Summer Lettuce at Tiny Farm

We have spent over 10 years developing our process to grow lettuce through the hot, humid North Carolina Summers for our customers.  We wanted lettuce grown in rich fertile soils utilizing our biological approach to farming – no hydroponics or soil-less methods.  Our concern was that vegetables grow without rich soils and biology could be less nutritious and lack the flavor profile of “naturally” grown lettuces.  We always strive to produce the best.

Getting lettuce to germinate in warm conditions is a problem – we accomplish this in our “April Germination Room” using lights and cool temperature to coax seed germination is the starting point.

Grow Room Aug 22 2015

Using our “Germination Room” and then shade we nurture the transplants – never allowing them to get exposure to the full summer conditions.


After 3-4 weeks into the ground they go, in our shaded hoop houses.  Equipped with drip irrigation and a “micro-sprinkler” system.

Hoop 5 Sprayers Aug 22 2015

Approximately 3-4 weeks later the small tender heads are ready for market!

Panisse Lettuce Aug 22 2015

This is lettuce on August 22 2015


Dandelion Greens


If you want that healthy glow,
Dandelion greens are the way to go.

The most nutritious of leafy greens,
And full of Vitamins A and K,
You will have a good night’s sleep,
And ready to tackle the new day.

Tiny Farm has an ample store,
So eat well and live till 104!

Introducing the Beetles! (ladybird beetles or ladybugs)

This year’s weather has been all mixed up – resulting in the delay of many of our crops.  Beyond the crops, the weather has had an effect on our biological control system for insect pests.  Maybe its been the lack of sunny days or the fluctuations in temperature, but the aphids came out in force to dine on a few of our crops.ladybird beetles  Normally about the time the aphids arrive we begin to see the ladybird beetles arrive and begin their snacking on the aphids.  After a couple of weeks waiting for more volunteers for our home army of beneficial insects, we sent out for reinforcements – 18,000 hungry ladybird beetles from our supplier ARBICO.  They arrived in 2 days and in the evening, after the farmers markets on Saturday, Annie and I released portions of a large bag of these wonderful pest managers in all the hoop houses and the field.  It’s been great seeing them at work as we harvest and work the fields.

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Arugula: The Forbidden Green

Greetings from Mark, Annie, and the crew at Tiny Farm! This week we’ve been busy harvesting a variety of vegetables and greens that are sure to satisfy all your taste buds from sweet to umami. We are very proud to present you with a wonderful crop of rhubarb chard, Chioggia and golden beets, an assortment of Salanova lettuce, and arugula.roman food

If you thought arugula wasn’t spicy enough…Did you know that in the Middle Ages monasteries were forbidden to grow arugula because it was thought to have aphrodisiac properties? Even Virgil, the ancient Roman poet, sang its praises saying, “the rocket excites the sexual desires of drowsy people”. So, if you’re looking to spice up your next meal, look no further than this feisty leafy green.


A great recipe that combines a few items from our harvest this week is this Creamy Arugula and Lettuce Soup with Goat Cheese (Recipe courtesy of Giada De Laurentiis):


  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 3/4 pound Yukon gold potatoes, peeled and diced
  • 4 cups chicken or vegetable stock
  • 1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
  • 2 cups (2 ounces) arugula
  • 1/4 cup cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.

Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.

Tiny Farm’s Country Flowers at the Farmers Market

Tiny Farm Country Flowers

From all around the Farm!

Each week Annie gathers flowers from all around the farm.  Mixing and matching, she makes simple bunches for your home or for you to share with friends.  The flowers will brighten any room or table for many days as Annie put a lot of effort into caring for the flowers after harvest.  Stop by and see what is new each week. We only make up a few bunches.  You can order ahead on to insure that a bunch is available when you get to market.   The prices are very reasonable.