Summer crops in--Bulk Store open!

We have had a good and busy year so far, and we have a lot of great produce to show for it.

Beets, carrots and onions are all out of the ground, and sweet corn and tomatoes are the heavy producers right now. Keeping up with the tomatoes is a full time job, picking three times a week and trellising the new growth on top. Then there is a lot of sorting to make sure we get all the ripest ones to take to market.

We are excited to offer some bulk pricing this year, starting with beets, carrots, and tomatoes. This is perfect for those who want to can or pickle, or just want to have a huge bounty to eat from in the fridge. Check out our Bulk Store to see what is available—pay online then pick up from our stand at the Downtown Green Market in Cookeville, saturdays 8-12.

2019 Season has begun! Ready to Plant Onions

We officially began 2019 on the farm by preparing our onion beds this week!

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We plant our sweet onions as soon as we can work the soil in the spring. Onions bulb according to day length in late spring/early summer—-and the more leaves it has at that point, the bigger the bulb.

We want HUGE onions so here we go in mid-February! The plants will arrive this week and it will be a full day of planting when they get here.

Look for these to start showing up at the market sometime in June. They will be the sweetest onions you’ve ever had.

Poplar Bark Basket Workshop



Join us as we emBARK on a journey into wildcrafting. This is a hands-on class in which participants will be guided through the steps of making their own basket out if tulip poplar bark. All materials will be harvested directly from nature utilizing the unique properties of three native hardwoods: tulip poplar, hickory, and white oak. We will cover identification, harvesting and preparation of all materials, then take you through the process of assembling them into a beautiful basket. Bark baskets are ideally suited for picking berries and other wild foraging, but also right at home at the farmers market or on the wall.

This is a traditional craft right out of Appalachia and has been used by generations of folks who lived in deep connection with the land. By the end of the class you will have your own handsome basket ready to take home and fill. 

This class will be held at Shiloh Farm and taught by Josh Barnwell.

*To purchase tickets go to (please purchase tickets before)

Farm to Table Dinner

We are so excited to share that Shiloh Farm and Chef Rodney Laulo have planned a Spring Farm to Table dinner hosted by Red Silo Brewery! May 20th from 4:30-6:30 tickets are $30 per person and beer will be purchases separately at dinner. Come enjoy a night out on the town and eat fresh, local and seasonal meal with local brews. Tickets should be purchased ahead of time can be found at

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Colder Weather Equals Sweeter Vegetables

As the nights keep getting colder, certain vegetables keep getting sweeter.  This sweetness is actually a defense mechanism for the plant against cold temperatures--converting starches into sugars makes their sap more viscous and less susceptible to freezing.  We reap the benefits of sweeter vegetables.  It reminds us of the importance of growing plants when they  want to grow.  It makes our job easier, and food grown in season just tastes right.


We are stocking up on some supplies to extend our season a little bit and get things prepared for next years gardens.  We are going to try to grow a late planting of beets, carrots and radishes by placing metal hoops over the crops and covering with a row cover held down by sandbags.  It could be enough help to get a crop when otherwise it would be killed by frost.

We also picked up some minerals to ammend our soil with.  We apply rock powders that provide long-term release of organic nutrients to our crops.  These nutrients become available to the plants after being biologically activated by a soil ecosystem.  It takes a whole world of activity to break down rock into a plant-available nutrient.  Luckily, if the farmer can set up the right conditions, microbes and micro-organisms do this work on their own.

Vegetable Fritters and the First Harvest of Carrots and Cabbage!

There is nothing better than the sweet smell of a carrot that is just harvested from the dirt. Today we harvested a lot of carrots and two different kinds of cabbage for market tomorrow! Luke likes to ferment the cabbage and radishes so we can enjoy these fermented foods all winter long. If you are interested in learning how to lacto-ferment vegetables we are hosting a workshop at the farm November 12th. Check out our "shop" tab on our website and read more about it. And as always if you have any questions just let us know


- Recipe -

Sweet Potato, Daikon Radish and Bok Choy Fritters


These fritters are quick and not hard to make. Fritters are a nice way to use some vegetables you may not know what to do with. Daikon radishes have a really nice mild flavor and great texture that pairs well with the sweetness of a sweet potato. I used bok choy in this recipe but you could use any cooking green in its place. I hope you all enjoy!

1 lrg. sweet potato (about 2 cups)
2 small (or 1 large) daikon radish, peeled
1 cup bok choy finely chopped
1/2 cup onion finely chopped
2 eggs
2 garlic cloves
1/4 cup grated cheese
1/2 cup flour ( may need a little more if mixture doesn't hold together)
salt and pepper to tase

1.  Grate sweet potato and radish, mix with chopped onion, bok choy, and garlic
2. Add two eggs, cheese, flour, salt and pepper. Mix together. You should be able to form mixture into a ball and it will hold its shape, add more flour if needed. 
3. Heat up pan to medium/ low and add enough oil to coat bottom of pan. I used coconut oil but you could use any other oil or butter. 
4. Make patty with fritter batter about the size of a hockey puck and a 1/4 inch thick.  (If to thick the outside will burn and the inside will not cook.) 
5. Let each side cook for about two minuets or so until browned and crispy. When done set on plate lined with paper towel to cool. 

*will make about 8-10 fritters depending on size.

**I made a mayo dill sauce to go with my fritters. I mixed 1/2 cup mayo with 2 tbps. apple cider vinegar, 2 tsp. dill and salt/pepper to taste! You could also use sour cream instead of mayo



Settling into Fall

As of now, we almost have all of our planting done for 2017! We put in over 1.000 strawberry plants this past week. Garlic will be our last planting of 2017. In the mean time we have really been enjoying the shift from cooking with summer vegetables to fall vegetables. It's more roasting, soups, and comfort food. This week we made a dish I like to call, 

"Shiloh Farm Fall Vegetable Hash". 


Hash basically means "A course mixture of ingredients, meat or vegetables". This is a no muss no fuss recipe and is good for breakfast, lunch or dinner



2 cups butternut squash ( or one medium sized winter squash)
2 cups sweet potatoes
1 watermelon radish
1 kohlrabi
1 onion
3 cloves garlic
1 bok choy
eggs ( however many you want to add)
2 tsp. rosemary
3 tbsp. olive oil
1/4 water
salt and pepper to taste


1. preheat oven to 375*
2. Peel vegetables as needed and chop. The smaller the better because they will cook faster. 
3. Put all chopped vegetables into pot. Add olive oil, water, rosemary, salt and pepper. Give the vegetables a stir to make sure they all get a light coating of oil.
4. Put lid on pot and put in oven for about 20 to 25 minuets. ( give it a stir halfway through)
5. Pull the pot out of oven and crack your eggs directly onto the vegetables. Put the pot back into the oven without lid for another 10 mins until the eggs are cooked. 
6. Enjoy!


As always see you at the Cookeville Downtown Green Market this Saturday from 8-12

Fall in Abundance

We have been enjoying these cooler days and so have the vegetables. We have two rounds of root vegetables and salad greens planted along with broccoli, kale, cabbage and more! We are busy around the farm trying to get strawberry beds prepped and seeds planted before the rain this weekend. 

We wanted to share one of our favorite radishes with you, daikon radishes! These beauties contain high amounts of potassium, vitamin C, vitamin A, iron, phosphorus and calcium. You can eat these raw, roasted, salted, slawed, as a topping on sandwiches or tacos and in soups. Give them a try!

This week at market we will be bringing:

  • salad mix
  • head lettuce
  • bok choy
  • green peppers
  • cooking greens
  • onions
  • sweet potatoes
  • butternut squash
  • delicate squash
  • cooking pumpkins
  • radishes
  • turnips
  • kohlrabi
  • daikon radishes 

and as always our wood fired bread! 

A Butternut Ending

Get it? Kind of like bittersweet but butternut. Stretching it too far? Maybe. At any rate we've so enjoyed this CSA season and we're just a bit sad it's coming to an end - but the end of one thing means the beginning of the next!

We'll still be at market and we're excited to gear up for our fall/winter CSA season and all the good things that will happen with that.

We'll be harvesting tomatoes, peppers, okra, cow peas, summer squash, butternut squash, delicata squash, baby greens, onions, and basil for CSA boxes and market this Saturday. 

And back to the butternut squash - this delicate yet hearty squash is a harbinger of what's to come in the fall - and a really simple way to prepare it is to roast it!


Peel the squash with a vegetable peeler and take off the stem, then with a sharp knife and steady surface, carefully cut it in half. Scoop the seeds out, then cut the squash into 1" cubes. Heat the oven to 400 degrees. Toss the squash with olive oil, salt, and pepper and transfer it to a large baking sheet in one even layer.

Roast at 400 degrees for 30-40 minutes, until it's fork tender and golden brown. Let it cool...then eat it! You can drizzle it in butter and sauteed sage and eat it, smush it up it to make ravioli, blend up a delicious bisque, or make a yummy salad


A Recipe Round-Up

Hi there, friend! This week we've decided to do a little recipe round-up. With each item on our harvest list this week, you'll find a link to a recipe idea(s). Use the recipe itself or as in inspiration, enjoy yourself with these yummy summer gems from our garden to your table!



This week on the harvest list:

  • tomatoes - a rustic French-style tomato tart
  • potatoes - a gallery full of comforting tater recipes
  • fresh black eyed peas - shell these and use them in a stir-fry or the salad in the link
  • onions - caramelized onions, mmmm
  • sweet peppers - how bout these hearty, yummy stuffed sweet peppers for dinner?
  • cucumbers - a refreshing Asian cucumber salad
  • fresh basil pesto - dancing in our seats, 28 delicious ways to use fresh pesto!!
  • okra - homemade fried okra with fresh okra from the garden is uh-may-zing

See you soon everybody, let us know what you're going to cook first!