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