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Updating a bit
The Yeast Police
Spring 2013
Autumn in the Smokies

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My Blog

What's new? Find out here!

We are looking forward to having the best season ever with Grandview Acres!  We recently kicked off our season with the Old Oak Festival at Tusculum College. In general, we do not do very many festival type events, but this one has become a great annual tradition and kicks off our season.

This year, we have taken over management of our local farmers market, Fox Park Fair.  Our goal is not only to increase our own business, but also to increase the business of any other market vendor by increasing customer traffic, creating community tie-ins, and increasing customer awareness that Fox Park is a wonderful opportunity for locavores to find products grown and made right here in Greene Co.

Updating a bit

Thought I'd stop by and give the website a little lift! I have updated the product list with as much as I can, but unfortunately, I have more products than I have room!
 
 This season, I have been doing Old Fashioned cakes like Zucchini Chocolate Cakes,  and Blackberry Jam Cakes.  I have been doing different quick breads like Grandma's Zucchini Cake with nuts, and Peach bread in addition to the Blueberry Banana that is a weekly standard. These items won't fit on my product page!

The Yeast Police

Follows is a copy/paste of the article that ran on 4/16/13 in the Greeneville Sun, as written by Allison Adams. Forgive the formatting, it did not survive the pasteover. For easier reading, try clicking this link.http://tinyurl.com/cnxmsfb
 
 
Here’s the problem: Inever met a loaf of homemadebread I didn’t like.When I’m with a loaf ofhomemade bread, I give itmy undivided attention.I know it’s important towork quickly to compensatefor the lack of preservatives.Because of my propensity to loiter at the bottomof the food pyramid, when I decided I needed lose afew (20) pounds and signed up on Weight Watchers,I was nearly forced to quit fraternizing with breadaltogether.

Spring 2013

It's right around the corner! 2013 market season sneaked right up on us.  Ok, part of that is because we never really had an "off" season this year, only a "slow" one. Compared to previous winters, that is a good thing!  I found some other outlets to sell through, and continued to take special orders all winter long.  The other part of it is, the Newport Farmers Market is under new management and asked us to join them. So, we will be there beginning March 30th for at least a month.

Autumn in the Smokies

It's the first day of fall, and the kickoff of my fall bread line!
 
Summer season is beginning to wind down, and the local farmers are hoping their late cold crops do well.  We had a great summer with lots of rain. There is still plenty of produce down at the market--squash and pumpkins mixed in with the tomatoes that are still plentiful.  It's shaping up to be a great year for color since we have had lots of rain this summer.  In just a few weeks, it's going to be amazing!

Knee Deep

We are knee deep into our summer season!  Blackberries have been beautiful and plentiful, but are really getting parched. This is the first season in several years that we have had enough to sell as whole berries at our market stand.  We have a freezer full and should have enough to last the rest of the year, and as long as they hang on, we'll be picking them.
 
Very soon, we need to move into blueberry picking which we do off location, but still local if we can.  Our neighbor generously gives us access to peaches and grapes and those will be coming in soon as well.

Soft Opening

This is one of those good news/bad news posts.

Since it's always better to focus on the positive, let's have the good news first.

I have moved into my kitchen! That's right, I have been baking in it for about two weeks now. I LOVE LOVE LOVE it!  I can't believe how much more efficient I am now that I am not dodging kids, hunting my utensils down (put away by a helpful child in some random place) and/or shoving someone's lunch out of my way.  It makes me want to dance a jig, and my new kitchen is so spacious, there is plenty of room to do just that!

The end is near

Well, my intrepid contractor (Keith) has gotten a head of steam and that building is really coming along!  It has power and everything.  Even now, he's installing the overhead lights.  The drywall is complete in the main room and he hopes to be mudding this week and maybe even painting by this coming weekend.  Completion is so close!   I am so looking forward to kicking of this year's market season in my new kitchen.  Will I be doubling my production or will I be halving my working hours?

It's the "off" season, right?

We may be done with weekly marketing, but things are still clickin around here! I have had steady special orders and I am thrilled about it. I can deliver locally right up to the holiday since we are going to be in town and have no special plans.
 
Keith has been able to really dedicate some time to the building project.  The electrical inspector is scheduled for Monday, so that will be a huge step.  Keith has also been hanging drywall, so we are really getting close.  The goal is to have it finished in Jan--I hope nothing major prevents that, I am really ready to get in there and begin working on the gluten free line of products.

Autumn

Autumn has arrived and it has been just beautiful weather!  Market season is winding down, and we are in our last weeks. However, we are still open year round for special orders and would love to help make your holiday dinners extra special.   On Dec 3, we are doing a Christmas Expo event at the Gray Community center. Come on out and get your shopping finished (or started!) at the 35 local vendors.  Buy Local!!
 
I really need to take some new pictures of the kitchen in progress.
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