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What's Happening..
Spring means time for making nucleus hives that will be available for pickup in late June. If you've not been as successful with overwintering your hives, check out our online store to order before they are sold out.
With the 1/8 inch rain, things are greening up and growing. Yesterday the wind was just the right speed to harden off the greenhouse plants. We've got lots of growing in the greenhouse, you can shop ahead and pickup on Saturday, April 12th from 10am-4pm.
The Heartland Business Builder 2nd round application, is ready to go when the day opens, working with technical assistance from Jenny Doty, Food Systems Entrepreneurial Resource Navigator at the
Heartland Regional Food Business Center and Rural Grocery Initiative. This 2nd round will allow for more access to fresh and local products in the South Central Food Corridor.
Purchase your 2025 first season Community Supported Agriculture program share today before we're sold out.
Thank you for your support of our small farm, we look forward to feeding you and our community.
 
You can order items online for pickup at the locations below. Check out our locations to serve you:
We are available at the farm by appointment for you to pick up your order.
Find us at one of our drop-off locations:
Tuesday Pickup @ Rommey Farms 10:00am-12:00pm - Free
Tuesday Pickup @ El Dorado St. John the Evangelist 5:00-5:30pm - Free
Thursday Pickup @ El Dorado St. John the Evangelist 5:00-5:30pm - Free
Saturdays Pickup @ Rommey Farms 10:00am-2:00pm - Free
Saturday, Burns Hardware and Homemade Goods 9-9:30am -Free
Purchase our value card to spend at our on the farm market stand or online purchase and instantly save $5. Great for those hard to buy for people that have everything on your holiday shopping list.
Face Value $60.00 for $55.00
Call 316.621.0128 with any questions or for more information.
Weekly Recipe
Stuffed Peppers with Pickled Radish Salad
Ingredients:
1/2 c. uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 tbsp. tomato paste
3 cloves garlic, minced
1 lb. ground turkey
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack
Freshly chopped parsley, for garnish
Directions:
1. 1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground turkey and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
2. Return turkey mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
3. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon turkey mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
5. Garnish with parsley before serving, enjoy.
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