Pictured above: Clem’s organic Spaghetti squash
Hello chefs,
It's Hard Squash Season – Spaghetti Squash is Here, Butterbaby at the Week's End
We're thrilled to announce the arrival of Clem's organic Spaghetti squash – and this is the real deal. Grown in the mineral-rich, alluvial soils of the Appalachian mountains, these squashes benefit from some of the most nutrient-dense earth in the region. That terroir matters tremendously for hard winter squashes. The deep mineral content creates exceptional flavor complexity and a naturally dense, creamy texture when cooked. Spaghetti squash from these soils delivers a subtle sweetness and delicate nuttiness that you simply won't find in conventionally grown varieties. Butterbaby squash is coming next week – same incredible quality, same mountain-grown advantage. This is the window to feature these beauties on your menu.
New Pepper Arrivals from Wild Hope
Wild Hope is bringing us two exciting new pepper varieties this week: Anaheim peppers with their signature subtle heat and mild, slightly sweet flavor profile, and Italian green peppers – perfect for frying, roasting, or raw applications. Both are at peak freshness and ready to elevate your dishes. Next week, we're adding Jimmy Nardello peppers to the lineup – mark your calendars for that one.
Peak Season Now – Maximum Flavor, Maximum Opportunity
Right now is the moment to build your menus around peak-season abundance. Bradford Okra from our own fields is producing at full capacity – tender, flavorful, and ready for standing orders at volume pricing. Appalachian Gold potatoes and Baby App. Gold potatoes have just been dug, washed and cured by Clem's and their superior flavor with ultra creamy, buttery texture make it a must-have right now. Davidson River red beets (including baby sizes) are delivering stunning color and earthy sweetness. Carrots are crisp and sweet. Native grapes – both Scuppernongs and Muscadines – are on the up and up. Peppers across the board are hitting their stride. Heirloom tomatoes are at peak flavor – this is the week to feature them prominently. Sweet corn is singing. And now, apples are arriving – the season is shifting, and we're ready to support that transition on your menu.
Last Call – Peaches Are on Their Way Out
If peaches are on your menu, this is your final window. We're in early August, and peach season is closing fast. Order now if you want to feature them this week and next week – after that, they're gone until next summer.
COMING SOON
- Lively Orchards apples
- Amaranth greens
- Matt Fry’s peppers
- Prickly pear
- Butterbaby Squash
SPECIAL REQUEST: We kindly urge you to consider adding at least one of our own Bradford Farm grown crops to your weekly orders. We are working with quite a number of other farms to bring you the best access to regional flavor that we possibly can, but the heartbeat of our farm is our homegrown crops. We can’t exist without moving our own crops too. So please review the crops we offer under Bradford Farm Crops below and consider adding one or more of them. It helps us a ton.
Important Info
-
NEW Spaghetti Squash
- NEW Appalachian Gold potatoes - reg and baby
- NEW Italian green peppers, Carmen
- NEW Anaheim peppers (subtle heat)
⚠️ **Highlights of the week**⚠️
NEW! Spaghetti squash (organic) - Clem’s
Clem’s Small Wonder spaghetti squash is a good example of why the growing ground matters just as much as the variety.
Clem’s Organic Gardens sits in the rich alluvial soils along the Davidson River, just downstream from where the Davidson meets the French Broad. Generations of sediment deposited by these rivers have created unusually fertile ground, with a mineral profile and moisture-holding capacity that gives root crops and hard squash a particular depth. It’s part of what makes Clem’s produce taste distinctly like the place it was grown.
That terroir is especially noticeable in hard squash. Unlike a leafy crop that moves quickly from field to kitchen, winter squash spends a long time developing in the field, building sugars, dry matter, and flavor before it is harvested and cured. The soil, water, plant health, and length of time on the vine all have an opportunity to show themselves in the finished fruit.
The Small Wonder is a smaller-fruited spaghetti squash with fine, well-defined strands and a naturally sweet, lightly nutty flavor. Clem’s growing conditions give it a particularly satisfying density and depth rather than the watery, bland character that can make spaghetti squash forgettable.
The flesh separates cleanly into delicate strands after cooking, but retains enough structure to remain a vegetable rather than collapsing into mush.
Flavor & Texture
- Naturally sweet with subtle nuttiness
- Dense, hydrated flesh
- Fine, distinct strands
- Clean finish without excessive squashiness
- Develops deeper caramelized flavor when roasted
For the Kitchen
- Roast halved and pull into strands, then finish with brown butter and herbs
- Roast cut-side down for deeper caramelization
- Toss with olive oil, garlic, chile, and fresh herbs
- Pair with brown butter, sage, hazelnut, or aged cheese
- Use beneath roasted meats or seafood as a seasonal vegetable
- Crisp the cooked strands in a hot pan for additional texture
- Incorporate into pasta or grain dishes without treating it simply as a pasta substitute
The beauty of a good spaghetti squash is that it can take on other flavors, but this one has enough character to stand on its own.
NEW! Italian green peppers - Wild Hope
Sweet, thin-walled frying peppers with mild flavor and great yield when blistered or roasted. Very bright, vegetal flavor. The aroma of a cooked Italian green pepper is seductive.
NEW! Appalachian Gold Potatoes (baby and regular size available) - Clem’s
The Appalachian Gold is a beautiful yellow-fleshed potato with the qualities that make a good all-purpose potato so useful in a professional kitchen: rich flavor, creamy texture, and enough structure to withstand serious cooking.
The flesh is naturally golden and carries a deeper, more buttery potato flavor than many standard white varieties. It has a good balance of starch and moisture, giving it enough creaminess for purée while still holding together for roasting, boiling, and frying.
Clem’s grows these in the rich alluvial soils near the Davidson River, where careful soil management and consistent moisture help produce dense, flavorful tubers.
In the Kitchen
- Roasted: crisp exterior, creamy golden center
- Mashed or puréed: naturally rich without requiring much added fat
- Confit: excellent for slow cooking in olive oil or duck fat
- Pavé: enough structure to layer and compress cleanly
- Boiled: excellent with cultured butter and herbs
- Gnocchi: naturally flavorful and well suited to a delicate dough
This is a potato that doesn't need much help. Good salt, good fat, and proper heat will take you a long way.
The Baby Appalachian Gold -
These are small-format Appalachian Gold potatoes from Clem’s, selected from the crop for their naturally compact size. They are not harvested young—they’re fully mature potatoes that simply developed as smaller tubers alongside the larger crop.
And that natters because you're getting the same mature Appalachian Gold flavor and developed starch structure in a much smaller, more uniform package.
The potatoes are roughly golf-ball sized, with beautiful golden flesh and a naturally rich, buttery potato flavor. Their small, consistent size makes them particularly useful in a professional kitchen because they can be cooked whole with virtually no fabrication. The soil gives the potatoes their distinct flavor - terroir, if you will - and it's quality stands out so much on the plate that you don't have to doctor them up to make it taste great. Simply salt plus heat will yield a tremendously tasty potato... maybe add some quality butter to really bring out the flavor and velvety texture of this ingredient on the plate.
And, as with Clem’s larger Appalachian Golds, they’re grown in the remarkable alluvial soils alongside the Davidson River, where the mineral-rich ground and careful organic soil management contribute to the depth and concentration we find in their root crops.
Flavor & Texture
- Rich, buttery Appalachian Gold flavor
- Fully developed mature-potato texture
- Creamy interior with enough starch to crisp beautifully
- Thin, edible skin
- Uniform size for consistent cooking
For the Kitchen
Their size is the advantage.
- Roast whole until the skins blister and crisp
- Confit in olive oil, duck fat, or chicken fat
- Boil and crush, then roast for maximum surface area
- Brown whole in butter with herbs
- Grill or skewer for live-fire applications
- Fold into warm potato salads
- Use whole in braises, where they absorb surrounding flavors while maintaining their shape
Because they're mature rather than immature, you aren't getting the delicate, watery character of a true new potato. You're getting the full flavor and starch development of an Appalachian Gold in a compact format.
NEW! Anaheim peppers - Wild Hope
Anaheim peppers have a soft, smoky and tangy flavor with just a little bit of kick. Overall, the flavor is mild and marries well with other ingredients. Unlike some other peppers, you may not be able to immediately detect the presence of Anaheim peppers in a dish, but they do offer a mellow and flavorful touch. They have super thin walls, make great for frying, blistering, and grilling applications.
DISCOUNTS & PROMOTIONS
Bradford Okra
Standing order pricing, weekly (8+ weeks)
Skips and quantity adjustments are allowed.
10lbs - $4.50/lb
20lbs - $4/lb
40lbs - $3.75/lb
60lbs - $3.50/lb
80lbs - $3.25/lb
100lbs - $3/lb
For standing orders over 100lbs per week contact Theron, Nat or Noah. If you want to sign up for a standing order of okra please let either of us know via call or text!
Heirloom tomatoes - mixed flat - Clem’s and Hickory Bluff
Buy 2 flats - $5 off
Buy 4 flats or more - 10% off
Standing orders
- Reference - a la carte price - $55 each
- 1 flat per week - $53
- 2-3 flats per week - $51 each
- 3-5 flats per week - $49 each
- 6+ flats per week - $47 each
Reach out to us if you’d like to get included on this deal!
Charleston Wakefield Cabbage - Bradford Farm
Standing order prices
- 8 weeks - 1 case (20lbs) - $65 ($3.25/lb)
- 8 weeks - 2+ cases - $60 ($3/lb)
We hope to quickly move through this crop because we honestly have too much to store in our coolers here on the farm. Please reach out to Theron, Noah or Nat to get on board.
Key:
** - limited availability
*OUT- currently out of stock
*OFS- out for season
NEW- recent addition
(SlowFood AOT)- appears on the SlowFood Ark of Taste for its exceptional qualities, flavor, story, and historical significance and/or usage.
✅ Bradford Farm Crops: ✅
-Bradford collards bagged/chopped (spring crop)
-Bradford collards whole plant (spring crop)
-Charleston Wakefield cabbage (SlowFood AOT)
-Hybrid green cabbage
-Purple cabbage
-Shredded hybrid cabbage
-Shredded purple cabbage
-Bradford Okra (through October)
🤝 Partner Farms: 🤝
-Fruit
——Peaches - McLeod Farms
——NEW! Scuppernongs (bronze native grapes)
——NEW! Muscadines (purple native grapes)
——Cantaloupe - Dorr
——Watermelon
———red seedless - Dorr
———yellow seedless - Dorr
——Canary melons
-Tomatoes
——Heirloom slicer mix - Clem’s, Dale Acre, Farmer Sidi
——Grape, red
——Grape, mix (yellow and red)
——Red round - Osage, Rabun Gap GA
——Gold slicer
——Roma
——Tomatillos - Hickory Bluff
——*OUT Sungold tomatoes - Wild Hope
-Beets
——Gold
——NEW Davidson River Red
——NEW Baby Davidson River Red
-Carrots
——Yaya - Wild Hope Farm
——Bolero - Clem’s
——Baby Bolero - Clem’s
-Butterbeans and Field Peas - Johnny McNair
——Green butterbeans, fresh
——Speckled butterbeans
——White acre, fresh
——Pinkeye field peas, fresh
——Dixie Lee peas, fresh
——NEW Zipper Cream peas, fresh
-Potatoes
——Adirondack Red (red skin, pink flesh) - Dorr
——Pontiac (red skin, white flesh) - Dorr Farms
——Pee Dee sweet potatoes - Dixon Farms
——NEW! Appalachian Gold - Clem’s
——NEW! Baby Appalachian Gold - Clem’s
-Peppers (sweet / not hot / mild)
——Green Bell
——Red Bell
——NEW! Italian green, Carmen (frying pepper)
——Heirloom Shishito - Dorr Farms *limited
——Tequila (mixed) - (coming soon)
——Banana peppers (mild/hot) - Dorr Farms
-HOT Peppers
——Jalapeños - Dorr Farms
——Serrano - Dorr Farms
——Cowhorn - Dorr Farms
——NEW! Anaheim (low heat) - Wild Hope
-Squash & Zucchini
——Zucchini - Dorr Farm and others
——Yellow Squash - Dorr Farm and others
-Hard squash
——Autumn Frost butternut - SC
——Delicata - SC
——Acorn - SC
——NEW! Spaghetti squash - Clem’s
-NEW! Eggplant
——Italian Purple - Dorr
——Casper (White Heirloom) - Dorr *leaving soon
——Tiger Stripe, about golf ball size (Asian Heirloom) - Dorr *leaving soon
——Fairytale - Wild Hope
-Sweet corn - Dale Acres
-Cucumbers, Kirby
-Blue Lake Pole Snap Beans
-Broccoli - Southeast (SC, GA)
-Pecans (fresh, shelled, halved) - Johnny McNair
-Onions, Santee Sweet (dried) - Dorr Farms
Coming soon:
MORE COMING SOON
….let us know if there is something else you are interested in that isn’t on our list