Super Fast, Very Delicious, Fruit Dessert Cobbler

(Note - 2 recipes are on this page. One with cake mix, one without)

Customer Jackie Hall recommended that we use a cake mix for a super quick, great tasting, VERY easy recipe. (And she was right!) This made a fantastic dessert which was gone immediately when friends dropped by. It has wonderful flavor and took 45 minutes from start until pulling out of the oven.

Jackie uses the traditional 1 and 1/2 sticks of yummy butter in her recipe! We opted for something with Omega Three fatty acids instead. Need a delicious, inexpensive dessert in a jiffy? Try adapting Jackie’s recipe with fruit to come up with your own cobbler. Instead of using the butter, we experimented with a ripe banana and Canola oil.

Ingredients:

1 1/2 pints of Strawberries (more is better)

Non-Stick Cooking Spray

2 tbsp Canola Oil

1 ripe Banana

1 yellow or butter flavored cake mix

1. Spray baking pan with non-stick cooking oil.

2. Slice berries and place in bottom of pan.

3. Cream Canola Oil and Banana until smooth.

4. Add cake mix, blending until just moist, about 30-60 seconds. It will will resemble thick pie crust dough.

5. Spoon on top of berries.

6. Bake at 325F for 35 minutes or until golden on top.

Serve warm or cool, plain or with yogurt, whipped cream or ice cream.

One medium banana contains 60mg of Omega Three fatty acid, no cholesterol, 1/3 the daily needed Vitamin C, 41% the daily recommended Folate, 15% Magnesium, 23% Potassium and 30% Manganese. There are several other vitamins and minerals present in Bananas. The drawback to using a banana in place of butter is that bananas are high in sugars and carbohydrates.
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The second recipe does not use a cake mix. To be honest, the flavor is not nearly as yummy, but it does not contain all the flavor enhancers and additives, either.

Need a delicious, inexpensive dessert in a jiffy? Try this fruit cobbler recipe. Instead of using the butter, we experimented with a ripe banana and Canola oil. For a sweeter cobbler, we recommend sprinkling sugar or cinnamon sugar on top of the cobbler before it is baked.

Ingredients:

1 1/2 pints of Strawberries

Non-Stick Cooking Spray

2 tbsp Canola Oil

1 ripe Banana

1 1/2 cups all purpose flour

1 1/2 cups splenda or sugar

1 tsp natural vanilla

1/2 tsp salt

1 tsp baking powder

1. Spray baking pan with non-stick cooking oil.

2. Slice berries and place in bottom of pan.

3. Cream Canola Oil, Banana, vanilla, baking powder, salt and sugar in mixer until smooth.

4. Add flour, blending until just moist, about 30-60 seconds. It will will resemble thick pie crust dough.

5. Crumble on top of berries.

6. Bake at 325F for 35 minutes or until golden on top.

Serve warm or cool, plain or with yogurt, whipped cream or ice cream.

Cruciferous Veggies - What are they and Why are they good for us?

Cruciferous Vegetables:

Arugula 

Bok Choy

Broccoli

Brussel Sprouts

Cabbages

Canola (Rapeseed)

Cauliflower

Collard Greens

Cresses

Horseradish

Kale

Kohlrabi

Mustard Greens and Seeds

Radish

Rapini

Rutabaga

Swiss Chard 

Turnip

Our condensed, easy-read definition:

While Cruciferous may be eaten raw, they are best steamed or lightly Stir-fried/Sautéed in order to release their magical Healthful properties and remove some of their acidity. 

Cruciferous vegetables contain:

Vitamins

*Soluble Fiber

Multiple Nutrients

**Phytochemicals

*Soluble Fiber helps clean the arteries

**Phytochemicals give the plant its color, smell, chemical content and flavor. 

Researchers calculate there are approximately 10,000 different phytochemicals having qualities which might help cure cancer, stroke and metabolic syndrome. The best known Phytochemicals in Cruciferous Vegetables are called Glucosinates. This is why “whole foods” are preferable to processed foods. Different parts of the same plant offer unique nutrients.

Low in calories, rich in flavor and culinary diversity, Cruciferous Vegetables are Glucosinolate powerhouses, and contain antioxidants and have anti-inflammatory properties.

What are Glucosinolates? According to the Naturally Savvy website:  glucosinolates are “protective phyto-chemicals” that occur naturally in many plants of the brassica family (cruciferous vegetables). Approximately 120 different glucosinolates help the body eliminate carcinogens.

From WorldsHealthiestFoods.org here is a sampling of vitamins found in some cruciferous vegetables:

Cruciferous Veggies - What are they and Why are they good for us?

Cruciferous Vegetables:

Arugula 

Bok Choy

Broccoli

Brussel Sprouts

Cabbages

Canola (Rapeseed)

Cauliflower

Collard Greens

Cresses

Horseradish

Kale

Kohlrabi

Mustard Greens and Seeds

Radish

Rapini

Rutabaga

Swiss Chard 

Turnip

Our condensed, easy-read definition:

While Cruciferous may be eaten raw, they are best steamed or lightly Stir-fried/Sautéed in order to release their magical Healthful properties and remove some of their acidity. 

Cruciferous vegetables contain:

Vitamins

*Soluble Fiber

Multiple Nutrients

**Phytochemicals

*Soluble Fiber helps clean the arteries

**Phytochemicals give the plant its color, smell, chemical content and flavor. 

Researchers calculate there are approximately 10,000 different phytochemicals having qualities which might help cure cancer, stroke and metabolic syndrome. The best known Phytochemicals in Cruciferous Vegetables are called Glucosinates. This is why “whole foods” are preferable to processed foods. Different parts of the same plant offer unique nutrients.

Low in calories, rich in flavor and culinary diversity, Cruciferous Vegetables are Glucosinolate powerhouses, and contain antioxidants and have anti-inflammatory properties.

What are Glucosinolates? According to the Naturally Savvy website:  glucosinolates are “protective phyto-chemicals” that occur naturally in many plants of the brassica family (cruciferous vegetables). Approximately 120 different glucosinolates help the body eliminate carcinogens.

From WorldsHealthiestFoods.org here is a sampling of vitamins found in some cruciferous vegetables:

Tasty and Healthy January 26

Greetings, friends! 


Can this weather be any more like Paradise? Comfortable days, light breezes, cool evenings. Just beautiful! 


We hope this finds you and yours happy and healthy.

 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.

Happy Birthday to Rolo! 

Rolo will be celebrating at the new location this Sunday!

New New New Sunday Location!

Where we will be this week:

It will be great seeing you all at our satellite locations as well as at the Product Barn. We have a new Location for Sundays to accommodate folks who are unable to make it to the other locations. We tried several locations in the Brooksville area for Sunday first, but there was not suitable traffic. Hence, we will be at the Towne Square Market Place near Chili's Bar and Grill on Hwy 19, from 8AM - 3PM. For more details, please click here.

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.  If you would like any of the pesticide-free greens, please phone to reserve them, so that we know to bring them with him.

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.

Carrots are usually available all year long, and can be a sweet, nutritious addition to any meal, snack or dessert. We've put together some nutritional information for you this week. Please click here to see what we have discovered. (recipe below)


Our specials this week include Florida Strawberries, Tomatoes and Carrots (please see the recipe below)!

Some recipes high in antioxidants, vitamins and minerals for you:

Quick and Easy Fruit Cobbler

Jack's EASY Ginger and Nutmeg Carrot Soup

Purple Cabbage and Apple side dish

Roasted Butternut Squash Cubes

Our quotes today are:

Live your life to please yourself and do not feel guilty about this.

It is about becoming your own person. Being in touch with who you are helps you to love and care for yourself and then you are in a better position to love and care for others

~ Charles Schwab ~

"A man who trims himself to suit everybody

will soon whittle himself away."

~ Charles Schwab ~

Thank you for your ongoing support and encouragement.

We appreciate our friends and loyal customers.

Veggie hugs,

Roasted Butternut Squash Cubes

Lately we've been enjoying our vegetables roasted in the oven, and have been experimenting with a variety of veggie combinations, seasonings and dressings to enhance flavors.

Tonight Jack peeled a butternut squash, cubed it, placed it into a baggie with olive oil, minced garlic, salt and pepper, and dry parsley. Instead of the normal sugary sweet flavor, we were trying something a little different flavor-wise with this highly-desirable squash.

The flavor is fabulous, and the texture is wonderfully similar to french fries! The squash was placed on a cookie sheet and baked in the oven at 400F for 50 minutes. YUMMY! (Can't get much easier, can it?)

Carrot Nutrition

Carrots, like many root vegetables, are very sweet, and may easily be incorporated in side dishes, snacks, baked goodies, stews, soups, puddings, pies, juice drinks, enjoyed raw and may be used in just about anything else you can think of.

They seem to be most effective when slightly steamed. Because most recipes call for cooked, baked or boiled carrots, we're providing nutrient information based on carrots already having been processed accordingly.

High in fiber, Carrots are actually tap roots which contain minerals, anti-oxidants, Vitamins A, C, B and K. Carrots contain beta carotenes in abundant amounts! Carotenes are cancer-fighting nutrients which are converted into Vitamin A by the liver. Carrot flavonoids help protect us from lung, skin and mouth cancers. Scientists at University of Newcastle have discovered that a substance called "falcarinol" in carrots may help fight cancers by destroying  pre-cancerous cells located in tumors. Fresh Carrots are good sources of the anti-oxidant Vitamin C, and contain many of the B-complex vitamins like folic acid, thiamin, pantothenic acid, and B6 to help with the body's metabolism. As with all roots, depending on soil content, Carrots are high in assorted minerals.

According to Nutrition Data.com, here is some information for 1/2 cup boiled, baked, cooked carrots, without salt.