6 minute read
Reeves Farm
Where the peaches are sweeter
BY JESSIE SHOOK
eeves Farm has been growing peach-
Res on the same land that was homesteaded by Thomas Reeves in 1835. “It was cotton and corn in those years,” said Mike Reeves, owner of Reeves Farm. “They started growing watermelons and selling them on the roadside in the late ‘40s and by 1959, when the first peaches were planted, our first roadside market was built.”
Mike’s father, Donnie Reeves, planted peaches the year Mike was born. “While I wasn’t a part of that decision-making process, I think my dad saw an opportunity and a need because there were not many orchards in or around Morgan County,” Mike said. “It was my dad’s vision to grow peaches and my mom, Shelby, just worked as hard as she could to make sure things kept going for so many years.”
Mike is continuing the family tradition and is now working alongside his two sons, David and Jackson. While they all have different roles, they all work together to keep the farm thriving and successful. David does a lot of work in the field and oversees the laborers while Jackson manages the kitchen and oversees the restaurant side.
David and Jackson both have a lot of pride in being fourth-generation farmers. “I’m very proud that my grandfather started growing peaches and if they could see this now, I think they’d be pretty proud as well,” said Jackson. “I’m sure they didn’t expect this when they started selling watermelons under that tree over there.”
David said that not many people can say that they are a fourth-generation farmer nowadays. “It’s important for me to carry on, but I also really enjoy working in the field,” David added. “Watching our produce grow and make people happy gives us a lot of satisfaction and keeps us going.”
Over the years, Reeves Farm has made some changes to be able to offer more to consumers. While they primarily have only grown peaches, Reeves has branched out to other crops. “We grow strawberries, plums, blueberries, blackberries, tomatoes, watermelons, cantaloupes, squash, cucumbers, sweet corn, pumpkins, peas, beans, okra and sunflowers,” Mike said.
Reeves Farm retails their produce in their market and uses this opportunity to their advantage. By retailing their produce on the farm, they are able to provide fresher and better produce. “While wholesalers let their peaches get ripe over the packing and shipping
(L to R) Mike, Jackson and David work together to manage the farm. Jackson and David are the fourth generation to work at the farm.
John Waddle was the brother-in-law of Mike Reeves. He was an integral part of the farm for 16 years but passed away at the age of 38. Mike Reeves is the owner of Reeves Farm and said he owes the success of his farm to all of the people that have helped him over the years.
process, we let them get ripe on the tree,” Mike said. “I know that makes a difference.” The ability to let the peach get ripe on the tree allows Reeves Farm to offer a better-tasting peach.
The farm has also built a bigger market to retail more of their produce. This market has been a dream of Mike’s for over 30 years. It is located in the middle of the farm and is a representation of their slogan – It’s freshest at the farm. “We want folks to come to the farm and understand the process,” Mike said.
The Reeves have been in the new market for over a year now and are offering more than farm fresh
1958 1960 1962
Mike shows a lot of passion and care when talking about his crops. Sweet corn is one of the crops featured at the market.
produce. “With our new kitchen we make desserts, smoked meats and sides featuring our produce,” Mike added. “We sell jarred goods including jams, salsas, sauces, dressing and pickles.”
The market has been a way for Reeves Farm to utilize their produce in different ways. “We make a lot of desserts that feature our fruit,” Mike said. “Peach is the most popular ice cream flavor, but I firmly believe there is no bad ice cream.”
The market also features a restaurant to offer its smoked meats and sides grown on the farm. Orchards must be pulled out every year and Reeves Farm repurposes the wood to smoke their meats. “We offer chicken, ribs, tenderloin and pulled pork, all smoked with peach wood,” Mikes said. “We call it peach wood smoked barbecue.”
The restaurant will continue to expand its menu and add items such as steamed sandwiches and more sides that feature Reeves produce. “Our plan is to have as many sides as we can that we grow here at the farm – corn, peas, beans, squash and more,” Jackson said.
1970 1975 2020
Reeves Farm is continuing to grow but Mike said that he owes the farm’s success to all the people that have helped him out over the years including friends, family and the woman by his side. “Any woman that is dedicated to supporting a farmer like my wife Lynn, is made of the right stuff,” Mike added. “I always joke that she works to support my farming habit.”
Many individuals have gotten their start at Reeves Farm by working in the field picking peaches or working in the market. “We’ve had generations of help over the years, and I think a lot of them learned their work ethic here.”
There is still much more to come for Reeves Farm in the future. “I think what has given us success in recent years is a great customer base that wants to buy our products and support our farm. We try to work hard, learn from our mistakes and recognize opportunities to be better farmers,” Mike said. “It’s not so much what I’ve done, it’s all the people that have helped me.”
For more information on Reeves Farm you can visit their website www.reevespeaches.com or find them on social media @Reeves’ Peach Farm. Their market is located at 336 Hwy 36E, Hartselle, Alabama 35640 and they are open Monday-Friday 9 a.m. to 7 p.m., Saturday 8 a.m. to 7 p.m. and Sunday noon to 6 p.m.
Other fresh produce such as squash and okra can be found at the market.
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