June 11 2014

roosterAt The Farm Newsletter June 11, 2014


The sun is shinning brightly,

Its a gift we all can share.

Don’t take your life too lightly,

Thank The Maker that we care.

This note is over due but it’s hard to write when it rains a lot!

Tomato_PlantsWe had all fields open before the last down pour. Have all things planted on time. Now when the last field dries up, we can start the second crops. The season is a learning experience. The soil is not perfect, but we need to get them done.

All things can be planted now. Some things you need to wait until next year. Peas and radishes don’t like hot weather. Some lettuce will make it. Spinach likes to bolt in the hot weather.

Flower beds and containers can be planted until July 4. If the flowers are root bound be sure to untangle them when planting so they just don’t keep going round and round in the soil. I take a scissor and cut up the sides of the root clump, one cut on each side. If the bottom of the pot is really thick, I cut off 1/4 to 1/2 inch, it will re-root.

I had some Morel Mushrooms this season. It was a great experience to have them. A farmer found them and brought them in to sell.

I’m doing fine but the healing is slow. The doctor said come fall, things will be better – Heavens! Its from my knee to my hip that’s giving me trouble. My hip has no pain which is great. What a journey.

I have garden seeds, seed potatoes, onion sets, vegetable plants and hanging baskets.

Come see us At The Farm!


I’m picking Organic Rhubarb 

Fill your Willow Basket with Great Food!

  • Asparagus locally grown
  • Peaches, nectarines, grapes from California
  • Oranges and Pears, California
  • Blueberries, Georgia
  • Baby Red Potatoes, Florida
  • Garlic, California
  • Onions, Georgia
  • Tomatoes, Canada
  • Artisan Bread from Fred’s Bread in Eden Prairie
  • Honey from my Farm
  • Maple Syrup, local


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Rhubarb Crunch

1 cup flour
5 tbl powder sugar
1/2 cup butter
Mix flour, powder sugar and butter
Spread into a 9×13 or 8×10 pan
Bake at 350 degrees for 15 minutes
2 eggs beaten
1 1/2 cup sugar
1/4 cup flour
3 cups fine chopped Rhubarb
Mix and spoon topping onto crust
Bake at 350 degrees for 35 minutes