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Grand opening at Grateful Growers truly grand event

Hundreds of people gathered at Grateful Growers Farm in Denver Saturday to experience the great taste of organic food and the opening of the farm.
Chefs from the culinary school of Johnson & Wales University’s Charlotte campus and chef Salvatore Friedel of the Velvet Hammer Restaurant in Mooresville were there to prepare much of the food that was grown on the farm.
The event also had Windy Gap Winery on site to offer wine tasting.
Owners Cassie Parsons and Natalie Veres purchased 10 acres of land last November in order to make their dream of running a farm a reality.
The day to share with the community was finally here.
“This day is all appreciation and the things that are important to us,” Veres said. “It’s about good friends, family and good food.”
She said without the support of those people, the farm would not have been a reality.
“It’s what our name implies,” Veres said. “We are grateful.”
All the food grown on the farm is done without chemicals. The farm offers pasture raised pork, chicken, eggs and produce.
The food is free of pesticides, hormones, antibiotics and toxic fertilizers.
“East well, do good, feel great,” is the motto of the farm and Parsons said that is exactly what she wants her customers to do.
Currently the farm has 250 chickens, 27 pigs and one full acre of garden vegetables.
“Our projection for next year is to triple our pork and chicken and go up to three acres of produce,” she said.
For more information call (828) 234-5182 or email info@ggfarm.com or visit www.ggfarm.com. Orders can be done by phone, email or via the Web site.
Deliveries are also available.
by Amy Wadsworth

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