Fresh Strawberry Muffins...An In Season Recipe From Sweet Basil

Strawberry Muffins…A Fresh, In Season Recipe From Sweet Basil

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Scrumptious Strawberry muffin recipe! Great way to use fresh strawberries!

It’s strawberry season, and that means our fridge is constantly overflowing with fresh strawberries. Somehow I began to grow tired of a simple bowl of sliced strawberries to follow dinner, and began a quest for the perfect strawberry dessert. Ice cream, short cake, and pie all had their selling points, but I finally settled on this recipe. Why? First and foremost, they’re beyond delicious. Secondly, they’re great any time of day (not just dessert)! And thirdly, they’re a perfect combination of breakfast (my favorite meal) and dessert (my second favorite meal). They are simultaneously soft and crunchy, moist on the inside and crumbly on the top… I could go on, but instead I’ll just supply you with the recipe, from Cooking Fresh with The Old Farmer’s Almanac.

Topping:

½ cup brown sugar

¼ cup all-purpose flour

½ cup chopped pecans

¼ cup oatmeal

3 tablespoons unsalted butter, melted

Muffins:

¾ cup all-purpose flour

¾ cup whole-wheat flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

1 egg, lightly beaten

½ cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

½ cup milk

1 cup sliced strawberries

1 teaspoon lemon zest

For topping:

• Combine all of the topping ingredients in one bowl and mix well. Set aside.

Topping: So simple. So essential. So perfect (if I do say so myself).

For muffins:

• Preheat the oven to 350° F. Grease a standard 12-cup muffin pan or line with paper baking cups.
• Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl.
• In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest.
• Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

T-minus 25 minutes till I can eat these!

Finally (25 minutes later): the finished product, in all its glory.

For more deliciousness, check out Cooking Fresh with The Old Farmer’s Almanac.

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 shared by Tisha Johnson Matthews of Sweet Basil Farms. Original recipe posted on cooking fresh with the Old Farmer’s Almanac, http://www.almanac.com/blog/cooking-blog/strawberry-muffins. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Spicy Chicken Cacciatore...A Slow Cooker Recipe From Sweet Basil

This recipe takes the traditional Italian Chicken Cacciatore, and kicks it up a bit adding fun and spice. The prep can be done the night before, and refrigerated in your crock pot. Just add the chicken the next morning, and start cooking. Since school will be starting again soon, and this dish freezes so well, it may be a good idea to make extra to have for a busy weekday dinner. 

INGREDIENTS

6 garlic cloves, minced
4 bell peppers, chopped (mixed colors if available)
1 Vidalia (or other sweet) onion, chopped
1 jalepeno, chopped finely
1 1/2 cups pitted olives, halved
Pinch of Sage (about 1/2 tsp.)
Basil and Thyme (about 1 tsp.)
1 crushed bay leaf
1 (8-oz.) package sliced cremini mushrooms

1 tablespoon salt (sea salt is preferred)
1 teaspoon dried and crushed chili pepper
1 teaspoon freshly ground black pepper

3 tablespoons tomato paste
1 cup white wine (Cooking wine works well)
2 1/2 lbs. diced tomatoes, drained
3 lbs. skinless bone-in chicken breasts

1 (16-oz.) box spaghetti or linguini

Garnishes: fresh basil, fresh parsley, shaved fresh Parmesan cheese

DIRECTIONS

1. Place first set of ingredients in a 6-qt. slow cooker; stir in salt, crushed chili pepper, and black pepper. Whisk together tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours.

2. Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency.

3. Meanwhile, cook pasta according to package directions. Remove chicken meat from bones; discard bones. Shred meat. Stir chicken back into sauce. Garnish with Parmesan Cheese and fresh herbs. Serve immediately over spaghetti.

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 Tisha Johnson Matthews of Sweet Basil Farms, adapted from a Southern Living recipe and photo courtesy of cooktj.com, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

RED-CHILE CHICKEN TACOS...Recipe from Sweet Basil

Best Chicken Taco recipe, ever! Just the right amount of spice...or kick it up a notch with a Jalepeno,  Cayenne or other hot pepper. 

INGREDIENTS 

 

• 4 dried chiles (such as pasilla negro and ancho)
• Boiling water
• 2 can  (15 oz.) sliced pineapple with its juice
• 1/2 cup orange juice
• 1/2 onion, peeled
• 1/4 cup dark brown sugar
• 1 teaspoon ground cumin
• Salt and pepper
• 1 whole chicken (4 lbs.)
• 1/4 head red cabbage, cored
• 4 carrots, peeled and halved
• 1 bunch scallions, greens chopped (whites reserve for another use)
• 1/4 cup mayonnaise
• 12 corn tortillas
• 8 ounce log goat cheese (Feta cheese or Parmesan for more subtle flavor can be substituted.) 

DIRECTIONS

1. Tear or cut the chiles into pieces; discard the stems and seeds. Place in a bowl.; add boiling water just to cover (place a plate on top to keep submerged). Let soak until tender, about 30 minutes. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add 2 pineapple slices, 1/4 cup pineapple juice, the orange juice, onion, brown sugar, cumin, 1 tsp. salt and 1/4 tsp. pepper. Blend until smooth; transfer to a large bowl.
2. Rinse the chicken inside and out. Pat dry and add to the bowl with the chile puree, turning to coat the skin and fill the cavity. Cover and refrigerate for a least 3 hours or overnight.
3. Transfer the chicken and marinade to a large slow cooker. Cover; cook on high until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 3 1/2 hours.
4. Meanwhile, using a food processor, fitted with the shredding disk, shred the cabbage and carrots. Transfer to a bowl; mix in the scallion greens. Chop 4 pineapple slices; toss with the cabbage mixture.
5. Transfer the chicken to a plate. Pour the juices and marinade into a 1-qt. glass measuring cup; let stand until the fat rises to the top. Skim the fat from the juices. Transfer the juices to a medium saucepan; simmer until reduced to 1 cup. Using 2 forks, shred the meat. Discard the skin and bones.
6. Meanwhile, mix the mayo and 1/4 cup pineapple juice into the slaw; season.
7. Add the chicken to the reduced chile juices; cook until heated through. Warm the tortillas. Place about 1/4 cup chicken on each tortilla. Top with the slaw and crumbled goat cheese.

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.

Special thanks to Rachel Ray and rachelraymag.com for the fantastic recipe and photo, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

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/

Easy Creamy Crockpot Tortellini Soup Recipe

Creamy 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.

Daylilies....A Southern Garden Must Have!

It'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.

Daylily 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!

Care 

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.

 MULCH

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.

About 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.)

Summertime Fresh Fruit Smoothie Treat From Sweet Basil

Summertime 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.

Thought 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.

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

Sweet Treat Double Chocolate Mocha Trifle From Sweet Basil

Here's an easy & delicious recipe, great for summer time parties. Make it gluten free by using a gluten free brownie mix. If you don't have a mix, use a plain chocolate brownie recipe. 

DOUBLE CHOCOLATE MOCHA TRIFLE 









Ingredients

1 package brownie mix

1 3/4 cup cold milk

2 packages instant white chocolate pudding mix

4 tsp instant coffee granules

2 TBL warm water

2 cups whipped topping

3 bars chocolate covered toffee bars Directions Prepare brownies according to package directions. Bake and cool completely

Cut into 1 inch cubes.

In medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissovle coffee granules in water and stir into pudding mix.

Fold in whipped topping

In a trifle bowl, layer 1/3 of brownie cubes, 1/3 of pudding mixture and 1/3 of candy. Repeat layering until all ingredients used. Chill 30 minutes in fridge before serving.

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 big oven.com for the fabulous recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe.