June 25 2014

Posted on Posted in Newsletters 2014 Tagged with , ,

At the Farm RoosterAt the Farm Newsletter 

 

The rain keeps falling

The landscape is lush.

Don’t be calling

The Ark has turned to mush!

Hello!

To be a farmer takes a lot of guts! Its a gene I was born with. I really don’t think you can learn, all the ups and downs of farming. Farming is not for the faint of heart.

I got a few baby chicks. Its fun to have them stroll the yard after a while. I have eight old ones but I thought I needed a few new ones also.

The gardens are struggling. Its hard for things to grow with all the rain. I still have some fields to plant, one I will never get in this season.

The lettuce, kale, and green onions are fabulous! Kohlrabi is starting to bulb. Brenda, Meghan and Don have done an excellent job keeping the weeds out.

The garlic is starting to make scapes. Its a curl that shoots up like a stem. We cut that and make pesto with them. They are ground. Some we use in salads. We are still picking rhubarb, but its soon done. I quit picking July 4. Home grown asparagus is almost done. The peas are climbing. In a normal year we would be picking them now.

Come see us At The Farm!

Donna

I’m picking Organic Leaf Lettuce, Romaine Lettuce, 

Green Onions, Kale, and Rhubarb

 
Fill your Willow Basket with Great Food!
  • Sweet Corn, Georgia
  • Yellow Flesh Peaches, California
  • White Flesh Peaches, California
  • Bing Cherries, Washington
  • Red Plumbs, California
  • Radishes, locally grown
  • Red & Green Grapes, California
  • Watermelon, Indiana – soon
  • Muskmelson, Indiana – soon
  • Baby Red New Potatoes, Missouri

 

Rhubarb Torte

 
Crust 
1 cup butter
2 cups flour
2 tbl sugar
Mix and put in glass 9 x 13 pan
Bake 15 mimutes at 350 degrees
 
5 cups thin sliced Rhubarb
Put on the crust
 
Filling
6 egg yolks
2 cups sugar
4 tbl flour
1 cup whipping cream
Mix, pour over Rhubarb
Bake at 350 degrees for 35 minutes
 
Meringue
Beat 6 egg whites
12 tbl sugar, used one tablespoon at a time
1/2 tsp cream of tarter
Beat the whites and tarter, adding 1 tablespoon of sugar at a time. Beat very stiff. Spread over baked filling. Bake at 325 degrees for 15 minutes or until golden brown.
 

Enjoy! 

Don’t use a convection oven, it blows the meringue!