Asheville Summer Camp 2016 at Franny’s Farm


FRANNY’S FARM CAMP – Summer 2016  

All weeks are open to boys & girls, ages 7-13. 

Cost: $135 p/wk with one time $25 non-refundable registration fee.

Directions: Drop off & Pick up at Franny’s Farm. Drive time from downtown Asheville is  apprx 20 minutes. 10 miles out Leicester Hwy,  turn left on South Turkey Creek, go 1 mile & turn left on Franny’s Farm Rd.  


Our Mission:  Hands-on Experience & Learning About Organic Farming, Gardening, Livestock Care, Sustainability, Our World and the Value Each Individual Contributes  

Questions? Call Cyn Slingsby, Camp Director at 828.772.1492 or email  



For general info, call Franny’s Farm 828.708.5587  



Franny’s Farm Camp                                              Summer 2016 

Hands-on fun & learning with our furry & feathered friends on the farm, gardening, care for & learn all about chickens, service project, eco-scavenger hunts, water play, arts & crafts , health & fitness, building skills, leadership & forts,  making memories & f riendships.

Who: boys & girls ages 7-13

What: Franny’s Farm Camp 2016

Where: Franny’s Farm, 22 Franny’s Farm Rd, Leicester NC

When: 6 one-week Summer Sessions from 9am-1pm


Session 1: June 13-17 

Session 2: June 20- 24 

Session 3: July 11-15

Sesion 4: July 18- 22 

Session 5: August 8-12  

Session 6: August 15-19 

Cost: $135 per week with one time registration fee of $25



Franny’s Farm- Organic Certification and NON-GMO

Franny’s Farm is so close to eligibility for organic certification. We are challenged daily with managing our farm organically.  But, it’s the hopes for an abundant crop, good weather, our dedicated supporters sticking with us through the growing pains and expanding the organic market that keeps us motivated. Farming is a highly speculative occupation and we are optimistic and grateful to be in such a supportive community as Asheville. April Fools Day, 2016 marks our 3 year anniversary on Franny’s Farm and meeting our eligibility for organic certification. It’s been three years of record-keeping and the process will take more than over-night to complete. We’ve come along way and there is more to come! We’ve got some REALLY big news to release in the next few weeks so stay tuned to our website  where you can also find information about eco-cabins, camping and venue rental for weddings and private events. Daily pictures and information can be found on our facebook page ,​ Twitterand Instagram

We are all geared up for a productive farming season and want you to know that we have always been dedicated to growing organic although we do not make those claims on our labeling yet. We even feed our furry and feathered friends on the farm all NON-GMO. Please read on to get the top line on what is organic and GM/GE. This is a deep rabbit hole but knowing basic definitions and how to decifer their meaning is helpful.

Why is organic important? Organic is NON-GMO. Under federal organic standards, GMOs are prohibited in organic production. As a consumer, you can rely on organic labeled foods to be NON-GMO. Today, genetic engineering is rampant throughout the entire food chain. The U.S. produces the following GMO crops: alfalfa, canola, corn, cotton, papaya, soy, sugar beets, zucchini and summer squash. A Consumer Reports survey from October 2014 tested more than 80 packaged products containing soy an corn ingredients GMOs. Nearly ALL products without any labeling claims had GMO content. Most products with “natural” claims contained GMOs and NONE of the certified organic products tested contained GMOs.

What makes a crop genetically engineered? The Codex definitions sets international food standards and defines genetic engineerins as the applications of 1. injection of DNA from one organism into another including 2. other lab-based methods known broadly as cell fusion. This uses various techniques such as electrical currents and exposing cells to chemicals to produce hybrids. There is a lot of controversy surrounding genetically engineered crops. Our policy makers need to hear issues from consumers, businesses and farmers. You know the ole’ saying, “Your are what you eat.” Invest in your own education, human and environmental health. 

Tickets are almost sold out! Come on out to Lamb Jam and plan to be amazed by the food that awarded chefs from the eastern region will be preparring. Enjoy the opportunity to hear and meet Meredith Leigh, author of “The Ethical Meat Handbook”. Tickets are available through the Blind Pig of Asheville.

Peace, Love & Prosperty to you from Franny’s Farm, “the bowl of heaven”.

Farmer Franny- February- time to Start Seeds indoors

When it’s cold outside, get your greens growing inside……… 

February is the month to start your seeds indoors!  You can get a 1-2 month jump by starting seeds inside.  It’a easy and can be done in your kitchen and it is a budget friendly option that allows you to grow many varieties not available at your big box store. Besides, it’s nice to have green things growing again!

We have some amazing local garden shops in Asheville like Sow True Seeds, Fifth Season Garden Supply and LOTUS that already have seeds in. Planting native and non-GMO are a great way to go!

Jan/beginning of Feb in our Zone 6 garden- plant outdoors in 10-12 weeks  (*Truth be told, the ONLY time I’ve been successful with organic brassicas (like broccoli and cauliflower) has been when starting them indoors and planting early)

• Artichokes • Broccoli  • Cabbage
• Celery • Endive  • Escarole
• Kale • Mache

Mid-February in our Zone 6 garden- plant in 8-10 weeks

• Chamomile • Chives • Eggplant
• Lavender • Rosemary & Tyme
• Leeks • Lovage • Parsley
• Peppers • Tomatoes

Farmer Franny’s Tips & Tricks:

Use sterile seed starting mix, pots and containers.You can make your own seed starting mix with peat moss, compost, and vermiculite. Just be sure to heat the compost to at least 150 degrees to kill any pathogens before using to start seeds.

Place the seeds in the starter mix in the pots and wet thoroughly from the bottom (watering from the top can dislodge seeds).Water from the bottom wicks the moisture up under the seedlings. I put my seed starts in a plastic tray with a clear plastic lid in a sunny window. Keep moist, but not wet, and with the clear cover on until seedling emerges. Once seedling emerges, remove the clear lid.

Make sure you label your seedlings as soon as you plant them; you may think you will remember 2 months from now, but likely not.

Now is also a great time to start keeping a journal- tracking what you planted, what worked well , what didn’t work so well 

Your seedling’s first leaves are not “true” leaves; think of them as baby teeth. The second sets of leaves are their true leaves. They are ready to be hardened off when they have their first set of true leaves.

Seedlings must be hardened and not just thrown outside. You take them out a little at a time, gradually increasing their exposure to sun and cold, only during the daytime. I try and plant when there is a warm spell forecasted to minimize the shock.

Have Fun! No worries! There are plenty of stores to use as a back up if your first seed starting adventure goes a little awry………..

To Grow Something, Is to Have Faith in the Future

Lamb Jam is happening Saturday, May 7th

Mountain Lamb Jam: produced in collaboration with Blind Pig, Jeff Bannister of Bovinche, and Craig Rogers of Border Springs Lamb. The Lamb Jam will be an afternoon and evening festival celebrating pasture raised lamb and ethical meat here in Western Buncombe County.

Lamb Jam will have live music, a ethical meat workshop with Meredith Leigh, and “tasting stations” with several featured chefs during the day. Dinner will be a wood smoked and pit cooked family style meal served at dusk by several chefs collaborating. 

WHERE: Buncombe County, NC     WHEN: 3:30-9:00PM, May 7th

Proceeds benefit The Homeless Veterans Foundation of Asheville (ABCCM)

Farmer Franny “For the Love of Lambs”

For the Love of Lambs… Oh how glorious it is to be a farmer some days. Days like when baby lambs are born. If you are a parent, you know that feeling of loving something so much! Oh so much. I get a lump in my throat and tears in my eyes to talk about it. I wake at 3am in 14 degree weather to make sure the newborn lambs are safe with their mamas. I haul water out multiple times a day when it’s below freezing. I smile from every cell in my body as I simply stare at those sweet babies.

Such a miracle of life that is strong yet so fragile. I have the deepest appreciation for healthy lamb births because of several tragedies we’ve experienced. I have laid on the freezing ground in mud and poo, spooning a mama sheep with my legs wrapped around her pregnant belly, rubbing her head resting on my shoulder, speaking soft words “good mama, it’s going to be okay” over and over. All the while, my good husband is up to his elbows in her uterus delivering the lamb. The lamb hardly made it 15 minutes and died in my arms. We were fortunate though, within a few hours mama had delivered a second lamb all by herself and it was healthy. I’ve got countless farm tales of love, inspiration, horror, compassion and adventure to tell as part of my blog. Stay tuned and share.

It’s FUN to FOLLOW the most current moments on our website homepage and see all the instagram pictures taken in the pastures. No posing here, just real grit.