Don't you LOVE summer?

Cherry season is in full swing here at The Red Barn! You won't find produce that looks this good or tastes this fresh in ANY grocery store. Come get your fruit straight from the source!




Can't wait to see you! Don't forget, the Cherry Pit Spit is August 6th - fun for the whole family!

Fresh Fruit

We now have a fresh crop of Utah Sweet Cherries, Blueberries, Blackberries, and Raspberries. Come on in, and enjoy some today!

Cherry Pit Spit

Celebrate Orchard Days this year with the Red Barn at the 5^th Annual Cherry Pit Spit on Saturday, August 6^th from 10-3 pm! This year Pit Spit proceeds, which are, $1 per person, and all ice cream sales that day will be donated to The Steve and Melanie Holt Family. Steve and his family are long time Santaquin residents and are an integral part of our community. Steve has been battling heart failure for 10 years and has amassed major medical expenses. Help support a great cause and join us at the Red Barn on Aug. 6^th for food, fun and prizes! Qualifying rounds will be held that day from 10-1:50 pm with finals beginning at 2 pm. The Finals Round includes the top 10 spitters from men and women participants and the top five spitters from the youth divisions which include: 5 & under, 6-8 and 9-12.

Tasty Tuesday: French Toast Casserole

Ingredients

24 oz loaf of bread (buttermilk or brioche is best, get thick sliced)

8 oz cream cheese
10 eggs
2 1/2 c. milk
6 Tbs. butter, melted
1/3 c. maple syrup

Cut the bread and cream cheese into chunks. Layer half of the bread into the bottom of a 9x13-inch greased baking dish. Layer cream cheese on top and then layer in the remaining bread. In a blender combing all the wet ingredients. Pour evenly over the bread/cream cheese layers. Press the top layer down until completely wet. Cover with plastic wrap and refrigerate overnight (at least 4-6 hours). Bake at 350 for 50-55 minutes or until set in the middle. Serve warm with apple cider syrup.

Apple Cider Syrup

3/4 c. sugar
4 tsp. corn starch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. Red Barn apple juice
1 Tbs. lemon juice
3 Tbs. butter

Combing all the dry ingredients into a bowl and stir to combine thoroughly. Combine the apple and lemon juices in a sauce pan. Gradually add in the dry ingredients and bring to a boil for one minute. Remove from heat and add in the butter, stirring until melted.

Enjoy!

MIA

If you feel like there hasn't been a new post on the blog for a month, you'd be right. We have been keeping busy on the farm getting preparations ready to harvest this year's crop. We've also been busy taking care of our expanding family! The Rowley family had two new additions in May, and another on the way! Check back later this week for what's new on the farm, as well as some new recipes to try.

Come and Get It!

It's Asparagus time at The Red Barn! Come and get some fresh asparagus today - $2.50 per bundle, or two bundles for $4. Asparagus is great steamed, roasted, or grilled, and freezes wonderfully.

Pumpkin Class

Our giant pumpkin class will be held this Thursday, May 5th, at 6:30 p.m. Come get some free seeds and get your pumpkin started!