s t r a w b e r r i e s --
freshly picked, local, plump, juicy, sweet, and scrumptious!
"LIKE" us on Facebook (if you haven't already)! We will select a random follower tomorrow afternoon to receive a quart of strawberries and a pound of rhubarb. The winner can bake a pie or crisp on Sunday!
Look at this gorgeous setting of shortcakes made by friend of the farm Katrina using Bisson cream and strawberries, both from Wealden!
How about treating Dad to Eggs Benedict and a bloody mary on Sunday?! As always, we have fresh eggs and, new this week, Waldo Stone Farm's "Bloody Oyster Cocktail". We will also be carrying their pepper relish, pepper sauces and more. Read about them at
We still have a beautiful selection of seedlings, annuals, and perennials for your own gardens.
Some recipes stay in your recipe box forever...
this is one.
3/4 C sugar
3 T cornstarch
3 C sliced fresh rhubarb
2 C sliced strawberries
1 C oats (wealden has oats too)
1/2 C packed brown sugar
1/2 C butter, melted
1/3 C all-purpose flour
1 T cinnamon
Vanilla ice cream or whipped cream to top
•in a large bowl, combine sugar and cornstarch. add rhubarb and strawberries; toss to coat. spoon into an 8" square baking dish (or similar size whatever shape you love)
•in a small bow, combine the oats, brown sugar, butter, flour and cinnamon until teh mixture resmbles coarse crumbs. sprinkle over fruit. bake at 350º for 45 minutes
TO HEAR a little story on MPBN about rhubarb and John, visit