Second year report on our transitional organic land A couple years ago we began stewarding 274 acres of land with about 150 tillable...

October means chestnut season here at Caney Fork Farms, and we sure love experimenting with this earthy, sweet nut. Chestnuts and can be...

Escarole is a leafy green that is honestly hard to differentiate from lettuce. It has sort of ruffled edges and a lighter colored center,...

Delicatas are one of the simplest winter squashes to cook. They are smaller than most winter squashes, have a thinner, edible skin, and...

Over the last few summers we have been lucky enough to host two Skidmore College students at our farm to conduct soil carbon research....

by Sylvana Szuhay and Shay Kolodney of Skidmore College This past summer we worked as research students at Caney Fork Farms for our...

Fall veggies mean lots of greens. And after getting back 22 pigs from the processor, we have lots of pork! Our friends at...

Our modern lifestyle often involves cramming activities into every minute of every day. Preparing meals can feel overwhelming when there...

This drool-worthy recipe is from Nashgirleats! Ingredients • 8 oz Demara Sugar • 3/4 cup fish sauce • 4 pounds boneless pork shoulder*...

Make your own Caney Fork Farms grassfed lamb chops!