June Newsletter

Welcome to our June Newsletter from At The Farm

The Weeds Are Growing
No Time To Rest
The Grass Needs Mowing
But We Have The Best


RhubarbThings are looking fabulous in the fields, guess the rain is just right. The gourds and fall decor is being planted. The color corn has a bee in its bonnet, so that needs to be replanted. Some of the seed rotted.

Some dill also wasn’t happy. But its good to have a few failures to appreciate your success. That also was replanted.

If your rhubarb plants are blooming, pull that stalk with the flower head on and throw it away. You should not let your plant bloom. It takes away the energy from the roots. Remember, you are done pulling rhubarb July 4. That also takes away energy and depletes the plant.

Some crops you can replant are lettuce, green onions, green or yellow beans, kohlrabi, beets, carrots, chard, cilantro, basil, and sometimes zucchini.

I look forward to seeing you At The Farm!

romaine heartsI’m Picking Organic…

Leaf Lettuce
Green Onions
Kohlrabi (soon)

My potatoes and peas are starting to bloom.

When you get this newsletter, the Fresh Grown Strawberries should be ready!

To Fill Your Willow Basket…

cherries 2Washington Bing Cherries
Vidalia Onions
Baby Red Potatoes
Georgia Blueberries
Organic Dole Bananas
Lemons and Limes
East Bay Maple Syrup
Organic Honey from At The Farm
Tomatoes from Canada
Local Asparagus

Rhubarb Bars

rhubarb barsIngredients
1/2 cup butter, melted
1/2 cup brown sugar
3/4 cup oatmeal (old fashion)
1 cup sugar (C & H Cane)

4 cups raw Rhubarb cut up fine
2 tbls corn starch
1 cup water
1 tsp vanilla

First 4 ingredients. Press all but 1/3 into baking pan 9×11 or 9×13. Cover with raw Rhubarb. Cook until thick – corn starch, water and vanilla. Pour the cooked sauce over top of Rhubarb. Add rest of crumbs on top of Rhubarb.

Bake 1 hour at 350°
Cut into bars when cool. I use a glass pan for Rhubarb Bars.

Enjoy! Donna