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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

Seasonal Herbs for the Holidays!

November 19, 2010

Cal-Ann Farms is testing out some new products, especially for the holidays!

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We’re super excited to offer living varieties of mint, dill, thyme, oregano and sage in several Hen House markets. These new herbs are grown just like our living basil and are to be used a little at a time, or all at once. We think these products will be fabulous for your upcoming holiday meals and we hope to hear your feedback, since these are currently test products.

For those of you that have purchased some of these tasty ‘limited thyme herbs’ (snazzy play on words, eh?) here are some additional care instructions. Keep in mind, these are just suggestions, you  may find a great way to care for your living herbs that is a little different. We’ve tried lots and lots of ways and we think these are some of your best options…

CARE INSTRUCTIONS

Oregano, Mint, Sage & Thyme 

  • Place in a cup (in or out of sleeve) on you counter and add about 1/2 inch of water.
  • When the root cube begins to lighten (the water in the cup will be gone) add more water.
  • Keep away from direct sunlight. You can put Dill on the counter (don’t let it dry out) but for longer shelf life see below.  
  • 

Dill & Watercress 

(Also, Sage, Thyme and Mint do well this way)

  • Place in cup with 1/2 inch of water and refrigerate (we put it in the door so it doesn’t get too cold!)
  • For Dill and Watercress add water before the cup goes dry. For the others, there’s no need to add additional water unless the plant seems dry.
  • Dill also does well in a Debbie Meyer “green bag” with a damp root cube (no cup) and sealed. We’ve done it this way and it’s lasted over two weeks!
  • Watercress loves to be in water the whole time!

As always, never refrigerate your living basil, no matter what the variety.

A big THANK YOU for trying these new products and sharing them with your friends and loved ones. We’d love to hear your feedback. You can vote for some or all of the products below!

Happy Thanksgiving!