Tuesday, August 23, 2011


Our shed got a face lift!

Monday, August 15, 2011

When I grow up, my dream is to be in your salad at Olde World Tea Company, located on Main Street in beautiful Smithfield, VA!   You should come by and see me.

The shipment has arrrrrived!  That's enough greenhouse mix to grow 450 hanging baskets and 400 flats of transplants.  Keep us in mind for all of your vegetable and flower needs.

Sunday, August 14, 2011

Get that Fall Garden Spot Ready!

We've got all the fall transplants you'll need for your garden!  A week ago, we seeded 75 flats (...there are 48 plants per flat).  We planted green & red leaf lettuce, Romaine lettuce, broccoli, cauliflower, cabbage, red cabbage, ornamental cabbage <red, pink, white>, Chinese cabbage, bok chio, collards, cilantro, Swiss chard, basil, pansy, big smile & soraya sunflowers, and violas.  If there is anything else you'd like for us to plant this fall, please let us know, and we'll be glad to grow it for ya!

The Tractor is Finally out of our Garage!

Thanks so much to Jake's Dad, Bobby, and good family friend, Ralph, for helping us build the additions to our shed.   

Thursday, August 4, 2011

Jalapeno Poppers!

  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1/4 cup mayonnaise
  • 15 fresh jalapeno peppers, halved lengthwise and seeded
  • 2 eggs, beaten
  • 1/2 tablespoon milk
  • 1 1/2 cups crushed corn flake cereal
  1. Preheat oven to 350 degrees F. Lightly grease a medium baking sheet.
  2. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
  3. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
  4. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Sun Gold Cherry Tomato Salsa Recipe

Makes 3 ½ cups

·         3 cups Sungold cherry tomatoes
·         1 small red or yellow onion, diced
·         1 bunch basil or cilantro
·         1 clove garlic, minced
·         7 jalapenos
·         Juice of 1 lime
·         Salt to taste
·         Drizzle of honey

Mix everything together, starting with the lime juice and jalapeno. Add more salt, spice or lime as needed.

·         Add a bit of chopped oregano to add an earthy taste
·         Substitute lemon juice or vinegar for the lime
·         Add 1 small diced sweet pepper for crunch
·         Crush a handful of blueberries and add to the salsa for some additional sweetness
·         Roast one small egg plant, dice and add to the mix for a creamier texture

Serve with tacos, chips, quesadillas, beans and rice, pan-fried potatoes or anything else you’d normally pair with a chunky, sweet salsa.

Paula Deen's Fried Okra

  • 6 cups oil, for frying
  • 1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons House Seasoning, recipe follows
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh okra, sliced 1/2-inch thick
  • 1/2 cup buttermilk
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.