Fresh From the Farms News March 11th, 2025

Fresh From the Farm News

What's Happening....

Spring is all about green and growing for the farm. Bees are out foraging and gathering pollen. Last two weeks we've had two baby calves born and next week we'll get baby chicks.

Rommey Farms CSA is in full signup mode. The first season is ready for your subscription. Get yours today while supplies last.

Thank you for allowing us to be a crucial part of your food choices. Here's to a wonderful year filled with growth and shared success.

Rommey Farms

7261 NE 140th Street

Cassoday , KS 66842

Join us in 2025 for eating local, CSA season subscription is open to the first 39 subscribers. Deliveries for our first season start the week of May 13 and runs through July 29,2025.

Value added items can be ordered each week such as flower and vegetable garden transplants, herbs or jams and jellies from Bullseye Farms. You can order items online for pickup at the locations below with your CSA share. An email will be sent to you on Sunday for your weekly planning with orders due by Mondays, 1pm.

As a CSA member, you’ll receive a weekly share of 4-8 of the best in-season produce items, picked at the peak of ripeness.   It comes in an insulated Rommey Farms Tote Bag. 2 Weeks before the subscription ends, you'll receive an email inviting you to signup for season two. Checkout via our online store to insure availability.

Find us at one of our locations:

Tuesday Pickup @ Rommey Farms 10:00am-12:00pm - Free

Tuesday Pickup @ El Dorado St. John the Evangelist 5:00-5:30pm - Free

Tuesday Pickup @ Augusta, St. James Catholic Church 3:45-4:15pm - 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

Want to support our local farm? Purchase our value card this holiday season to spend at our on farm market stand or farmers market booth and instantly save $5. Great for those future gardeners for transplants, cut flower bouquets in season or to try your hand at growing indoors!

Cards will be mailed to you.

Face Value $60.00 for $55.00

Call 316.621.0128 with any questions or for more information.

Farm opens on Saturday, April 12th, feel free to stop by and shop from10am-4pm!

Take our story walk and learn about how your food is grown, or buy some transplants from our greenhouse, maybe even some fresh honey from our bees!
Directions to find us, If you're taking 177, Turn west on 150th and go 4 miles to Price Road, south a mile to 140th. 

From El Dorado just go north about 16 miles on 77 and turn right on NW 150th St. You’ll travel about 8 miles to NE Price Rd and turn right again, look for the white sign with our logo. You’ll go a little over a mile to 140th and turn left at the big green sign on the corner.   We’re less than a quarter mile up the road on the right! 

If you're taking 177, Turn west on 150th and go 4 miles to Price Road, south a mile to 140th. 

Out of Rosalia come North 10 miles on Flint Hills Road to 100th st, west a mile to Stoney Creek Rd, north into Cassoday. Then you'll be on 177. Follow directions above from there.

Recipe of the Week

White Cake with Strawberry Jam Filling

Ingredients:

• 1 cup white sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1 3/4 teaspoon baking powder
• ½ cup milk
• 1/2 jar Rommey Farms Strawberry Freezer Jam

For Frosting:

• ½ cup salted butter, room temperature
• 2 cups powdered sugar
• 1½ vanilla extract
• 2 Tablespoons milk, room temperature

Instructions:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8inch round cake pans.
• Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Mix in vanilla. Combine flour and baking powder in a separate bowl. Add to the wet ingredients and mix well. Add milk and stir until smooth. Pour batter into the prepared cake pan.
• Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Remove and cool upside down on a cutting board lined with parchment paper.
• For frosting, cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy. Stir in powder sugar until fully incorporated. Beat in vanilla extract, add milk and beat for an additional 3 to 4 minutes.
• Take one round and add jam to the top, add the additional cake on top and position evenly. Pour over the frosting until completely covered.