Planting Fruits and Vegetables with Pete's Planting Mix & Pete's Potting Mix

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow… We have created this portion of our website to help provide you with more insight into our products, which can help you grow healthy fruits and vegetables that will go from your garden to your kitchen. Once you grow your own healthy fruits and vegetables and bring them into your kitchen, we have provided some recipe options for bringing these home-grown items to your dinner table.

The Daddy Pete process begins with composting the manure from the cows on our dairy. We then take that composted manure and use it to make the mixes that will help grow your plants and your lawn. For the purpose of helping you grow your own garden, we will provide a list of fruits and vegetables that should be planted each month; the Daddy Pete’s product that should be used in planting them; and recipe options for preparing them.

So come on…jump into our website and indulge in our knowledge. Come discover gardening through the eyes of Daddy Pete’s. Our goal is to become more and more creative so that our creativity equals your increase.


Fruits &  Pete's Planting Mix

When it comes to fruit, March is a great time for planting fruit bushes and fruit trees.  Pete’s Planting Mix is the perfect product to use for planting the following items: apples, blackberries, blueberries, figs, grapes, nectarines, peaches, pears, plums, raspberries, and strawberries.  Once you have planted these bushes and trees using our Planting Mix, we suggest using Pete’s Composted Cow Manure as a mulch around the surface area of the plant.  Where applicable, make sure you stay away from the trunk of the bush or tree approximately 12 inches all the way around it.

MARCH FRUIT LIST

  • Apples
  • Blackberries
  • Blueberries
  • Figs
  • Grapes
  • Nectarines
  • Peaches
  • Pears
  • Plums
  • Raspberries
  • Strawberries
COUNTRY APPLE FRITTER Bread Serves 8 Fluffy, buttery, white cake loaf loaded with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top. Simply Irresistible!   INGREDIENTS Bread Loaf 1/3 cup light brown sugar 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk or almond milk 2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon   Old-Fashioned Creme Glaze 1/2 cup of powdered sugar 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)   Instructions Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing. Mix brown sugar and cinnamon together in a bowl. Set aside.   In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.   Beat in eggs, 1 at a time, until blended in; add in vanilla extract.   Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.   Mix milk into batter until smooth.   Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.   Lightly pat apple mixture into batter.   Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.   Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.   Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.   To make glaze, mix powdered sugar and milk or cream together until well mixed.   Let cool for about 15 minutes before drizzling with glaze.   Optional Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)   Substitutions: I've also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.   Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean. View Recipe Source

COUNTRY APPLE FRITTER Bread

Serves 8

Fluffy, buttery, white cake loaf loaded with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top. Simply Irresistible!

 

INGREDIENTS

Bread Loaf

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk or almond milk

2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

 

Old-Fashioned Creme Glaze

1/2 cup of powdered sugar

1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

 

Instructions

Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

 

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

 

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

 

Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

 

Mix milk into batter until smooth.

 

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

 

Lightly pat apple mixture into batter.

 

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.

 

Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

 

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

 

To make glaze, mix powdered sugar and milk or cream together until well mixed.

 

Let cool for about 15 minutes before drizzling with glaze.

 

Optional

Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)

 

Substitutions: I've also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.

 

Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.

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blueberry cinnamon swirl crumb coffeecake   ingredients 2 cups brown sugar 3 tablespoons All-Purpose Flour Or Whole Wheat Pastry Flour 1 1/2 teaspoons cinnamon, Ground 6 tablespoons cold butter, Cubed 3/4 cup cold butter 1 1/2 cup granulated sugar 4 whole eggs 2 teaspoons vanilla extract 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1/4 teaspoons sea Salt 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour 1 1/2 cups sour cream 2 cups blueberries   INGREDIENTS Preheat oven to 350 degrees.   Butter a 9"x13" and line with parchment paper, butter parchment paper.   For The Brown Sugar Cinnamon Crumb: Mix together brown sugar, 3 tablespoons flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.   Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.   Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.   Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.   Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.   Hand stir in blueberries until evenly distributed.   Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.   Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.   Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.   Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.   Allow cake to cool before serving. View Recipe Source

blueberry cinnamon swirl crumb coffeecake

 

ingredients

2 cups brown sugar

3 tablespoons All-Purpose Flour Or Whole Wheat Pastry Flour

1 1/2 teaspoons cinnamon, Ground

6 tablespoons cold butter, Cubed

3/4 cup cold butter

1 1/2 cup granulated sugar

4 whole eggs

2 teaspoons vanilla extract

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoons sea Salt

3 cups All-Purpose Flour Or Whole Wheat Pastry Flour

1 1/2 cups sour cream

2 cups blueberries

 

INGREDIENTS

Preheat oven to 350 degrees.

 

Butter a 9"x13" and line with parchment paper, butter parchment paper.

 

For The Brown Sugar Cinnamon Crumb: Mix together brown sugar, 3 tablespoons flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.

 

Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.

 

Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.

 

Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.

 

Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.

 

Hand stir in blueberries until evenly distributed.

 

Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.

 

Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.

 

Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.

 

Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.

 

Allow cake to cool before serving.

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CRUNCHY APPLE & GRAPE SALAD Apples & grapes teamed up with crunchy almonds and walnuts, mixed with a cinnamon-y yogurt sauce. This is one great salad!   INGREDIENTS FOR THE DRESSING 1 cup Low Fat Vanilla Yogurt ⅓ cups Granulated Sugar ⅓ cups Brown Sugar ½ cups Mayonnaise Juice From 1/2 A Lemon ½ teaspoons Ground Cinnamon   FRUITS 4 Apples (your Choice), Cored And Diced 1 Pear, Cored And Diced 1 Stalk Of Celery, Diced ½ cups Silvered Almonds ½ cups Walnuts, Chopped 2 cups Seedless Grapes, Halved   INSTRUCTIONS Mix all the dressing ingredients together in a medium-sized bowl. Stick this in the fridge while you make the salad.   Once you have all the fruit and nuts chopped up, pour the dressing over and stir gently to coat.   Refrigerate any leftovers. View Recipe Source

CRUNCHY APPLE & GRAPE SALAD

Apples & grapes teamed up with crunchy almonds and walnuts, mixed with a cinnamon-y yogurt sauce. This is one great salad!

 

INGREDIENTS

FOR THE DRESSING

1 cup Low Fat Vanilla Yogurt

⅓ cups Granulated Sugar

⅓ cups Brown Sugar

½ cups Mayonnaise

Juice From 1/2 A Lemon

½ teaspoons Ground Cinnamon

 

FRUITS

4 Apples (your Choice), Cored And Diced

1 Pear, Cored And Diced

1 Stalk Of Celery, Diced

½ cups Silvered Almonds

½ cups Walnuts, Chopped

2 cups Seedless Grapes, Halved

 

INSTRUCTIONS

Mix all the dressing ingredients together in a medium-sized bowl. Stick this in the fridge while you make the salad.

 

Once you have all the fruit and nuts chopped up, pour the dressing over and stir gently to coat.

 

Refrigerate any leftovers.

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EASY PEACH FRUIT SMOOTHIE RECIPE   Ingredients 5 ounces vanilla yogurt 1½ cup fresh or frozen peaches ½ cup crushed ice ¾ cup coconut milk* (if needed, substitute milk of choice) ¼ teaspoon ground cinnamon ½ teaspoon sugar (adjust type of sugar and sweetness to preference)   Instructions Combine all ingredients in a blender until smooth.   View Recipe Source

EASY PEACH FRUIT SMOOTHIE RECIPE

 

Ingredients

5 ounces vanilla yogurt

1½ cup fresh or frozen peaches

½ cup crushed ice

¾ cup coconut milk* (if needed, substitute milk of choice)

¼ teaspoon ground cinnamon

½ teaspoon sugar (adjust type of sugar and sweetness to preference)

 

Instructions

Combine all ingredients in a blender until smooth.

 

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SPICED PLUM BUTTER This sweet homemade spiced plum butter is packed full of summer plums and just a hint of allspice. It's perfect on toast, biscuits or eaten off a spoon.   ingredients 3-1/2 pounds sugar plums 1-1/4 cups sugar 3/4 teaspoon ground allspice 1/2 teaspoon cinnamon   instructions Split plums in half, remove pits, and cut into 1 1/2 inch pieces. Do not peel.   Place in a 6 quart nonreactive saucepan, and add 1 cup water and the sugar.   Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat, puree fruit and liquid in a food processor.   Rinse saucepan and return puree to pan along with allspice and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2-1/2 to 3 hours. Remove from heat and let cool. Store in airtight container.   I did not process (as in hot water bath canning) this fruit butter so you must keep this stored in the refrigerator. View Recipe Source

SPICED PLUM BUTTER

This sweet homemade spiced plum butter is packed full of summer plums and just a hint of allspice. It's perfect on toast, biscuits or eaten off a spoon.

 

ingredients

3-1/2 pounds sugar plums
1-1/4 cups sugar
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon

 

instructions

Split plums in half, remove pits, and cut into 1 1/2 inch pieces. Do not peel.

 

Place in a 6 quart nonreactive saucepan, and add 1 cup water and the sugar.

 

Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes.

Remove from heat, puree fruit and liquid in a food processor.

 

Rinse saucepan and return puree to pan along with allspice and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2-1/2 to 3 hours. Remove from heat and let cool. Store in airtight container.

 

I did not process (as in hot water bath canning) this fruit butter so you must keep this stored in the refrigerator.

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FRESH STRAWBERRY COBBLER   INGREDIENTS 4-5 cups fresh strawberries, sliced in quarters 1/4 cup granulated sugar 4 teaspoons cornstarch 4 teaspoons cold water 1/2 cup brown sugar 1/2 cup quick cooking oats 1/3 cup all purpose flour 1/4 cup butter, softened   INSTRUCTIONS Combine strawberries and sugar in a medium saucepan. Let sit for 30 minutes with no heat. When time is up, stir strawberries and sugar then turn heat to medium for about 5 minutes. Combine cornstarch and cold water, making sure cornstarch is completely dissolved. Add cornstarch mixture to strawberries. Continue to heat until strawberries start to boil, stirring occasionally. Remove from heat.   Make the topping-combine remaining ingredients using a pastry blender, until all combined and mixture is crumbly.   Spoon strawberries into 4 small ramekins, top with crumb mixture. Place ramekins on a baking sheet (lined with parchment paper or a silicone baking mat.) Bake in a 350 degree oven for 25 minutes, until bubbly. Let sit 10 minutes before serving warm. View Recipe Source

FRESH STRAWBERRY COBBLER

 

INGREDIENTS

4-5 cups fresh strawberries, sliced in quarters

1/4 cup granulated sugar

4 teaspoons cornstarch

4 teaspoons cold water

1/2 cup brown sugar

1/2 cup quick cooking oats

1/3 cup all purpose flour

1/4 cup butter, softened

 

INSTRUCTIONS

Combine strawberries and sugar in a medium saucepan. Let sit for 30 minutes with no heat. When time is up, stir strawberries and sugar then turn heat to medium for about 5 minutes. Combine cornstarch and cold water, making sure cornstarch is completely dissolved. Add cornstarch mixture to strawberries. Continue to heat until strawberries start to boil, stirring occasionally. Remove from heat.

 

Make the topping-combine remaining ingredients using a pastry blender, until all combined and mixture is crumbly.

 

Spoon strawberries into 4 small ramekins, top with crumb mixture. Place ramekins on a baking sheet (lined with parchment paper or a silicone baking mat.) Bake in a 350 degree oven for 25 minutes, until bubbly. Let sit 10 minutes before serving warm.

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BLACKBERRY MUFFINS   ingredients For the topping: 1/3 cup sugar 3 Tbs. all-purpose flour Grated zest of 1/2 lemon 2 Tbs. unsalted butter, melted 1/3 cup pecans, finely chopped (optional)   For the muffins: 2 cups all-purpose flour 3/4 cup sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon Grated zest of 1/2 lemon 1/4 tsp. salt 1 egg, beaten 5 Tbs. unsalted butter, melted 1 cup buttermilk 2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries, unthawed   instructions Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.   To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.   To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over-mix.   Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).   Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins. View Recipe Source

BLACKBERRY MUFFINS

 

ingredients

For the topping:
1/3 cup sugar
3 Tbs. all-purpose flour
Grated zest of 1/2 lemon
2 Tbs. unsalted butter, melted
1/3 cup pecans, finely chopped (optional)

 

For the muffins:
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Grated zest of 1/2 lemon
1/4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
1 cup buttermilk
2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries, unthawed

 

instructions

Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

 

To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.

 

To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over-mix.

 

Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).

 

Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

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Fig, BLUE CHEESE, AND WALNUT SALAD WITH WARM BACON DRESSING   ingredients   For the Salad 4-5 fresh figs, quartered ½ small red onion, sliced 6 oz bag baby spinach ⅓ cup blue cheese, crumbled ⅓ cup walnuts   For the Warm Bacon Vinaigrette 5 slices bacon ⅔ cup white sugar 2 teaspoons cornstarch ¼ teaspoons salt 3 tablespoons water ¼ cup white vinegar   instructions Combine all of the salad ingredients. Toss well, set aside.   In a high-walled pan, cook the bacon over medium heat until crispy. Remove bacon from the heat, crumble, and set aside. Reserve a tablespoon's worth of the bacon drippings.   In a medium-sized bowl, whisk together the sugar, cornstarch, and salt. When combined, whisk in the water and vinegar.   Pour the dressing mixture back into the pan with the reserved bacon drippings, and add the crumbled bacon back in.   Cook over medium heat, stirring constantly, until the sugar dissolves completely and the salad dressing thickens slightly.   Pour the dressing over the salad and serve immediately! View Recipe Source  

Fig, BLUE CHEESE, AND WALNUT SALAD WITH WARM BACON DRESSING

 

ingredients

 

For the Salad

4-5 fresh figs, quartered

½ small red onion, sliced

6 oz bag baby spinach

⅓ cup blue cheese, crumbled

⅓ cup walnuts

 

For the Warm Bacon Vinaigrette

5 slices bacon

⅔ cup white sugar

2 teaspoons cornstarch

¼ teaspoons salt

3 tablespoons water

¼ cup white vinegar

 

instructions

Combine all of the salad ingredients. Toss well, set aside.

 

In a high-walled pan, cook the bacon over medium heat until crispy. Remove bacon from the heat, crumble, and set aside. Reserve a tablespoon's worth of the bacon drippings.

 

In a medium-sized bowl, whisk together the sugar, cornstarch, and salt. When combined, whisk in the water and vinegar.

 

Pour the dressing mixture back into the pan with the reserved bacon drippings, and add the crumbled bacon back in.

 

Cook over medium heat, stirring constantly, until the sugar dissolves completely and the salad dressing thickens slightly.

 

Pour the dressing over the salad and serve immediately!

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HONEY BAKED NECTARINES WITH VANILLA AND BROWN SUGAR Super easy dessert that will impress: honey baked nectarines with vanilla and brown sugar.   ingredients 3 whole Nectarines, Ripe 3 Tablespoons Honey Plus Extra For Drizzling 1 teaspoon Vanilla Essence Or A Vanilla Pod, Seeds Scraped 3 teaspoons Brown Sugar 6 Tablespoons Yoghurt, Natural   instructions Set oven temperature to 180 C.   Cut nectarines in half. Remove stones and place cut nectarines on a baking paper lined oven proof dish/rimmed pan with the cut side facing up.   Drizzle honey, vanilla, and a sprinkle of brown sugar on top.   Bake for 15 minutes, then remove the dish from the oven and scoop up the juices and baste the nectarines with the juice. Then put the dish back in the oven and bake for a further 15 minutes or until golden and sticky.   Serve with yoghurt, drizzled with honey.   View Recipe Source

HONEY BAKED NECTARINES WITH VANILLA AND BROWN SUGAR

Super easy dessert that will impress: honey baked nectarines with vanilla and brown sugar.

 

ingredients

3 whole Nectarines, Ripe

3 Tablespoons Honey Plus Extra For Drizzling

1 teaspoon Vanilla Essence Or A Vanilla Pod, Seeds Scraped

3 teaspoons Brown Sugar

6 Tablespoons Yoghurt, Natural

 

instructions

Set oven temperature to 180 C.

 

Cut nectarines in half. Remove stones and place cut nectarines on a baking paper lined oven proof dish/rimmed pan with the cut side facing up.

 

Drizzle honey, vanilla, and a sprinkle of brown sugar on top.

 

Bake for 15 minutes, then remove the dish from the oven and scoop up the juices and baste the nectarines with the juice. Then put the dish back in the oven and bake for a further 15 minutes or until golden and sticky.

 

Serve with yoghurt, drizzled with honey.

 

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PORK LOIN WITH ROASTED PEARS AND SHALLOTS   ingredients 3 tablespoons olive oil, divided 1 tablespoon reduced-sodium soy sauce 2 tablespoons freshly squeezed lemon juice 1 pork loin (about 4 pounds) 12 ounces shallots, peeled and halved or quartered (about 2 cups) 3 medium unpeeled pears, cut into wedges 3/4 teaspoon salt, divided 3 cloves garlic, sliced sprig Fresh thyme 2 tablespoons butter 3 tablespoons all-purpose flour 4 cups reduced-sodium chicken broth 1/2 to 1 teaspoon chopped fresh thyme leaves Coarsely ground black pepper   instructions In a large zip-top plastic bag, combine 2 tablespoons oil, soy sauce and lemon juice. Add pork and coat evenly. Marinate at room temperature 30 minutes. Preheat oven to 450F.   In a roasting pan, toss shallots and pears with 1 tablespoon olive oil and 1/2 teaspoon salt. Remove meat from marinade and drain, reserving marinade. Make slits in top of pork; insert sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast 15 minutes. Reduce oven temperature to 325F and cook until meat reaches 145 to 150F, about 40 minutes.   While meat roasts, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10 to 15 minutes.  Stir in thyme. Remove from heat.   Remove pork from oven. Let meat stand 5 minutes before slicing. (If shallots are not well caramelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400F, place shallots and pears back in oven, and cook until caramelized, 10 to 15 minutes more.)   Reheat gravy over low heat. Add remaining 1/4 teaspoon salt and pepper. Slice pork and serve with gravy. View Recipe Source

PORK LOIN WITH ROASTED PEARS AND SHALLOTS

 

ingredients

3 tablespoons olive oil, divided

1 tablespoon reduced-sodium soy sauce

2 tablespoons freshly squeezed lemon juice

1 pork loin (about 4 pounds)

12 ounces shallots, peeled and halved or quartered (about 2 cups)

3 medium unpeeled pears, cut into wedges

3/4 teaspoon salt, divided

3 cloves garlic, sliced

sprig Fresh thyme

2 tablespoons butter

3 tablespoons all-purpose flour

4 cups reduced-sodium chicken broth

1/2 to 1 teaspoon chopped fresh thyme leaves

Coarsely ground black pepper

 

instructions

In a large zip-top plastic bag, combine 2 tablespoons oil, soy sauce and lemon juice. Add pork and coat evenly. Marinate at room temperature 30 minutes.

Preheat oven to 450F.

 

In a roasting pan, toss shallots and pears with 1 tablespoon olive oil and 1/2 teaspoon salt. Remove meat from marinade and drain, reserving marinade. Make slits in top of pork; insert sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast 15 minutes. Reduce oven temperature to 325F and cook until meat reaches 145 to 150F, about 40 minutes.

 

While meat roasts, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10 to 15 minutes.  Stir in thyme. Remove from heat.

 

Remove pork from oven. Let meat stand 5 minutes before slicing. (If shallots are not well caramelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400F, place shallots and pears back in oven, and cook until caramelized, 10 to 15 minutes more.)

 

Reheat gravy over low heat. Add remaining 1/4 teaspoon salt and pepper. Slice pork and serve with gravy.

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Raspberry Lemon Bars   ingredients FOR THE CRUST 12 tablespoons butter, softened (1 1/2 sticks) 1/3 cup sugar 1 1/2 cups flour   FOR THE FILLING 3 eggs 1 cup sugar 3 tablespoons flour 3 tablespoons fresh lemon juice 1/2 cup crushed fresh raspberries powdered sugar for dusting lemon slices, whole raspberries, and mint leaves for garnish (optional)   instructions Preheat oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying it with nonstick spray and lining it with parchment paper, leaving excess paper hanging over the sides for easy removal after baking.   In the bowl of an electric mixer, cream together butter and sugar on medium low speed. Add flour and mix until a dough is formed. Press the dough into the bottom of the 9 by 9 inch baking pan. I use a small piece of parchment paper to press the dough so that it won't stick to my fingers.   Bake for 15 minutes at 350 degrees.   In the meantime, make the filling.   FOR THE FILLING In the bowl of an electric mixer, whisk eggs and sugar until smooth. Add flour and mix, then add lemon juice and raspberries. Make sure the raspberries are a little bit crushed up by the whisk so that they can be evenly distributed through the filling. When the crust comes out of the oven, pour the filling over the crust. Return to the oven, and bake for another 20 minutes.   Cool completely and then dust with powdered sugar. Use the parchment paper handles to lift the bars out of the pan to make cutting easier.   If garnishing with lemon slices, whole raspberries, and mint leaves, do this just before serving. View Recipe Source

Raspberry Lemon Bars

 

ingredients

FOR THE CRUST

12 tablespoons butter, softened (1 1/2 sticks)

1/3 cup sugar

1 1/2 cups flour

 

FOR THE FILLING

3 eggs

1 cup sugar

3 tablespoons flour

3 tablespoons fresh lemon juice

1/2 cup crushed fresh raspberries

powdered sugar for dusting

lemon slices, whole raspberries, and mint leaves for garnish (optional)

 

instructions

Preheat oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying it with nonstick spray and lining it with parchment paper, leaving excess paper hanging over the sides for easy removal after baking.

 

In the bowl of an electric mixer, cream together butter and sugar on medium low speed. Add flour and mix until a dough is formed. Press the dough into the bottom of the 9 by 9 inch baking pan. I use a small piece of parchment paper to press the dough so that it won't stick to my fingers.

 

Bake for 15 minutes at 350 degrees.

 

In the meantime, make the filling.

 

FOR THE FILLING

In the bowl of an electric mixer, whisk eggs and sugar until smooth. Add flour and mix, then add lemon juice and raspberries. Make sure the raspberries are a little bit crushed up by the whisk so that they can be evenly distributed through the filling. When the crust comes out of the oven, pour the filling over the crust. Return to the oven, and bake for another 20 minutes.

 

Cool completely and then dust with powdered sugar. Use the parchment paper handles to lift the bars out of the pan to make cutting easier.

 

If garnishing with lemon slices, whole raspberries, and mint leaves, do this just before serving.

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Vegetables & Pete's Potting Mix

March is also a great month for planting the remainder of the greens that you didn’t plant in February, plus a few other items.  We suggest that you use our Pete’s Potting Mix to step into spring with ease of planting for these 6 March items: collard greens, green peas, kale, mustard greens, potatoes, and turnips.

MARCH VEGETABLE LIST

  • Mustard Greens
  • Potatoes
  • Turnips
  • Collard Greens
  • Green Peas
  • Kale
collard greens with bacon   ingredients 2 bunches collard greens, stemmed 3 teaspoons vegetable oil 1/2 red onion, sliced 3 slices bacon, cut crosswise into 1/4-inch strips 2 tablespoons cider vinegar 1 cup homemade or low-sodium store-bought chicken stock   instructions Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.   Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.   Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.   Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat. View Recipe Source

collard greens with bacon

 

ingredients

2 bunches collard greens, stemmed

3 teaspoons vegetable oil

1/2 red onion, sliced

3 slices bacon, cut crosswise into 1/4-inch strips

2 tablespoons cider vinegar

1 cup homemade or low-sodium store-bought chicken stock

 

instructions

Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.

 

Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.

 

Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.

 

Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

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FANCY PEAS   INGREDIENTS ¼ cup butter 1 medium onion, finely chopped 4 cups sliced mushrooms 4 cups frozen peas 2 teaspoons chicken granules 1 cup cooked and chopped bacon ½ teaspoon salt ½ teaspoon pepper 1½ pints sour cream   INSTRUCTIONS Preheat oven to 350 degrees F.   In a large sauce pan, melt butter and saute onion and mushrooms. Add chicken granules. Add peas, bacon, salt, pepper and sour cream; cook for 2 minutes.   Pour into casserole dish and bake at 350 degrees F for 20 minutes until heated through. View Recipe Source

FANCY PEAS

 

INGREDIENTS

¼ cup butter

1 medium onion, finely chopped

4 cups sliced mushrooms

4 cups frozen peas

2 teaspoons chicken granules

1 cup cooked and chopped bacon

½ teaspoon salt

½ teaspoon pepper

1½ pints sour cream

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

 

In a large sauce pan, melt butter and saute onion and mushrooms. Add chicken granules. Add peas, bacon, salt, pepper and sour cream; cook for 2 minutes.

 

Pour into casserole dish and bake at 350 degrees F for 20 minutes until heated through.

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KALE AND FETA ONE-POT PASTA   INGREDIENTS 3 tablespoons olive oil 6 to 8 cups packed fresh kale leaves ⅛ teaspoon salt 4-1/2 cups water 1 pint cherry tomatoes, halved 1 package (12-ounces) Fettuccine Pasta 3 garlic cloves, minced salt and fresh ground pepper, to taste 2 tablespoons Extra Virgin Olive Oil ½-cup crumbled feta cheese   INSTRUCTIONS Heat olive oil in a stockpot.   Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.   Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper. Cook over high heat and bring to a boil.   Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.   Remove from heat and let stand 2 minutes.   Drizzle with Extra Virgin Olive Oil.   Stir in crumbled feta cheese.   Taste for seasoning and adjust accordingly.   Serve immediately.   View Recipe Source

KALE AND FETA ONE-POT PASTA

 

INGREDIENTS

3 tablespoons olive oil

6 to 8 cups packed fresh kale leaves

⅛ teaspoon salt

4-1/2 cups water

1 pint cherry tomatoes, halved

1 package (12-ounces) Fettuccine Pasta

3 garlic cloves, minced

salt and fresh ground pepper, to taste

2 tablespoons Extra Virgin Olive Oil

½-cup crumbled feta cheese

 

INSTRUCTIONS

Heat olive oil in a stockpot.

 

Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.

 

Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.

Cook over high heat and bring to a boil.

 

Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.

 

Remove from heat and let stand 2 minutes.

 

Drizzle with Extra Virgin Olive Oil.

 

Stir in crumbled feta cheese.

 

Taste for seasoning and adjust accordingly.

 

Serve immediately.

 

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LEMON HERB ROASTED POTATO NUGGETS   INGREDIENTS 6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks juice of one lemon ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too) ½ tsp kosher salt ½ tsp cracked black pepper 1½ tbsp dried herbs, oregano, thyme and rosemary are good choices 1 whole garlic bulb broken into about 4 pieces (optional)   INSTRUCTIONS Parboil the potatoes in salted water for about 3-4 minutes, no longer.   Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.   After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.   Toss together so that the potatoes absorb the lemon juice.   Add the salt, pepper, herbs, garlic cloves and olive oil.   Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster. View Recipe Source

LEMON HERB ROASTED POTATO NUGGETS

 

INGREDIENTS

6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks

juice of one lemon

¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)

½ tsp kosher salt

½ tsp cracked black pepper

1½ tbsp dried herbs, oregano, thyme and rosemary are good choices

1 whole garlic bulb broken into about 4 pieces (optional)

 

INSTRUCTIONS

Parboil the potatoes in salted water for about 3-4 minutes, no longer.

 

Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

 

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

 

Toss together so that the potatoes absorb the lemon juice.

 

Add the salt, pepper, herbs, garlic cloves and olive oil.

 

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

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simple sauteed mustard greens   ingredients 2 tablespoons vegetable oil 2 cloves garlic, minced 2 bunches mustard greens, stemmed and chopped Kosher salt and freshly ground black pepper 1/4 cup chicken stock 1 tablespoon stone-ground mustard   instructions In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil. Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more. Stir in the ground mustard. Serve warm. View Recipe Source

simple sauteed mustard greens

 

ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard

 

instructions

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.

Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.

Stir in the ground mustard. Serve warm.
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MASHED TURNIPS WITH BACON AND CHIVES   INGREDIENTS 8 cups of chopped turnips (about 10-12 medium turnips), peeled and diced bone broth or water for boiling ½ pound of bacon 2 tablespoons bacon fat 2 tablespoons butter or ghee, melted ¼ teaspoon garlic powder ⅛ teaspoon onion powder sea salt and pepper, to taste  2 tablespoons fresh chives, snipped or chopped   INSTRUCTIONS Put diced turnips is a large pot and fill with water or bone broth.   Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer, the better because the less bitter it will be. Sometimes I let them simmer for over an hour!)   While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.   Reserve 2 tablespoons of bacon grease and then crumble your bacon. Once turnips are done simmering, drain well.   Return turnips to pot and add all remaining ingredients, except the bacon and chives.   Mash to desired consistency.   Fold in bacon.   Top with fresh chopped chives.   Enjoy!   View Recipe Source

MASHED TURNIPS WITH BACON AND CHIVES

 

INGREDIENTS

8 cups of chopped turnips (about 10-12 medium turnips), peeled and diced

bone broth or water for boiling

½ pound of bacon

2 tablespoons bacon fat

2 tablespoons butter or ghee, melted

¼ teaspoon garlic powder

⅛ teaspoon onion powder

sea salt and pepper, to taste 

2 tablespoons fresh chives, snipped or chopped

 

INSTRUCTIONS

Put diced turnips is a large pot and fill with water or bone broth.

 

Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer, the better because the less bitter it will be. Sometimes I let them simmer for over an hour!)

 

While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.

 

Reserve 2 tablespoons of bacon grease and then crumble your bacon.

Once turnips are done simmering, drain well.

 

Return turnips to pot and add all remaining ingredients, except the bacon and chives.

 

Mash to desired consistency.

 

Fold in bacon.

 

Top with fresh chopped chives.

 

Enjoy!

 

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