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'Tis the season for yolks!

Dearest Eaters,

Spring has sprung, the grass is green, and yolks are GOLDEN and rich! Our flourishing flocks of pastured hens are laying up a storm. Come and get 'em this Saturday at Brookside Farmers' Market Opening Day, 63rd and Wornall Rd., 8am to 1pm. 

We are taking great measures to increase safety and convenience during these challenging times. Our online store is updated each week to reflect the harvest. We are open for ordering from Wednesday evening until Friday at 2 pm. This week, you can place orders for Pastured Pork, Pastured Eggs, and Garden Plants!! As the season evolves we'll add an array of sensational produce. Not everything we grow will be available online, but we'll do our best to provide you with a nice variety. Not a fan of online ordering? No problem! Just show-up at market like you've always done. Got questions? Don't hesitate to reach out to ol' Farmer Brooke. I'm here to help. I'm here to feed.
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Thyme to Plant!

We'll have a nice array of cool weather seedlings this Saturday including Herbs (Thyme, Dill, Parsley, Oregano, and Sage), Kale, Rainbow Chard, Edible Nasturtium Flowers, Beneficial Yarrow, Borage, and Heirloom Onions. Get those gardens started off right!! Percy & Solomon aren't wasting any time:

New this week:

Porterhouse "Sirloin" Chops from organic-fed pasture-raised hogs!! Simply divine! These ginormous thick-cut chops (more like a steak) feature a generous portion of the juicy tenderloin. I've never tasted anything so good. Dan and I splurged last week and brined one of these babies in sea salt, sugar, crushed red pepper, and bay leaves:

Then threw it on the grill, making sure to keep it nice and juicy at a temp of 138 degrees:
It was to die for! I've never been a pork chop fan, but I followed these instructions and I'll never go back!! These chops come two per pack, and each package weighs over 3 pounds! Hugely delicious. We'll have limited quantities of these mega-chops so don't miss out.

In the fields:

We've been crazy busy planting...and planting...and planting! Asparagus season is just about to explode and spring produce will be ready in early May. It's been such a challenging spring for so many reasons, and I don't have the slightest bit of energy to elaborate. I'm beet (pun intended). I hope a few field pictures in this morning's fog will suffice for now:

Okay, that's a wrap. These aching bones gotta get some sleep so they can roll out of bed and plant potatoes all day tomorrow. The good life, eh! Sleep tight.


Yours Truly,

Farmer Brooke

P.S. Speaking of old aching bones, good ol' Farmer Dan turns 38 tomorrow! To think, we started all this in our twenties. How time flies...
 
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