• Gary

Rocky Ridge Ranch Newsletter - Sept 20

Hello Friends and Members,

Well what a change, instead of the standard heat wave this week we had a frost and a lot of rain following. Farmers are always talking about the weather. Sometimes we actually get what is forecasted! This will be our 28th scheduled delivery this year with only eight more to go! We really appreciate you all who are supportive of our revised plans for next year.

Farm News:

The frost put us in a panic and, to protect all the veggies, we all had to work hard to quickly repair and rebuild the greenhouses that were badly damaged by the 75 mph wind storms last Spring.

Some root veggies like squash, fennel, carrots, potatoes, corn and were affected but should still be OK. Lost some of the Southern greens like Kale but some were protected.

Also had to make sure the momma sow with her new piglets were protected and warm.

Still have three more sow's to have babies this Fall. We also have eleven sheltered in the barn that are about two months old. Have five grown hogs for processing to supply us with pork for this Fall. I'll be a little low on pork cuts until they get processed later this month. Will be taking more beef to the processor early next week. Still have pretty good inventory. Also still have inventory of lamb that I usually sell out of but with mandates reducing celebrations of Easter and other religious holidays this year, sales were very slow.

CSA News:

We would like to welcome our new members who recently joined! As I mentioned before those who are current Members will be exempt from 2022 price increases if they renew Membership before the Fall season ends.

Let's take a look at the Delivery plans from this coming Thursday on Sept. 23rd.

Cooler of the Best Produce:

Micro Greens Mix, Lettuce Salad Mix, String Beans, Daikon Greens, Sesame Leaves (Check out the special health benefits and ways to use this Asian green also called Perilla), Napa Cabbage, other Cabbage too, Carrots, Corn, Beets, Squash, Potatoes, Kohlrabi, Fennel, Garlic Chives, Rhubarb, Swiss Chard, Collard Greens, Salad Green, Onions, Basil

Variety of Meats:

Chicken, Two Ground Beef, Beef Steaks, Stir Fry or Stew Meat, Short Ribs, Bacon, Two Ground Pork Sausage, Pork Soup Bones

Note: We will substitute Lamb if requested. To be sure please remind me by email.

Looking forward to seeing you all!

Gary & So


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