$5 Organic Lettuce & Organic Non GMO Chicken

It’s that time of year again and we have lettuce coming out of our ears. Public hours are from 9-5 Tues-Friday and Sunday. Give us a call at 828-216-2836 to let us know when you will be stopping by. Don’t forget to pick up your all organic herritage chicken while you are here. ​

Asheville BARNAROO 2017 September 29 – October 1

Celebrating 5 years at Franny’s Farm (9 years overall!). (Sept 29-Oct 1) Franny’s Farm will be rockin with Southern Culture on the Skids, Holy Ghost Tent Revival Parker Gispert (of The Whigs) Pierce Edens The Resonant Rogues Laura Blackley Midnight Snack Shakeit Likeacaveman The Get Right Band and MORE TBA!!! Benefiting Asheville Music School
Get your Tickets Here!

Thank you Musician’s Workshop, The Soapy Dog LLC, General Equipment Rental, Hotel Indigo, Asheville Downtown, Hi-Wire Brewing, WNCW 98.1 The River, Griffin Waste Services, AgCarolina Farm Credit, SolFarm Solar Co., Dig Local Asheville, Carolina Hemp Company, Farm To Fender, Kwik Kopy Printing, Xpand Fest, Brad Pope Jeff Davidson (poster design), BluBus Clothing Inc., & EVERYONE that is making this festival possible and advocating its mission. We could not be doing it without YOU! 
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Organic Heritage Rabbit Liver Pâté

Karissa Cooks! @frannysfarm​​

When it comes to being a chef I really look for the best quality and healthy ingredients. When it comes to being a farmer I can grow, raise, process, and harvest all my ingredients in the most humane way to ensure I know what I am eating. The livers and hearts that I used for this recipe were gifted to me by Little Jaybird Farm who raises all organic, pasture-raised, heritage Silver Fox and American Blue rabbits. I had in fact never had rabbit liver pate before, although I have made many other types, and I always jump at the opportunity to make something new.


First, I diced the onions, garlic and rosemary and sautéed them in butter in a medium to large skillet until softened. Then I added the livers and hearts (seasoned with salt and pepper and kept in their liquid) to the mixture keeping it on a medium-high heat to ensure browning for approximately 5 minutes. Once the pan was nice and hot I added the wine to the mixture. ** Note: You do not want all of the liquid to burn off as it helps in keeping the pate moist once set.**

I reduced the liquid down to ¼ of the original amount and took the pan off the heat. I then transferred the cooked, hot ingredients to a bowl and emersion blender & while blending the mixture I slowly added the cream and additional spices to taste then let it rest in the refrigerator for 15-20 minutes.  Once the pate was chilled I filled up ½ pint mason jars with it and stored in the fridge. You are more than welcome to can this pate if you can resist from eating it all in a couple of days. It should have a thick mousse texture, once completely set. 

This pate recipe is more of a suggestion that a guideline even though it is absolutely delicious as is. I encourage anyone to change seasonings and herbs to their liking. Everyone has different preferences and pate can be a great pairing with any wine depending on the herbs and spices used. Special thanks to Jennifer Porter, Franny’s Farm Camp Director, for donating her amazing skills and kitchen to this process.


Rabbit Liver Pate

Prep Time: 5 Minutes

Cook Time: 15 Minutes


1 Lb Rabbit Livers

1/2 Lb Rabbit Hearts

1 Onion Small Diced

3 Cloves Garlic Minced

1 Teaspoon Rosemary​

2 Tablespoons Butter

1 Tablespoon Olive Oil

1 Teaspoon Salt

 1/4 Cup Red Wine 

1/4 Cup Heavy Cream


1. In a medium saute pan, heat butter and saute onions, garlic and rosemary until softened. 

2. Add the livers and hearts to the saute pan and brown for 5 minutes stiring occasionally.

3. Deglaze the pan with red wine and let it reduce on a low heat for 3 minutes.

4. Once reduced, remove pan from heat and transfer the pate to a cuisenart to mince and blend the mixture. While blending slowly add in the heavy cream to the mixture until the pate resembles more of a mousse like texture. Refridgerate for 2 hours before service.

Taste the Seasons Spring Cooking Class with Denise Barratt

After the rain on FF

 If you ever wonder what to fix for supper and want some fresh, seasonal ideas- join Registered Dietitian Nutritionist, Author and Food Blogger, Denise Barratt to you help solve this dilemma with a hands-on cooking class at Franny’s Farm in Leicester, NC. The class will be held on Thursday, May 18 from 6:30-8:30 pm and will provide spring recipes for the evening meal with a focus on local ingredients. At the end of class, we will celebrate with a family style dinner. The menu will feature a spring risotto, a seasonal arugula salad and a strawberry dessert.

In addition to the class and meal, Denise has created a week’s collection of spring menu ideas and recipes using foods available in our region with a clean and green! Many of the local ingredients for menu will be available to purchase after class at Franny’s Farm. Going home with a collection of spring menu ideas with many of the ingredients will make supper healthier and easier! We will share the health benefits of the food used to create the evening’s menu and clean eating.

Visitors to the farm are also welcome to come early for a self-guided tour of the farm. The cost of the class, dinner and spring menus is $55.00. Purchase of the food ingredients to take home from will be an additional cost.

To purchase tickets for the event head to www.vineripenutrition.com/events/ or contact Denise at 828-423-5216.

Denise will have her book Farm Fresh Nutrition: Eating Green & Clean. Supporting Local Your Economy available for purchase. The book celebrates local food and farm to table with seasonal meal ideas, farmers’ market shopping lists and easy nutritious delicious recipes. It shares stories of local farmers, chefs, and communities who are building local food economies and ways others can also do it where they live.

The Blind Pig Presents and Evening of: Mountains, Smoke & Magic

The Blind Pig Supper Club presents: An Evening of Mountains, Smoke & Magic supporting the launch of The Shepherd’s Circle Foundation.
Join us for chef’s tastings from a host of local Asheville restaurants, live music and perfromances, and an evening meal of incredible wood smoked and pit fired barbecue from regional and local pitmasters as a day and evening on the farm! 

This event launches The Shepherd’s Circle Foundation – Providing support to professionals in the food service industry facing major medical hardships. The Shepherd’s Circle is a NC 501C non profit which purpose is to assist selected individuals within our industry who are dealing with medical crisis and in need of financial and moral support. It is inspired by the work of the Giving Kitchen in Atlanta and it is launched by Craig Rogers of Border Springs Farms as an industry initiative to summon support for this cause across the SouthEast.

Benefactor: The first individual supported from in this cause and foundation will be Annie Vonk- a part of the Atlanta F&B industry who has been diagnosed with Crones Disease and is currently undergoing treatment. Ani Vonk is 20 years old and has suffered with Crones Disease, a terrible auto-immune with no known cure, since the age of 12. Most likely as a result of the medications prescribed to battle her Crones, she was diagnosed with stage-4 non-Hodgkins lymphoma (cancer) in October of 2016. 

Fortunately for Ani, she was a hostess at a restaurant in Atlanta as was eligible for assistance from The Giving Kitchen, a charitable foundation created after Chef Ryan Hidinger was diagnosed with brain cancer and has become a living tribute to Ryan. Ani has been through 12 rounds of radiation and 4 rounds of chemotherapy at the Mayo Clinic in Jacksonville, FL and is battling courageously and with grace. Ani is already planning on relaunching back to Atlanta when she has successfully “kicked cancer’s ass”.

Event Tickets: The event tickets are tiered at three levels. $16 General admission tickets grants you access to the event for live music and fun. $36 Tasting menu tickets grant you access to the event for live music as well as the chef’s tasting stations featuring the best of local Asheville restaurants. $65 Pit BBQ tickets grant you access to the event for live music as well as the chef’s tasting stations AND an evening meal of pit smoked and wood fired barbecue from the pitmasters and local vegetables. Portions of ALL proceeds go to support The Shepherd’s Circle Foundation.

This event is NOT BYO. All guests will receive an ID band verifying age of 21+. All guests 21 and over will have the option to purchase beverage tickets at certain stations managed by festival staff. local and regional beer, wine and spirits will be served by permit. Portions of ALL proceeds will go to support and launch The Shepherd’s Circle Foundation. 

Children 6 and under are admitted free of charge. No pets please due to farm rules. Gratuity is not Included in your ticket price. Guests attending with meal tickets please provide gratuity for your servers and waitstaff.