Field and Fork: February 2025
Farm Update: Chickens Have Arrived
Our new flock of hens has officially settled into their cozy coop at Angeline. Currently pullets—young hens around 16 to 24 weeks old—they are on the brink of maturity and will soon begin laying farm-fresh eggs. Once they start producing, their eggs will be available for purchase at the Welcome Center market, adding to the fresh, locally sourced produce for our community.
This initiative not only enhances our commitment to sustainability but also offers residents a firsthand experience of farm-to-table living. We look forward to sharing the bounty of our hens with you.
Our Newest Farmer: Meet Katy
As a small child, Katy enjoyed tending to her family garden. This early passion led her to earn her Bachelor’s degree in Agriculture in her home state of Louisiana. She has spent most of her career working as a Zoologist, but is excited to return to her roots, growing food and engaging with the community of Angeline. When she is not growing produce, Katy enjoys spending time on the water, sailing with family.
Farm-Fresh Produce: Now Selling
• Dill
• Parsley
• Cilantro
• Turmeric
• Radish
• Slicer Tomatoes
• Snap Peas
• Carrots
• Raw Peanuts
• Broccoli
• Cauliflower
• Swiss Chard
• Red Oakleaf Lettuce
• Mini Romaine Lettuce
• Salad Mix
• Arugula
• Mustard Greens
• Spinach
New Recipe: Roasted Peanuts
This easy roasted peanuts recipe is perfect for a salty, crunchy snack.
Ingredients
• Raw Peanuts
• Salt
Instructions
• Spread raw peanuts, either shelled or in the shell, in a single layer on a shallow baking pan. Sprinkle with salt to preference.
• Roast at 350°F for 15-20 minutes for shelled peanuts or 20-25 minutes for peanuts in the shell.
• Take them out just before reaching your preferred level of doneness, as they will continue to cook slightly while cooling.
