About Local Food

Qualla Berry Farm is part of a loose community of growers and marketers throughout western NC who are seeking to provide locally grown food to people who live and visit  the mountains. We are helping to develop ways to keep our rural land in agricultural production. We are listed in the Local Food Guide produced by the Appalachian Sustainable Agriculture Project. For more about U-Pick farms, tailgate markets, and community supported agriculture growers, see their website: www.buyappalachian.org

WELCOME TO QUALLA BERRY FARM

October 22: Ginger is already sold out for 2020, sorry! We had a flood of opening orders and this combined with our reduced Ginger production this year means we are going to be out of ginger with the current orders.

We do have plenty of turmeric in all five varieties.

Our new Order Form is posted as of October 18 and we are ready for turmeric orders! Cash or Check orders, choice of 3 pickup sites.

And very soon we will go live with our new E-commerce site where we will be set up for credit card acceptance and shipped orders! Stay tuned and we will notify our mailing list.

 New photos posted to our gallery as of Oct 10 2020!

Our overwintered and spring-planted turmeric has been growing very well--and the second year turmeric has even bloomed! We're looking forward to an abundant harvest this fall. If you're on our mailing list you'll get updates.

The Outdoor Turmeric  beds, Oct 10 2020

Overwintered Indira Turmeric blooming, Aug 2020--Stunning!

BKK Turmeric planted in the garden, October 2020

Thanks to everyone who ordered fresh rhizomes last year. It was great to see the interest in the "other" turmeric varieties: Black, Indira Yellow, White Mango, and BKK.

 

This will be a different year on our farm--the coronavirus changes things. We've been enjoying our time sequestered on the farm and have gotten a lot of work done. We have enjoyed watching for our turmeric overwintered in the ground as it has resprouted. The turmeric proves to be incredibly tough and comes back strongly after staying covered under hay all winter. We also experimented with leaving some ginger in the ground, but...not so much. It is much less cold hardy and likes to be inside and warm all winter. But we planted out second year mother rhizomes of Yellow Hawaiian, Khing Yai, Bubba Blue, and Madonna gingers we kept in the warm shop building along with Peruvian Yellow seed rhizomes purchased this spring from our supplier in Hawaii, who had a rough season with ginger last year due to hot weather. So our Fresh Ginger supply will be limited this fall but we'll be loaded with five kinds of Fresh Turmeric starting in October. And..we have figured out how to do shipping affordably. Our new feature for this year will be our E-commerce site, going live any time now (week of Oct 26?)

 

It's still our hope that we can teach folks about Growing and Using Turmeric and Ginger again next year.  Perhaps in person, but maybe remotely! As the situation evolves, and as it gets safer to travel and gather in groups, we will keep you posted about possible classes. Maybe we can do Zoom calls...its a year of pivot and innovation is required. We will email updates. Thanks to everyone who came to our 2019 spring classes on Growing and Using Turmeric and Ginger! We had a lot of fun doing them. And to all of you who support your local farmers and their wild hopes and dreams of a sustainable, kind, healthy world with good food for all, thank you thank you thank you. 

Fresh Hawaiian Red Turmeric