FPP News: Nov 16th, 2016

Spice up your kitchen this week!

Need a little inspiration to try something new? We have it! Thanks to Flo McNelly of Naturally Unique for not only making some great spice packets but for sending us recipes and pictures to get our creativity flowing in the kitchen this week. She has graciously sent us two recipes: Saugage and Bean Skillet and Southwest Pizza. Check out her spices under the Salts and Spices tab in our online store.

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Sausage & Bean Skillet

This one dish meal is easy to prepare and satisfies all palettes in a household. Serve over Jupiter brown rice or with French Pantry baguette to make it heartier. Serves 4, prep time 15 minutes, cooking time 20 minutes.

Ingredients:

Instructions:

  1. In large skillet, heat olive oil and cook the sausage until done, approximately 10 minutes.
  2. Add onion and 1 tablespoon minced garlic. Cook 30 seconds then add broth, reduced heat and simmer, covered, for 5 minutes.
  3. Add all beans and season with NU’s Wicked Seasoning. Continue to simmer for 5 minutes or until green beans are crisp-tender.
  4. Stir in cherry tomatoes and parsley.

 

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Southwest Pizza

Looking for a different style of pizza? This one fits the bill, is easy to prepare and makes a complete meal with a side salad. Serves 6, prep time is 20 minutes, cooking time 10 minutes.

Ingredients:

Directions:

  1. Preheat oven to 375°. Brown ground beef in a skillet, drain and set aside.
  2. Place Boboli crust on a round baking pan and bake for 8 minutes until slightly crisp.
  3. Combine refried beans, cooked beef and NU’s Southwest seasoning mix and spread over baked crust. Spread cheese over bean mixture and bake another 10 minutes or until cheese is melted.
  4. Chop tomatoes, slice green onions, and black olives and sprinkle over cheese. Cut into squares and serve with sour cream.

Help support our farms by referring your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

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FPP News: Nov. 9, 2016

Celebrate the Holidays with Pie!

Looking for an easy pie recipe this Holiday Season? Jones Family Jams has your answer! Kristy has made 3 different pie fillings for you to choose from: Pecan, Apple, and Candy Apple Pecan. You just need to make (or buy) your crust, add the filling and bake.

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The Candy Apple Pecan Pie is the best pie if you love the sweet taste of apples but want the crunch of pecans. It’s not as sweet as a traditional apple pie, plus the apples are thinly sliced so they don’t overwhelm the pecans. You may also use the filling to make a more unique crust-free cobbler — it’s great in a cast iron skillet with a crumble top. Or just use a couple of spoonfuls to top your vanilla ice cream! Check out all three flavors under our “Bakery” Tab. They will be available through December or until they sell out!

In addition to making the holidays easier for you, choose from one of 3 flavors and pair with a pie plate for the perfect gift. Or make it Jones Family Sampler by combining a pie filling, vanilla extract, and jam.

Help support our farms by referring your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

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FPP News: Nov. 2, 2015

Happy Halloween Y’all

Our pumpkins are carved and party decorations are hanging from the trees! Now to make another round of pumpkin cupcakes this weekend and head out to one of the many farm festivals going on in North and Central Florida. We hope y’all have a spooky good time this weekend too!

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Cowart Ranch Corn Maize & Pumpkin Patch: The Annual Maize Dayz includes huge corn maize and pumpkin patch. In addition, the farm has added many more fun activities for all to enjoy this year. For more information visit http://cowartranchandfarms.com/

Long & Scott’s Corn Maize: It all started with just a 7 acre corn field… Now it has become a tradition with many of our guests. It’s a maze, it’s a game, it’s educational, and it’s FUN! Year after year each corn maze has a unique design, with twisting pathways, questions and answers, and picture rubbings. Get LOST! Bring friends and family to see who can navigate the maze the quickest! For more information visit www.scottszellwoodsweetcorn.com

Roger’s Farm Pumpkin Patch: Fun filled entertainment for the whole family, no matter your age! Take a pleasant stroll down the spooky trail where you will encounter the things you only thought existed only in your imagination. There is a full 12 acre corn maze, with a theme and map to help you along your journey.Test your fear level by trying to outwit the ghouls and creatures lurking within the maze. For more information visit http://www.rogersfarmfl.com/octoberfestl

Sykes & Cooper Corn Maize: Combine a 9-acre corn maze full of “cornfusing” twists and turns, “live” entertainment including, Jack, the loudest hee- hawing donkey around and some more good ole  family fun… And what do you have? “Agritainment”! You don’t want to miss it this year! With a ton of new and exciting things to do, including  a “Jack and The Cornstalk” kiddie maze, new furry friends, corn cannons, duck races and more! For more information visit www.sycofarms.com

Help support our farms by referring your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

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October 27, 2016

Local Produce in Full Bloom!

What we have been waiting for ALL summer — our local season to come back! Just two weeks after Matthew stormed through, we are thrilled to see our farmers and offer a great variety of delicious local produce. This week we have local kale, bok choy, purple sweet potatoes (with white flesh), lettuce, sugar cane, ginger and more.

Refer a Friend

Help support our farms by referring your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

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FPP News: Oct. 19, 2016

Aftermath of Hurricane Matthew

We hope you have recovered from last week. After cleaning up around our own houses, we spent the week speaking with our local farmers to see how they fared through the storm. Thankfully, most of our farmers ended up with very little or no damage as they are mostly inland from Live Oak down to Orange Heights. In fact, I spent the day at The Family Garden on Wednesday. Jordan showed me around his farm located in Gainesville and he showed me all of the crops that were coming in.

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Jordan at his farm, The Family Garden, feeling incredibly lucky the storm didn’t create any damage to his crops.

However, not all of our farmers were so lucky. It was reported that farmers in St. John’s County lost on average 30% to 60% of their planted acreage. That’s nearly 1.5 million dollars in veggies and doesn’t include structures like shadehouses and greenhouses. Our friend and farmer, Ben Wells of St. Augustine, suffered severe damage from both wind and rain and will need to completely start over in the fields and rebuild his greenhouse. Moving south to Volusia County, citrus growers saw 10-50% damage depending on their location, the size of the tree and the size of the fruit.

You can see a slideshow of Mathews destruction here at Growing Produce

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Help support our farms by refering your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

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FPP News: October 5th, 2016

You know what’s cool about local food? Trying NEW things!

This week, we will have a limited amount of squash flowers in our store from Ben Wells Farm in St. Augustine. Now these pretty little flowers are are not just for decoration at a fancy restaurant. The flowers are edible and delicious when stuffed with say…Gruyere and goat cheese and then fried! However, the flowers are very delicate and have a very short shelf life. If you’d like to try squash blossoms this week, be sure to use them on the same day that we deliver. AND please, be sure to set out a cooler for us 🙂

 

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Recipe below from All Recipes.

Ingredients

  • 12 Fresh Squash blossons
  • 3/4 cup soft goat cheese at room temperature
  • 1 egg yolk
  • 1/4 cup shredded Gruyere cheese
  • 1 pinch ground black pepper to taste
  • 1 pinch cayenne pepper 

Batter

  • 1 cup self-rising flour
  • 1/2 cup cornstarch
  • 1/4 cup ice-cold water, or as needed
  • vegetable oil for frying
  • 1 teaspoon all-purpose flour, or as needed
Directions

  1. Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
  2. Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
  3. Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
  4. Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
  5. Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
  6. Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
  7. Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Thanks supporting local!

Amie & The FPP Team

More New Seasonal Items this week!

Now that apples are in season in North Carolina, Kristy has been busy in the kitchen getting her pie fillings started! In addition to her pie fillings, we will have Apple and Pumpkin Butter, Bourbon Apple Jam and Vanilla Extract in stock. We know it’s not the holiday season just yet, but it’s never too early for baking.

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FPP News: September 28th, 2016

5 Reasons Why LOCAL Food Rocks!

We may be preaching to the choir with this newsletter, but we thought we should put down in writing why supporting local food is so awesome. With the 2016 fall season coming into full bloom, now is the time to share with your friends and neighbors. Don’t forget, with every customer you refer, you’ll receive a $10 credit good towards anything in our online store!

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1. Tastes better
Grown for taste and not for withstanding days of transportation — local produce bursts with flavor!

2. Is better for you
Nutritional value breaks down over time and with a shorter farm to table time frame than grocery stores, the nutritional value is higher. In fact, our produce is generally harvested within 24-48 hours of delivery!

3. Preserves genetic diversity and saves our soil
Local farms grow a wide variety of produce to provide a long harvest, greater variety and to help conserve our land. Planting an array of different items helps give nutrients back in the soil and keeps pests at a minimum.

4. Allows you to try new foods
Because local farmers are planting items that grow specific to our environment, your dinner plate will see items that you don’t often see at the grocery store. For example, we’ve recently had Malabar Spinach, Southern Peas, Persimmons, Florida Sand Pears, Fairytale Eggplant, & Roselle Pods. Pretty cool stuff!

5. Supports local farmers & their families
Last but not least, supporting local food puts money directly in the hands of our local farmers, sustaining our local land and our economy.

Thanks supporting local!

Amie & The FPP Team

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