Meet the owners of Turnbull Creek Farm and then get to know their two mouthwatering recipes.
Tennessee girl, Tallahassee May was teaching elementary school and living in Vermont with husband (and guitar maker) Kipp Krusa, when she got the opportunity to work on a third-generation organic farm. It recalled precious times spent on her grandparents’ Tennessee farm, which had been sold. A sense of loss, coupled with impending parenthood, propelled Tally to reconsider her life path and re-imagine life for her family.
Soon, she and Kipp purchased acreage in Tennessee and made the move after the arrival of their son, Sawyer. Thus was born Turnbull Creek Farm in Bon Aqua, Tenn. “We are not traditional farmers, in terms of American stereotypes of what being a farmer means,” she says. “However, we are traditionalists in the sense that we strive for authenticity.” As a family, they farm six acres and grow fruits, vegetables and flowers.
Together with John Drury of Drury Family Farm, they formed the Fresh Harvest Cooperative—a successful alternative to the CSA (community-supported agriculture) concept. Instead of receiving a box of fresh produce each week (that may go unused), customers can order what they choose or nothing at all.
“We want our work on this planet to have meaning, and for it to nurture ourselves and the world around us,” Tally says. “Our goal is to create a sustainable, real economy, in which we are paid directly and adequately for the good work that we do, by the community that we build around us. It is not always easy, but we are proud to be raising our family this way. And we love what we do.”
Here are two sides from Turnbull Creek that are simple and appropriately farm fresh.
—Story by Nancy Vienneau, a food writer in Nashville, Tenn
A chewy, refreshing salad that's super using jarred pesto.
Serve this fresh salad alongside Wheat Berries with Pesto or roast chicken.