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Stone Hollow Farmstead is an artisan farm located in Harpersville, Alabama.  Stone Hollow produces dairy and creamery products, along with canned goods, eggs, fresh flowers, herbs, skin care, and more.

Tuesday Table

Artisan Profile - SHF Resident Cheese Specialist, Jess McLendon

Michael Celozzi

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Some of you may have already had the good fortune of meeting Jess McLendon, our resident cheesemonger here at Stone Hollow. For those who’ve not been in The Pantry lately, or seen her demo some of our favorite cheeses at Saturday’s Pepper Place Market, her face is still probably familiar. Before we got lucky enough to hire her, Jess could be found at Whole Foods Market – Mountain Brook in the Specialty department. Naturally curious and a quick study, Jess rose from making meals at the in-house WFM Brasserie to becoming a Certified Cheese Professional (CCP) with the American Cheese Society (ACS), all while attending University of Alabama – Birmingham to complete her Biology degree. Her tenure at Whole Foods Market exposed her to a whole world of cheeses and served as the perfect introduction to Deborah Stone and Stone Hollow. Aside from being excited to work for a small, woman-owned farmstead business, Jess is looking forward to creating some magnificent cheese boards for the holidays and beyond. Take a minute to get to know Jess -- we think you’ll love her as much as we do.

SHF: How long have you been at The Pantry?

Jess: Just over six weeks. But I am so very happy to be here.

SHF: How do you think your degree in Biology adds to your career as a cheesemonger?

Jess: Cheese is alive! And its full of bacteria and fungus. It makes the whole process more interesting to me because I know how organisms and ecosystems work. Cheese is science as well as an art.

SHF: Tell us about the Cheese Board Program here at SHF. What are your plans?

Jess: As you probably know, SHF won second place for our goat-milk feta this July. The cheese board that I think will be the most interesting will be our ACS Winners Board. This will feature a variety of first- and second-place winners from this year’s American Cheese Society awards – whatever we can get our hands on that makes sense to include.

SHF: Do customers need to bring in their own boards?

Jess: We have many here to choose from that people can rent but if they want to bring in one of their own, that is great too.

SHF: What are some perfect non-cheese accompaniments for one of these boards?

Jess: All of our pickles – the green beans, the asparagus, the okra, the Romanesco – all of them! I really love the Tomato-Vanilla jam too. It goes perfectly with chevre.

SHF: What is your personal favorite type of cheese?

Jess: An ooey-gooey washed rind cheese or something wrapped in spruce – like the one that will be on the ACS Winners board here at SHF. We’ll have the French-style Jasper Hill Harbison spruce-wrapped soft-ripened cheese. Spruce has a flavor of its own and is its own little microbiome.

SHF: Do you have a secret cheesemonger tip?

Jess: If your fondue breaks (comes apart), add a slice of American cheese and it will come back together.

SHF: What is your favorite thing to do on your days off?

Jess: Go to the dog park and walk my dog. She’s just a cute little squirrel-getter.

SHF: What is your favorite bar or restaurant to visit on a day off?

Jess: Chez Lulu, hands-down. I like their soup and salad combo.

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Jess’s Recipes

Pasta Recipe for Two

  • 1 tsp olive oil

  • 1 tsp unsalted butter

  • 1 tbsp white wine

  • Kosher salt and fresh cracked black pepper to taste

    Veggies:

  • ¼ c rustic chopped zucchini or squash

  • ¼ c sliced button mushrooms

  • 2 cloves smashed, peeled, and chopped garlic

  • Handful of fresh spinach

  • 3 fresh basil leaves, chopped (or chiffonade if you want to get fancy)

  • Fresh pasta, cut however you’d like – 8 oz

  • I enjoy fresh gnocchi – no preboil needed for this style.

  • Pappardelle works wonderfully also, but any style cut will do.

  • 1.5-2 oz SHF chevre

  • Parmigiano Reggiano (optional)

1. Prepare your pasta and sauté your veggies. In a sauté pan, add the olive oil and butter. Once the butter melts, add the chopped garlic, zucchini, and mushrooms. Once the mushrooms begin to water off, add the white wine and few turns of fresh cracked pepper. Sauté until tender, add more wine as needed to deglaze the pan. In a saucepot, boil 1 qt salted water. Once a rolling boil is reached, add your pasta.

2. Once the pasta floats, remove it with tongs and add to the pan of sautéed veggies. **Do not drain completely, as a touch of starchy pasta water is necessary as a thickener. Add the pasta, spinach, basil, a splash of white wine, a pinch of salt, and more pepper to the sautéed veggies. Toss until spinach begins to wilt, add chèvre, and toss a bit more. The chèvre should melt as it is tossed. Try not to overcook the spinach.

3. Remove from heat source and plate.

4. Top with fresh grated Parmigiano Reggiano and more black pepper to taste.

Roast Beef Sandwich with Sautéed Onions, Chevre, and Red Wine For Two

  • 1 tsp olive oil

  • ¼ c beef stock

  • ¼ c dry red wine

  • Cracked black pepper

  • 8 oz sliced roast beef, medium thickness

  • ½ a red onion, sliced ¼ inch thick

  • 2 oz SHF chevre

  • 2 handfuls arugula

  • 2 small ciabatta loaves, halved lengthwise

1. In a saucepan, heat the olive oil and add the onions when hot.

2. When the onions start to soften, add ½ the beef stock, ½ the red wine, a pinch of salt, and a few turns of your black pepper grinder. Deglaze the pan as needed with wine or stock.

3. Add the roast beef and remaining stock and wine. Cook until the liquid is reduced by half, tossing frequently.

4. Add the chèvre and another turn of black pepper and toss until it melts into the sauce. Remove from heat.

5. Top the opened ciabatta with the mixture in the pan and a tight handful of arugula.

6. Serve with a knife and fork!

 

Reserve a grazing board with Jess’ consultation and recommendations

Winter Holiday 2018, WEEK 1

Michael Celozzi

Notes from SHF Resident Cheese Specialist, Jess, on Fresh Chèvre:

Fresh goat cheese, commonly known as chèvre - French for goat - is versatile with its tartness and acidity, and pairs wonderfully with many foods and beverages. Because of its easy-going nature, it is one of my personal favorites to feature on any cheese board, no matter how lavish or modest. In fact, the first cheese and wine pairing that blossomed on my budding cheesemonger’s palette was a crisp New Zealand Marlborough Sauvignon Blanc, crusty thick sliced baguette, and Stone Hollow chèvre. This is a surefire combination simple enough to make even the most unrefined taste buds dance in bright, citrusy sunshine! Suffice to say, Stone Hollow chèvre was truly the first to stir my inner culinary passion for cheese and set me upon this career path as your friendly local Cheese Professional.

However, knowing goat cheese comes with the responsibility of fully embracing it in the kitchen, not just wowing your crowd with the perfect pairing. Its versatility yields it to serve a multitude of uses. One of my favorite go-to dinners that is simple and quick: fresh pasta tossed with sautéed veggies and chèvre. The cheese melts beautifully when added to hot dishes, creating a rich tangy sauce. Carry that same concept over to the sandwich world -- combine roast beef, sautéed onions, chèvre, a red wine reduction, and good bread -- you’ve got a lovely purple sauce that is true to the old adage, “We eat with our eyes first.” Top with too much fresh peppery arugula and the finished product will look like it came straight out of a fancy cooking magazine.

Don’t you dare forget about dessert! Simply serve chilled chèvre with ginger snaps and your favorite preserves or fresh fruit. Or slay your guests’ sweet tooth with homemade goat cheese ice cream!

Read our interview with SHF Resident Cheese Specialist, Jess, here.

 Persimmons /  Mountain View Orchards

Persimmons / Mountain View Orchards

 Goat Cheese /  Stone Hollow Farmstead

Goat Cheese / Stone Hollow Farmstead

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Collard Greens /  Ireland Farm

Collard Greens / Ireland Farm

  • Butter Beans / Chilton County, Alabama

  • Collard Greens / Ireland Farm - Alpine, Alabama

  • Shiitake Mushrooms / Grandview Farm - Montevallo, Alabama

  • Apples, Assorted Variety /  Mountain View Orchards, Jemison, Alabama

  • Persimmons / Mountain View Orchards - Jemison, Alabama

  • Baguette / Hinkel’s Bakery - Birmingham, Alabama

  • Green Tomatoes / Chandler Mountain - Steele, Alabama

  • Slenderette Green Beans / Habersham Farm - Mentone Alabama

From Stone Hollow

  • Goat Chevre

  • Candy Roaster Squash

  • Elegance Salad Greens

  • English Cucumbers

  • Assorted Pepper Mix: Ancho Magnifico, Purple Jalapeno, Golden Marconi, Cubanelle, Sriracha, Hungarian Yellow Wax, Pimento, Serrano, Thai Hot

Milk Share

  • Cow’s Milk  / Working Cow Dairy - Slocomb, Alabama

Cheese and/or Yogurt

  • Le Delice De Bourgogne Triple Cream / Burgundy, France

  • Dayspring Dairy Angry Ewe Sheep’s Milk Gouda with Habaneros / Gallant, Alabama

See notes about these cheeses from our Cheese Specialist at the end of blog.

 Elegance Salad Greens /  Stone Hollow Farmstead

Elegance Salad Greens / Stone Hollow Farmstead

 Flower Share /  Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead


 Shiitake Mushrooms  / Grandview Farm - Montevallo, Alabama

Shiitake Mushrooms / Grandview Farm - Montevallo, Alabama

 Baguette  / Hinkel’s Bakery

Baguette / Hinkel’s Bakery

Cheese Notes

Delice de Bourgogne is a silky soft-ripened triple crème from the Burgundy region of France. Lactic, unctuous, and salty, this cheese melts like butter on your pallette, especially suited to be slathered on a Hinkel’s Bakery baguette. On our CSA cheese demo board today at The Pantry, it is featured with SHF Candied Ponderosa lemon, which compliments the savory, almost brothy umami of this cheese with just a touch of sweetness and astringency. The Delice you are receiving is at its peak ripeness right now and should be eaten within the week.

Dayspring Dairy Angry Ewe is an aged sheep milk gouda crafted with spicy habanero peppers. The cheese itself is rich and sweet, which provides a buffer to the peppery heat, creating a sweet and spicy balance. The lush mouthfeel of the sheep milk cuts the zing of the habaneros, much to the same effect as drinking milk to soothe flaming taste buds after a fiery meal. To cut the heat further, pair with honey or sweet jam. I recommend consuming this wedge within 3 weeks…but it’s so tasty I doubt that it will last that long in your fridge!

Chef Profile - Frank Stitt

Michael Celozzi

Celebrating Chef Stitt

 Chef Frank Stitt

Chef Frank Stitt

As executive chef and owner of the James Beard Foundation award-winning restaurant, Highlands Bar & Grill, Frank Stitt has borne witness to the evolving Birmingham dining scene for more than 35 years. Along with his wife and partner, Pardis, the duo has done more than just define great food and fine dining in the Magic City, from the nascent to the thriving. Long before it was cool to note your farmer’s name on a menu, Chef Stitt was developing those relationships based upon a foundation of respect and admiration for the hard work farming demands. Then again, it is with this same commitment to gracious and intentional connections that define everything the Stitts undertake.

SHF: Thank you for sitting down with us and sharing part of your day with our readers. Chef, you recognized the importance of the chef / farmer relationship long before it was considered a movement. Would you say that it was your time in France under Richard Olney that influenced you in this way? Or was it growing up in the agriculturally-rich area of Cullman County?

FS: In France, I recognized the phenomenal ingredients at the market where pristine produce was picked early that morning—never refrigerated. Produce was grown with care and respect for the land, and for the flavor and texture of the vegetable. There was a reverence for the best ingredients and the connection to the farm. At boucheries, photographs of the farm where the lamb came from were displayed. At the weekly market, a solitary cheese monger would have goat cheeses—all the same kind and shape. The only difference: one was a few days old and the others were aged many more weeks and months. Part of me realized the butter beans, okra, or tomatoes I helped my grandparents pick were just as sublime as the somewhat exotic ingredients I had fallen in love with in France.

SHF: Are there special crops you need farmers to grow for you? Do you work with farmers before planting season to make any special requests?

FS: Yes, I meet with the farmers of the Pepper Place Market every January, and I have a “wish list” of vegetables and specific varieties. Snow’s Bend, Belle Meadow, Bois d’Arc, Michael Dean and Trent Boyd are a few of the most passionate farmers. We never have enough savoy-leaf or crinkled, dark green spinach. A few of our other favorites: Tuscan kale, Swiss chard, asparagus, sweet red and yellow onions, thin-skinned golden-fleshed potatoes, chervil, fresh dill, tarragon, fairy tale eggplant, rosa bianca eggplant, and jambalaya okra. I would like to see more white peaches, nectarines, and wild strawberries. We search for organically-grown produce, and some of the best farmers practice biodynamic protocol with great success.

SHF: Several years ago, y’all bought a farm – Paradise Farm, in nearby Harpersville.  Tell us about the farm and what it means to you two. 

FS: For Pardis, who is a much better gardener than I am, this has been a labor of love—from flowers to honey and free-range Araucana turquoise eggs to big, fat emerald green Fordhook lima beans. This farm is a bit of paradise for us and, of course, my horses are a huge part of it for me.

 Stone Hollow Dahlias in the window of Highlands Bar and Grill

Stone Hollow Dahlias in the window of Highlands Bar and Grill

SHF: Right now, squash is in season. Is there something from the cucurbit family that guests are likely to see on the menus at Highlands Bar & Grill, and your two other restaurants, Bottega and Chez Fon Fon? What is your favorite way to prepare it? Do you have a recipe you can share with readers?

FS: Right now, we are making a variation on Richard Olney's zucchini gratin. We salt the slices and then dry them which allows us to build the gratin without precooking the zucchini. We add tons of chopped parsley, garlic parmesan breadcrumbs and a little cream. It is oh-so-good.

SHF: You both have a long history of giving back to the city of Birmingham in a variety of meaningful ways. Tell us about something you’re involved in right now that we should know more about.

FS: Jones Valley Urban Farm is one of the nonprofits we see as being a game-changer in our community. Their lessons on healthy food and honest farming build integrity and character in their students. 

SHF: There are many who would argue that you are each rock stars in the competitive world of food, bringing a wealth of experience and passion to everything you touch. It is also worth noting that as with any ‘power duo’ you are even better, together!  How do you guys make “Team Stitt” work while maintaining some semblance of normalcy in your life?

FS: Pardis is definitely the better half—the one who works the hardest and agonizes over millions of details. We are a bit of yin-and-yang; we could not do it without the other. We both love great design, great food, genuine hospitality, and we are on a quest to make our restaurants the best they can be. We want to create a truly great experience for our guests. For me, it starts with putting respect and love into the ingredients and cooking; for Pardis, it means making each guest feel special and important.

SHF: Okay, let’s have a little fun – are y’all up for a lightning round?

Alabama or Auburn?

FS: Both of my parents went to Alabama, so I grew up going to Alabama football games. We are very excited about Auburn’s upcoming culinary center.

Best music to cook to?

FS: R.L. Burnside, Dead Weather, Alt J, Van Morrison, Beck, Gorillaz, Rolling Stones, David Byrne, Jack White, Maria Callas, and Bach.

Best guilty pleasure (food-related) after service?

FS: Tortilla chips & salsa and spicy tomato sauce and pasta.

Favorite spice or herb?

FS: We pick herbs from outside our back door—basil, marjoram, dill, parsley, chives, thyme, savory, mint, rosemary. We could not live without them.

You can train someone to acquire a particular skill. What is one character trait you always seek in someone looking to work in the kitchen? In the front of the house?  

FS: Enthusiasm, curiosity, a desire to learn, honesty, joyfulness, and kindness

What did you have for dinner on your most recent night off together?

FS: Curried butternut squash soup with chickpeas and extra spicy chili.

 Stone Hollow Dahlias in the window of Highlands Bar and Grill

Stone Hollow Dahlias in the window of Highlands Bar and Grill


Recipes from Chef Stitt

We would like to share two recipes from Frank Stitt's Southern Table (2004, Artisan).

To purchase cookbook, click here.

Field Pea & Okra Soup

  • 1 tablespoon olive oil

  • 2 onions finely diced

  • 2 carrots peeled and finely diced

  • 2 celery stalks finely diced

  • 1 leek, trimmed (green top reserved for bouquet garni), cleaned, and finely diced

  • 1 red bell pepper, cored, seeded, and finely diced

  • 2 ears corn, shucked and kernels removed

  • freshly ground black pepper

  • 2 garlic cloves, 1 finely minced, 1 crushed

  • 3 flat-leaf parsley sprigs, 3 thyme sprigs, 2 bay leaves, and reserved leek top, tied together to make a bouquet garni

  • 2 cups field peas, such as crowders, pink-eyes, or lady peas, rinsed

  • 6 cups chicken broth or canned low-sodium broth, or vegetable stock or water (preferably spring)

  • kosher salt

  • 1 cup sliced okra (1- to 2-inch-thick slices)

  • 2 tomatoes, seeded and diced

  • 4 sprigs marjoram, savory, or basil, leaves removed and torn into little pieces

  • 1 tablespoon extra virgin olive oil

Heat the olive oil in a large casserole over medium heat. Add the onions, carrots, celery, leek, bell pepper, corn, season with pepper, and cook over medium-low heat for 5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 5 minutes, or until the garlic is fragrant and the vegetables are soft. Add the bouquet garni, peas, broth, and a good pinch of salt and bring to a simmer over medium-high heat. Skim any foam that rises to the surface and simmer gently, partially covered, for about 25 minutes. Add the okra and cook for 5 minutes more. Taste and adjust the seasoning. While the soup is simmering, combine the tomatoes, crushed garlic, herbs, and extra virgin olive oil in a small bowl and season with salt and pepper. Toss together and allow the flavors to marry for about 10 minutes. Ladle the soup into warm soup bowls and place a small spoonful of the tomatoes in the center of each one.

Pumpkin Cheesecake

For The Crust

  • 30 gingersnaps (to yield 11/2 cups crumbs)

  • 1/2 cup pecans, toasted

  • 1/4 cup packed light brown sugar

  • 4 tablespoons unsalted butter, melted

For The Filling

  • four 8-ounce packages cream cheese, at room temperature

  • 4 large eggs

  • 1 1/4 cups sugar

  • 1 1/2 cups pumpkin puree, homemade (see Note) or canned unsweetened puree

  • 1/4 cup heavy cream

  • 1 teaspoon cinnamon

  • 1/2 teaspoon allspice

Preheat the oven to 350°F. To prepare the crust, finely grind the cookies and pecans with the brown sugar in a food processor. Add the melted butter and pulse until incorporated. Press this mixture into the bottom and 2 3/4 inches up the sides of a 10-inch spring-form pan. Set aside. To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, eggs, and sugar and beat at medium speed until light and smooth, about 8 minutes. Transfer 3/4 cup of this mixture to a small bowl, cover, and refrigerate to use for the topping. Add the pumpkin puree, cream, cinnamon, and allspice to the remaining cream cheese mixture and beat until well combined. Pour the filling into the prepared crust. Bake for about 1 hour and 15 minutes, until the cheesecake puffs, the top browns, and the center moves just a little when jiggled. Transfer the pan to a cooling rack and let cool for 10 minutes. Then run a knife between the sides of the pan and the cheesecake to release it from the sides and let cool completely on the rack. Remove the sides of the pan and set the cheesecake on a serving plate. Cover and refrigerate for at least several hours, or overnight. Before serving, spoon the reserved cream cheese mixture evenly over the top of the cheesecake. Serve with cups of dark roast coffee.

NOTE: To make your own pumpkin puree, quarter and seed a 3-pound pie pumpkin. Bake in a 350°F oven for 1 hour, or until very tender. Scoop out the seeds, then scoop out the flesh and mash with a fork while it is still warm.

AUTUMN 2018, WEEK 10

Michael Celozzi

 Carrots /  Stone Hollow Farmstead

Carrots / Stone Hollow Farmstead

 Fig Marinated Goat Cheese /  Stone Hollow Farmstead

Fig Marinated Goat Cheese / Stone Hollow Farmstead

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Salad Mix /  Stone Hollow Farmstead

Salad Mix / Stone Hollow Farmstead

  • Hakurei Turnips / Belle Meadow Farm - Tuscaloosa, Alabama

  • Fairytale Eggplant / Belle Meadow Farm - Tuscaloosa, Alabama

  • Sweet Potatoes / Jerry Gladden - Ashville, Alabama

  • Pink Eyed Peas / Chilton County, Alabama

From Stone Hollow

  • Carrots

  • Salad Greens - Arugula, Elegance Mix, Amaranth, Speckled Romaine

  • SHF Basil Pesto

  • Turmeric

  • English Cucumbers

  • Fig Marinated Cheese

  • Squash Blossoms

Milk Share

  • Cow’s Milk  / Working Cow Dairy - Slocomb, Alabama

Cheese and/or Yogurt

  • Sheep Milk Feta / Dayspring Dairy - Gallant, Alabama

  • Red Dragon Cheddar with Mustard Seed and Ale / United Kingdom

 Fairytale Eggplant /  Belle Meadow Farm

Fairytale Eggplant / Belle Meadow Farm

 Flower Share /  Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead



Frittata with Squash Blossoms by CSA member, Stewart

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We are one week away from beginning Winter/Holiday Season! We hope you’ll join us in sharing the bounty of the season. Sign up by clicking below.

 Shiitake Mushrooms  / Grandview Farm - Montevallo, Alabama

Shiitake Mushrooms / Grandview Farm - Montevallo, Alabama

 Hakurei Turnips  / Belle Meadow Farm

Hakurei Turnips / Belle Meadow Farm

AUTUMN 2018, WEEK 9

Michael Celozzi

 Eggs /  Stone Hollow Farmstead

Eggs / Stone Hollow Farmstead

 Rattlesnake Beans /  Brothers

Rattlesnake Beans / Brothers

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Turmeric /  Stone Hollow Farmstead

Turmeric / Stone Hollow Farmstead

  • Green Tomatoes / Chandler Mountain, Alabama

  • Apples / Mountain View Orchards

  • Rattlesnake Beans / Brothers

From Stone Hollow

  • Carrots

  • Turmeric

  • Cow's Milk Yogurt

  • Candy Roaster Squash

  • Salad - Elegance Mix

  • Salad - Baby Freckled Romaine

  • Mixed Peppers

  • Crookneck Squash

  • Green Squash

Milk Share

  • Cow’s Milk  / Stone Hollow Farmstead

Cheese and/or Yogurt

  • Ewetopia Underground / Dayspring Dairy - Gallant, Alabama

  • Rogue Smokey Blue / Central Point, Oregon

 Candy Roaster Squash /  Stone Hollow Farmstead

Candy Roaster Squash / Stone Hollow Farmstead



We are two weeks away from beginning Winter/Holiday Season! We hope you’ll join us in sharing the bounty of the season. Sign up below.

 Apples /  Mountain View Orchards

Apples / Mountain View Orchards

 Carrots /  Stone Hollow Farmstead

Carrots / Stone Hollow Farmstead

 Flower Share /  Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead

 Peppers /  Stone Hollow Farmstead

Peppers / Stone Hollow Farmstead

 Crookneck Squash /  Stone Hollow Farmstead

Crookneck Squash / Stone Hollow Farmstead

 Green Tomatoes /  Chandler Mountain

Green Tomatoes / Chandler Mountain

AUTUMN 2018, WEEK 8

Michael Celozzi

 Carrots /  Stone Hollow Farmstead

Carrots / Stone Hollow Farmstead

 Flower Share /  Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Radishes /  Belle Meadow

Radishes / Belle Meadow

  • Arkansas Black Apples / Mountain View Orchards - Jemison, Alabama

  • Mixed Cherry Tomatoes / Josh Smitherman - Clanton, Alabama

  • Pink Eyed Peas / Chilton County, Alabama

  • Radishes - Shunkyo, Cherryette, Pink Beauty / Belle Meadow - Tuscaloosa, Alabama

  • Italian Eggplant / Belle Meadow - Tuscaloosa, Alabama

From Stone Hollow

  • Cucumbers

  • Squash Medley

  • Squash Blossoms

  • Basil

  • Carrots

  • Salad Elegance Greens

  • Bunching Onions

  • Fairytale Plum Preserves

Milk Share

  • Cow’s Milk  / Stone Hollow Farmstead

Cheese and/or Yogurt

  • Halloumi Cheese / Kryssos, Cypress

  • Cow’s Milk Yogurt / Stone Hollow Farmstead