Monday, December 31, 2018

Winter Newsletter 2019

Work has slowed down a bit, the glittering of frost makes a beautiful winter scene.  But there is still plenty to do to keep the farm running.  The greenhouse needs repaired.  It needs new plastic put on it.  All the machinery needs to be checked to make sure it is all in good working condition.

Looking back over the past 2018 season they feel that things have gone well although they had a little trouble with deer and raccoons.  The deer seemed to like the mini watermelons.  They would go down the row and take a single bite or two out of one melon and then go on down the row to the next one.  The plan is to fix this by using heavy fishing line and put it around the melon patch about one foot from the ground.  The deer can't see it and then when the run in it they can't figure out what it is.  This will startle them and scare them off.  The raccoons, of course, will first go to the sweet corn.  The plan is to build a fence around the four acres where the corn will be grown and hopefully this will ensure a good crop for everyone next year.

The outline for 2019 will be much like it was in 2018.  The share prices will be the same except for the egg prices that are going up 15 cents to $4.15.  The pickup times and locations will basically be the same although we are adding a new Anderson/Eastgate location that will be delivered on both Tuesdays and Fridays.  The new location that was started in Mt Washington on Tuesdays and Fridays will be kept. They will also start delivering to Mariemont location on Tuesdays and Fridays.  There is a new location in Mt Orab that will be on Tuesdays.  We had around 200
Summer Shares last year and are hoping to have that many again this year.

Please be prompt in buying your shares.  Ensure yourself a spot on our program by signing up early.  This also helps us in planning how much to plant for the upcoming season.  Please notice that the sign-up deadlines by the share dates and prices.  Thank you for supporting us and we look forward to serving you again in 2019.

Any questions please contact  You can also request all the forms above.

Monday, December 17, 2018

Recipe Of The Week: Potato Egg Casserole

Potato Egg Casserole

1/2 pound of bacon
1/4 cup of dry bread crumbs
6 medium potatoes, cooked and peeled
6 sliced hard-boiled eggs
2 Tablespoons of minced chives
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of sour cream
1/2 cup of milk1 Tablespoon of flour

Fry bacon in a skillet.  Remove bacon and drain off all but 1 Tablespoon of the drippings.  Saute bread crumbs in drippings in skillet until brown.  Slice potatoes.  Crumble bacon.  Arrange half of the potatoes in a buttered, shallow, 2-quart baking dish.  Spread the top with the remaining potato slices.  Combine sour cream, milk, and flour.  Mix well and pour over potatoes.  Sprinkle with crumbs.  Bake at 350 degrees for 25 minutes or until done.