Longevity Farms

26/10/2024

Making Great,Great,Great Grandma Bowdre’s apple sauce with apples and pears.

26/10/2024

We had an awesome Heirloom tomato season this year. Looking forward to next year 2025!

28/09/2024

The pawpaw, often referred to as "America's forgotten fruit," holds a special place in the history and culture of Appalachia. Found growing wild in the forested hollers and riverbanks, this small, greenish-yellow fruit has been a cherished food source for Appalachian families for generations. Pawpaws are the largest edible fruit native to North America and have a soft, custard-like texture, with a flavor often described as a cross between a banana, mango, and melon.

The pawpaw tree thrives in the rich, moist soils of Appalachia’s woodlands, where it grows in the understory of larger trees. Historically, the fruit was a valuable source of nutrition for Native American tribes and early settlers, who relied on its seasonal abundance each fall. For many Appalachian families, pawpaws provided a sweet treat in a time when fresh fruit was often scarce. Harvested in late summer and early fall, the ripe pawpaw’s rich, tropical flavor and creamy texture were a welcome addition to simple diets.

One of the reasons the pawpaw has remained somewhat elusive outside of Appalachia is that it doesn’t travel or store well. The fruit is highly perishable and best enjoyed soon after picking, which means it has never been widely cultivated on a commercial scale. Instead, pawpaws are typically foraged by those lucky enough to know where to find them, often passed down through generations of families who have kept the tradition alive.

In Appalachian folklore, the pawpaw is more than just a fruit—it’s a symbol of the region’s connection to the land. Families would gather to pick pawpaws in the early fall, and the event was often a communal experience, celebrated in song and story. The pawpaw even makes appearances in Appalachian folk music, with the old-time tune "Way Down Yonder in the Pawpaw Patch" still a favorite among mountain musicians.

In recent years, there has been a resurgence of interest in the pawpaw, as chefs, foragers, and food enthusiasts rediscover its unique flavor and history. Appalachian farmers markets and local festivals now often feature pawpaw-inspired recipes, from pawpaw ice cream to pawpaw preserves. For those who have grown up with the fruit, pawpaws evoke memories of childhood, family gatherings, and the changing seasons in the Appalachian hills.

The pawpaw is more than just a fruit; it’s a living piece of Appalachian heritage, a reminder of the region’s deep connection to the land and the resourcefulness of the people who have called these mountains home. Whether eaten fresh off the tree or in a favorite family recipe, the pawpaw remains a treasured part of Appalachia’s culinary and cultural landscape.

25/08/2024

For anyone interested, here are some factual unbiased opinions on climate change and CO2

Links:Purchase DVD or Blu-Ray: https://www.aclimateconversation.com/category/all-productsContribute to the next project: https://www.aclimateconversation.com...

03/08/2024

Making Doug’s famous farm fresh salsa 😋
It’s been a wonderful 2024 growing season!
The weather has been perfect. The
temperatures are great and we have been getting the right amount of rain about all season.

Asparagus season was delicious. April-June
Blueberries were great. June
Tomatoes and pears are the best. July- September
When the heirloom apples are ready, I’ll be making my Great Grandma Bowdre’s apple sauce recipe. She taught me when I was little. I’ll make some with my grandkids 💕

We made several deliveries of our and Spoon Creek’s heirlooms tomatoes to the French Market and Cafe’ Provence this season.

10/07/2024

Wow!

Alabama native Charles Wilber has set world records for both the highest number of tomatoes per plant and the tallest tomato plant.

I have never seen tomatoes grow this tall!

Photo: Barbara Pleasant

15/03/2024

14/03/2024

2024 Growing season started YUM!

25/12/2023

Great song by my good friend and brother in Christ Paul Clark
It pretty much says all you need to know about what we need to do in these times

SHARPEN THE AXE,” A Compelling new release by Paul ClarkAt the peak of the Jesus Movement in the mid-70’s, I was awestruck by the number of people leaving th...

02/09/2023

We finished our tomato season for 2023! It was a delicious season for The French Market and Café Provence.
And a big thank you to my brother Curtis for making some deliveries to the Lawrence farm food pantry 😊

23/07/2023

Our peach trees and fruit areUnbelievable. The Japanese beetles did not decimate the crop.
We had a really good helper to help pick today 😊
They are so juicy and delicious!!!

08/05/2023

Meet Herman, the latest addition to the farm

02/05/2023

Head on over to the French Market or Café Provence in Prairie Village, Kansas for 
Fresh from Longevity farm Asparagus and eggs!

25/12/2022

Returntonow.net
Don’t miss this lesson… Why should we pay cash everywhere with banknotes instead of a card?

- I have a $50 banknote in my pocket. Going to a restaurant and paying for dinner with it. The restaurant owner then uses the note to pay for the laundry. The laundry owner then uses the note to pay the barber. The barber will then use the note for shopping. After an unlimited number of payments, it will still remain a $50, which has fulfilled its purpose to everyone who used it for payment and the bank has jumped dry from every cash payment transaction made.
But if I come to a restaurant and pay with digital Card, bank fees for my payment transaction charged to the seller are 3% so around $1.50 and so the fee $1.50 for each further payment transaction for restaurant owner or payments of the owner of the laundry shop, the barber etc.. Therefore, after 30 transactions, the initial $50 will remain only $5 and the remaining $45 became the property of the bank thanks to all digital transactions and fees.

Pay with cash. I personally need to do better at this.

25/12/2022

On the day of the celebration of the birth of our Savior. I wish love, health, happiness and salvation for all.
✝️ MERRY CHRISTMAS ✝️

24/10/2022

Last of this year's tomatoes , time to make SALSA 🍅🫑🌶️

29/07/2022

The tomatoes are very late producing this season. Cafe’ Provance & The French Market are patiently waiting for us to deliver our heirloom tomatoes. The cool spring weather slowed the pollination of the tomatoes. Hopefully, there are enough flowers to pollinate for a late harvest. I weeded and thinned the plants to create good ventilation today. I hope we have a great fall harvest at least. We are going to make spicy tomato juice & salsa.

21/07/2022

July it’s hot! Weeding and adding string to the tomatoes today. Doug was checking on the bees last week.  Rain is in the forecast for Monday, so I’m crossing my fingers 🤞✌️🙏