FAVORITE RECIPES


Baked Pink Grapefruit
INGREDIENTS:

  • pink grapefruit
  • sugar
  • coconut rum
  • chocolate chips
  • whipped cream

PREPARATION:
Preheat oven to 400. Cut grapefruit in half, prepare as if you were going to eat with a spoon. Place in ovenproof bowl, pour 1 tablespoon rum over each half, sprinkle with a little sugar, let set for a while.
Heat fruit thoroughly, about 10 min, remove from oven, add a few chocolate chips, whipped cream, serve.



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STRAWBERRY VARIETIES WE ARE GROWING!

WINTERSTAR
This year we have the Winterstar variety, which is an early berry with the traits of the Radiance and Festival strawberry.

 

HOW TO PLANT YOUR BARE ROOT STRAWBERRY PLANTS:

  1. Till the soil.
  2. Fertilize.  The fertilizing can be done before or after making the beds.  Fertilizing before bedding is called “Broadcast Fertilizing”.  The “Band” method is used after bedding.  The band is a furrow in the middle of the double bed approximately 4-5” deep.  We use 15 lbs. of fertilizer per 100’ double bed, use this to help you determine the amount you will need.   Set the plant about 4” from the band.  Do not let the plant touch the fertilizer because the roots will burn.  We recommend an anlysis of 6-6-6 dry or 20-20-20 water soluble.
  3. Make the beds.  The beds should be between 6-8” high and 24” wide for a double bed.
  4. Apply the black plastic.  The plastic is used to help control weeds, keep the berry clean, and to make use of the fertilizer.  Another important function is to hold in heat and moisture on cold nights.
  5. Start planting.  The plants should be set 12” apart in either direction.  A 2” slit is made in the plastic and the plant is set through the plastic. 

Parkesdale Farm MarketMost importantly DO NOT SET THE PLANTS TOO DEEP! This is the most common error made in planting.  Be sure the crown is above the ground.  If soil or mulch covers the crown it will die. 
The plant may appear to lie down when first planted.  After the plants are set, it is vital that they be thoroughly watered.  Keep the leaves moist and the ground saturated for three to five days.  After 7-10 days the plants should be rooted, then water as needed.  As for insecticides, we recommend Spectricide and Malathion.  For fungus, any rose fungicide works well.

Happy planting!

The Parkesdale Family

 


RECIPES


Sunshine Citrus Sauce for Fish
INGREDIENTS:

  • ½ teaspoon grated fresh orange peel
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon margarine
  • ½ teaspoon salt
  • Dash of ground nutmeg
  • 1 tablespoon minced fresh parsley

PREPARATION:
Combine all ingredients in a small pan. Heat until warmed through. Serve over poached or broiled fish fillets.
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Whipped Orange Butter

INGREDIENTS:

  • 6 tablespoons butter, softened
  • 1 tablespoon confectioners' sugar
  • zest of 1 orange
  • 1 tablespoon fresh orange juice
  • dash cinnamon, optional

PREPARATION:
Combine ingredients in a small bowl and beat with a mixer with a whisk attachment or by hand until well blended. Refrigerate until serving time. This is delicious served with quick breads, biscuits, pancakes and waffles, or muffins.
Makes about 1/2 cup.
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Grilled Balsamic and Grapefruit Glazed Salmon

INGREDIENTS:

  • 1 cup freshly squeezed grapefruit juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 4 each salmon fillets, 6 oz. each
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 each grapefruit slices, ½ " thick, 1 ½ oz. each
  • Starch du jour
  • Vegetables du jour

PREPARATION:
Makes 4 Portions.
Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan. Boil until reduced by half, approximately 15 minutes. Hold warm.
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Orange Crumb Cake

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • dash salt
  • 2 eggs
  • 1 cup orange juice1 to 2 teaspoons orange zest, optional

PREPARATION:
Cook Time: 30 minutes. Combine flour, sugar, and butter with pastry blender or fork until mixture resembles meal. Remove 1 cup of crumb mixture to a separate bowl and blend in the cinnamon; set aside. To the first crumb mixture add baking powder and salt; blend well. Beat eggs with the orange juice; stir into the crumb mixture with orange zest, if using, just until all dry ingredients are moistened. Pour batter into a greased and floured 13x9x2-inch baking pan. Sprinkle reserved cinnamon crumbs over the cake batter. Bake at 350° for 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Related Cake Recipes
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Grapefruit Orange Cheesecake
INGREDIENTS:

  • 2 cup crushed coconut cookies
  • 2 teaspoons grated lemon rind
  • 1/2 cup melted butter
  • For Filling:
  • 2 grapefruit
  • 3 oranges
  • 3 eggs
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup orange juice
  • 1-1/4 tablespoons gelatin
  • 1/4 cup water
  • 1 lb. cream cheese
  • 1-1/4 tablespoons lemon juice
  • 2 teaspoons grated orange rind
  • 1 teaspoon grated lemon rind
  • 2/3 cup cream

PREPARATION:
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.
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Baked Pink Grapefruit
INGREDIENTS:

  • pink grapefruit
  • sugar
  • coconut rum
  • chocolate chips
  • whipped cream

PREPARATION:
Preheat oven to 400. Cut grapefruit in half, prepare as if you were going to eat with a spoon. Place in ovenproof bowl, pour 1 tablespoon rum over each half, sprinkle with a little sugar, let set for a while.
Heat fruit thoroughly, about 10 min, remove from oven, add a few chocolate chips, whipped cream, serve.
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Orange Juice Frostie Sticks

INGREDIENTS:

  • 1 cup orange
  • 1 cup cranberry juice or apple juice

PREPARATION:
Combine juices, pour mixture into four paper cups. Cover with foil. Insert a popsicle stick in each; freeze. Makes 4 frostie sticks.
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Fruit Kabobs
INGREDIENTS:
  • 1 tangerine
  • 1 apple
  • 1 banana
  • small cluster of grapes

PREPARATION:
Divide tangerine in sections.  Slice apple and banana.  Remove grapes from stem.  Arrange fruit on 4 wooden sticks.  Makes 4 kabobs.
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