10137 Preston Rd
just off Mondon Hill Road between Hwy 41 and Hwy 50.
Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294
For our Produce Stand locations, dates, and hours please click here.
Thursday, September 29, 2011
Some of the highlights are:
Three types of eggplant! purple, light purple, and white!
Peppers! Red and Green Bells, Poblano, Jalapeno, yum!
Yellow, Red, White onions and Scallions
Romaine and salad fixings like:
Salad cukes! (my favorite) - some folks call them pickling cucumbers
FRESH radishes with tops! (more yummy)
Potatoes - Bakers and Sweets - and a few Reds!
Plums, Bananas, Lemons, Limes, and more Johnny Gold Apples!
News on the home front:
All Traditional Southern Field Peas are picked, and fresh frozen.
Plantings have been done for our Autumn and Winter crops, including the Autumn Green Bean U-Pick.
Pesticide-free Okra still harvesting.
Pesticide-free Zucchini is slowly trickling in (yummmmmmmy)
Friday - Spring Hill location
Saturday - Hernando County Farmers Market
Always - The Produce Barn
Wednesday, September 28, 2011
We hope you have been enjoying our blog. My dad recently asked what a blog was, and how did the name come about. Here is the short-and-sweet answer to his questions.
We always "shorten" titles and names of things, into acronyms or nicknames, right? It's the same thing for the on-line crowd. Blog is a shortened "nickname" for WEB LOG. It's a log (or journal) which is on-line (on the web). Shortened from WEB LOG to WEBLOG and finally to today's name "Blog".
There are tabs at the top of our blog, just under our name. One is "How To Use This Blog". In it are directions for how to use the three different SEARCH features, and other functions.
Several recipes have been loaded this week. Recipes will be added randomly during the week. To be notified about each blog update, just click on one of the e-mail notification options on the right of the blog, or click on "Follow" if you already use Goggle's Follow options.
Recipe Posts may be viewed by scrolling down, and even clicking on "older posts" to view more. Another way of finding items of interest is to scroll down the blog page, looking in the right column, until LABELS (which are like a "table of contents") becomes visible. The Labels are alphabetical. When they are clicked, recipes will pop up automatically. Some items are "cross-referenced." Our sincerest hope is that you will find our Blog enjoyably beneficial.
On to the normal stuff now.
Please phone ahead if ordering for pick up at one of our Satellite locations.
The recipe was found on the Better Homes and Gardens Recipes & Cooking page:
- 1 8-ounce package cream cheese, softened
- 1/2 cup canned pumpkin
- 1/4 cup sugar
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
Tuesday, September 27, 2011
Monday, September 26, 2011
Adapted from Cook-Eat-Share
This was served with a Chorizo-Rice mixture.
Roasting Red Bell Peppers (or any other peppers)
Roasted red bell peppers enhance everything! Side dishes, eggs, salads, sandwiches, pasta dishes, antipasto platters. The list goes on and on! Make them fresh each time, or keep a ready store of them canned or frozen.
To roast, start by washing the peppers and removing the stickers. Char them on high heat on a gas range stove by placing them directly onto the grates, use the Barbeque, or roast them in the oven. We marinade ours adhead of time in a plastic baggy. Use tongs to turn the pepper to blacken on all sides (or char to your taste). If roasting in the oven, preheat to 450F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes).
However the peppers have been blackened, once they are done place in a covered bowl or brown paper bag. The steam from the peppers makes the skin easier to peel off. Once the peppers have cooled, carefully peel off the blackened skin and discard. This can be done with fingers or a sharp knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds.
Rinsing the peppers will diminish the smoky flavor. When the skins and seeds have been removed, cover the peppers in oil, adding garlic slices or herbs if desired, and refrigerate for up to 2 weeks. Or Coarsely chop peppers into chunks, or slice the peppers depending on how you would like the finished meal to look, and set aside.
Thursday, September 22, 2011
Tuesday, September 20, 2011
Monday, September 19, 2011
Pea update: All the peas have been picked. There were only Pink-eyes left in the fields. If you phone Joann immediately, they may be available unshelled. Otherwise, they will be shelled in the next 24 hours. Joann's cell number is 352-232-0294. Thank you!
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or stick; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.