Jack’s EASY Ginger & Nutmeg Carrot Soup

We enjoy our soups, and find it convenient to make a large kettle, freezing several individual and family size portions for future meals. 

A quick thaw and "soup's on!"

Ingredients:

2 lbs carrots, rough cut

6 cups of chicken broth (or your favorite stock)

1 rough cut onion

1/2 tsp white pepper

1 tsp ginger

1 tsp nutmeg

1 Tbsp olive oil

1/4 tsp salt

(OPTIONAL: cinnamon or more nutmeg)

Many recipes include brown sugar and half & half. Striving to exclude excess sugar and fat from the soup, we eliminated both, and found the flavorful carrots sweet in themselves.

Method:

Saute onion in olive oil.

Add carrots and 4 cups of chicken broth.

In covered pot, boil carrots until tender.

Cool slightly.

A little at a time, add cooked mixture to blender.

Caution: (do not fill blender completely -- about half way -- as the heat may blow the top off the blender)

After mixture is blended, return to pot and add seasonings, and remaining two cups of broth.

When serving, add toppings of fresh sour cream, cut scallions, sprig of mint or basil, or freshly ground nutmeg.

mmmmmm! Delicious. It’s one of our favorites!

Super Easy Fruit Cobbler - using fresh or frozen fruit

Featured blueberry cobbler with Greek Yogurt

Cobbler is one of those forgiving desserts because it doesn’t have to come out of the pan perfectly shaped. Normally, it is spoon-served onto a dish or in a bowl.

Toppings consist of whipped cream, ice cream, more fruit, or yogurt. Sometimes, no extra topping is even needed! 

Depending on the items used in your cobbler, it may even be served for breakfast. It's a great way of integrating a serving of fruit into your family's meals.

This recipe is very quick, and quite easy. 

Mix your fruits, or use all the same. Add nuts if your family enjoys them. 

Ever have a few left over apples, berries, peaches, raisins, (and so forth), in your refrigerator or freezer? This is a great way of using them up.

Baking Dish:  Skillet or round cake pan

Bake at  350 degrees F for 35 minutes

Ingredients:

• 1/2 stick butter
• 1 cup Splenda or Sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup flour
• 1/2 cup milk
• 2 cups fresh or frozen fruit of your choice

Directions:

1. Cut 1/4 stick of butter, place into baking dish and place in preheating oven. 

2. Melt 1/4 stick of butter in a tiny bowl or measuring cup (in microwave if desired).

3. In separate mixing bowl, mix sugar, baking powder, flour, and salt. Stir thoroughly.

4. Add milk and loosely stir.

5. Add remaining 1/4 stick butter to batter, mix, and then add the fruit, mixing completely.

6. Pour batter into the warm skillet/baking round.

7. Bake 35 minutes or until golden brown. The mixture may be very loose in the middle. 

Our sample was made with 2 cups of frozen blueberries and Greek style plain yogurt. Have fun experimenting!

Tasty and Healthy January 19, 2012

Hello! Thanks to everyone who braved the near freezing temperatures last Saturday at the Hernando County Farmers Market. Has our weather been crazy or what? Seems like the extremes of hots and colds is producing lots of allergy and cold symptoms in people who normally don't have those issues during the winter. We hope that is not the case for you and yours. We're including some interesting (and hopefully, helpful) information about foods in this newsletter. So let's get started!


First, our great news is that Lisa Reynes (an apiary specialist) from the Florida Dept of Agriculture came to the farm on January 16 to inspect our bee hives. We are pleased to say that Beasley bees are healthy and happy! A very good report, indeed! Researchers are finding that bees who enjoy a diversity of crops from which to gather nectar actually possess healthier immune systems! 


We're still trying to decide whether to replant the crops we lost because the unwanted overnight freezing temps keep showing up. Even this morning, it was unexpectedly in the 30s.

There's lots of talk about Essential Fatty Acids these days, but with consumers being bombarded with "distorted" marketing tactics, it's often difficult to know fact from fiction, even with the new labeling guidelines. 

Because one of our most popular fruits **Avocados** is high in Monounsaturated Fats, I thought we'd take a minute to discuss the benefits of those fats, and why we should all be looking for foods containing them.  

Monounsaturated fats assist in:

1) managing blood sugars, 

2) moisturizing the skin from the inside out, 

3) are "heart healthy". 

They can help reduce cholesterol levels in the blood and typically contain the antioxidant Vitamin E. Monounsaturated Fats contain a single, double-bonded (unsaturated) carbon molecule. Most Monounsaturated oils are liquid at room temperature. It is healthful to replace saturated fats with monounsaturated fats like olive oil, canola oil, peanut oil and sunflower oil. Most nuts (walnuts, almonds, filberts) contain this beneficial oil. 


Does your family enjoy potatoes? Yes, they do contain starch and sugar, but did you know they are good for you? Let's do a quick comparison:

Potatoes themselves can be a healthy addition to the diet. It's what one does during or after cooking them that gives them a bad name. Sweet Potatoes are flavorful enough without adding sugar or butter. In fact, they a great baked in the oven, grill or microwave and eaten with minimal to no seasoning. Baked "White" Potatoes are delicious with drizzled Olive Oil and some plain Greek Yogurt on top. Add chopped scallions or your favorite seasonings. Sweet Potato fries are a delicious way of sneaking in those antioxidants for your family. 

Affordable potato ideas can be found on our Potato Part One page here. We've also done a "Potato Comparison" explaining the difference in the more than 80 commercially grown potatoes. Just Click here to see it. For lots of general information about potatoes, and the many ways of cooking them, check out the All About Potatoes website.

As mentioned in last week's edition of Tasty and Healthy, we are sliding into our routines, but were saddened that we lost all our crops to the two-day-freeze 2 weeks ago. Unfortunately, we sustained another hard freeze this week-end.

We hope to replant soon, but most items take 60-90 days before they may be harvested. We're sad for you, too, because these were specially grown for our local community for maximum flavor and nutritive value.

Though our farm was hit hard, as were others, we still went to the Plant City Farmers Market and picked up some spectacular veggies and fruits for your family's eating pleasure. We invite you to try new ways of preparing vegetables to suit your own tastes and styles. Be innovative and enjoy Mother Nature's Bounty! Incorporate vegetables into main dishes, or a few sides, so your family enjoys the maximum benefit of fat-free, vitamin-packed flavorful food. 

Our pesticide-free turnip roots are still available. These are great to use served alone (in steamed cubes, or mashed in place of potatoes). Dice or rough chop to add to any other vegetable side dishes for interesting taste and color contrast.

It will be great seeing you all at our satellite locations as well as at the Product Barn:

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.

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

Our quotes today are:

If we turn our eyes away from what we have, 

we are missing Life.

-Normal Rockwell-

Make no judgements where 

you have no compassion.
- Anne McCaffrey -

Thank you for your ongoing support and encouragement.

We appreciate our friends and loyal customers.

Stay Warm!

Potatoes - So What's The Difference?

Does your family enjoy potatoes? Yes, they do contain starch and sugar, but did you know Potatoes can be a healthy addition to the diet? It's what one does during or after cooking them that gives them a bad name. (read on for info regarding "Sweets", "Bakers", "Boilers" and those "in between".)

Affordable potato ideas can be found on our Potato Part One page here. For your convenience, we have also added a "comparison page" explaining the difference in all "those potato varieties" which become available seasonally. For lots of general information about potatoes, and the many ways of cooking them, check out the All About Potatoes website.

With over 80 varieties of potatoes commercially grown, how does one determine which potato is healthiest and best for certain recipes?

The CHEF website says, For all practical purposes, potatoes fall into two easy categories – baking potatoes and boiling potatoes. Probably the chief difference between the two types is the amount and nature of starch each contains. Baking potatoes are relatively high in starch and it is called amylose starch. Boiling potatoes are low in starch and it is called amylopectin. This pectin (just as with fruit for jams) is what holds the potato together when boiling or in soup and stews.  

Baking potatoes, which are starchy and usually have a tougher skin, are perfect for baking, mashing and frying. Some well-known names for "bakers" are Russets, Long Whites, Goldrush, Idaho, and Norkotah.

For recipe ideas, photos and uses of Baking Potatoes, please see our "Part One".

Available in an assortment of colorful shapes and sizes, Boiling potatoes sport smoother and thinner skins. They contain more moisture and sugar but are lower in starch, making them great for casseroles, salads, roasting, barbecuing, stews and soups because they will retain their shape. While they may be mashed, the results will produce a thick, textured dish. Some well-known names for "boilers" are Rounds, Reds, and Yellows.

According to CHEF website: there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as the bakers.

Let's do a quick comparison of White and Sweet Potatoes:

Sweet Potatoes are flavorful enough without adding sugar or butter. In fact, they are great baked in the oven, grilled or microwaved, and eaten with minimal-to-no seasoning. Baked "White" Potatoes are delicious with drizzled Olive Oil and some plain Greek Yogurt on top. Add chopped scallions or your favorite seasonings. Sweet Potato fries are a delicious way of sneaking in those antioxidants for your family. 

Affordable Baked Potato Ideas - Part 1

Potatoes often receive a bad rap because of their starchiness. More often than not, it's what has been added to the potato which really gives them the negative publicity. But potatoes can be very healthful. With their unique versatility, mineral-rich potatoes can be used in many recipes - morning, noon and night!

Have you tried making "stuffed" baked potatoes? Sometimes known as "Twice Baked Potatoes" it's a fun way of introducing vegetables, meats, poultry and seafood to any menu. Is there a finicky eater in your family. This is an interesting way of "sneaking" in some changes in the menu. Stuffed baked potatoes allows you to creatively utilize flavors, proteins and vitamin-packed vegetables to those who prefer a bland diet. 

Having a convenient weekly baked potato "bar" can become a meal in itself for any family. Above are some ideas I found on the internet. Just click the photo to see better details. Potatoes are perfect for imaginative cooks and are perfect for children who enjoy choosing what will go on their plates. Ask them to choose at least three items from the bar for their potato - of course, you have the say of what goes on the potato bar. 


Substitute some items which would otherwise go untouched... like... Spoon protein-and mineral-rich, fat-free organic Greek yogurt into a pretty serving dish and let others "mistake" it for sour cream. Place an assortment of colorful, chopped vegetables in bowls to be sprinkled on each person's masterpiece. Are there leftover meats or poultry in the refrigerator? Chop them so they can be added in the potato. Cheesy lovers will enjoy adding a little of their favorite cheese to potatoes. Chili, eggs, broccoli, scallions, or chili peppers all add interest to the potato. Serve with a salad or other vegetable side. The Yogurt will provide all the protein needed in this inexpensive, family-interactive, colorful meal. 

Check out the kid-friendly Shrimp-Stuffed Packed Potato at "Cooking for Kids". 


For more kid-friendly recipes, check out these sites:


Baked Potato Bar Ideas
All About Potatoes
Baked Potato and Veggie Pizza with video


For more potato ideas on the Beasley Farm site, please view the right bar under Labels.

Tasty and Healthy, January 12, 2012

Hello! We're so glad to see you again, and hope that all is going well for you and your families. 


As mentioned in last week's edition of Tasty and Healthy, we are sliding into our routines, but are saddened that we lost all our crops to the two-day-freeze 2 weeks ago. 

We hope to replant soon, but most items take 60-90 days before they may be harvested. We're sad for you, too, because these were specially grown for our local community for maximum flavor and nutritive value.

Though our farm was hit hard, as were others, we still went to the Plant City Farmers Market and picked up some spectacular veggies and fruits for your family's eating pleasure. We invite you to try new ways of preparing vegetables to suit your own tastes and styles. Be innovative and enjoy Mother Nature's Bounty! Incorporate vegetables into main dishes, or a few sides, so your family enjoys the maximum benefit of fat-free, vitamin-packed flavorful food. 


Our pesticide-free turnip roots are still available. These are great to use served alone (in steamed cubes, or mashed in place of potatoes). Dice or rough chop to add to any other vegetable side dishes for interesting taste and color contrast.

It will be great seeing you all at our satellite locations as well as at the Product Barn:

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.

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

Items we found at the Farmers Market:

Herbs - mint and oregano

Squashes:

•     Beautiful, large Butternut Squash! (perfect for stuffing, steaming, microwaving, or in casseroles) See recipes below.
•    Large Yellow Squash (perfect for slicing, stuffing, and frying!)
•    Large Zucchini (peel and use in Breads, Cakes, Muffins, or slice and fry. Great in casseroles and salads. For fun, slice it lengthwise and create "boats" to hold rice, meat or cheese!

Lovely firm Tomatoes - Red and Green (Fried Green Tomatoes are a great southern tradition)

Purple Eggplant

Bell Peppers:

• Red
• Green
• Bi-color

Cucumbers

Gorgeous Green Cabbage

•    Perfect for steaming, cole slaw, or stuffing! (recipe below)
•    (Cabbage is so reasonably priced at this time of year, making it possible to use often. This vitamin rich vegetable is extremely versatile)

Lettuce:

• Ice Berg
• Romaine Lettuce
• Bok Choy (may be used hot or cold, steamed or raw, boiled or sliced/diced)

Wonderful celery from Florida - crying out to be added as a complementary flavor to salads, soups, jello, stews, roasted or steamed. For snacks, spread peanut butter in the hollow instead of using sandwiches or cookies as the snack.

Onions:

• White
• Red
• Scallions - with luscious long greens! (be sure to use those greens on potatoes, as garnish, or atop soups, and vegetable sides.

Fruit: (make a fruit blend for breakfast, lunch, snacks or dessert)

• Pineapple (fresh)
• Mutshu Apples (sort of a wonderful combination of Granny Smith and Fuji)
• Rome Apples (try a blend and make an apple crisp)
• Lemons
• Strawberries
• Pineapple-Orange Naval Oranges (yum!)
• Bananas
• Mangos
• Avocados

Roots:

• Our pesticide-free turnips
• Beets
• Baking Potatoes
• Gold Yukon Potatoes
• Sweet Potatoes
• Beautiful Red Radishes with green tops
• Awesome Carrots (great for soups, snacks, stews, steaming and juicing)

This week's recipes:

(just click on the name or check out the recipes in the right column)

Mashed Butternut Squash

Roasted Butternut Squash

Butternut Squash with Apples

Stuffed Cabbage

Our quotes today are:

The heart is like a garden. It can grow compassion or fear, resentment or love. What seeds will you plant there?
- Jack Kornfield -

I have loved the stars too fondly to be

fearful of the night.

~ Sarah Williams

As always, thank you for your ongoing support and encouragement. Gran'ma Angie, Rolo, Joann, Nana Phyllis, Chef Jack and I love our customers, and appreciate you very much. Thank you for making our farm possible.

Veggie Hugs,