You don’t need to carve a pumpkin to create some spectacularly festive pumpkins! Try these fun sticker packs to create your fall porch decor!
You’ll Need:
Pumpkins of various sizes (we have a bunch here at the farm)
3D Foam Sticker Kit
Face Sticker Kit
To Make:
Peel and stick! That’s it!
We look forward to seeing y’all here at the farm for loads of Fall fun!
Fall is such a fun time of year for crafts! From painting pumpkins to making crayon rubs of leaves, there are so many great projects to do to keep the little ones entertained. Try this hand-print spider craft!
You’ll Need:
Black construction paper
Google eyes
Glue
Safety scissors
White colored pencil, marker or crayon
Yarn
Tape
To Make:
Using the white colored pencil, help your child trace their hands. They can choose to have 10-legged spiders or 8-legged spiders. Help your little one cut out the hands or cut them out for them. Using glue, paste the palms over one another so that the fingers are splayed out. Stick the google eyes on and use the white pencil to make a smile complete with fangs. Cut a piece of string and tape it to the back of the spider to hang. Get the whole family involved to make a heap of the creepy critters!
We look forward to seeing y’all here at the farm for loads of Fall fun!
Who doesn’t remember coming in from playing outside in the summer sun to the welcoming scent of fresh baked blackberry cobbler? We just happen to grow some of the best berries in Tennessee. Pick some up at a farmers market near you and try out this tasty recipe!
You’ll need:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Cinnamon
To make:
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl. Sprinkle mixture over fruit. Drizzle melted butter over topping.
Bake for 35 minutes or until lightly browned and bubbly. Let the cobbler stand for ten minutes. Serve warm with whipped cream or ice cream and enjoy!
Visit our blog for more delicious recipes!
Overnight Blackberry Oats
Some summer mornings are too hot to be cooking eggs and bacon over the stove. We grow some of the best blackberries in Tennessee and they go great in overnight oats.
You’ll need:
1 cup farm fresh blackberries
1/2 banana
1/2 cup milk of choice
½ tsp vanilla extract
½ cup rolled oats
To make:
Put the blackberries, banana, almond milk and vanilla in a blender and blend until completely smooth.
Pour the mixture into a bowl or glass jar and stir in the oats. Cover and place in the refrigerator overnight to allow the oats to soak and soften. The next morning, top the oats with some fresh sliced bananas and blackberries and enjoy!
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This recipe was given to us by our marketing gal who spent some time in Los Angeles. One of her favorite treats was from a neighborhood fruit stand off Sunset Boulevard. A Latino gentleman would cut up fresh fruit like pineapple, mango and watermelon and then top it off with lime juice and chili spices. She swears it’s good so we’re going to give it a go!
You’ll need:
To make:
Mix spices together in a bowl until well blended. Put watermelon into two bowls, sprinkle evenly with spice mixture and top with lime juice.
Give it a go and let us know what you think!
Our summer CSA farm shares include some of the best blueberries you’ll ever taste so it makes sense they make some pretty incredible blueberry muffins!
You’ll need:
To make:
Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.
Mix 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil to a 1 cup measuring cup and then add the egg and enough milk to reach the 1 cup mark. Mix this with the flour mixture. Fold in your farm-fresh blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
For the crumble topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix ingredients with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done. Stick a toothpick in the muffin. If it comes out clean, muffins are done!
Enjoy with a cup of coffee for the perfect breakfast!
Click here to see what other goodies are included in our summer CSA farm shares! Visit us on Pinterest for more delicious recipes!
We love everything about Easter here at Falcon Ridge Farm! We especially enjoy hiding all the eggs for families to come and hunt! Speaking of Easter eggs, did you know you can make 100% natural egg dye from common kitchen scraps?
Color Concoctions:
Blue: Add 1 cup of chopped purple cabbage + 1 cup of water
Red: 1 cup red onion skins + 1 cup of water
Pink: 1 cup shredded beets + 1 cup of water
Yellow: 2 tablespoons of turmeric + 1 cup of water
To Make:
You’ll need a separate pot for each color you want to make. Add 1 cup of water to each pot and add your natural dye ingredient. Bring to a boil and then turn the heat down and simmer for 15-30 minutes, covered. You’ll want the dye to be a few shades darker than the hue you want for your egg.
Remove from heat and allow dye to cool for up to 20 minutes.
Poor the cooled dye through a mesh strainer and add 1 tablespoon of white wine vinegar to each of your dyes. Add your eggs and put in the refrigerator to chill until the desired color is reached.
That’s it!
Easter is EGGcellenet here at the farm! We have exciting egg hunts, Easter Bunny visits, lots of farm animals to pet and MORE! Learn more about Easter on the farm!
Visit us on Pinterest for fun egg decorating ideas, crafts and delicious recipes.
Did you know that the majority of carrots grown prior to the 1500s were purple, yellow and white? We actually have the Dutch to thank for orange carrots. In the late 1500s, farmers began growing a strain of carrots that were higher in beta carotene in honor of William of Orange. We like them all, but for this side dish, we’re using colorful carrots!
You’ll need:
To make:
Preheat the oven to 425 degrees.
Scrub carrots and trim tops to 1 inch. If some of your carrots are thicker than others, cut them in halves lengthwise so that they are along the same diameter as the others.
In a large bowl, toss carrots with oil so that they are evenly coated and spread them, single layer, on a large rimmed baking sheet. Sprinkle evenly with salt and pepper. Toss several sprigs of thyme on top, keeping two sprigs for garnish.
Roast, stirring every 10 minutes. Carrots are done when they are tender and caramelizing around the edges. Remove the thyme stems prior to serving. Add additional salt and pepper to taste if needed.
Transfer carrots to a serving dish, sprinkle with fresh thyme and serve!
Visit our blog for more delicious recipes! We look forward to seeing you here at the farm for Easter festivities!
Along with being a good way to use up all those boiled Easter eggs, Deviled Eggs are a go-to appetizer for your family dinner. Add a little food coloring to make these traditional bites pop!
You’ll need:
To make:
If you don’t have hard-boiled eggs already, follow these steps for a quick batch. Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for 20 minutes. Drain and cover eggs with cold water. Peel your eggs after they’ve cooled.
Cut hard-cooked eggs in half lengthwise and remove yolks. Mash yolks in a bowl with mayo, salt, black pepper, smoked paprika to taste, and dry mustard until smooth.
Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
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Sugar snap peas are tasty right off the vine, but adding a little bacon adds a punch of flavor to this delicious vegetable!
You’ll need:
1 tbsp extra-virgin olive oil
1 tbsp butter
8 oz sugar snap peas, trimmed
Ground black pepper to taste
13 oz green peas
1 tsp salt
8 oz bacon
2 tbsp all-purpose flour
1 1/2 cup chicken broth
1/4 cup heavy cream
1/2 tsp fresh nutmeg
1/2 cup fresh mixed herbs, chopped (such as: parsley, thyme, sage)
Squeeze of fresh lemon juice
To make:
Sign up for our CSA Farm Share Membership and get fresh peas, herbs, and more to whip up this dish!
