Ingredients:
 
1 cup all-purpose flour (we use ww)
1/2 cup butter, softened
 1 tablespoon (og cane) sugar
 1 cup (og cane) sugar
1/4 cup all-purpose flour (we used ww)
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened (we used neufchatel)
1/2 cup (og cane) sugar
1 egg
1/2 cup sour cream (we substitued yogurt)
1 tablespoon (og cane) sugar
 
 Directions
 
 Preheat oven to 425 degrees F.
Grease an 11×7 baking dish. In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
Bake the …

Ingredients:
1 cup leftover meat, cut into bite sized pieces
1 cup leftover rice or millet
2 cups garlic scapes cut into 2″ pieces
6 eggs, beaten
1 onion, chopped
1 clove garlic, pressed or chopped
1 banana pepper, chopped
1/4 cup frozen or canned corn kernals
1/2 cup chopped tomato, fresh or canned
olive oil
salt and pepper to taste
Saute onion and garlic in olive oil. Add banana pepper and tomato and stir. Add garlic scapes, stir and cover for a couple of minutes so the scapes can steam cook. Add meat, grain and corn and stir. Pour the beaten …

4 cups rhubarb, chopped fine
2 cups sorrel, chopped fine
1 cup sugar
1 Tbsp grated orange peel (optional)
1 tsp vanilla (almond extract works well, too)
Combine in a large saucepan. Brind to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
 
1/4 cup water
3Tbs cornstarch
Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
 
1 1/2 cups flour (may substitute part wheat germ or oat bran)
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter, softened
1/2 tsp salt
1/2 tsp cinnamon (cardomom works well, …

With the help of  happy young volunteers, 2010 is off to a great start. Monica Taylor from Delaware and Megan Romano from our own  Columbiaville spent many hours building garden beds, pulling weeds and planting seedlings this spring.  Here they are weeding the rapsberry patch. 
It wasn’t always like this.  When we started our CSA back in 1995, we needed our CSA members to weed and plant.  Wish I had a few photos of those early days.  Sweat equity went into making this farm what it is today.
I do have this …

Post and photos by Monica Taylor.

Of course there’s lots of weeding to be done!

Megan Romano and Schnitzel roaming property.

Making themselves comfortable under the front stairs, these friendly visitors peek out of the bushes now and then.

George taking a break from a hard day’s work.

Intern Kjarton Code visits the munching flock in the pasture.

The sheep shearing begins!

Ruth Hoite holding one the squirming, but adorable, lambs.

Wool wigs are a popular trend with the Three Roods crew. Robin shows off her new curls courtesy of the sheep. 

Monica Taylor enjoying her wool locks at …

 Post and photos by Monica Taylor.

Things are just starting to turn green around here on the farm. After five days of on-and-off showers, the sun is finally out and warming up the soil. The garlic planted last fall is peaking out from its straw veneer while sorrel, parsley, and chives thrive in the keyhole garden. However, pesky dandelions and quackgrass bundles are thriving, as well.

Raised beds Day #1:  Interns Megan and Monica begin the tedious weeding process.

Raised beds Day #3: With the aid of Greg’s weeding expertise, all ten beds …

For most people, late February has little to do with spring gardens.  But at Three Roods Farm, our seeds have been ordered and we expect to begin planting next month.
We plant lettuces, peppers,  basil and tomatoes in the basement under lights in March. Old farmers wisdom says ‘Plant your peas on Good Friday’ which is April 2nd this year – only 5 weeks away.
We are seeking new members to join our small CSA this year.  While it is possible to find CSAs  which deliver food to your door, Three Roods …

The farm tour went well, despite the lousy weather.  A special thanks goes to Pastor Peggy for spending her Saturday afternoon taking tour groups around the farm, sharing her enthusiasm for CSAs and eating locally. About 100 people came through, dodging rain drops and braving the cool autumn winds.
We still have vegetables for you.  This week we have potatoes, sun chokes, winter squash, rutabaga, parsley, garlic, Swiss chard, and the last of the peppers.  If we get some sunshine, we’ll have Chinese cabbage, daikon radish, cilantro and lettuce next week.
Winter’s coming. …

Those Roma tomatoes I promised you last week will definitely be in your share this week.  We picked 4 crates of them yesterday. Plenty of slicing tomatoes as well.
Hope you liked the Delicata Winter Squash. You’ll get more this week.
Zucchini and peppers are still kicking out. Swiss chard, beets, turnips and lettuce look good.
You’ll get the last of the basil as well as your weekly garlic.
Pole beans have produced an extra crop due to the warm September weather.
Our 3 apple trees have produced fruit this year.
It’s the biggest crop we’ve
ever …

The winter squash is in. It’s a variety called Delicata. We sampled it yesterday, steamed without anything added.  It was sweet and tasty.
The lettuce was not ready last week, but is definitely ready this week. Beautiful heads.
Kale, always one of our bountiful summer staples, was slow to come in.  It looks good this week.
There are many tomatoes. You’ll have enough Roma tomatoes to make tomato sauce. I plan to dehydrate them for use as ’sun-dried’ tomatoes. Lots of peppers. The hot orange Habenero peppers as well as the sweet red …