Are you looking for the perfect gift that’s both thoughtful and quick? Look no further! Farmer’s Market is to the rescue with our cute little ultimate pancake party mix.
Ingredients
Ultimate Pancake Party Mix:
4 cups flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Pancakes:
1 cup ultimate pancake party mix
1 cup milk
1 egg
1 tablespoon butter, melted
1/2 cup Farmer's Market Sweet Potato Puree or Pumpkin Puree
Directions
Whisk together ingredients in a large bowl. Pour contents into a mason jar or other decorative jar. Pair with assortment of chocolates, marshmallows, walnuts, one can of Farmer's Market Pumpkin and 1 can of Farmer's Market Sweet Potato.
On a small card, write the following instructions:
Combine 1 cup of pancake mix with 1 egg, 1 tablespoon butter (melted), 1 cup milk, and 1/2 cup of puree. Mix until smooth. Fold in your choice of toppings. Heat a lightly oiled pan and pour a scoop of the batter on the pan. Brown on both sides. Serve warm. Makes 6 - 8 pancakes
We just harvested our alfalfa cover crop! Here are some shots of the harvest. We can’t wait to get our soils yield another bountiful harvest. The next year of yummy Farmer’s Market gourmet, organic purees is upon us!
This delicious little recipe is a pumpkin style cornbread. It’s light, surprisingly savory instead of sweet, and adds a delicious side or snack! Serve warm with butter.
Ingredients
1 can Farmer’s Market organic pumpkin
1 1/4 cups all-purpose flour
1 cup cornmeal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup milk
1/4 cup vegetable oil
Directions
Preheat oven to 375°F. Grease or paper-line 12 muffin cups. Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.
A spicy, sweet version of mac n’ cheese that’s so delicious and easy to make. Recipe adapted from MyRecipes.com.
Recipe courtesy of Blaine Vandehey.
Ingredients
1 can Farmer's Market Organic Sweet Potato Puree
8 ounces uncooked macaroni pasta
1 cup fat-free milk
2 tablespoons chopped jalapeño
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
6 ounces Mexican style chorizo, casings removed
1/4 cup chopped green onions
cilantro for garnish
3/4 cup shredded Cheddar Cheese
Directions
Cook pasta according to package directions. Combine sweet potato puree, milk, salt, jalapeño, pepper, and cheese. Add cooked & drained macaroni to the mixture. Preheat broiler. Warm olive oil in a large dutch oven over medium heat. Add chorizo to pan. Cook for 4 minutes or until browned. Remove chorizo from dutch oven. Wipe it clean. Spoon sweet potato mixture into pan and sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.
These creamy little cupcakes are a lighter version of the traditional cupcake, using organic sweet potatoes and Greek yogurt. This recipe is widely loved among Farmer’s Market employees. Recipe courtesy of Arielle Nuñez.
Ingredients
2 bags Stahlbush Island Farms Sweet Potatoes
2 cups flour
1 cup brown sugar
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
2 sticks butter, melted
4 eggs
6 oz. Greek yogurt
1 box (5.1 oz.) vanilla instant pudding
Frosting:
2 packages cream cheese
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1/4 teaspoon cinnamon
1/3 cup diced candied ginger
Directions
Preheat oven to 350ºF and place cupcake liners in a muffin tin. In a small bowl, combine the instant pudding mix, flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl combine the brown sugar, white sugar, and butter. Add the eggs one at a time, followed by the Greek yogurt. Add the sweet potatoes. Slowly add the dry ingredients; mix until relatively smooth. Spoon the mixture into the cupcake liners, filling them 3/4 of the way full. Stick in the oven for 25-27 minutes. Test with a toothpick for readiness, and let them rest for five minutes before removing from the tin.
For the frosting:
Cream the cream cheese, butter and vanilla until smooth with a hand blender. Add the powdered sugar slowly so that it doesn't fly up everywhere. When the frosting is ready, place it into a piping bag. Cut the tip and squeeze dollops onto the tops of the cupcakes. Sprinkle with candied ginger sparingly over the top.
A creamy pumpkin shake in the morning will keep you full and focused all morning long. It’s also a great snack on the go.
Ingredients
3 heaping tablespoons pumpkin
1-2 bananas
1/4 cup greek yogurt
3/4 cup water
1/4 teaspoon pumpkin pie spice
Directions
Blend all items in a blender until smooth. Serve immediately.
If you don’t feel like making a pie, a pumpkin cake is a great treat for the family. This recipe is easy and oh so rewarding!
Ingredients
1 can Farmer’s Market organic canned pumpkin or pumpkin pie mix
3 cups Flour
1 tablespoon Baking powder
2 teaspoon Baking Soda
2 teaspoon Pumpkin pie spice (omit if using pie mix)
1 teaspoon Salt
4 Eggs
1 cup Sugar
1 cup Light brown sugar; packed
1 cup Oil
Maple Frosting:
2 cups powdered sugar
6 ounces reduced fat cream cheese
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
drizzle of maple syrup
Directions
Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack.
Frosting:
In the bowl of an electric mixer, cream the cream cheese and butter on low speed until smooth. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Top with dark chocolate shavings (optional)
Gorgeous splashes of color are sprouting up all over the farm! It’s giving us a severe case of spring fever.
These crocuses are growing in the garden of our husband-wife owners, Bill and Karla Chambers. They still live right here on the farm!
Crocuses in the garden
A view from the side
A view from the top
The perfect breakfast meal on the go! The oatmeal and sweet potato will keep you full and ready to face your morning.
Ingredients
1 can Farmer's Market organic sweet potato puree
1 cup old fashioned oatmeal
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 cup light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 tsp. vanilla
1 cup chocolate chips (optional)
Topping:
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup oatmeal
4 tablespoons butter
Directions
Preheat oven to 400 degrees. In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg. Stir in sweet potatoes, brown sugar, oil, milk, egg and vanilla, just until well moistened. Add chocolate chips to the mixture, if using. Fill muffin tins 3/4 full.
Topping:
Sift together the dry ingredients. Cut butter into the mixture by adding it in small chunks, about 1/2 tablespoon at a time. Combine until the mixture looks like coarse meal. Sprinkle the Crumble Topping. Bake 30 - 35 minutes. Makes 18 muffins.
Preparing a rich and decadent creamy pumpkin soup has never been quicker or easier to thanks to Farmer’s Market Organic Pumpkin. No need to puree your own pumpkin…we’ve done that for you, saving you over an hour of prep time! Surprise your family or guests by serving this delicious, homemade soup.
Ingredients
1 can Farmer's Market organic canned pumpkin or pumpkin pie mix
13.75 ounces chicken or vegetable broth
1 large onion
2 chopped carrots
2 cups half and half or evaporated milk
1/4 cup sour cream
1/8 teaspoon pepper
1 teaspoon cinnamon (omit if using pie mix)
1/2 teaspoon baking soda
1/3 teaspoon (or less) salt
Directions
In a large pot, add broth, onions, carrots, baking soda, salt, cinnamon, and pepper. Simmer uncovered for 10 to 15 minutes, until carrots are soft. Put vegetables and broth in a food processor or blender and blend until smooth (this step is optional). Return to pot. Add pumpkin and half and half (or evaporated milk). Simmer uncovered for 10 minutes.