beer braised short ribs and revolutionary eggplant!

Hello all and happy Monday!  Fall is here and the weather couldn't be more glorious!  

So take advantage of this beautiful weather and come out to any of our 3 local markets to see what surprise fall greeneries we have in store for you this week.  That's right!  Slowly but surely, those yummy greens and things are coming in!...

You can also find our delicious and amazingly healthy Piedmontese Grass Fed Beef!    We continue our recipe round up this week with....

beer braised short ribs!

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork.  And although less known, many folks prefer short ribs over the back ribs.  And unlike the back ribs - "shorties" can be cooked to medium-rare - which is the most flavorful temperature for red meat.  

And they couldn't be easier to make!...try 'em braised with your favorite stout beer!

the recipe.

ingredients.

• 3 lbs short ribs
• 3 tsp salt
• 1.5 tsp fresh ground black pepper
• 6 tbsp flour
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large onion sliced
• 3 cloves garlic
• 3 cans or bottles Guinness or your favorite stout beer
• 3 cups beef stock (try using the beef bone stock recipe from last week!!) 

method.

• Season the short ribs with salt and pepper and dredge in the flour until coated.  Shake off the excess flour.
• Heat olive oil and butter over medium high heat in large pot or dutch oven.
• Add ribs and cook until browned on both sides (about 5 min each side).  Remove ribs and set aside.
• Add onion and garlic to skillet - cook and stir until onions are tender (about 5 min)
• Return ribs to pot & pour in beer.
• Stir, scraping the bottom of the pan until all browned pieces are mixed with liquid
• Add beef stock - cover and simmer on low until tender (about 2 hours)

Try adding other aromatics such as carrots and celery! Or over a bed of mashed taters, or accompanied with grilled eggplant or homemade sweet potatoes fries!!

a special note...

And I really cannot sign off today without singing the praises of Nancy Thompson and her amazingly delicious varieties of eggplant!  

I recently made a delicious eggplant parmesan - excited to share my homemade creation with a dear friend.  As we gobbled up what I thought to be a great success - my friend began to chuckle in amazement.  "Dana," she said, "I hate eggplant."  

I was horrified.  Thinking that maybe she was just doing her good friend duties by choking down a meal that was completely unpalatable to her.  But thankfully, she continued, "But this eggplant has really revolutionized my taste for eggplant!"  Phew!

And it had nothing to do with my neophyte cheff-ing abilities which are touch and go at best.  It had EVERYTHING to do with the delicious eggplant.  Take it from me, I have had bitter and tough eggplant...especially in eggplant parmesan, but it's a flavor that I've just assume is part of the eggplant experience.   But Nancy's eggplant is smooth and tender and nutty...and completely versatile.  It's even good raw!

So this weekend - check out Nancy's beautiful and revolutionary eggplants!  But hurry!  Eggplant season may not last!  :)  

And if you're thinking eggplant parm....try it with Blue Moon Creamery's divine mozzarella!

where you can find us this week...

• Tuesday, Oconee Farmers Market, downtown watkinsville, 4-7 pm
• Thursday, Central Bishop Market, downtown Bishop, 4-7 pm
• Saturday, Oconee Farmers Market, downtown Watkinsville, 8 am - 1 pm

Hope to see y'all this week!

For the love of community and all things farming,

Your local farmers,

Will, Matt, John & Dana

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

dem bones, dem bones...

Hello all! And "Recipe Round Up" continues this week exploring more of our delicious Piedmontese Cuts & Offerings.  Today we take stock in the value of beef bones and why we hold them in such high e-steam..

dem bones, dem bones, dem beef bones...

So why would you want to even buy a bag of bones??  

The answer is stock...bouillon, BROTH!  Whatever you call it, it has a multitude of health benefits...

Since the dawn of time to present - age old sages and healers, modern day medicine, acupuncturists, mid-wives, even your very own grandmother - have heralded homemade broth as the magic elixir...the panacea...the cure all.  In fact, a South American Proverb states, "Good broth will resurrect the dead."  And any chef worth his weight - will tell you that homemade broth is the backbone to almost any classic cuisine.

Meat stocks have played a vital role in food traditions and in handed-down recipes the world over.  Even right here in the South, we use it in soups, stews, and gravies...but as our lives become more and more fast paced we forget what down home cookin' and food for the soul really tastes like, just how easy it can be to make...and most importantly, how important the basics really are.

NOT just another old wives tale...

Move over "Better than Bouillon" cause we have something EVEN BETTER!  

Most of the "over the counter" stock prescriptions rarely carry the same benefits as homemade bone broth.  And only when stock is made from the freshest and healthiest ingredients is it considered a SUPERFOOD.  And here's why...

• Bone Broth is packed full of protein, gelatin, calcium, chondroitin, glucosamine, collagen, phosphorous, magnesium, potassium, and numerous other vitamins and minerals.
• Glucosamine and other richly packed glycosaminoglycans, as well as collagen are all vital players in joint health.  and can help in the healing of joint pain and injuries - including rheumatoid arthritis...all found in bone broth!
• Ingesting (instead of injecting!) all that collagen actually improves the quality of your hair, skin, & nails.
• True gelatin - same as the gelatin found in bone broth - is known to help cure gastrointestinal problems, such as, constipation, diarrhea, food sensitivities (including aiding those who are celiac), and even autoimmune diseases.
• Bone broth also carries tons of the amino acid, glycine which aids the liver in detoxification.
• And did I mention that it is also fantastic for bone density, eye and brain function and even helps fight free radical damage?

It is the miracle brew for optimal health!  Use it in....

• slow cooked stews
• delicious bloody marys
• rice (in place or mixed in with the water used!)
• sauteed veggies
• salad dressing
• fondue with it!
• or replace your daily cup of coffee or tea with it and reap all the benefits on a daily basis!!  (Really!  Many people swear by it!)

the recipe.

ingredients

• 2 carrots, chopped medium
• 2 celery stalks, chopped medium
• 1 medium onion, chopped medium
• 7 garlic cloves, smashed
• 3.5 lb of beef bones 
• 2 bay leaves
• Kosher salt
• 2 tablespoons of apple cider vinegar
• water 

method

• Dump the vegetables in the bottom of a 6-quart slow cooker…
• …drop in the beef bones…
• …tuck in the bay leaves, sprinkle on a wee bit of salt, drizzle the vinegar on the bones…
• …and add enough water to cover everything.
• Program the slow cooker to cook on low for 8-10 hours.
• When it’s ready, pour the broth through a strainer, and discard the solids.
• …store the liquid in a large CorningWare or glass container for later.
• The broth will keep in the fridge for a few days and in the freezer for several months.
• The broth may look jello-y after refrigerated - When you’re ready to use for a recipe or simply as a soup on it's own, reheat on the stove top or microwave
• If you find it is too fatty- scrape the top layer of solidified fat off before re-heating.  Although this should not be such a problem with Piedmontese.

where to find us this week.

• Tuesday, Oconee Farmers Market, downtown watkinsville, 4-7 pm
• Thursday, Central Bishop Market, downtown Bishop, 4-7 pm
• Saturday, Oconee Farmers Market, downtown Watkinsville, 8 am - 1 pm

Hope to see y'all there!

For the love of community and all things farming,

Your local farmers,

Will, Matt, Dana & John

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

Recipe Round Up II

Hello everyone! And the "recipe round up" continues this week as we explore more of the lesser known cuts with new and mouth watering recipes using our delicious Piedmontese Beef!  But first...a sneak peak at the fall garden...

everything's coming up...brassicas (and other fall varieties).

And for our more herbivorously (yup - it's really a word) inspired friends - the fall garden is teaming with verdant, new life!  Young kale and arugula greens assert themselves with every inch they grow - onions, cabbages, rutabagas, and beets all boast their emerald and kelly green crowns as they anxiously await the day they are "chosen"-  heralding their maturity and ripeness.  

So - just a few more weeks until a crisp, new composition of greens and things abound our market table!  For now we have you covered with the last of our summer produce - pears, okra, and watermelon, and perhaps a few other surprises!

more for the carnivore.

And for the more carnivorous of us - the Piedmontese continues to be a huge success!  Game day cleaned our remaining Pied. ground beef out this past weekend - leaving our market freezer a much lighter haul on the way home. But not to worry!  We also will be offering our grass fed Limousine-Angus ground beef - which is also sustainably raised, healthy and delicious!!!  

And we still have many Piedmontese cuts to chose from!  Including, tender roasts, cube & round steak, short ribs (for your next game day bbq!), stew meat and stew bones, and much more! 

In fact - it was one of these "lesser known" cuts that turned two "disenchanted-hadn't-eaten-beef-in-two-decades" former beef eaters into regular beef-eatin' customers!

”Beef is back on our menu thanks to Pastures of Rose Creek. We stopped buying commercial beef or eating beef in restaurants years ago. To have access to grass fed and grass finished (no soy) Piedmontese beef is a dream come true because not only do we know where our beef now comes from and how it was humanely raised and fed, we also know our farmers. It just doesn’t get any better than that! We first tried Piedmontese cubed steak and fork tender is an understatement. And the steaks? There are no words to describe the steaks. Unbelievable taste and healthy, too!”  - Larry and Debra Davis

So this week, I will start with a recipe on the Cut that got them hooked - Cube Steak.

wait a minute....cube steak?

Also known as "minute steak" - mostly due to how quickly and easily it cooks - cube steak is usually considered a "lesser" cut.  But let us tell you - there is no such thing with Piedmontese beef!  Make a delicious country fried steak...southern style with creamy gravy, try it Philly Cheese style or parmigiana...or really class is up with...
Spinach & Gorgonzola Stuffed Cube Steak (click the link below!...I highly recommend this website for many delicious ways to prepare your Piedmontese Beef!)
https://www.piedmontese.com/RecipeDetail.aspx?recipe=spinach-gorgonzola-stuffed-cube-steak&type=Steaks

...Not in the mood for something fancy?  Try our Limousine-Angus ground beef with sloppy joes tonight!

manwich ain't got nothin' on this...

ingredients

• 1 lb limousine-angus ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/2 tsp minced garlic
• 1 tsp yellow mustard
• 3/4 kethcup
• 3 tsp brown sugar
• salt and pepper to taste
• and if you can get your hands on some...Trae's famous "Candied Peppers" from Kum Quat Mae's, "Hot n' Cheesey"

method

• Over medium heat - starting with the onion, then pepper (candied peppers too if you have 'em), and finally the ground beef - cook the ingredients until beef is "browned"
• Stir in the garlic, mustard, ketchup, and brown sugar, mix thoroughly.  Reduce heat and simmer for about 30 min.  Season with salt and pepper.
• Serve and enjoy!

where to find us this week.

• Tuesday, Oconee Farmers Market, downtown watkinsville, 4-7 pm
• Thursday, Central Bishop Market, downtown Bishop, 4-7 pm
• Saturday, Oconee Farmers Market, downtown Watkinsville, 8 am - 1 pm

Hope to see y'all there!

For the love of community and all things farming,

Your local farmers,

Willy P., Savage, the Potter, and Me

recipe round up!

Hey y'all!  

The fall garden is on it's way as the remaining okra and summer veggies hold on for one last hurrah.  Meanwhile, our Piedmontese beef continues to fly out of the freezer.  

Although we are sold out of our steaks there is still a lot that can be done with the lesser-known-not-quite-sure-what-to-do-with, yet still delicious, cuts we have remaining...  This week - I thought I'd focus on a couple of them.... 

the roasts.

Although roasts are traditionally thought of as a cold weather kind of meal - there is still a lot to be done with a roast even in warmer seasons....like TACOS...extend your meal with homemade RAMAN NOODLE SOUP!!  Try any of our roasts with a...

 Lime & Cilantro Roast Taco Recipe

ingredients

• 1 roast (any roast will do!)
• 2 limes
• 1 cup chopped cilantro
• 1 tbsp cumin

method

• Place roast in an oven safe pot
• Squeeze both limes over the roast
• Add cilantro and cumin
• Fill pot with water up to 1 inch from the base of the pot
• Cover pot with lid and bake at 325 until done (~ 3-4 hours)
• Once cooked and cool enough - shred the beef and add to your taco spread!

The best part is you can save the left over beef broth for a ramen soup!  I don't know about you but I love ramen noodles - but know that all the additives are not very healthy.  This is a great way to make your own, healthy ramen noodles using grass fed beef broth.  Can't get better than that!!

Lime & Cilantro Raman Soup

ingredients

• place beef broth remaining from above roast in a stove top pan or pot
• add water to dilute the broth to your taste
• heat to boil
• add asian style rice noodles to boiling broth and cook until tender (do not over add the noodles as they will quickly suck up all the liquid...the package should tell you the correct broth to noodle ratio)
• serve and top with fresh bean sprouts and hoisin sauce if desired.

round steak.

Pound it and use it like a cube steak for country fried steak or swiss steak OR cut it into strips for a Korean style dish....

Bulgogi Marinade

ingredients

• 1 round steak cut into strips (cut it against the grain)
• 1/2 cup soy sauce
• 1/3 cup sugar
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 8 cloves garlic, chopped or minced
• 4 scallions, chopped or minced
• 1/2 tsp fresh ground black pepper
• 2 tbsp toasted sesame seeds (optional)
• red chile flakes to your desired heat level (optional)

method

• Put sesame seeds in a hot sauté pan and gently toss until slightly browned  - this take just a few seconds
• Combine all ingredients and mix until sugar is fully dissolved - slightly heating may help dissolve the sugar faster
• Put mixture in a ziplock bag with the beef.  Leave for up to an hour or overnight in the fridge.
• Remove from fridge and let marinade and beef sit out until comes down to room temp
• Empty contents of bag into a hot saute pan and cook on med-high for about 5 minutes.
• Serve on lettuce leaves or rice. Especially delicious served along side Trader Joe's Kimchi -yum! yum!

Try any or all of these recipes this week and pick up your Piedmontese beef and other ingredients this week at any of our 3 local markets....

• Today, Oconee Farmers Market, downtown Wat-ville, 4-7 pm
• Thursday, Central Bishop Marker, downtown Bishop, 4-7 pm
• Saturday, Oconee Farmers Market, downtown Wat-ville, 8 am - 1pm

Hope to see you all there!

For the love of community and all things farming,

Your local farmers,

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

Hello to all!  Hope this week finds you all enjoying this glorious week of sunshine, dry ground and cool breeze...it seems the weather man has skipped right over the unbearably hot humid August for which GA is famous and has gone straight to an early and pleasant fall. 

This week we'd like to start with a big...

THANK YOU.

...A big thanks to you all for your support - whether in mind, body, or spirit - for this past weekend's Fields of Promise Dinner!  The Dinner, hosted by the Oconee Farmers Market, was a huge success - selling out of it's some 200 tickets before the event and raising a sizable, charitable donation for our local chapter's FFA college scholarship fund.  The incredible outpour of communal support and encouragement has ensured that this become an annual event to foster the love of agriculture and community with future generations.

A link to the preliminary report of the event can be found on the Oconee Farmers Market website...

www.oconeefarmersmarket.org

the mother un-LOAD-ing...

That's right, folks!  A kiln unloading looms - and this one is the mother load...  

This round of wood fired beauties will feature the work of not only John Bradford of Bradford Pottery - but also the impeccable work of Geoff Pickett and the illustrious JB (Jeff Bishoff).

These boys are currently in the process of "stoking the beast" - attending the kilns' insatiable, round-the-clock appetite for wood as it reaches temperatures in excess of 2300 degrees - creating pottery varied in it's tactile and earthy tones.  As you drive by the farm on Colham Ferry Road - you may recognize "the beast" as that strange, smoke-burping igloo.  If the fire is a-goin' feel free to stop on by and peak in!

The unloading is scheduled for Saturday, August 31 - door comes down at  around 5:00 at 1941 Colham Ferry Road, Watkinsville.  We invite you all to come by and witness the birth of the work from this dynamic trio of potters.  

It's quite the experience as an assembly line of pots is formed... pots being passed from kiln, to hand-to hand, until the pots come to their resting place on a bed of pallets - where they are then lovingly inspected and cherished by the potters and pottery lovers alike!  

It is one of the most unique and intimate ways to experience the pottery process and even to find that very special piece - still warm to the touch - that fits so perfectly, nestled in your very own hands.

savor the summer.

This labor day weekend savor the dog days of summer with a cookout sourced from your local farmers and vendors at the Oconee and Central Bishop Farmers Markets!

Grab some Pastures of Rose Creek Piedmontese Ground Beef, Short Ribs, Pears, Figs & Watermelons to complete your Labor Day Cookout Menu!

Try these recipes and really wow your guests with your locally sourced Labour Day spread! (recipes attached below)

• Piedmontese Burgers with Figs, Caramelized Onions, & Goat Cheese
• Piedmontese BBQ Short Ribs
• Pear & Pomegranate Salad
• Watermelon Basil Agua Fresca (beverage)

"the beef" on our beef.

...Turning non-beef eaters to some of our most consistent "regulars" who come back week after week for their Piedmontese fix...for "cholesterol-watchers" who previously could not thoroughly enjoy their red meat - our Piedmontese beef is allowing them to guiltlessly enjoy a steak again.  And for the beef "foodies" - the connousieurs - and the average joe looking for something to turn their palate on - Piedmontese is invariably the answer!

So, here's "the beef" on our beef -  we half regretfully, half happily announce that we are temporarily sold out of steaks.  

We are thrilled that the Piedmontese has been so popular and consider this first round our "test market" which has been absolutely successful!  

With that being said, we are NOT sold out of everything!  We still have:

• short ribs & ground beef to supply your Labor Day Cookout
• succulent roasts, stew meat & bones to appease the early fall dinner menus
• cubed, round steaks, and liver for your down home grub.  

this week.

We will be at our beloved, 3 local markets this week with our delicious beef, eggs, and whatever veggies and fruits are garden produces!

• Today, Oconee Farmers Market, downtown Wat-town, 4-7 pm
• Thursday, Central Bisho Market, downtown Bishop, 4-7 pm
• Saturday, Oconee Farmers Market, downtown Watkinsville, 8 am - 1pm

Be there or be square!  :)

For the love of community and all things farming,

Your local farmers,

Will, Matt, John & Dana

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

"Cave Man Good."

Hello all!  Hope this week finds everyone well - at least better than our poor summer garden - which has not really enjoyed the sudden, sunless cold and excessive rains.

But hey! - we have not thrown in the "trowel!" - fall seeds are in the ground and young onions and cabbages are sprouting their oh so sweet first little leaves.  We whisper and coo in their green little ears, coaxing the next round of delicious veggies into fruition.

So, although most of our summer crops have decided to pack up shop, and take their vacation early in search for some fabled summer sun -  our market table is not veggie "lite" for long.  The next round of amazing greens and things are on their way! 

...and speaking of "lite"...

Have you heard about our amazing Piedmontese Beef?!?!  It is incredible.  So incredible in fact that I am offering this anonymous quote from a newly realized Piedmontese enthusiast who said...

"It was so good, I ate it like a cave man - with my hands.  It was just too good for a fork and knife.  Best steak I've ever had."

Well there you have it folks, "Cave Man Good" may be the highest praise a piece of meat can receive!

The flavor and tenderness of Piedmontese beef is incredible. This is true.  But it's the cholesterol and fat content that is astounding.  

It may be "Cave Man Good" but it's also "Less-Than-Chicken Lite."  A Piedmontese-Cross comes in around 60 mg of cholesterol compared to 70 mg for skinless chicken breast!  Even for grass fed beef (which tends to be a leaner cut) - that is LOW.  The American Heart Association has actually endorsed Piedmontese Beef as a heart healthy food.

In fact, one man blogged about how Piedmontese Beef helped him lower his cholesterol...

 http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/04/14/can-piedmontese-beef-help-lower-your-cholesterol-one-mans-story/

It is the miracle beef - you can have your steak and eat it too - a lean, tender, flavorful beef, all at the same time!

Try it this week with the "Soy Citrus Kabobs" - recipe below.

Soy Citrus Kabobs.

ingredients.

• 1 lb Piedmontese Beef cut into chunks (any cut will do - filet, sirloin, stew meat)
• 1/2 cup soy sauce
• 2 tbsp fresh orange juice
• 4 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• your fave veggies...tomatoes, peppers, onions

method.

• If using wooden skewers - soak in water for at least 30 minutes
• In a smal bowl, stir the marinade ingredients together
• Place kabob meat in shallow dish or plastic, sealable bag
• Pour marinade over meat.  Turn meat over or shake it in the bag to coat it evenly.
• Place in fridge to marinate for 1-2 hours
• Preheat grill to hot - 400-500 degrees
• Skewer meat onto kabobs with veggies and grill skewers 2 minutes per side (turning 4 times)

find us this week...

• Tuesday, 4-7 pm, Oconee Farmers Market, downtown Watkinsville
• Thursday, 4-7 pm, Central Bishop Market, downtown Bishop
• Saturday, 8 am - 1 pm, Oconee Farmers Market, downtown Watkinsville

Hope to see y'all there!

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

Your local farmers,

Will, Matt, John & Dana

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

Burgers with "Pear-sonality"

Hello all!  

As many of you already may know - this week marks our second week featuring our Grass Fed Piedmontese Beef!  We are thrilled to be receiving enticing and delectable reports from those who have tried the Piedmontese.  

"Wonderful.  Great flavor, tender, beautiful meat.  Can't wait to try the other cuts I purchased!" - one very satisfied customer, Watkinsville

This week we will be at the Thursday Central Bishop Market from 4-7 pm and the Saturday Oconee Farmers Market from 8 am - 1 pm.  Stop on by to try out the amazing new beef!  

Read on to learn more!

A special offering.

This week, we put our best "food" forward and class up your burgers with Piedmontese beef and a delicious recipe inspired by "Food 52"...

PEAR & SAGE BURGERS

This recipe combines succulent summer pears & the fragrant, earthy essence of sage all in one luscious and tasteful burger - great for entertaining guests or simple self indulgence.

So, this week stop by our market table to give your burgers some "pear-sonality" and pick up the primary ingredients and the recipe for $12!

This package includes: 1 recipe, 1 lb Piedmontese ground beef, 2 pears, sprigs of sage, a scattering of dried cranberries, and honey from our friends at Covenant Valley Farm!

THE BEEF.

An extraordinary, Italian heritage breed...

The only breed known to carry the "double muscling" gene - a gene that would make even Hulk Hogan balk.

Besides shaping a magnificent animal -  this gene also creates a beef containing LESS cholesterol and fat than poultry (we're talking leaner than skinless chicken breast!) while preserving an unparalleled tenderness and flavor.  Personally speaking, the sirloin alone is comparatively tender to any filet I've had from any other breed. 

Whether heart health conscious or not - this beef is an excellent low cholesterol meat without sacrificing tenderness and flavor.

Furthermore it is a rare and valuable breed with a fascinating history- one whose migration to the Piedmont of Northwest Italy can be directly traced all the way back to the Late Stone Age.  25,000 years ago - when giant sloths and large saber toothed cats roamed.  

Fast forward to today, nestled in the lush rolling hills of the Italian Piedmont, a small and discerning association of farmers preserve one of the most pure and ancient bloodlines of modern cattle.  For the sake of posterity, these farmers maintain tight control over this breed - resulting in the rarity of this beef outside of northern Italy.

And so - from the Piedmont of Italy to the Piedmont of Georgia - we bring you "a cut above the rest" Grass Fed Piedmontese Beef from our very own, certified, Piedmontese sire - Al.  It is some of the healthiest, most tender, succulent meat you can find!

our market offerings.

• Piedmontese Beef (all cuts!)
• Pasture Raised Eggs
• Keiffer Pears
  
• Figs
• Tomatos
• New Mexico Green Chiles
• Asparagus Beans
• Cucumbers
• Watermelon
• Pottery from Bradford Pottery
  

Hope to see you all this Thursday & Saturday!

For the love of community and all things farming,

Your local farmers,

Will, Matt, Dana & John

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