Flower Power!

Well, hello again, folks!  Happy Friday to all!  As I write the email this week, I sit in the cool of the farm house porch - letting the delicious breeze carry over the intoxicating scent of the Carolina Jasmine bordering the garden...

My only wish is that you all are getting the chance to enjoy this marvelous, outside afternoon too.  That...and maybe a hammock and cup of iced jasmine tea with honey.

Well, back to the email...thank you all again so much for the enormous support of the opening of Bradford Pottery AND also a big thank you to all those who came out and attended the very first TUESDAY Oconee Farmers Market at the Watkinsville First Christian Church.

And if you didn't make it out to the Tuesday Market - have no fear! - we'll be in front of the courthouse tomorrow along with a slew of other vendors offering everything from greens, to desserts, to live plants, to soaps and handcrafted jewelry...you name - our market's got it!

Read on to discover just what our table will have...along with an extra special surprise...arugula blossoms!

Flower Power!

Arugula blossoms - delicately piquant, a little sweet..maybe even a little nutty in flavor.  Who would ever guess that those lovely, cream white, cross-shaped blossoms are the anticipated burden of most farmers existence?  

When flower heads start to appear spiring out of your beautiful bed of greens - one may curse nature under his or her breath...or, maybe you take a more zen approach of quiet acceptance.

Either way - it's a natural process - often referred to as "bolting" and usually happens at the end of the plant's season - as the weather becomes too warm for those cool weather greens.  However, this year a few of our lovelies have started to bolt early - mostly due to the push-pull of the hot-cold freaky weather we've had - putting stress on our delicate greens.  

And once those flower heads appear - you know - the plant is done for...the greens too bitter and tough for harvesting.  The only thing left to do is to tear out the bed and make space for something new or allow the flowers to seed out and gather a new start for next years garden.

OR...you can pluck those lovely flowers and find a new, more creative use for them.

Now, I have had squash blossoms before...and as good as they are, you sacrifice the fruiting of the veggie when you pluck their blossoms.  It never occurred to me that other blossoms are also edible and even extend the use of the plant!  

Just yesterday as I was surveying the garden and looking despairingly at a patch of newly bolting arugula -  I had the strangest notion. It was as if the flowers were whispering in the wind...EAT ME...  (And no - I had not just sampled the mushroom popping up in between the garden beds).  

A quick google later and I discovered that many bolting blossoms, including arugula, are in fact edible and not poisonous at all, as I somehow feared. In fact, they are considered a delicacy and are in high demand in foodie circles.

So...tomorrow at our stand - pick some up and add a burst of summery blossom to your plate!  Their delicate, verdant appeal will add provocative charm to any dish you conjure up!

Add to the top of your first summer-grilled steak, sprinkle over a cold, summery soup, add to your favorite sandwich for a mellow arugula flavor!  They are especially good over the top of egg dishes - scrambled, quiche, frittatas, and more!

the recipe...

Bacon and Cheddar Frittata with Arugula Blossoms ...

• serves 4

ingredients...

• 8 farm fresh EGGS from the Pastures of Rose Creek
• 1/2 cup whole milk
• 1/2 lb fresh arugula leaves from the Pastures of Rose Creek of course! 
• 8 slices of bacon
• 1/2 large onion, peeled and diced
• 1 cup grated cheddar cheese
• salt and pepper to taste
• arugula flowers for garnish (get em at our table!)
• A cast iron skillet works best for this, but any pan that can go from stove top to oven will work too 

method...

1. Preheat oven to 450
2. Cook the bacon in a skillet over medium-low heat until crispy.  Remove from heat and allow bacon to cool and drain on paper towels.  Once cool, crumble bacon into 1/4 in pieces.
3. Reserve about 2 tbsp bacon fat, add diced onion and sauté for 2-3 minutes until lightly translucent  
4. Turn off the heat and add arugula leaves - stir with a wooden spoon about 1 minute or until leaves are wilted.
5. In a bowl, thoroughly beat the eggs until light and frothy.  Add the milk and stir until combined.  Season with salt and pepper to taste.
6. Pour the egg mixture into the skillet and sprinkle the bacon pieces in as well.  Stir to evenly distribute ingredients.  This is the only time you will stir the mixture.
7. Turn the heat back on to medium and leave for about 5 minutes or until the egg begins to set.  Do NOT stir!
8. Add the grated cheese - sprinkling it evenly across the top.  Then transfer the skillet to the oven.  Bake for about 10-15 minutes.

**If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked onions, spinach and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.

what we got...

• produce & such...

              - Arugula...NOT from the bolting patch   

              - Arugula Blossoms...FROM the bolting patch  :)

              - Romaine

              - some Beets (2 kinds - 1 better for the greens, the other is better for the beet!)

              - Carrots

              - Kale

              - Eggs - pasture raised

              - Pottery from Bradford Pottery

              - AND......

                       THE FIRST SQUASH OF THE SEASON!!! (come early to get yours!)

* A note on eggs:  Our eggs have become increasingly popular!  And although they have finished their molting  cycle, they are in very high demand!  We would like to continue to offer pre-ordered dozens - but this will be on a first come, first serve basis.  Let us know via email if you'd like to reserve any - we'll let you know if we can comply.

• baked goods...

               - Apple Cinnamon Tarts

               - Bourbon- Pecan Tarts

more from the market...

Click the link below to discover what else the Market offers tomorrow and a blog about the Tuesday Market and featured vendor, Mr. Pasta & Il Gelato!!

http://oconee.patch.com/blog_posts/bravisimo-the-tuesday-farmers-market-begins

Phew!  That was a big one this week!

For the love of community and all thing farming...

Your local farmers,

Will, John & Dana...and Matt and Francie too!

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

Radicchio's Return...

Hello all!  

Well, folks!  Looks like another rainy Saturday (minus the cold, thank goodness!) - but that shouldn't stop you from coming out to the Oconee Farmers Market tomorrow from 8 - 1pm.  Come on out and brave the weather to peruse all the amazing gift ideas for Mother's Day (check out the attachment for a DIY spa idea with mom...another use for our amazing carrots)!  Our market table will provide you with veggies, eggs and baked goods for a lovely Mother's Day feast and beautiful pottery to serve it out of!

  

And speaking of pottery....The Grand Opening of Bradford Pottery in downtown Bishop has arrived!  And just in time for Mother's Day!  Bring your mom and the rest of the fam to the event or do some last minute shopping while we wine and dine you with light hor d'oeuvres, wine, and live music by a fantastic local band, SAINT FRANCIS!

The gallery will feature the work of John Bradford and potter-peer, Dottie Schaefer...beautiful, textural, and earthy pieces fired in the on-site gas kiln and in John's very own, hand-built anagama wood fire kiln.  Hope to see y'all there at 4860 Macon Hwy (hwy 441) downtown Bishop from 4-7 pm!

Read on to discover more about what we'll have and a recipe with the featured veggie of the week...RADICCHIO!

Radicalize Your Taste Buds with Radicchio...

Radicchio - an old world veggie - is all but forgotten or ignored by most passers by in the local grocery store.  And, usually not for any other reason than most people just don't know what the heck to do with it.  Well, we're believers and here to revitalize and propagandize "Radicchio's Return."  

So radicalize your palate with this stunning Italian veggie which boasts beautiful red-wine and white striped leaves that are versatile in it's uses.  A chicory class vegetable, radicchio adds beautiful color and texture to almost any dish and carries a flavorful punch.  

Like it's endive cousin (escarole) this veggie is known for it's bitter, bright flavor which can be tempered by cooking it down, sautéing or grilling it...

OR serve it raw in a salad situation with sour things (vinegar, citrus, salami), salty things (olives, capers), or fatty things (oils, butter, cheese)...the naturally occurring chemicals in these items help curb the bitter flavor.  

And for those who love that bitter bite - enhance it with sweet things (honey, sugar,jams) or pungent things (blue cheese, mustard, etc).

Or add it to your Mother's Day menu with this yummy & delicate recipe from Martha Stewart (try with Covenant Valley's delicious honey found at the farmers market!)

the recipe...

Sautéed Radicchio with Honey and Balsamic Vinegar  ...

• serves 8

ingredients...

• 2 head radicchio, cored and torn into bite size pieces
• 1 tbsp olive oil
• coarse salt and ground pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey 
• Your favorite stinky cheese (like gorgonzola...yummmm...)

method...

1. Rinse Radicchio leaves (but leave some water still clinging to leaves)
2. In a large skillet heat oil over me-high heat
3. Add radicchio and season with salt and pepper
4. Cook tossing until tender (about 4 minutes)
5. Remove from heat.  Add vinegar and honey - stir to comine.  
6. Sprinkle with your favorite cheese and serve!

more for mom...

Also at our market table - check out "Groovy Groover Monograms!" Breanna Groover will have on display some marvelous monikered Mother's Day gift ideas..it's not too late to place an order!

Or, don't have time for baking?  Try a delicious individually sized pie from Savage Sweets - this week flavors include his famous Bourbon Pecan Tarts and Cinnamon Apple Tarts.

Also on display will be some beautiful pottery by John Bradford.  Like what you see, but don't see the right gift?  Then come out to the Grand Opening tomorrow afternoon 4-7 pm downtown Bishop...you cant miss the big blue building on 441 that says POTTERY in big lettering on the side.  :)

what we got...

• produce & such...

              - Radicchio

              - Butter head lettuce

              - Romaine

              - Arugula

              - some Spinach

              - some Beets (2 kinds - 1 better for the greens, the other is better for the beet!)

              - Carrots

              - Kale

              - Eggs - pasture raised

* A note on eggs:  Our chickens are temporarily declining in production due to their natural molting cycle.  Have patience with us - our production will be increasing again soon enough.  We would like to continue to offer pre-ordered dozens - but this will be based on a first come, first serve basis.  Let us know via email if you'd like to reserve any - we'll let you know if we can comply.

• baked goods...

               - Cranberry - Almond Biscotti (I hope!!)

               - Apple Cinnamon Tarts

               - Bourbon- Pecan Tarts

more from the market...

Click the link below to discover what else the Market offers tomorrow and a blog about all the benefits of composting by our very own, Francie Pastor Powers!

 http://oconee.patch.com/blog_posts/why-composting-is-good-clean-fun-65a960b5

For the love of community and all thing farming...

Your local farmers,

Will, John & Dana...and Matt and Francie too!

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

Spa Day with Mom!

Wondering what to do for Mother's Day this year?  Look no further than this blog!  Try a DIY spa day with mom!  Pick out your favorite nail polish, turn on a girly movie and whip together a delicious carrot mask.  Yup!, I said it....Carrot MASK.  You know, for your face.  Read on to discover all the benefits and recipe for this easy to make mask - and it really can't get any easier than stopping by the Oconee Farmers Market tomorrow to pick up your carrots at our table!   And don't forget that wonderful honey from Covenant Valley Farms, to add to the mix too!

Carrot Mask

Ingredients:

·       2 medium carrots – powerful antiseptic to kill germ and protect skin with antioxidants. Carrots help protect the skin from free radicals and promote the regeneration of healthy skin cells.

·       1 Tbsp honey – also antiseptic and reduces swelling

·       1 Tbsp olive oil – nourishes and cleans the skin

·       1 lemon – astringent and acidic.  This maintains the acid mantel of your skin which keeps in moisture and keeps out germs.

Method:

1. Peal the carrots and steam until soft.

2. Mash the carrots into a creamy consistency.

3. Mix in 1 tbsp. of all natural honey.

4. Stir in 1 tbsp. of olive oil.

5. Squeeze a few drops of fresh lemon juice into the face mask mixture. Lemon is a natural astringent and will help clean greasy skin.  If your skin tends to dry easily, add only 8 to 10 drops; if you skin tends to be oily, add up to 1 tbsp. of lemon juice.

6. Use a spoon to drop small amounts onto your hands and gently massage the mask onto your whole face for several minutes.

7. You can keep it on for an additional 5  minutes.

8. You can then just wash it off with water in a sink or easier – in the shower.

P.S.  This is all food ingredients to after, any that you don’t use on your face – you can eat!
P. S. S.  If you go to a spa for this, it could cost $40 – $140! 

I Carrot Believe It's Dessert!...

Hello all!  

Neither snow nor rain nor heat nor gloom of night stays these farmers from the swift completion of their delivery of the freshest greens and eggs - this Saturday at the Oconee Farmers Market!....so basically - weatherman says rain - but we'll be there anyway and hope you can make it too!  

  

This week the market gears up for Mother's Day.  Come and discover an amazing assortment of mother's day gifts at the market and at our table.  Read on to discover  a yummy recipe (cupcakes for mom!), a list of our veggies n' such, groovy monograms...

AND - clear your calendar for May 11th -  Bradford Pottery's GRAND OPENING in downtown Bishop 4 - 7 pm.  Just in time for Mother's Day!  Keep an eye out for an e-vite coming soon!

I Carrot Believe It's Dessert!...

Crisp-ity, Crunch-ity and not just for bunnies...  Carrots are not only colorful & delicious - they're good for you too!  Yet another power food to add to your "carrot-du-jour."  Packed with antioxidants, beta "carrot-tene" (ok, done with carrot puns), Vitamin A and loads of good minerals...here are just a few health benefits associated with a healthy appetite for carrots (about 6 carrots/week)...

1.  Improved vision - not just an old wive's tale - all that beta carotene and vitamin A does your eyes a lot of good!

2.  Cancer Fighting - especially known for combating lung, breast and colon cancers.

3.  Antiseptic - For real!  Use on cuts - shredded raw, boiled or mashed.

4.  Healthy Teeth & Gums - just as good as brushing your teeth!...(but, don't tell your kids that!) That crunch to the carrot actually scrapes off plaque just as a toothbrush would. AND carrots stimulate your gums and saliva which balances cavity-forming bacteria.  AND all those minerals found in carrots actually help prevent tooth decay.  AND...ha!..no that's it for the teeth and gums.  :)

5.  Prevents Heart Disease & Stroke and Reduces Cholesterol - all with just 6 carrots a week.

6.  Anti-Aging - almost as good as the fountain of youth!  Beta Carotene slows down the aging of cells and Vitamin A helps prevent premature wrinkling, acne, dry skin, and uneven skin tone...stay tuned next week for more mothers day fun...a day at the spa with a carrot mask recipe!

Phew!  So, eat 'em raw, eat 'em boiled - pickle 'em, mash 'em, sautee 'em up!  Or go the really healthy route and try 'em in a delicious carrot cake!

the recipe...

Carrot Cupcakes for Mom...

• makes 20-24 cupcakes

ingredients...

• 1 bunch carrots, grated (about 3 cups) from the Pastures of Rose Creek
• 2 cups cake flour
• 2 tsp baking powder, 2 tsp baking powder, & 1 tsp salt
• 1 tsp cinnamon, 1/4 tsp ground mace
• 1 1/2 cups sugar
• 4 farm fresh eggs
• 1 1/4 cups canola oil
• grated zest of 1 orange
• 1/2 cup raisins (plumped in hot water and drained to plump up)
• 1 cup pecans or walnuts - toasted and chopped
• FOR THE FROSTING:  1/2 cup unsalted butter (room temp), 1 lb cream cheese (room temp), 10 oz white chocolate - melted, juice of 1 orange -strained, 2 tsp  vanilla extract

method...

1. Preheat oven to 350 F
2. Sift together flour, baking powder, baking soda, salt, cinnamon, & mace.  Set aside.
3. In large bowl, combine sugar, eggs, oil and orange zest - whisk thoroughly to combine.  Stir in the grated carrots. With a rubber spatula, fold dry ingredients into wet ingredients until almost fully incorporated. Add raisins and nuts - mix thoroughly.  Pour batter into prepared cupcake baking sheet.
4. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20-25 minutes.  Cover the cupcakes with a clean, slightly moist towel so that the cake stays moist as it cools.
5. To make the cream cheese frosting - using a mixer, cream the butter and cream cheese on medium speed until thoroughly mixed.  Pour in the melted white chocolate and mix on low speed until fully combined.  Beat in the orange juice and vanilla.
6. Using an icing spatula - frost cupcakes with a thick layer of cream cheese frosting.  Lightl sprinkle the tops with any remaining toasted nuts and shredded carrot - OR get crafty and color remaining frosting with food dye, put in a quart sized sandwich bag, cut about a 1/4 inch off one of the bottom corners and use to further decorate your cupcake with your moms initials, hearts, flowers, etc!

more for mom...

Also at our market table - check out "Groovy Groover Monograms!" Breanna Groover will have on display some marvelous monikered Mother's Day gift ideas..it's not too late to place an order!

Or, don't have time for baking?  Try a delicious individually sized pie from Savage Sweets - this week flavors include his famous Bourbon Pecan Tarts and Cinnamon Apple Tarts.

Also on display will be some beautiful pottery by John Bradford.  This Saturday will feature some his new work straight out of the gas kiln he unloaded today!  You can also find John and his many pots at:

Bradford Pottery

4860 Macon Hwy Bishop 30621

(575) 224-1369

Hours: Wed - Sat 10am - 6pm

           Sun 12 - 5pm

what we got...

• produce & such...

              - Butter head lettuce

              - Romaine

              - Mixed Greens

              - some Spinach

              - some Beets

              - Carrots (just a few bunches this week!)

              - Kale

              - Eggs - pasture raised

* A note on eggs:  Our chickens are temporarily declining in production due to their natural molting cycle.  Have patience with us - our production will be increasing again soon enough.  We would like to continue to offer pre-ordered dozens - but this will be based on a first come, first serve basis.  Let us know via email if you'd like to reserve any - we'll let you know if we can comply.

• baked goods...

               - Apple Cinnamon Tarts

               - Bourbon- Pecan Tarts

more from the market...

Click the link below to discover what else the Oconee Market has to offer and a wonderful story about one of our youngest vendors, Sofia and her incredible hen Knock-Knock.

http://oconee.patch.com/blog_posts/sofia-gets-help-promoting-her-stand-at-the-market    

For the love of community and all thing farming...

Your local farmers,

Will, John & Dana...and Matt and Francie too!

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

All Hale Kale!

Hello all!  Despite the slight chance of rain tomorrow - the farmers market will be up and running and will be offering a new and exciting event.  This Saturday the market will be hosting it's first Children's Workshop on gardening and farming.  It is the first of many to be scheduled the fourth Saturday each month for the next 8 months.  This week the activity will involve making newspaper pots and planting tomato seedlings.  Check out the Farmer's Market Blog at Oconee Patch for more details about the event...

http://oconee.patch.com/blog_posts/an-event-at-oconee-farmers-market-the-whole-family-can-dig 

  

 And really, in the world of farming we have come to understand that below 50% chance of rain really means NO chance - those weathermen just like to get our hopes up. :)  So, no excuses - we hope to see y'all at the market!  :)  Read on to find out about our veggie of the week (some recycled material for ya..), a yummy recipe and what we'll have this week at our table!

ALL HALE KALE!...

Faster than a speeding bullet! More powerful than a locomotive! Able to leap tall buildings in a single bound! Look! Up in the sky! It's a bird! It's a plane!  It's...It's...It's...KALE?!?

Ok, so maybe kale can't really leap a building in a single bound but eat enough of it and YOU probably could!  So, move over Superman....heck!...move over Popeye, too!  The knew SUPERFOOD is here and on our market table.  

And there's a reason why this veggie is gaining popularity and has earned it's name as the "Queen of Greens."  There are a MULTITUDE of health benefits to kale.  

Numero Uno being  that it is SUPER rich in vitamin K - 1 cup contains 1,020% of your daily value!!!  Vitamin K is known as the anti-cancer vitamin and is especially important in reducing the overall risk of developing cancer.  

Furthermore - that 1 little cup of kale contains only 36 calories, has 5 grams of fiber, and 15% of your daily requirement of calcium and vitamin B6.  Shall i go on?  Ok, I will....40% magnesium, 180% vitamin A, 200% vitamin C and is a also a great source of minerals copper, potassium, iron, manganese and phosphorus.  

So what do you do with this abundantly beneficial brassica?  Well it makes a great cooking greens for starters - use it as you would collards or spinach.  Or quickly wilt it with lemon juice and serve as a salad topped with your favorite arrangements of fruits and nuts (great with goat cheese or feta too)!  Juice it and put it in your morning smoothie. Dehydrate or bake to make kale chips. Or try our yummy recipe this week Kale Slaw! 

Kale...it does a body good!  Get it this weekend at our table at the Watkinsville Market. 

the recipe...

Kale Slaw...

• serves 8
• prep time: 25 minutes

ingredients...

• 1 bunch kale, remove stems and thinly slice
• 1-2 carrots, shredded
• 1/2 orange, juiced
• 1/2 lemon, juiced
• 1/2 red onion, very thinly sliced
• 3 tbsp mayonaise
• 1 tbs olive oil
• salt and ground pepper to taste

method...

1. Toss kale with carrot, orange juice, lemon juice, salt and pepper in a large bowl. Using your hands rub the citrus juices into the kale.
2. Let stand about 3 minutes to absorb flavors.
3. Fill a bowl with ice water.
4. Bring a pan of water to a boil - add onions to boiling water.  Cook until onion starts to soften - about 15-20 seconds.
5. Drain and immediately add onions to ice water.  Drain ice water and blot the onion with a paper towel.  Add onion to kale mixture.
6. Stir olive oil and mayonnaise into kale mixture and toss to coat.
7. Divide into 8 even portions and enjoy!

beyond produce...

Don't forget to check out some samples of Groovy Groover Monograms and the beautiful pottery from Bradford Pottery.  Stay tuned for an email invite for the official GRAND OPENING of Bradford Pottery in Bishop.  Scheduled for Saturday, May 11 from 4:00-7:00 pm.

Until then - you can find John and his many pots at: 

Bradford Pottery

4860 Macon Hwy Bishop 30621

(575) 224-1369

Hours: Wed - Sat 10am - 6pm

          Sun 12 - 5pm

what we got...

• produce & such...

              - Butter head lettuce

              - Romaine

              - some Mixed Green

              - some Spinach

              - Carrots (just a few bunches this week!)

              - Kale

              - Eggs - pasture raised

* A note on eggs:  Our chickens are temporarily declining in production due to their natural molting cycle.  Have patience with us - our production will be increasing again soon enough.  We would like to continue to offer pre-ordered dozens - but this will be based on a first come, first serve basis.  Let us know via email if you'd like to reserve any - we'll let you know if we can comply.

• baked goods...

               - Cranberry - Almond Biscotti

               - Apple Cinnamon Tarts

               - Bourbon- Pecan Tarts

We hope to see each one of your lovely faces tomorrow at the market!

For the love of community and all thing farming...

Your local farmers,

Will, John & Dana...and Matt and Francie too!

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

Lettuce Talk About Monogrammin'

Hello everyone!  My how the week does fly! Read on to discover a delicious recipe, a new addition to the table and what's in store for our table tomorrow.

And now...drum roll please!, showcasing our prize butter head lettuce - young and tender...succulent heads of brilliant green!  These lovelies go fast when they hit the stand!

lettuce talk...

And for a good reason too!  Eating fresh lettuce leaves are an excellent source of nutrition!  Not only is lettuce a low calorie green veggie - one serving also packs a powerful, nourishing punch!...247% of your daily vitamin A and TONS of beta-carotene (which converts to MORE vitamin A).  It is also rich in vitamins K, C and other vital minerals.  Which all translates to a happy healthy body - improved skin, and vision (vitamin A), resistance against infectious agents (vitamin C) and help to ward off diseases such as osteoporosis and Alzheimer's (vitamin K)...just to name a few.

The salad recipe below is a perfectly delicate addition to your "spring plate" and also uses our deliciously sweet carrots and mildly peppered icicle radishes.

the recipe...

Spring Vegetable Salad....

• serves 2
• prep time: a blink of an eye!

ingredients...

• 2.5 tsp balsamic vinegar
• 1.5 tbsp olive oil
• coarse salt and ground pepper
• 1 butter head lettuce
• 1-2 radishes cut into thin strips
• 1-2 carrots thinly sliced (all from yours truly, of course!)
• 1 oz of your favorite sprouts

method...

1. whisk together vinegar and oil.  season with salt and pepper to taste.
2. tear lettuce into bite sized pieces and add the radishes and carrots
3. toss with dressing.  top with sprouts...enjoy!

gettin' groovy with monograms...

Baby blankets? Towels? T-shirts? Bags? Your favorite tie?...Your kids underwear?....just monogram it!  This week we are featuring some examples of our good friend and neighbor, Breanna Groover's monogrammed items....great for gift ideas (especially for brides & expecting mama's to be!)..we'll have a small sample on the table tomorrow - but breanna does it all from wreaths, to clothes, to towels...you name it - she'll monogram it!  You can find her and her creative, monikered line on her facebook page, "Groovy Groover Monograms" (https://www.facebook.com/GroovyGrooverMonograms)  or pick up her info at the market tomorrow!   

bradford pottery....

Another great source for gift ideas or just for personal enjoyment - Bradford Pottery is now open for business in downtown Bishop.  There you will find an assortment of beautiful, functional stoneware fired on site in a gas kiln and also nearby - on the farm in his hand built wood-fire kiln.

The GRAND OPENING is tentatively planned for the evening of May 11  - we will keep you posted!  It will certainly be a worthwhile and fun event!

Until then - you can find John and his many pots at: 

Bradford Pottery

4860 Macon Hwy Bishop 30621

(575) 224-1369

Hours: Wed - Sat 10am - 6pm

          Sun 12 - 5pm

what we got...

• produce & such...

              - Butter head lettuce

              - Romaine

              - Icicle radishes

              - Carrots (just a few bunches this week!)

              - Kale

              - Pecans - lovingly handpicked and shelled

              - Eggs - pasture raised

* A note on eggs:  Our chickens are temporarily declining in production due to their natural molting cycle.  Have patience with us - our production will be increasing again soon enough.  We would like to continue to offer pre-ordered dozens - but this will be based on a first come, first serve basis.  Let us know via email if you'd like to reserve any - we'll let you know if we can comply.

• pottery from Bradford Pottery...

              - mugs, bowls, vases

              - beautiful, earthy, handcrafted

• baked goods...

               - Cranberry - Almond Biscotti

               - Bourbon- Pecan Tarts

               - Smoked Pecans

We hope to see each one of your lovely faces tomorrow at the market!

For the love of community and all thing farming...

Your local farmers,

Will, John & Dana...and Matt and Francie too!

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

Smoke It Yourself, Gallery Opening and More!

Hello everyone!  Hope the week finds everyone well!  

This Saturday we have an extra special treat for all of you gearing up for the grilling season - enjoying the afternoons lingering to twilight, hanging out with friends and family, brewskie in hand and grill fired up.  This year try grilling out with a "smokin" twist with our pecan wood chips.  And you don't need a smoker to enjoy the delicious smokey pecan flavor added to of your favorite foods. 

Or if you want the flavor sans the grilling - try our Pecan Smoked Pecans this week - a Savage-Power creation the boys "smoked up" while enjoying a relaxing Spring evening and a round of horseshoes down by the pond...you can almost taste the leisure and relaxation - a little sample of the dog days to come...

And read on to discover just how to do SIY ("Smoke It Yourself) and more of what you'll find at our table this week...oh! AND a gallery opening in the wings too!

how to....

Pecan Wood Chips - smoking on the grill....

• THE EASY WAY.... sprinkle some Pastures of Rose Creek Pecan Wood Chips over your charcoals to add that savory pecan smoked flavor.
• THE MORE SOPHISTICATED WAY....

1. Prepare the gas barbecue for the desire temperature. For long slow-cooked meats like baby back pork ribs or beef brisket, use a lower temperature, such as 250 degrees F. For meats that cook quickly, like burgers, steaks and sausages, use medium-high to high heat.
2. Place the wood chips in a disposable aluminum broiler pan. These pans are available at most supermarkets.
3. Set the broiler pan over one burner at one end of the barbecue. Once the wood chips smolder, reduce the heat under the broiler pan to low or turn it off so the wood chips smolder slowly and continually. Keep all the other burners on.
4. Use an oven thermometer or the built-in thermostat on your barbecue to help regulate the temperature of the barbecue.
5. Close the barbecue cover until the desired temperature of your barbecue is reached, then place the meats on the grill at the opposite end from the smoldering wood chips and cook. For longer grilling times, add more soaked wood chips to the broiler pan as needed.

bradford pottery opens it's doors....

Calling all pottery lovers, admirers and enthusiasts!...Bradford Pottery is now open for business!  Stop on by to check out John's new gallery space in the heart of Bishop...can't miss it - right across the street from "Antique Road" on 441...big blue building with "POTTERY" spelled out in neat, white letters.  

The gallery is stocked with beautiful earthy pieces from John's latest anagama wood firing plus some new eye catching pieces from his recent gas firing.  Also, fellow potter and former tenant of the space - Dottie Schaefer - will be showcased there.

In addition to the gallery space, John has a beautiful open studio - where interested parties can view the magical, mesmerizing process of throwing on a wheel and soon will be able to take classes themselves (in the process of acquiring more wheels - anyone out there know of any for sale?).

The GRAND OPENING is tentatively planned for the evening of May 11  - we will keep you posted!  It will certainly be a worthwhile and fun event!

Until then - you can find John and his many pots at: 

Bradford Pottery

4860 Macon Hwy Bishop 30621

(575) 224-1369

Hours: Wed - Sat 10am - 6pm

          Sun 12 - 5pm

what we got...

• produce & such...

              - Carrots

              - Butter Head Lettuce

              - Arugula

              - Mixed Greens

              - Kale

              - Pecans - lovingly handpicked and shelled

              - Eggs - pasture raised

* A note on eggs:  Our chickens are temporarily declining in production due to their natural molting cycle.  Have patience with us - our production will be increasing again soon enough.  We would like to continue to offer pre-ordered dozens - but this will be based on a first come, first serve basis.  Let us know via email if you'd like to reserve any - we'll let you know if we can comply.

• pottery from Bradford Pottery...

              - mugs, bowls, vases

              - beautiful, earthy, handcrafted

• baked goods...

               - Cranberry - Almond Biscotti

               - Apple Cinnamon Tarts

               - Bourbon- Pecan Tarts

               - Smoked Pecans

We hope to see each one of your lovely faces tomorrow at the market!

For the love of community and all thing farming...

Your local farmers,

Will, John & Dana...and Matt and Francie too!

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029