Wednesday, January 27, 2016

Morning Cake with sour cream


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 268 calories, 12 g fat (6 g saturated fat), 55 mg cholesterol, 230 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. 


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan. 
  2. In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Sour Cream Coffee Country October/November 1990, p49

Saturday, January 23, 2016

Cinnamon Rolls


  • 1/2 cup whole milk 
  • 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, room temperature, plus more for brushing 
  • 2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast) 
  • 3 1/2 cups all-purpose flour 
  • 2/3 cup granulated sugar 
  • 1 large egg, room temperature 
  • 2/3 cup pure pumpkin puree (from a 15-ounce can) 
  • Coarse salt 
  • 3/4 cup packed light-brown sugar 
  • 2 teaspoons ground cinnamon 
  • 4 ounces cream cheese, room temperature 
  • 1/2 cup confectioners' sugar 
  • 2 to 3 tablespoons whole milk

  1. Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted -about 120 degrees. use dough hook attachment. Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours. 
  2. Brush a 9-by-13 baking dish with butter; set aside. In a medium bowl, stir together remaining stick melted butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside. 
  3. Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Spread butter mixture over dough, leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. - let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour. 
  4. Preheat oven to 350 degrees. Bake 17-20 minutes. Let cool 
  5. paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners' sugar, a pinch of salt, and 2 tablespoons milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk,

Friday, January 22, 2016


..." lean sources of protein, such as fish, chicken, low-fat cheese, yogurt and legumes. "Aim to have a serving of protein, such as nuts, a small can of tuna, or a piece of low-fat string cheese, at every meal and snack," says Hampl."
...I don't like protein sources that impart suffering and animals, poultry and fish do just that.  I became a vegetarian many decades ago - but not vegan - I still eat fish on occasion - but seeing my metabolism slow down - I am tempted to add even more fish to my diet.

Thursday, January 21, 2016


Baked goods with any kind of fruit puree is really moist and tasty
I use applesauce, shredded zucchini, pumpkin puree
any fruit will do!  BANNANA too - but I prefer using home grown fruit...

baked goods really taste great with the addition of lime, lemon or orange peel grated, molasses and vanilla, cinnamon, freely grated nutmeg, cardamon, any of these will do...

lately, I have put flax seeds at the bottom of the muffin paper before filling with batter -I have also tried pineapple, and dried fruit and nuts - chocolate works too...

 ½ cup butter
 ½ cup sugar
2 eggs
¾ cup Natural Applesauce
1 ¾ cups flour
1 tbsp baking powder
½ tsp Salt

 Topping: ¼ cup butter, melted ½ cup sugar ¼ tsp cinnamon

 Steps: Cream butter and sugar. Beat in eggs one at a time until fluffy. Add applesauce and mix. Sift in dry ingredients. Place in muffin tins and bake at 350 F until golden.

Sunday, January 17, 2016

How to Grow Celery

Celery is one of those plants that are mostly water - therefore, utmost importance is placed on growing organically

Ambrosia Farms has been growing organic since 1988 - not certified -  all natural -  without the use of herbicides or pesticides, natural or otherwise, nor the use of plastic anywhere on the farm -  we are truly beyond organic

start seed in Feb
grown naturally in river beds
harden off
grow in blocks
very few pests
water regularly -will bolt and become stringy if not watered - keep moist
likes nitrogen

Brain Food: The Healthy Gut is a Happy Gut

Dr. Vincent Pedre, an internist in New York City....from NYTIMES interview:
"A happy gut is a gut that is able to do all of the work of digestion. It has a healthy microbiome, it’s able to extract all the nutrients you need from your food without causing any pain, discomfort, bloating or distress, and it creates a bowel movement at least once a day."
"But in general I tell my patients to basically eat mostly plants. My approach is a combination of Paleo and vegan. I advocate eating a lot of vegetables, complemented by meat. You should try to choose meat that’s organic, hormone-free and grass-fed. I also believe in incorporating a healthy amount of fats like omega-3’s from avocados, cold-water fatty fish, nuts and seeds."
"Whether it’s through a yogurt or kefir or fermented vegetables like kimchi, or a fermented probiotic drink like kombucha, fermented foods are going to help promote a healthy, balanced gut flora. We know that the gut flora can shift very quickly depending on your diet. And I think it needs this continued support from cultured foods."
"My diet is very similar to the “Happy Gut” diet that I write about in the book. I try to make the majority of my diet salads, greens and steamed vegetables. I bring in healthy fats through nuts and seeds, ideally sprouted. And I love kombucha, so that’s a regular part of my diet. I stay away from dairy and gluten, and during the season when the farmers’ market is near my home, I like to buy my produce there so I can support the local farmers. I also try to minimize my exposure to pesticides."
"It’s a 360-degree approach to your lifestyle, and the way you balance your stress is just as important as the way that you’re eating."

Saturday, January 9, 2016


Our farm will mail freshly picked produce to your door - just email us for more information!