Raspberries and tomatoes and blackberries, oh my...
It is what in season at Thies Farm right now, St. Louis!
Showing posts with label Thies Farm. Show all posts
Showing posts with label Thies Farm. Show all posts
Wednesday, June 14, 2017
Friday, October 18, 2013
Just for Fun: An Autumn Visit To Thies Farm
NITTY GRITTY...
Thies Farm Pumpkinland
3120 Maryland Heights Expressway
Maryland Heights, MO 63146
(314) 469-7559
http://www.thiesfarm.com/pumpkinland
Monday-Saturday 9am-6pm
Sunday 10am-5pm
Facebook: https://www.facebook.com/ThiesFarm
Twitter: https://twitter.com/ThiesFarm
Saturday, July 20, 2013
Just For Fun: Summer is in full swing at Thies Farm
A peek at my afternoon visit to the farmer's market at Thies Farm ...
$14.20 for a basket full of GORGEOUS fresh summer produce, including blackberries the size of my thumb! What a beautiful summer growing season we have had this year in St. Louis?! Delish.
Be sure to visit while everything is still in season.
NITTY
GRITTY:
Thies Farm 3120 Maryland Heights Expressway
Maryland Heights, MO 63146
(314) 469-7559
http://www.thiesfarm.com/
Monday-Saturday 9am-6pm
Sunday 10am-4pm
Friday, October 26, 2012
Fall Fun: scenes from the pumpkin patch
NITTY GRITTY
Thies Farm Pumpkinland
3120 Maryland Heights Expressway
Maryland Heights, MO 63146
(314) 469-7559
http://www.thiesfarm.com/pumpkinland
Monday-Saturday 9am-6pm
Sunday 10am-5pm
Thursday, June 14, 2012
In the kitchen: Blueberry Lemon Muffins
I have been meaning to blog this for a couple of weeks! Busy, busy my real estate schedule has been recently so I apologize.
Anyhoo, if you hit the Farmers Markets in the summer regularly like I do... you will note that the berries are absolutely gorgeous this year! As a matter of fact, I snapped the above photo from Thies Farm last week.
As I recently got my hands on a bowl of beautiful handpicked blueberries from my neighbor's farm, I thought that it was the ideal time to try the Blueberry Muffin recipe that my girlfriend passed along. A little something special for Reed and Parker's first morning of summer vacation. The recipe was so delicious, I have to share. This would be the perfect brunch item!
Blueberry Lemon Muffins
Adjust oven rack to middle position and preheat to 415 degrees.
Sugar Topping
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
Stir together sugar and lemon zest in small bowl until combined; set aside.
Muffins
2 cups fresh blueberries
2 cups fresh blueberries
1 1/8 cups + 1 tsp sugar
1 tablespoon water
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup *buttermilk
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup *buttermilk
(*Note: I never bother with buttermilk. I use THIS easy substitute made with milk and white vinegar)2 teaspoons vanilla extract
Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries and stirring frequently, until berries have broken down and mixture is thickened and reduced by half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in *buttermilk and vanilla. Using rubber spatula, fold egg mixture, blueberry mixture, and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
Using a large spoon, divide batter equally among prepared muffin cups. Sprinkle lemon sugar evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving
Sunday, April 29, 2012
In the kitchen: Gautreau's Berry Cobbler
As I blogged on Friday, this weekend kicked off an unseasonably early pick-your-own strawberry season here in St. Louis. We popped the kids into the car and headed to our favorite local farm...
As we hit the fields early in the season this year, picking was easy and the berries were gorgeous. We left with 2 huge boxes full of strawberries and spent all of $12.00. Can't beat it!
The Berry Cobbler recipe from Gautreau's in New Orleans (a teeny peek at our most recent trip HERE) has been hanging on my fridge and staring me in the face for months. A lot of cobbler recipes are full of sugar and butter so I tend to avoid making them. This one is actually on the tart side and relatively clean. Figured I would give it a shot as we have major berry surplus.
2 pints of strawberries- hulled and quartered
1 pint of blueberries (I substituted with strawberries last night, as hello... had like 10 pints on hand)
1 cup sugar, divided
1 tablespoon of cornstarch
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/2 tsp vanilla
6 tbsp softened butter
Preheat oven at 375. Mix berries with 1/3 cup + 2 tsps of sugar and the cornstarch. Let sit for 10 minutes...
In a separate bowl combine flour, 1/2 cup of sugar, baking powder, and salt until blended. In a separate bowl, combine egg, milk, vanilla, and butter. Add dry ingredients to wet and stir well.
Divide berries as desired into prepared pans. You can use several ramekins if preparing for a dinner party or one large dish. I opted for 3, as I made one for us and 2 for 2 of our neighbors who regularly extend us kindness...
Top each with a few dollops of the batter. This is fool proof. No need to completely cover or make pretty...
Bake for 25-30 minutes until the tops are golden brown...
While warm, sprinkle with a teeny bit of sugar. Good luck keeping your family out of the kitchen, as the smell is ridiculous...
As we hit the fields early in the season this year, picking was easy and the berries were gorgeous. We left with 2 huge boxes full of strawberries and spent all of $12.00. Can't beat it!
The Berry Cobbler recipe from Gautreau's in New Orleans (a teeny peek at our most recent trip HERE) has been hanging on my fridge and staring me in the face for months. A lot of cobbler recipes are full of sugar and butter so I tend to avoid making them. This one is actually on the tart side and relatively clean. Figured I would give it a shot as we have major berry surplus.
Gautreau's Berry Cobbler
2 pints of strawberries- hulled and quartered
1 pint of blueberries (I substituted with strawberries last night, as hello... had like 10 pints on hand)
1 cup sugar, divided
1 tablespoon of cornstarch
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/2 tsp vanilla
6 tbsp softened butter
Preheat oven at 375. Mix berries with 1/3 cup + 2 tsps of sugar and the cornstarch. Let sit for 10 minutes...
Divide berries as desired into prepared pans. You can use several ramekins if preparing for a dinner party or one large dish. I opted for 3, as I made one for us and 2 for 2 of our neighbors who regularly extend us kindness...
Top each with a few dollops of the batter. This is fool proof. No need to completely cover or make pretty...
While warm, sprinkle with a teeny bit of sugar. Good luck keeping your family out of the kitchen, as the smell is ridiculous...
Let cool 5 minutes before serving warm. At least with all strawberries, this cobbler is definitely on the tart side... so it is the ideal pair for a scoop of vanilla bean ice cream on top.
Friday, April 27, 2012
Weekend Happenings: It's Strawberry Season, St. Louis!
Man oh man, Mother Nature is full steam ahead!
Thies Farm and Eckert's just announced that pick-your-own-strawberries is officially underway almost a month earlier than last year! At Thies Maryland Heights location, pick-your-own is $1.50 per pound, while already-picked strawberries will be available for $2.50 per pint. At Eckert's -Belleville, pick-your-own is $2.50/pound this year.
While I love both Eckert's and Thies Farm equally and visit BOTH regularly... Thies Farm is only 5 minutes from my office so super convenient. If you have never been strawberry picking, the fruit straight off the vine is simply amazing. It is a fun family adventure and delivers the best strawberries that you will ever taste, as they have never been refrigerated.
Here is a teeny peek at our strawberry-picking adventure last year:
NITTY GRITTY:
Thies Farm (posts from our previous visits HERE):
3120 Maryland Heights Expressway
Maryland Heights, MO 63146
(314) 469-7559
http://www.thiesfarm.com/
Monday-Saturday 9am-6pm
Sunday 10am-4pm
Eckert's (posts from our previous visits HERE)
951 Green Mount Road
Belleville, IL 62220
(618) 233-0513
http://www.eckerts.com/index.htm
8 am – 8 pm daily
Thies Farm and Eckert's just announced that pick-your-own-strawberries is officially underway almost a month earlier than last year! At Thies Maryland Heights location, pick-your-own is $1.50 per pound, while already-picked strawberries will be available for $2.50 per pint. At Eckert's -Belleville, pick-your-own is $2.50/pound this year.
While I love both Eckert's and Thies Farm equally and visit BOTH regularly... Thies Farm is only 5 minutes from my office so super convenient. If you have never been strawberry picking, the fruit straight off the vine is simply amazing. It is a fun family adventure and delivers the best strawberries that you will ever taste, as they have never been refrigerated.
Here is a teeny peek at our strawberry-picking adventure last year:
NITTY GRITTY:Thies Farm (posts from our previous visits HERE):
3120 Maryland Heights Expressway
Maryland Heights, MO 63146
(314) 469-7559
http://www.thiesfarm.com/
Monday-Saturday 9am-6pm
Sunday 10am-4pm
Eckert's (posts from our previous visits HERE)
951 Green Mount Road
Belleville, IL 62220
(618) 233-0513
http://www.eckerts.com/index.htm
8 am – 8 pm daily
Tuesday, August 9, 2011
Peach Season: Peach Caipirinha Recipe
My favorite part of summer? The gorgeous produce! Our family loves peaches and it is that time again...
Last week we hit our favorite local farm for a basket full of fresh peaches. Delish. As it is super hot outside, it was the perfect excuse to make one of my favorite refreshing summer cocktails. Thought I would share it on the blog!
If you are one of my friends/clients or if you follow my Twitter feed, you know that my husband travels quite a bit for work. As part of those travels, he goes to Brazil twice a year. A few years ago, he brought me home a bottle of the local staple and I have been hooked ever since.
Cachaca (pronounced Ca-SA-sha) is a distilled liquor popular in Brazil, made from fermented sugarcane. Tequila is to Mexico as Cachaca is to Brazil... it is everywhere. As the margarita is to Mexico, the Caipirinha (pronounced KYE-puh-REEN-ah) is to Brazil. It is the perfect marriage of sweet and sour with a blend of the smooth sweet cachaca and plenty of fresh limes.
I have been playing with cachaca for years and the Peach Caipirinha is one of my favorite concoctions.
Peel and slice 1/2 of a large peach. Add 4-5 fresh mint leaves, 2 ounces of cachaca, 1 tsp of simple syrup (or a teaspoon of sugar/stevia/splenda), and the fresh-squeezed juice of 1/2 of a lime and muddle like crazy (or food process)...
On a side note, I have a container of fresh mint on my deck and highly recommend it. It is super hearty, inexpensive, and a great addition to most summer dishes/cocktails...
After muddled, fill the glass with ice and top off with club soda. Give the drink a toss from glass to glass and top with fresh mint...
Voila!
NOTE: While you cannot find Sagatiba cachaca in St. Louis *tear*, Randall's in South City has 3-4 different brands.
Last week we hit our favorite local farm for a basket full of fresh peaches. Delish. As it is super hot outside, it was the perfect excuse to make one of my favorite refreshing summer cocktails. Thought I would share it on the blog!
If you are one of my friends/clients or if you follow my Twitter feed, you know that my husband travels quite a bit for work. As part of those travels, he goes to Brazil twice a year. A few years ago, he brought me home a bottle of the local staple and I have been hooked ever since.
Cachaca (pronounced Ca-SA-sha) is a distilled liquor popular in Brazil, made from fermented sugarcane. Tequila is to Mexico as Cachaca is to Brazil... it is everywhere. As the margarita is to Mexico, the Caipirinha (pronounced KYE-puh-REEN-ah) is to Brazil. It is the perfect marriage of sweet and sour with a blend of the smooth sweet cachaca and plenty of fresh limes.
I have been playing with cachaca for years and the Peach Caipirinha is one of my favorite concoctions.
Peel and slice 1/2 of a large peach. Add 4-5 fresh mint leaves, 2 ounces of cachaca, 1 tsp of simple syrup (or a teaspoon of sugar/stevia/splenda), and the fresh-squeezed juice of 1/2 of a lime and muddle like crazy (or food process)...
On a side note, I have a container of fresh mint on my deck and highly recommend it. It is super hearty, inexpensive, and a great addition to most summer dishes/cocktails...
After muddled, fill the glass with ice and top off with club soda. Give the drink a toss from glass to glass and top with fresh mint...
Voila!
NOTE: While you cannot find Sagatiba cachaca in St. Louis *tear*, Randall's in South City has 3-4 different brands.
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