“Bloom where you are planted.”

Kristin Croak

Payson is looking forward!

Hey all! I am so excited, more than ever, to be living in Payson. So many really great projects are starting to happen within our community and our town staff and leadership are starting to look forward. Our local golf club was purchased a year ago and the new owner is putting millions of dollars into the clubhouse and facilities to make it a true gathering place for our community! Also, the Town Council just approved a partnership with MHA Foundation to start planning a new park and multigenerational center for our kids and adults to enjoy!

On top of all of this, our tourism has been amazing and always growing in new people coming and enjoying our local businesses and natural beauty. We have a wonderful new Town Manager and Economic Development Specialist that are here and ready to rock! We are moving forward with so many great initiatives that are going to bring so much community value, making Payson an even better place to live! if you know of anyone that is thinking of buying or selling in this area, please let me take care of them! I appreciate you all!

April Foolishness

A and C were going to prank their friend…

But they just letter B.

A couple of pranksters broke into the local police station and stole all the lavatory equipment.

A spokesperson was quoted as saying, “We have absolutely nothing to go on.”

Recipe to Try

Roasted Asparagus and Ricotta Tart

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Ingredients (4 Servings)

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg
1 c. ricotta cheese
Kosher salt
Pepper
1 lemon
2 scallions, chopped
1/4 c. fresh flat-leaf parsley, chopped
1 tbsp. fresh tarragon, chopped
12 oz. asparagus, trimmed, halved
1/2 tbsp. olive oil

Heat oven to 425°F; place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll ½ in. bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush 1/2-inch border of egg around pastry.
Add ricotta and 1/4 teaspoon each salt and pepper to bowl with remaining egg. Finely grate zest of lemon into bowl, then fold in scallions and herbs. Spread onto pastry, leaving border uncovered.
Top filling with asparagus; drizzle with oil. Bake until crust is golden brown, 18 to 20 minutes.