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Fried Tortillas with Strawberry toppings:

 

Ingredients (serves 6):

Instructions:

1. Place oil on medium high in a pan.

2. Cut each tortillas into 8 even pieces. 

3. Place tortillas strips in oil.

4. Flip each side until golden brown.

5. Place stripes in the cinnamon sugar mixture.

6. Serve with strawberries and cool whip on top.

Tip: We like to use Wayne PlantationSunflower Oil because it can cook at a higher temperature compared to other oils. 

Kale Chips:

Ingredients:

Instructions:

  1. Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.

  2. Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.

  3. Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

  4. Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.

  5. Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.

  6. Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.

  7. Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.

Strawberry and Mixed Green Salad:

Ingredients:

Dressing:

Instructions:

  1. To make the dressing: In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined.

  2. In a large bowl place greens, strawberries, cheese, and nuts. Pour as much dressing as you want over salad mixture and toss to combine Serve immediately.

Strawberry Short Cake:

Ingredients:

Instructions:

  1. Make Biscuit Dough: In a large mixing bowl, combine dry ingredients stir together then sift together. Add 5 Tbsp diced cold butter and cut it into flour mixture with a pastry cutter or with food processor until course crumb consistency.

  2. Stir together 1/2 cup milk, 1/2 cup heavy cream and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.

  3. Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest 30 minutes at room temperature (65˚-75˚F) .

  4. Macerate Strawberries: While Dough rests, slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate.

  5. Cut Biscuits and Bake: Preheat Oven to 425˚and line a baking sheet with parchment paper. After resting dough 30 minutes, gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without turning the cutter.

  6. Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.

  7. Make Whipped Cream: In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.

  8. Assemble: Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.

Sweet Potato Fries:

Ingredients:

Fried:

  • 4 Barnhill Orchards Sweet Potatoes medium size, orange or red color

  • 2/3 cup cornstarch

  • 6 cups vegetable oil

  • 2 teaspoons salt additional salt for seasoning the cooked fries

  • 3/4 teaspoon pepper additional pepper for seasoning the cooked fries

  • chopped parsley for garnish optional

Instructions:

  1. Wash and peel 4 medium sized sweet potatoes

  2. Cut the sweet potatoes into 3/8 inch wide sticks.

  3. Rinse the sweet potatoes in cold water twice. Discard the water between each rinse.

  4. Boil the fries in water for 4 minutes until slightly tender. Remove fries and place them in an ice bath.

  5. Prepare a batter for the fries by stirring together 2/3 cups of cornstarch with an equal amount of water in a bowl.

  6. Season the batter with 2 teaspoons of salt and 3/4 teaspoons of pepper.

  7. Dip the fries in the batter and let them rest for 2 minutes on paper towels.

  8. Heat a pot of vegetable oil to 350 degrees F.

  9. Deep fry the sweet potato fries in batches of 7-15 depending on the size of your pot. Make sure to break up clusters of fries and prevent fries from sticking to the pan as they cook.

  10. Cook the fries for 5-7 minutes or until golden.

  11. When the fries are done cooking, set them in a single layer on paper towels to drain.

  12. Season with additional salt and pepper to taste and serve them hot and crispy. Top with parsley if desired.