Friday, May 20, 2016

Most wonderful zucchini dish

I remember as a child my mom made this dish as a light dinner and served it with salad. I am sure she made it at the height of zucchini season when it was summery and we would eat dinner at our picnic table in the yard. She stopped making it when we moved to a home with a yard too small to grow squash. I asked about it as an adult and she never told  me where the recipe came from which surprised me because I think the dish was always emptied when she made it. I finally rediscovered it in my mom's copy of The Jewish American Cookbook. They call it Zucchini with Cheese. In my version I used a blend of cheeses where their recipe called for American Cheese. I know my mom would not have used American Cheese but whatever good quality Cheese  she had on hand. I urge you to try this version.

 Cheesy Zucchini Casserole.............. 4 servings

3 small Zucchini
2/3 cup grated cheese (harvarti or sharp cheddar mix)
1/4 cup milk
1 egg well beaten
3 tablespoons butter

Preheat oven to 400°f
Grease a 10 inch square casserole dish. Wash and cut zucchini into slices 1/4 inch thick. Place slices in a large pan with just enough water to cover the bottom of the pan. Cook SQUASH until tender but not mushy. Remove from pan and place in casserole dish. Blend egg and  milk. Pour over Zucchini. Dot with butter and cover with grated cheese. Bake until cheese is melted and golden about 10-20 minutes.

Thursday, March 3, 2016

Our "go to" favorite farm salad dressing

Mediterranean Lemon & Garlic Salad Dressing 
My mom made our salad dressing like this all the time although she claims she didn't use any sweeteners. It is the perfect compliment to our spring mix , arugula and LETTUCES! Crumble some feta cheese on top to make it even better!
(makes 2 1/4 cups, easy to make half recipe)

2 cloves garlic

2 1/2  lemons
1 1/2 tsp salt
1/2 tsp pepper
2 tsp black pepper
2 tsp locally produced honey
2 cups canola oil

DIRECTIONS: Mince garlic and crush with the back of a spoon in a medium sized mixing bowl.  Squeeze lemons and add juice to bowl.  Stir in salt, pepper and honey.  Blend well. Slowly whisk in oil pouring it into bowl in a thin stream.  Store in a glass jar.  Use within 5 days.

Wednesday, December 16, 2015

if you love Kale you will love our tender Turnip Greens

TURNIPS GREENS SO GOOD....not a touch of bitterness in ours!
I hope this winter will be the year of the tender turnip green. Just as folks have rediscovered how delicious kales can be, I am predicting that turnip greens are about to have their turn at a taste bud turn over! As much as we love kales and collards, chard and spinach, they just don't always love to grow on our central Florida farm. The last three years of poor yields for kales and collards especially  lead us to bring back turnips greens this fall. We were surprised and delighted to see the second seeding take off with  tender tops now waving happily above the tiny developing tubers. The conventional method of growing the classic purple top turnip is mainly seeking to harvest the root. While we do hope to get some turnip roots, we have been thinning our plants each week and have found that the young greens are every bit as good as any other baby greens.

FOR THE BEST TURNIP GREENS EVER Simply trim off the undeveloped root, wash and roughly chop the greens with their stems and drop them in a large pot of boiling water. Boil your greens UNCOVERED for 10 minutes (no strong odors!). Drain the greens when tender and set aside. Plump a handful of GOLDEN raisins in a bit of warm water. Pour off extra liquid. In a good sized frying pan saute some sliced onion in several tablespoons of olive oil until tender and slightly carmelized. Toss the greens with onions in the pan. Add raisins, salt and pepper to taste and a little fresh grated nutmeg. That's it. Prepare for turnip green heaven!

Friday, October 2, 2015

Delicious fried SQUASH BLOSSOMS

Our BUNCHES of squash BLOSSOMS have been getting a lot of attention at our Farmers Market table. They are a seasonal specialty item that we bring to Market for a short time that starts just before the fruits begin forming on our winter squash crops. We usually grow our winter squashes in the end of summer so they are ready around Thanksgiving and through the winter. And that means that RIGHT NOW we have an abundance of those lovely large, edible flowers! If you have never tried cooking them you really should! You need nothing more than a bottle beer or a little club soda and flour plus oil for frying. I made some yesterday for my family!

Tuesday, September 15, 2015

Stetson Farmers Market and Artisan Alley Farmers Market

 The dates for the Stetson Farmers Market this fall are as follows:  September 20, October 18 and November 15. The market hours are 10 am-2pm and the markets are held near the Commons building in the heart of the Stetson campus in downtown Deland We have participated in this market since it was begun! We also have a regular weekly space at the Artisan Alley Farmers Market which is held every Friday evening 6-9pm in Artisan Alley which runs between New York Ave and Georgia Ave in downtown Deland.

Beauty Berry Syrup Made and Sold Seasonally at our FARMERS MARKET

 A few years ago, we began making beauty berry syrup on our farm to give away at Christmas which led to making many more small batches which we are allowed to sell as a cottage food.   When we sample it at our farmers markets, folks are intrigued by its sweet and pleasant flavor! Of course everyone wants to try it when they see the real plant with berries next to it because so many of us have thought it couldn't be edible! You will never want to eat your French toast with anything else!

Tuesday, August 25, 2015

August is   almost over promising to end the   sweltering summer heat that restricts growing  greens and many of our favorite vegetables in Central Florida. There may not be much in the way of veggies at our farmers market table but I am getting out in our fields as much as I can every day to prepare my beds. I have learned how quickly the soil can dry out in September and then scorched sands  can lead to dune like seeding conditions (most unfavorable!) I have tried to rototil only when necessary and have quite a few beds covered with Sudan grass crops which can be pulled up  fairly easily and used for compost building  leaving behind a manageable bed for tiny seeds. The Sudan grass shades the soil and retains moisture while out competing some of the summer weeds I would rather not have to tangle with!