Learn & Grow
Guides, storage tips and seasonal know-how from our fields to your garden and kitchen.
Growing Guides
What we’ve learned growing these crops in North Carolina.
Growing Sweet Potatoes
Set slips after the last frost in warm, well-drained soil. Hill the rows, water deeply but infrequently, and harvest before soil temperatures drop below 55°F. Cure 7–10 days warm and humid for sweetness.
Ginger & Turmeric in the Southeast
Pre-sprout seed pieces indoors in late winter, transplant into high tunnels or the warmest bed you have, and hill with compost as shoots emerge. Both love heat, moisture and patience.
Hardneck Garlic
Plant cloves in October–November, mulch heavily, and pull scapes in late spring to size up bulbs. Harvest when the lower third of leaves brown, then cure in shade for 3–4 weeks.
Persimmons
Fuyu trees are low-maintenance once established. Fruit is ready when fully orange and slightly glossy — Fuyus are eaten crisp, unlike astringent varieties.
Guava in Zone 8
Guava needs frost protection here. We grow in containers and protected beds, moving plants under cover when temperatures approach freezing.
Soil & Cover Crops
Winter rye and crimson clover feed the soil between plantings. Healthy soil biology is the quiet reason our crops taste the way they do.
Storage & Handling
Keep farm-fresh produce at its best.
Sweet Potatoes
Store in a cool, dark, well-ventilated spot (55–60°F). Do not refrigerate raw sweet potatoes — it hardens the core.
Ginger
Refrigerate unpeeled in a paper bag for 2–3 weeks, or freeze whole and grate as needed.
Turmeric
Keep refrigerated in a sealed container for up to two weeks; slice and freeze for long-term use.
Garlic
Store whole heads at room temperature with good airflow. Once broken, use cloves within 10 days.
Persimmons
Ripen on the counter; refrigerate once soft. Fuyus keep 2–3 weeks chilled.
Guava
Ripen at room temperature until fragrant, then refrigerate and eat within 3–4 days.
Seasonal Calendar
When each crop is typically at its peak.