We're Back At Market!

April 26, 2021

Hello email subscribers!

I hope this note finds you flourishing as we are meant to in Springtime! Andy is cooking an amazing smelling cauliflower ragu at the moment, and after a day potting up peppers and weeding broccoli I am ready for dinner! I'm sure it will taste as good as it smells and I highly advise you to run out and grab the closest locally grown cauliflower you can. (I know chi's and riverrun farm both have them!) Here's the recipe: https://www.jamesbeard.org/recipes/cauliflower-ragu

It's been a very busy spring and I have all sorts of things to tell you about, but haven't really prepared much, so you're off the hook this time! I really just wanted to send a quick note to tell you:

  1. It's our second season as Hidden Penny Farm and we are so excited to be here and can't wait to meet new people and reconnect with the regulars this season.
  2. There's so much already growing and so much to look forward to! (The peas are already at least 6 inches tall and we have 8 varieties of tomatoes almost ready to transplant)
  3. We've been back at market selling plant starts and bouquets of tulips for the past two weeks. It's been lovely. If we've seen you there, wonderful! If we haven't, come on down!
  4. We've opened up the online store this week to sell plant starts. You can order here: https://openfoodnetwork.net/hidden-penny-farm/shop#/shop

Orders will close on Thursday just before midnight (for you late night shoppers) and pick up will be at the farmstand (43 Black Diamond Rd.) on Friday from 4-6.

Please let me know if you have any questions. Also, please let me know if you'd like to be removed from this email list. If you're anything like me, a new year means a deep cleanse of email subscriptions; it's a-okay if Hidden Penny Farm gets cleansed.

See you soon and as always, all the best from our tiny farm, Melissa

P.S. I've attached a photo of Andy and I and our best rendition of "American Gothic" for your enjoyment.