Boyer Farms

10/02/2012

Fall has arrived in Severn, and so has autumn's bounty! Boyer Farms will be open through October with assorted selections, including pumpkins, apples, sweet potatoes, and other fall favorites.

10/02/2012

08/17/2012

For 8/16-8/23 the item of the week is: OKRA

1 quart of Boyer's fresh okra makes a great Pan Roasted Corn and Okra dish:

Ingredients:
- 6 ears of corn, shucked
- 1/4 cup vegetable oil, plus more for brushing
- 2 pounds okra, trimmed and halved lengthwise
- Sea salt

Method:
- In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes.
- Drain and cool under running water.
- Pat the corn dry and, working over a bowl, cut the kernels from the cobs.
- Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil.
- In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt.
- Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter.
- Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat.
- Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes.
- Add the corn to the okra and toss. Serve hot or at room temperature.

Never had okra before? Other great cooking options are frying, grilling and gumbo!

DO YOU HAVE A FAVORITE OKRA RECIPE?? MAKE A COMMENT AND SHARE IT!

08/10/2012

For 8/9-8/16 the item of the week is: JALAPENOS...great for jalapeno poppers!

One quart of Boyer's jalepeños is the right amount needed for either of these recipes, making a fun appetizer for your gathering. Be sure to wear plastic gloves when making these recipes, as the pepper's oils are firey. If you opt not to use gloves, do NOT touch your eyes or face, and wash your hands several times before touching your face.


Bacon-Wrapped Jalapeños
Yield: 40 pieces

- 20 jalapeños
- 1 block lite cream cheese, softened
- 1 pack of uncooked bacon
- Toothpicks

1. Cut peppers in half lengthwise and remove seeds and inner membranes.
2. Spoon cream cheese into jalapeño halves.
3. Unwrap bacon package and cut bacon slices into thirds, producing approximately 40 bacon sections (it's easy to keep the bacon stacked as it was in the package when slicing them into thirds).
4. Wrap each cream-cheese filled jalapeño half in the small slices of bacon.
5. Carefully poke a toothpick through bacon and pepper, through both sides, to fasten together.
6. Place on baking sheet and bake at 350 degrees for 30 min, or until bacon is almost cooked to your liking, and the cream cheese is slightly golden.
*You may have to turn on broiler for a few additional minutes if the bacon is not cooked enough, or if the cream cheese is not slightly browned.


Low-Cal Jalapeño Poppers
Yield: 36 poppers

- 18 jalapeños
- 1 block of light cream cheese, softened
- 1/2 c shredded cheddar cheese
- 2 cloves garlic, crushed
- 2 egg whites, beaten
- Water
- 2 cups corn flakes, crushed in ziploc bag

1. Wearing plastic gloves halve peppers and remove seeds and veins.
2. Mix cream cheese, cheddar cheese, and garlic in a bowl.
3. Fill pepper halves with cream cheese-garlic-cheddar cheese mixture.
4. Whisk egg whites and a few tablespoons of water in small bowl.
5. Roll filled pepper halves in egg white-water mixture and then drop into crushed corn flakes, thoroughly coating the pepper halves.
6. Place coated pepper halves on baking sheet, and bake at 350 degrees for 25 minutes until corn flakes are slightly brown.

ENJOY!!!
SHARE ANY OF YOUR FAVORITE JALAPENO RECIPES :)

08/04/2012

biggest peach of the summer thus far: 5+ inch diameter!!!!!

08/02/2012

For 8/2-8/9 the item of the week is: EGGPLANT
Boyer's homegrown freshly picked Eggplant make any dish a tastey one

Recipe of the week: Two of the Boyer's favorite Eggplant Parmesan dishes. Serve either with a side of pasta.

This week there will be two different recipes...one is very quick and simple and the second takes a bit longer. Take your pick depending on how much time you have in the kitchen.

Recipe #1 - Approximately 10 minutes prep time and 15 minutes cook time

Serves: 4

INGREDIENTS:
- 1 eggplants, peeled and sliced
- 2 8oz. cans of tomato sauce
- 1 tsp. oregano
- 1/2 cup sharp shredded cheese
- 1 package (6 oz) fresh mozzarella, sliced

METHOD:
- Spread 2 Tbs. tomato sauce in bottom of microwaveable dish
- Layer half of eggplant, 1 can tomato sauce, half of oregano and half sharp cheese
- Repeat layers
- Cover dish and cook for 15 minutes in microwave
- Add mozzarella cheese for last 2 minutes and continue to cook

Recipe #2 - Approximately 15 minutes prep time and 45 minutes cook time

Serves: 4

INGREDIENTS:
- olive oil
- 2 large eggs
- 3/4/ c. finely grated parmesan, and extra
- 3/4 c. plain dry breadcrumbs
- 1 t. dried oregano
- 2 large eggplant (peeled, in 1/2 inch slices)
- 6 c. tomato sauce
- 1 1/2 c. shredded mozzarella

METHOD:
- Warm oven up to 375 degrees, brush 2 baking sheets with oil and put aside
- In wide, shallow bowl whisk together eggs and 2 T. water
- In another bowl, combine breadcrumbs, 3/4 c. parmesan, oregano, and season with salt and pepper
- Dip eggplant slices in egg mixture and coat with breadcrumbs, place on sheets
- Bake until golden on bottom, 20-25 minutes
- Remove from oven and crank the temperature to 400 degrees
- Spread 2 c. sauce in 9x13 pan and arrange 1/2 eggplant in dish
- Cover with 2 c. sauce, then 1/2 c. mozzarella
- Repeat with remaining eggplant, sauce and mozzarella
- Sprinkle with 2 T. parmesan
- Bake until bubbly and cheese is melted, 15-20 minutes

08/02/2012

4-inch diameter peach!

07/26/2012

For 7/26-8/2 the item of the week is: PEACHES
Boyer's homegrown, freestone sweet & juicy peaches make this dish taste extra good!

Recipe of the week: Aunt B's Peach Cake
(Brenda Boyer's famous recipe)

INGREDIENTS:
- 4 c. flour
- 4 tsp. baking powder
- 1 tsp. almond
- 4 T. melted margarine
- 4 eggs
- 2 c. milk
- 2 tsp. vanilla
- 6 c. sliced peaches
- 2 c. sugar
- 1 tsp. salt

METHOD:
- Beat eggs, sugar, milk, almond and vanilla
- Add dry ingredients
- Put in greased pan
- Drizzle margarine over batter
- Cover batter with peaches and sprinkle with cinnamon and sugar (to taste)
- Bake at 375 for 30-35 minutes

Serving size: Either 3 round pans or 1 9x11 and 1 round pan

07/19/2012

selection of items offered at Boyer Farms of Severn

07/19/2012

homegrown watermelons (seedless and with seeds) are currently available!

07/19/2012

For 7/19-7/26 the item of the week is: TOMATOES
Boyer's homegrown tomatoes make this dish taste extra good!

Recipe of the week: FETA-ORZO STUFFED TOMATOES

Ingredients:
- 1 cup cooked orzo, cooled
- 2/3 cup finely chopped bell peppers
- ½ cup reduced-fat feta cheese crumbles
- ¼ cup fresh chopped cilantro or parsley
- ¼ teaspoon finely grated lemon peel
- 1 ½ Tablespoon extra-virgin olive oil
- 1 ½ Tablespoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 tomatoes

Method:
- Combine all ingredients except tomatoes
- Cut the top off of each tomato and scoop out seeds and inner membranes
- Stuff tomatoes with orzo mixture and serve

ENJOY AND DON'T FORGET TO SHARE YOUR FAVORITE TOMATO RECIPE!

07/19/2012

**Each Thursday an Item of the Week will be selected and posted at the fruit stand and on our page. A "Boyer's Favorite" recipe for that item will be included. We encourage our customers to try our recipe and to also share your favorite recipe for that item. You can share by commenting on our Facebook post or by providing a copy at the fruit stand. Thanks for your participation and enjoy!**