Find nutrition and inspiration at First Fruits Sustainable Farms.
East of Reno in the little oasis of Fallon, regenerative farming has come to life at First Fruits Sustainable Farms. Run by Tim Coverston; his wife, Jamie; and their children, Marshall, Colton, Kari, and Tori, First Fruits provides not only year-round produce and protein, but also a surefire way to dazzle folks at your dinner table this coming holiday season.
New Way of Life
In 2016, husband-and-wife duo Tim and Jamie Coverston realized they needed a change of pace. Having worked together in the construction business since their marriage in 1990 — while simultaneously raising four children — they craved a career that better suited their faith, their family, and the future of this planet.
“We were in the crazy world of construction and decided that life is just too fragile,” Tim shares. “We needed to go in a different direction.”
Wanting to improve not only the quality of their own family’s life but that of their community, the Coverstons decided to focus on what was right under their feet — that is, the land. They have committed to regenerative, sustainable agriculture practices to ensure its continued health.
“Regenerative agriculture builds the topsoil, and all the fertilization we use comes from our farm,” he adds. “We also rotate animals and carbon to make compost for the produce. And solar pumps are installed because water is like gold in the desert here.”
Curating the Farm
A lush haven in Nevada’s arid landscape, First Fruits Sustainable Farms encompasses 50 sprawling acres that support seasonal produce, grazing space, and feed production. In addition to garden favorites, First Fruits raises chickens, hogs, cows, turkeys, and ducks. In all facets of the farm’s production, Tim shares, honoring the land comes first.
As with all animals, turkeys are grazed outdoors on acres of scenic pasture. If you’re looking for a local turkey for your Thanksgiving feast this November, First Fruits is licensed to process poultry, so any turkey you gobble will have come straight from the farm to your table.
“We believe that we should leave this place better than we’ve found it, and our intent is to regenerate the land and soil in order to grow healthy, nutrient-dense food,” Tim says. “Healthy soils equal healthy food equals healthy people.”
First Fruits Sustainable Farms
775-427-9401 • Firstfruitssustainablefarms.com
This Thanksgiving, complement your mashed potatoes, cranberry sauce, and pumpkin pie with a turkey that will be the talk of the holiday season. First Fruits allows you to preorder and reserve a turkey that will be processed and delivered before Thanksgiving. To place your order, call the farm or email Firstfruitsfallon@yahoo.com.
Zuppa Toscana
(courtesy of the Coverston family, owners, First Fruits Sustainable Farms in Fallon. Serves 6 to 8)
10 cups water
7 cubes chicken bouillon
1 teaspoon salt
2 teaspoons crushed red pepper flakes
2 teaspoons minced garlic
1 pound medium russet potatoes (about 10 potatoes), peeled and cubed
1 pound Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn into small pieces
1 cup heavy cream
4 strips bacon, cut into small pieces
In large stockpot, combine water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook over medium heat, stirring occasionally.
Sauté sausage and onion in skillet until sausage is brown, then add to stockpot along with kale. Simmer for 20 to 30 minutes or until kale and potatoes are tender. Add cream and bacon bits, then simmer for about 10 minutes. Serve in bowls and enjoy once cooled.
If you prefer creamier soup, simply simmer it longer, mash some of the potatoes in the pot with a wooden spoon, and stir frequently until it reaches desired consistency.
