We are excited to share our January newsletter with you! This month we have lots of new things to share with you. Progress on the restoration of all of the buildings has really been moving along since the weather has been mild. The Haybarn is nearing completion and we should be putting the finishing touches on that space at the end of this month. The Milk Barn and Lower Barn still have quite a bit of work that needs done. We are still on target to hopefully have the restoration of the rest of the buildings done by the end of March 2023.
The next opening phase of Cassidy Station will be our flower shop. The name of the flower shop will be Cassidy Flower Co. We are so excited that Lauren will be taking the lead on our floral design and be the manager over the Cassidy Flower Co! The style for the flower shop has been inspired by the heritage of countryside cottage gardens. The floral style will be a mix of modern and classic techniques.
In the Mercantile we have been “hushing the house” by taking down Christmas and creating a blank space for new products to carry us through the rest of winter. We love leaving up some of the evergreen garland and adding in some softer tones and texture to create a winter look that makes for a slower transition into spring. We have added in some new products to the mercantile from brands like, Mother Mother, Alchemy Spice Co, Hemlock Goods, Belle & Union, and Salt & Stone.
As we inch closer to spring, we will be adjusting our hours of the Mercantile to accommodate the community and to have consistent hours for both the Cassidy Flower Co and the Mercantile. Please be watching for more updates on social media and a special newsletter announcement to share details about the opening of Cassidy Flower Co. and our hours.
Our recipe this month comes from Kyle’s mom Karen Estes. Her take on a classic meatball recipe is great for a church potluck, appetizers for game day, or even an easy weeknight meal. We hope you enjoy!
From the farm,
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