News & Recipes

This salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak. Ingredients: 6 small to medium beets, peeled and cut in half 4 small carrots, peeled 3 small radishes, sliced 1 pound salad mix greens 1/2 pound arugula or spinach leaves 4 ounces goat cheese Honey-Balsamic Vinaigrette 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tbsp Dijon mustard 2 tbsp local honey pinch of salt & pepper Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces. Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top...

Most of our farmers will talk to you about the importance of family, but one family stands out above the rest: the Dettelbach Family. Their farm is powered by three generations, working in unison to create not only a sustainable farming system, but a closer family unit. Steve and Ashley Dettelbach's farm is in Wynne, Arkansas. Not only do they grow produce for New South cooperative, but they also raise animals for the Grass Roots Farmers' Cooperative. Their farm is a lively mix of row gardens and animal pens. The soft sounds of chicks are caught in the fierce Delta winds and blown across to where the sheep are grazing. The pigs run out to greet Ashley, from where they are pastured in an area that used to grow carrots and kale. They happily root up the tubers, enjoying a snack and turning over the soil. The new row house is...

Josh Hardin always seems to be smiling. Maybe that is why he calls his farm Laughing Stock Farm. He is one of those people who you meet, and you just know they have found their calling. They are certain in who they are and what they are meant to do. John certainly knows. His long-time customers at the Central Arkansas farmer's markets look for his familiar face. It is this love of service that calls Josh to farm: "I have been driven to farm by many people and beliefs. The most prominent moment has really been my connection to customers in the direct market atmosphere. From the first time I sold produce at market with my brother at the age of 14, I have been a market farmer. Since that summer, I have only missed one season of selling our family’s fruits and vegetables directly to the people that enjoy them. I am...

Joe Carr wasn't always an organic veggie farmer. While he has a long history of farming and working hard, he began his career as a cattle man in Northwest Arkansas. Eventually growing produce caught his eye, and he hasn't slowed down since. When I asked Joe recently what drives him to farm, he replied with his tongue-in-cheek style. "What drives me to farm? Usually it is my forty horse Kubota tractor! But seriously farming is part of my heritage something I inherited from my grandparents.I love growing crops and building the soil. I like the independent lifestyle, and I've always enjoyed working hard and being able to enjoy the fruits of my labor. There is much more to be realized than just the monetary benefits." Joe's farm, Joe's Farm Fresh Produce, is one of the founding members of the New South Produce Cooperative. His commitment to sustainable agriculture is evident by the long hours...

On any given morning, you can find Brandon Gordon in his fields. He is a full-time farmer at 5 Acre Farm in Bradford, with two small boys and a love for what he does. I recently asked Brandon what attracted him to a life of farming. "When I first started farming, I would have said something about sustainability and a slower, simpler lifestyle than the typical 9-5 job offers.  While that's still true today, I would say the challenge of farming is what drives me.  No matter how much I learn, I'll never master farming. I can't foresee ever getting bored with it." That love of the challenge is what pushes him to try new things on the farm, like new varieties of vegetables, growing sprouts for the first time this year, putting up new hoop houses, and tilling into new earth. Brandon's love of farming is also infectious. He has two part-time...

Just stepping in the doors, you know you are in the right place. The earthy scents of caramel, the rich aroma of chocolate, and a slightly twangy edge to it all, and you've found Airship Coffee Roasters. Zephan and Mark are both smiling when I enter. They have a surprise waiting for me. These enthusiastic owners have set up a surprise coffee cupping, just for me. They have laid out four very diverse coffees, from all over the world, with different processing methods. They are patient and thorough in their explanations with me, as I dive into a world of exotic smells and flavors. Mark shows me how they rank a coffee: flavor/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, clean cup, and overall. We smelled first the whole beans for each coffee. Then Zephan ground each, and we smelled again. Yes, the scents had changed. After that came the hot water. We...

Spring in the Ozarks is beautiful and exciting. All of the newness and possibilities. The farm at Ozark Alternatives is no exception. Paul Chapracki took time out of his morning chores to show us around. His farm is one of our associate farms for New South Produce Cooperative. He relocated his farm just over a year ago, and he has made amazing progress. He has one large row house, filled with forests of kale that Dr. Seuss would adore, summer seedlings sprouting through the ground, and of course, Hazel Clementine the cat. Paul is currently supplying spinach, kale, and lettuce to the cooperative. His farm is Certified Naturally Grown. He has a row of test strawberries ripening in the sun, and he was excited about future expansion. The wholesale sales and CSA membership are giving Paul and his family a secured market for his produce and allows him to spend more quality...

Early spring on the farms is a very busy time. Our farmers have been growing steadily throughout the winter, providing fresh, seasonal produce to our wholesale customers. Now the big push for preparing the soil and the beds is underway. Greenhouses are filled to capacity with seedlings: tomatoes, peppers, basil, cucumbers, squash. A big problem for the farmers lately has been mice in the greenhouses. Mice are attracted to the warmth inside. Once in, they see what looks to them like a food buffet. Seeds lined up in all of the trays, just ready to be nibbled upon. They will dig up emerging plants and eat down the leafy greens. Ashley at Dettelbach Farms has had several flats of beets and kale mowed down by the pesky mice. Five Acre Farms has also had issues with their seedlings. Non-toxic measures are employed to combat the problem. Ashley put up a metal barrier...

A long-time partner of the New South Produce Cooperative, The Natural Food Store has much more to offer than the name suggests. Certainly, they have nutritional supplements,  local and organic produce, allergy-friendly foods, non-GMO and organic groceries items, and a huge selection of natural personal items. However, it is their specialty services that really sets this store apart. Co-owner Eric McMullen is a clinical nutritionist. He also studies herbal medicine and holistic nutrition. He provides nutritional counseling by appointment. Eric says, "My particular fields of study are herbal medicine, clinical nutrition, and health coaching, but a big part of how I help people is by bringing a holistic approach to their health.  This also provides me the opportunity to lean on a network of people that share the same passion for health as I do, whether they are doctors, farmers, teachers, restaurant owners, counselors, or truck drivers’ wives." It is this individual approach that sets...

(Recipe from Jennifer at Natural Things Foods Store) Any of you folks out there who were kids of the 1970s will be familiar with this version of a casserole. We had it at least once a week at my house! It may be old fashioned, but it is still delicious, especially if you are hungry for a bit of nostalgia. So sit back, watch some episodes of the Brady Bunch and get groovy with vegetables! Old Fashioned Casserole Ingredients 1 medium white or yellow onion, sliced 2 cloves garlic, chopped 2 sweet peppers, chopped half a pint of fresh okra, chopped into rings 1 pint cherry tomatoes, quartered 2 cups cooked and shredded chicken (we used Grass Roots chicken tenders) 1/2 cup sour cream 2 cups shredded cheddar cheese 2 green onions, chopped, including green parts 1 package butter crackers, crushed (we used Late July organic classic rich crackers) 3 tablespoons butter, melted Instructions ...