June 8 Newsletter

Hello!

What do you think of the late May weather? We froze some in the fields. Hope it comes back. You know, when I grew up we never planted gardens until May 31. That’s the old Memorial Day. Some things we should have waited.

I had a great weekend at The Farm. I closed Memorial Day. People had a lot of plans for 3 days, a lot of people were up north.

I had a lot of new people. Had a man stop from North Carolina. He is an auctioneer and was driving by my Farm and turned around to see what this was about. The best part was he also is a Peanut Farmer. I asked, “Do you sell them?” He said “Yes.” I want to buy some roasted peanuts in late fall. I have not had a good peanut in years. I can’t wait to get some. It’s so interesting how people from afar stop to see what this Farm is all about.

The Loft in my Barn is ready for you to explore. I have 10 tables set to showcase my China to rent. So fun to re-invent myself.

I have a lot of woodpeckers at my feeders. I have a flicker and a pileated woodpecker. This is my first year I have had a pileated one. They make a lot of noise when pecking my house, but very pretty.

Need Garden Seeds or Vegetable Plants? I have a good supply of plants and seed. It’s not too late to plant. With the warm soil, things will do great.

I have some flowering bedding plants, Herbs, Onion Sets and some Onion Plants. Potting Soil, Chicken Pellets Fertilizer, Compost to amend your soil. I have also Rhubarb Plants, large potted Tomato Plants for your patio or deck.

Do you get Black Rot at the bottom of your tomato? The soil you used is lacking Calcium. Sprinkle some powdered milk on your soil. Also, you are over watering. A lot of people have this problem.

Great Produce Now Here

I have…

Rhubarb Torte

1 cup Butter

2 tablespoons Sugar

2 Cups Flour

Mix like pie crust. Pat into glass plan 9×12. Bake at 350 degrees for 15 minutes.

Filling

6 Egg Yolks

2 cups Sugar

1 cup Cream

2 tablespoons flour

1/2 teaspoon salt

Grated rind of 1 orange

5 cups Rhubarb cut fine

Mix together, pour over baked crust and bake 35-45 minutes at 350 degrees until custard is set. Top with Meringue of 6 egg whites beaten with 12 tablespoons sugar (I use C&H Cane Sugar) and 1 tsp Watkins Vanilla. Spread over baked custard. Bake until golden brown at 350 degrees. Excellent!

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