Monthly Archives: July 2013

We made the news :-)

Thank you so much Mollie Brown for such a wonderful article about our farm!

News Pic


Armadillo Eggs

I came across this recipe the other day and I wanted to share it.  I love growing jalapenos because we use them in our different pepper jelly recipes.  They are also one of those crops that always seem to do well.  It doesn’t appear to phase them whether it is wet or dry and they have very few disease and insect problems.  Last year we had jalapenos almost until Thanksgiving it seemed.  We typically plant quite a few and because they are prolific I like to try to find different ways to use them.  This recipe looks too wonderful not to share.  I’m hoping to get to try it myself this weekend but I wanted to go ahead and pass it along.

Tomato and Eggplant Soup

Here is the recipe for one of the best soups I have ever eaten and without a doubt the best soup that I have ever made!

In a large stock pot, saute two medium onions, chopped, and one bell pepper, chopped, in 1 tablespoon olive oil until they are starting to brown.  Add one large garlic clove chopped (or 1 tablespoon garlic powder) and cook for one more minute.  Pour in 32 oz of chicken stock and add 8 cups cubed eggplant, 6 cups cubed tomatoes, 1 tablespoon chopped basil, 1 tablespoon chopped oregano, 1 tablespoon salt, and 1 tablespoon cracked black pepper.  Bring to a rolling boil and cook with the lid on for 20 minutes.  Puree in a blender or with an immersion blender.  Cook with the lid off at a simmer for 30 minutes.  Serve with shredded mozzarella cheese and sour cream.

This soup is also wonderful cold and can be served over pasta as a sauce!  And don’t worry about your non-eggplant eaters…they will never know it’s in there 🙂