We have the most gorgeous Poinsettias! These are locally grown and Florist Quality, not what you get at the Big Box Stores. They are $4.00 for the table size and for the Large 30" tall they are only $14.00. These will look beautiful planted in your flower bed after Christmas!

The Histoy of the Poinsettia is very interesting. CLICK HERE

MOM GET ONE TODAY!

STRAWBERRIES

LETTUCES

BIBB AND ROMAINE

HERBS GALORE

ARUGALA

SWISS CHARD

EGGPLANT

GREEN BEANS

GREEN ONIONS

TOMATOES

COLLARDS

SPINACH

BOK CHOY

BEETS

SNOW PEAS

RECIPES FROM ANDREA 

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

WITH THE COOL WEATHER MOVING IN, I WILL BE DOING SOUPS, CASSEROLES, STEWS TO WARM YOUR TUMMY AND FREEZE FOR LATER DINNER

WHITE BEAN AND COLLARD GREEN SOUP

2 Thick smoked bacon slices

2 cups chopped smoke ham

1 medium onion, finely chopped

5 (16-oz.) cans of navy beans, or one bag of dried beans

1 cup barbecue sauce, brand of your choice or home made

1 (6-oz.) can tomato paste

1 Tbsp. chicken bouillon granules

1 tsp. ground chipolte chili pepper (optional)

� tsp. dried thyme

� tsp. fresh ground pepper

3 cups collard greens, shredded

Hot sauce (optional)

Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp and drain on paper towels, reserving 2 Tbsp. dripping in Dutch oven.

Crumble bacon and save for topping.

Saut� ham and onion in hot drippings 10 minutes or until tender.

Add beans, (I do not drain mine) next six ingredients and 5 cups of water. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer stirring occasionally, 1 hour. Stir in shredded collard greens and cook 10 minutes or until tender.

Serve with crumbled bacon and hot sauce.

CORN CASSEROLE

1 can regular corn or fresh corn taken off the cobs

1 can cream corn

1 Box of Jiffy cornbread mix

8 ounces of sour cream

� stick of butter or margarine melted

Mix all ingredients together well and turn into a greased baking dish.

Bake at 350 degrees for 1 hour and 15 minutes.

VEGETABLE CHICKEN SOUP

8 ounces of collard greens, kale or broccoli

1 whole chicken breast, split

� cup water

1 medium onion, chopped (1/2 cup)

1 stalk celery, thinly sliced (1/2 cup)

3 cups chicken broth

1 tsp. lemon juice

� tsp. dried thyme, crushed

1/8 tsp. pepper

3 small tomatoes, peeled and cut into thin wedges

Remove the stalks from the collard greens, kale or broccoli (you should have approximately 2 cups). Set aside. In medium saucepan combine chicken, water, onion and celery. Bring to a boil. Reduce heat, cover and simmer for approximately 15 to 20 minutes or till chicken is tender. Remove chicken; cool slightly. Discard bones and skin, shred chicken with two forks or cut meat into thin strips. Return chicken to cooking liquid.

Stir greens, chicken broth, lemon juice, thyme and pepper into cooking liquid. Bring to boiling. Reduce heat, cover and simmer for 3 minutes. Add tomatoes simmer, covered about four minutes until greens and tomatoes are heated through.

Season to taste with salt and pepper.

CUCUMBER CHOWDER

1 medium onion, chopped (1/2 cup)

� cup butter or margarine

� cup all-purpose flour

� tsp. seasoned salt

� tsp. white pepper

3 cups chicken broth

5 medium cucumbers, peeled, halved lengthwise, seeded and cut up

2 cups cooked chicken or turkey

� cup long grain rice

2 Tbsp. lemon juice

2 bay leaves

1 cup light cream or � & �

� cup snipped parsley

In 3 quart saucepan saut� onions in butter or margarine till tender but not brown. Whisk in flour, seasoned salt and pepper. Stir in chicken broth. Cook and stir till thickened and bubbly. Add cucumbers. Cover and simmer for 10 minutes. Pour half the mixture at a time into a blender or food processor. Cover and blend on medium speed for 30 seconds. Return all to a saucepan.

Stir in chicken or turkey, uncooked rice, lemon juice and bay leaves. Return to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until rice is tender. Remove bay leaves.

Stir in cream or � & � and parsley, heat through. Season to taste with salt and pepper. Garnish with snipped parsley, if desired.

SPICY EGGPLANT PARMESAN STEW

2 slices of bacon

1-4 eggplants, peeled and cubed (5 cups)

1 medium onion chopped (1/2 cup)

1 clove garlic, minced

1 � cups beef broth

1 8-ounce can tomato sauce

� tsp. dried oregano, crushed or 1 tsp. fresh chopped oregano

� tsp. salt

1/8 tsp crushed dried red pepper

6 ounces mozzarella cheese, sliced

� cup grated parmesan cheese (1 ounce)

In a 3-quart saucepan cook bacon till crisp. Drain reserving bacon drippings in pan. Crumble bacon and set aside for garnish.

In the reserved bacon drippings, saut� the eggplant, chopped onion and minced garlic, covered, over low heat till the eggplant is golden, stirring occasionally. Stir in the beef broth, tomato sauce, oregano, salt and crushed red pepper. Bring mixture to boiling. Reduce heat; cover and simmer approximately 15 minutes or till the eggplant is tender.

Spoon the eggplant mixture into 4 individual casserole dishes. Top each casserole with sliced mozzarella cheese; sprinkle with the grated parmesan cheese. Place under broiler; broil till cheese melts. Garnish with reserved bacon.

Serve with French or Cuban bread.

"WASTE NOT, WANT NOT"

KEEP YOUR CHICKEN OR TURKEY CARCASS FOR YOUR HOMEMADE BROTH.

IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES, E-MAIL ANDREA AT afreebody@verizon.net or john@hydroharvestfarms.com Attention: Terrie

DON'T FORGET TO PICK UP SOME OF THEIR WONDERFUL PRESERVES AND SAUCES.

RECIPES: COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL.   

CHRISTMAS TREE FACTS

• There are approximately 25-30 million Real Christmas Trees sold in the U.S. every year.
• There are close to 350 million Real Christmas Trees currently growing on Christmas Tree farms in the U.S. alone, all planted by farmers.
• North American Real Christmas Trees are grown in all 50 states and Canada. Eighty percent (80%) of artificial trees worldwide are manufactured in China, according to the U.S. Commerce Department.
• Real Trees are a renewable, recyclable resource. Artificial trees contain non-biodegradable plastics and possible metal toxins such as lead.
• There are more than 4,000 local Christmas Tree recycling programs throughout the United States.
• For every Real Christmas Tree harvested, 1 to 3 seedlings are planted the following spring.
• There are about 350,000 acres in production for growing Christmas Trees in the U.S.; much of it preserving green space.
• There are close to 15,000 farms growing Christmas Trees in the U.S., and over 100,000 people are employed full or part-time in the industry.
• It can take as many as 15 years to grow a tree of typical height (6 - 7 feet) or as little as 4 years, but the average growing time is 7 years.
• The top Christmas Tree producing states are Oregon, North Carolina, Michigan, Pennsylvania, Wisconsin and Washington. (See a complete list of all 50 states ranked by several variables.)
• The most common Christmas Tree species are: balsam fir, Douglas-fir, Fraser fir, noble fir, Scotch pine, Virginia pine and white pine.

  USDA National Agricultural Statistics Service, National Christmas Tree Association (NCTA) and your local Christmas Tree professional.