Two Wild and Crazy Guys...A Tribute to Our Bulls.

Hi-ya folks! 

Fall is here – the weather has finally turned once again to the crisp and cool - and to usher in the season, the Fall Festival has arrived!  This Saturday the Oconee Farmers Market will be running from 8am-5pm, running along side the Fall Festival, downtown Watkinsville!

We will be there this weekend with a table brimming over with beef, eggs, fall veggies, pottery (wine cups are in…and going FAST!), and other farm crafts and such.   Other vendors will also be bringing their fall finest and across the street more artisans and craft folks will be gathered for one big fall-palooza!

a tribute...

In this week’s email I will forego the recipes and meat talk….some of you may have grown weary of strictly beef emails – and I must admit, I’m running out of beef puns.  So this week – I am changing things up a bit – well, slightly.  This week, I thought y’all may like to get to know the bulls who sire our meat….I will preface this all by saying – the remaining contents of this email may be considered PG-13 and any stereotypes are purely anecdotal. Enjoy.

anthropomorphization is the name of the game.

(Try saying that 5 times fast!)

Our bulls and our mama cows never go in for slaughter – they are the constants, the ones we get to name…and sometimes even go so far as to ascribe anecdotal, human attributes…because don't we all love to anthropomorphize the animals we love?

Of the moms, to a name a few….we have Big Mama – a 1300 lb good-natured, nurturing Simmental, Ms. Pear – so dubbed for her short little pencil legs, and her exaggerated pear shaped belly – especially when pregnant she seems to defy the very science of gravity itself...Dotty who always produces the prettiest little heifers, and, of course, Doofus – a charlais, who really lives up to her name….

We have over 40 mamas…so, I won’t go into all of them now.

But we only have 2 bulls. Al and Ug.  They are the studs and the breadwinners for the farm. We count on their genetics to produce the highest quality grass fed beef around.  Although they spend most of their days languidly grazing, keeping each other company…waiting to be called into “action.”  And when such day arrives, their personalities really come alive...

Hi, my name is…

Al.

Let’s start with Al.  Most of you already know Al from our Piedmontese brochures.  He’s our ace in the hole – a gourmet breed.

His full name is Alrigo…Alrigo Breedlove Powers.  Alrigo, meaning “Ruler of the Estate.”  But when he’s out and about town, cruising the local tri-state malls, he goes by Al.  He’s purely Italian by heritage, but born in the U.S. of A.

He wears track suits, or designer jeans when he’s feeling fancy with the top 3 buttons unbuttoned to show off his freshly waxed chest.   He’s a weightlifter, has a tanning bed in his basement.  He’s very sweet natured…his big, brown doe eyes and sculpted body will charm the socks right off the ladies.

He has the appeal and looks of a Casanova…a Fabio…a Valentino – but all the discretion of a Mike “The Situation” from Jersey Shore.  In the first 2 weeks of breeding season, he was temporarily taken out due to an injury sustained by his “overeagerness.”   When asked just how the injury happened– his trainer Willy P. shrugged and answered, “Well, we call it the ‘young bull’ syndrome...”

Ug.

Ug is a limousine-angus.  The Old Bull.  And the more seasoned of the two.  Where Al, may have the energy and endurance of youth, Ug has the wisdom of experience.

He is the Barry White of bulls.  “Ug the Seducer.”  He is as smooth and as sleek as the limousine he just stepped out of.

He has a Jheri Curl…drinks Courvoisier - a fine cognac.  He wears the colors of seduction: deep reds, burgundy, plum…silks and polyester…fancy suits and alligator shoes.  As Al, Ug also wears his shirt unbuttoned, 3 buttons down – in his case, to show off his mane of manliness – his chest hair.

Polyamorous?  Yes.  Chivalrous?  Always.  He will spend days on end with one single lady…shading her from the sun – cooing and serenading her in tones deep as crushed velvet.

When asked about his opinion on Al’s injury and having to temporarily take on the work of two bulls, Ug replied, “It’s all gravy, baby.  You see, Al’s just young - he ran on down the hill to have his way with one of the cows…where as I will walk, and have my way with them all.”

the moral...

And there you have it...our "two wild and crazy guys..."  I guess the moral, if there is one, of the age old adage of the two bulls is...

In this fast pace world of ours... take your time.  You'll get more accomplished and probably will have a lot more fun in the process... 

what we will have this week.

• beef, beef, beef!
• farm fresh eggs
• arugula
• beets and their greens
• kale
• peppers
• turnip greens
• pottery
• other farm crafts and maybe some baked goods too!

So...be there or be square, folks!  :)

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

Your local farmers,

Willy P., Savage, Johnny B., and me

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

...my kingdom for a brisket!

Hello everyone!

Well,we are a little behind the eight ball this week as we announce the end of the Oconee Tuesday Market - which had it's last market of the season last Tuesday.

But not to fear! - the Saturday Oconee Farmers Market will be abundant this weekend until Thanksgiving with fall veggies, farm fresh eggs, a variety of grass fed meats, cheeses, plants, crafts and so much more!

And now....onto the beef.

beef to the people.

That's right folks - beef is back in!  A correction from last week - the estimation was 750 lbs of beef - which was estimated by Will balancing 3 beef-filled freezers with one hand while he juggled flawlessly a dozen farm fresh eggs in the other!

...Ok, well maybe not - but it would make a great metaphor for the balancing act of a  farm manager and certainly makes for a good story. :)  Perhaps it will become a side show attraction at the market...hmmmm....as long as they don't ask me to be the bearded lady...

Anyway -  we actually have over 900 lbs of beef packed away in those freezers and it is already going fast!!!  See our attached brochure for more info and pricing.

This week we'll focus on 1 of the 9 primal cuts - BRISKET!

a brisket! a brisket! my kingdom for a brisket!

Brisket - a humble, yet prominent tradition in many food cultures around the globe - in the US, has historically been reserved for those preparing for Passover, or deeply enmeshed in BBQ culture, or from Texas (although these last two may be synonymous).   And so, unless you were apart of any of these 3 scenarios - you may not have known, or even have heard of brisket....let alone know how to cook it.

Furthermore, in these parts of the nation, when you brought a cow into the local abattoir - they would instinctively make it into ground beef and if you were to ask for the brisket - they would have looked at you side ways.  Today, that's not so much the case. 

Brisket is gaining notoriety for being a tender and savory cut of meat that can be versatile in it's uses.  So why the change in opinion?  Well you could chalk it up to the world getting smaller and heirloom recipes being passed, not just hand to hand, but from blog site to blog site, email to email, youtube to youtube - oh the glorious inter web!...foodie cooking shows could also play a part...

Or, it's just so darn good - it really speaks for itself!  And since, there is a limited number per cow and combined with it's gaining popularity - brisket is in high demand.

This week you can try it Piedmontese style with an amazing recipe sent to us by one of our brisket enthusiasts and her "Beef Brisket French Dips" 

the recipe.

Recipe adapted from Tom Perini’s Texas Brisket recipe and Zest Exciting Food Creations, Indianapolis, IN
Serves 4
3/4 tablespoon chili powder
3/4 tablespoon salt
1/3 tablespoon garlic powder
1/3 tablespoon onion powder
1/3 tablespoon ground black pepper
1/3 tablespoon sugar
3/4 teaspoons dry mustard
1 bay leaf, crushed
1.5 pounds (approx.) Pastures of Rose Creek beef brisket
1 cup beef stock
1 Tbsp. olive oil
1/2 Tbsp. butter
1 lg. sweet onion, thinly sliced
1/2 lg. purple onion, thinly sliced
1/2 tsp. salt
Pinch sugar
11.5 oz. baguette (I used Trader Joe’s ciabatta)

·      1/4 lb. chilled Cambozola, Castello or other triple-cream blue cheese, sliced
Preheat the oven to 350 degrees F.

·      Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Pat dry raw brisket and season on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

·      Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F., cover pan tightly and continue cooking for 3 hours, or until fork-tender.

·      About 45 minutes from meat being done, heat olive oil and butter in large pan, add onions and slowly sauté, adding salt and sugar. Cook until caramelized.

·      Let meat rest outside of oven for about 5 minutes. Cut baguette into quarters, split quarters in half then broil, cut sides up, on a cookie sheet until lightly toasted.

·      Pull meat apart with 2 forks and layer on toasted bread. Top with braising juices. Pile caramelized onions on top of beef. Top all with cheese and return to broiler just until cheese is melted.

·      Best paired with beer!

other offerings...

• farm fresh eggs
• beets
• cucumbers
• some arugula and kale
• BISCOTTI!!

Alrighty folks!  Hope to see you Saturday!

For the love of community and all things farming,

Will, Matt, John & Dana

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