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Clem Swift began farming in western North Carolina in the spring of 2016. He previously worked on a farm in northern California where he learned farming methods that he wanted to apply to his own farm. Clem’s farming vision incorporates land and climate sustainability. He farms on a small 10 acre farm that was previously fallow for years. Clem incorporates regenerative agriculture practices by rotating his crops each year and cover cropping. He pre-weeds by covering the soil with a black tarp for 2-3 weeks to encourage weed germination, and then decease from lack of sun. Selling only to wholesale markets allows Clem to have his weekends free. He focuses on growing certified organic root vegetables - carrots, beets, parsnips, potatoes and winter squash.
Parsnips do not need to be eaten right away. They can be stored in the refrigerator for 2-3 weeks. Remove tops before storing parsnips. Left attached, they can draw moisture out of the parsnip. Store parsnips unwashed and loosely wrapped in a plastic bag. Place in your vegetable crisper.