Pumpkin Patch 2012

This year the patch is bigger and better than ever. We even have discounted pricing Tuesday - Thursday!

Hayrides are open to the public on the following schedule:

Monday - Friday 3:30 p.m. - 8:30 p.m.
Saturday 10:30 a.m. - 8:30 p.m.

Preschools and other groups who would like to take hayrides during the day must call to schedule an appointment. They fill up fast and are on a first come first serve basis, so please make your reservations early. No discounts apply on school holidays.

Admission to the pumpkin patch is $5 per person (babies who can't walk are free). Admission tickets include a hayride, and unlimited trips on the slide, through the maze, and in the sandbox. Tuesday - Thursday the admission ticket is discounted to $4 per person.

Pumpkins are an additional fee and range from $1-$8. Gourds are also available and are great for fall decorating. We will be making our Cider Doughnuts fresh daily throughout the season, and can also be pre-ordered. Can't wait to see you here, you won't want to miss out on the fun!

Labor Day Peach Special

Today is a great day to head to the Barn. Until 9 p.m. today you can get 3 boxes of peaches for only $36!! While you are here, make sure to ask about our bargain box membership. This is the last week to sign up at our discounted price. Prices will increase after September 5th. If you need a form you can print it from here.

Food Preservation Classes

For those of you who were not able to attend our canning class you missed out on free lids and a great demonstration by USU's Extension Service's Jana Darrington. You're in luck though, because Jana will be back this Saturday, September 8th at 10 a.m. to teach us how to dehydrate foods. Everyone who attends will receive an assorted sample bag of Honeyville's freeze dried fruit, and one lucky attendee will also win the door prize of an entire #10 can of freeze dried pineapple! I hope to see you there.

If you were wanting more information about pressure canning, make sure to check out this link, where you can get a FREE e-copy of USDA Complete Guide to Home Canning. Printed versions are also available for $18 online.

Bargain Box Sign Ups

Back by popular demand, we are offering our Bargain Box Membership again this year.

The Details:
Each week the Red Barn staff will put together a half-bushel box full of the best fruit and produce from the Red Barn.  Each half-bushel box will contain approximately 20 lbs of fresh fruit and produce.  Your box will be ready for pick up anytime during business hours Friday and Saturday.  All boxes that are not  picked up by Saturday will be forfeited. Items that you may find in your basket could include: peaches, apples, pears, grapes, tomatoes, raspberries, blueberries, blackberries, cantaloupe, green beans, cucumbers, corn, plums, nectarines, squash, fresh-pressed apple juice, and other vegetables.

The Cost:
The Red Barn Bargain Box membership fee is $120.00 for the 10 week period to be paid upfront. The weekly pick up fee is $5.00 when you pick up your box. That means a total cost of $170, or $17 per week for 20 pounds of fruit and vegetables. You won't find savings or freshness like that at your local grocery store!

Signup Details:

We will be accepting full membership fees until September 4th. Late registration will be accepted at a prorated amount of $13.00 per remaining week and must be accepted and paid for the Monday prior to your weekly pickup. Your weekly $5 pick up fee also applies.

If you are ready to sign up, print your registration form, and bring it into The Red Barn.
Questions? Call (801) 754-5511 or email chelsea@southridgefarms.com.

September Canning Class

Pressure Canning

Saturday, Sept. 1^st 10-11 am

Pressure Canning can be a little intimidating, but USU extension specialist Jana Darrington will cover everything you need to know to help you feel comfortable when it’s time to start canning. The class will cover pressure canning basics as well as vegetables and meats.

2012 Cherry Pit Spit

Cherry Pit Spit -----August 4th------10a.m. - 3p.m.

Celebrate Orchard Days this year with The Red Barn at the 6th Annual Cherry Pit Spit on Saturday, August 4th from 10-3 pm. The Red Barn donates 100% of the proceeds from this event and the profit from the day’s ice cream sales to a family in need each year. This year we are supporting the Dan Underwood family. He is currently being treated for colon cancer.

Qualifying rounds will be held that day from 10a.m.-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.

Cost to spit is $1.00.

The top spitter this year will be awarded $200 cash and other great prizes. Runners up will be provided with great swag from our sponsors which include La Bodacious Boutique, Tucanos, Texas Roadhouse, Family Tree, Papa Johns, Payson Market, Smiths, Goldielocks Salon, Boudreaux's Bistro, Dairy Queen, Stringhams True Value, Payson’s Stadium Cinemas, Seagull Book, UCCU, Kars, Triple R Farms, Chisholm Dental and more!

There will also be a raffle basket full of awesome prizes from our sponsors. When you buy a $1 raffle ticket, you also get a free appetizer card from Texas Roadhouse (good for the first 60 people).

Help support a great cause and join us at the Red Barn on Aug. 6th for food, fun and prizes! 

Easy as Pie

Our blackberry bush is producing so many berries this year. We can barely keep up with them...

My one year old helping himself to our berries, who taught that kid to open the fridge?!

Ok, so eating them hasn't been an issue, but picking them gets a little prickly! No berries in your backyard? No problem! We at The Red Barn have got you covered. 

The berries are so delicious this year that it almost pains me to do anything but eat them fresh, but who can resist a good summer fruit pie?

 Today I want to show you how insanely simple it is to make an amazing pie.

First step: Stop at The Red Barn and pick up a take and bake pie shell (they come two in a box) 

and berries of your choice.  

Because fruit is our main ingredient you will want about 4 cups of berries. Feel free to mix and match your berries. Then just add 3/4 to 1 cup sugar (depending on how sweet you want it) and 1/4 cup flour. Toss gently so you don't mash the berries. This is all you need, but feel free to experiment with adding spices like cinnamon, nutmeg, etc. to give your pie a special twist and unique flavor. 

Pour into the unbaked pie shell.

Use the second shell to make a top crust. Pinch to seal the edges and cut a few slits in the top and pop it in the oven. Bake until golden brown (about 45 minutes-1 hour if baking at 350 degrees). Because fruit pies often boil over, I highly recommend putting the pie tin on a cookie sheet to protect your oven from spillage.

Cool slightly before cutting. Then top with whipped cream or your favorite Red Barn ice cream.

Wasn't that easy?

And if that still seems like too much work for you, we have our take and bake pies that are fully prepared. Just buy and put in the oven, you don't even have to let it thaw. We use grandma's secret recipe, and I haven't met a pie that rivaled our flaky crust anywhere. Try one for yourself today and see what I mean!