SWEET TOOTH

I have a sweet tooth that incentivizes my desire to bake and I refuse to buy any supermarket or packaged products.

We were so lucky to have the experience of ethnic bakeries - French, Italian, Greek, Portugese - growing up - and worked in them packaging pastries by the dozen and cookies by the pound. Unfortunately box stores led to the demise of the local bakery because when you move shoppers off villege streets and into chains stores and malls, you eliminate the possiblility of Mom and Pop venues on any level.

I recently had a conversation about baking for Thanksgiving with the holiday coming up, and when asked what they bake and how they do it - the answers I got were canned pumpkins for pumpkin pie and Pillsbury refrigerated dough in the red box. This is undoubtedly a big seller. I will list below my pumpkin pie recipe using heirloom pumpkin (preferably Marina di Chioggia) or any dense flesh type, ask your farmer what they recommend. And for the pie crust, use the Pasta Frolla or another pie crust from scratch - it really is not hard, so long as you prebake it with dried beans to hold the shape of it. Even if you don't bake yourself, look for home bakers and farmers that make something from scratch. The Amish farmers make alot of money on baked goods so it is a good way to support every farmer year round. We offer these baked goods at our farm store as time permits.

For me, home baking is key. These are simple recipes with good results along with the original source where you can read instructions on "how to". I hope to be able to supplement our farm income as the Amish do with our own Sweet Tooth Bakery. Happy Sweets!!
Pinched Orange Macaroons
http://www.marthastewart.com/recipe/orange-macaroons?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD

2 large egg whites
1/8 teaspoon pure almond extract
1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
1 pound almond paste
Zest of 1 orange
1 tablespoon orange liqueur, such as Grand Marnier

Alternate
http://foodandstyle.wordpress.com/
these are called sienese almond cookies

Buddy's Biscotti - twice cooked!
I prefer recipes without butter, these are such...named for one of my hound dogs - they have a big appetite, like me!
1 cup sugar
1 3/4 flour
salt and baking soda-I use self rising flour
2 eggs
1 cup dried fruit
vanilla
bake at 350 for 20 min, slice and lay cut side down - bake again crisp/golden brown
Alternate
1 1/3 Cups Dried cranberries (approx 4 ounces)
peel from one orange finely grated
2 ½ Cups Unbleached all-purpose flour (stir the flour and spoon it into
the measuring cup and level it off. Do not pack it into the cup.) Set aside additional flour for bench flour to turn out the dough and form a loaf
1 Cup Granulated sugar
½ Teaspoon Baking soda
½ Teaspoon Double acting baking powder
½ Teaspoon Fine sea salt
3 Large Eggs
1 Teaspoon Vanilla extract
1 Cup Shelled natural pistachio/almonds or other nuts*
Biscotti allow you to be creative - with nuts, dried fruit, and spice combinations...

Cinnamon rolls
1 pkg yeast
3 tbls sugar
1/2 cup warm water
combine these 3 items to activate yeast

3 cups flour
salt and baking soda
1 cup sour cream
vanilla extract
cinnamon
2 tbls melted butter
-knead dough
rollout and brush with melted butter(tbls) brown sugar(1 cup) half and half (3tbls) and vanilla extract
roll up and cut into 1 in slices
bake at 375

Alternate
two hours of resting and another 20-30 minutes of bake time.
¾ cup, butter, unsalted
1 cup, milk, whole
¾ cup, sugar, granulated
1 teaspoon, salt
1 Tablespoon, yeast, instant active
½ cup, water, 100 degrees
1 teaspoon, sugar, granulated
6 eggs, large
9 cups, flour, bread
½ tablespoon, cinnamon

Pasta Frolla
http://lacucinaitalianamagazine.com/glossary/pasta_frolla

I use this for tarts and cookies - frolla means 'crumbly' - as a pie shell, as well. The ingredients for pasta frolla are flour, eggs, sugar, unsalted butter, and a pinch of salt; the classic recipe calls for mixing 1⅔ cups flour with 3½ ounces of butter, ½ cup of sugar, and 3 egg yolks; vanilla extract and grated lemon or orange zest are often worked in as flavorings. When making pasta frolla, it's important to combine the ingredients quickly and to have the butter thoroughly chilled before starting, otherwise the dough will develop too much gluten - Allow the dough to rest in the refrigerator for about 30 minutes.

pumpkin pie filling
1 1/2 cups pumpkin farm fresh puree
1/4 cup maple syrup
1/4 brown sugar
cinamon, ginger, nutmeg, ground cloves
3 eggs
3/4 cup half and half
Bake at 375 in pre baked pie shell

Old Fashioned Chocolate Cake
http://www.epicurious.com/recipes/food/views/DOUBLE-CHOCOLATE-LAYER-CAKE-101275

3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

variation on above for a simpler treat - Holiday Spice Muffins
use 2 cups sugar instead of 3
use molasses, cinnamon, allspice instead of choc and coffee
use 1/4 buttermilk instead of 1 1/2
sprinkle powdered sugar instead of ganache

Magnolia Cupcakes
2 sticks butter
1 cup milk
2 cups sugar
4 eggs
1 cup milk
2 3/4 cup flour
vanilla
bake at 350

Yogurt Cake, PICTURED ABOVE
I turn these into cupcake sized baking molds
3/4 cup plain Greek yogurt
1 cup granulated sugar
1 tbsp finely grated lemon or orange zest
3 large eggs
1 1/2 cups all purpose flour (you can use 3/4 cake flour and 3/4 all purpose)
2 tsp baking powder
1 tbsp poppy seeds, if desired
1/3 cup canola oil
vanilla to taste
salt

Glaze
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar

Cream Puff
4 3/4 ounce all purpose flour
1 cup water
2 ounces (4 tbsp) unsalted butter, cut into 4 pieces
1/4 tsp salt
1 cup eggs (5 large eggs)

ChocolateMousse
1/2 Cup gran sugar mixed with enough water to make wet sand over low heat and cook to 250 on candy therm
whisk 2 eggs and 5 egg yolks and gradually add sugar mixture and cool completely
fold in 1 1/2 cups melted choc
then fold in 2 cups heavy cream whipped into soft peaks

key lime cheesecake
For crust
7 ounces blanched whole almonds (about 1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter
1/4 cup sugar

alternate crust
similar to "crisp" topping
flour
butter
sugar
molasses
egg whites
vanilla
pre bake crust


For filling
2 pkgs cream cheese, softened
1 cup sugar or less, if desired
1 1/2 tablespoons fresh lime juice
2 large eggs and 1 egg yolk
1/3 cup heavy cream or half and half - optional
1 large spoonful of sour cream - optional

Preheat oven to 350°F. and butter a 10-inch springform pan.
Make crust:
In a food processor pulse almonds until finely ground and transfer to a bowl. Dust sides of springform pan with about 3 tablespoons ground almonds, knocking excess back into bowl. Melt butter and cool slightly. Stir butter and sugar into almonds until combined well and press evenly onto bottom of springform pan. Pre bake light golden brown.

Make filling:
In a large bowl with an electric mixer beat cream cheese and sugar on low speed 2 minutes. Add lime juice and a pinch salt and beat until smooth. Add eggs 1 at a time, beating well after each addition.

Pour filling into pan and bake cheesecake 45 minutes. Remove cheesecake from oven (keep oven at 350°F.) and let move to refrigerator to chill. Top with fruit, optional.

CHEESECAKE
from NYTimes

FOR THE CHEESECAKE:



1 1/2 cups cream cheese



1/2 cup fresh goat cheese



1/2 cup sugar



1 1/2 cups crème fraîche



1 teaspoon vanilla extract



1/4 teaspoon black pepper



4 large eggs





FOR THE CHERRIES:



2/3 cup sugar



2 pints sour cherries, pitted



2 teaspoons balsamic vinegar.









1. To make the cheesecake, heat the oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.



2. Using an electric mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.



3. Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.



4. While the cheesecake is cooling, make the cherry topping. Pour the sugar and



2/3 cup water in a heavy-bottomed saucepan over medium heat. Cook until the sugar has dissolved and the syrup has thickened, 5 to 8 minutes. Add the cherries and balsamic vinegar and cook, stirring occasionally, until the cherries soften and release their juices, 2 to 3 minutes. Use a slotted spoon to transfer the cherries to a bowl. Continue cooking the liquid in the pan until the sauce reduces by half, about 10 minutes. Take the pan off the heat and stir the cherries and any juice from the bowl back in.



5. Run a knife around the edge of the pan to loosen the cake from the pan before

Good Food Tips

Some Cooking Tips

Cooking methods such as grilling and steaming, or "stir-frying" useing vegetable stock instead of oil are the cornerstones of "lightly cooking". Also allows veggies to maintain their flavor, texture, and nutritional value.

Combinations of sweet, sour, salty, tanginess, and an assortment of chiles are used to spark the palate for interesting and healthful meals. Thai chiles (hot), lime juice and grapefruit (sour), low-sodium soy sauce and fish sauce (salty), and honey and orange juice (sweet). It only takes a little bit of the salty or sweet ingredients to balance the tart and hot ones.

Spicy-hot foods (chiles, chile sauce boost your metabolism and act as an anti-inflammatory agent.

Herbs and spices such as ginger, garlic, turmeric, galangal, coriander, lemongrass, and fresh chiles—have antioxidants and immune-boosting properties. Here is a Thai sauce recipe for vegetables and tofu.

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar

A small amount of coconut milk makes curries and soups extremely satisfying, so you're less likely to overeat.

Over 60 percent of your meal should be green vegetables—"while the remaining portions can be adjusted for protein and carbohydrates depending on your health needs and goals." Think about where you can substitute tofu, vegetables, or fish for meat. Look to vegetables, fruits, beans, and whole grains such as brown rice, oats, and whole-grain bread and pasta for your carbs.

Squash Soups

This is my first recipe post. Until now, I've been posting how to eat nutritiously and how small family farms are integral for freshly picked and quality grown goods. "Winter me, summer me" with these great soups!
Summer Squash, Zucchini Soup
Newly inspired by the discovery of zucchini soup. Why is it such a great discovery? Soups are a great way to eat. The nutritional value of zucchini is minor but a fair amount in the dark green skin. Summer squash is abundant and needs lots of ways to be cooked. The water content is high, so soup is a natural recipe and you do not have to add stock. No cream and yet this is one of the creamiest soups I've ever had, partially because of the butter but also because the vegetable purees so nicely! Don't skip the butter but you can be versatile with everything else. Click on the link/title above to see the utube video presentation.

Zucchini, sponge inner and seeds removed, chopped with skins on
Onion - 3 per zucchini, or one large Spanish onion
Garlic - 3 cloves per zucchini
Butter and Olive oil to saute onions and garlic
Large handful of Herb of choice (mint, parsley, or basil)

Start in sauce pan by sauteing onions and garlic in olive oil until the onions are translucent. Half way through this process you can add water to cover to prevent browning. Than add zucchini and simmer until cooked. Add a good amount of salt. Add herb and steep in hot liquid for one minute or two. Puree everything in blender, food processor, or hand blender. Salt and pepper to taste. Serve immediately, or chill. This soup is great hot or cold.

Winter Squash, Pumpkin Soup
Onion, Garlic saute in Butter and Olive oil, same as above
Apples and Pumpkin steamed or boiled in Spring water which will be the veggie stock
Fresh Ginger - chopped small, and tumeric and other Morroccan spices, Saffron, Paprika, Cumin, Cinnamon
Salt and pepper to taste
The photo on your left is th marina di chioggia heirloom that I grew and photographed. One of the thickest of the pumpkins.
Please contact me for all you squash needs for best prices.

Ambrosia Farms - a work in progress...

Ambrosia Farms - a work in progress...
Preserving small farms by selecting a diverse supply of mostly heirloom fruits and vegetables, caring for heritage breeds, foraging and instructing on wild foods, managing the land to preserve optimum ecosystems, and dedicating space to wildlife, sharing innovations on value-added products, and collectively sharing support and struggles to endure and enjoy life!

Thank you for choosing our Farm community - the best value for your health - optimum nutrients and environmental awareness! We'll grow nutritiously together, treat animals humanely...long term care for our families and community!

Healthy Lifestyles

Healthy Lifestyles
I always begin the day with a fresh outlook on how to become more physically fit. For me, this means walking the hound dogs, riding the horses, goat walking, and planting or picking vegetables and wild greens and fruit - all in a day. But of course, I have the luxury of time. When I take on major projects, like planting
5,000 tomato plants - minutes are crunched. But mostly I've learned that less is more.

Read this article when you get a chance from AARP. After I read it, I was amazed at how closely this resembles the philosophy and lifestyle that I have developed over the years. Living on a farm naturally opens the door for easy living and hard outdoor labor, both seem to really compliment and feed off of each other.

Here is the list taken right from the article of AARP Magazine, sept/oct 2009:
click on the link above to get to the original.

Graze on greens More than 150 varieties of wild greens -more than ten times the level of antioxidants in red wine.

Sip herbal teas Steeping wild mint, chamomile, or other herbs in hot water is a lifelong, daily ritual. Many teas lower blood pressure, which decreases the risk of heart disease and dementia.

Throw out your watch Ikarians don't worry about time. Work gets done when it gets done. This attitude lowers stress, which reduces the risk of everything from arthritis to wrinkles.

Nap daily afternoon siesta-science shows that a regular 30-minute nap decreases the risk of heart attack.

Walk where you're going every trip out of the house is a mini workout.

Phone a friend family and village support have been key to survival. Strong social connections are proven to lower depression, mortality, and even weight.

Drink goat's milk Most Ikarians over 90 have drunk goat's milk their whole lives. It is rich in a blood-pressure-lowering hormone called tryptophan as well as antibacterial compounds.

Maintain a Mediterranean diet Around the world, people who most faithfully stick to this region's diet—a regimen high in whole grains, fruits, vegetables, olive oil, and fish—outlive people who don't by about six years. The Ikarian version features more potatoes than grains (because they grew better in the mountains) and more meat than fish (because the sea was a day's journey away).

Enjoy some Greek honey The local honey contains antibacterial, anticancer and anti-inflammatory properties. (Unfortunately, the health benefits of Ikarian honey do not extend to American honey, as far as we know.)

Open the olive oil Ikaria's consumption of olive oil is among the world's highest. Residents drizzle antioxidant-rich extra-virgin oil over food after cooking, which preserves healthful properties in the oil that heat destroys.

Grow your own garden (or find farmers' markets) Fruits and vegetables eaten soon after picking are higher in compounds that decrease the risk of cancer and heart disease.

Get belief or religion Ikarians observe Greek Orthodox rituals, and regular attendance at religious services (of any kind ) has been linked to longer life spans.


Bake bread The island's sourdough bread is high in complex carbohydrates and may improve glucose metabolism and stave off diabetes.

New Ideas & Culinary Inspiration!

See our links - Noteworthy - off to the right for some new ideas on ideas for diverse healthy ingredients in your diet. Click on these links to view video or articles with new ways to cook mostly fruits & vegetables. Click on blog titles and link to more videos!

Walk around our society and see many obese, morbidly obese, and tired people. Many of our food systems have corrupted our bodies. Sedentary lifestyles induce early onset muscle atrophy.

We suggest you maintain homeostasis by sprinting, focusing on dark leafy greens and local farm products in your diet and always - read the ingredients of all food before you purchase. No synthetic substances are digestable!

These videos on health tips include
1.detox
http://www.youtube.com/watch?v=nfBgVStqdxI
2.eating close to mother nature
http://www.youtube.com/watch?v=C9fo3vyf2Rw
3.focus on the outcome you want
http://www.youtube.com/watch?v=S4e1lupvCU8

Heirloom Seeds

Ordering Seeds

Our crops are all heirloom, which are actually cheaper than the hybrid patented variety sold by most seed companies.
http://rareseeds.com/seeds/


Seed Starting

We are lucky - several greenhouses start custom plants for us - seeds of our choice - that means heirloom plants! I think this is more economical and labor saving - we utilize the existing community resources without duplicating products and services.
http://www.marthastewart.com/article/seed-starting?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD&rsc=showarchive_tv_show-archive

Harvest

We are "Natural Nutrient" driven - a balanced diet rich in fresh fruit and vegetables!!! Our focus is heritage and heirloom, organic, local, & authentic - Sustainable Agriculture! Our harvest is a great bonanza of nutritious heirloom tomatoes, soybeans, aqua duce fava beans, chiogga beets, nero di toscano cabbage, purple of Sicily cauliflower, golden batham corn, lemon cucumbers, blue de solaise leeks, long island cheese and marina di chioggia pumpkin, zucchino rampicante, cocozella di napoli, navet des vertus mart turnips, and more...