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.
Saturday, April 28, 2012
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).
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).
a pinch of ground cloves
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, cloves and cinnamon together in a bowl.
- 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.
- 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.
Thursday, April 26, 2012
Our prices have remained the same for years.
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.
The eight-ball squash is one of our coveted specialties, and we hope you enjoy it while it is in season. (recipes below)
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:
***Yellow*** Bell Peppers
Red and Green Bell Peppers
Red and Green Jalapenos (be sure to remove the seeds!)
Sweet Cubanella Peppers
Florida Red Skin Potatoes
Florida "new whites" potatoes
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
Sunday - Rolo will be at the Towne Square Market Place in Spring Hill near Chili's on Hwy 19 from 8AM-3PM.
- Author Unknown -
Tuesday, April 24, 2012
Note: our sour dough bread recipe may be found on our website here.
Click Here to see another person's description using the same recipe.
Monday, April 23, 2012
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!
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!