We are working very hard to make Rose Creek Farms Cooperative the most convenient way for you to put locally grown food on your tables. It’s amazing what transpires each week in such a limited space and time window.
Delicious summer veggies!
Credit Cards Accepted!
- What a difference rain can make. The plants are perked back up! Maybe we will get a little bigger tomatoes and peppers. This summer has really been alot cooler than those in the recent past years. We sure have been enjoying it.
- Got in another batch of Freedom Ranger chicks, their on the pasture and loving it.
- Baby turkeys are now on the pasture and running and chasing grasshoppers. They are so funny to watch strutting when they are so little.
Please share our coop with friends and family, the farmers have lots of precious vegetables and meats to sell. If you want …. “Like us” on facebook because we try to post pictures and interesting things that go on at the farm there.
Remember: We do give you money back on the undamaged glass jelly jars and rings. We can refund you $0.50 cents each for those that are returned back in great shape.
Remember: We do take used egg cartons that are still in good shape. It helps with the environment and help us keep the cost down.
Thanks so much for your support of Rose Creek Farms Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes North Texas such a great area in which to live.
Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Rose Creek Farms Locally Grown products, so we can try it too!
Black-eyed Pea Recipe
16 ounces black-eyed peas (peas and snaps)
1/2 pound hog jowl, lean salt pork, or thick lean bacon, diced
1 cup chopped onion
1 carrot, peeled and diced
4 cloves garlic, smashed and minced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon freshly ground black pepper
1 teaspoon dried leaf thyme
1/4 teaspoon dried leaf oregano
2 teaspoons salt, or to taste
dash Tabasco, optional
Shell mature peas and clean snap peas. Rinse peas and pick over for bad or discolored peas; transfer to a medium saucepan.
Cover with water and bring to a boil.
Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
Add peas and enough water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano.
Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
Add more water as needed to keep them moist.
When the peas are tender stir in the salt and Tabasco, if using.
Serve with hot baked cornbread and a tossed salad.