top of page

Shop Online

Herbal Salt - Genovese Basil
Price$8.00

The Hub is open until midnight tonight, so there's still time to get your orders in.

We will be hitting the high tunnel repair hard this coming week, so our offerings will still be limited, but let me tell you just how many baby pumpkins are out there... #ohlawdtheycomin

The Hub is open until midnight tonight, so there's still time to get your orders in.

We will be hitting the high tunnel repair hard this coming week, so our offerings will still be limited, but let me tell you just how many baby pumpkins are out there... #ohlawdtheycomin

Getting there...

#indigo

Getting there...

#indigo

Delivery day!

The dog days are well upon us. I swear we're swimming between fields out here. We're still harvesting peppers and eggplant, and (patiently) waiting on grapes, figs, and pumpkins.

We're removing almost all fresh herbs from the Hub, as it is now Drying Season. (Sage and rosemary remain.) But that means we'll be able to offer our herbs all throughout the dreary winter months. (We're also using every bit of basil we grew to prepare a massive Basil Salt order, but that's another story.) We're super excited (more me than Dan, to be honest) to soon be offering more tea blends, both herbal and caffeinated, that will feature our herbs and fruits!

We also must get some large farm tasks completed so the baking is again taking a short hiatus, sorry! To help see you through this trying time, I've sent a ton of extra Two Hand cookies to the Hub today that you can acquire at pickup.

Thanks, as always, for your support!

Delivery day!

The dog days are well upon us. I swear we're swimming between fields out here. We're still harvesting peppers and eggplant, and (patiently) waiting on grapes, figs, and pumpkins.

We're removing almost all fresh herbs from the Hub, as it is now Drying Season. (Sage and rosemary remain.) But that means we'll be able to offer our herbs all throughout the dreary winter months. (We're also using every bit of basil we grew to prepare a massive Basil Salt order, but that's another story.) We're super excited (more me than Dan, to be honest) to soon be offering more tea blends, both herbal and caffeinated, that will feature our herbs and fruits!

We also must get some large farm tasks completed so the baking is again taking a short hiatus, sorry! To help see you through this trying time, I've sent a ton of extra Two Hand cookies to the Hub today that you can acquire at pickup.

Thanks, as always, for your support!

Just a few hours left to order on this week's Hub cycle. So many goodies and so much lovely local produce available!

We're excited to finally be able to order local eggs for our baked goods! Looking forward to richer, healthier products from our friends at Boarwoods Farm and Apollo Acres!

Just a few hours left to order on this week's Hub cycle. So many goodies and so much lovely local produce available!

We're excited to finally be able to order local eggs for our baked goods! Looking forward to richer, healthier products from our friends at Boarwoods Farm and Apollo Acres!

Meet the sesame!

And this bee. (Sometimes - rarely - my phone camera amazes me.)

It is about 4 feet tall. Sesame candy coming soon...
Excited!

Meet the sesame!

And this bee. (Sometimes - rarely - my phone camera amazes me.)

It is about 4 feet tall. Sesame candy coming soon...
Excited!

It is too hot to eat.

(Copy/paste the link below to view, or click the Substack link in our bio.)

https://substack.com/home/post/p-211085017

It is too hot to eat.

(Copy/paste the link below to view, or click the Substack link in our bio.)

https://substack.com/home/post/p-211085017

The Hub is open for orders!

This week, all seven Two Hand Cookie flavors are available, though folks have been hitting them hard already this morning...

I will be doing Japanese Milk bread this week as well, which (as you've seen me say before), makes the BEST French toast.

Peppers are coming in steadily, and we'll be updating quantities as we pick through the weekend.

Thai Ribbed eggplant is the only variety still steadily producing right now, and we have plenty.

Try the first of our herbal tea blends: our favorite nightly brew here on the farm, Verbena Mint.

There are SIX HUNDRED AND EIGHTY SIX products to choose from on the Hub this week. What are you waiting for?!

The Hub is open for orders!

This week, all seven Two Hand Cookie flavors are available, though folks have been hitting them hard already this morning...

I will be doing Japanese Milk bread this week as well, which (as you've seen me say before), makes the BEST French toast.

Peppers are coming in steadily, and we'll be updating quantities as we pick through the weekend.

Thai Ribbed eggplant is the only variety still steadily producing right now, and we have plenty.

Try the first of our herbal tea blends: our favorite nightly brew here on the farm, Verbena Mint.

There are SIX HUNDRED AND EIGHTY SIX products to choose from on the Hub this week. What are you waiting for?!

This is the best man I've ever known.
The A#1 motivator.
Chief tractor driver.
Killer of inside the house bugs.
Maker of fruit wine and French toast.
My biggest cheerleader.
Guy who can rub any cat's belly without dying.

Happy birthday, my love!

This is the best man I've ever known.
The A#1 motivator.
Chief tractor driver.
Killer of inside the house bugs.
Maker of fruit wine and French toast.
My biggest cheerleader.
Guy who can rub any cat's belly without dying.

Happy birthday, my love!

Delivery day!
Not pictured: a whole other truck full.

Delivery day!
Not pictured: a whole other truck full.

Hub ordering closes at midnight tonight, so you have a bit of time to get on and order your farm fresh goodies.

We have multiple pepper varieties still available, fresh and dried herbs, Two Hand Cookies, and even the very very last of the Cekirdegi Oyali watermelons.

And next week, our milk bread cinnamon roll with brown butter frosting will make its debut. Might want to set an ⏰️ for that one...

Hub ordering closes at midnight tonight, so you have a bit of time to get on and order your farm fresh goodies.

We have multiple pepper varieties still available, fresh and dried herbs, Two Hand Cookies, and even the very very last of the Cekirdegi Oyali watermelons.

And next week, our milk bread cinnamon roll with brown butter frosting will make its debut. Might want to set an ⏰️ for that one...

Indigo harvest day.

This is the first step in making a vat we can use to dye linen tea towels and wool yarn.

Indigo harvest day.

This is the first step in making a vat we can use to dye linen tea towels and wool yarn.

It's the best time of year, when the farm (and stillroom, and cooler, and kitchen) overflows with glorious peppers.

All these varieties (and more!) are available on the Hub!

It's the best time of year, when the farm (and stillroom, and cooler, and kitchen) overflows with glorious peppers.

All these varieties (and more!) are available on the Hub!

Awesome side benefit of growing fennel, dill, and parsley... we're basically breeding black swallowtail butterflies at this point.

Awesome side benefit of growing fennel, dill, and parsley... we're basically breeding black swallowtail butterflies at this point.

Delivery day!
We have extra watermelons, flowers, and Two Hand Cookies that will be available at checkout when you pick up your order.

FYI, that chocolate cookie is *chef's kiss.*

Delivery day!
We have extra watermelons, flowers, and Two Hand Cookies that will be available at checkout when you pick up your order.

FYI, that chocolate cookie is *chef's kiss.*

Last call for Hub orders...

We have a few Two Hand Cookies left, in Chocolate Crinkle and So Very Lemon flavors.
Eggplant, Orange flesh watermelon, a fresh batch of blackberry syrup, herbal salts and sugars, and so many peppers.

Ordering closes at midnight!

Last call for Hub orders...

We have a few Two Hand Cookies left, in Chocolate Crinkle and So Very Lemon flavors.
Eggplant, Orange flesh watermelon, a fresh batch of blackberry syrup, herbal salts and sugars, and so many peppers.

Ordering closes at midnight!

So, there was a time when my very favorite dish was the in-flight meal on Air France between Frankfurt and Paris. (It was some sort of cold fish with a lovely sauce.)

My second favorite dish was the "continental breakfast" we had before leaving Frankfurt. (Which if you've visited Germany you know means lots of lovely breads and delightful things to put on them.)

Not very high at all on my list of favorites is the barbecued camel in Jeddah, SA. (But I did eat it.)

These experiences are part of why I don't like growing the typical vegetables and fruits, and like to play around with unusual flavors in my cooking and baking.

All this to say... coffee jelly will be available on the Hub next week.

(Cekirdegi Oyali watermelon jam, and verbena mint herbal tea as well.)

So, there was a time when my very favorite dish was the in-flight meal on Air France between Frankfurt and Paris. (It was some sort of cold fish with a lovely sauce.)

My second favorite dish was the "continental breakfast" we had before leaving Frankfurt. (Which if you've visited Germany you know means lots of lovely breads and delightful things to put on them.)

Not very high at all on my list of favorites is the barbecued camel in Jeddah, SA. (But I did eat it.)

These experiences are part of why I don't like growing the typical vegetables and fruits, and like to play around with unusual flavors in my cooking and baking.

All this to say... coffee jelly will be available on the Hub next week.

(Cekirdegi Oyali watermelon jam, and verbena mint herbal tea as well.)

Just harvested: Cekirdegi Oyali watermelons. This is a Turkish heirloom with orange/yellow flesh and amazing "carved" seeds. These are all between 4 and 6 lbs.

We also picked the last of the Sugar Babies and Moon & Stars, and a few Silver Yamato. (There are a few Silver Yamato still growing on in the field, but they might be destined for 🍷 instead.)

These are all available on the Hub today, just as soon as Chris pushes the button. (Sorry sorry sorry!)

Just harvested: Cekirdegi Oyali watermelons. This is a Turkish heirloom with orange/yellow flesh and amazing "carved" seeds. These are all between 4 and 6 lbs.

We also picked the last of the Sugar Babies and Moon & Stars, and a few Silver Yamato. (There are a few Silver Yamato still growing on in the field, but they might be destined for 🍷 instead.)

These are all available on the Hub today, just as soon as Chris pushes the button. (Sorry sorry sorry!)

Delivery day!

Delivery day!

I do not even like S'mores and this Campfire cookie is my new favorite thing.

#twohandcookie

I do not even like S'mores and this Campfire cookie is my new favorite thing.

#twohandcookie

Two Hand Cookies

Campfire (previously known as S'mores)
Molasses ginger
Dark chocolate chip

More flavors coming...

Two Hand Cookies

Campfire (previously known as S'mores)
Molasses ginger
Dark chocolate chip

More flavors coming...

Last call this week for all the good things. The Hub is open until midnight...

Last call this week for all the good things. The Hub is open until midnight...

Just picked more watermelon and updated the Hub! It is open until midnight tomorrow so there's still time to order...

https://shop.huntsvillefoodhub.com/marketplace

Just picked more watermelon and updated the Hub! It is open until midnight tomorrow so there's still time to order...

https://shop.huntsvillefoodhub.com/marketplace

Hey, the second planting of (heat tolerant) green fennel is ready!

Man, y'all like your watermelons! We have just a few left from this picking on the Hub. We'll have more next week.

As promised, this is my very favorite eggplant dish, and you can use any of our varieties to make it:

Patlıcan Salatası

Made by charring eggplants, mixing them with fresh tomatoes, onions, and garlic, and serving it chilled as a refreshing meze.

Ingredients

2 large eggplants (or enough small to make about 2 cups of diced eggplant)
1 red bell pepper
2 ripe tomatoes, finely chopped
1 small onion, minced
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
A pinch of sumac

Instructions

Char the vegetables: Poke the eggplants and pepper with a fork. Roast them in an oven at 400°F for 45 minutes (less time for the smallest eggplants) until the skins are completely charred and the flesh inside is very soft.

Peel and chop: Place the hot vegetables in a covered bowl to steam for 10 minutes. Peel off the burnt skin, discard the stems, and finely chop the soft eggplant and pepper flesh.

Combine: Place the chopped vegetables in a mixing bowl. Add the diced tomatoes, minced onion, and crushed garlic.

Dress and chill: Pour in the olive oil and lemon juice. Season with salt, pepper, and parsley, then toss well. Place the bowl in the refrigerator for at least 1 hour before serving cold.

Serve with lavas or pita. It's wonderful paired with hummus and spicy labneh.

Hey, the second planting of (heat tolerant) green fennel is ready!

Man, y'all like your watermelons! We have just a few left from this picking on the Hub. We'll have more next week.

As promised, this is my very favorite eggplant dish, and you can use any of our varieties to make it:

Patlıcan Salatası

Made by charring eggplants, mixing them with fresh tomatoes, onions, and garlic, and serving it chilled as a refreshing meze.

Ingredients

2 large eggplants (or enough small to make about 2 cups of diced eggplant)
1 red bell pepper
2 ripe tomatoes, finely chopped
1 small onion, minced
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
A pinch of sumac

Instructions

Char the vegetables: Poke the eggplants and pepper with a fork. Roast them in an oven at 400°F for 45 minutes (less time for the smallest eggplants) until the skins are completely charred and the flesh inside is very soft.

Peel and chop: Place the hot vegetables in a covered bowl to steam for 10 minutes. Peel off the burnt skin, discard the stems, and finely chop the soft eggplant and pepper flesh.

Combine: Place the chopped vegetables in a mixing bowl. Add the diced tomatoes, minced onion, and crushed garlic.

Dress and chill: Pour in the olive oil and lemon juice. Season with salt, pepper, and parsley, then toss well. Place the bowl in the refrigerator for at least 1 hour before serving cold.

Serve with lavas or pita. It's wonderful paired with hummus and spicy labneh.

So, we're not going to be closed next week. Can you guess why?

So, we're not going to be closed next week. Can you guess why?

Delivery day!

Can we just say how much we appreciate all of you who support our little farm?

THANK YOU!

Delivery day!

Can we just say how much we appreciate all of you who support our little farm?

THANK YOU!

Reminder: our little Hub area will be closed this coming week so we can tackle some things here at the farm. To hold you over we're sending these lovely treats this Tuesday that you can add to your orders at pickup....

Shio Pan - a traditional Japanese bakery savory treat.

Cramique - a Belgian style brioche with dark chocolate.

Two Hand Cookies - massive 1/3 lb cookies, this one with dark chocolate. (Other flavors coming.)

We hope you enjoy them!

Reminder: our little Hub area will be closed this coming week so we can tackle some things here at the farm. To hold you over we're sending these lovely treats this Tuesday that you can add to your orders at pickup....

Shio Pan - a traditional Japanese bakery savory treat.

Cramique - a Belgian style brioche with dark chocolate.

Two Hand Cookies - massive 1/3 lb cookies, this one with dark chocolate. (Other flavors coming.)

We hope you enjoy them!

Today's harvest.

We very much need a restaurant (or two) who can use all these lovely eggplants. Any suggestions?

Today's harvest.

We very much need a restaurant (or two) who can use all these lovely eggplants. Any suggestions?

As of midnight tonight, it's a new week on the Hub. We do not have a lot of tomatoes this week to start but we'll update as they ripen, as always.

Our blackberry season is officially over. First in, first out, I guess.

But, excitingly, the peppers are getting underway. This week we have the Black Magic Jalapeño, Goddess sweet banana, Shishito, and some cayenne. Coming soon: Carrot Bomb, Sugar Rush Stripey, Aji Cristal, Poblano, Jimmy Nardello, Aleppo, Cascabel, Guajillo, Espelette, Black Bastard Peach, and more.

The eggplant continue to shine. We have so very many of the little Ensoro Ewia. They're about the size of a cherry tomato, and can be eaten raw or cooked. I'll be offering up a couple of recipes for those this week, including my beloved cold Turkish tomato, eggplant, bell pepper dish.

We have just a few Purple Calabash tomatoes availble this week. In addition to all our other tomato challenges, we're now battling the local crows for the fruit. It's always something.

Our most exciting new offering this week is the Carosello melon. This is from the cucumber family, and is eaten all the ways cucumbers are, but it's tastier in my opinion. We have some reasonably sized fruit, and some monster fruit. The monsters taste just as good as the little guys, no bitterness like you'd get with cucumbers.

I'm also offering the original Japanese Milk Bread this week, and please stock up because we'll be taking the week after off to get some heavy farm chores accomplished, hopefully including finishing the repairs on the high tunnel (which will make next year's tomatoes less painful).

Happy Hubbing!

As of midnight tonight, it's a new week on the Hub. We do not have a lot of tomatoes this week to start but we'll update as they ripen, as always.

Our blackberry season is officially over. First in, first out, I guess.

But, excitingly, the peppers are getting underway. This week we have the Black Magic Jalapeño, Goddess sweet banana, Shishito, and some cayenne. Coming soon: Carrot Bomb, Sugar Rush Stripey, Aji Cristal, Poblano, Jimmy Nardello, Aleppo, Cascabel, Guajillo, Espelette, Black Bastard Peach, and more.

The eggplant continue to shine. We have so very many of the little Ensoro Ewia. They're about the size of a cherry tomato, and can be eaten raw or cooked. I'll be offering up a couple of recipes for those this week, including my beloved cold Turkish tomato, eggplant, bell pepper dish.

We have just a few Purple Calabash tomatoes availble this week. In addition to all our other tomato challenges, we're now battling the local crows for the fruit. It's always something.

Our most exciting new offering this week is the Carosello melon. This is from the cucumber family, and is eaten all the ways cucumbers are, but it's tastier in my opinion. We have some reasonably sized fruit, and some monster fruit. The monsters taste just as good as the little guys, no bitterness like you'd get with cucumbers.

I'm also offering the original Japanese Milk Bread this week, and please stock up because we'll be taking the week after off to get some heavy farm chores accomplished, hopefully including finishing the repairs on the high tunnel (which will make next year's tomatoes less painful).

Happy Hubbing!

Delivery day!

Delivery day!

Any baking day is an excellent day.

Working on a Hub orders, and a surprise...

Any baking day is an excellent day.

Working on a Hub orders, and a surprise...

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

Follow us on Instagram

@ironspringorchard

Join Our Mailing List

Thanks for submitting!

765 County Road 569

Crossville, AL 35962

hello@ironspringorchard.com

© 2025 Ironspring Orchard

Proudly created with Wix.com

Sweet Grownfinal.jpg

bottom of page