Peaceful Pastures
News from The FarmJune 2010
In This Issue
Facebook!
Farm Notes
Ground Beef Pricing Change
June Special & New Products
June Recipe-Pasta w/ Lemony Chicken & Asparagus

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May has come and (almost) gone with plenty of activity on the farm. The GA/FL delivery May 12/13 went well and Franklin, East & West Nashville markets are in full swing.  
 
Our first intern was to start Monday, May 10, but he emailed that morning to say he "had made a mistake" and would not be doing the internship. Our next intern is set to arrive June 3, and she will be with us through October. Look to meet her at the markets soon.
 
Potatoes in the Garden
Garden
On June 19 I leave for an adventure! Well, I guess I hope it isn't too much of an "adventure!" I'll be taking a horse and driving by myself to Colorado for a natural driving clinic. I've never been to Colorado, Nebraska or Kansas so it is very exciting for me! Look for photos and updates next month.
 
Change in Ground Beef Pricing 

NEW PRICES

Ground Beef - $4.65 pound, 1 pound log 

 $4.35 for 1 � pound logs

Volume Ground Beef - $ 4.00/ pound for 1 pound logs
$3.79/pound for 1 � pound logs 50 log minimum order
 
JUNE Special & New Products
 
Each month we offer a product on sale. The marked down price will appear on the web site, but the only notification of the sale will be via Constant Contact newsletters.


Special
PORK RIBS - 3 pound packages, regular price $3.99/pound, on sale $3.29/pound
 
 
NEW SOAP!
SUNNY SIDE UP SOAP - A great smelling soap with healing and moisturizing properties. Contains eucalyptus, thyme and lemon essential oils and is sunny yellow.

PASTA WITH LEMONY CHICKEN AND ASPARAGUS 

SERVES 8 


1 Peaceful Pastures chicken, thawed,
brined and cut into fryer parts

4-6 tablespoons unsalted butter

1 pound asparagus, trimmed and cut into 1-inch pieces

8 garlic cloves, minced

� pound penne pasta

� cup juice from 2 lemons

1 cup grated Parmesan cheese

� cup chopped fresh parsley


 

1.  Bring 4 quarts water to boil in large pot.  Pat chicken dry with paper towels and season with salt and pepper.  Melt 2 tablespoons butter in large nonstick skillet over medium heat.  Cook half of chicken until golden.  Transfer to bowl.  Repeat with additional 2 tablespoon butter and remaining chicken.

2.  Additional 1 tablespoon butter and asparagus to empty skillet and cook until asparagus is just tender, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Transfer to bowl with chicken and cover to keep warm.

3.  Add 1 tablespoon salt and pasta to boiling water and cook until al dente.  Reserve � cup cooking water.  Drain pasta and return to pot.  Add remaining butter, chicken, asparagus, lemon juice, cheese, and parsley to pot and toss to combine, adding reserved pasta water as needed.  Season with salt and pepper.  Serve.

JUNE Schedule
  

Every Wednesday - EAST NASHVILLE FARMERS MARKET - Wednesdays: 3:30 pm - 6:30pm

Every Thursday - VANDERBILT FARMERS MARKET - Thursdays: 3pm - 6pm
 

Every Saturday - FRANKLIN FARMERS MARKET - Saturdays: 8am - 1pm

June 5, 19 - WEST NASHVILLE FARMERS MARKET - Every other Saturday: 9am - 12pm

June 9 - LINDEN CORNER/WALDORF SCHOOL - CSA drop off + retail sales - Wednesday: 4pm-6pm

June 23 - GLENDALE ELEMENTARY-CSA drop off + retail sales - Wednesday: 3:30pm - 5:30pm

 

 
From My Window  
Two pair of swallows have nested on the porch. They are my favorite birds, especially barn swallows. The chestnut trees are fully leaved but if they have bloomed already, it wasn't obvious; normally the air is thick with the scent. Guess we'll know in the fall when either we do or do not have chestnuts!
 
Blessings,
Jenny
Contact Info
[email protected]
615-683-4291 M-F 7 a.m.-3 p.m.