Tasty and Healthy - June 26, 2012

Welcome to this week's newsletter. Tropical Storm Debby kept us out of the fields, but we kept our customers close to heart. Hopefully you were able to come through the rains without damage or serious problems. We've come up with "party recipes" for those who enjoy preserving, canning and freezing. With lots of celebrating taking place next week, we thought our favorite party recipes should be shared. (below)

Special Interest:

If interested in shelled black-eye peas, please phone the farm to place an order. Peas are in our standard two pound bag. $8 per bag.

As always, 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
Pickling cucumbers
Green Bell Peppers
Pablano Peppers

Green Jalapenos (be sure to remove the seeds!)

Sweet Cubanella Peppers

Carrots

Sweet Potatoes

Baking Potatoes

Florida Red Skin Potatoes

Bicolor Corn (perfect for grilling!)

Yellow Onions
Scallion Onions

Celery
Cabbage
Romaine

Head Lettuce
Lemons

Limes

DeAngelo Pears
Small Gala Apples
Mangos (from Homestead)

Bananas
Watermelon
Cantaloupe
Shelled Zipper Peas 2lb bags $8 (phone to order)
Shelled Black-eye Peas 2lb bags $8 (phone to order)

From the Farm:

• Reservations being taken for our specialty Traditional Southern Field Peas

Where we will be this week:

please note: due to demands on the farm, the Sunday and Monday locations are temporarily suspended. Produce Barn will be open as usual. Thanks for understanding.

Friday - Rolo will be at the Spring Hill location. 

Saturday - Rolo and Joann will be at the Hernando County Farmers Market on Hwy 19 with 40 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. 

Saturday and everyday - Gran'ma Angie, Nana Phyllis, Joann and Rolo will be at the Produce Barn until 6PM. 

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

This week's Recipe Suggestions

for parties:

Old fashioned chili - great as is, or served on hotdogs.

It's a meal in itself - or served as a side.

Everyone loves Taco Layer Dip.

Peach Cobbler

Easy Fruit Cobbler

Black Bean Dip

Quote for this week:

Promise yourself to be so strong that nothing can 

disturb your peace of mind. Look at the sunny side 

of everything and make your optimism come true. 

Think only of the best, work only for the best, 

and expect only the best. Forget the mistakes of the 

past and press on to the greater achievements of 

the future. Give so much time to the improvement 

of yourself that you have no time to criticize others. 

Live in the faith that the whole word is on your side 

so long as you are true to the best that is in you.

Christian D. Larson

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,

10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open daily until 6PM

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 Beasley_Farm@tampabay.rr.com

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

Please phone the farm to special order Southern Field Peas if you would like them brought to one of our satellite locations.

Peach Cobbler

 INGREDIENTS (Nutrition)

    * 8 fresh peaches - peeled, pitted and sliced into thin wedges

    * 1/4 cup white sugar

    * 1/4 cup brown sugar

    * 1/4 teaspoon ground cinnamon

    * 1/8 teaspoon ground nutmeg

    * 1 teaspoon fresh lemon juice

    * 2 teaspoons cornstarch

    * 1 cup all-purpose flour

    * 1/4 cup white sugar

    * 1/4 cup brown sugar

    * 1 teaspoon baking powder

    * 1/2 teaspoon salt

    * 6 tablespoons unsalted butter, chilled and cut into small pieces

    * 1/4 cup boiling water

     

    * MIX TOGETHER:

     3 tablespoons white sugar

     1 teaspoon ground cinnamon

DIRECTIONS

   1. Preheat oven to 425 degrees F (220 degrees C).

   2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

   3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

   4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

recipe courtesy of All Recipes.com

Tasty and Healthy - June 21, 2012

Welcome to this week's newsletter. Have you been keeping out of the heat? Work is non-stop in the fields at the farm. Just as we are growing accustomed to Florida's beautiful, summer sunny days, it looks like we're in for some heavy rain this week-end! There is lots to share this week for those who enjoy preserving, canning and freezing, so let's get started!

Just in case you missed last week's newsletter, customer Gini Hayes has a special treat for everyone! A delicious recipe using zucchini which pleases even her finicky eater! The recipe is featured below. (Thanks so much, Gini!)


Also this week we are featuring some of our bread recipes. Summer means giving way to cool sandwiches, salads and fruits. Home-made bread, buns and rolls can provide a special feel for these simple, cool meals. (recipes below)

Special Interest:

If interested in shelled zipper, conk or black-eye peas, please phone the farm by 6PM tomorrow (Friday) to place an order. Peas will be harvested this week-end, and are in our standard two pound bag. $8 per bag.

Do you love peaches? So do we. We have obtained beautiful #1 FIRM peaches from South Carolina! They are $24 per case, 50-60 gorgeous peaches per case. Because they are firm, you'll be able to use or prepare them a little at a time.  Please phone the farm to reserve.


The beet field is being harvested this week. If interested in one-half bushel of beets, please phone the farm to reserve. These beets will be assorted sizes - whatever is left in the ground. Price is $10 per bushel - great for pickling, canning and freezing. If you enjoy juicing, consider freezing these pesticide-free beets for future use.

As always, 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
Pickling cucumbers
Red Bell Peppers

Green Bell Peppers

Green Jalapenos (be sure to remove the seeds!)

Sweet Cubanella Peppers

Carrots

Sweet Potatoes

Baking Potatoes

Florida Red Skin Potatoes

Bicolor Corn (perfect for grilling!)

Yellow Onions
Vadalia Onions

Celery
Cabbage
Romaine

*** South Carolina Peaches ***
Lemons

Limes

Seedless Valencia Oranges
DeAngelo Pears

Bananas
Shelled Zipper Peas 2lb bags $8 (phone to order)
Shelled Black-eye Peas 2lb bags $8 (phone to order)

From the Farm:

• Beasley's Pesticide Free Beets
• Reservations being taken for our specialty Traditional Southern Field Peas

Where we will be this week:

please note: due to demands on the farm, the Sunday and Monday locations are temporarily suspended. Produce Barn will be open as usual. Thanks for understanding.

Friday - Rolo will be at the Spring Hill location. 

Saturday - Rolo and Joann will be at the Hernando County Farmers Market on Hwy 19 with 40 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. 

Saturday and everyday - Gran'ma Angie, Nana Phyllis, Joann and Rolo will be at the Produce Barn until 6PM. 

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

This week's Recipe Suggestions:

Herbal Pull-Apart Rolls

Sour Dough Bread

Old-Fashioned Rich Yeast Rolls and Bread

Herbal Bread

Old-Fashioned Country Style White Bread

Recipe suggestion courtesy of Gini Hayes:

Zucchini Sautéed with Pine Nuts, Capers and Raisins

Quotes for this week:

If you realized how powerful your thoughts are, you would never think a negative thought.
- Peace Pilgrim -

Knowing others is intelligence; knowing yourself is true wisdom. Mastering others is strength; mastering yourself is true power.
- Tao Te Ching -

The words of the tongue should have three gatekeepers: Is it true? Is it kind? Is it necessary?
- Arabian Proverb -

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,

10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open daily until 6PM

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 Beasley_Farm@tampabay.rr.com

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

Please phone the farm to special order Southern Field Peas if you would like them brought to one of our satellite locations.

Brunswick Stew

On the "Official Guide of Georgia's Golden Isles and Colonial Coast" website, we discovered a fabulous stew recipe which is conducive to using meat leftovers, or beginning from scratch. The sauce is amazing. We think your family will enjoy it as well. Because the recipe makes a large quantity, it's perfect for family gatherings, having friends over, or freezing for future meals.


"World Famous Brunswick Stew"

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar


Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice


Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).




Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2  14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork



Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2   14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1  14½ oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon 

Homemade Country Style White Bread

This recipe is very appealing to families for a variety of serving uses. 

Excellent for sandwiches of any sort - grilled, toasted, as-is, or made into croutons for salads, soups and snacks, it's also a great recipe for those who use bread machines or knead by hand. We hope you enjoy it as much as we do!

Ingredients:

7-9 ounces milk (110-115F)

1.5 tsp salt

1 large egg

1.5 tbsp butter or margarine, softened

4 cups bread flour

3 tbsp sugar

2 tsp active dry yeast

Method:

All ingredients (other than milk) should be at room temperature, between 70-80F.

If using bread machine:

Measure all ingredients into bread machine pan and use “dough” setting. When bread machine cycle is complete about 1.5 hours later, roll dough into ball, shape loaf, place in pan, and allow to rise for about 90 minutes. If more time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.

Second Rising

If kneading by hand:

Heat milk to 110-115F, float the yeast on the warmed milk. 

Place dry ingredients in large bowl.

Beat egg in separate bowl.

Add egg, milk with yeast, and butter to dry mixture and mix or knead, according to your preference, until dough is elastic and bowl’s sides are clean. If necessary, add more flour or a little water.

Allow to rise in greased bowl until double in size (approximately 60-90 minutes). Punch it down on a floured surface, form into loaf, place it in loaf pan. Allow to rise about 90 minutes. If more time time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.

NOTE: Florida and other humid locations often need to adjust the water amount if making bread without the bread machine.

Old-Fashioned Yeast Rolls

Our family’s favorite holiday recipe for heavy yeast rolls is adapted from “The Prudhomme Family Cookbook”.

Over the years, we have made these rich, yeasty rolls in an assortment of shapes: large rolls, smaller rolls, and pull apart rolls -- all using this same recipe. 

My dad enjoys cutting the rolls in half and toasting them for breakfast. They are great if you know a "gravy sopper". 

It’s rather time consuming, so better start in the morning when there is lots of time to do other things while the dough rises. 

For extra flavor, try adding fresh or dry herbs, Mexican flavorings, Cajun seasoning, Italian flavorings or lite grated cheeses. Left over rolls make great breakfast food. Just slice, toast, and add favorite toppings!

Recipe makes 1 dozen very large rolls or 13x9 inch pan of bread.

We often make rolls half the size because they are other wise so gigantic! Also, it is fun using a muffin pan, and baking pull apart rolls using this recipe. The method & ingredients have been very slightly altered. To find the original information, please see “The Prudhomme Family Cookbook”, page 28, Homemade Yeast Bread or Rolls - Pain de Froment - Allie and Etell’s Recipe (as shown below).

Ingredients:

2 1/8 tsp salt

6 1/2 cups all-purpose flour

6 tbsp butter, melted

1/4 tsp vanilla extract

2 cups hot milk (105F to 115F)

1 tbsp sugar

1 tbsp olive oil (or vegetable oil for a lighter flavor)

1.5 tbsp rapid rise yeast (or 2 1/4 oz packages)

(Note: make sure the yeast has not expired)

Method:

In a large mixing bowl, combine hot milk, sugar, salt and yeast. Let stand 5 - 10 minutes; stir until yeast granules are thoroughly dissolved. Add 2 cups of flour, 5 tbsp of butter, and vanilla. Mix until well blended (we use our big Kitchen Aid mixer) and most of the flour lumps are broken up. Let stand in bowl about 15 minutes. Add 3 1/2 cups more flour and mix a few seconds until blended, then continue mixing vigorously for 1 minute more.

Turn out onto a surface floured with the remaining 1 cup flour. Knead by hand by about 2 minutes. Form into a smooth ball and place in a large clean bowl. Drizzle the oil on top of the dough and knead in the bowl about 30 seconds more; form dough again into a smooth ball. Cover with a dry towel. Let stand in a warm oven (90F to 100F) until doubled in size, about 1 hour. (Place in a slightly warmer oven if dough hasn’t doubled in 1 hour. 

Punch dough down and divide into 12 equal portions. If smaller serving sizes are desired, divide dough into 18 or 24 equal portions.  Roll dough by hand into balls, making smooth tops by stretching dough and tucking edges under. Place in a greased 13x9 inch glass baking pan, pressing rolls down to fit snugly against each other and sides of pan. Cover with towel again and let rise until almost doubled in size, about 50 minutes.

Bake at 425F until golden brown on top, 20 to 25 minutes. Inhale deeply and enjoy the sweet smell of home-baked rolls in your home . Rotate pan, reduce heat to 300F, and bake until done, about 15 minutes more. Remove from oven and sprinkle a few drops of water on tops of rolls to soften the crust (if desired). Brush tops with the remaining 1 tbsp butter.

Let cool 5 to 10 minutes before removing from pan, then turn rolls over onto a platter. You can serve them piping hot (YUMMY!), but they are even better when left to cool at least 45 minutes.

This recipe is a tradition for all our important meals and family reunions! Rolls are easily reheated in the microwave oven.