We love sharing our story with our community!
Take a look at the Orlando Sentinel article written on Brook Hollow Farm, in papers today...online here
We love sharing our story with our community!
We are getting ready for spring here at Brook Hollow Farm and we are currently germinating tomato plants and green pepper plants!
These cute little baby plants will grow up to be beautiful, healthy, and naturally grown hydroponic tomatoes and green peppers. We already have so many healthy recipes in mind to share so we are so excited for these veggies to be ready! If you’ve never tried a hydroponically grown vegetable then you’re in for a treat!
Look for announcements here on our site and on Facebook in the next month or so to let you know when the tomatoes and green peppers will be ready for U-pick.
Following the tomatoes and green peppers, we will soon be germinating cucumbers, yellow squash, zucchini squash, green beans, lettuce, spinach, kale, watermelon, and cantaloupe! SO much to look forward to this spring at Brook Hollow Farm!
Looking for a quick way to get in an entire day’s worth of vitamin C by mid-morning? One of our favorite breakfast treats is this easy and nutritious strawberry breakfast bowl. If you’re familiar with an “acai bowl,” a health nut’s dream breakfast, this is very similar but uses Strawberries as the main ingredient instead of acai.
We love the simplicity of this super healthy concoction but we also love that it makes us feel like we’re eating ice cream!
All you need is a blender and the ingredients below to make this quick and delicious meal…
1.5 cups Brook Hollow Farm Strawberries, with the green tops chopped off (or buy a bag of our frozen berries by the register at Brook Hollow Farm).
1 frozen banana
1 handful of ice cubes
1.5 cups milk
2 TBS honey
¼ cup of old fashioned oats
½ cup granola
Mix all ingredients, except for the granola, in a blender until blended and smooth (if the fruit is frozen you’ll get a creamier/thicker consistency).
Pour into a bowl, top with granola, and drizzle with honey. Add some sliced banana, strawberries, slivered almonds, dried coconut flakes or flax seed to customize your bowl.
*Our favorite addition is a spoonful of peanut butter on top for some added protein!
This breakfast is sure to get your day off to a great start!
To continue this healthy start to 2016, we wanted to make a dinner this week that was light on calories but heavy on flavor. We know salads are healthy for us but sometimes the salad dressing alone turns a nutritious meal in to a calorie packed one instead.
We decided to experiment with making our own salad dressing. We wanted a sweet and savory salad so since the salad itself was full of spinach, chopped bacon, red onions, gorgonzola cheese, and toasted pecans, we wanted our dressing to be on the sweeter side. The result was delicious! The dressing complemented the salad perfectly! We can’t wait to try it on so many other salad creations we come up with this month!
½ a pound of Fresh Brook Hollow Farm Strawberries, rinsed
2 Tbs of apple cider vinegar
2 Tbs of olive oil
2 Tbs of organic honey
¼ tsp of salt
¼ tsp of ground black pepper
Blend all ingredients in a blender until liquefied. Adjust honey, salt, and pepper to taste
Arrange your salad ingredients in a bowl and toss with a few tablespoons of the strawberry vinaigrette
**Don’t forget an extra cup of sliced Brook Hollow Farm strawberries to top it all off!
It's the same thing year after year. We over indulge during the holiday season and come January our bodies are way overdue for some vitamins and nutrients.
Did you know that strawberries have more vitamin C packed in them than oranges? So not only can they help you recover from your holiday over-indulging but they can help keep you healthy during these winter months when colds are spreading like crazy.
The best time to fill your body with vitamin C is during the most important meal of the day, breakfast! We made a healthier version of one of our favorite baked goods - We used coconut flour instead of all purpose flour and raw sugar instead of refined sugar.
Fresh picked Brook Hollow Farm strawberries - 2 cups, sliced
Coconut flour - 3 1/8 cups
Sugar in the raw - 2 cups
4 whole eggs, beaten
Ground cinnamon - 1 tablespoon
Salt - 1 teaspoon
Baking soda - 1 teaspoon
Vegetable oil - 1 1/4 cups
Chopped pecans (optional) - 1 1/4 cups
Preheat your oven to 350 degrees. Grease 2, 9x12 pans or 1 muffin tin if you choose to make muffins instead of loaves.
Slice the strawberries and place in a medium bowl, sprinkle some sugar on top and let them sit while you prepare the mixture
Mix all other ingredients together then incorporate the strawberries. Pour in to your pans or muffin tins and bake for 45 minutes.
BONUS! *Top a slice of the bread with Brook Hollow Farm strawberry preserves for a healthy, sweet, and delicious breakfast or afternoon snack! Pick up some strawberry preserves at your next visit to Brook Hollow Farm, $5.95 a jar!
Christmas time is here! Which means busy schedules, house guests, and lots of big meals planned! We know how much time it is taking you to plan that big family holiday meal that’s coming up ….sometimes you need an easy, crowd pleasing recipe for those nights surrounding the big dinner nights. Because let’s face it, one big dinner is enough to plan and budget for without having to worry about the rest of the week!
Our solution to those nights where creating a big meal is just not an option, is a classic with a twist. Everyone loves a good ‘ole fashion PB&J. Our play on this family favorite uses sliced Brook Hollow farm strawberries instead of jam. We grill the sandwich in a Panini press to make it warm, crispy, and oh so sweet. It’s really a game changer if you ask our family! The best part is that even the little ones can help you prep this meal!
The ingredients are so simple…
Your favorite creamy peanut butter
Bread (we prefer a good hearty white bread for this recipe)
2 tbsp butter
Brook Hollow farm strawberries, sliced thin
Start by buttering the panini press on both sides (If you don’t have a panini press, simply use any skillet like you would a grilled cheese sandwich and butter the pan)
Mix the peanut butter (about 2 tbsp per sandwich) with the honey (about 1 tsp per sandwich)
Layer 1 slice of bread with the peanut butter and honey mixture
Layer the sliced strawberries in a single layer across the peanut butter mixture
Close the sandwich with the other slice of bread and grill until golden brown on both sides
Cut in half, pour a glass of milk, and enjoy!
December is a month for jam packed weekends and holiday parties galore. It’s a time to spend with loved ones and (of course) enjoy amazing food together! We love the classic appetizer recipes as much as anyone, but we think that strawberries make for some pretty amazing party treats too!
Think strawberries are just for summer recipes? Think again! Below is one of our go-to holiday appetizer recipes using our favorite ingredient, strawberries!
(Don't have time to pick with us this weekend but want some Brook Hollow Farm strawberries for your holiday recipes? Stop by the farm and we'll bring some pre-picked berries straight to your car! $5.25 per pound, call ahead for large orders) :)
2 cups fresh strawberries, diced
1/2 cup fresh basil leaves, sliced
2 tbsps balsamic vinegar
1/2 tbsp olive oil
1/2 tsp ground black pepper
1/8 tsp salt
1 baguette cut in to rounds and toasted
Balsamic Vinegar glaze, to drizzle on top if you're feeling fancy
Mix all ingredients except for the bread in a bowl. If your party is that night, mix in the morning so that the strawberries have time to marinate with the other ingredients.
Right before your party, slice the bread and toast under the broiler just until crunchy and golden brown. Top the bread with the strawberry mixture and enjoy!
Bonus! Add some creamy goat cheese or ricotta cheese to the bread before topping with the strawberry mixture for a decadent addition.
Not a fan of crunchy baguette? Try this strawberry mixture as a dip instead with your favorite pita chips! (Hint: try the cinnamon sugar flavored pita chips for a sweet and savory duo)
Each week we will be sharing a new favorite recipe made from farm fresh produce from Brook Hollow Farm. Currently in season, strawberries are on our minds as we have 3 out of our 4 strawberry varieties ready to be picked! Stay tuned for one of our favorite holiday recipes that you can make with our farm fresh strawberries!