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Get Your Scones and Pies!

Did you know we only bake to order for the Farm Fresh Mercantile?

In Illinois there are several rules and regulations that govern selling food. This ranges from commercial food processing to restaurant kitchens to food trucks all the way down to cottage food permits and home based operations.

Five Feline Farm operates under the last two and there are some slight differences. 

Our cottage food permit allows us to make certain baked goods, jams and jellies to sell at Farmer’s Markets. We do this from May through September at both the 18th Street Farmer’s Market in Charleston and Market Thyme in Casey.

Through the winter months we have our on farm store, the Farm Fresh Mercantile. Here we operate under our Home Based permit. This allows us to make and sell baked items through pre-order only; plus a few other items where local farm ingredients are featured in the product. (Think blackberry jam.) 

What does this mean for you?

In order to get our famous scones or individual sized mini-pies, you must order in advance. We want to get the word out so you can place your orders and not be disappointed when you arrive. 

Here is what we are offering on October 12, 2019. Orders must be received by October 10, 2019. 

You can place your order through email, social media or phone. We will have your scones and pies ready for pick up between 9:00 and 3:00 on the 12th. 

But don’t just come to pick up an order. Bring a lawn chair and enjoy music by Doty and Dexter. Visit with friends. Shop other great vendors like Four Little Pumpkins, Hazel Anne Farm and others.

It’s all happening at Farm Fest.

October 12, 2019 from 9:00AM – 3:00PM.

 

If you just can’t make it to the Farm, you can still shop for other Five Feline Farm merchandise in our online Mercantile.

Sunshine Mary

Are you tired of tomatoes yet? We are not.

It is nearly October and the tomato season is not over. Yes, the tomatoes are smaller and fewer, but it is still possible to have a warm, fresh tomato straight from the garden. It seems the yellow and orange ones are more prevalent now so it is time to concoct a recipe for those.

Sunshine Mary

A Bloody Mary made with all yellow tomatoes becomes a Sunshine Mary. This version is made with freshly juiced tomatoes. A freshly juiced tomato drink has a different flavor than either our home canned Bloody Mary mix or a store bought mix.

The Recipe

Makes 2 drinks.

4 medium yellow tomatoes

2 small hot peppers

1 stalk celery

1/2 lemon

1 Tbsp horseradish

4 ounces gin or vodka

Salt and pepper to taste

Celery sticks and olives for garnish

Using an electric juicer, juice the tomatoes, hot peppers, celery and lemon. Mix thoroughly and add horseradish, salt and pepper to taste. Garnish with olives and celery stalk. For a nice spicy rim on the glass, spread 2 teaspoons of your favorite steak seasoning on a saucer. Dip the edge of the glass in lemon juice, then on the steak seasoning to coat the rim.

You can leave out the alcohol and have a delicious, healthful drink.

Don’t forget to check out our online Mercantile and follow us on social media: Facebook, Twitter and Instagram. For an added treat, you can check out our weekly podcast.

Bloody Mary Mix

What do you make when the tomatoes are still producing and the freezer is full of marinara sauce, the pantry is full of juice and the shelves are packed with salsa?

Bloody Mary Mix

This home made, home preserved seasoned juice is perfect for creating a classic cocktail. If you are not inclined to add vodka (or gin), drink this on a long winter day to remind yourself of refreshing summer days to come. 

For 16 pints of Bloody Mary Mix

7 quarts fresh tomato juice

3/4 cup lemon juice

1/2 cup A-1 steak sauce

3 – 4 Tbsp Tabasco, or to taste

1/2 cup Worcestershire sauce

1/4 cup celery salt

2 Tbsp fresh ground pepper or to taste

1/4 cup prepared horseradish

Simmer all ingredients together for 10 minutes. Ladle into hot pint canner jars leaving 1/2 inch head space. Process in water bath canner for 35 minutes. You can also process in a pressure canner for 15 minutes at 10 pounds pressure. Leave 1 inch head space if pressure canning.

**As always, consult your local home extension or the Ball book of home preserving for safe home preserving practices.

For more delicious recipes, get the book “Simply Delicious” available in print and digital versions. Stop by Facebook, Instagram or Twitter for up to the minute news from Five Feline Farm. 

A Go-To Meal

Do you ever have times when life is too busy to even think?

The days when one thing leads to another and another and another? Then out of nowhere it is time to eat. If you want to eat before midnight, you have to come up with something quick? For us, this also happens on Saturdays after the Farmer’s Market.

The answer is to have a “go-to” meal.

Something that can be prepared quickly and ingredients are always on hand. A meal that can be ready in 15 – 20 minutes.

You can also use the “go-to” meal concept for a sudden need to take food somewhere. The potlucks, illnesses, deaths or even just a random act of kindness. Pick a signature dish and always stock those ingredients in your pantry.

For example, I always have the basis of a quick casserole available; egg noodles, canned chicken breast, mushroom soup and package of cream cheese. Boil the noodles, add the rest of the ingredients and a bit of milk, then pour into a 9 x 13 pan. You can also keep a few disposable 9 x 13 pans with lids in the pantry for a truly easy way to take this casserole with no worries about a return of the pan.

My “go-to” for a quick meal is scrambled eggs and toast. Eggs are always in the refrigerator and bread in the drawer.

What is your “go-to” meal?

Have you subscribed to our podcast, Farm Chatter? Each week we share our tips, tricks, successes and occasional fails. It is going to get interesting…..