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Autumn: Brussels sprouts and kimchi

Happy winter! Here’s a roundup what’s been happening at Burkett Farm – both the good and the ugly…

Our biggest fall crop success was one we’d never grown before: Brussels sprouts! We grew our own transplants (as we do with virtually everything) and got them in the ground right on time (Sept. 1). And besides a little aphid pressure in mid-fall that disappeared with freezing temperatures, pests weren’t a problem.  With the help of some row cover, we kept the plants producing until the week long of subfreezing temperatures earlier this month. The sprouts looked ok when we uncovered them, but when we sliced them open and checked inside we found brown, dead spots. Bummer! We’re looking forward to planting even more next year.


The beautiful Brussels sprouts made their way to the Inter-Faith Food Shuttle, Garland restaurant in downtown Raleigh and a big holiday party hosted by the owners of Burkett Farm.


The same brutal cold snap that took out the sprouts and the purple-top turnips damaged our kale and collards, as well as the greens on the beets and carrots, but they’ll all bounce back.


The use of fabric row cover cuts down on freeze damage.


Andriatta says: “Nope. Still below freezing – not comin’ out.”

And a hard lesson learned this fall:  Always stay vigilant for hungry slugs and snails. Before we knew it, they’d slimed their way across some of the beet beds, mowing down the seedlings.  We’d planted late, so by the time we put down Sluggo (an iron phosphate-based, organic pesticide) and got replacement seed germinating, we’d entered the window of overwintered beets  – and this hasn’t been ideal weather for that. Beets seem to be a big challenge this season all the way around; in the hoop house a family of rats heavily damaged a bed of beets under row cover. Looks like storing cozy bales of wheat straw (read: rodent residence) in the hoop house isn’t a great idea…

Our big winter project is building a coop for a second flock of laying hens; we’re planning to get about 20 hens in the spring. Greg, Bland Landscaping’s site supervisor on the estate, is teaching us useful construction basics – we’re perfecting our hammer swings (you’d think it’d be easier) but also appreciate the speed of the nail gun he introduced us to. And we know the difference between a jack stud and a king stud. More about this project later.

In November we hosted two big events: the first was a quite successful pig pickin’ fundraiser benefiting the Jamie Kirk Hahn Foundation. It was a warm fall evening with music and amazing food, including collards and pink-eyed peas from the farm. We also held our second annual kimchi making class led by Soo Hee Kwon, a woman of boundless energy and generosity! We provided the Napa cabbage, daikon radish, scallions, ginger, and some of the red chili powder (we grew, then dehydrated and ground up, quite a few Cheongyang peppers for that. Soo Hee, a native of Korea and expert kimchi creator, walked us through the process, from salting the cabbage to the final step of massaging the leaves with the spicy red base.



Giancarlo, one of our “chefs,” clowning around.

Over the fall, many volunteers shared their time and energy with us with hauling lots of mulch-filled wheelbarrows, weeding, harvesting, planting garlic, and thinning the perennial strawberry beds. Thank you all!


group volunteers Burkett

A group from SAS in Cary picked a beautful early December day to help and and have some fun.

Please be sure to follow us on Instagram – we post at least a few photos each week to keep you updated. Thanks for reading!











Burkett in Bloom

Hello, my name is Natalie Huntley, and I am a student from NC State working part-time at Burkett Farm (following a summer internship there).  It is my pleasure to be your guest blogger for this post.

The focus of Burkett Farm has been produce oriented for the past few years. The mission, after all, is to give back to the community and help fight hunger. With honeybees and other pollinators buzzing about the farm, Farmer Jamie has always incorporated flower rows amongst the produce to encourage beneficial insects to pollinate the fruits and vegetables. When I started my internship at Burkett back in May, I began maintaining the existing rows of flowers and planting a few more of my own. Since I have experience growing and designing with flowers, it became my project to harvest, deadhead, seed, and transplant flowers. In addition to the flower rows that already existed on the farm, I transplanted seedlings that I had started ahead of time in the beds near the gate on the farm. I have been weeding and manually watering this area since it is away from the rest of the crops and not on irrigation.

flower bouquet

A bouquet arranged for the land owners

When I started at Burkett Farms in May, I was told that a florist Cydney English, owner of The English Garden in Raleigh, was interested in buying flowers from the farm. While rows of flowers existed already, it became a new task to maintain the flowers by deadheading, cutting back flowers as needed, and seeding new transplants. Cydney’s goal with buying flowers from Burkett is to incorporate local blooms into her designs. Proceeds from the flower sales are donated to Passage Home, a local organization that aims to end the cycle of poverty by helping families with affordable housing, addiction recovery, and job placement.

Flowers are cut the day­ that they are delivered to ensure the best quality and freshness. On Fridays, Bland Landscaping employees create bouquets for the home of the owners of Burkett Farm. (Bland Landscaping manages Burkett Farm for the family.) This is also a welcomed opportunity for me to practice bouquet making with what I have available. The flowers have also been used for tabletop arrangements for events on the property.

flower arrangements

Flower arrangements for a luncheon. Zinnias, sunflowers, dill, cosmos, celosia, Dusty Miller, and sage are just some of flowers grown on Burkett Farm.

A month into summer the temperatures were reaching into the upper ’90s and 100. The focus for these hot months of the year are just to keep the plants well-watered and weed free. Most of the flowers on the farm are on an irrigation timer because they are intermixed with the rows of produce. However, there are four beds that are not. This means that those four beds need to be watered in the morning and checked throughout the day in case they need additional watering.

The other flowers that need to be watered manually are the seedlings in the hoop house. Since the inside hoop house can get much hotter than outside, these seedlings need to be closely monitored. To help with temperature regulation, the seedlings have been placed under the tables in the hoop house, but are elevated by crates so that they are not just sitting on the ground where slugs and mice can enjoy them.

Dusty Miller

Watering the Dusty Miller

While the flowers have taken up a key role at Burkett Farms, with proceeds of the flower sales going to Passage Home, it is still very important that the flowers are grown symbiotically with the honeybees and produce. This means avoiding large amounts of hybridized flowers. Hybrid varieties of flowers are not necessarily harmful to honeybees, but they sometimes are not beneficial either.

Hybrids are bred in such a way that they sometimes produce none or very little nectar or pollen, so they would be useless in a garden intended to provide honeybees with food. Another reason to choose open-pollinated flowers above hybrids is that the seed from the flower may be sterile or will not reproduce true to the parent plant. Here on the farm, we like to collect flower seeds when possible to either replant for upcoming seasons or trade with other farmers. (It should be noted that not necessarily all of the flowers get deadheaded; I always leave some for the pollinators to snack on.)


‘Cosmic Orange’ cosmos flowers produce bountiful amounts of seeds


Bumble bee enjoys a sunflower pollen snack

rows of flowers

Burkett Farm mixes rows of flowers into rows of fruits and vegetables.

pink zinnia

A cheerful pink zinnia that is ready to harvest


Gomphrena flourishing in the heat of July

With last week’s frost, our summer/fall flowers have since turned to compost fodder, but we are already planning and planting for our winter and spring flowers – more to come on that later!

Sweet potato success and more

And now, to finally follow up on those s­­weet potato slips…they grew to produce about 2,300 lbs. of quality roots! What a haul.

Volunteers, including some of the Jamie Kirk Hahn Foundation folks, provided some much needed muscle for ripping out 800 feet of vines and digging. (At the end of one big work day we all we rewarded with BBQ cooked on site.) We also had help from Inter-Faith Food Shuttle staff and volunteers.


A second fertilization and planting them in an area that had been only minimally tilled since the last season made a big difference, we think.  The yield of usable tubers would’ve been higher, but some unwelcome residents did quite a lot of gnawing on them – and they helped themselves to the watermelons, too.  The rodents hide under the vine cover, and our red tailed hawks don’t seem to spot them.  (A local family with hogs on their homestead made use of the mangled potatoes.)


Apparently our Bland co-worker Marcos is quick on the draw. This little guy was released into the woods. (Yes, we know we lose our farmer cards for this.)

Our tomato yield was this season’s disappointment. We lost the battle against tomato fruit worms, and overall plant vigor and fruit production was low. This probably had something to do with the plants having to deal with the hoop house soil, which was compacted from grading during the structure’s construction (boy, we put that tiller through the ringer).  When it comes down to it, soil is everything.

But crop diversification helps balance out these kinds of losses. In addition to the sweet potatoes, our watermelons performed fantastically. We harvested about 4,500 lbs. of juicy goodness from 800 feet.



Alfie, Laurie and Jamie (some of the Bland Landscaping crew) with our first – and biggest – watermelon, a Carolina Cross.  Unfortunately, this 50-lb sucker was misleading, as most of the fruit ended up succumbing to blossom end rot.

This summer we’ve expanded our operation to include “selling” some of our produce to Raleigh restaurants, including Garland, Poole’s Diner and Beasely’s, in exchange for a market-value donation to the non-profit organization Passage Home. Passage Home’s mission is to break the cycle of poverty for communities in Wake County by connecting families and neighborhoods to resources and opportunities. (The rest of our produce is still routed to Inter-Faith Food Shuttle and other organizations that feed the hungry.)

Growing crops for chefs has provided new challenges. For one, we have to be even more aware of the vegetables’ appearance, so minimizing insect and disease damage is even more of a focus. Because we’re growing for chefs who like to get creative with their dishes and sometimes cook with less common vegetables, we’ve also gotten to venture into new crops, such as tatsoi, pink-eyed peas, meslcun mix and daikon radish. And we get to have a little more fun when seed ordering: things like purple carrots, green striped tomatoes and orange watermelon are possibilities now!

And another way we’ve grown – this fall we welcomed a second full-time employee, Anna Brockenbrough, as our farm technician. Anna comes from a culinary arts background, which is quite helpful now that we’ve stretched into the world of chefs. She’s interested in the slow food movement and horticultural therapy.­­­­ She volunteers at the Helping Horse Therapeutic Riding Center in Wake County. Anna is known to be a bit mischievous and has an uncanny ability to sing a line or two from a song and get it stuck in people’s heads all day, her specialty being ‘80s pop tunes­­…


Our new farm technician/farm hand, Anna, showing off some Beauregard sweet potatoes. 

Here are some more pictures of our summer bounty. Our onions, okra and potatoes did well, and with the help of volunteers we made about 50 beautiful garlic braids from some of the bulbs we harvested and then dried in a shady, warm building:


Texas Red Grano onions


Volunteers Anne and Marymar harvesting spuds.


We couldn’t keep up with the Clemson spineless okra!


We loved seeing one volunteer teaching another how to tell when a garlic bulb is mature and ready to harvest. (It’s a little tricky.)


Hunter taught us to braid garlic and thought to interweave some beautiful rosemary.

And as always, we focused on creating habitat and food sources for beneficial insects:


Swallowtail butterfly on one of our thousands of zinnia blooms. The swallowtail also laid eggs on the nearby fennel, which the caterpillars munched away at. 


“Short Stuff” sunflowers drawing bees to the watermelon vines.


Mammoth variety of sunflowers, living up to their name.



Dragonfly visiting the hoop house.


Gorgeous buckeye moth.

Well, that’s quite a bit of info – in the next post we’ll talk fall crops. Thanks for reading!




































Sweet Potatoes for Days

Another guest blog by VIP Volunter Cayla.

Sweet Potato Palooza

With the sunshine finally returning after a rainy week and with the help of awesome volunteers, we planted 800 feet of sweet potato slips!


Volunteers, including a group from the Jamie Kirk Hahn Foundation, are to thank for this huge gardening success on May 24. The volunteers helped prepare the soil, dig holes, transfer the plants and set up the watering system.

The great day was topped off with a delicious cookout for the workers and volunteers. We are so proud of the Palooza and cannot wait for the harvest!

What else is going on at the farm?

As always, the chickens have been keeping themselves busy. Besides squawking for treats, chickens play an important part on the farm. Because they are free range, they roam around the farm eating pesky insects and creating fertilizer. The chickens’ playfulness and curiosity are definitely the highlight of many volunteer visits!

chicken (Cayla Rodney)

One of our Barred Rock hens. (Photo credit/Cayla Rodney)

The peak week for strawberries has come and gone, leaving our baskets overflowing with delicious fruit! We are very excited about the big harvest, but are sad to see the fruit’s season come to a close.

up close strawberries (Cayla Rodney)

The berries, grown in a two-year bed, were perfectly sweet and tart.

cayla baskets of berries (photo by Cayla Rodney)

Earli-Glo far outperformed the Jewel variety, which was plagued by rot from all the rain. (Photo credit/Cayla Rodney)

Nothing tastes better than a strawberry straight from the vine. So why not grow some right at home?

The best season for planting strawberries is in the spring or fall. These plants love the sun and need at least eights hours of direct sunlight a day. Plant them about 12-18 inches apart allowing a lot of room for their runners to grow. Make sure to set the roots deep, but don’t bury the crown. Keeping the area mulched will reduce the need for water and reduce the likelihood of invasive weeds.

No space for a garden? Strawberries are able to grow in jars or pots!

For detailed information on growing strawberries, go to

Meet our first guest blogger

Well, we’ve been scrambling so hard on the farm that we’ve got quite some catching up to do on the virtual side of things. Here to start us off is a hard-working new volunteer who wants to share what she’s learning. 
cayla and strawberries

Cayla harvesting strawberries during their production peak this week.

Hello! My name is Cayla Rodney, and I am a journalism major at East Carolina University. While home for the summer I will be volunteering at Burkett Farm and will be a guest blogger. I hope you enjoy my posts, and happy farming!

Rocket Science – Farming Edition

When you think of a farmer, what do you visualize?

I always imagine the stereotypical tractor riding, tobacco chewing and terrible tan line-wearing farmer. But when I met Jamie, the farm manager of Burkett Farm, she certainly did not meet any of those expectations. Instead, I met a former journalist who decided that the farming life is the life for her. But as I have learned, it is not all that simple because farming is far from simple work.

In fact, farming is an intricate science. Making sure the plants do not develop diseases as numerous as those a human could contract. Or rotating the crops to ensure the phosphorus and nitrogen that was exhausted from the earth can be replenished. And dealing with the ultimate dictator – Mother Nature. Farming is a theory in science that has been revised and rewritten for centuries. Burkett Farm has learned to embrace these intricacies and has created a place where the community can become educated on growing their own food.

Working on the farm with Jamie for my first day was exciting because I began to see the endless benefits of sustainable farming. I also saw an overwhelming sense of generosity from Jamie and the founders of Burkett Farm as they strive every day to feed the hungry in the Triangle.

As a volunteer, I am thrilled to be able to be a part of this mission, and I cannot wait to share everything I learn about growing produce sustainably. I will be posting updates on what we are working on as well as tips on how to get started at your own home. It is time to shed the stereotypical image of a farmer and replace it with an image of you!

cayla and bugs

Cayla learning hands-on about the life stages of the Colorado Potato Beetle. The leaf devouring pests infested a patch of potato plants. We shook off the larger larvae into a bucket of soapy water (and hand squished some, too) before spraying with spinosad, an organic pesticide. 

Huddled hens and a hoop house

Winter finally arrived last week, greeted by puffed up chickens.


Our farm is a wide open parcel of land on a hill, and when the wind whips, the Scottish moors come to mind.

But in the late fall the chickens shed their old feathers and grew vibrant new ones – the molting process – so they’ve got lots of nice insulation. Yankee had the toughest molt, and her big, beautiful upright comb still isn’t the same. Here she is mid-molt. Can you say pitiful?


The humans, at least, are happy to finally have winter. December was *the* warmest and wettest on record for the contiguous United States. The plants and trees were confused, and many of our strawberry plants formed fruit that was subsequently zapped by January freezes. The blueberry bushes were dangerously close to breaking bud. Global warming, El Niño and the jetstream are to blame. Here’s a succinct explanation of what global warming could mean for farms.


Strawberry blossoms in December. Not normal.

As for the harvest, the cabbage is done, and we’ll clear out the turnips next week. Spinach is growing at a winter pace and will be cut as whole plants in late February.

The 300 feet of garlic is doing great. A volunteer and I broke heads into cloves and pushed each one a few inches into the soil, spacing them five inches apart, then added a three-inch layer of leaf mulch.


We planted five varieties of garlic in November.


One month’s growth.

And the biggest news: we’re getting a hoop house! We tilled up the garden where it’ll sit, in preparation to grade the area flat.


Jamie having fun on the antique tractor.

We’ll assemble the kit in March, a roughly four-day process. Here’s a picture of the process, taken at a workshop at the Crews and Brodie Farm, an urban community farm in Henderson, N.C.


The steel structure, covered in a sheet of plastic, extends the growing season by insulating row crops during cold periods and, in a nutshell, reduces the spread of disease, insect damage, erosion and weeds. In a future post I’ll go into more detail about all of the benefits.

We’ll also use the hoop house, or high tunnel, as a temporary greenhouse for growing seedlings.

That’s the latest round-up. Thanks for reading!




Heading into winter

This season is bringing some much-needed calm to the farm after an intense and productive summer. With the help of two dozen volunteers from the N.C. State Poultry Science Club last weekend, almost all of our aisles and beds are mulched, and our row cover is set up so that we can trap the soil heat overnight to protect crops from sub-freezing temperatures. Their contribution was just what we needed to get everything in place before Sunday night’s freeze.

And to catch you up on the recent harvests: We donated 1,200 lbs. of sweet potatoes! Some of the harvest was lost to little rodents, but the severely damaged tubers went home with Mark, one of the Bland Landscaping crew members, for the hogs he’s raising. (The oinkers quite appreciated the treats, he tells me.)


Volunteer Cody working hard on the sweet potato harvest.

We grew Beauregard (this regional stand-by was the most productive), Georgia Jet, Vardaman, Hernandez and Centennial varieties. Thanks to all the volunteers who ripped away vines and dug out the treasure.

Unfortunately, we had to harvest the collard greens as whole plants instead of harvesting bunches of leaves throughout the winter.

After noticing a yellowing and mottling of the outer leaves of our cabbage, collards and other cole crops, we submitted a plant sample to NCSU’s Plant Disease and Insect Clinic (one of the school’s many amazing resources) for identification. The bad news was that our transplants had arrived infected with a black rot of crucifers, a vascular disease for which there is no treatment. Heeding the pathologist’s advice, we decided to harvest the 400 row feet of collards while they were still ahead of the disease.


We filled two pickup truck beds with Champion, Vates and Georgia collards.

As you can see from Mark’s “Gorton’s Fisherman” suit (he’s from Maine – we can’t help it), this fall has been rainy! Late September/early October brought two straight weeks of rain.

The timing could’ve been better. That period is important for getting rapid growth on the plants before the cold hits, and our beets and carrots were seeded toward the end of the planting window as it was. We had some rotting of beet seedlings, but with our well-draining soil, we had relatively little damage all around.

When the sun returned, the chickens couldn’t get enough of it (and neither could we humans). They spent half the day just catching some rays.

chickens sunbathing

Sun worshipers.

As for our other harvests, the cauliflower and broccoli stayed ahead of the black rot.

We’re hoping the cabbage will head up soon. The plants are stunted from the disease, but it’s looking like we’ll have some beautiful and nutritious, albeit miniature, cabbage heads.

In other fall news, it’s the time of year when we just have to hope for the best for the honeybees. They’ve collected the nectar and pollen that hopefully will fuel them through the cold months. (We did not harvest any honey this first year.) We combined our two hives because we weren’t confident about the smaller colony’s ability to get through a possibly harsh winter. The cluster of bees may have been able to stay warm enough, but instead of risk it, we went for one large mass of bees. We plan on splitting the colony in the spring if it thrives.

Here are some shots from inside the hives this summer:

honey pollen brood

From left: capped honey, drone (male bee) brood and worker (female) bee brood.


Collecting some bright orange pollen.


Uncapped brood (still in the larval stage) and capped brood (pupating).


Excellent brood pattern.

In the last picture you can see that the stronger colony’s queen is excellent, as she missed very few cells while laying eggs. Before combining the hives, we had to kill the queen from the smaller colony so that that its bees would adopt the strong queen as their own without the queens fighting to the death.

Here’s hoping that this winter will be good to our bees – and our carrots, beets, turnip greens and garlic.




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