Taste the harvest!
We are getting into the spring-time groove here at Red Fire North where the green is vibrant and local produce continues to flow. Red Fire Farm has supplied us with a bounty of organic, seasonal specialties from asparagus, crisp large lettuce heads, juicy red strawberries and hot house cucumbers & tomatoes… Yum!
Incorporating this fresh produce into our bakery has been a top priority as we experiment with our lunch bar, making organic foods affordable and convenient. Some recent treats have included a wheat-free buckwheat strawberry-rhubarb crisp, fresh cucumber & carrot salad with organic, local feta cheese and customer favorite- asparagus filled empanadas.
We are still receiving plenty of organic plant starts from the farm for your planting needs. Peppers, tomatoes, squashes, beautiful annual and perennial flowers and a variey of herbs for your culinary needs.
On June 28 from 12-7, Red Fire North will be hosting Clearpath Herbal’s Pizza Party for their new Chrysalis Botanicals product line. These small artisan batched formulations have been created to address and offer support to a wider audience, including some of our favorite formulas such as LYME AID. Check out the facebook page for more details and our shelves for some of their products!
Keep an eye out for the expansion of our lunch bar. This is the first farming season with our commercial kitchen in gear and we have big plans! Canning, sauces, pickling, delicious salads and even more baked treats of all varieties—from savory to sweet and as always, organic. This is our way of cherishing and preserving the harvest by decreasing food waste and preparing for colder months when these goodies aren’t locally available.
We look forward to a plentiful harvest season with our community. We’ve also invited on a few new crew members, so make sure to say hello!
Member deals for the Month of June: Spring Root Special!
Carrot, kohlrabi, turnip, beet bunches all buy one, get another variety free
-Your friends at Red Fire North
Posted: to General News on Tue, Jun 4, 2019
Updated: Mon, Jun 17, 2019