soil, sunflowers and microbiome

Soil, Sunflowers, Microbiomes and Health

Dear Friends, There is a connection between the soil microbiome and our microbiome. As we focus on health, we’ve come across these new findings. For organic farmers who use nature rather than pesticides and herbicides to grow plants, including organic hemp for CBD, we are heartened to see this research going mainstream. The human microbiome consists…

The Season For Planting

We need food and farming for people to survive. At the same time, more than half our soil’s carbon has been lost to the atmosphere, exacerbating climate change and causing problems for all of nature, including humankind.  We are learning how to fix that at Mt. Folly, working with The American Farmland Trust, The Savory…

Daniel Boone's Settlement Historic Marker

Regenerative Rye On Daniel Boone’s Land

Whiskey Rye from Canada? NO! We are growing it on land once owned by Daniel Boone! Trailblazer that he was, Daniel Boone chose 400 acres around present-day Schollsville for his settlement and preemption,  growing a corn crop there in 1775 and 1776.* More than 2 centuries later, we are partnering with American Farmland Trust to…

High Summer at Mt. Folly

We all know that because of the global pandemic, this year is like no other.  Certainly, the farm has been impacted with erratic prices and late delivery of custom-made specialized equipment. But the grass grows, Covid or not. Cows calve; goats kid; corn grows.  Alone in the mornings walking down the farm road, climate change…

trusty combine

Deluge or Drought

Our rye cover crop starting off strong, it will protect the ground from erosion and sequester carbon while adding vital nutrients to the soil. Deluge or drought (and we’ve had both this year), there is a rhythm to the farm year. We are nearing the end of harvest, with the non-gmo crops and the organic…

Mt Folly Farm Irrigation

Things Dry Out Fast!

Boy, did things dry out fast! For the past month, we have been irrigating the hemp crop and our vegetables for the farm-to-table restaurant at the distillery, opening this fall. The last of the hay is getting cut and rolled, and we wait impatiently for a part of the silage chopper, which broke after we’d…