Pick Your Own Figs and Tomatoes!       Come on out to the farm for a day of fun and picking. We are offering Pick Your Own Figs and Tomatoes now Monday-Friday 9:00 am to 5:00 pm. Figs will be $3.50/lb and Tomatoes will be 2.00/ lb. Other produce may be available for market prices along with our wide selection of canned items and newly harvested honey. Please wear long sleeve shirts and long pants with closed toed shoes when visiting the farm. We are a working organic farm with many bugs.  

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Did you know at the TaylOrganic Farm Mini Markets you can-  

• Change your CSA drop off location and customize your box

• Buy fruits and veggies by the pound

• Buy any of our Value Added Items plus additional items we may have found from local sources

• These markets are open to the public!!
• Bring a friend to a Y Market and tell us about it and we will give you 10% discount on what you purchase that day!!

Decatur YMCA

Thursdays
3:00 pm-8:00pm
1100 Clairmont Ave.
Decatur, GA 30030

Buckhead YMCA

1160 Moores Mill Rd NW
Atlanta, GA 30327

First and Third Tuesdays

3pm-7pm

You do not have to be a member of the YMCA

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Sandy Springs Farmers Market

Saturdays
8:30am-12:00pm
235 Sandy Springs Circle NW
Sandy Springs,GA 30328
Please visit their website for more information and join their mailing list by clicking this link:
 Sandy Springs Farmers Market Website
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Piedmont Green Market

Saturdays

9:00am-1:00pm
 

Click link below for more information
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Piedmont Park Green Market Website
 

Chamblee Tucker Farmers Market

Saturdays
9:00am-12:00pm
 

Click link below for more information
 

Chamblee Tucker Farmers Market Website

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Sundays

Visit their website here

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Saturdays 8:00 am to Noon

Visit their website here
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 TaylOrganic Pork  

 
 Pork chops are selling out fast!! 

Our pigs spent the whole Winter and Spring getting fat on our TaylOrganic produce.  The following cuts are available on first come  first served basis.  Act fast to get your favorite cuts!  

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Honey!!  We have our honey extracted from the hives now and in bottles.  Available in two sizes 80z for $4.00 or 1 lb for $8.00.

 New Honey Product available from our farm made by our bees!

 We have only have one round honeycomb and 12 squares left.  This has been very successful.  Get yours today and discover what everybody is so excited about!! 

Everyone is talking about our new honey at the markets and I have tried it myself and it is amazing!! We also have an 8 oz round container available for the same price.

This honey, a sample of nature's purest and most sweet food, has not been altered in any way, having been distilled from nectar and put in its container by the bees themselves. Use it on biscuits, muffins, toast, cereals, fruit, sandwiches~or just eat plain, as a wholesome candy. The delicate wax may be eaten too, or chewed like gum.

Although we will not have our bottled "Sweet Georgia Gold" available until the middle of July, we have a unique product from our honey bees. We have half combs of honey available using the Hogg method. They are specially priced at $13.95, other sites have them priced at $19.95. You will get 8 oz round or 12 oz square of honey with an edible comb. This honey is totally untouched by human hands.

Order yours today while supplies last. Please specify round or square.

Mr. John A. Hogg is the inventor of Half Comb Cassettes.
"The Halfcomb cassette is prefabricated in one piece clear plastic with comb foundation embossed on the bottom. The foundation is beeswax coated. The box-like cassettes are designed to function as modules in modified standard 4 3/4" comb honey supers; they interlock "piggyback", leaving bee access slots, to form columns of 10 each."

We now can process credit cards for your purchases using the Square!

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Summer Veggie  AuGratin   

 
Layering summer's best vegetables into a gratin can lead to a memorable side dish-or a soggy mess. Juicy summer vegetables like zucchini and tomatoes can exude a torrent of liquid that washes away flavors and turns the dish squishy and soggy. We wanted a simple, Provençal-style vegetable gratin, where a golden brown, cheesy topping provides a rich contrast to the fresh, bright flavor of the vegetables.
 

 
Serves 6-8 as a side or 4 as a light main dish

The success of this recipe depends on good-quality produce. Buy zucchini and summer squash of roughly the same diameter. While we like the visual contrast zucchini and summer squash bring to the dish, you can also use just one or the other. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish. Serve the gratin alongside grilled fish or meat and accompanied by bread to soak up any flavorful juices.

Ingredients

6tablespoons extra-virgin olive oil
1pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
1pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
2teaspoons table salt
1 1/2pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4teaspoon ground black pepper
2medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1tablespoon minced fresh thyme leaves
1large slice white sandwich bread, torn into quarters
2ounces Parmesan cheese, grated (about 1 cup)
2medium shallots, minced (about 1/4 cup)
1/4cup chopped fresh basil leaves

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.