What’s Going on Down on the Farm

Hi Everyone,
 Pepper the wonder dog, our new puppy, is a little over four months old.  Here is her current scorecard…So far Pepper has chewed up:
6 pairs of shoes
3 towels
4 hats, including my favorite Orioles cap
2 sweatshirts
3 pairs of gloves, including my favorite $30 work gloves
Socks to numerous to mention
Her favorites seem to be items that go on our extremities.  Shoes, hats, socks and gloves.  The only thing I can figure out is that she seems to be attracted to the smell of my feet, hands and head.
We have decided that we are exhausted.  With our farm season looming ahead, I can’t think of getting into it without a little rest. That’s why we will close down the Virtual Farmer’s Market for the first 2 weeks of March, coming back on March 15.  We will be open Saturdays 10-2 for eggs and honey at the farm.  Speaking of eggs if you would like to stock up for the next couple of weeks but aren’t sure how long they last, our eggs last literally for months they’re that fresh.
I’m not a pickle guy.  Sure I love the homemade pickles, but the commercial pickles I can do without.  That all changed a couple of years ago when we were in an appliance store in Shrewsbury and I noticed a shelf containing Brother Floyd’s Righteous Pickles. I asked the sales guy if he had tried the pickles and he said they were the best.  I was a bit hesitant to buy pickles form a place that sells ovens, refrigerators and dishwashers but went for it and I was glad I did.  The Bother’s pickles were incredible.  A couple a weeks ago I noticed Prigel’s Family Dairy had Brother Floyd’s pickles on their shelves which said to me that the Brother had expanded.  Vicky reached out and now you will find them on this week’s menu.  If you’re into pickles, I would love to know what you think.
Our friends, Lisa and Mark, at Contented Rooster Farm in Parkton will, occassionally, have a pizza night at the farm.  The next one is February 27.  Check out their facebook page for all the details.  If you’re lucky enough to find the farm, you will love the pizza.  Lisa makes the dough from scratch. flattens it out and puts your toppings on then hands it through a farmhouse window to Mark, who is standing by at the outdoor wood fired brick pizza oven.  Just a couple of minutes in the brick oven and your delicious pizza is ready.  We were there at the last pizza night, you think we over did it purchasing 6 pizzas for the two of us?
Speaking of pizza, Mrs. Rouse gave me an outdoor pizza oven for my recent birthday!  I’m hoping after some pizza practice, we may join in to have our own drive in pizza night at the farm.
One last thing, Ovenbird Bakery’s quiche is outstanding!  Just sayin.
So, ordering is open from 9a Monday (tomorrow) until 8p Tuesday.  If you have any problems ordering please call and we will help.  Well, I don’t know how to help, but I’ll run and get Vicky.
I’m hoping for some nice weather during our wild spring break after this week, as I have my red speedo all set to go.  If we happen to get a nice warm day when we’re off the first two weeks in March, you probably don’t want to come to the farm on that day.

Steve and Vicky
Rousedale Farm

PS  Remember we can always use boxes.  If you can return them or leave them out on delivery days that would be great.

What's Happening Down on the Farm?

Signup now and join our mailing list!

I will never give away, trade or sell your email address. You can unsubscribe at any time.