Market News

We are working very hard to make Rose Creek Farms Cooperative the most convenient way for you to put locally grown food on your tables. It’s amazing what transpires each week in such a limited space and time window.

We are accepting credit cards now so anyone who wants to take advantage of that service please feel free. We do still accept checks for those who want to pay with a check.

WOW Freezes in May. This is really hard to get a summer garden to come up. We have covered the tomatoes, peppers and eggplant 8 or 9 times in the past 2-3 weeks to prevent them from getting frost or a freeze on them. Lost a few plants to the cooler weather. Some veggies won’t germinate with such cool weather. How ever we are getting there and we are excited about the summer veggies.

Note: If you buy the jars of jelly. We would like for you to save the jars and rings and not throw them away. Please bring them back to us and we can refund you $0.50 cents each for those that are returned back in great shape.

Note: If you buy eggs from us and would like to save the cartons for us that would be much appreciated. It helps with the environment and help us keep the cost down. Please only return the cartons that are in good shape.

Thanks so much for your support of Rose Creek Farms Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes North Texas such a great area in which to live.

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Rose Creek Farms Locally Grown products, so we can try it too!

Radish and Sour Cream Salad

Radish and Sour Cream Salad

There are only so many green salads topped with these red globes that you can eat before you find yourself with more radishes than you can top a salad with.

So why not put them in the spotlight as the only vegetable in the salad? In this recipe the bite of radish is cooled with rich, creamy sour cream.

Ingredients:

4 cups sliced radishes
2 teaspoons white wine vinegar
5 tablespoons sour cream
2 heaping tablespoons minced chives
salt and pepper to taste

Instructions:

Combine all ingredients in a medium bowl. Refrigerate for at least 20 minutes before serving. Excellent alongside spicy dishes like curries.

Source: Cultures for Health http://culturesforhealth.com
Serves: 2-4

Upcoming Rose Creek Farms Events

• The basics of Soft Cheeses, Butter and Yogurt: May 11th, 2013 10:00am-2:00pm. Location is 418 County Road 2788, Sunset, Texas 76270. This class covers the nutritional benefits of “Raw Dairy Products”. Includes a demonstration of how to make yogurt, yogurt cheese, kefir and raw milk cheeses. We will learn how to make clabbered butter and cheese, cultured butter, cultured yogurt and yogurt cheese, and a raw milk butter. Class cost $25.00 per person. Lunch provided. (Cultured yogurt and cheese is a pasteurized method of preparation for those not interested in raw dairy products). Class taught by Pamela Klein Johnson. Go to: www.rosecreekfarms.com for details to register.

• Probiotics – The real connection: May 25th, 2013 10:00am-2:00pm. Friendly bacteria make up approximately 70% of our immune system. The most powerful part of the immune system takes place among the body’s probiotics. The human body can house more than 32 billion beneficial and harmful bacteria and fungi at one time. Join us in learning how to protect our immune system using traditional nutrient dense foods and drinks such as, yogurt, kefir, kombucha and fermented veggies. This is an informational class and not a cooking class. However we do cover basic methods of preparation. Class cost $25.00 per person. Couples $40.00. Lunch provided.

• Nourishing Traditional Diets- The Key to Vibrant Health: June 15th, 2013, 10:00-2:00. Learn which foods heal and which foods cause disease. Learn how to prepare some of the most probiotic rich, nutrient dense foods our ancestors have eaten for thousands of years to keep them healthy. This is not a cooking class, demonstration only. Class is free. Please rsvp by phone or email to reserve your spot if attending.

• Basics of Fermentation: June. 29th, 2013 10:00am-2:00pm. Come and learn the basics of fermentation. Fermented foods are higher in nutrients, retain flavor and color much better than the canned method of food preservation. Learn how to make old fashioned pickled veggies to sourdough bread starters for bread, rolls and pancakes. Class cost $25.00 per person. Couples $40.00. Lunch provided.

Other Area Farm Events

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