Shopping Bag

Muscadines and Scuppernongs in Their Prime

Posted by Barbara Williams on 8/31/2018
D.R. Youngblood delivered Thursday Muscadines and Bronze  Scuppernongs.  They are in their prime.  Just in time for our demo this Saturday with Chef Doug.   Below is the recipe utilizing these amazingly good local grapes and Bill-E's Bacon. 

Chef Doug will be at Flora Bama Farms from 11 am til 2 pm.  Come and indulge. 

BACON-WRAPPED MUSCADINES
WITH PEPPERY TOMATO SWEET-N-SOUR SAUCE


• BACON – WRAPPED MUSCADINES
INGREDIENTS
1LB. THIN SLICED BACON, CUT IN HALF
30 MUSCADINE GRAPES, WASHED & PATTED DRY
1 CUP OF BROWN SUGAR
1 TBSP COARSE GROUND BLACK PEPPER
METHOD: WRAP EACH GRAPE IN A PIECE OF BACON, SECURE WITH A TOOTHPICK. COMBINE THE BROWN SUGAR & BLACK PEPPER & THEN ROLL THE BACON WRAPPED MUSCADINES IN IT.  FRY EVENLY UNTIL GBD. PLACE ON A PAPER TOWEL LINED PLATTER TO DRAIN.




• PEPPERY TOMATO SWEET -N- SOUR SAUCE
INGREDIENTS
1 ½ CUPS APPLE CIDER VINEGAR
1 CUP HONEY
½ CUP BROWN SUGAR
2 CUPS SWEET WHITE OR ROSE WINE
¼ CUP WORCESTERSHIRE SAUCE
¼ CUP SOY SAUCE
2 TBSP LIQUID MESQUITE SMOKE
2 JALAPENO PEPPERS, STEMS REMOVED
½ BULB GARLIC, PAPERY SKIN REMOVED
1 3 INCH PIECE OF GINGER, PEELED, ROUGH CHOP
2 MEDIUM RIPE TOMATOES, ROUGH CHOPPED
1 MEDIUM SWEET ONION, ROUGH CHOPPED
10-15 WHOLE ALLSPICE BERRIES
10-15 WHOLE PEPPERCORNS
SALT IF YOU NEED
METHOD: COMBINE EVERYTHING BUT THE WINE IN A BLENDER & PUREE.  Add the puree & wine to a medium sauce pan & bring to a simmer.  Cook uncovered over medium-high heat for about 20 minutes.  Sauce should be slightly thinner than ketchup.
Serve in a bowl next to the muscadines for dipping. Chef’s note: If you want to use this sauce as a glaze, press through a fine strainer, getting every drop from the solids.  Return the liquid to a saucepan & reduce until it is a thin syrup.

Back to School

Posted by Barbara Williams on 8/11/2018 to Backfourty
It is back to school time.  We have a new display of back to school snacks featuring Joe's Chips an amazing treat.  Sweet Potato, Classic, BBQ, Salt and Vinegar, these  are the varieties of chips we currently stock.    You really need to taste these chips to appreciate how good they are.  Owned and operated by  Steve and Ann Prato.  It is a great discovery which is modestly priced.  We hope you will give them a try.  

Do you have a child going back to school?  Stop by our store for lunch box apples, oranges, clementines, and grapes.  Tell us your school name and mascot and we will take 10% off your purchase for the month of August 2018.  

Just in this week muscadines and scuppernong grapes.  We still have plenty of yellow meat watermelons, and local red watermelons.  Okra, eggplant,  bell pepper,  sweet mini peppers, yellow squash, butter beans, pink eyes, Sand Mountain Tomatoes, and Chilton County Peaches  are still available.   

Green Peanuts will be coming in from Fidler Farms within next 10 days.  We won't have them this weekend but we are looking to have them the following weekend of the 18th.    Mr. Fidler grows jumbo peanuts.  We make our peanuts year round from Fidler Farm's cured jumbo peanuts.  They take a long time to cook., up to 12 hours.  The green peanuts, which just come right out of the grown cook in a fraction of the time.  We will have it on our sign as soon as they make it to our door.

We hope you all have great week. We look forward to seeing you at the farm.

Barbara

Tomato-Peach Chutney, Made with Local Ingrediants

Posted by Barbara Williams on 8/4/2018 to Backfourty

Today at Flora Bama Farms we have chef Doug Janousek demonstrating a new recipe he has created for us!!  I can't wait to try Tomato -Peach Chutney.  Chef Doug is taking advantage of what is in season.  This recipe features Sand Mountain Tomatoes and Chilton County Peaches as well as some other local items in the recipe.   We will be sampling this item today.  Below is the recipe so you may create at home.


TOMATO-PEACH CHUTNEY

INGREDIENTS

·         2 MEDIUM TOMATOES DICED LARGE

·         1 MEDIUM GREEN TOMATO DICED LARGE

·         2-3 PEACHES PITTED & DICED LARGE

·         1 MEDIUM JALAPENO PEPPER, STEM REMOVED& DICED SMALL (SEEDS OR NO SEEDS, UP TO YOUR TASTE BUDS)

·         2 BELL PEPPERS, STEMS & SEEDS REMOVED, ANY COLOR, DICED LARGE

·         2 SHALLOTS THINLY SLICED

·         3 CLOVES GARLIC MINCED

·         ½ TSP SALT

·         3 TBSP EXTRA VIRGIN OLIVE OIL

·         1 TBSP BALSAMIC OR APPLE CIDER VINEGAR

·         2 TSP MUSTARD POWDER

·         2 TBSP HONEY

METHOD:

Set the oven to broil & set an oven rack to the highest position. Line a baking sheet with heavy duty aluminum foil.  Place the tomatoes, peaches, peppers, garlic& shallots on the prepared baking sheet.  Add the salt & oil, mix with a rubber spatula until evenly coated.  Broil until the fruit begins to caramelize.  Shake the pan to shift the fruit so that it doesn’t burn.  Transfer the contents of the baking sheet to a small bowl (be sure to scrape up all the goodies from the baking sheet).  Add the honey, mustard & vinegar & then mash with a rubber spatula or spoon until a bit like jam, but still chunky.  Taste & adjust seasoning with more salt or honey, if necessary.  Serve warm or chill in the refrigerator until ready to serve. The chutney will keep in an airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.

Serve with grilled or roasted meats, especially chicken or pork.  Also recommended for fish like salmon, halibut & seared tuna.

Chef’s not: For a tropical zing add 1 ½ cups fresh pineapple diced large & roast with the rest of the fruit, for a more savory blend, try roasting a couple sprigs of fresh rosemary with the fruit & some fresh torn basil just before serving.  If heat is our thing, a couple of shakes of your favorite hot sauce when you add the honey should do the trick.


Enjoy!!