Heartland Farmhouse Flowers

02/10/2026

02/07/2026

I’m going through some old photos because it’s seed ordering time. I will reorder a few of these for sure.

02/06/2026

01/30/2026

As extreme cold approaches, we turn to prayer for Florida’s farmers. 🍉🌱

For many growers with crops already in the ground, the threat of freezing temperatures and the impact that follows is very serious. These crops provide the food we eat and sustain the livelihoods God has entrusted to these hardworking growers. We lift up every farmer, across all commodities, during these challenging and freezing days. May God provide protection, strength, and peace in the days ahead.

01/17/2026

The frost took out our tomato plants, even though we covered them. It got really cold here, and we have another frost coming on Monday. I harvested some, so it's time to start some spring seeds.

01/02/2026

Florida Zone 10 Vegetable Planting Guide

https://sfyl.ifas.ufl.edu/media/sfylifasufledu/miami-dade/documents/landscapes-amp-gardening/12easyveggies.pdf

01/01/2026

🎉🌼 Happy New Year 2026 from Heartland Farmhouse Flowers!🌼🎉

As we step into this bright new year, we want to take a moment to express our heartfelt gratitude to all of you who have supported us. Your enthusiasm to follow our growing journey to provide fresh cut flowers and produce to our community inspires us to keep moving forward every day!

✨Join us this year for more beautiful blooms and harvests. ✨

Come grow with us in 2026! 🌱❤️
🙏The Michaels’

12/29/2025

Central Florida heat tolerant veggies.

Seasonal rains, humid summers, and sandy soils make edible gardening in Florida a challenge. Choosing the right crops, and the right varieties, can make all the difference in your vegetable garden.

12/25/2025

09/18/2024

This morning, I planted seeds for Turnips, Kale, Collards, Arugula, and Romaine Lettuce. Meanwhile, the Sunflowers have been thriving for several weeks already. 🌻

No seeds ~ No harvest

I do not own rights to this music.

09/15/2024

Crockpot Creamy Potato & Hamburger Soup 🍲🥔

Ingredients:
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
Salt and pepper, to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions:
Brown the Ground Beef:
In a large skillet, cook the ground beef over medium-high heat until it's fully browned and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and sauté for about 5 minutes until the onion becomes translucent and aromatic.

Prepare the Crockpot:
Transfer the browned beef, onion, and garlic mixture into a crockpot. Add the diced potatoes, sliced carrots, and celery to the crockpot, spreading them evenly.

Add Broth and Seasonings:
Pour in the chicken or beef broth. Sprinkle in the dried thyme, parsley, paprika, salt, and pepper. Stir well to combine all ingredients thoroughly.

Cook on Low:
Cover the crockpot with its lid and cook on low heat for 6-8 hours or on high for 3-4 hours. Cook until the potatoes and vegetables are tender and fully cooked through.

Add Cream and Cheese:
Once the vegetables are tender, stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, mix the cornstarch with water and add it to the soup. Stir well and continue cooking on low for another 15-20 minutes until the cheese melts completely and the soup reaches a creamy consistency.

Serve:
Ladle the hot and creamy soup into bowls. Garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread on the side for a comforting and complete meal.

09/14/2024

Spiced Christmas Jam 🎄

Ingredients:

4 cups fresh cranberries
1 1/2 cups granulated sugar
1 cup orange juice (freshly squeezed or store-bought)
1/2 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice (optional, for added tartness)
1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
Instructions:

1. Prepare the Cranberries:

Rinse the cranberries under cold water, discarding any damaged or discolored ones.
2. Cook the Jam:

In a large saucepan, combine the cranberries, granulated sugar, orange juice, and water.
Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 10-15 minutes.
3. Add Spices and Pectin:

Stir in the ground cinnamon, ground cloves, and ground nutmeg.
Add the fruit pectin and mix well.
Continue cooking for 5 more minutes, stirring constantly, until the jam reaches your desired consistency.
4. Check Consistency:

To test, place a small spoonful of jam on a chilled plate. Let it sit for a minute, then run your finger through it. If it wrinkles and holds its shape, the jam is ready. If not, cook for a few more minutes and test again.
5. Jar the Jam:

Remove the saucepan from heat and stir in lemon juice, if using.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims with a clean, damp cloth to remove any residue.
6. Seal and Process:

Place lids on the jars and screw on the metal rings until fingertip-tight.
Process the jars in a boiling water bath for 5-10 minutes to ensure a proper seal.
Remove the jars and let them cool completely on a clean towel or rack.
7. Store:

Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
Store the jam in a cool, dark place. For the best flavor, enjoy within a year.
This Spiced Christmas Jam is the perfect balance of tart cranberries and warm holiday spices—great for spreading on toast or giving as a festive gift!