Chapel Hill, NC
(336) 209-4808

Peaceful River Farm 

We're having a great growing season thanks to an excellent farm team.  Healthy cooking classes this winter were filled with enthusiasm, information sharing, and great tastes.  We're delighted to welcome Caroline Morrison, Chef of Fiction Kitchen at Raleigh at our first farm dinner.  We've loved eating at her plant-based restaurant which is always packed with loyal customers.  Spring is the perfect time to recommit to local farm fresh produce through the Fearrington Farmer's Market, farm to fork restaurants, the Piedmont Farm Tour, spring dinners at Peaceful River Farm, and our new subscription veggie boxes .  Your support is much appreciated in helping us pursue our farm, food, and health passions and hope you have as much fun experiencing Peaceful River Farm as we do.
                                                                                                                         -Larry and Lee Newlin

A Perfect Spring Recipe for Asparagus

Finding creamy and yummy recipes that are actually delicious and good for you can be daunting and disappointing when they just don't work out.  In seeking better methods and ingredients, I've found that nutritious cashew sour cream (recipe is on our website)  stands in perfectly for a number of dairy products like in this recipe.  Just- picked asparagus is the perfect companion with this pasta dish and would be a hit for your holiday table.  As a bennie, you can feel great about the nutrition it gives your family!

Beginning the week of April 17th we are offering produce boxes on a 4-week subscription basis for $20 a box.  There are six vegetables in a box.  The boxes may be picked up on Tuesdays at the Fearrington Market or Thursdays or Saturdays at the farm.  The 4-week payment of $20 should be made the beginning of each four week session.  If you are on vacation or need to skip a week, you can have a friend or family member pick up that week.  We seek to have a good variety throughout the season, and of course, what we grow is nutrition-laden.

Below are likely to be included in a produce box during that period. 

April 17th-May 13th we should have veggies that are especially suited to salad making during the four-week period including head lettuce, salad mix, spinach, spring onions, arugula, Asian greens, parsley, and radish.  We will also have Swiss Chard, Mixed Mustard, bok choy, kale, Chinese Cabbage, snow peas, sugar snaps, garlic scapes, asparagus, broccoli, baby beets, and apple mint 

May 15th- June 10th we should have head lettuce, snow peas, sugar snaps, salad mix, red, white, and yellow onions, new potatoes, kale, red, green and Savoy cabbage, leeks, beets, Swiss Chard, basil, parsley, cilantro and hopefully by the end of the period tomatoes.

June 12th – July 8th we should have tomatoes, garlic, basil, parsley, okra, eggplant, zucchini, crookneck squash, slicing cucumbers, red, white, and yellow onions, blueberries, beets, leeks, rose, purple, and yellow potatoes, cilantro, green beans, Swiss Chard, Kale, and hopefully a variety of peppers. To sign up for these sessions, e-mail and include your name, phone number, and day and place that you would like to pick up. 

Farm dinner gift certificates are the perfect gift for Mother's Day, Father's Day, an Anniversary or Special Birthdays.

Purchase the gift certificate online and let your recipients choose the date. 

Farm dinners begin at 5:30pm.

For more information about the farm dinner listings click here.

  • Sunday, April 30th (Special first offering of a vegan dinner by Chef Caroline Morrison of Fiction Kitchen Restaurant) 9 seats remain
  • Sunday, May 7th
  • Sunday, May 21st
  • Sunday, June 11th

Call for Helping Hands

Interested in volunteering in a fun place? We would love to have you lend a hand with our farm dinners so let us know if you'd like to pitch in. Have fun with us behind the scenes, setting up and serving our wonderful guests.

Come visit PRF! on the CFSA Piedmont Farm Tour!

Check out this year's  guide here.