Turner Farm

Farm to Fork Friday!

The freshest ingredients don’t need be transformed. Chef Blake believes that the amount of intention and hard work that goes into all of our produce deserves a platform of its own. It is her job to highlight, not reimagine.
Pictured is the last of our radishes, and the first of our snap peas, with a Dijon and fermented orange anglaise, topped with dehydrated fig leaf - the perfect first bite to welcome you into summer. A way to tie in all of the seasons of the farm, in one circle.

Farm to Fork Friday!
Smashed lentils, Mizuna+pickled radish pod salad, Egyptian walking onion, mint + basil, and peas.

The gardens are popping and it’s chef Blake’s favorite time of year. Fresh herbs are plentiful, including mint, which may seem difficult to tie into your daily meals, but a little goes a long way. Mint has properties that prevent cancer, and helps your body flush out toxins.

If it grows together, it goes together. Visit the market and see what’s growing at Turner Farm, and pop by the kitchen to ask Blake her recommendations.

Peter is back with wonderful info!

Summer Gardening Guide Have you ever wanted to grow a beautiful bouquet from your own back...

The Grob family immigrated from Switzerland in 1860, building the beautiful home known locally as “The Grob House.”
After Bill Grob’s passing in 2023, we acquired the
land with the understanding that we would preserve its farming legacy and honor the family. Although we were fully committed to rehabilitating this iconic structure,
unfortunately this past winter took a severe toll on the house.
With sadness in our hearts, we say goodbye to “The Grob House”. However, we will continue its legacy with a rebuild of a very close facsimile which will be used as our new Turner Farm market. Stay tuned!



Photo 1- 1971
Photo 2- 1993
Photo 3- 2023
Photo 4- May 2026

Farm to Fork Friday!
Lions Mane Primordia Ice Cream -
Made with steeped lions mane grown right here in our mushroom house.
Before joining Turner Farm, Chef Blake had an Ice Cream Company in Asheville  NC, and it is still a passion of hers today. This ice cream base requires dehydrated mushrooms which are currently available in our market!

Also, almost every class in the barn studio ends with an exciting and adventurous ice cream flavor. (Link to classes in our bio!)

Miso braised cabbage, khatta meetha mushroom ice cream