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Copyright © 2000-2012
Donna Frantz
At the Farm
Waconia
Minnesota |
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At the Farm is located on Highway 5 in Carver County, Minnesota - 2.5 m. East of Waconia - 4.5 m. West of Victoria - 10 m. West of Chanhassen
Donna Frantz, Proprietor - 8880 East Highway 5, Waconia MN 55387 - imthefarmer@earthlink.net - 952-442-4816 |
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Sent April 28, 2010Oh, what a beautiful sunrise
Oh, its a fabulous day
I know life doesn't get better
So dream, work and play! Hello, Life is good on the farm. I got my 100 new baby chicks. They are great, so fun to see new life!
My 'new' greenhouse is taking shape. I need more room to store my plants for my fields. I got one of the greenhouses from my old Country Store, good memories. The Country Store is no more. They will push it
over and burn it. Carver County bought the Country Store land for the regional park. |
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have seed potatoes, bulk vegetable seeds, onion sets, asparagus roots, winter onion plants and parsley plants
for your gardens now. Also, rhubarb roots, raspberry plants, strawberry plants too. It's still too early for warm weather crops. If you plant them now they just go backwards and will take too
long to recover. Just wait until the air and soil stay warm. I'm also selling 40# and 20# soil (the best), 40# compost and manure, moss for hanging baskets, bone meal (organic), 10-10-10
fertilizer, Jack's fertilizer, Dipel organic dust, potatoe bug organic spray and vegetable fertilizer (organic). Fresh-picked rhubarb is available now! |
Reminder, It's coming up soon!     Saturday, May 15, 2010
Plant Swap & Sale
Come to Buy, Swap or Sell Plants, Bulbs,
Anything and everything related to Gardening! And come for the FREE Demonstrations - Classes
· 10 am and 1 pm - Vegetable Gardening
· 10:30 am - Potted Gardens and Baskets
· 11:00 am - Growing Patio Vegetables
· 11:30 am - Using Herbs in Cooking with guest chef, Joe Marzano
(Salads, Main Dishes, Desserts)
· 12:30 pm - Planting Raised Beds with Herbs - Make a Snipping Garden Go to my website for more information on the Plant Swap and Sale
Please come! No charge for bringing your items to swap or sell!
This is also the 6th Annual Sister Saturday Event in Waconia |
Pride and Glory Garden Project is alive and well! Free vegetable seeds, seed potatoes, vegetable plants and gardening advice to unemployed people who come to my farm. Pass the word to those in
need!
When you care enough to Eat the Very Best, ask Donna! See you soon!
Donna |
Gardening According to Donna, by Donna Frantz, will be a great gift for Mother's Day, Father's Day, birthdays or
any occasion! Buy it for especially for beginning gardeners or for yourself, just because you would like to have a copy of your own. My fifty plus years of Minnesota garden experience fills 72
pages with tried and true vegetable gardening hints. It's compact size makes it easy to carry along to the garden and it is spiral bound so it lays flat. There is an area on most of the pages for you to
write your own notes too as you experiment in your garden and learn! Its good to be able to keep track of your progress! Order Gardening According to Donna books now!
Just $16.95 each, plus $5.00 shipping.
Send a check to: Donna Frantz, 8880 Hwy 5, Waconia, MN 55387 I also have it for sale At the Farm and at
Jim Gilbert's Wild Bird Store in downtown Waconia. |
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Rhubarb Upside-Down Cake I saw this rhubarb recipe in the latest issue of Martha Stewart Living magazine and it looks fabulous! I haven't had a chance to try it yet. Let me know how it is
by email if you try it before I do. This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture. FOR THE TOPPING
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt |
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FOR THE CAKE
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb (from At the Farm), trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs (from At the Farm
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1 cup sour creamDirections
1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar,
and 1/4 teaspoon salt until moist and crumbly. 2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup
sugar; let stand for 2 minutes. Toss again, and spread in pan. 3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium
speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until
smooth. Spread evenly over rhubarb. Crumble topping evenly over batter. 4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let
cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely. HELPFUL HINT
Let the cake cool for 10 minutes before removing it from the pan. The
rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick. Makes one 9-inch cake; Serves 10. From Martha Stewart Living, May 2010
Enjoy! |
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