Farm Update

Down on the Farm A lot to talk about, so here we go. There has always been a lot of us who wish we could find some help in cooking some of the fresh veggies from our fields.  Our wishes have come true!  Chef Colleen Palumbo, The Savory Chef, has agreed to hold a cooking seminar, under the old shade tree, on the farm Friday evening June 26 at 6:30.  Chef's cooking demonstrations, with tastings, will include preparing quick and simple veggie creations featuring: Zucchini, Summer Squash, Kale and Spinach.  Get a taste of summer and take the recipes home with you.  RSVP today as space is limited. Stop by the farm market or email Steve at steve@rousedalefarm.com by Tuesday June 23 to register.  The cost is $25 per person.  Payable at the screen door.  Make sure you bring your own chair for the lawn.  Should be a fun evening! The other note of interest is The Flour!  There was a lot of interest in the fresh ground whole wheat flour I mentioned last week and now we have it. Our friend Pat grinds hard and soft wheat from organic, non-GMO seed.  The hard wheat is good for yeasted products like bread, rolls, pastries, pizza,etc.  The soft wheat is more for non-yeasted products like cakes, muffins, pancakes, etc.  It is purchased as whole wheatberrries from a few different regional sources and some she grows herself.  It is all freshly hand-ground within the past 7 days.  There are no preservatives at all and Pat recommends that you keep it refrigerated, where it will last for several months.  I'm not sure you can find a fresher, more pure flour product. The two pound bags sell for $8.  Ask for it when you come in. This week in the market: Zucchini Yellow Squash Cabbage Cauliflower Garlic Scapes Arugula Salad Mix Spinach Swiss Chard Kale Spring Onions Mustard Greens Leafy Head Lettuce-Boston Red&Baltimore Green Turnips Duck Eggs Eggs Honey Flour Zesty Greens Collards See you soon!

Locally Yours, Vicky and Steve