It's official...today is our last day of the 2013-2014 season...and what a ride it has been! We never imagined our move to Corkscrew Road and Via Coconut would be so successful and well received! It was truly a blast and as always we could not have been so successful without the support of Estero and the surrounding communities!! We look forward to seeing y'all later this year! Here's a little video highlighting some good times throughout the season...enjoy and have a fantastic summer!!
Watermelon Cooler 8 cups (1/2-inch) watermelon cubes 1 1/2 cups ginger ale 1/3 cup water 1 (6-oz.) can frozen limeade concentrate 1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes. 2. 2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately. 3. Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed. Stacie Blank from "The" Farm Proprietor Asian Eggplant Dish * 2-3 Chunked Asian Eggplant * 1 Leek, sliced thin (or sweet onion) * 6 baby portabella mushrooms, sliced * 5 grape tomatoes, halved Saute in olive oil until soft. Place in casserole dish. Add 1/8 cub heavy cream. Topped with shaved parmesean cheese and French's Fried Onions. Bake at 350 degrees until onions are browned. About 10 mins. Liz- The Farm customer Queso Dip 8-10 green onions, chopped 1 The Farm Florida Sweet Onion, chopped 3-4 Jalapenos, chopped 1 Green Pepper, chopped 1 Red Pepper, chopped 16 oz Pace Picante Sauce 1- 2lb Velvetta, cubed a little milk as needed to thin Melt all ingredients in a large microwave bowl, stirring every 5 minutes until melted. Eggplant Scallop by Southern Food
Serves 8 to 10. Bacon-Jalepeno Cheese Ball 6 slices bacon 1/4 cup chopped pecans 8 oz cream cheese, room temp 1/2 cup shredded cheddar cheese 2 tbsp chopped fresh parsle 1 garlic clove, minced 1/4 teaspoon ground cumi pinch cayenne pepper 1 tsp lime juice 1/2 tsp Worcestershire sauce 2 jalapenos (ribbed and seeds removed), finely chopped & divided crackers for serving Cook bacon in a large skillet set over medium heat until crispy. Transfer to paper towel lined plate. Allow to cool slightly, then crumble and divide in half. While the bacon is cooking, preheat oven to 350 degrees F. Spread the pecans on baking sheet and toast 5-7 minutes. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire, half of the minced jalapenos and half of the crumbled bacon until well combined. Season the mixture to taste with salt. On a large plate, stir the toasted pecans, remaining minced jalapenos and remaining half of the crumbled bacon together until evenly distributed. Shape the cream cheese mixture into a ball. Roll the ball in pecan mixture until all sides coated. Cover the ball and refrigerate at least an hour before serving. From the Folks at "The Farm"
Philly Cheesesteak Stuffed Poblano 8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese 2 Large Poblano 1 Medium Sweet Onion 6 oz. Baby Bella Mushrooms 2 Tbs. Butter 2 Tbs. Olive Oil 1 Tbs. Garlic – Minced Salt and Pepper – to taste (2 Tbs. Peace and Love) Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Preheat oven to 400* Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown. Strawberry Shortcake Dish 1 large angel food cake 8 oz cream cheese, two 16 oz cool Whip 1 cup sugar 1 tsp vanilla 2 pkg Strawberry glaze (produce aisle at Publix) Break cake into small pieces, mix with 8 oz cool whip. Press into bottom of 13x9 pan. Soften cream cheese. Beat with 1 cup sugar and vanilla. Beat good. Add 2nd 8 oz cool whip. Spread on top 1st layer. Mix 1qt sliced strawberries with container of strawberry glaze. Put on top of 2nd layer. Refrigerate overnight. B's Hot Pepper Saute * 2 cups olive oil * 2 cloves garlic, crushed * 1 1/2 lbs banana pepper, sliced * Oregeno * Triscuits * Swiss Cheese Saute and simmer oil and crushed garlic about 20 mins. Cool to room temperature. Pour oil mixture over peppers and add oregano to taste. Refrigerate over night. Serve with triscuits and swiss cheese. B- The Farm Customer |
Estero Recipes: Complements of "The Estero Farm"& the Estero Residents
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