Monday, June 22, 2015

Easy Creamy Crockpot Tortellini Soup Recipe

8b141a5913460a451e3ed05461a8863fCreamy Crockpot Tortellini Soup
Ingredients:
24 oz jar  spaghetti sauce
2 cups water
1/4 cup diced onion
3-4 garlic cloves, mince
1/2 cup diced carrots
1lb. ground beef, browned
4 cups of loosely packed fresh spinach leaves
4 cups beef  broth
8 oz cream cheese, cut into 1 inch cubes
8 oz sliced fresh mushrooms
16 oz refrigerated cheese tortellini (you can also use frozen, just add 30 more minutes to cooking time.
Directions:
1. Combine spaghetti sauce, water,  meat, onions, garlic, carrots,  spinach, cream cheese, beef  broth, and mushrooms in a slow-cooker. Cook on LOW for 7 hours, on HIGH  for 5  hours.  
2. Before adding in tortellini, take a whisk to your soup to break up any chunks of cream cheese. Stir in  tortellini. Cover and cook for 20-30 minutes or until tender and hot. (If using frozen tortellini, I would cook for about 45 more minutes, or until tender and hot)
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to growingthehomegarden.com for the fantastic blog ideas, daylillies.org for the diagram and helpful information and the beautiful photo credits to Sweet Basil Farm and others found on Google, and to J. David Matthews, of Barnesville, Ga. for contributions with all that I try and test.

Saturday, June 20, 2015

Daylilies....A Southern Garden Must Have!

images-5It's that time of year where the daylilies are the showoffs of the garden. Daylilies (Hemerocallis) are a very common perennial in the South. The heirloom or native daylilies grow wild in ditches, railroad tracks and in beds placed lovingly by gardeners long ago. They propagate very easily through division and are a prime starter plant for people who don’t have a green thumb, as well as those interested in learning how to hybridize plants.
Unknown-10Daylily Division
To divide a daylily, just dig up the clump and rinse the roots off. Dig a few inches around the diameter of the foliage. You can then see where the plant can be easily spilt, by looking at the root system. Each little bulbular tuber will be a new plant. Gently pull apart the tubers/roots and the top growth. The last step it to replant it, add your compost or fertilizer and you're done!
images-3Care 
Daylilies are extremely tough plants and require very little maintenance. They like full sun, so plant them in a sunny spot for all to enjoy!
Daylilies need water. Not only do weeds detract from the visual beauty of your garden, but they compete with daylilies for water. This is especially important in times of low rainfall. A simple fact- weeds use a tremendous amount of moisture, in addition to competing for nutrients and sunlight.
Some daylily hobbyists prefer to soak received plants for a couple of hours in water before planting, and they sometimes add a mild root stimulator (some brand of vitamin B) or even a pesticide or fungicide as a preventative measure. (An ounce of prevention is worth a pound of cure.) However, many commercial sellers treat plants with pesticides and/or fungicides before they ship. Therefore, before treating new plants with either, you probably should first check to see if it has already been done.
Once a new acquisition has been planted, you should withhold watering for about two weeks. Natural rain is fine - but do not apply supplemental water. Daylilies take up most of their water from fine root hairs. Transplanted daylilies need a little time to redevelop these fine hairs that were damaged when the plant was dug up.
I have heard of a 'trick' to give new roots a jump start. Plant new daylilies (only those shipped bare root) in just sand (temporarily) or sand-amended dirt (permanently). (I mix sand and compost into all of my plantings.) Planting in sand or a sand/soil blend supposedly promotes faster re-growth of these fine root hairs. Additional watering may be required in such cases, especially if planted in 100% sand, but be careful not to over-water; use a meter if you have one. Avoid planting in midsummer to minimize risk of rot.
 home-design-1MULCH
Despite the fact that mulch can foster the growth of slugs and other insects by providing them with an ideal environment, its benefits outweigh its disadvantages. Mulch can be attractive, practical, and environmentally sound. It controls weeds, retains vital moisture, and provides a use for recycled leaf and grass compost.
Sometimes mulch is used for tender cultivars in winter. Beneficial to many varieties, especially during winters of extremes and rapid climate changes, although hardy cultivars do not need it. Some hobbyists use leaves, shredded, whole, or composted. Some use hay or alfalfa (but these can sprout). (I use compost materials that have not completely broken down and out a layer of pine straw on top.) By 'winter mulch', we are talking about covering the ground only around the daylily leaves and crown, not the actual plant.
ImageMapAbout the Daylily
The daylily, or more correctly Hemerocallis, is a perennial plant that blooms primarily in midsummer (earlier in the South; later in the far North). The basic plant is often called a 'fan' because the leaves are fan shaped. This means they are arranged in two vertical rows on opposite sides of the 'crown' or core of the plant, similar to an Iris plant. Thus, the leaves tend to grow in one (flat) geometric plane and take on the general shape of an old-fashioned, hand fan. The plant propagates mainly by expanding its roots, which form new fans. A 'clump' is formed as the plant grows and forms multiple fans.
Each individual daylily bloom lasts only one day. Hence, the name from the Greek, meaning beauty for a day. Not all blooms on a given stalk (called a scape) bloom the same day. Daylilies often send up one bloom stalk per fan. Thus, a clump of multiple fans will also usually produce multiple bloom stalks, and each stalk has multiple blooms. Therefore, an individual clump can produce many blooms in total. And because all buds do not bloom on the same day, the plant gives the illusion that the same blooms last for days, even weeks. However, it is simply a different batch of blooms each day, with a single plant having at least some bloom every day generally over a period of 2 to 3 weeks.
Daylily leaves are long and slender. They are varying shades of green. A few ones may show variegation. Yellow indicates trouble: disease or insect infestation.The size of daylily blooms ranges from 1.5 inches (miniatures) to 8 inches or more (the spider varieties). The most common size is 5 to 6 inches.
Daylilies are hybrids. This means that, unlike some other plants, the seeds will not produce exact copies of the mother plant. Thus, you cannot use seed as a means of duplicating your favorite cultivars. As in humans, when you cross two parents, the offspring will exhibit traits of both, but the children will be unique and may not even look like either parent. Therefore, unless you are intentionally hybridizing, do not let seed pods remain on the scape. You would not be using the seed, and the growth of the pod will needlessly steal energy that could be better used to produce more blooms or new fan growth.
Daylilies are a staple of the summer Southern garden, and with so many colors, sizes and even rebloomers, the hardest thing will be to pick just one or three!
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to growingthehomegarden.com for the fantastic blog ideas, daylillies.org for the diagram and helpful information and the beautiful photo credits to Sweet Basil Farm and others found on Google, and to J. David Matthews, of Barnesville, Ga. for contributions with all that I try and test (and need help planting.)

Friday, June 19, 2015

Summertime Fresh Fruit Smoothie Treat From Sweet Basil

smoothie-1Summertime Fresh Fruit Smoothie
Here’s a great way to enjoy all of the great fresh fruit available now, and to cool off in the heat! Yum! Adding fresh Strawberries, Blueberries or Blackberries make this Smoothie even better! This healthy summer treat is also full of antioxidants.
INGREDIENTS 
•1 cup Greek yogurt
•1 1/2 cups fresh sliced peaches
•1 cup fresh raspberries
•3 1/2 tablespoons honey
•3 cups ice
•1 1/2 cups pineapple chunks
•1 cup watermelon chunks
•1 banana
DIRECTIONS 
Blend yogurt, peaches, raspberries, and honey together in a blender until smooth; add ice, pineapple, watermelon, and banana.
Blend until smooth.
Enjoy!
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to allrecipes.com for the fantastic blog post and all4seasonsgarages blog for the beautiful photo, and to J. David Matthews, of Barnesville, Ga. for contributions with all that I try and test.

Tuesday, June 16, 2015

herb-labels-for-flowerpots-etsy-2Thought these helpful tips would be nice to share! If you don't have an herb garden of your own, we, as well as most local farmer's markets everywhere have a good variety of basic herbs. 
Now that the warm weather is here we’re sending you tons of fresh seasonal herbs. As opposed to sturdier herbs, like rosemary, thyme or sage, summer herbs are more tender and need a little more TLC. Here are some tips to help maximize the freshness of these fragrant leaves!
  • Tender Herbs: Parsley, Cilantro, Dill, Tarragon, Chervil and Mint…these delicate leaves LOVE fresh water. Place them in a small jar with about 1″ of water in the bottom, cover lightly with a small plastic bag, then tie off with a rubber band. Keep in the refrigerator for up to a week.
  • Basil: This herb is a little special and needs extra attention. Not only does basil love water, it loves a little natural light and ambient or warm temperatures. Store it as you would a bouquet of flowers, and keep it out of the refrigerator!
We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to hellofresh.com for the fantastic blog post and to coolmompicks.com for the photo, and to J. David Matthews, of Barnesville, Ga. for contributions in testing these ideas.

Saturday, June 13, 2015

Today's Harvest at Sweet Basil...
DSCN2558 DSCN2628Tomatoes; Jalapeno, Hot Banana, and Bell Peppers; Cucumbers; Yellow Squash; Okra; Red, Russet and Sweet Potatoes; Peaches; Yellow and White Corn; Zucchini; Blackberries; Strawberries; Blueberries; Raspberries; Broccoli.....
DSCN2709Basils, Thymes, Mints, Rosemary and more! 

Thursday, June 11, 2015

ROASTED PEACH NAPOLEON SWEET TREAT FROM SWEET BASIL

ROASTED PEACH NAPOLEON 


INGREDIENTS


FNM_070113-Roasted-Peach-Napoleon-Recipe_s4x3-1.jpg.rend.sni12col.landscapeThis recipe is a little more time consuming than most I share...but it is so worth it! It's Peach time!!!
ROASTED PEACH NAPOLEON 
For the pastry cream:
2 cups whole milk
2/3 cup granulated sugar
Pinch of salt
5 large egg yolks
1/3 cup cornstarch
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
For the peaches:
4 peaches, cut into thin wedges
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
For the puff pastry:
Cooking spray
2 sheets frozen puff pastry (one 17-ounce package), thawed
All-purpose flour, for dusting
Confectioners' sugar, for dusting

DIRECTIONS

Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.

Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool.

Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.

Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners' sugar. Top with the reserved peaches. Slice with a serrated knife. 
Enjoy!
We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
 
Special thanks to foodnetwork.com for the fantastic recipe and the photo, and to J. David Matthews, of Barnesville, Ga. for contributions in testing this recipe.
 

Sunday, June 7, 2015

Slow Cooker Italian Beef Sandwiches Recipe From Sweet Basil

tumblr_lyoqzfcKU51qflpc1o1_500Slow Cooker Italian Beef Sandwiches

Ingredients

1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed $
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium) $
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)

Directions

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.
Enjoy! 
We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to myrecipes.com for the fantastic recipe, and to J. David Matthews, of Barnesville, Ga. for contributions in testing this recipe.