for the family. And they learned to utilize compost from their farm animals to improve the soil. We could learn a lot from those early settlers that discovered our country. Many of these gardens have been lost do to the sprawl of our cities but a few have been kept intact for visitors such as the gardens of George Washington at Mount Vernon and Thomas Jefferson at Monticello.

 9-2012:  The Colonial Garden that was created here six years ago is long gone with only its fence and raised beds left behind. It has since become the veggie garden that produced peppers, onions, tomatoes and soon, a few pumpkins. It is being taken over by a crop of Sweet Annie I thought long gone. After reading through the above article again I think the Colonists had mad prepping skills but then, they had to, didn't they?

 

  

The all new Elder Gathering e-book!



Possum Creek Herb Farm is very excited to announce the collaborative effort of some of the herb industry's  most talented women in the culmination of An Elder Gathering e-book. Available on Possum Creek's website this e-book is so full of information on that all important herb, the Elderberry, that it is bursting at the seams.  Clicking An Elder Gathering e-book will take you directly to An Elder Gathering in our cart.

Come along and join us, a group of long-time friends, as we share our favorite uses for elder flowers and berries.
We've even got a few uses for leaves and wood! Learn about growing, harvesting, preserving, making medicine, delicious dishes and tantalizing teas all using this very versatile native plant.
Over 30 recipes, remedies and crafts are included, along with light-hearted folklore and good lots of pictures to
help you identify Elder.
We're certain that soon you'll love the Elder as much as we do, and be finding a place for one (or more) in your yard or garden.
40 pages, 8 1/2 x 5 1/2. S5.00
Written by Michele Brown, Susanna Reppert Brill, Susan Hess, Betty Pillsbury, Tina Sams and Maryanne Schwartz

What's New...

The summer season is still hanging on but there is a difference in the light and in the air. There is actually a hint of a breeze from the north. The summer has been hot. Okay, it has been hell hot but September is finally here and that means here in the south "something's got to give".

It has been a summer of change and of new opportunities. A change in the partnership here at the farm has also put a change in my perspective on how the business is doing and where is it that I want it to go.  Funny how things get into a rut and then when you give it all a little shake it brings things to the top that should be or could be changed.  Some of the changes won't be too obvious except to those who follow me religiously (my stalkers as I like to call them). Some may notice a cleaner, crisper logo. Some may notice new products in my booth at the farmers markets and some may notice that the farm is in a new venue.  If you have been snoozing through my Facebook posts then here's your chance to catch up.

This fall's lineup of new products that will make their way to the website but can be found on Sundays at the Chattanooga Market and starting Friday, September 7th at the General Store at Warehouse Row (Market Street, downtown Chattanooga) includes a wide variety of teas some of which you may be familiar with and some you may not.  The Herbfarmer's Fruit Tea is full of goodness straight off the farm. Rosehips, lemongrass, hibiscus, peppermint and a dash of orange peel gives the tea a fun, fruity flavor that can be drank hot or cold. Last year I introduced Autumn Apple Spice Tea but tweaked it ever so slightly for this year's fall season. Larger chunks of local dried apples, cinnamon and lots of clove blended with green tea.  There are so many new varieties I can't pick just one favorite but this one comes close. Bonfire Chai Tea, 4 ounces of yummy spicy goodness with ingredients such as organic ginger root, cinnamon, Red Rooibos tea, Assam Tea, cardamon, nutmeg, cloves, and vanilla bean. Contains caffeine but with flavors like that WHO CARES?  Soaps, seasonings such as Curry Thai, and Herbs De Provence along with tub teas (yep, tea you can throw in your bath) round out some of the first introductions for fall. More to come. I have discovered new labeling and packaging ideas that I am having fun using. Check out the booth on Sundays and soon online at www.possumcreekherb.com

Some of you will notice a new lineup of plants that will be available for the Wholesale 2013 season. Pricing is a little different too. It has been levelled off so everything is now of similar pricing. The procedures in place are a little different but makes more sense for you and for me. A lot of it is now automated so you can click on a link to take you to the online cart for wholesale and order there quickly or download a pdf link of the order form that you can email back to me. Anything to make it easier and faster for all of us.  Retail is undergoing a change too. Some of the plants that did not sell or hold up in the heat are going away with new varieties taking their place. Stay tuned. I almost have that done.

Oh and lest I forget, big announcement is coming on Tuesday so be sure to check back here and on Facebook.

Until Tuesday, have a great Labor Day weekend!

Herbal CSA

Seriously? I haven't blogged since August? Well, let's change that right now. Months have gone by but they haven't been idle months. Okay, December was fairly idle after the Holiday Market at the Chattanooga Market ended. I did take a little time off to prepare for the holidays and get the greenhouses ready for what is turning into a very cold winter. But, in and amongst that downtime there was definitely some planning going on. I will share a little bit of what we're planning in 2010 in the next group of blogs. Hope you are as excited as we are....

Beginning this year Possum Creek Herb Farm is offering the opportunity for local and not so local folks to enjoy a very unique venture. We have created an herbal CSA for those who would like to subscribe. An herbal CSA is a community sustainable agriculture solely based on herbs. It begins in April with the offering of organically grown herbs to each subscriber. As the months progress herbal offerings such as teas, bath brews, seasonings, balms, salves, jellies and other herbal products will be available.

The herbal CSA will run for six months which will include April, May, June, Aug., Sept. and October. The fee for the entire subscription (once a month pickup or delivery) is $250.00 payable at the time you subscribe. This fee will enable the farm to have working capital that will be used for seeds, supplies to create the products, soil and so on. In a way, you as the subscriber are buying into a share of the farm. It's like having your own little piece of Possum Creek Herb Farm without actually getting dirty and sweaty working in the gardens. Subscribers will be able to pick up their box the first Saturday of each month (delivery option is available) or you can pick up your box the first Sunday of each month at our booth at the Chattanooga Market.

We are in our infancy with this new program and while we expect things to go fairly smoothly, stuff does happen. We will keep our subscribers informed as to any changes that may occur. We are really looking forward to this program but we can't do it without you. We do also have a plan for our internet friends that would like to join us so don't let distance keep you from joining up.

Details are available at our website or if you have questions please feel free to email us at herbfarmer@bellsouth.net and we will be glad to answer any questions you may have.

Busy Spring Season

I can't believe how fast the time has gone since I last blogged. It has been a mad circus of keeping plants healthy, processing orders, pulling plants for orders or taking to the Chattanooga Market and then shipping plants early each week. Take a breath and then let it all start all over again the next week. Normally wholesale plant season wraps up by the middle of May. All of the nurseries have their orders in and shipments are usually on their way no later than the first of May even to the farthest portions of the country. This year is different. We are getting more last minute orders or orders that need to turn around in less than a week. We have several of these orders yet to go with the last one going out the middle of June. The greenhouses are going to look mighty empty after that. A good thing.

We have been having a grand time each week at the Chattanooga Market. We began the season on April 26th with a double booth. Expectations were high for opening day but the crowds even impressed the market manager with their huge numbers. We capped out for the first time since we started there. Capping out is when you reach the sales number set by the market. After you cap out everything you sell is all profit. The three weeks since then have set record sales for us as well. We're just shaking our heads in amazement. The number one herb that everyone is buying? Why, basil of course! Followed by Rosemary, Pineapple Sage, Tarragon and Bay. There are going to be awful lot of pretty herb gardens in Chattanooga and the surrounding area in a few short weeks. We're looking forward to the rest of the spring season and the surprises it seems to be holding for us.

Thyme to Plant the Herb Garden

Herbs...herbs...herbs....orders have been coming in since January for everything from Basil to Thyme and we're so happy to see them finally go out of the greenhouses and into the mail or into the brown truck. Being that herbs are so easy to grow we often wonder why everyone doesn't grow them. They don't require an enormous amount of space and they thrive on benign neglect. They just need sun, some afternoon shade and water along with some well draining soil. Herbs will often grow in rocky soil and some even prefer that.

In the southern region of the country many herb gardens are already in and are giving their owners a daily fragrant harvest. Here in the mid-south we're still waiting on some drier weather before beginning the planting. If you have been reading our blog you know we're working on revamping the backyard into victory gardens. Well, the raised beds are built, dirt has been delivered and the kids will be wheelbarrowing the dirt into the beds on Saturday. We added an additional bed for just herbs such as Parsley, Sage, French Tarragon, Lovage (love my Lovage), Chervil and so on. I will have a couple of pots full of mint and want to start a Bay once again since my ten year old Bay died last fall.

Up north the weather is much improved since a few weeks ago. Garden centers are opening up and many offer our herbs in their selections. Planting begins after the last frost date which can vary depending upon where you live.

So, from our farm to your garden Possum Creek offers some of the healthiest and strongest herb plants on the market. Try some in your garden this spring. www.possumcreekherb.com/shop.html or if you live in the Chattanooga area come see us at the Chattanooga Market every Sunday from 11:00-4:00 (eastern) beginning April 26th.