As the saying goes, necessity is the mother of invention. When you have leftover rice and very ripe persimmons, how can you combine them to make something delicious? The recipe as stated below is vegan, but can be adapted with cow's milk and eggs if you like. Cooked leftover white rice (try 3-4 cups as a starting point) Coconut milk (regular, plain, organic preferred over low fat) - 1 can Persimmons - pulp removed from skin and pureed - about 8 persimmons Water - about 1-2 cups, or more as ... continue reading...

Check out this fun recipe and blog post featuring our arugula, and our friends at Farm-Haus in Orlando. http://www.farm-haus.com/blog/2014/9/23/arugula-pumpkin-seed-pesto ... continue reading...

Persimmon Cookies - for a chewy, spicy, taste of fall. I modified a recipe from Patty Tindall on Allrecipes.com to add whole wheat flour, oatmeal and a lot more persimmons. Ingredients: About 8 Hachiya persimmons, pulp removed from skin and pureed 1 tsp baking soda 1 cup whole wheat flour 1 cup all purpose flour 1/2 tsp ground nutmeg 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp salt 1 egg 1 cup sugar 1/2 cup butter (1 stick) 1.5 cups raisins 3 cups rolled ... continue reading...

Enjoy basil while the weather is still warm...in a few months we'll be longing for the sweet heat of summer. Here are a few variations using the unique varieties we grow: Thai Basil Pesto - http://www.thevintagemixer.com/2012/10/thai-basil-pesto-recipe/ Grilled Lemon Basil Chicken - http://www.vietworldkitchen.com/blog/2011/05/grilled-lemon-basil-chicken-.html Tulsi Tea and all about it's health benefits: http://www.superfoods-for-superhealth.com/tulsi-tea.html ... continue reading...