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Spring 2013 Recipes

June 8, 2013

If you visited us at the Meet the Growers event at Hen House today, thanks for stopping by! Here are the recipes we sampled…

Mint Chocolate Chip Cookies

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 bag semi-sweet chocolate chips
1/2 cup fresh mint leaves

Directions:
Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

In a food processor, pulse the mint leaves and sugars until finely chopped and combined.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and stir in the chocolate chips by hand.

Drop the cookies by heaping tablespoon onto a parchment lined cookie sheet or on a silpat liner. Bake until the cookies are very lightly browned, about 12 minutes.

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Lemon Rosemary Shortbread Cookies

Ingredients:

2 sticks unsalted butter, softened
3/4 cup sugar
1 Tablespoon lemon zest (from 1 lemon)

1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 egg
2 cups all purpose flour
1/2 cup whole wheat flour (can substitute all purpose)
1 Tablespoon fresh rosemary, minced
3/4 teaspoon salt
Directions:

In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add lemon zest, lemon juice, vanilla and egg and beat until incorporated.

In a medium bowl, whisk together both kinds of flour, salt and rosemary.

With the mixer on low, gently add dry ingredients into butter mixture. Mix until ingredients are well combined and a stiff dough is formed.

Cut two 12×16 inch pieces of plastic wrap. Divide dough in half placing one half of the dough on each piece of plastic wrap.  Use your hands to form two 1 ½ inch diameter logs. Open the plastic wrap and sprinkle logs with sugar (if desired) and roll a bit more to coat the logs well in the sugar. Wrap logs tightly in the plastic wrap, place on baking sheet and freeze logs for 1 hour or until firm.

Preheat oven to 375°. Line baking sheets with parchment paper or silpat and set aside.

Remove dough logs from the freezer and remove the plastic wrap. Slice dough into ¼ inch thick slices and place on prepared baking sheets 1 inch apart.

Bake until cookies are just golden at the edges, about 12-16 minutes. Allow cookies to cool on wire racks. Store cookies in an air tight container for up to 4 days.

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Basil Pesto

Ingredients:

  • 1/2 cup walnuts
  • 2.5 tablespoons chopped garlic (about 5 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/4 cups extra virgin olive oil
  • 1 cup  grated Parmesan

Directions:

Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve immediately or store in refrigerator.

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Stay Tuned!

May 20, 2013

We’re undergoing some changes at Cal-Ann! We’re working on some great new things including a new website and a re-vamped blog. Thanks for stopping by. We’re excited to share our fresh new look with you soon! Until then, visit us on Facebook at www.facebook.com/calannfarms for up to date information about our products.

Basil Box

A Store Visit & Summer Time Recipes

June 24, 2012

We’re going to be at the Whole Foods Local Road Tour at 6621 W 119th Street in Overland Park today. We’ll be sampling some great new recipes and talking to folks about our living basil. Hope you can stop by!

If you came to see us and you’re looking for recipes, here they are… Enjoy!!

Summer Basil Punch

4 to 6 servings (4 cups)

Ingredients:

  • 3/4 cup packed fresh basil leaves
  • Juice from 2 large lemons (about 1/2 cup fresh lemon juice)
  • 1/2 cup agave or honey (OR in place of the lemon juice and agave or honey, you can use lemonade from concentrate)
  • 8 medium fresh or frozen strawberries, thawed and sliced
  • One 750ml bottle sparkling white grape juice
  • 1/2 cup soda water or sparkling water, chilled

Directions: Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, grape juice and soda water.

Summer Fruit Crumble

4 servings

Ingredients:

  • 3 apples, quartered, cored and finely chopped (we used granny smith apples and pears)
  • 2 pints blackberries
  • 2 tablespoons balsamic vinegar
  • Small handful basil, chopped
  • 5 heaping tablespoons sugar
  • 1 box lemon cake mix
  • 1/4 pound butter

Directions:

Preheat the oven to 400 degrees F. Put the fruit into the bowl with the balsamic vinegar, basil, and 2 tablespoons of sugar. Add a little more sugar if your blackberries are a bit sour. Mix and put aside to marinate.

Mix in a food processor or with a fork the cake mix and butter until it resembles coarse crumbs.

Put the fruit into an ovenproof serving dish or into individual dishes. Sprinkle the crumble mixture evenly over the fruit, Bake it in the oven for about 30 minutes, or until the middle of the crumble is evenly golden and the fruit has started to bubble up around the edges.

Sweet Basil Pesto

4 servings

Ingredients:

  • 2   cups Cal-Ann Farms basil leaves
  • 2   garlic cloves, peeled & chopped
  • 1   cup walnuts
  • 1   cup extra virgin olive oil
  • 1   cup grated parmesan cheese
  • ¼  cup grated Romano cheese
  • Salt & pepper to taste

Directions:

Combine basil, garlic & walnuts in a food processor. Add olive oil in slow steady stream. Add cheeses, salt and pepper. Makes enough for 2lbs of pasta. Will keep for 2 weeks or more in fridge.

Basil for your Sweetheart!

February 9, 2012

Did you know?…

In Italy, basil has been and still is a sign of love. According to the tradition, if a man gives a woman a sprig of basil, she will fall in love with him and never leave him.

Today, he’d probably have better luck if he made her pesto and served it over pasta with some bread and a little wine. Even better, if he did the dishes afterwards!

A Simple and Delicious Dinner

December 10, 2011

I’m always on the lookout for simple dinners that are full of protein and veggies. This is a great one from Food Network Magazine.

Skillet Rosemary Chicken

Ingredients

  • 3/4 pound small red-skinned potatoes, halved, or quartered if large
  • Kosher salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves reserved)
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

A Whole New Product Line!

September 29, 2011

It’s true, we do love basil. But, we also love our customers and they were asking for something more. Our big bunch living basil will still continue to be in stores across the Kansas City area but now customers have some exciting new options.

We’re really proud to introduce a new line of products that include basil, and 10 other living herbs. You can now find the following great new choices at select Hen Houses:

  • Sweet Basil
  • Baby Dill
  • Chives
  • Marjoram
  • Mint
  • Oregano
  • Rosemary
  • Sage
  • Savory
  • Tarragon
  • Thyme

All of these products (except for basil) are to be stored in your refrigerator in their plastic container. Just like the larger living basil, this kind cannot be refrigerated. However, it can stay in the plastic container on your counter.

Check the new line of products out in the refrigerated produce section at the following Hen Houses :

  • 15000 W 87th St. Lenexa, KS 66215
  • 6950 Mission R. Prairie Village, KS 66208
  • 4050 W. 83rd Prairie Village, KS 66208

The following two stores will be coming soon!

  • 6238 Chatham Ave KC MO 64151
  • 11721 Roe Ave. Leawood, KS 66211

We’re really excited about these new products and would love to hear what you think about them!

Seeking Basil Lovers!

August 24, 2011

We love basil and we’re looking for fellow basil lovers to join our team!

Cal-Ann Farms is a small, locally owned produce company that supplies basil and other varieties of herbs to grocery stores within the metro area. We’re looking for part-time employees with flexible hours. Potential hours will range from 8-15 hours a week. Applicants should be comfortable with quality control and packaging of product.  Schedule will vary between 2 and 3 days a week and reliable transportation to Basehor is essential. If you’re creative, fun and like working in a casual environment, we want to meet you! Check out our website for more info about our company.

Download the employment application here : www.calannfarms.com/Cal-Ann_Employment_Application.doc

Completed applications should be e-mailed to: info@calannfarms.com