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

E-mail us , we prefer phone calls rather than emails,beas9781@bellsouth.net

For our Produce Stand locations, dates, and hours please click here.

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Saturday, April 28, 2012

Swiss Chard, Walnut and Feta Salad



This light, enjoyable salad is made with basic ingredients.
Fresh, well-washed Swiss Chard (veined or deveined), raw walnut halves, crumbled feta cheese make this salad interesting and pleasant.


Toss with your favorite oil-and-vinegar combination or even Italian dressing.

Easy Roasted Potato Slices

Whether it's finger food or served with fork and spoon, potatoes are usually a big hit for snacks and meals. 


Because they are good sources of trace minerals and vitamins, potatoes can be a healthy addition to the diet, unless one is trying to lose weight.






One simple recipe is perfect for finger food or served simply with breakfast or dinner. 


Thinly slice potatoes (even sweet potatoes are good for this).






Place on baking sheet (lining with parchment paper makes cooking a breeze, and easy on clean-up).






Season with freshly ground salt and pepper, and your favorite herbs or seasonings.


Bake at 400F for about 30 minutes (more or less, depending on your personal taste). 






Enjoy!

Moist Zucchini Bread

Adapted from allrecipes.com


Over the years we have tried several recipes before finding one with perfect flavoring and moistness. Of course, it is tweaked with a few changes (shown in italics).





Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
a pinch of ground cloves

Directions
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, cloves and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. NOTE: be sure to squeeze the grated zucchini in a towel in order to press some of the excess water from the zucchini.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. NOTE: We found 70 minutes was needed, determined by the amount of moisture in the zucchini, and how hot your oven gets.

Serve cooled or warm with any meals, as a snack or a simple dessert.





Whole Wheat Zucchini Bread



If you enjoy the nutty goodness of Whole Wheat and the rich flavor of honey and brown sugar,  this Zucchini Bread recipe is for you. Because the ingredients are dark in color, the baked bread will also appear darker than Zucchini Bread baked with white flour and white sugar.




Ingredients
    * 6 eggs, beaten
    * 1 cup honey
    * 1 cup packed brown sugar
    * 1/2 cup canola oil (we substituted olive oil)
    * 1 teaspoon vanilla extract
    * 2 cups whole wheat flour
    * 4 cups all-purpose flour
    * 2 tablespoons ground cinnamon
    * 2 teaspoons baking powder
    * 2 teaspoons baking soda
    * 2 teaspoons salt
    * 4 cups grated zucchini, and rubbed dry
    * 1 cup chopped walnuts (optional)

Directions

   1. Preheat the oven to 350 degrees F. Grease three 8x4 inch loaf pans and set aside. Shred Zucchini, and towel dry to remove excess water.



   2. In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
   3. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool to keep moist.

Thursday, April 26, 2012

Pesticide-Free Green Beans are ready for U-Pick!


April 26, 2012


Pesticide-Free Green Beans are ready for U-PICK!
Beginning tomorrow morning after 10AM our Pesticide-free Green Bean Fields (green beans only) will be open for U-Pick! Perfect for canning or freezing, and delicious fresh! Check out our green bean recipes here.

If you'd like to pick, we recommend arriving after 10AM tomorrow to make sure you don't miss out. Our suggestion is to wear old shoes because the fields are wet in the mornings.


Green Bean Fields are open at 10AM each morning.
While bushel baskets are available during picking, we suggest bringing a clothes basket lined with a towel or sheet, or perhaps even a sheet with a string to tie the top for transporting home... whatever containers you may have at home in order to transport them conveniently.

Our prices have remained the same for years.

$12 for the half bushel.
$18 for the whole bushel.
These beans are pesticide free!

After picking the beans, you're entitled to a little rest and relaxation:


Happy Picking!

Tasty and Healthy - April 26, 2012


Thanks for stopping by to read this week's newsletter!  


We have new crops being harvested every week, some great recipes to share, and our Big Spring U-Pick Green Beans begins tomorrow!


Joann and Rolo take pleasure in working the fields together, as the time passes more enjoyably.  When Rolo is manning one of the satellite locations, Joann is busy in the fields. Their work is never done, and many a day ends long, LONG after the sun goes down.


A very warm Spring has ended our winter harvests BUT we have a new field of Collards available for a short time while temperatures are cooler. We're currently harvesting pesticide-free eight-ball zucchini and yellow summer squash. The Yellow Butta Zucchini and Scallop Squash will soon be ready, too. We're also open for the Big Spring Green Bean U-Pick. 


The eight-ball squash is one of our coveted specialties, and we hope you enjoy it while it is in season. (recipes below)
Please phone if you are interested in canning beets. These are our pesticide-free, small-to-medium size beets without the green tops - available for a short time.




Please feel free to phone the farm for special requests or special orders. We'll do everything we can to accommodate you. If you need something from the Farmers Market in Plant City, it is best to phone by Wednesday afternoon.

The Florida Department of Agriculture and Consumer Services visits to our farm to test our soil and plants. For more information about our farming techniques, and the testing we undergo, please click here.



Gran'ma Angie thanks you for the bags! She hopes you will keep on bringing 'em. Thanks for "recycling" your plastic bags with us! It helps us keep prices down.




From the Farmers Market:

Florida tomatoes
Eggplant
Cucumbers
***Yellow*** Bell Peppers
Red and Green Bell Peppers
Red and Green Jalapenos (be sure to remove the seeds!)
Sweet Cubanella Peppers
Radishes
Carrots
Sweet Potatoes
Baking Potatoes
Florida Red Skin Potatoes
Florida "new whites" potatoes
***bicolor corn***
White onions
Celery
Romaine
Lemons
Limes
Valencia Oranges
Bananas
Cantaloupe
Watermelon
Wonderful Fresh Herbs in 4" pots


From the Farm:


Beasley's Pesticide Free Beets (no tops-perfect for canning)
Beasley's Pesticide Free Swiss Chard
Beasley's Pesticide Free Eight Ball Zucchini (recipes below)
Beasley's Pesticide Free Zucchini (recipes below)
Beasley's Pesticide Free Yellow Squash (recipe below)
New Field Beasley's Pesticide Free Collards
Beasley's Pesticide Free Green Beans




Pesticide-Free Green Beans are ready for U-PICK!
Beginning tomorrow morning after 10AM our Pesticide-free Green Bean Fields (green beans only) will be open for U-Pick! Perfect for canning or freezing, and delicious fresh! Check out our green bean recipes here.

If you'd like to pick, we recommend arriving after 10AM tomorrow to make sure you don't miss out. Our suggestion is to wear old shoes because the fields are wet in the mornings.



Green Bean Fields are open at 10AM each morning.
While bushel baskets are available during picking, we suggest bringing a clothes basket lined with a towel or sheet, or perhaps even a sheet with a string to tie the top for transporting home... whatever containers you may have at home in order to transport them conveniently.


$12 for the half bushel.
$18 for the whole bushel.
These beans are pesticide free!

After picking the beans, you're entitled to a little rest and relaxation:





Where we will be this week:

Monday - we will be at the Cloverleaf location. If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with us.

Friday - Rolo will be at the Spring Hill location. If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with him.

Saturday - Rolo and Joann will be at the Hernando County Farmers Market on Hwy 19 with nearly 80 other vendors! Come browse, shop, and visit with your neighbors - it's an all 'round enjoyable time. You'll also be supporting local businesses by visiting their booths. If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with us.

Saturday and everyday - Gran'ma Angie, Nana Phyllis, Joann and Rolo will be at the Produce Barn until 6PM. Fresh Cut Pesticide-free Greens will be eagerly awaiting you in their little wading pool.


Sunday - Rolo will be at the Towne Square Market Place in Spring Hill near Chili's on Hwy 19 from 8AM-3PM.  

For our Calendar of Locations, and special times and dates for April and Mayplease click here, or click on the Calendar Tab at the top of this page.

NOTE: new hours for Monday's location - until Noon only.

NOTE: special location May 3 - Thursday night only.
The Weeki Wachee High School Environmental Awareness Dinner. (Click here for details and map, or phone Kara Pirolo at 352-797-7029 x 239). The Resources Class is hosting a pasta and salad dinner, with educational information available about our local resources and their impact on the environment.

This week's recipe suggestions:
(there are more squash recipes found in the right column under the word "labels")







Quotes for this week:



We can look around us, attentively. We can feel blessed,
even when it's a negative situation. Every situation is
capable of inspiring a positive step forward. 
~ Unknown


Each of us represents a star in heaven. Sometimes we shine with the rest. Sometimes we twinkle alone. And sometimes when we least expect it, we make someone's dreams come true.
- Author Unknown -




As always, thank you for your encouragement and support. Without you, we wouldn't be able to do what we love most - FARM!


Looking forward to seeing you,


Tuesday, April 24, 2012

Sourdough Starter for Breads


Have you wanted to make real sourdough bread, rolls or hamburger buns, but were intimidated by the process of creating "Starter"? Sourdough bread is distinctly flavorful , and produces great tasting rolls, croutons, buns, and breads. Many people prefer ordering the starter, and following the manufacturer’s directions. Here is our starter recipe, which lasts years, as long as it is used regularly.
Note: our sour dough bread recipe may be found on our website here.
Sourdough starter needs to be stored in glass or ceramic containers, and may be stirred with wooden utensils. It cannot come into contact with metal, because the metal disables the live bacteria in the starter. Baking may be done in any type pan.
We do not have the “real” San Francisco starter. Our recipe came from Regal Kitchens.


Sourdough Starter:
2.25 teaspoons active dry yeast
16 ounces warm water
2 cups all-purpose flour


Click Here to see another person's description using the same recipe.

Every time starter is needed, Jack moves it from the refrigerator to the counter in the evening, and leaves it out overnight. He removes the amount needed the next day, replenishes it with the same amount of water and flour, stirs it in, and allows it to set out several hours, before placing it back into the refrigerator. The more starter used in the bread, the stronger the sourdough flavor. This is how much we use for one sourdough loaf.

Method:

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day. Cover loosely with plastic wrap or plastic cover; refrigerate.

To Replenish Starter:

After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 10 ounces (1.25 cups) of starter were removed to make bread, replenish remaining starter with 10 ounces (1.25 cups) warm water and 10 ounces (1.25 cups) flour. Stir well to blend, cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed above.

NOTE: Starter needs to be fed regularly, which is why it is necessary to remove old starter and add new water and flour at least every week. 

Regal continues with HINTS FOR SUCCESSFUL SOURDOUGH BAKING:

1. Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react to the metal.
2. All ingredients, including starter, should be at room temperature (70-80F/21-27C). Cold ingredients slow down the activity.
3. When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until mixture bubbles. Cover and refrigerate.
4. If starter separates (liquid forms on surface), stir until blended before using.
5. If the liquid that forms on surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients.
6. Sourdough bread made in an automatic breadmaker requires the addition of yeast. The starer’s strength and the rising times in the breadmaker are not long enough to allow proper rising without it.

NOTE: Hint 6 above - the sourdough starter still provides the rich, aromatic flavor desired in sourdough breads, even in the breadmaker.

Monday, April 23, 2012

Zucchini Custard



Another wonderful recipe sent by customer Jill Yelverton (thanks so much, Jill).  This custard is very much like a crustless quiche. Super rich and flavorful!





Ingredients:

2 lbs. firm zucchini, trimmed, peeled,
   and cut into 2" rounds then each round into quarters
1 1⁄2 cups evaporated milk
3⁄4 cup grated parmesan
3 eggs, beaten
Freshly ground black pepper, to taste.

Method:

1. To a 3-quart saucepan, add salt and 6 cups water and bring to a boil over high heat. Add zucchini and boil until just soft, about 4 minutes. 

2. Using a slotted spoon, transfer zucchini to a paper towel–lined sheet tray. Let dry for 2–3 hours at room temperature or in the refrigerator overnight. 
(NOTE: Alternately, we found steaming to be just fine for this recipe).




3. Heat oven to 450˚. Whisk together evaporated milk  parmesan, eggs, and pepper in a medium bowl. 



4. Pour cream–egg mixture into a 9" glass pie plate. 




5. Nestle in zucchini. 




6. Bake until golden brown and set, about 40 minutes. Serve hot or at room temperature.


NOTE: We recommend a lower baking temperature, as the cheese on the top of the custard turns dark otherwise. But it does not interfere with the delicious flavor and rich aroma!
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