4485 W CR 1000 N Rossville, IN 46065 Google Map 765-230-0735

Farm News & Blog

Catch the latest news and information from our farm right here.
Posted 4/24/2011 8:18pm by Nate & Emily Parks.


Happy Easter means spring is here! One of the great benefits of winter is how amazing mother nature looks in the spring. It always lifts my spirits when all the brown and gray of winter starts turning into the green of spring.
If you were thinking about us Tuesday evening, thank you. We are incredibly lucky to have made it through the night with little to no damage, while neighbors just north and west of us lost barns, grain bins and trees. With six plastic covered greenhouses out there in the wide open, one has a little bit harder time sleeping on nights like that.
The rains are delaying some key plantings, so the greenhouse and one of then unheated houses are really overflowing. But what has been planted is looking good all things considered. Looks like we may have a chance this weekend to get some more plants out.


Saturday, April 30th is the first market of the year for us this year. So we tried to enjoy this last weekend off until November. The Lafayette downtown market will open this weekend from 8am -12:30 pm, hope to see you there. Plenty of fresh lettuce and spinach, green onions and rhubarb will be available. We will also have tomato, pepper, and herb plants available as well.


New to the farm this year, Emily has been working hard on some pretty incredible hanging baskets. The perfect gift idea for Mother's Day, which is coming up on May 8th. We have nearly 200 hanging baskets to choose from. There are two ways to get your hands on them...come to the Lafayette Market on Saturday, May 7th, or come out to the farm and pick the perfect one!!
The Greenhouse will be open:
THURSDAY MAY 5th 3-7pm
FRIDAY MAY 6th 8-7pm
SATURDAY MAY 7th 3-7pm

Baskets are $20.00 each at the Market or $17.00 here at the farm.

We are delivering the last of the Winter Egg shares this week Tuesday 4-6pm at Wabash College in Crawfordsville, and Wednesday 4-6pm at Great Harvest Bread in Lafayette. If you are a CSA member and would like to order spinach, green onions, rhubarb or lettuce mix, make sure and do so by Tuesday morning at 8 am.  Here's a link:

Have a great week
Nate, Emily and Jensen
Posted 3/21/2011 8:53pm by Nate & Emily Parks.


Hi Everyone!
We're off to a great start for the 2011 season.  Thanks to everyone who has signed up for our CSA.  For those who have yet to sign up, March 28 will be the last day you can sign up AND get the 15% discount.  After March 28th, the discount will decrease to 5%. 
Here's a link for your convenience: http://tranquilridgefarm.com/members
Nate & Emily
Posted 3/13/2011 9:54pm by Nate & Emily Parks.
                                  TRANQUIL RIDGE FARM
                            LOCAL FOODS, NATURALLY GROWN

We finally found our delivery site for West Lafayette!  The folks at Calvary Baptist Church on Kalberer Road have been nice enough to let us use their parking lot on Wednesday evenings from 4:30-6:00 p.m. beginning May 4th-October 27th. 
Please make sure to update your pickup location to either West Lafayette on Wednesday or downtown Lafayette on Saturday mornings, as these will be our only two pick up locations this summer in the Lafayette area.
Great Harvest deliveries will end in April, and we will switch to the West lafayette location weekly begining in May.
We will also be doing Crawfordsville deliveries on Wednesday evenings this year as well. This is a change from Tuesday like last year. This is an effort to concentrate our deliveries and time away from the farm.

We also have set the E-commerce site up and running, which is where you will be ordering your baskets each week. The only way to order online from us is if you have purchased a CSA membership. After you place your order, it will ask you for your email and password. You will need to set up a password before ordering. Do that here:
http://www.silverthorn-farm.com/login_lostpassword.  Once you set up your password, you will be able to check out. You will see your available balance at the end of the transaction which will allow you to see exactly what you have left available for the year. Remember that a full share begins with $575.00 and the half share begins with $345.00. If you have already purchased items this winter and didn't pay at the time of delivery, that total has been deducted and you will see the current available balance.  Email us with any questions or problems

Spinach is ready this week!  You can order it by clicking on the link:
Please have all orders placed by 8 am Tuesday morning.

We are very low on egg cartons.  If you or anyone you know has extras, we would love to reuse them!

See you Tuesday at Wabash and Wednesday at Great Harvest with eggs this week

Nate, Emily and Jensen
Posted 2/13/2011 7:18pm by Nate & Emily Parks.


Man, if this sunshine and warm temps don't make you feel good, I don't know what will. The anticipation for spring has officially begun. Tomatoes and onions are sprouted and more is on the way soon. The spinach is looking great, we should have some available for members in the coming weeks. Our propigation and early tomato house is just about ready to fire up. The other unheated greenhouses should really come together over the next couple of weeks as well, now that the ice and snow are melting away. Hard to believe market season will be starting in just a couple of months.
Speaking of markets, we are excited to be participating in another market on Saturdays this summer. Carmel Farmer's Market is expanding into a new space at the Palladium, and has a few openings for new vendors. We have been looking for an Indianapolis outlet for a while, and the Carmel market really feels like a good fit for us.


Have you signed up yet?? Spring is just around the corner along with all the goodies that come with it. We appreciate those of you returning for another season, as well as those of you just getting to know us this year. When you support a small farm through a CSA program you really are changing the way America farms and eats (fresh, local, sustainable, clean food.)
Giving us your commitment to our farm means that we can plan our crops, buy our seeds, and run our farm without the need for outside financing. This year will be one of our finest I am sure. We hope you come along for the ride with us. You can sign up easily online right here:
We are still searching for a home or business storefront in West Lafayette where we can deliver our products on Tuesday evenings May-Oct. If you or someone you know has a good location we would like to check it out.


Egg delivery this week should be much nicer than last time.  Don't forget to bring us your used egg cartons please! 
Tuesday 4-6 in Crawfordsville and Wednesday 4-6 at Great Harvest Bread Co.  See you there!

Thanks and have a great week
Nate,Emily and Jensen

Posted 1/2/2011 9:07pm by Nate & Emily Parks.


The new year has arrived and the days are getting longer again, that means the greenhouse will be getting fired up in the next few weeks. The unheated greenhouses will be planted in the coming months as well. Hard to believe spring is just around the corner. January and Febuary are big months for signing up new CSA members for the coming season. If you had a membership last year and would like to join for the 2011 season just go to the update membership menu and follow the steps provided 
If you are a new member to the farm for 2011 the membership sign-up option is where you will need to click. http://www.silverthorn-farm.com/members
Sign up by Jan. 15th with only 50% down and 50% due by March 15th or of course you can pay the full amount. After Jan. 15th full payment will be required to open a new account.
We have a few butternut squash left, get them while they are still good. Did you know they actually become sweeter with time?  You can order them whether you are a member or not. It's simple, just go to the "buy our products" list under veggies
Eggs can be ordered here:  http://www.silverthorn-farm.com/store/391
And meat can be ordered here:  http://www.silverthorn-farm.com/store/383

Some of you may know or have heard of Erick and Jessica Smith; they own and operate This Old Farm just east of Darlington. For the past several years they have been raising organic and naturally grown meats and eggs.  Last spring, they purchased R&M processing in Colfax, with the goal of serving the local community with greater options in processing their meats and helping small farmers like us distribute our goods to larger venues. They were off to a great start this year, and then Monday, Dec. 27th fire ripped through the building leaving it nearly a total loss. If you know Jessica, it should be no surprise that when I talked with her the following morning, she was greatful that no animals or people were hurt and eager to put a plan together to get things back up and running.
Several years ago when I first met Erick and Jessica I built a house for Erick's father at their farm. I am going to be a part of this project as well, mostly in the planning stage. This time of year doesn't allow me much more of a time committment . Keep your thoughts and prayers with them as we try to get this project up and running for them by June 1st. Just in time for our first batch of chickens to be processed!

If anyone is interested in purchasing a milk share from This Old Farm, friends of ours have an extra share that they would like to sell. Email us for details. Thanks!


Posted 12/6/2010 7:08am by Nate & Emily Parks.
              Tranquil Ridge Farm
                      Local Foods, Naturally Grown


Egg share delivery is this week. Tuesday from 4-6p.m. at Wabash College in Crawfordsville, and Wednesday from 4-6p.m. at the Great Harvest Bread Co. on Kossuth st.
If you cannot make it to pick up please let us know. My phone is 765-230-0735 if you need to change plans late.

Farm News:

It seems that we are as busy as ever around the farm this fall/winter. All six greenhouses have been taken down and brough home, three are set up and nearly ready for plastic. I was hoping this would be the week to get them covered, but mother nature seems to have other plans. Our lettuce and spinach that are growing inside of our original high tunnels are looking and tasting great. If you haven't experienced Lettuce or spinach grown in the dead of Indiana winter, you just don't know what you are missing. Every year it still amazes me to walk outside into a 15 degree day with raging wind and snow, then walk into an unheated greenhouse and pick a fresh salad for dinner. It will certainly ward off the gray winter blues.

Veggies available this week

Lettuce mix
Butternut Squash
Hakurei Turnips
Pak Choi

Don't forget to order your veggies, we will deliver them the same time and place as the eggs, we have a nice variety of pork, and a few cuts of beef available as well.

See you Tues and Wed.
Nate, Emily and Jensen

Posted 11/21/2010 8:30pm by Nate & Emily Parks.
We are delivering Veggies and eggs This week,Tuesday at Wabash College and Wednesday at the West Lafayette Farmer's Market.

Veggies available by ordering through our website under the heading buy our products, you can pay with paypal online, Use your CSA Membership or pay cash at pick up.


Brussel Sprouts
Lettuce Mix
Diakon Radish
Butternut Squash
Potatoes (from our friends Reuben and Becky Brubaker)
Pak Choi
Napa Cabbage

Pick up time at Wabash is 4-6p.m. on Tuesday
West Lafayette Market is from 3-6p.m. Wednesday evening

and have a great Thanksgiving
Nate, Emily and Jensen
Posted 10/25/2010 9:34pm by Nate & Emily Parks.


WABASH CAMPUS DELIVERY NOTICE: Our normal delivery location behind the chapel is shut down due to road construction. We will be in the parking lot on Jennison st. directly south of the football field. The eastern most part of the lot should have plenty of room.

This week marks the last week of both regular farmer's markets and final week for CSA delivery. You would think that maybe we will be looking for something to do next week, right? Not quite! The winter "to do" list is large and keeps growing. What do we have planned? First, we need to finish planting garlic, and cover crops. We plan on putting a concrete floor in the barn this winter as well as another face lift on the washing and packing area. The hens need a permanent area, so the old barn that is half fallen in is the perfect candidate. Probably should finish siding the house....
The BIG project this winter...We bought 6 greenhouses this week that need to be taken down, moved, put back up and filled asap. Adding these greenhouses will give us 15,000 square feet under cover. Winter vegetables, early and late tomatoes, raspberries, salad mix in mid-summer are all options that we will now be able to capitalize on.
Why are these so important to us? Most problems with vegetables and fruit in our part of the country comes from weather related issues, and pest infestations. Too much rain, not enough rain, wind, early frost, late frost, too hot or too cold. Now we have the ability to control these issues. These greenhouses are actually called high tunnels, which is just a term for unheated greenhouses. Most crops grown in these will not need much if any heat. With intensive management these structures yield more fruit per plant, mostly because loss to weather damage, bird damage and pest damage are nearly eliminated. After the last three years of almost no tomatoes from our outdoor plantings we are convinced of the benefits. So if you are looking for some exercise in the great outdoors, reserve the second weekend in November for dismantling some greenhouses with us. We could use all the hands we can find.

You have em' and we need em'.  Let's make a deal. You bring them to us and we will reuse them as long as they are clean and still in usable shape.



Well, we made it. Looks like the craziest growing season we have ever had is almost over. 25 weeks of feeding 68 families and one left to go. The emotions at the end of the year are always bouncing around from relief, disappointments, acheivements and any number of other thoughts from day to day. Thank you for allowing us to be your farmers. We take the job very seriously and are proud to bring you clean, organic, sustainably raised products each and every week.

The 2011 CSA season is well under way, with winter egg shares as well as veggies. We will be offering a payment plan this year for all summer shares. Sign up now through December 30 with a deposit of 35%, a second payment of 35% will be due on or before January 15th, and the final 30% will be due by March 15th. Your partial payments will be immediately available to use on any winter veggies that may be available. Your early committment allows us to plan better, purchase products early for discounts, and make needed equipment upgrades for the coming season.

As mentioned, the weekend of November 13th we are looking for as many extra hands as we can find to help in dismantling the greenhouses we have purchased.  I will be taking down most of the smaller pieces of the greenhouses prior to that weekend. The more hands on deck, the faster we can get these guys down and back up here at home. Let me know if you have time available.

Thanks for a great year,
Nate, Emily and Jensen.

Posted 10/18/2010 10:35pm by Nate & Emily Parks.



A little rain this evening. Not much, but it sure does feel good seeing the dust settle for a bit.  One would think, with two weeks of the market and csa season left, that we would be winding down and packing things away for winter right?  In some aspects, yes, we are winding most projects down and preparing ground for winter cover crops. But we are still planting quite a few hardy winter crops. Most will be held over through the winter for an early spring harvest.  Some, like spinach, green onions, kale and lettuce, can be harvested under cover or in the unheated greenhouses most days that the temps rise above freezing. This really marks the beginning of a new season, the winter harvest season. Every year we test and try new things to see what and how much we can produce in the off-season. There is really nothing like a sunny, 50 degree greenhouse on a cold January day. And of course being able to have fresh greens in the dead of winter can cheer just about anyone up.

Check out what we have in store for next season!
We have been working on a great new option for delivering fresh veggies to you this winter. Our website will now have the option of ordering product online with deliveries every other week to Lafayette and Crawfordsville. We are not doing winter vegetable shares this year, but we do anticipate having product available for at least November and December. We will send an email prior to the weeks delivery with what we have available. You will be able to log on, shop the online store, scroll through the options and make your selections.  You can pay online with Paypal or at the time of your pick up.  This new capability also makes our CSA model work a little smoother for next year, which brings me to the next topic:

This year's CSA program was a big hit. Members were able to choose products from what we had available and put together their own share each week on site. We like this option and think you did too, but have been searching for a way to simplify the delivery site as well as provide more options to our members. With our new online ordering capabilities, choice and efficiency will go hand in hand. The weekend prior to your delivery, we will open the online store with all that is available for the week. You place your order and we deduct the total from your balance. Each week when you pick up your share an invoice with your balance available will be in your box. 

This system will allow us to pick, wash, pack and deliver exactly what is needed and help to eliminate waste. Pick-up will also be much smoother.  Stop in, grab your box, and be on your way!
Another change for next year will be how we distribute our meat shares. Instead of a pre-determined type or quantity, you will be able to use your share to purchase any meat product as well. If you are interested in both meat and vegetables, you may consider a full share for vegetables and a half share for meats, or split the full share to get a little bit of each.  The half share could also be used soley for meat if you would like.  Combine any option to create your perfect share.
When you purchase a share for next season you will automatically receive an additional 15% credit to spend on your share. This means that the full share cost of $500.00 would receive $575.00, and the half share cost of $300.00 will receive $345.00. This will ensure that you get our best price available, as well as eliminate the confusion of the unit system in place this year.
Your cash will be available to spend immediately from November 2010 -November 2011, if you wish. This will allow you to keep the membership discount on any product available during off-season deliveries.  All items will be on a first come, first serve basis this winter, as nothing is for certain when it comes to winters in Indiana.
Egg shares will still be a separate option, and any excess will be made available throughout the year online. We generally have a high demand for our eggs, so sign up for the seasonal share, which will ensure you'll get some!



All new membership options should be available by the week's end. Let us know if you are having any difficulty. Also don't forget your winter egg share. 
Brussel sprouts will come next week. They are much smaller than normal with the lack of rain this summer/fall so we are waiting until the last minute, and will probably have to pick the larger ones as opposed to whole stalks as we would normally do.

Thanks again to Crawfordsville members who picked up on Monday last week.  Spending the whole day with Jensen on his birthday was a blast!  He thanks you too!

Have a great week!
Nate, Emily, and Jensen


Posted 10/4/2010 9:18pm by Nate & Emily Parks.

I think it is safe to say that fall is here. There was quite a layer of frost on the ground this morning; much more than I thought would come in.  No noteable damage in the fields, however, we did not hit the freezing mark, which is really when the damage begins. One more night to make it through and then it looks like at least another ten days or more of moderate frost-free weather. 

Thanks to all who braved the rain, wind and cold temps this weekend, overall I would say we had a nice turnout, and plenty of smiling faces on all of the kids. 

Most of the pumpkins will be delivered this week, and the first of next. In the fields we are starting to put up our low tunnels to cover plants for the winter and finish up some final plantings in the hoophouse. Squash and potatoes will be transfered to the cellar for their winter storage resting spot. Emily and I can start to see the light at the end of the tunnel for this season. Usually this time of year we are pretty exhausted, but this year seems to be even harder. The work put into the farm seems to have doubled and the  product coming out has been cut in half. Even though the year has been tough, there is no doubt that many lessons have been learned and will be applied next season.




As the season starts to wind down you will notice the product looking alot like spring with the exception of potatoes, sweet potatoes and squash. Winter squash may seem a little boring to some if you haven't looked or tried all the options available. One of our favorite dishes in the fall is Butternut squash and black bean chili, the sweet taste and texture of the butternut combined with the heat of your favorite spices is sure to be a hit to all who give it a try. Check out the Spaghetti squash recipe as well.


Hands on time: 20 minutes  Total time: 1 hour and 15 minutes  Serves: 8


    4 tablespoons vegetable oil

    4 medium yellow onions, coarsely chopped

    2 medium red bell peppers, seeded and coarsely chopped

    1 medium jalapeno pepper, seeded and finely chopped

    4 garlic cloves, minced

    2 medium butternut squash, seeded and cut into 1-inch pieces (about 10 cups)

    2 cups canned vegetable or reduced-sodium chicken broth

    2 14 1/2-ounce cans diced tomatoes

    2 15 1/4-ounce cans black beans, rinsed and drained

    4 tablespoons chili powder

    4 teaspoons ground cumin

    2 teaspoons dried oregano

    2 teaspoons salt

    2 cups fresh or frozen corn

    1 cup cashews, coarsely chopped


In a large stockpot over medium heat, add the oil. Add the onions, red peppers and jalapeno and saute until softened, 5-8 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly. Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano and salt and stir to combine. Bring to a boil.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Add the corn and cook for 5 minutes, or until the vegetables are tender, stirring occasionally. Top each serving with cashews.


Per serving: 443 calories, 15 grams protein, 17 grams fat (percent calories from fat, 34), 66 grams carbohydrates, no cholesterol, 816 milligrams sodium, 11 grams fiber


  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 (14 ounce) cans stewed tomatoes
  • 1 tablespoon dried basil
  • 1 cube vegetable bouillon
  • black pepper to taste
  • 1 (15 ounce) can black olives, chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese


  1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
  2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
  3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
  4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
  5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.



  • If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes. Use them as appetizers.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 280 | Total Fat: 15.9g | Cholesterol: 27mg

Delivery Day on 10/25/2017March 6th, 2017

We deliver to the following areas on Wednesdays: Kokomo, Lafayette/West Lafayette Logansport On Farm - Rossville

Delivery Day on 10/18/2017March 6th, 2017

We deliver to the following areas on Wednesdays: Kokomo, Lafayette/West Lafayette Logansport On Farm - Rossville

Winter delivery season has come to a closeJanuary 14th, 2017

We made it! Your Farmers made it! This week will be the last of our winter deliveries. Not to worry, however! We will resume weekly deliveries the first week of May. Winter greens and veggies have

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