Fresh From the Farm News April 15, 2025
What's Happening..
The bees were out foraging and this weekend the hives were too hot so the entrance reducer was opened to allow more ventilation.
The Kansas Value Added Foods Lab at Kansas State University has a nutrition label for Rommey Farms Jalapeno Jelly. Value-added agricultural products are raw commodities whose value has
been increased through the addition of ingredients or processes that
make them more attractive to the buyer and/or more readily usable by the
consumer. Look for this to be online, farm stand and at Farmer market stands. Thank you to the students, Karen Blakeslee and Kelly Getty Co-Directors, and the Heartland Regional Food Business Center for partnering.
With a rainy weekend in the forecast, take this time to stop in and shop. Open Saturday, April 19th, from 10am-4pm.
We're signing up for our 2025 first season Community Supported Agriculture program. Get signed up today to take this journey in eating healthy and fresh from our farm. Check out our schedule below, once you sign up you'll be contacted to select a location for your pickup. If you're unable to pickup, your share will be donated to the Family Life Center of Butler County.
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 before 2pm the day before delivery. 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
Asparagus Pasta
Ingredients:
1/2 lb. turkey sausage browned and crumbled
1lb. pasta
12 oz. medium fresh asparagus spears, trimmed and cut into 2 inch pieces
1/2 teaspoon garlic, minced
1 cup heavy cream
1/2 cup unsalted butter
1/2 teaspoon salt
1/2 teaspoon black ground pepper
2 cups freshly grated parmesan cheese
1/2 teaspoon lemon juice
Directions:
1. In a small saucepan over medium heat, cook the turkey sausage, until browned, blot on a paper towel.
2, Bring a pot of water with salt to boil. Cook the pasta, add the asparagus during the last two minutes.
3. In a saucepan heat the cream and butter over medium heat until hot, add garlic. Season with salt and pepper.
4. To a large serving bowl, add 1 cup of cheese and lemon juice. Stir in the butter and cream mixture.
5. Add the drained pasta and asparagus, toss them with the the cream mixture and add remaining cheese. Enjoy!