Made in Woodbury: Celebrating one year with expanded hours

It’s hard to believe we opened our retail store one year ago today! What’s even harder to believe is how much we’ve grown with you! Thank you!

Since opening with our kitchen partners, we expanded our mushroom extract offering. We also started our line of natural extracts and tonics and helped our community replace sugary sodas with the goodness of locally fermented kombucha on tap.

To celebrate our growth, we’re starting year two with more hours and more opportunities for better health and well being. Our retail store in the Arts Center of Cannon County is now open Tuesday – Friday 10-6 and Saturday 10-4. While you visit, check out the locally handcrafted items in the White Oak Craft gift shop, get season tickets to shows, or sign your kids up for Summer Youth Conservatory!

WE ARE GROWING: We also need your help! We are proud to make these products right here in Woodbury, TN and need more space to grow and keep it here. The Arts Center has no more space they can rent to us. We are turning away wholesale orders due to our limited production space, and it’s time to grow. While we continue to serve customers through the end of 2018 at this location, we are also looking for space to buy, build or rent for manufacturing and future retail. Let us know if you can help us take our business to the next level!

How hugelkultur can help heal the planet

Hugelkultur is German for “hill culture.” It’s a composting method that allows you to grow food while longer decay processes break down large volumes of buried or mounded wood. It’s an amazing way to sequester carbon and help reduce CO2 outputs that recently have been measured at record levels along with record setting heat. It’s also something you can commit to doing right now to make a difference this Earth Day.

The problem: According to a 2010 report by the EPA, the total global emissions of carbon since the Industrial Revolution are estimated at 270 F 30 Pg (Pg = petagram = 10*15 g = 1 billion ton) due to fossil fuel combustion and 136 F 55 Pg due to changes in land use and agriculture. That’s 400 metric tons of carbon. The potential of soil organic carbon sequestration through composting is roughly 1 F 0.3 Pg C/year, or 1/3 the annual increase in atmospheric CO2 per year (which is 3.3 Pg C/year).

A backyard solution: All of that simply means composting yard wastes could reduce the annual increases in carbon output over the next 20 years by 30%. That’s not through an act of Congress or demanding corporations do anything. That’s a 30% reduction made by each of us in our own backyard. Composting yard waste simply takes all the carbon that your trees and plants sucked out of the air and puts it back in the ground (sequester) where it increases the health of soil, reduces the need for chemical fertilizers, increases water conservation and reduces CO2 emissions. When we burn yard wastes or send food wastes to landfills, we release stored carbon and converted methane into the atmosphere and become part of the problem.

How to make a hugelkultur: The process is pretty simple and a perfect way to get rid of brush, control erosion, retain water and create carbon-rich beds that will produce a lot of food. One thing we’ve added to our hugelkultur beds is old mushroom logs we hope will fruit as well.

  1. Collect carbon: this can be sticks, logs, wood chips, leaves, dried or freshly cut weeds. If you can keep a brush pile going for years, the decaying wood makes a great addition to kick-start the compost process.
  2. Dig a trench in the shape of the bed or hill you want. If you are addressing erosion, keep the trench along contours to capture or slow surface water. 2 feet is deep enough.
  3. Place a thin bed of stick in the bottom and then place your largest logs on top of that. Surround the log with more sticks and cover with wood chips and some of the dirt you dug up.
  4. Super charge your hugelkultur with mushroom logs. Myceliated mushroom logs will break down quicker while also producing edible and medicinal mushrooms. There is naturally occurring mycorrhizal fungi in healthy soil that will network itsway through your hugelkultur, but you can also introduce various fungi in a powerful way.
  5. Cover with dirt and compost if you want to immediately plant in your bed or mound. Cover with nitrogen inputs like green manure (fresh grass or weed cuttings) or animal manure if you plan to plant next season.

You will notice the bed adjust quickly after a few rains followed by a slow decay that makes the surface sink. Over time, the heavier logs will disintegrate. What’s happening is mycelium, microbes, insects and decomposition are making a rich mix of carbon and nutrients for whatever you want to plant. You can plant perennial herbs or annual fruits and vegetables for years as long as you continually amend with inputs from your property. The two beds pictured here took about 1.5 tons of carbon inputs this year alone.

FireRoot Apple Cider Vinegar Tonic – the troll chaser

Half Hill Farm’s FireRoot Apple Cider VInegar Tonic – the troll chaser

Our small organic apple orchard here in Woodbury, TN will never produce enough apples for market, but with a little help it will be enough to make some amazing apple cider vinegar tonics!

A famous example that inspired our farm’s first seasonal apple cider vinegar tonic is Rosemary Gladstar’s recipe for Fire Cider. We call our tonic FireRoot, a spicy decoction of certified organic horseradish, onion, garlic, ginger, turmeric, orange, lemon, cayenne and black pepper in organic apple cider vinegar & mother lightly sweetened with local honey.

Half Hill Farm’s FireRoot apple cider vinegar tonic is just one way our farm honors traditional folk remedies. Each ounce of prevention will chase your trolls and light a fire under whatever’s thrown your way. FireRoot is available in both 8 oz and 16 oz bottles online or in our retail store in the Arts Center of Cannon County starting Thursday February 2.

Better health and well being
Apple cider vinegar has been used for centuries as a natural folk remedy for indigestion and a host of ailments. Research shows daily use of 1-2 tbsps naturally lowers morning blood sugar levels in people with diabetes, dramatically lowers mealtime glycemic levels associated with chronic diseases, helps people lose weight and may satiate appetite. There is some evidence showing anti-cancer properties, but the mechanism is not well understood. Less is known about widely reported uses as a cold and flu prevention, but it is suspected that apple cider vinegar’s alkalizing affects in the body helps prevent cold & flu. Using apple cider vinegar to decoct ingredients like garlic, ginger, and turmeric certainly helps increase the tonic’s antimicrobial and antiviral potential.*

To make FireRoot, our farm starts with all organic ingredients and unpasteurized apple cider vinegar that contains the mother, the naturally occurring probiotic yeast and bacteria that ferments the cider into vinegar. This will appear as a light sediment, so shake well to get all the botanical goodness in every serving!

How to use FireRoot Apple Cider Vinegar Tonic
If you’re a fan of bold flavor, take a tablespoon of FireRoot every day before or after your biggest meal. By using FireRoot with food, you can also lower your intake of salt and fat. Here are a few suggested uses below. Check back for recipes using FireRoot!

  • Blend FireRoot with flax oil or coconut oil to make an amazing salad dressing!
  • Spice up your chutney recipe by replacing the vinegar with FireRoot.
  • Use FireRoot in place of butter or salt on steamed vegetables or beans or blend into marinades for meats.
  • Blend with Bragg’s, sesame oil, and lemon juice to make a tangy dumpling sauce.

FireRoot is our farm’s first seasonal tonic release this year. Follow us on Facebook or Instagram to learn when other tonics will be available.

* Please consult your doctor before using any of our products for health purposes. These statements have not been reviewed by the Food and Drug Administration. Our products are not intended to diagnose, treat, cure, or prevent any disease.

Free fermentation workshop – make your own kombucha


Half Hill Farm’s Christian Grantham demonstrates how to make kombucha at home

THANK YOU to everyone who came out Saturday October 29 for our free fermentation workshop demonstrating how to make your own kombucha from home! The workshop also featured our kitchen partners and fermentation revivalist and New York Times best-selling author Sandor Katz!

Half Hill Farm opens retail store in Woodbury


Half Hill Farm’s Apple Ginger Kombucha hanging out in the Stones River.

Come and get you a half gallon growler of our organic Apple Ginger Kombucha starting this Saturday April 30, 2016 at our new retail store in the Arts Center of Cannon County (here’s a map)! We’ll be open Saturdays at 9 am so you can get your $5 growler refilled for $10.

Kombucha is organic sweet tea fermented and carbonated with yeast and probiotics and flavored with organic juices. This raw, vegan, live culture food detoxifies, helps with digestion, and helps keep blood sugar levels in check. It’s just one way we’re looking out for your health & well being.

This Saturday’s opening will also feature over a dozen Middle Tennessee jewelry makers in the 2016 Jewelry Showcase, selling a wide selection of hand-crafted silver, copper, leather, stone, and beaded jewelry – perfect gifts for Mom!

Every Saturday, we will also have our Nature’s Remedy line of mushroom dual extracts featuring the immune boosting power of the Red Reishi, Chaga and Turkey Tail mushrooms. You can also pick up some fresh made tempeh from our partners at Short Mountain Cultures and enjoy crafts from the art and soul of Tennessee!

Kombucha fermentation tanks arrive for farm brewery

Kombucha fermentation tanks

The delivery guy knew the exact location of the only loading dock I could borrow in town, even though it really has no address. It’s a small town, but the driver had been here before delivering freight to Short Mountain Distillery. When he saw the tanks, he knew what was up. 

“Someone’s about to do some serious brewing in Woodbury,” he said with a smile. It’s certainly a first big step in starting our farm’s brewery and churning out some organic fermented goodness!

These 58 gallon (220 Liter) stainless steel fermentation tanks ought to help us brew a lot more kombucha, vinegars and other things to come, but we’re definitely going to need some bigger space to do it right.

Blueberry Ginger Kombucha Apple Ginger Kombucha

The kitchen is full of bottles. The living room is full of bottles, and the quiet is broken by the low hum of a small fridge full of more fizzy booch! There is a home somewhere underneath it all. This year we made a lot of kombucha and shared some with neighbors. We love what it does for our health, and we can’t wait to share it with you!

kombucha bottling day kombucha brewing

Follow us on Facebook to watch our brewery grow and to learn when, where and how you can enjoy our kombucha products!

Half Hill Farm among Tennessee’s first to grow hemp

Industrial hemp grows on Half Hill Farm in Woodbury, TN

(Woodbury, TN) — Half Hill Farm is the first USDA certified organic farm in Tennessee to grow legal hemp. The state legalized hemp last year despite decades of federal prohibition under the Controlled Substance Act. Growing hemp requires a background check and permit from the Tennessee Department of Agriculture.

Half Hill Farm grows several hundred plants in a pilot partnership with a co-op of farms under Tennessee Hemp Farm. Using various farm methods, participating farms hope to learn how much seed and fiber production they can expect from a plant not grown legally in the United States since the 1950s.

“My guess is hemp will grow just fine here in Cannon County,” said Half Hill Farm’s Christian Grantham. “The exciting part for us is what can be done with it.”

While industrial hemp contains little to none of the psychoactive ingredient THC, hemp seeds produce the highest omega 3 and omega 6 fatty acids of any grain. Milled seed is an excellent source of oil and plant protein, and hemp is one of the world’s most renewable sources of industrial fiber.

“It won’t be long before you start seeing several Tennessee products made with hemp grown and processed right here,” Grantham said. ”As part of our farm’s mission, we can’t wait to share the health benefits of hemp through value added products.”

In the mid 1800s, Tennessee farms reported growing over 2,200 tons of cannabis using it to make rope and industrial canvas used in boat sails and to bag cotton harvests. According to state records, production fell with competition from other states.

Growing commercial hemp is still illegal under federal law. Permitted farms in Tennessee work closely with state and federal authorities under new farm rules for states that legalize hemp or recreational & medical marijuana.

Under state law, farms growing hemp can sell hemp fiber or viable hemp seed to a manufacturer and value added products direct to consumers. The first hemp crops in Tennessee will harvest in late September.

Learn more:

UPDATE 12-10-18: We now manufacture quality CBD hemp oil extract blends in 500mg, 1000mg, and 2500mg formulas. Learn more or sign up for a wholesale account.

VIDEO: Half Hill Farm with Christian Grantham

Half Hill Farm is a small seven acre USDA certified organic farm in Woodbury, TN. We are dedicated to sustainable farm practices that reflect our deep commitment to being good stewards of our planet and our general well being.

Check out this excellent introduction video by our good friend Rob Cantor interviewing me over Memorial Day weekend. While you are at it, be sure to subscribe to our new YouTube channel for future instructional videos from our farm!

UPDATE: mushroom workshop pavilion progress

Construction started this week on Half Hill Farm’s mushroom workshop pavilion. Made of locally milled oak & cedar, it’s a perfect setting to help foster an important relationship with nature through a hands-on learning experience. We can’t wait to share this beautiful space with you this Fall here in rural Woodbury, TN!

We could not have done this without you! Back in March of last year, several of you helped us raise a portion of the funds we needed to build this shelter. We didn’t meet our goal, but with a little hard work and support we are finally creating a space to share sustainable fungi-culture & our love of the outdoors.

We are also humbled by the love and appreciation for the healing products we create out of personal needs and our deep reverence for the natural world. Our 1:1 Red Reishi mushroom dual extract was first introduced as a gift to donors of this project last year and has since shipped to over 40 states to folks seeking nature’s balanced remedy. There is never a day we are not here quietly listening, learning and creating. Every day you reach out to us and share your story of why and how you found us affirms our commitment to serve.

Spring planting 2015: seeds of change and progress

Spring is about 6 or 7 weeks away. Time to get the popup greenhouses out and get these seeds going!

Progress: Last March, many of you helped us raise funds to open our farm to more mushroom workshops. Although we fell short of our goal, a little hard work made up the difference. Thanks to your help, the workshop pavilion pad is getting poured next week (somewhere in the photo above) along with the entrance to our farm! We’re excited about what this means for accommodating growing interest in our certified organic mushroom production and farm practices.

This year is our official harvest of Tennessee’s first certified organic crop of hops on our farm! Most of this year’s harvest will be dedicated to a new product coming out this Fall with some hops available to local brew clubs. Follow us on Facebook to know when these items will be available.

Change: This year we will not be regular vendors at the Woodbury Farmers’ Market due to demand for our mushroom products. We’re still figuring out what days we’ll be there. This year will be our first official apple and blueberry harvest, and we’re excited to make these available through local restaurants or at our local market.

Seeds: We’re planting a lot of our favorites for salsa making this year from newly purchased certified organic seeds. Like our Shiitake mushrooms, whatever vegetable produce doesn’t turn into Raw Salsa will be available direct to local restaurants.