Prewitt Homestead

04/11/2026

Nobody planted this mullein.

It seeded itself over the summer, picked its own spot at the edge of the bed, and went to work — no watering schedule, no fussing, no help from me.

That's the lesson I keep learning out here: you don't have to control everything. Sometimes Mother Nature does the work for you — if you'll let her.

Mullein's a biennial. This soft, fuzzy rosette is year one; next year it'll send up a tall spike of yellow blooms the pollinators will wear out. Folks have valued the leaves for generations, and its deep taproot quietly loosens hard soil. Some call it a w**d. Around here, a volunteer that earns its keep gets to stay.

Any volunteers show up in your garden this year that you decided to keep?

31/10/2026

Now THAT'S a mustard green leaf! 🌿 Mustard greens are one of my FAVORITE fall crops, and this year's patch is showing out. Here in South Georgia we sow them as the heat breaks and pick through winter.

3 things to know:
1. They love cool weather — a light frost actually sweetens them and mellows that famous mustard bite.
2. They're fast — start picking in 30-45 days, take the outer leaves, and the plant keeps on giving.
3. They're a nutrition powerhouse — loaded with vitamins K, A, and C, plus calcium.

3 ways to enjoy them in your kitchen:
- Southern style — simmered low and slow with a ham hock, onion, and a splash of pepper vinegar, cornbread for sopping up the potlikker.
- Quick sauté — garlic and bacon grease or olive oil, finished with a squeeze of lemon. Supper in 10 minutes.
- Fresh & young — tender baby leaves in a salad or on a sandwich for a peppery kick.

How do y'all cook your mustard greens?

24/10/2026

There’s something about the reds that grow,
A fiery beauty only a garden can show.
Against the green, they boldly shine,
Each little pepper, a work divine.
Year after year, they still amaze,
Catching the sun in a thousand ways.
From tender blooms to a harvest spread,
My garden has always impressed me in red.
And though the seasons come and go,
It’s those brilliant reds that steal the show.
A little heat, a little pride,
And the beauty of the earth, growing right outside

18/10/2026

Great to see everyone at the fall market at Polk's Plus & Polk's On the Go yesterday! sure does love Fire C***r and Salsa!! See you at the next one!

17/10/2026

Hey friends I'm setup and ready with all your favorites! Raw Local Honey, Fire C***r, Homestead Salsa, Bread & Butter Pickles, Fig Preserves, Strawberry Fig Preserves, Hot Sauce, Pickled Beets. Come visit at Polk's Plus & Polk's On the Go !!

14/10/2026

SATURDAY!! Come visit me at Polk's Plus & Polk's On the Go .

06/10/2026

First little mess of mustard greens for the year!

05/10/2026

That's a lot of Hibiscus y'all.

22/09/2026

Did a little harvesting today.

"Get in your kitchens, buy unprocessed foods, turn off the TV, and prepare your own foods. This is liberating." - Joel Salatin

07/07/2026