Front Porch Produce is back!

After a year of moving twice and rehabing an old grow house (really) we are back and ready to start delivering again! Our first delivery will be Thursday, January 6th. All the info is the side bar to the right. And don't hesitate to email with any questions.

beet risotto

http://tinyurl.com/49y7nd

Baked Acorn Squash

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

1 Preheat oven to 400°F.

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

from Simply Recipes

Dried Apple Slices

I have been making dried apple slices for my kids alot lately. They are so good and don't last! And they make the house smell wonderful. They are SO much cheaper than the ones you get at the store and chemical free! I base my technique on the following link. The only difference is that you do not have to use any sugar. Not needed at all!

Raw Kale Salad

1 bunch of Kale de-veined and chopped in thin strips
good olive oil
juice of 1/2 -1 lemon (depending on preference)
smashed and chopped garlic
salt

drizzle olive oil on kale until lightly coated. sprinkle on lemon juice to taste. same with garlic and salt.

you can also omit the garlic and add in a handful of dried cranberries and pine nuts.

Nutrional Value (from Wikipedia)

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.^[1]

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.

Kale, as with Broccoli and other brassicas, contains sulforaphane a chemical believed to have potent anti-cancer properties, particularly when chopped.^[2]

Heather's Quinoa Tabouli

First of all, what the heck is quinoa? If you don't know, quinoa is a grain that is rich in vitamins and protein. It's also gluten-free, unlike the traditional recipe's bulgur wheat. The Incas considered quinoa sacred, but I just consider it tasty. Its texture is very like rice, and slightly nutty in flavor. I decided to make this version of tabouli, substituting cilantro and lime for the lemon and parsley. I'll put in a wee plug for Amy B's co-op here, cause that's where I got the mint and cilantro from. I buy quinoa at Sweet Bay here in Lakeland, and I think it's also carried at Albertson's, for those of you who would find it more convenient.

Ingredients

2 cups water

1/2 cup fresh lemon juice

1 cup quinoa

1/3 cup olive oil

3 medium ripe tomato

2 tablespoons fresh mint

1 1/2 cups parsley, coarsely chopped

1 cup scallion, chopped

salt, to taste

Directions

1. Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer. (I don't do this, btw. The brand I buy is pre-washed)
   

2. Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.

3. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.

4. Stir in cooked quinoa and salt. Mix well.

5. Let tabouli sit in the refrigerator for a day to blend flavors.

6. Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

credit: http://www.recipezaar.com/140618

U Pick Blueberries

Shady Oak Farm
3320 Shady Oak Drive East

863-512-1547

open April and May