Spotlight on The Mayhaw

 

We’re thrilled to share the latest news about The Orchard, the newest village blooming here at The Farm at Okefenokee. If you’re not yet familiar, The Orchard offers a truly rare opportunity to own a cabin nestled in the heart of an 8-year-old olive grove—a place where the pace of life slows and nature takes the lead.

These homesite + cabin offerings blend the elegance of handcrafted architecture with the peaceful rhythm of regenerative agriculture. Whether you’re drawn to the cozy charm of our Mayhaw (starting in the $485s) or the refined grandeur of our Royal Palm and Belgian models (approaching $1.25M), The Orchard has something thoughtfully designed for every lifestyle.

 

This month, we’re putting the spotlight on The Mayhaw—a beautifully proportioned 900-square-foot cabin designed specifically to nestle into the rows of olive trees. It’s the perfect balance: compact enough to feel cozy, yet airy and open to capture garden views and embrace outdoor living. Ideal for quiet retreats, weekend escapes, or a personal basecamp for life at The Farm.

We originally designed just six Orchard homesites to accommodate The Mayhaw, and three are already under contract. That means only three remain—and with growing interest, they won’t last long. If you’ve been dreaming about life on the farm, this is a chance to step into it with ease, style, and a truly one-of-a-kind setting.

 

Imagine waking up to olive trees swaying outside your window, walking to harvest your dinner, and ending the day under stars, surrounded by nature and neighbors who value the same things you do.

 

We would love to welcome you home.

 

Farm-to-Table Adventures

On March 29th, 70 guests gathered within The Clubhouse, excited to see the building's progress from a covered pavilion to a walled event space featuring a fireplace, lounge, kitchen, and restrooms. As the five-star chefs prepped dinner, guests grabbed glasses of wine, water, or sweet tea before embarking on a tractor-pulled wagon tour guided by Co-Founder Doug Davis. Other guests wandered the Standing Gardens, learning from Garden and Greenhouse team members Dixie and Nicole, and General Manager Marissa. 

 

Guests returned to The Clubhouse to enjoy charcuterie created and arranged by our culinary partner, Congaree and Penn. Musician Mitch Davis created a relaxing ambiance, paired with the soothing sounds of the Clubhouse fountain. The oyster roast — the last one of the season — served as a Southern-specific appetizer as tantalizing aromas wafted from the Outdoor Kitchen. 

 

The multi-course dinner began with fresh bread and a dip made from root vegetables grown at The Farm at Okefenokee. Fresh salad followed, then chicken and pork prepared with freshly made chimichurri sauce and other South American flavors. Dessert, a custard cake with grilled pineapple, completed the evening.

 

Guests left with full stomachs plus some of the honey, mayhaw cider, and olive oil produced at The Farm. All attendees had overwhelming praise for the food, music, friendly and amenable service, and the beautiful project that we love to call “The Farm.”

 

Reservations for the March 29th dinner sold out fast, and the April 26th dinner is likely to do the same. Reserve your place at the table by visiting our website. If you can't make it to the April dinner, you can purchase tickets for May 17th, the final date for this dinner series.

 

We will see you at The Farm!

Standing Tall

Winter can be cold and dreary, urging us to come inside, snuggle by the fire, and rest. But in USDA zone 9a, winter doesn't last long. We're over a month past our final frost date. Crops fill the Standing Gardens, feeding on compost and biochar, ready to grow tall and produce beautiful and nutritious food.

 

This year, some of the exciting crops include:

The next time you visit The Farm at Okefenokee, take a moment to stroll through the Standing Gardens. Inhale deeply. Taste a flower. Enjoy life.

April Brings New Life

Is it possible to share too many baby animal photos within the month of April? Of course not! That's one of springtime's sweetest pleasures.

 

With eggs hatching in incubators, piglets born on pasture, goats bleating from forested grazing areas, and wildlife hatching and sharing in the ecosystem, we're excited about all the new life around us! And what better place to view new life than as a cabin owner? With expert Team Members to guide all aspects of birth, hatching, and growth, the cabin owners can watch or snuggle the farm babies without staying up all night in kidding stalls or cleaning up the mess (unless they want to). Where else can you experience these miracles of life full-time, without the learning curve or hassle?

 

If you don't own a cabin or you live too far away, follow our Instagram account to see photos of each new life as it's born or hatched at The Farm.

Who's Ready for Mayhaws?

Mayhaws are a southern-specific native hawthorn fruit within the rose family. Though sour and seedy, their juice makes delicious jelly, cider, and vinegar similar in flavor to confections made with crabapples. Very few companies in the United States produce and sell mayhaw jelly, though many southerners speak fondly of childhood memories and spreading the rosy treat on hot biscuits.

 

The process of making mayhaw jelly includes harvesting and washing the fruit. Since the berries can spoil fast, Farm Team members must work on a strict timeline to either juice or freeze the fruit. Steam juicers remove concentrated juice without concern for seeds or stems. The juice then combines with sugar and pectin. After a hard boil for a minute, the syrupy liquid is ladled into sterilized jars and sealed. Jelly can last for decades if sealed correctly, though most of our mayhaw jelly doesn't even last until the next year!

Weekly Wildflowers

If you follow our Instagram page, you've seen a few photos of the region's stunning wildflowers. We will snap photos and share Wildflower Wednesdays as long as southeastern Georgia continues this stunning show of color. 

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