May 2
Mother's Day
Hi Farmsters,
It is fast approaching Mother’s Day which is next Sunday. We will be serving Brunch, which is the fantastic menu below. Please RSVP by email or phone how many will be planning to attend. This helps us plan ahead. Don't forget our beautiful hanging baskets as a great gift.
I would like to weigh in on another important issue confronting us; duck vs chicken eggs. Our chicken eggs are PYO, we gather the duck eggs ourselves and bring them to the store. We price them about the same though in the real world duck eggs are more expensive. Duck eggs are larger, have higher nutritional value, and store longer due to the thicker shell. Our duck and chicken eggs taste the same. So why do most people, looking for eggs, not accept duck eggs. The one word answer is “habit”. I suggest breaking that habit; at least try duck eggs once.
Mother’s Day Brunch Menu
VEGETARIAN CHILI (GF/VEGAN)
CLAM CHOWDER (GF/MEATLESS)
COONAMESSETT GREENS SALAD (GF/VEGAN)
MEDITERRANEAN CHICKPEA SALAD (GF/VEGAN)
ASPARAGUS, ZUCCHINI, CARAMELIZED ONION, AND CHEDDAR FRITTATA(GF)
APPLE WOOD SMOKED BACON & LINGUICA SAUSAGE
SLOW ROASTED SALMON WITH BASIL PISTOU (GF, DAIRY FREE)
SMOKED CHICKEN THIGH (HALAL)
HERB ROASTED POTATOES (GF/VEGAN)
MACARONI AND CHEESE
YOGURT AND FRUIT
EVERYTHING BISCUITS
STRAWBERRY-LEMON OLIVE OIL CAKE
COFFEE-CHOCOLATE CAKE W/ WHIPPED SALTED CARAMEL GANACHE
LEMONADE, ICED TEA, COFFEE, WATER
ALL INCLUSIVE PRICING (includes 7% Tax & 10% Tip)
ADULT: $45
ENHANCED MEMBER: $35
ENHANCED MEMBER CHILDREN (4 to 9): $16
CHILDREN (4 ΤΟ 9): $20
ALL CHILDREN 3 and under-FREE
I just want to say that attending the Mother’s Day Brunch supports the farm, and we can use all the support we can get at this time.
Farmer Ron
April 24, 2026
Eating with the Seasons
Hi Farmsters,
Today starts our open everyday season. The hours are 9 to 5. Next weekend is our May Day Festival but this weekend is just routine. We are, however, starting to get plants out for sale. If you are interested in starting, or expanding, a raspberry patch or rhubarb planting, we have the plants though limited in number. They are from our fields, been there for years, and I have no idea of the varieties. We are selling the two gallon pots for $19.95 but I can deal on volume sales. I am holding off on taking the hanging baskets and herb plants out of the greenhouses; I don’t trust the weather.
Eggs are in good supply and the greens are amazing; they love this weather. We keep getting told to eat with the seasons. Eating with the seasons means "consuming fruits and vegetables when they are naturally at their peak harvest time. This practice improves flavor, increases nutritional value, supports local farmers, and reduces carbon footprints by avoiding long-distance shipping. Spring includes radishes, rhubarb, and leafy greens; summer brings berries and tomatoes; autumn offers root vegetables."
Build a meal around Swiss Chard. The best way to use Swiss chard is to sauté it in olive oil with garlic, separating the fibrous stems to cook slightly longer than the tender leaves. It is highly versatile—acting similarly to spinach or kale—and shines when paired with lemon, pasta, beans, or eggs.
Well, that’s all for now. I have t run out and grab a Philly Cheesesteak to go with my fully loaded Nachos and Frappuccino.
Farmer Ron