This Sunday the 3rd marks the beginning of Sweetwater’s seasonal Farmers’ Market.  From now until the start of Summer, our Farm Community hosts a weekly Sunday Market full of healthy, natural, outdoor fun.  Our Market was started years ago with just a couple of vendors, a table with extra veggies for sale, and a musician or two sittin’ in a chair playing for whoever walked by.  Now in our 8th Season, “Sweetwater Sundays” have become somewhat of a staple in many weekly routines.  Many come to shop at our local Vendor booths (selling everything from “basics” – like bread, farm-fresh eggs, local honey, and edible plants – to crafts, jewelry, skincare, and yarn!)  Others come to search out the freshest local veggies in their community and enjoy an outdoor market in a farm setting.  And some fill the entire day with all that Sweetwater Sundays have to offer – starting with Yoga*, Farm Tours, fresh veggies, live music, healthy living workshops, and community gathering.

We hope you will join us this Sunday for the grand re-opening of our Market from 12:00-4:00.   We have some really wonderful Vendors and Farmers that are working hard to bring you the best products around.  Let’s all make an effort to SUPPORT LOCAL this Season.

Don’t forget to turn your clocks back an hour Saturday night, and we’ll see you at the Market on Sunday!

*(Please note that our Yoga program will begin on 11/17.)

Greetings Farm Friends!  The team at Sweewater hopes that everyone has been enjoying the humid Florida summer as much as we are!  During our off-season in the Summertime our scaled-back farm team works on maintenance projects so that we are ready for the next season. We take full advantage of this “quieter” time at the farm to prepare for the busy season ahead.

One of our first priorities at the beginning of the summer is to sow our cover crops for the summer, this year Sesbiana and Sunn Hemp, in the fields. Both these plants act as nitrogen fixers to replenish the soil after giving us so much during the season. While they are in the ground we will mow them two to four times before they are tilled into the earth. We mow them for two reasons: first of all so they do not go to seed in the fields and we end up pulling them up as weeds for the rest of the year and, secondly, so we can use the greens that are mowed down as a “green manure” in the soil.

Our first big project this summer was to revamp our beloved greenhouse. The team spent many sweaty days pulling up the old black drop cloth in the greenhouse and replacing it with a new one and power washing everything to its soaking core. We felt it was important to do this to kill any bacteria that may have naturally accumulated in the dank space. In addition we expanded our hardening shed and will be adding an automatic watering system to that area along with the little greenhouse.

Second on our To Do list was to turn “Rick’s house” into our new “Farm House” – a multi-purpose facility that will be the seasonal home to 4 Sweetwater Farm Apprentices. This space, which includes a wonderful screen-enclosed deck, will also be the new home for our yoga program and some of our workshops! In July and August we worked to divide the upstairs loft into 4 private bedrooms with a library. Downstairs we pulled together an Executive Office for our new Executive Director, Cathy. (See related article below…) WE STILL NEED ITEMS FOR THE FARM HOUSE! CHECK OUT OUR WISH LIST.

Our third major project this summer has been to design and build our new barn at Sweetwater Farm located at The Children’s Home site. The project continues to make progress thanks to our amazing donors, Walter Crumbly for the incredible roof structure, Scott Wetmore for a significant donation to the cause and others who donated at the 20th Anniversary Fundraiser at the Samba Room (now the “Copper Fish”.)  Special thanks to the Samba ownership and team that helped us make it all happen!

The final CSA share pick-up for “Week B” and all Full share CSA Members is this Thursday the 23rd or Sunday the 26th.  We have enjoyed being “your Farmers” for the past 7 months and hope that the wonderfully fresh, organic veggies and herbs we have provided you this season will prompt you to renew your membership for next season.  Please remember that in order to receive the renewal rate you must turn in your application and payment at your final pick-up, or you can mail it or fill out an online application and pay by credit card.  The deadline for receiving the lower renewal rate is May 31.

We also encourage you to take a little time to fill us in on your thoughts about this season.  Before the end of May you will receive an end of season Member Survey that we hope you will complete.  Your responses will help our Board of Directors and staff better serve our Members and will help us shape our short and long-term future.

If you have not fulfilled your 4 hours of volunteer work for the Season, you still have the opportunity to help us out.  Volunteer to help with the harvest on the 23rd or 26th starting at 8:30 am.   If you have not been able to complete your 4 hour commitment, please be sure to pay the $25 “opt out” fee before the end of the season.  You can bring your check to the farm or mail it to us at 6942 W. Comanche Avenue, Tampa, FL 33634.

Enjoy our final Sweetwater Sunday Market this Sunday the 26th from 12:00-4:00.  We’ll have a farm tour and CSA orientation in addition to our awesome weekly Vendors, fresh organic produce, live Music, and Yoga from 11-12.

Take care and be well this Summer.  We will be in touch about some upcoming fun summer events and volunteer opportunities.

The final CSA share pick-up for “Week A” CSA Members is this Thursday the 16th or Sunday the 19th.  We hope you have enjoyed being part of the Sweetwater Farm Community in the 2012-2013 Season!  Before the end of May you will receive an end of season Member Survey that we hope you will take a moment to complete.  Your responses will help our Board of Directors and staff better serve our Members and will help us shape our short and long-term future.

Remember to renew your Membership at your last pick-up.  You can pay with a check or cash and save yourself a little bit of money by taking advantage of the “renewal” price before May 31st.

If you have not fulfilled your 4 hours of volunteer work for the Season, you still have the opportunity to help us out.  Volunteer to help with the harvest on the 16th, 19th, 23rd, or 26th starting at 8:30 am.  We still need a couple of Members to work our “info” table this Sunday the 19th from 12-2 and 2-4.  If you are unable to complete your hours, please be sure to pay the $25 “opt out” fee before the end of the season.

We also hope to see you at our Home Brewing Workshop this Saturday!

Cheers!

Only three more weeks of CSA shares left! Currently, we are busy picking the end of the line, tedious, monstrous green beans and summer squash plants. These unruly beasts are easily doubling in size within a few days and producing so much we have started taking wagers on daily grosses! In addition, we’ve been clearing the fields and getting ready to plant our cover crops for the summer!

Check the CSA pick-up schedule to make sure you don’t miss picking up your last bountiful share(s)!  May 26th is our last CSA pick-up of the season.

Renewal rates are in effect for current CSA Members until the end of May. On June 1st all CSA prices will be the same “new member” price.  Get CSA Membership info here.

Turn in your CSA Membership application at the farm and pay by cash or check.  Or fill out an online application and pay by credit card.

If you are new to our Community and thinking about joining as a CSA Member, consider joining us for our last Sunday Market of the season on May 26th. We’ll have an open house, a farm tour, and Q&A session for anyone that has questions about next season or how a CSA works!

It was yet another beautiful day at Sweetwater Farm this past Saturday for our PestoFesto celebration.  Despite several challenges, the event went off without a hitch.  Sponsors signed on to help our Farm with some of the larger expenses, including purchasing Basil for the first time in our history!  We owe the success of the entire event to Mitch and the rest of his wonderful team at Global Organics for sourcing local organic basil and donating 40 pounds of the beautiful greens to our Festo as well as donating much-needed cash to the cause.  Cheers to Cigar City beer who was simply amazing again this year.  What a gem we have in our back yard and always willing to support our events.  And what about our local vendors Java Planet with their stimulating locally-roasted organic coffee – and Chris “the Pizza Guy” with his giant self-made pizza oven (threatening to overshadow the Pesto itself!)  We also send big hugs to Erin and Rollin’ Oats Market for being so generous again this year with their donation of rolls, cookies, and a gift basket for our Silent Auction.  Speaking of Silent Auction – an enthusiastic thank you! to Elizabeth Murray for being our trusty Outreach/Events/Media and Silent Auction gal this season.  It’s amazing what an inspired person will do for veggies.  Just around the corner from us, Vigo never hesitates to donate all the non-basil ingredients required for our Pesto feast.  They’ve been a Friend of the Farm for years.  And so has Uncle Matt’s – another steadfast and admirable supporter of our urban oasis.  Gracie and the Sunset Bridge Band were so easy and fun to work with and absolutely delighted us all.  I heard at least five times – “where did you find these guys!?”  Andy Harris heads up the salad making and demands focus and respect for those lovely veggies he and his team chop, peel, and slice for hours so that we can all enjoy a scrumptious farm-fresh salad.  Who makes the best salad dressings on Planet Earth?  Well, Heather of course, founder of Raw and Not Alone.  (Did anyone else pour a cup of it to drink??)  For the ump-teenth year now Chris Healy‘s tribe has created and delighted our Pesto Palettes with their infamous Pesto-making skills and have way too much fun in the process.  And I myself am somehow exhilarated and exhausted from the entire experience.  Coordinating a party of this size requires a volunteer commitment way beyond the day to day.  Luckily, all we have to do is ask and folks always come running.  (One such volunteer literally did come “running” after seeing a last minute call-out for help on Facebook Saturday morning when our truck ran late.  With her two children in tow – and wearing a skirt and sandals, I might add – she managed to help us set up tables and wipe down chairs and teach her kids a valuable lesson about helping their community!)  Our “retired” Founder, Rick Martinez, keeps rockin’ it out.  I don’t know how he does it, but I’m starting to feel and understand his pain (fist-bump).  And I cannot stress enough how hard our Farmers, Educators, and Board Members work each and every day to bring us all this amazing food and fun.  Growing and harvesting food is just a fraction of what they contribute to this Farm.  They do it with charm, grace, sweat, and smiles.  Love and endless thanks to All of You for keeping our Community healthy, happy, and strong.

XXXOOO,

Andrea

With our 21st Annual Pestofesto just around the corner we are eagerly preparing for the festivities of our annual end of the year hoedown. The musicians are lined up, ticket sales underway and the members and farmers are ready for the big party.

But something is different this year from our 20 plus years of growing basil. A new basil disease has quickly spread from its first discovery in South Florida in 2007 to most of the US and Hawaii in 2011. Our basil crop for the first time in my 35 years of growing basil, was for the most part a complete failure.

The University of Florida IFAS Extension has identified Downy Mildew as the culprit. It is a seed born disease that can be effectively controlled be using a combination of resistant seeds, specific cultural methods and organically approved biological fungicides.

Actinovate is the name of our biological defender of healthy basil that we will be using next season. It is a high concentration of beneficial bacteria that colonize the root and leaf surface to defend against diseases, much the way our own bodies do. This is a very good example on how organic farms find natural solutions to farming problems that are not only non-toxic, but strive to establish a balance within the ecosystem that allow our crops to flourish.

All is not lost however, thanks to our friends at Global Organics. They have generously offered to donate the organic basil needed for our event. This Florida-grown basil combined with the basil from our own farm (that has managed to survive) means THERE WILL BE PESTO for the FESTO!!

It is also a good example of the challenges that our farmers face in bringing you your weekly share.  Thanks so much for your support and thanks to our farmers for the persistent efforts and hard work.

So we look forward to a Rockin Time this Saturday at the 21st Annual Pestofesto. We hope to see you there. Spread the word to your family and friends. It is you that is the Community in our name and makes the Sweetwater Magic possible.

Rick Martinez

Founder, Sweetwater Farm

This Earth Day, join us as we host a special Earth Day Sunday Market.  This Sunday April 21st we’re kickin’ our Market up a notch and will have all kinds of special things going on.  Pack up the family and come to the Market during our special extended hours from 12:00-5:00 pm.  All kids receive a free re-usable bag from Rollin’ Oats so they can visit our Market Vendors and fill their bags with earthly goodies!  Our Music Series will feature 3 different musical acts at 1:00, 2:00, and 3:00!   Joel will lead two different Farm Tours during the day at 12:30 and 3:30 (and you can get your photo taken on a tractor!)  Heather Rampolla will show us how to make Sesame Ginger Lettuce Wraps at 2:00, and we’ll have games and gardening for the kids throughout the day.  Don’t forget to join us for yoga from 11:00-12:00 and then shop our produce stand for certified organic produce (including some Sweetwater-grown veggies).  Show your support for sustainable agriculture, enjoy this warm weather, and have fun!

One good thing about the sudden, sweltering heat encroaching upon Tampa these past couple weeks is that our tomatoes are loving it! While the cool weather lasting through March was slowing their growth, they now have been making a steady come back through April. At this point in time, we have already been able to place stakes around the plants and twine them in place at two points. Twining the tomatoes enables them to wrap their leafy green stems skywards and stabilize themselves. The best news of all with the tomatoes is we have spied our first flowers which means fruit should be soon on the way!

As spring continues to roll on, many of our beautiful companion flowers are taking bloom. We call them companion flowers because they assist other crops to be productive. For example, our little beauties attract pollinators which are crucial to ensuring the production of seeds and fruit on a plant. The flowers we are using this spring are sunflowers, calendula (edible), nasturtiums (edible), and marigolds. Marigolds are a particularly wonderful companion plant because they deter many insects that would love to feast on our crops.

Be a good community companion and plan to bring your family and friends to our upcoming PestoFesto end of season celebration on Saturday, April 27th.  This is a unique and fun event that is open to members and non-members in our community.  Buy your tickets online or at the farm for only $20!  ($25 at the door.)  Kids 12 and under are free.  Delicious Pesto pasta, organic salad with salad dressings made fresh with our garden herbs, rolls, dessert, and Uncle Matt’s juice.  Live music with The Sunset Bridge Band.   (Cigar City beers, wine, and organic Java Planet coffee available by donation.  As well as wood-fired pizza!)  Proceeds from this event support our educational programs.  Please support your local farm.

Have you noticed those beautiful, sunset colored flowers on the CSA share table? They aren’t only there for their complete loveliness, they’re edible too! Adding Alaskan Mix Nasturtiums to your favorite salad or pasta dish is a great way to make a meal “kid friendly” or class up your next dinner soiree. Not only do the flowers offer a delectable peppery taste, the leaves do as well. In fact, the entire plant is edible from the flowers down to the seeds. One can even grind the seeds as a replacement to traditional black pepper. Nutritionally, nasturtiums (the flowers and leaves) contain Vitamin C and Iron. The name nasturtium comes from the Latin words for nose (nas), and tortum (twist), referring to a persons’ reaction upon tasting the spicy, bittersweet leaves!  As the sprawling nasturtiums slowly take over the farm this spring, we will continue to have these flowers packed with a peppery punch for the remainder of the season.

Try these delicious nose-twisting recipes:

Stuffed Nasturtium Flowers

http://www.herbalgardens.com/archives/articles-archive/nasturtiums.html

Mix 8 ounces softened cream cheese with 2 Tablespoons finely minced chives or other herbs of your choice. Stuff the mixture into nasturtium flowers and place on a tray that has been lined with nasturtium leaves. Serve at room temperature.

Nasturtium Vinegar

http://www.herbalgardens.com/archives/articles-archive/nasturtiums.html

1 cup nasturtium leaves, flowers, and buds

1 pint champagne or white wine vinegar

Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. Place a new nasturtium in the finished bottle for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar to use in salads, sauces and flavoring in other dishes.

Nasturtium Lemon Butter

http://www.herbalgardens.com/archives/articles-archive/nasturtiums.html

This lovely butter has a mild lemon/pepper flavor and a colorful appearance. It is wonderful on fish, chicken and vegetables. This is also great on those small party breads, pumpernickel especially.

1/2 cup unsalted butter softened

1-2 teaspoons grated lemon peel (according to taste)

1 tablespoon lemon juice

3 tablespoons finely chopped nasturtium blossoms

Mix all of the ingredients well until smooth and well blended. Refrigerate or freeze until ready to serve. Makes 3/4 cup flavored butter.

We reek, but at least our plants are healthy! This week we have been applying fish emulsion, you got it—dead fish guts, and liquefied seaweed to everything. As our seeding and planting are winding down, we are paying extra attention to ensure that all we presently have in the ground maintains its green, lively state. Fish emulsion is a naturally-derived organic fertilizer that will grant the vegetables nitrogen, phosphorous, and potassium while seaweed is helpful to improving plant growth and strength. So while some of us still can’t get dates or are told by our significant squeezes to take a shower, we continue to vigorously douse the veggies (along with ourselves) and get used to our new oceanic aroma.

We promise to shower if you’ll promise to join us for our next season. CSA Membership renewals are happening now. If you are new to Sweetwater, hang on for a few more days! On April Fool’s Day (April 1) we will begin accepting applications from new members too. No joke. Check out our website for more info.

And don’t forget – Members that normally pick up this Sunday the 31st should pick up on Saturday the 30th instead.  We’ll be here 12:00-4:00 with your shares ready.  Enjoy the holiday.

This week we are welcoming the reprisal of the Miyashige daikon! This daikon radish originating from Japan, regularly grows longer than 1.5 feet and can weigh up to 6 pounds. The first few of our gargantuan beauties are easily a foot long and at least 2 pounds! When matched with cabbage, another item in the share this week, these daikons are excellent in kimichi or other fermented foods. The other event we are welcoming this week is the finale of seeding for the season. While we still have new seedlings in the greenhouse that are waiting to be planted, we have come to that time when we can set our seeding trays to the side.

Don’t forget that we will be closed on Sunday, March 31 for the Easter holiday.  CSA members that normally pick up on Sunday should pick up on Saturday the 30th from 12:00-4:00 instead.

Also, our 21st Annual PestoFesto event will be on Saturday, April 27 this year and tickets are on sale now.  Tickets are $20 in advance or $25 at the door (kids under 12 years get in free).  Go to our PestoFesto event page to purchase them online through PayPal, or pay cash or check at the farm.  We hope you’ll join us for this wonderful end of season community celebration!

This was the week that everything broke. Kaput, busted, toasted—it seems for every synonym we have a piece of farm equipment. At the start of the week ,“Big Blue”, the beloved dump truck we use to transfer compost and large equipment went kaput a few meager strides from Sweetwater on Hanley and Hillsborough during evening traffic. Then the spreader got to know a very, very large rock. The spreader, in fact a crucial piece of machinery, is used to spread large amounts of compost over fresh fields before planting occurs. When a new field was being prepared with compost it seems a large rock took the time to bounce into the spreader and bend several metal bars inside of it, leading the spreader to go bust. On the last day of the week that went broke, while returning back to Sweetwater after the Sunday harvest we realized that the well-water pump was toasted. The water pressure would continually rise and plummet seemingly at its own willy-nilly will. The well-water here at Sweetwater is used for watering all the crops at the main farm, the green house, and washing vegetables; so it’s somewhat necessary. Now we should be on the mend and bringing relative peace back to the little urban farm.

And it is this “peace” that keeps us all going when nothing else seems to be going our way.  While our Farmers were having a bad week, our Board of Directors had a very good week.  Much work goes into budgeting for the next season, and although it was a little later than planned, they did announce that we are ready to begin accepting applications for our 2013-2014 Season.  An increase in production at our Children’s Home farm location will allow us to add more shares, and a very slight increase in price over last year will keep this little sustainable piece of heaven growing for another Season.

Current CSA Members may sign up now until May 31 and receive the lower renewal rate.  After May 31 the rate for all Members (Renewal or New) will be the same.  Applications are being accepted online here with credit card (through PayPal), as well as at the farm with paper application and a good ole’ fashioned check!

The planting frenzy carries on here at Sweetwater as we fill our freshly tiled fields with Provider green beans. These green beans are not only as economical as their variety name suggests with high yielding plants, they are also quick to come! By April we all ought to be enjoying the crisp snap of these delicious bean pods. In the meantime, while we continue to harvest our Cosmic Purple carrots, many have been curious about their otherworldly appearance. The special hue of the purple carrot not only makes this veggie “kid-friendly,” it is produced by the high level of anthocyanins, an antioxidant, that are likewise found in blueberries. Also these danver classified, or shortly-rooted and fat, carrots are awesome for juicing!

Our CSA Membership renewal period begins this month.  Members, keep an eye out in your email in-box for your invitation to return for another season!  Membership rates and applications will be available soon.

New Members will have the opportunity to join us next season as well.  Beginning April 1 we will accept applications from all new members.

Sweetwater CSA Members, keep your eyes and ears open for the start of our CSA renewal period.  In early March we will begin accepting membership renewal applications from our current CSA Members for our 2013-2014 season.  You’ll have the month of March to secure your renewal before we open the application process to new members on April 1.  Renewal information and applications will be available soon on our website and at the farm.

As we prepare for the warmth of spring harvest and the extravaganza of PestoFesto, we begun transferring warm weather crops to the fields. Bountiful bushels, or what we soon hope to be, of Genovese basil seedlings as well as Clemson Spineless okra, Ace bell peppers, and Black Beauty eggplants are now rooting into the soil here at Sweetwater. In tandem, we have been busy unfurling the masses of irrigation lines to accompany the newly planted summer squashes and tomato seedlings. Since both types of crops are particularly needy little collections of carbon and chlorophyll they become more susceptible to disease when watered with our modus operandi of over head irrigation, thus requiring drip line irrigation. Now, let’s twist our fingers in trust that the radical weather doesn’t bring any late frosts to the metropolis of Tampa.

Fully immerse yourself in Spring Fever and join two upcoming educational workshops at the farm!  Our Founder, Rick Martinez, will present his Spring Gardening Workshop this Saturday Feb 23rd from 10:00-1:00 in the barn.  Bring a bucket and take home some compost for your spring garden!

And then join Sweetwater member, supporter, and Market Vendor, Willow LaMonte for a Wild Edible Plants Workshop on Sunday March 3rd from 12:30-2:30.

Considering joining our CSA next season?  Join long-time member and supporter Joel Chudnow for an informative Farm Tour on Sunday March 3rd from 2:00-3:00.

We’re so very close to having enough donations to purchase new picnic tables for our Field Trip program.  Remember that if you need to get your 4 hours of volunteer time in, but don’t have the time to do it, you can make a $25 donation toward our picnic table fund and it will fulfill your volunteer commitment!  Please bring cash or check to the Farm office on your CSA pick-up day.

And we’re already gearing up for our season-ending celebration and fundraiser – PestoFesto!  If you are interested in sponsoring the event, or making a donation for our Silent Auction or Raffle drawing, or if you would like to purchase tickets for a corporate table – please check out the PestoFesto web page!

Once again, it is hard to believe that half of our season is already behind us.  We are at the height of our production and thanks to our extremely dedicated and hard-working farmers, we have practically sailed through the first 15 weeks of our 30 week season.

Now begins the process of thinking about next season.  We begin our planning and budgeting and dreaming.  We analyze our expenses and pour over programs to determine the best ways in which to serve our Community and our Mission.  We encourage you to consider your place in our Community,  What do you bring to the table and what do you take away to share with others?  What is your individual contribution to the whole?

We have made an amazing amount of progress in so many ways these past 20 years.  But in a very exciting way, we feel like we are still only half way there.  And so beginning with our 20th Anniversary Farm to Fork Celebration this Sunday, we embark on another 15 weeks and 20 more years certain that the best is still yet to come.

And here is where I gratefully insert a beautiful piece from Molly Rockamann, the Founder of EarthDance and author of The Cultivator newsletter, about the significance of being “half way there”…

This Sunday, February 10th, we witness the lunar phase of the new moon, when the moon lies closest to the Sun in the sky as seen from Earth. Or more precisely, it is the instant when the Moon and the Sun have the same ecliptical longitude. New Moons are a great time to set intentions for things you’d like to create, develop, cultivate, and make manifest. They are a magical time of beginnings, when you can recharge goals, or set new ones. In this chaotic, stuff-filled world, being aware of the lunar phases reminds me of our connection to the universe. Harnessing the energy of the moon and planets doesn’t cost anything, there’s no paperwork to fill out, and everyone has equal access to it.

You just have to be open to it.

Read more…

We have been busy trying to get the two final sections of the North Field at our farm at The Children’s Home prepared for our spring plantings. These field sections will be where we plant our zucchini, yellow squash, winter squash and cucumbers for spring harvest. This month we will also start our spring plantings of green beans, basil, tomatoes and we will try to grow some okra! We will be planting successions of sweet basil at both Sweetwater and Children’s Home which will provide us with our basil for Pesto Festo in the spring! This week we also were very happy to see the potato crop has begun sprouting in the fields!

If you haven’t completed (or started) your 4 hours of volunteer time for your Membership, please consider helping us during this busy time. Or, make a $25 cash/check donation or $25 Home Depot gift card for our picnic table fundraiser.

And please don’t forget to hop online and buy your tickets to our upcoming Farm to Fork dinner at the Samba Room in Tampa.  It’s going to be fun and we’d love to see you there.

See you at the farm.

Sweetwater is turning 20 this year, and still we hear from folks new to our community… “we didn’t know you were here!”  We know, sometimes it’s fun to keep a good thing quiet and all to yourself.  You’re probably waiting for just the right moment to surprise your family and friends with this healthy, fun, and farmy little place you’ve claimed as your own.  But with our 20th Anniversary next month, the media will be all over it and soon your mother-in-law, neighbor, boss, and BFF are going to hear all about us and beat you to the punch!

So go to your Facebook page now, pull up your email, or pick up the phone for crying out loud.  Don’t wait any longer.  Tell the world how you discovered us first.  How you’ve been feasting on fresh organic AND local veggies ions before it was cool.  How you’ve seeded and weeded, planted and washed.  Brag about the number of “Pesto Festos” you have under your belt.  Exclaim to them the search is over and you have found “the One”… the most authentic farmer’s market this area has to offer!  Admit that you have been hiding out on Sundays with your dog – sipping green drinks and soaking up free music.

Yes, this is YOUR community.  You have helped make us what we are today.  Now go on, and share…

www.facebook.com/pages/Sweetwater-Organic-Community-Farm

And don’t forget to invite your brother, neighbor, boss, and BFF to our Farm to Fork Celebration on Sunday, February 10th.  No wait!  Buy YOUR tickets first, and THEN invite your mother-in-law, neighbor, boss and BFF… (maybe not in that order, seats are limited).