The Foodies: Trent Boyd

Photography by Major Adam Colbert

Harvest Farm was founded on the premise of using natural growing methods to produce all its harvested goods such as fruits, vegetables, pork, and chicken. Trent Boyd started the farm about 10 years ago to provide naturally grown produce to various restaurants and farmers markets. The Boyds have since expanded to a full-time farm, with a focus on self-sustainability. Much of the drive behind what the family does is due to Trent and Jennifer’s desire for their children to learn from and experience farm life, to know where their food comes from, and to appreciate the wonders of God’s creation. 

Recently, Harvest Farm has added itself to the Community Supported Agriculture (CSA) program. For 25 years now, this program has become a way for consumers to buy local, seasonal foods directly from farmers. Here is how it works:

1) A farmer gives shares of his farm to the public—a box including vegetables and other products from the farm.
2) The consumer purchases a membership to a share and in return receives a box of seasonal produce each week when the farm is in season. 

Q & A

What is your favorite type of produce that you grow?
The strawberries! Their sweetness, when ripened to perfection, cannot be matched. We also grow 40 different varieties of heirloom tomatoes, which vary so much in colors and tastes. I enjoy seeing people’s faces at the farmers markets when they either taste our berries or hear us explain the vast differences in all our tomatoes. To have customers call us year after year to make sure they can find out how to get our tomatoes is very satisfying.

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Where can we find you?
Harvest Farm can be found selling produce at Pepper Place Market and Homewood Market on Saturdays from 7 a.m. – noon. We also sell directly from our farm and welcome customers to come visit. We can deliver produce locally to Cullman customers and take orders by phone (256.796.8354), email, or Facebook.

Favorite Kitchen Tool

Our pressure canner because we store much of what we grow for winter eating. You also can’t underestimate the power of a good knife when it comes to cutting vegetables.

Watermelon Lemonade

After we have eaten the best of the watermelon and we’re down to the seedy bottom part that no one wants to pick through, we save the watermelon juice for making this special lemonade recipe.

Scrape the watermelon down to the rind. Pour through a sieve to get all the juice out. Then add:

1 cup lemon juice
1 cup sugar
5 cups water
3 cups watermelon juice

Mix and enjoy!

Produced by Madison A. Jinks • photography by Major Adam Colbert

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