This little piggy went to (Sweet Basil's) market...

Sweet Basil is proud to announce Daisy & Pork Chop's litter of babies are here, and growing well. These little babies should be on the smaller side for Mini Pigs...A few should be in the Micro range. The previous litter between these two produced mostly Micro Minis, around 30 pounds. Full grown, at most they should weigh 40- 50 pounds, and be about the size of a basset hound, but a little wider ;) . Pigs are highly intelligent, loving animals, and make great pets. They are very social, and get along well with most other animals, such as dogs, cats and rabbits. (Just make sure they are either raised together or you introduce and supervise very closely.) Very easy to potty train and teach tricks! They love to play!!! Watch the videos of ours on FB and you tube. 

If you are interested in getting a pet pig, please contact me. Reservations are being taken, now, with a deposit. The babies will be ready in about 3 weeks, but don't wait till then. These are too cute to last, they'll go fast! 

 

Girl # , $250

 

Girl # 2, $250 

Girl # 3, $350  

Girl 4, $250

  

Girl # 5, Reserved. 

 Boy # 1, $225

Boy # 2, $  He is tiny! $250 

 

Boy # 3, $300

We are Sweet Basil Farm & Garden on Facebook, Google + and all social media (find and like us for more videos, pictures, recipes, helpful tips and more.) We are a 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, putting 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.

Sweet Basil Farms & Gardens is owned and managed by Tisha and David Matthews, Barnesville, Ga. 

GARDEN FRESH SPAGHETTI SAUCE...An in season recipe from Sweet Basil

This sauce not only tastes amazing, but will also fill your kitchen with a wonderful aroma while it simmers on the stove.

INGREDIENTS

1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper flakes
1 large onion, diced
2 celery stalks, diced
6 cloves garlic, minced
1/4 cup tomato paste
7 pounds of fresh, peeled tomatoes (I prefer a mixture) or four 28-ounce cans whole peeled tomatoes, with liquid
1 (16 oz. package) sliced mushrooms
3 large bell peppers (diced)
1 jalepeno pepper (chopped fine) (Substitute 2 banana pepper for hot peppers if desired.)
1 red chili pepper (fresh or 2 tbsp. dried)
2 teaspoons Kosher salt plus to taste
Freshly ground black pepper
1 1/2 pounds ground beef
1 pound pork ribs or other pork
2 tablespoons fresh rosemary, crumbled into small pieces
2 tablespoon fresh thyme (chopped)
2 tablespoons fresh oregano (chopped)
1 tablespoon fresh parsley (chopped)
2 bay leaves (crushed)
1/2 to 1 cup grated Parmesan

DIRECTIONS

In a skillet or Dutch oven, brown the ground beef and pork. Drain the excess grease. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Pour all meat into a large soup pot.

Next, pour olive oil into skillet or Dutch oven. Add the mushrooms and pepper flakes and cook for about 2 minutes. Add the onion, celery and peppers and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer all ingredients from the skillet to large soup pot. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Bring to a rolling boil, then continue to boil for 30 minutes.

Reduce heat, simmer the sauce over medium-low heat, covered, for a minimum of 3 hours. Stir occasionally. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the pork (save for later use) add the parmesan cheese.

Serve over spaghetti or linguine pasta. This sauce makes a great base sauce for lasagna or other Italian tomato sauce dish.

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 1840's 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.

Recipe courtesy of Sweet Basil Farms, and photo courtesy of pioneer woman.com, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Bourbon-Roasted Peach Cheesecake

Bourbon-Roasted Peach Cheesecake

 

Last week I took a week off from work and flew home to Florida to see my family and spend time with my adorable nephews who just turned one year old!  Unfortunately Tropical Storm/Hurricane Isaac paid us a visit for a few days, but I would actually like to thank him for giving me time to bake this delicious cheesecake with my mother and her best friend.

There were several components and steps to this recipe, but everyone agreed it was well worth the time and effort.  The cheesecake was just the right amount of sweet and the bourbon flavor truly stood out.  The middle of the cake turned out a bit loose (as you can probably see from the photo above), but that didn't stop us from enjoying every delicious bite. 

Bourbon-Roasted Peach Cheesecake

adapted from Serious Eats

Ingredients

For the Bourbon-Roasted Peaches

8 ripe but firm peaches

6 Tbsp unsalted butter, melted

2/3 cup Bourbon

1/4 tsp salt

1/4 cup packed dark brown sugar

For the Crust

2 1/4 cups graham cracker crumbs

1/2 cup toasted pecans, finely chopped

1 stick unsalted butter, melted

1/3 cup packed dark brown sugar

1/4 tsp salt

 

For the Cheesecake Filling

4 large eggs, separated and at room temperature

1-2 tsp vanilla

1/2 cup sugar (white)

16 ounces cream cheese, cut into small pieces and at room temperature*

3 Tbsp flour

1 cup heavy cream

*I used reduced fat cream cheese (and didn't taste a difference)

Directions

For the Bourbon-Roasted Peaches

Preheat oven to 450 degrees F.  Line 2 rimmed baking sheets with foil.  Slice 4 peaches into 3/4-inch thick slices.  Arrange in a single layer on 1 prepared baking sheet.  Cut remaining 4 peaches into 1/4-inch small pieces.  Arrange in single layer on the second prepared baking sheet.

Whisk together melted butter, bourbon, and salt in a medium bowl.  Drizzle half of the mixture on the sliced peaches and remaining half on the diced peaches.  Sprinkle 2 Tbsp of the brown sugar on the sliced and 2 Tbsp of the brown sugar on the diced peaches.  Toss both sets of peaches to coat and rearrange in a single layer.

Roast until peaches are tender and liquid is syrupy, about 15 minutes.  Transfer to a cooling rack and cool completely, about 20 minutes.

For the Crust

Decrease oven temperature to 250 degrees F.  Line the exterior of a springform pan with foil.  Combine the graham cracker crumbs, pecans, melted butter, brown sugar, and salt in medium bowl.  Stir until crumbs are saturated with butter and then press onto the bottom and up the sides of the springform pan.  Leave about 1/2 inch of space from the top of the pan. 

Bake crust until golden, 10 to 12 minutes.  Transfer to a cooling rack and cool completely, about 15-20 minutes.

For the Cheesecake Filling

Decrease oven temperature to 275 degrees F.  In a large bowl, whip egg whites and vanilla on medium speed until soft peaks form, about 2 minutes.  Gradually add the sugar and continue whipping until stiff peaks form, about 1-2 minutes longer.

In a separate bowl, beat the cream cheese, egg yolks, and flour on medium speed until light and fluffy, about 2 minutes.  Add the cream and continue beating until creamy and smooth, about 2 minutes longer.  Scrape down the sides of the bowl with a rubber spatula, as necessary.  Drain the diced peaches and stir them into the cream cheese mixture.

Stir 1/3 of the egg whites into the cream cheese mixture.  Then you can gradually fold in the remaining egg whites.  Scrape the batter into the cooled crust and bake until the cheesecake is set, but still slightly wobbly in the center.  This should take about 75-95 minutes.  Next shut the oven off and let the cheesecake sit in the oven for 20 more minutes.

Transfer the cheesecake to cooling rack and cool for 1 hour.  Transfer to a refrigerator and cool until completely chilled and set, at least 3 hours.  Remove from the springform pan and set on a serving dish.  Drain the sliced peaches and then top the cheesecake with them.  Enjoy!

Note:  If you plan to let the cheesecake sit in the fridge overnight you should make the bourbon-roasted slicedpeaches on the day you plan to serve.  Since I left my cake in the fridge overnight I also put the peaches in there and when I pulled them out before topping the cake they were not as pretty as they looked the day before.  They tasted great, but if you're also going for looks you should listen to my advice.

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 thecapitolbaker.com for the fantastic blog idea and photos, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

https://sweetbasilfarm.wordpress.com/2015/07/02/bourbon-roasted-peach-cheesecake-a-sweet-treat-recipe-from-sweet-basil/

Today's Harvest at Sweet Basil...

 Tomatoes; 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.....

Basils, Thymes, Mints, Rosemary and more! 

ROASTED PEACH NAPOLEON SWEET TREAT FROM SWEET BASIL

ROASTED PEACH NAPOLEON 

INGREDIENTS

This 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.

 

Flowers by Sweet Basil for Emily & Chris

We are excited and privileged to have had the honor of providing some of the flower arrangements at a family wedding Saturday, in North Georgia. Emily and Chris had a beautiful ceremony and reception! This is a little of what we did....

Asiatic Lilies placed in the windows made a nice draw to the lush green beyond, and complimented the beautiful centerpieces.                                            

Graceful Orchids framing the bridesmaids' bouquets  

Blue Hydrangea

Foxgloves

Centerpiece with Roses and Carnations

Mountain Laurel (In season, blooming naturally!)

Asiatic Lilies

Beard Tongue and Marigolds









Pink Hydrangeas

Purple Foxgloves

Beautiful cake framed with Mountain Laurel

Table Arrangements with Roses and Carnations

Table Arrangements with Roses and Carnations

Mountain Laurel softened up the fireplace