Naturally Green Farm & Flowers

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Naturally Green Farm & Flowers Pure, pesticide-free produce from a Corryton farm, fostering food transparency & community bonds.

10/02/2026

52 Cornish Cross. A 2.48 lb average processed weight. And I may have been blaming the wrong thing.

When our heritage chickens came in light, I blamed the breed. Then I fed the Cornish the same way—including added corn—and they came in light too.

Corn can belong in a balanced ration. But adding extra to a complete feed can dilute the protein and other nutrients it was formulated to provide.

For the remaining grow-out of our next batch, we’re using a complete soy-free, corn-free meat-bird feed without added corn.

We haven’t proved what caused those low weights. We’re tracking age, feed used, and finished weights.

Follow along. We’ll let the next weigh-in do the talking. 🐓

10/01/2026

A batch can bring in $450—and I’m buying fewer mushroom blocks. Here’s why. 🍄

Twelve blocks cost $180. After counting my time at $20 an hour, plus estimated mileage and electricity, roughly $100 remains before packaging, delivery, and other overhead. That assumes the whole batch sells.

For wholesale, I’m leaning more on hardwood logs. They have upfront costs and ongoing work, but no weekly purchased-block bill. The trade-off is less consistent harvests in our current setup.

Purchased blocks still have a place for our CSA and some Market Wagon orders.

Follow along for the log harvests and the numbers behind them.

09/30/2026

An empty-looking row doesn’t automatically mean your seeds failed. 🌱

Caleb and I planted dill, beets, carrots, and turnips—but planting them together doesn’t mean they’ll come up together.

Before starting over, check:
• What you planted
• When you planted it
• What conditions the seeds have had

Look for the germination window on the packet. Days to harvest is a different clock.

The turnips might be clocking in while the carrots are still getting their boots on. 😂

Follow along to see how these late plantings actually perform here in East Tennessee.

For a closer look at the decisions behind the work, find Farm School through our website in the bio.

09/30/2026

Starting over costs more than another packet of seed. It costs the growing time you already used. 🌱

Caleb and I planted dill, beets, carrots, and turnips on Indigo Plateau and prepped three beds at Pecan Paradise.

Now comes the follow-through: checking moisture where the seeds actually sit. A bed can have moisture deeper down while that shallow planting layer dries out.

Meanwhile, the chickens have been helping themselves to the greenhouse and Lonnie’s Herbary. Their gardening privileges are under review.

Follow along to see what comes up, what struggles, and how these late plantings actually perform here in East Tennessee.

For a closer look at the decisions behind the work, find Farm School through our website in the bio.

09/29/2026

Your lettuce deserves better than a loosely secured costume. 🥬

A frost blanket helps slow the loss of warmth stored in the ground. How you put it on matters.

Before the first frost, give your setup a practice run:
• Bring the cover down to the ground on both sides.
• Close the ends and secure the edges.
• Find the gaps and missing anchors.
• Check underneath on sunny days.

Heavier fabric generally offers more cold protection, but it also lets less light through. That matters when you’re still trying to grow a crop.

We’re working through these decisions in our fall beds at Naturally Green Farm. For more of the planning behind the work, find Farm School through the website in my bio.

What are you hoping to keep harvesting into winter?

09/28/2026

What are you giving up by keeping that crop in the bed? 🌱

That’s the question behind this week’s work at Naturally Green Farm.

Almost all our basil is coming out because of disease. I hate losing a crop, but the next planting needs space—and time to establish.

Cold-hardy doesn’t mean fast-growing in winter. Shorter days and cooler temperatures slow things down, so waiting has a cost.

This week, we’re working on:

🌱 Clearing beds and planting cool-season crops
📦 Unpacking our priority seed order when it arrives
🐓 Moving pasture birds onto fresh ground
🪵 Milling lumber for housing as 300+ chickens grow through the brooder stage
🍄 Watching the new mushroom pins develop

September chicken preorder pickups also begin toward the end of the week. Thank you to everyone putting our farm’s food on your table.

What’s one thing in your garden that needs to make room for what comes next?

For a closer look at these decisions, find Farm School at NaturallyGreenFarm.com through the link in my bio.

09/25/2026

Hired for brush clearing. Promoted themselves to outside sales. 🐐😂

We’re preparing new chicken breeding paddocks, and the goats are supposed to help knock back the vegetation. First, they need to stay in the assigned department.

Mine are jumping the poultry netting AND going underneath it, so I’m looking at both the electrical performance and the physical setup before spending more money.

The takeaway: identify the failure before you buy the fix.

I’m considering a taller, movable wire arrangement alongside our existing netting. Still a proposed test—we’ll see what the goats think.

Save this for your next fence check, and follow along to see how the changes hold up.

Goat people: over, under, or through—which route do yours prefer?

Find Farm School and more from the farm at NaturallyGreenFarm.com through the link in my bio.

09/25/2026

How to ripen green tomatoes indoors—and which ones are worth bringing in. 🍅

A sunny windowsill isn’t what makes a picked tomato finish ripening. The fruit’s maturity matters.

Tomatoes beginning to change toward their ripe color can finish indoors. Some mature green fruit can, too, but little immature tomatoes aren’t at the same stage.

For fruit already starting to color:

• Choose tomatoes without damage or decay.
• Keep them at room temperature, out of direct sunlight.
• Arrange them in a single layer so they’re easy to check.
• Remove anything that starts rotting.

Before frost or garden cleanup ends the season, take another look at what’s hanging on your plants.

Save this for that garden check. What variety are you still hoping to harvest, and where are you growing?

09/24/2026

Keep your radishes crisp—and get another ingredient out of the same bunch. 🌱

Those beautiful leafy tops can contribute to moisture loss when you leave them attached during storage.

Here’s the simple routine:

• Separate the greens from the roots.
• Refrigerate the roots in a food-safe bag or container.
• If you wash them first, dry off the surface water.
• Refrigerate healthy greens separately and use them within a few days.

Wash the greens well before preparing them. Try sautéing them, adding them to soup, or using tender leaves in a salad.

Growing good food is only part of the job. I want it to still be good when you’re ready to eat it.

Save this for your next harvest or farmers-market trip. Have you tried eating radish greens?

09/24/2026

East Tennessee: December heritage chicken preorders are OPEN. 🍗

We’re opening 25 reservations for whole Australorp chickens raised here at Naturally Green Farm. These slower-growing heritage birds have already earned a chef’s thumbs-up—and I’m excited for more of you to cook one yourselves.

Here’s how ordering works:

• $12 per pound, based on your bird’s actual packaged weight.
• A $15 deposit reserves one chicken and comes off the total.
• The remaining balance is due at pickup or delivery.

For example, a 4 lb chicken would be $48, with $33 remaining after your deposit. Individual weights vary.

Pickup windows:
December 28, 2026–January 1, 2027
January 4–8, 2027

Looking for chicken sooner? We also have 32 November Cornish Cross birds available for preorder at $10/lb.

Head to NaturallyGreenFarm.com through the link in my bio, choose your batch, and check the pickup window before reserving.

Thank you for making a place for our farm at your table.

Address

7835 Rodgers Road
Corryton, TN
37721

Opening Hours

Monday 10am - 6pm
Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 6pm

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