Our farm got 50 new additions today, in the form of black broiler chickens! At this point, they are still tiny little fuzz-balls that are very cute...
I spent the morning readying the brooder for the arrival of these little black peepers.
Our farm got 50 new additions today, in the form of black broiler chickens! At this point, they are still tiny little fuzz-balls that are very cute... I spent the morning readying the brooder for the arrival of these little black peepers. The Farmer's Daughter
0 Comments
This week we have some of Racheal’s famous rhubarb cream pies. She has been making these for years and is known around and about for her secret recipe. Come on by and pick one up. In the gluten free section this week we have Katie's Brownies and she has made some dark sandwich bread (my favorite). She was busy this week so her attempt at making a rhubarb filled cake will have to wait until later. The garden is slowly coming along. Perhaps a bit too slowly for us but this week I have some fresh pink radishes. My dad loves these but I have saved a few back for you. I also have more spring onions. This cooler weather is keeping them from getting hot. As something extra, I have freshly cut and tied oregano that is ready to take home to your kitchen to dry. And if you are looking for something a bit different as a refreshing adult beverage come by and pick up some freshly cut mint that is prefect for a Mint Julep. Not familiar with a Mint Julep some on by and pick up some mint and get the recipe. See you at the market! The FarmersWell, this week’s market looks to be cool and perhaps damp but not soggy so we hope that you all plan to come on out!! This cool and wet weather is going to continue to slow down the produce but we do have some rhubarb this year. We are still attempting to revive our rhubarb patch after an outbreak of voles that got into it and ate the roots. It appears that there will be some Rhubarb this year, not as much as we have had in the past but at least there will be a few pounds to offer our customers. This site has the biggest collection of rhubarb recipes that I have ever seen; make sure to check it out for some new recipe ideas. http://www.rhubarbinfo.com/recipes If you would rather not have to cook with rhubarb but want a little treat, I made a fresh batch of Rhubarb Strawberry Jam this past week. Something else that we will be adding to our tables this week is our Plantain Salve. Many of you have bought this in the past. I think everyone in my family has their own personal jar. We use it for chapped or cracked skin. It also works terrific for anything that makes us itch. It even works on chiggers!! Plantain is a natural antibiotic and it is wonderful for keeping infection out of those minor cuts and scrapes. (We have even used it in some not so minor cuts.) We will have our usual Focaccia Bread, a couple of sandwich loaves and a couple of Artisan Greek loaves. This week’s Gluten/Grain Free items are Brownies, Brown Bread, and Raisin Bread. The FarmersWell, it looks like the rain made its way through before market hours! So we look forward for you all coming out and visiting us this week. Our family has been out of town this week so we have a little less baked goods available, but I made a fresh batch of Focaccia Bread this morning and another flavor of jam. This one I am calling Tutti Frutti and think you will like it. It has a hint of special ingredients in it that will compliment your morning bagel or toast. And of course we have doggie biscuits!!. We have rhubarb this week and some spring onions! See you there!! The FarmersWe have no produce to take to market yet, so what will you discover on our tables tomorrow? The edible products you will find will be something along these lines: Come out and visit! The FarmersThe weather has been against us this spring. This will slow down our produce production so if you come out to the markets and find only crafts and jams then we ask that you be patient with us. Remember that locally grown means the growers must contend with the weather. The three things one must have in order to grow produce, aside from dirt, is warmth, rain, and sunshine. Last year the ground stayed cold for too long. The two years before that we had too much sunshine and not enough rain. Here at Third Generation Farm we have our spring produce planted. If you want a look at the roster of things that we hope to provide in the coming weeks, here is the list: Carrots -- Koroda Long, Atomic Red, and Amarillo, Greens-- Blue curled Kale, Russian Red, Tronchuda Kale, Verde De Taglio Chard, Perpetual Spinach Chard, Monstrueux de Viroflay Spinach Lettuce-- Lolla Rossa, Brune D’hiver, Val d Orges, Mignonette Bronze, Forellenschluss, Oak Leaf, Rouge Brenobloise, Gentilian, Bronze Beauty, Red Romaine Oriental Greens-- Michihli Cabbage, Thai Mustard Greens, Ching Chang Bok Choy, Shanghai Green Choy Beets-- Bulls Blood, Golden Beets, Detroit Reds. Peas-- Desiree Dwarf Blauwschokkers, Snow Pea de Grace, Sugar Ann’s Sweet Onions-- Texas and Red Candy. Radishes-- Chinese Red Meat, Saxa II, Purple Plum, Pink Beauty, White Hailstone Tomatoes-- Big Boy, Yellow Pear, and Cherry Peppers—Yummly, Sweet Banana, Yellow Bells, Green Bells, Jalapenos, Hot Wax Banana, Habernos Cabbages—Green and Red Broccoli Cauliflower Kohl Rabi-- Green and Purple We will be adding to the list in the coming days. Stop back by to see what is growing. By the way, some people ask us to grow extra for them; so if you have such a request, now is the time to let us know. The FarmersThe first farmer's market opens this Friday! May 2nd seems rather early this year for the market season to begin, since, due to the lateness of the winter, only a fraction of the garden is planted. Even the rhubarb isn't ready for harvesting yet! Nevertheless, we'll be there and we look forward to seeing you there, as well! We'll have sauerkraut, bread, gluten/grain-free goodies, jams, and a variety of craft items. The Farmers |
The FarmersA third and fourth generation farm family of five... Archives
April 2015
Categories |