OOH LA LA
LETTUCE, BASIL, SEEDLINGS, MORE SEEDLINGS...

JUST HARVESTED MUSTARD GREENS, PAC CHOI, MIZUNA, FIDDLEHEADS RHUBARB... YUM

STICKY BUNS, LOCALLY ROASTED COFFEE BEANS

OF COURSE--fresh eggs, Bisson's dairy products, locally raised meats

JUST IN--newly constructed window boxes

WELCOME SUMMER!

FIDDLEHEADS, RHUBARB, FLOWERS, MOMS

RHUBARB PIE ON THE PORCH ON SUNDAY
a cup of tea, a table cloth, time with your mother...


If you've never made a rhubarb pie or if you're up for trying a new version, this is a favorite!  The crust recipe is terrific--tender and scrumptious and it makes enough crusts for days ahead, when you may not have the luxury of time. Hey, you can make a spinnach quiche at the last minute some eve.

PERFECT PIE CRUST
4 C unsifted flour
1 T sugar
2 t salt
1 C vegetable shortening (i use spectrum organic)
3/4 C butter
1 T vinegar
1 egg
1/2 C water
combine flour, sugar, salt.
add shortening & butter with pastry blender until crumbly.
beat vinegar, egg & water together; add to dry ingredients.
mix until moist.
divide dough into 5 balls wrapped in plastic wrap.
refrigerate the ball/balls you want to use for 30 minutes, freeze the others until needed.

RHUBARB CUSTARD PIE
3 eggs beaten slightly, add 3 T milk
mix in: 2 C sugar, 1/4 C flour, 3/4 t nutmeg
add: 4 C rhubarb
place in crust, lattice crust on top

bake 400º 50-60 minutes

GORGEOUS HANGING BASKETS FULL OF COLOR FOR YOUR MOTHER

TENDER FIDDLEHEADS A PLENTY!  

We'll look forward to your visit--stop by for a sweet sticky bun! Have a wonderful weekend.

OPEN FOR THE SEASON THIS SATURDAY!

A VIDEO SHORT COMING TO YOU FROM THE HILL...

LUSCIOUS ARTICHOKES IN THE FOREGROUND, LAURIE TRIMMING LEEKS

WE'LL LOOK FORWARD TO SEEING YOU!

JOHN, MARTHA, WILLIAM OWEN, AND THE CREW AT WEALDEN

OPEN FOR THE SEASON MAY 5TH OPEN TOMORROW TOO!

SUNNY SPRING DAFFODILS TELL US IT'S SPRING--we're getting ready for the season to begin on the hill. We have great cedar planters this year, seeds, some seedlings are ready, our locally made cheeses, and other healthy wholesome local foods as always.  See you tomorrow!  

GREEN, GREEN, GREENHOUSES AT WEALDEN

FARM SHARES, MAGIC CREAM, WILLIAM OWEN...

ARE YOU EXCITED?  We are!

FIRST OF ALL, FARM SHARES--become a member today and earn 10% on your investment. Visit our site www.wealdenfarm.com and select "farm shares" for a complete explanation.

John has been been growing Calendula Resina and Martha's college friend Susan has been beekeeping on her roof in Brooklyn, NY (Red Beard Honey).  Martha's Mom (Putnam) has a wonderful recipe for skin cream. 

Together, it's "MAGIC"!  The calendula steeped in olive oil combined with beeswax creates a skin cream that you would trust on your baby and feel pampered if you used it yourself every day.  Martha rubs it all over William Owen and he is a very happy baby.  Many of you have been asking about him.  Here he is with Mom, enjoying life.

The fire is burning in the greenhouse and heirloom tomatoes are just one of the plantings thriving in the warm moist air.

The beautiful, hearty FEDCO seeds are in and ready for you.  We know many of you have your own gardens to nurture and we want you to have the best.

REMEMBER, WE'RE OPEN TOMORROW  and will be opening for the season MAY 5!  Come by for healthy organic meats, eggs from our also happy hens (see below), apples, cider, beans, fresh chickens this week!, and more!!

TOMORROW IS THE FIRST DAY OF SPRING! EAT PARSNIPS!

We're open tomorrow--come visit!
John has been busy digging tender sweet parsnips, browse our beautiful seed selection.
Two Farmers Farm has provided more gorgeous spinnach, cider is back in stock and a new shipment of apples has arrived.  Your favorite fingerling potatoes are also plentiful.

From Wikipedia 
The buttery, slightly spicy, sweet flavor of cooked mature parsnips is reminiscent of butterscotch, honey, and subtle cardamom. (mmm, that is a nice combination)


Have you tried parsnip fries?

Cut narrow slices of parsnips, toss with olive oil, sprinkle with coarse salt and pepper.  Spread on a large baking sheet and bake in a 450º oven until tender--approx. 25-30 minutes (toss mid way through time).


COMING SOON -- A William update!  Opening Mother's Day!

SPINNACH TOMORROW

WORK IN THE GREENHOUSES HAS BEGUN!

Can you smell the dirt and the moist air...mmmmmm, spring is on its way.

OPEN TUESDAY, MARCH 6 

NEW THIS WEEK AT THE STORE 

-Fresh adolescent Spinnach from Two Farmers Farm in Durham AND

-Sonnental Dairy Cheeses---Gouda, Swiss, Asagio, Pepperjack, Cheddar, Sharp Cheddar

With this gorgeous spinnach and our fresh cream, your menu this week can include  creamed spinnach with sweet italian sausage and roasted fingerling potatoes!

 ALSO AVAILABLE THIS WEEK--
SEEDS, SEEDS, BEAUTIFUL SEEDS
on display and waiting for you.
Our bins will be filled with our normal fare also--
See you tomorrow!
(email sarah@farmfreshconnection.org to place dairy orders)