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Join us for a night at the farm with good food, music, pony rides and snowballs!

Here at Roseda we participate in local programs that provide the food insecure members of our community with nutritious products. We are proud to serve the community through our involvement with Catholic Charities and First Fruits Farm, a local non-profit organization that provides fresh, nutritious food for the hungry through volunteer service and community partnerships. We encourage you to take a minute and read the below from Andy Wayne, Director of Communications for Catholic Charities.   PROTEIN MINISTRY PARTNERSHIP INCREASES ABILITY TO FEED THE HUNGRY IN BALTIMORE AND BEYOND October 2, 2023- Launched in recent weeks, a new partnership is providing...

Underdog Series – Part 4: The Tri-Tip This cut is a little more known than the previous members of this series, but still an “underdog” in the eyes of many. The Tri-Tip has little fat, but that does not mean this popular steak is short on flavor. If you like a meaty flavor, this steak is delicious in every aspect. Whether it is grilled as a steak or slow-cooked like a roast, you won’t be disappointed. This cut dates back to the 1950’s where it was typically used for ground beef. Thank goodness thoughts changed! This cut offers a tender...

Underdog Series – Part 3: The Flank This cut is a little more known than the previous members of this series, but still an “underdog” in the eyes of many. The Flank steak has little fat, but that does not mean this popular steak is short on flavor. If you like a meaty flavor, this steak is delicious in every aspect. Some fans even say that flank steak has one of the boldest, beefiest flavors available, but it also takes on other flavors well.   Where does Flank steak come from? The flank steak typically comes from the abdominal muscle...

Underdog Series – Part 2: The Bavette Another cut of meat that goes under the radar is the Bavette Steak. The Bavette steak is flavorful, versatile in preparation, offers a similar taste profile to the flank steak (stay tuned – the flank will also be featured in this series!) and boasts tremendous marbling and a nice, tender texture.   Where does the Bavette steak come from? Bavette steak comes from the sirloin primal – more specifically, it’s a cut that comes from the bottom sirloin, and is located adjacently to the flank steak. This cut’s grain and muscle fibers are...