Come see us on Facebook. This has the most current pictures and interaction.
https://www.facebook.com/JazzberryFarm/
Read a very nice Elk Valley Times interview article about JBF.
Welcome to Adams Freeze-Dried Farm Goods
Don Adams, a retired music teacher turned organic farmer, has dedicated the past 14 years to growing fruits and vegetables naturally on his Lincoln County farm. Inspired by a health scare decades ago, Don embraces organic gardening, permaculture, and freeze-drying to promote nutrition and soil health. Using natural soil amendments and sustainable practices, he grows nutrient-rich produce and preserves it using advanced freeze-drying methods—ensuring maximum flavor and shelf life.
From kale, okra, and Swiss chard to apple-cinnamon snacks and freeze-dried candy, Don’s unique offerings are sold at local markets and festivals, where he’s known as the “freeze-dried man.” Operating under Tennessee Cottage Laws, his handcrafted, long-lasting snacks are available at events and Buckley’s Market year-round.
Visit Don at the Fayetteville First Saturday Market or follow him on Facebook to learn more and taste the difference of truly natural, nutrient-packed food.
A very nice podcast interview with Michael Kilpatrick about Jazzberry Farm and Freeze Drying. Podcast Summary: Don Adams on Freeze-Drying, Homesteading, and Nutrient-Packed Farming
In this episode of The Thriving Farmer Podcast, host Michael Kilpatrick talks with Don Adams of Jazzberry Farm in Taft, Tennessee. A retired music teacher turned homesteader, Don produces 80% of their own food using organic and permaculture practices. He raises goats, grows a wide variety of produce, and has built a successful freeze-drying business that transforms their harvests into nutritious snacks.
Don shares how a personal health journey led him to focus on food quality and self-sufficiency. He explains the science and process behind freeze-drying, and how it allows him to create shelf-stable, nutrient-rich snacks like seasoned okra, zucchini chips, tomato bruschetta bites, and freeze-dried candy that’s become a crowd favorite.
He dives into the challenges and innovations of freeze-drying, including experimentation with flavors, perfecting moisture levels, pricing strategies, and packaging. Don also discusses marketing through local festivals and farm stores, the value of storytelling at markets, and how freeze-drying adds profitability and shelf life to perishable crops.
Whether you’re a farmer, foodie, or aspiring homesteader, this episode is packed with practical tips, product ideas, and inspiration for anyone interested in sustainable, value-added agriculture.