Heron Hollow Farms grows the gamut of vegetables, some fruit, mushrooms, and a few pastured animal products available through CSA shares. Owned by Will and Liz Doonan, the farm aims to reach well beyond organic standards with a goal to have as much consumer involvement as possible. The Doonans hope that those who buy from the farm will gain more than just something to eat—perhaps an inspiration to try their hand at backyard laying hens or planting radishes, or maybe a deeper understanding of what it means to be part of the miraculous food chain.
“Our biggest accomplishment is seeing friends start their own awesome farms/backyard growing projects after working with us, while thinking about all the farmers and teachers we are so grateful to have had influence from. Many thanks to each of the Birmingham Pepper Place Market shoppers and restaurant chefs for your committed support of our farm over the years. YOU have made our dreams come true!” — Will Doonan Recipe from the Farm
Creamed Turnips with Buttery Greens
When cooking, the Doonans have a favorite kitchen tool, a cast-iron pan. Used in this recipe and many others, the pan carries flavor and the good grease from one meal to the next.
1 pound sweet hakurei turnips
2 cups milk or cream
1/2 stick of butter
salt and pepper to taste
2 cloves garlic
wine or vinegar
Boil turnips in milk. Add butter; then add salt and pepper to taste. Simmer 20 minutes, and mash turnips. Turnip tops may be sautéed briefly in butter and garlic with a touch of wine or vinegar and salt, and served separately.
Produced by Madison A. Jinks • photography by Major Adam Colbert
