Valentines Day, who would of thought we would all be freezing? The temps should be in the 70's, not the 50's. What is going on? The strawberries have tons of flowers and small berries, but they are probably like us, they want to huddle up and stay warm until the sun comes out. Plant City farmers are experiencing the same thing too. We have many berries, but they are just taking their good old time to ripen. Don't let that stop you from coming to the farm, please. We need all the support we can get to get us through for a week or so. Our produce is tremendous. Lettuces and greens have never looked better. Before now and the end of March is the time to plant the spring bounty. We have plants in the green house and free seed catalogs for you. Come to the farm and we'll help you pick the best seeds for your systems.

 

 Don't forget tomorrow, since we had to cancel Canners and Crafters, we will have FREE Chocolate dipped strawberries! Come on down. I will be serving them from 1-4.

 

I read an interesting article in the Tampa Tribune last Saturday. I'll be darned if I can find it on the website to give you a link, but I did find a similar article on the WashingtonPost. Many huge corporations like Monsanto and Syngenta are positioning themselves to control our seeds. The Anti-Trust argument has been going on since 1999. It is not until now that Eric Holder proclaimed the need to protect the American consumer and our food sources. Michael Sykuta, from the University of Missouri at Columbia proclaims in the Tampa Trib article, we use less of our disposable income to purchase food than we did in 1990. He attributes this to the agri businesses becoming more consolidated and the increased efficiencies of the food chain. He is not considering the positioning of the holder of the seeds. The genetic engineering of our variety of seeds, to control the brands. What mega corporation doesn't position itself for future stock fortunes? Let me compare this to another resource that was cheap and we need. Little by little, before you know it , that .19/gallon gas in the 1970's turned into $4.00/gallon. Our dependency started because of cheap oil. That oil is now controlled by a few players. "People say that's capitalism. The question is, where does capitalism meet corruption?"

 

A commentary from Ecomattersdaily hits the nail on the head:

So, Monsanto owns genetic material in 90% of the world's food supply, sets prices at will, and colludes with its competitors to stay in power.  Um, hello, Department of Justice?

Luckily, the DOJ has decided to get involved.  Or at least, has begun investigating whether Monsanto's practices violate anti-trust laws.

Monsanto's monopoly on America's seed stock has gone largely unreported by the press and unnoticed by the American people, while on capitol hill Congress is busy trying to decide if Bill Gates and Windows 7 are getting too big for their britches.

No one company should dominate any market.  But food?  Food! The only thing besides water we really need to STAY ALIVE!

All of my email followers are eligible to win one of our Green Thumb Gardens! Yes, you. Just watch for my email announcement in the beginning of March. And if you forward this email to a friend, they also have a chance.

 

 

 

The lettuce is phenomenal!I took these pictures last Saturday at the Florida State Fair. Come on down to the fair, it is going strong until Feb 15th! We have a great setup at the AgVenture Area.

 

This week, at the farm, we are offering all varieties of lettuce, fresh picked 2 for $1.75. Try getting that at your local Organic Market! We have a nice variety of other veggies ready to pick at great prices too!

 

 

 

HOURS AND LOCATION

Hydro Harvest Farms is Open Daily Monday-Saturday 10-5 Sunday 11-4 1101 SHELL POINT RD EAST RUSKIN FL   We are closed on Christmas, Easter Sunday, Thanksgiving Day and Rainy Yucky Days.     Our Farm is a U-Pick Farm and a Farm Stand We offer local fruits and veggies We also have coupons every week. SAVE on produce, systems etc. Don't forget we welcome kids. We encourage them to touch, feel and taste the food. Bring Grandma too! John gives educational seminars and tours at the farm or at your business or school. Just call or email john@hydroharvestfarms.com

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

 

LOVE IS IN THE AIR AND THE PRODUCE, EVERYDAY AT THE FARM

THANK YOU THE ENTIRE LAWSON FAMILY

 

APPETIZER

 

CHICKEN LIVER PATE'

1 cup chicken stock

½ lb. boneless, skinless chicken breasts

½ lb. chicken livers, drained

½ cup chopped onion

1 ½ tsp. salt

½ tsp. ground nutmeg

2 tsp. Dijon mustard

½ tsp. ground cloves

Pinch of cayenne pepper

1 clove garlic, minced

2 Tbsp. Cognac or Brandy

2 Tbsp. fresh lemon juice

4 large hard-boiled and chopped eggs

¾ cup (1 ½ sticks) unsalted butter at room temperature

 

1 cup pistachios, finely chopped

¼ cup minced fresh parsley

 

Place chicken stock and chicken breasts in a saucepan. Cover and cook over medium-high heat about 15 minutes, or until chicken is tender. Add chicken livers. Reduce heat and simmer 10 minutes. Remove chicken breasts and livers from liquid. Cool. (Reserve stock for another use).

 

Chop chicken and livers in a food processor. Add onion, salt, nutmeg, mustard, cloves, cayenne, garlic, cognac, lemon juice, eggs and butter. Process until smooth. Transfer to a bowl or terrine. Cover and chill.

 

When ready to serve, sprinkle with pistachios and parsley. Serve chilled with French bread or crackers.

 

SALAD

 

SPINACH DILL SALAD

Serves Six

DRESSING

½ cup extra virgin olive oil

¼ cup red wine vinegar

¼ cup sugar

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground black pepper

¼ tsp. dry mustard

¼ tsp. onion powder

 

SALAD

2 pounds fresh spinach, torn and coarse stems discarded

1 bunch green onions, chopped on the diagonal

½ cup toasted slivered almonds

1 pint of strawberries, hulled and sliced

¼ cup chopped fresh dill

 

Whisk oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder until well blended. Cover and chill.

 

Toss spinach, green onions, almonds, strawberries and dill in a salad bowl. Just before serving, pour dressing over salad and toss. Serve on chilled salad plates.

 

SWISS CHARD WITH RAISINS, PINE NUTS AND LEMON

1 Bunch Swiss chard

Salt

1/3 cup toasted pine nuts

1/3 cup golden raisins, soaked in 1 cup lukewarm water for 20 minutes and drained

1 to 2 Tbsp. olive oil

2 garlic cloves, peeled

Juice of 1 small lemon

Freshly ground black pepper

 

1. Remove and discard stems from the Swiss chard. Wash leaves thoroughly under cold running water to remove any grit.

 

2. Bring a medium saucepan of water to a boil over medium heat. Add one tsp. of salt and the Swiss chard. Cook uncovered, 7 to 8 minutes, or until chard is tender. Drain chard well and set aside.

 

3. Place pine nuts in a small baking dish and roast them in a preheated 400 degree oven until lightly golden, 3 to 4 minutes.

 

4. Heat the oil in a medium skillet over medium heat. Add the garlic cloves and brown on both sides. Discard the garlic.

 

5. Add the cooked chard, pine nuts, raisins and lemon juice to the skillet, and season with salt and pepper. Turn the heat to medium-low and stir for 1 to 2 minutes to heat the chard through and to coat it with the flavored oil. Serve at once.

 

 

 

NOTE: You may prepare through step 3, several hours ahead. COMPLETE steps 4 and 5 just before serving.

 

PORK TENDERLOIN WITH BAKED TOMATO STUFFED WITH RICE, OLIVES AND CAPERS

 

STUFFED TOMATOES

1/3 cup short grain rice

2 Large tomatoes, firm and ripe

Salt and black pepper

2 Tbsp. olive oil

2 Tbsp. minced white onion

8 pitted green olives, quarted

1 Tbsp. capers, rinsed

1 Tbsp. chopped fresh parsley

 

Bring a small saucepan of water to a boil over medium heat. Add the rice and cook until tender but still firmer 8 to 10 minutes. Drain, place in a bowl and set aside.

 

Slice off 1/3 of the tomato tops. With a small knife. Remove the seeds and the inside pulp, leaving the tomatoes with a hollow cavity. Dice the pulp of the tomatoes and add to the rice. Season with salt and pepper and turn them upside down on paper towels to drain.

 

Heat 1 Tbsp. of the oil in a small skillet over medium heat. Add the onions and cook, sautéing until lightly golden, 3 to4 minutes. Scoop up the onion with a slotted spoon and add the rice. Add olives, capers, parsley and remaining oil and season with salt and pepper. Fill tomato cavities with the rice and place in a baking dish.

 

Preheat the oven to 325 degrees. Cover tomatoes loosely with foil to prevent rice from becoming crunchy and bake until rice and tomatoes are heated through and the tomato skins barely begin to shrivel 8 to 10 minutes. Serve warm.

 

PORCHETTA (STUFFED PORK TENDERLOIN)

PREHEAT OVEN TO 400 DEGREES

 

2 Pork tenderloins (about 1 pound each) trimmed on any excess fat and silver skin

Salt and ground black pepper

4 sprigs fresh rosemary leaves removed and chopped

Fresh basil chopped and any other fresh herb you like

10 slices pancetta or bacon

2 Tbsp. extra virgin olive oil, plus extra (have on hand)

 

On a baking sheet, place the two tenderloins side by side. Cut a slit lengthwise down the middle of each tenderloin to butterfly and open them up. Season with salt, pepper, rosemary, and other chopped herbs of choice. TIP: Combine all herbs and then add to middle of tenderloin, then close them up, tucking skinny ends underneath.

 

Season the outside of the meat with salt and pepper. Lay the bacon or pancetta over the tenderloins like shingles, until the entire tenderloin is covered. Repeat on the second tenderloin and drizzle olive oil.

 

Place a medium skillet over high heat with 2 Tbsp. of olive oil. When the pan is hot, sear the tenderloins in the hot skillet until golden brown on both sides 3-4 minutes per side. Remove the tenderloins and place them back on the baking sheet and transfer the pan back in the oven to finish roasting approximately 25-30 minutes.

 

When the pork is done, transfer them to a cutting board to rest for about 5 minutes. Then slice into desired lengths.

 

"WASTE NOT, WANT NOT" IF you have any leftovers, toast some rolls the next day and serve tenderloins for a sandwich.

 

MARBLED CHOCOLATE CHEESE CAKE

CRUST

2 cups chocolate graham cracker crumbs

¼ cup granulated sugar

½ cup melted butter

 

Combine crumbs and sugar, blend in butter. Press onto bottom and sides of 8-9 inch greased spring form pan; chill.

 

FILLING

3 packages of cream cheese, softened

1 cup granulated sugar

3 eggs

2 tsp. vanilla or almond extract

3 squares semi-sweet melted chocolate

 

Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time at low speed. Blend in extract.

 

Pour about half of creamed mixture into another bowl. Stir melted chocolate and blend well. Pour about half of the white mixture into prepared crust; top with half of the chocolate mixture. Gently pour remaining white, then chocolate mixture. Make a marbled design by gently stirring batter with a small knife. BAKE at 300 degrees for 1 hour. Turn off oven and leave cake inside for 1 hour; cool.

 

GLAZE

Melt 2 squares semi-sweet with 2 Tbsp. butter. Blend well and spread over top of cheesecake. Refrigerate at least 4 hours...serve. GARNISH ON TOP OF CHEESECAKE OR ON THE SIDE OF CHEESECAKE.

 

Reminder: Terrie mentioned in last weeks, on Valentines Day come on down to the farm between 11:00 a.m. to 4:00 p.m. to get your free strawberry dipped in chocolate.

 

IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES CONTACT ANDREA AT afreebody@verizon.net or john@hydroharvestfarms.com TERRIE

 

RECIPES COURTESTY OF ANDREA FREEBODY, APOLLO BEACH, FL.

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