The Market is Open

Thank you all for understanding last week. I really wanted to keep the market open but was struggling with the logistics.
Miss Hannah is now at college, and I am learning to do things without her. The boys (all of them inclduing the husband) are really missing her cooking, organization, and her peace making skills. I, as a mom, am struggling with not having my girl and confidant. On the farm I am missing her planting skills and willingness to interpret my crazy ideas to the boys.
Hannah is doing well and has found like minded folks who love to grow veggies in the sustainable way. She has already met someone that has high tunnels and is loving being able to talk “farm” to others who know what she has been doing for the last 5 years.
We will be at the traditional farmers market this week from 4-6pm.
I look forward to seeing you all this week,
Angela

The Market is Closed this Week

I am sorry folks. I wanted to open the market this week, but the more I contemplate how to get everything done the more I am convinced I cannot. This is the week we take Miss Hannah to college on Wednesday and Thursday. This means a wont have an opportunity to meet the milk man on Thursday morning or pull all of the orders together before the market Thursday afternoon.
I think this is going to be a rough week as I have been with this sweet young women 24/7 since she came home to homeschool in fourth grade. She has promised to go off to college and learn the EASY way to farm so she can come home and teach me.
I hope that y’all can understand and I promise to be back and working the markets full force next week.
See you next week and thank you for understanding,
Angela

The Market is Open

We had such a good week last week with both farmers markets in the same place. I am so glad that you all liked the set up. I hope that we still made it easy for you to come and pick up and get your veggies and goodies from Princeton Farm Fresh.
I look forward to seeing everyone on Thursday,
Angela

The Market Is CHANGING

This is the week that we make the change to THURSDAY’S. Everything else will stay the same. Same great farmers, same great veggies, meat, milk and eggs. All we are doing is moving the day and location. We will be meeting the same time from 4-6pm, but we will be moving to the Princeton Park on the corner of Eagle and Market Streets in Princeton. I love this location as it makes for a beautiful drive through downtown Princeton.
If you have any questions please don’’t hesitate to call me.
See you all on Thursday,
Angela

The Market is Open

This is our last week on Friday’s. August through September 15th we will be meeting at the Princeton Park on the corner of Eagle and Market Streets in Princeton. We are meeting at the same time from 4-6pm under the tent with the Princeton Farm Fresh sign. It will be one of the first tents you see when you drive up to the park.
I really want to say how much I appreciate your willingness to move the days of the market to accommodate my family time. It means so much to me that you understand and are willing to make the change in your schedules.
See you on Friday,
Angela

The Market is Open

Big Changes are coming to Princeton Farm Fresh. As many of you know, my right hand girl is going to college in August, leaving me with just the boys on the farm. I want to bring her home every weekend possible and the only way to do that is to get her on Friday’s. So starting the first week in August we are going to move the online market to the traditional market location (Princeton Park) on Thursdays. This will make it easier for me to go and get my sweet girl on Fridays and not have to rush back here to make this market. Once the traditional market is over, we will move back to Tractor Supply on Thursdays.
I don’t make this decision lightly, as I know this may affect some of your schedules. Please let me know if it does and maybe we can work out a delivery service for you when I get back on Fridays, or on my way out of town on Fridays.
Everything else will stay the same- Same Farmers – Same Growers – Same Great Platform that allows you to shop online and pick up easily.
So for the next two weeks we will pick up on Fridays. Starting August 1st the pick up will be on Thursday’s at the Princeton Park from 4-6pm.
If you have any questions or concerns, please let me know,
Angela
706-564-6757

The Market is Open

Blizzel Bluff Farm has BERRIES!!! Yum! I am so excited to get my hands on their berries this season. So lets just put out a recipe for berries.

Berry Cobbler
1 stick Butter
1-1/4 cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Berries (frozen Or Fresh)

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the berries. Pour the batter into the buttered baking dish. Sprinkle berries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

See you at the market on Friday,
Angela

The Market is Open

Hello Everyone!
Hope you all had a wonderful Fourth of July despite the rain.
We apologize for the market being opened a day late. On the farm, we were enjoying a quiet rainy Independence Day.
Today, I am going to share with you one our favorite summer recipes that combines simply, to make a delicious salad!

Caprese Salad
3 Vine ripened tomatoes, 1/4 in thick slice
2 medium cucumbers, 1/4 in thick slices
1 lb fresh mozzarella, 1/4 in thick slices
1 bunch of basil leaves (we love our sweet Thai basil)
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Salt and Pepper
Chop tomato, cucumbers, mozzarella, and basil into a bowl. Drizzle olive oil and balsamic vinegar over the top to taste and finish by sprinkling salt and pepper over the top. Viola, a delightfully cooling summer salad!

You can also check out this recipe by Rachel Ray and just add cucumbers and balsalmic vinegar.
http://www.foodnetwork.com/recipes/rachael-ray/caprese-salad-recipe.html

Enjoy,
Hannah

The Market is Open

As Hannah and I sit here in UK orientation, I am in awe of all these bright eager faces that have come together to live, learn and figure out their new lives together. I have to say that I am not missing living in a big city. I already miss my Princeton, my hometown that I chose and that the residents of this lovely town have welcomed me to with open arms. There is nothing like visiting a big city that makes you love your small town. I can’t wait to get back to the farm.
See you all at the traditional and online farmers market at the end of this week.
Angela

The Market is Open

Another day here on the farm, as we have been up since the dawn and out working the veggies. Right now it is the only time to get things done. I don’t know if it is my aging body or just hotter this summer, but I need to get inside as it heats up for the day. We are back to fighting the deer for our beans and the bugs for everything else. Of course we don’t spray, so we spend many hours a week just hand picking bugs to give to our chickens, who think they are tasty.
Don’t forget to stop by the Traditional Farmers Market on Thursday from 4-7pm and shop from your very own LOCAL FARMERS.
See you on Friday,
Angela