Join us June 30 at the Plant City Fairgrounds for the Fun Fest and Jamboree! It's FREE!  Presented by the Senior Connection.

Lots of Live Entertainment! Click HERE

for more info or phone 813-653-1988

 

Happy Fathers Day to all of you great Dad's who put up with us kids. We have the best Dad's that come to the farm. They are the kind of dad's who know how important good, fresh food without pesticides is for the children. They also know there is no other store that encourages the kids to run, pick and smell all of the wonderful food that we have. Not only the great fun at the farm, but most of our dad's want to grow it themselves. We have been here going on 5 years. We have helped so many people get their garden going and enjoying the food they grow. We are always available to help. We pride ourselves on the service and quality of all of our systems. Where do you find that anymore?

In honor of all the Fathers and folks who take care of the children, we are offering a great automatic system. You can save $64.99 this week at the farm! See the info below for more details. Last minute Fathers Day Gift? This is the ticket!

 

As always

Thanks For Picking Us!

 

John and Terrie Lawson

 

 

 

 

Can't think of what to get dad for Father's Day? Or any day? Or even yourself for that matter? We are offering this fully automatic system for only $225.00! This is a bargain! Our regular price is $289.95.

With this garden you get everything, pots, poles, nutrient, timer, pump, ground boxes, all tubing, lines and growing media.

The only thing you will need to purchase is the reservoir (usually 44 gallon trash can) and seeds.

 

You can grow as much as 50 plus plants in this system!

 

If you can't make it to the farm to pick up (this price is for pick up at the farm only), and you would like a gift certificate just pay via PayPal and we will email you a personalized gift certificate. We will honor the $225.00 price with the gift certificate until June 28th. Otherwise the certificate can be used towards any other purchase. Please email  or call if you have any questions 813-645-6574 

This sale ends June 28, 2010.

 

 

Eggplant is a member of the nightshade family and is native to India. Eggplant is related to potatoes, tomatoes, and peppers.

Thomas Jefferson, who experimented with many varieties of plants in his Virginia garden, is credited with introducing eggplant to North America.

Florida produces the bulk of the domestic harvest, and New Jersey is a major supplier during the summer months.

The dark purple eggplants are the most common type sold commercially in the United States. They weigh about 1 to 5 pounds each and come in two shapes:
oval and elongated. The elongated variety is often referred to as the Japanese or oriental eggplant.

Pale violet eggplant, usually slim and light, is nicknamed Chinese eggplant.

Japanese eggplants are younger versions of the large commercial purple type.

Eggplants are available all year. Their peak growing season in the United States is from July to October.

Look for a symmetrical eggplant with smooth, uniformly colored skin. Tan patches, scars, or bruises indicate decay. Also avoid eggplants with wrinkled or flabby-looking skin. Oversized purple eggplants, usually over 6 inches in diameter, be tough and bitter.

When you press gently on an eggplant, the finger mark will disappear quickly if eggplant is fresh. The stem and cap should be bright green.

Both cold and warm temperatures can damage eggplant. It is best to store
eggplant uncut and unwashed in a plastic bag in the cooler section of the
refrigerator. Do not force the eggplant into the crisper if it is too big, as this will bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to 6 months.

Wash the eggplant just before using it, and cut off the cap and stem. Use a
stainless steel knife because carbon blades will discolor the eggplant. Eggplant should not be eaten raw. Eggplant may be cooked with or without its skin. However, large eggplant and most white varieties have thick, tough skin and should be peeled prior to cooking with a vegetable peeler.

Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft. Do cook in an aluminum pot because the eggplant will become discolored.

Spices that enhance its flavor include allspice, basil, bay leaves, garlic, chili
powder, oregano, sage, thyme, marjoram, and parsley. Eggplant is most often paired with tomatoes or onions.

Baking: To bake a whole eggplant, pierce the skin with a fork several times, and cook it at 400 degrees for 30 to 40 minutes. Baking whole eggplants produces a soft flesh that is easy to mash or puree.

Broiling: Cut the eggplant into thick lengthwise slices, and score them lightly with a sharp knife. Place the slices on a broiler pan or grill; brush them lightly with oil. Broil about 5 inches from the heat, and turn slices when they begin to brown. Eggplant should be cooked for approximately 5 minutes per side.

Eggplant may also be microwaved whole, cubed, or sliced. Cooking times vary from 6 to 8 minutes for a whole eggplant to 3 or 4 minutes for a pound of cubed eggplant.

Stewed eggplant is called ratatouille. For this dish, eggplant may be stewed
alone, or with other vegetables. Simmer, covered with a liquid such as tomato juice, until the eggplant is tender. The cooking time is usually 20 to 25 minutes.

The serving size of cooked eggplant is 1/2 cup or 50 g. One serving size contains 15 calories, 0 from fat, 0 g of total fat, 0 g of saturated fat, 0 mg of sodium, 4 g of total carbohydrate, 1 g of dietary fiber, 2 g of sugars, 0 g of protein and 2% of daily values of vitamin C. Percent daily values are based on a 2000 calorie diet. 

 

 

Fresh is Best!
Consumers around the world look for and value the "Fresh from Florida" label. Knowing when items are in season is the key to knowing what to look for when shopping.

Why Eat Seasonally? 
- Products are fresher and tastier.
- Optimizes the products nutritional value.
- Encourages a diverse diet.
- Often more economical.
- Harmonizes with nature's production cycle.

 

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY FRESH, BUY SEASONAL"

 

GIVE DAD A DAY AWAY FROM THE GRILL AND LET HIM ENJOY HIS DAY FISHING, GOLFING OR WHATEVER HE LIKES TO DO, OR JUST RELAX & PAMPER HIM

 

CONCH FRITTERS

1 lb. conch (check with your local grocery store or fish market) (POUND CONCH VERY THIN AND THEN CHOP IN SMALL PIECES)

¼ cup celery, chopped

¼ cup onion, chopped

¼ cup chopped green pepper

 

MIX TOGETHER AND SET A SIDE

1 egg beaten

2 ¼ cup flour

Salt to taste

1 ½ tsp. baking powder

Tabasco to taste

Water

 Mix together to make dough with sufficient water.Combine all ingredients, let sit for 15 minutes, shape balls and deep fry.

 Make a cocktail sauce and dip.

 

EASY BARBECUE RIBS

COMPLIMENTS OF A FRIEND AND NEIGHBOR

One to Two racks of ribs, (I PREFER BABY BACK RIBS, OR YOUR RIBS OF CHOICE)

HOME MADE BARBECUE SAUCE, OR CHOICE OF BARBECUE SAUCE. Place ribs, in and aluminum disposal pan or line your pan heavily with aluminum foil on bottom and COAT WITH BARBECUE SAUCE ON BOTH SIDES OF RIBS, bake 310 DEGREES FOR APPROXIMATELY 2 ½ HOURS, THEY ARE TENDER AND JUICY. COVER THE RIBS BEFORE YOU COOK THEM WITH ALUMINUM FOIL AND BAKE.

 

PASTA SALAD

1 ½ cup dry pasta (I like the multicolor)

2 cups cherry tomatoes, halved or Farmer John's tomatoes, cut into small pieces

¼ cup fresh parsley or cilantro, chopped fine

1 tsp. salt

2 cups sliced or chopped green pepper

1 Tbsp. fresh oregano

Fresh carrots, peeled and cut into small pieces

Black olives cut in half

Pepperoni or Salami cut into small pieces

Cheese cut into chunks

 

TIP: If you have broccoli or cauliflower, add to the salad and toss with salad and dressing.

 

¾ cup Good Seasoning; prepare Good Seasoning Pack Italian Dressing or Italian Dressing of your choice, season with salt and pepper.

 

"WASTE NOT, WANT NOT" IF YOU HAVE ANY LEFTOVER PASTA SALAD, NEXT DAY, ADD GRILLED CHICKEN OR BEEF ON TOP YOUR SALAD.

 

Do not forget to pick up your fresh corn, grill or boil, butter come to room temperature, whisk in any fresh chopped herbs that you like from the farm, spread over corn and enjoy.

 

DESSERT

Now that you are full from your barbecue, serve vanilla ice cream in small bowls with side toppings, such as Nuts, whipped cream granola, strawberries, etc.

 

P.S. I FORGOT TO MENTION MY SYSTEMS I PURCHASED FROM THE FARM, I HAVE MY SECOND ORIENTAL EGGPLANT, LOTS OF PURPLE BEANS, ONIONS, HERBS, TOMATOES, JALAPENOS AND I DO NOT WHAT IS GROWING ON THE TOP OF ONE TOWER. I WILL BE SURPRISED AND THRILLED.

 

DON'T FORGET YOUR WATERMELON. IT IS SO SWEET AND DELICIOUS GREAT FOR A BARBECUE.

 

IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES, OR LOOKING FOR AN OLD FAMILY FAVORITE, OR IF YOU WOULD LIKE TO SUBMIT A RECIPE OF PRODUCE FROM THE FARM E-MAIL ANDREA AT afreebody@verizon.net