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First Fall Farm Dinner with Stanbury

Posted by on 9-09-15 in Uncategorized | 0 comments

First Fall Farm Dinner with Stanbury

Thank you to everyone who attended our inaugural fall dinner last Sunday night. It was a beautiful evening filled with great food, wonderful company, and a good cause. The evening started with cocktails on the lake served by the very talented and heavy-handed bartenders of Stanbury. Drew Maykuth, Emi Lopez, and Josh Becker served guests 4 beautiful courses in the fields where much of the produce was sourced. Flowers and table arrangements were designed by Nikelle Orellana-Reyes of Wylde who foraged nearly 100% of what she used and created the most magical environment we could have asked for. Stanbury generously donated a dinner for 4 that was auctioned off and with an added chunk of ticket sales we were able to donate $1000 to the Wake County Boys and Girls Club. We are thrilled that this is only the first of four dinners being held at Old Milburnie this fall. Our next in the 4-dinner series will be on October 4 at 5pm and will be prepared by James Edwards and Charlotte Coman. Edwards is an OMF alum, former owner and chef of Off the Square in Albemarle, and is currently the head farmer at Raleigh City Farm. Coman has been a chef in the Ashley Christiansen restaurant group for three and a half  years and is currently the assistant manager for the Aux kitchen. She and Edwards have cooked at OMF together several times and always bring something special to the farm. Tickets are still available for each of remaining dinners and can be purchased through the website, by e-mailing us, or by stopping by the Midtown Farmers Market on Saturdays from 8 to 12 or the Downtown Farmers Market on Wednesdays from 10 to 2. We are really proud to be showcasing local chefs, local product, and our own fields in this way and we hope that you can make it to one (or more!) of the dinners. Please feel free to e-mail us any questions you have and we will see you soon! Upcoming Dinners: October 4 — James Edwards and Charlottle Coman October 18 — Teddy Klopf November 1 — Josh Young and Danielle...

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May 2014

Posted by on 5-05-14 in Uncategorized | 0 comments

May 2014

It’s turned out to be a great spring for us at Old Milburnie. The cooler temperatures have prevailed and our spring crops are happy and growing. The cold nights after our last frost date (Mar. 15) did cause some bolting in some of our asian crops (daikon, chinese cabbage, tatsoi, han tsai tai), but the lettuce, beets, carrots and other spring crops are loving the weather. We’ve had three markets so far and the turn out this year has been great! Here’s a picture of our last and best spring market to date. We really appreciate everyone coming out, even on the cold, rainy opening day. We’re harvesting spring crops now, including: spinach, kale, chard, head lettuce, mustard greens, salad mix, arugula, beets, turnips, tatsoi, sorrel, mache, endive, escarole, minutina, and scallions. The potatoes are growing great and we just planted all our tomatoes, peppers, eggplant. Cucumbers and summer squash are going in the ground this week. We also recently finished construction of a new mushroom grow room. This should greatly increase our weekly mushroom availability in three short weeks. Erika just got back from a mushroom workshop with Paul Stamets in Washington state and we are really excited about growing this part of our farm. Overall spring has been going great. We’re really excited about summer and can’t wait to continue improving our various enterprises. We’re helping to start a new farmers market in downtown Raleigh beginning at the end of May. Come out and see us...

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Spring 2014

Posted by on 3-03-14 in old milburnie farm, spring | 0 comments

Spring 2014

So, it has been almost a year since our last blog post. Erika and I plan on making a more concerted effort to update our website more frequently this year. 2013 was a difficult growing year in NC. But, Old Milburnie Farm prevailed. Erika and I are ecstatic about 2014. We’re about 2 weeks away from our first CSA pick-up and farmer’s market. While it has been a cold and wet spring, we’ve been able to get a majority of spring crops in the ground, and we are miles beyond where we were last spring. The season extension infrastructure we bought for the fall has more than paid for itself this spring. We’ve already planted: Kale Chard Head Lettuce Lettuce Mix Beets Turnips Radicchio Escarole Endive Spinach Leeks Carrots Tatsoi Pac Choy Han Tsai Tai Mustard Mizzuna Radish and more… Our CSA is full and with the members investment we’ve been able to greatly improve our oyster mushroom infrastructure. We hope to have enough mushrooms for everyone this year. Here are a few pictures so far this spring....

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It’s May, but Spring has decided to stick around a bit longer.

Posted by on 5-05-13 in Uncategorized | 0 comments

It’s May, but Spring has decided to stick around a bit longer.

April was a month of firsts at Old Milburnie Farm. We brought all of our fields into cultivation for the first time, began our inaugural CSA, started our first tailgate markets, sold produce to our first restaurants and harvested our first batch mushrooms. While the weather has still refused to offer more than a few days of warmth, we’ve managed to prolong our spring harvest and continue to offer delicious greens and roots. Our hoophouse has proven to be an invaluable asset. Many of our first harvests came directly out of the massive steel beast, and our own microclimate has been helping us along towards summer with a beautiful tomato and cucumber crop on the way. Come on out to the markets over the next few weeks for the first taste of...

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Spring is finally here

Posted by on 4-04-13 in Uncategorized | 0 comments

Spring is finally here

April has arrived, and with it, finally some spring temperatures. We’ve been hard at work preparing everything for the upcoming season. We recently finished completion of a hoop house chicken brooder. We  also plumbed a sink for washing vegetables in the greenhouse. Our shipping container finally arrived for tool storage allowing us to move everything not growing out of the greenhouse (tools, fertilizer, etc.). It has been a huge relief to finally get organized. Everything is going well despite the cold temperatures in March, and we look forward to the upcoming markets and weekly CSA. We recently were accepted at the downtown Raleigh Farmer’s market on Wednesday and the Midtown Farmer’s market on Saturday. Come check us out beginning April 27 for the Midtown market and April 25 for the downtown market. Here is a link to a photo gallery of the recent  developments at Old Milburnie...

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Getting ready for spring!

Posted by on 3-03-13 in CSA, greenhouse, old milburnie farm, Uncategorized | 0 comments

Getting ready for spring!

We are officially off to a running start this spring. We are already planting our fourth succession of late winter and spring vegetables. Get ready for our luscious greens, root crops, and herbs!  

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Oyster Mushroom Workshop bags

Posted by on 3-03-13 in Uncategorized | 0 comments

Oyster Mushroom Workshop bags

For all of those who attended our oyster mushroom bag cultivation workshop at the Museum of Life and Science in Durham during Science of Eats, take a look at the progress of our bag! Fruiting began last week on the 4th.  

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Science of Eats

Posted by on 1-01-13 in Uncategorized | 0 comments

Science of Eats

Old Milburnie Farm is hosting a booth at the upcoming Science of Eats at the Museum of Life and Science in Durham. The event is part of the Museum After Hours series, a series of events aimed at educating adults on the science behind a wide range of everyday items. Past events have included the Science of Beer, Science of Wine, and Science of Coffee. The Science of Eats will focus on “the techniques of culinary physics, spherified cocktails and ancient ways of preserving foods.” At our booth we are conducting a mini-workshop on gourmet mushroom cultivation. We will be demonstrating the process of shiitake mushroom log cultivation and oyster mushroom wheat straw cultivation. Participants will get hands on experience with innoculating the two substrates and will be able to take either a log or a wheat straw bag home! This means that participants at our booth will have the pleasure of watching these fungi grow and harvesting them at their house! We’re very excited to share our mushroom knowledge with y’all so come on out! Tickets are $15 for museum members and $18 for everyone else and can be purchased at the Science of Eats website. These delicious oyster mushrooms could be in your...

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Interesting Article from the Atlantic: Climate and Ag

Posted by on 1-01-13 in Uncategorized | 0 comments

Food for thought: http://www.theatlantic.com/health/archive/2013/01/the-agricultural-fulcrum-better-food-better-climate/267298/  

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Funds To Farms Dinner

Posted by on 1-01-13 in Events | 0 comments

We just found out this morning that we are participating in the Funds to Farms dinner at Fullsteam Brewery on Sunday, January 27 at 7pm. Please join us to hear our pitch! We are seeking a microgrant for building a commercial scale vermicompost bin, soldier grub bin, and infrastructure to outfit a large scale column mushroom set-up. A little bit about Funds to Farms: (in their words) During dinner, five local beginning farmers and food entrepreneurs will each give a brief background on their business and pitch a project for which they need funding; for beginning farmers they may need a tool like a seeder, for beginning food entrepreneurs they may need equipment like a fridge. The five presenters will be selected through an application process that will be open from December 13 – January 16. After all of the presentations, attendees will vote on which project they would like to fund. The winner of the vote will receive a micro-grant generated from the money raised from ticket sales and donations at the door! A small portion of this money raised will be saved to cover supplies and ingredients for future Funds to Farms events. The winner will then come to the next Funds to Farms event and present on the progress of their project and how the micro-grant has improved their...

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