The Local Farm
Fresh cut herbs, seasonally grown heirloom vegetables and the finest culinary ingredients. "Always expertly offered"
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"Specialty Procurers" and in turn "Specialty Growers"
for the finest dining establishments
in the Jacksonville, Florida metro area 
 
If you are already one of Jacksonvilles best chefs you can log in to our full catalog by clicking on the "Chefs Catalog" icon and use your assigned password.
 
        If you are a new chef to the area and/or are aspiring to help support your local farmers while bringing your menu to a whole new level, then go to our "contact us" page so we can establish a relationship. 
 
  We farm in an environmentally gentle way, free of pesticides, using heirloom seeds and grow in season to insure flavorful and healthy food for us and our friends/supporters (you).
 
Buying from our "Chefs Catalog" helps support our farm . Since 1997 we have grown as an herb farm, expanding into an heirloom garden with year round managed harvests. While we usually have a good variety of seasonal veggies, sometimes Mother Nature asks that you please order more products from our "Chef's Catalog" as she may have a special catering or "Upper Management" event. Doing this has given our farm the ability to sustain itstelf and contribute to three other families through our employees. 
 
We always expect to have the best products on the market, and you'll expect the best when you meet us. Thank you for your support.
This is the new "high tunnel" we are building funded by the USDA and NRCS for a study to show the benefits of extending the season and varieties of crops that can be offered to local markets in a sustainable way. 
 
"Beaches Green Market" 

Please come out to the "Beaches Green Market" where we have our seasonal harvest, young plant starts, natural soaps, and a few weekly "items of culinary interest" offered along with  lots of expert garden and recipe ideas.

 

Come out every Satuday from 2pm till 5pm. The market is at Jarboe Park, Neptune Beach, Fl.  which is at the intersection of A1A and Florida Ave.

 

 

 

Click on the

 "Beaches Green Market" logo at right  for more info about the best farmers market in the northeast Florida area.

 
   
 Here is a picture of a newly planted "raised bed" of thyme that we wanted to get a quick crop of mixed lettuce heads while the slow growing thyme crop took hold. The mature lettuce prompted the young thyme to flower and made for a nice photo opp. Yes, these plants are still in the ground, the way they grew.
 

Chef David of Marriot Sawgrass at our farm.
Read more: Northeast Florida restaurants say customers find local food tastier - Jacksonville Business Journal

 

 

Eggs, Eggs, Eggs.....

We've installed a camera inside our laying house so we can keep watch over our girls.

Check out our "Chicken Cam"

 

We have about a 150 laying hens that are laying about 120 eggs a day. Somebody is freeloading. We sold approx. 70 hens to Bistro Aix and it seems they need more. The eggs are getting bigger so production should increase in weight anyway. We also have another 50 hens which are still two months from laying age.

 

The webcam shows the 20 new layng boxes to accomodate the new hens when they are ready.

 

 Also you might glimpse the stray kitten that wandered up and decided to take up residency with the the hens and they have taken him (or her) under their wing so to speak. We tried to get it out but it has eluded our efforts so far.

 

 Denise couldn't stand to see it so hungry so she started feeding it. 

 

 

Night time brings darkness to the camera but you might here them rustle around a bit if wildlife awakens them. 

 

 

      

Farm Temperature
Updated Friday, September 03, 2010 6:50 PM
Clear
Clear		86°FHigh: 91°F
Low: 69°F
Wind: 7 mph
Humidity: 54%
MSN WeatherData provided by iMap

 

Heres a video we did with the Times Union recently to go with a recent article for the Taste section 

 

Yakity Yak, below is a video taken at the end of a busy market day and Denise was ready to go.

 

 


 

Introducing...

 

We have been working with some local restaurants these past few years in a project to recycle their used vegetable oil. We harvest their used vegetable oil and make biodiesel, which we run in our van to deliver our products back to them. After biodiesel is made the only byproduct left over is glycerin. This glycerin is perfect for making natural soaps. We are working to make liquid soaps for the restaurants so they can buy back the soap and make it a full circle by using the vegetable oil completely without any residue leftover. This soap is not only environmentally friendly it is also a great cleaning soap, especially for gardeners. We have found it also makes a nice bar soap, which we offer at "Beaches Green Market" so please try one and let us know what you think.

 

 

 

This is the new "high tunnel" we are building funded by the USDA and NRCS for a study to show the benefits of extending the season and varieties of crops that can be offered to local markets in a sustainable way.