A Novel Idea...

Hello again!  Just sending out a reminder that this week, in addition to the produce stand, we will also have the KILN UNLOADING!!....Come and check out the beautiful pottery this wood-fired kiln has produced!  Fresh out of the oven... and still warm to the touch - can't get it more exciting and genuine than this!

The Produce Stand will be operating under it's normal hours...9am - 1 pm on Rose Creek Drive...just a hop skip and a jump away from the kiln. 

The Unloading will be at 1941 Colham Ferry Road from 12 pm-1pm...just past Rose Creek Drive...look for the fixer upper and the red scarf tied to the mail box.  Kiln is out back behind the sheds.

This week's harvest includes (but is not limited to)...

farm fresh eggs

pecans

arugula

mixed greens (still a little light on these guys)

escarole

icicle radishes

beets (down to the last of 'em)

And because we have oh so many greens to kick start the growing season (and a good way to put those pecans to use too!), try this delicious (and our favorite) BLUEBERRY BLUE SALAD WITH HONEY MUSTARD VINAIGRETTE......yummm..

Now, (funny story)  I learned the salad dressing recipe from Will's sister Francie - sans the honey.  And I have been making this yummy dressing for about 6 months.  Just last week I cooked my brother a delicious birthday mushroom risotto dinner (also a dish I learned from Francie) accompanied with a lovely garden fresh salad...and that's when it hit me - I had this novel...absolutely brilliant idea - put HONEY in the dressing to give it a little extra sweetness.  Wow.  I thought I was a genius on my way to some sort of esteemed culinary award.  As I was stirring the risotto I was instructing my brother's fiancee on how to make the salad dressing and told her my amazing, never-been-done-before idea....She gave me a quizzical look and said - "Yeah, Dana, I think they call that honey mustard."  Ohhhhh.....

So, it may not be the most original recipe (haha), but probably for a good reason...it's delicious...

Salad dressing:

1/2 tsp crushed garlic

1/2 tsp spicy brown mustard

1/2 - 1 tsp honey (go local with covenant valley farms honey!)

Mix ingredients.  While mixing add ~ 1/2 - 1 tsp balsamic vinegar (we use the white balsamic from trader joe's) and then add, still mixing, 1/2 tsp olive oil

Salad Ingredients:

1 bag of your favorite greens (we have been doing a mixture of escarole and arugula....heavenly!)

handful of Blue Cheese - crumbled  (or try goat cheese, feta, whatever you like!)

handful of blueberries (also good with peaches)

handful of chopped pecans

Toss dressing and salad together - enjoy!

We hope to see you all tomorrow!  And pre-orders on eggs and produce are welcome!

For the love of community and all things farming,

Your local farmers,

Will, John & Dana
--
The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

Pottery...Fresh outta the Oven!

Hello everyone!  It's here, it's here!  The moment that so many of you have been anticipating (and I almost forgot to send out!)....the 3rd batch of pottery from John's anagama kiln will be ceremoniously unloaded this Saturday, March 9 from 12:00-1:00 pm....1941 Colham Ferry Road (We're the little fixer upper with the red scarf tied to the mail box...unloading is behind the metal sheds).

Many of you may ask - what the heck is a kiln unloading?  Or better yet, those of you who drive down Colham Ferry Road may often wonder what the heck that big, brick furnace-y oven thing is thats been burping plumes of smoke and flame every 3 minutes for the past 3 days....

Well, first of all, the over sized pizza oven is actually John's hand built anagama wood-fired pottery kiln.  Anagama kiln literally means "cave kiln" in japanese and will reach temperatures in excess of 2200 F.  It uses wood as it's only source of fuel, going through about 2 cords of wood in 2-3 days.  Burning wood in this way creates "fly ash" inside the kiln...much of this wood ash then settles on the pots inside and creates a complex interaction between flame, ash and clay....often to create an ashen glaze that varies in texture and color.  The final product is beautiful, rustic pottery...with a "born out of the earth" quality that is unique to the wood-fire technique.

We will also have our produce stand up and running just down the road (or a quick walk across the pasture) on Rose Creek Drive from 9am-1pm.

So come on over this Saturday for your one-stop-shop!  Fresh veggies right out of the garden...farm fresh eggs straight from the chicken...and  now, POTTERY - fresh out of the oven...literally!

Hope to see you all Saturday!

Your local farmers...and potter,

Will, John & Dana