Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
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Getting Ready for Spring - Leek and Potato Soup

This past week at the Bountiful Blessings Farm has been filled with preparation for Spring. We finished the construction of our new high tunnel. All we have left to do is hang the doors and backfill. It is exciting to see the progress as we anticipate seeding and growing for this year’s produce season. The seeds have all been ordered; the soil has been prepared; the seed room erected; flats ready; many seeds have arrived; most everything is ready to go! The days are getting longer and the work is multiplying. Once again, the folks at Bountiful Blessings Farm Produce are ready to grow a wonderful crop and to serve our local friends and neighbors with fresh veggies! In the meantime, here is a wonderful recipe for Leek and Potato Soup:

 

Leek and Potato Soup

4 Tbsp. – unsalted butter

1lb - leeks, trimmed and finely sliced

1 ½ lb - potatoes, roughly chopped

1 ½ pt - vegetable stock

4 - Sprigs of fresh rosemary

1 ½ cups – Whole milk

2 Tbsp. - chopped fresh flat-leaf parsley

2 Tbsp. – Heavy whipping cream

Salt and ground black pepper to taste

Melt the butter in a large saucepan, add the leeks and sweat gently for 5 minutes, stirring frequently. Add the potatoes, stock, rosemary and milk. Bring to the boil, then reduce the heat, cover and simmer gently for 20–25 minutes until the vegetables are tender. Remove from the heat. Cool for 10 minutes. Discard the rosemary, then pour into a blender or food processor, and puree until smooth. Return to a clean pan, and stir in the parsley and cream. Season to taste. Reheat gently and serve.

 

Serves 4

 
 

Another Stew Recipe - Great Comfort Food for a Winter NIght

 As I mentioned yesterday, we love soups, stews and chowders in the winter. Here is another one of our favorite recipes. This is one my grandpa enjoyed, so we named it after him. Today has been one of those days on the farm. We wanted to get our new high tunnel covered but the wind was too strong. I guess it will have to wait until next week.

Burton’s Beef Stew:

2 lbs lean stew beef, cut into bite size chunks

1 ½ cups - flour

3 tablespoons cooking oil

2 cups boiling water

1 tablespoon Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon salt

1 ½ teaspoon pepper

1 large chopped onion (1 cup)

3 to 4 medium potatoes cut in 1 inch squares

3 large carrots quartered lengthwise and cut in 1 inch lengths

1 14-oz can tomatoes, bite size

1 14-oz can stew tomatoes

Directions:

Roll beef in flour. Heat oil in pot on medium heat then brown beef a few pieces at a time, setting aside each piece when browned when finished return all to the pot. Pour in boiling water and watch out for splatter. Add Worcestershire, garlic powder, salt and pepper. Lower heat, cover, and simmer for 2 to 2 ½ hours or until the meat is tender. Add onion, potatoes, carrots, and tomatoes then cook another 30 minutes until potatoes are tender. May be served hot but taste best when refrigerated overnight and reheated.

 
 

Home Made Kettle Corn

We eat a lot of popcorn at the Bountiful Blessings Farm. One of our favorite recipes is Kettle Corn. We also make quick caramel corn. I will post that recipe another time. Check out our web site for our home grown popcorn. I use one of those theater popcorn poppers to make all of our popcorn and this recipe. It works great. Nonetheless, the method printed here works well.

 

Homemade Kettle Corn

Ingredients:

1/4 cup vegetable oil

1/4 cup white sugar

1/2 cup unpopped popcorn kernels

Directions:

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

 
 

Grilled Habanero Salsa with Mango and MORE!

I am really looking forward to the growing season as I want to experiment with some of my recipes. Here is one I want to try. Someone sent it to me so I am unable to give credit to whomever came up with the recipe. Nonetheless, it looks wonderful.

Ingredients:

2 habanero peppers

2 mangoes

3 (3/4 inch) slices of fresh pineapple

3 ears of sweet corn

1/2 red onion

5 cloves of garlic, in their skin

2 TBSP olive oil

1/2 cup loosely packed cilantro, chopped

half of a lime

1/2 tsp salt

 

Directions:

  1. Start grill.

  2. Prepare ingredients: wash habaneros; cut mango flesh away from pit and remove peel; slice pineapple and remove core and rind; shuck corn; cut onion in half or into thick slices; seperate garlic cloves (leaving skins on) and place them in a grill-proof bowl with olive oil; wash and chop cilantro.

  3. Place habaneros, mango halves, pineapple slices, corn, onion, lime half and bowl with garlic and oil on grill. Turn items as needed. Remove from the grill as they begin to blacken. More than likely you’ll remove your mangos and pineapple slices first, followed by the habaneros, lime, onions and then corn. Remove your garlic last, as you’ll want to provide as much time as you can infuse the olive oil with the garlic flavor.

  4. As items cool, chop them into uniform bits so that everything is around the same size – except for the garlic and habaneros! You want to remove the skins from the habaneros and garlic cloves and then mince them as finely as you can.

  5. Combine everything together in a bowl and mix. Pour the garlic oil over the top and stir one more time and then taste test. Add up to a 1/2 tsp of salt if you believe it needs it.

  6. Serve with corn chips, on top of grilled chicken breast, along side pork tenderloin, or even just as a side dish because it is that good!  Enjoy!

 
 

Beef Stew Kind of a Day

BEEF STEW
2 pounds beef chuck or stew meat, cut in 1-inch cubes
¼ cup flour
1 ½ t salt
½ t pepper
1 ½ cups beef broth
1 t Worcestershire sauce
1 clove garlic
1 bay leaf
1 t paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced


Place meat in crock-pot. Mix flour, salt & pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients & stir to mix well. Cover & cook on low 10 to 12 hours. (High: 4 to 6 hours) Stir stew thoroughly before serving.

 
 

Winter Marinated Carrots

 We had some carrots in storage and used this recipe. Tasty!!!

Marinated Carrots

Makes 3 cups

1 lb carrots

2 1/2 Tbsp lemon juice

1/2 tsp Dijon mustard or other grainy mustard

1/4 c olive oil

1 or 2 green onions, chopped

1 Tbsp chopped parsley

1 clove garlic, crushed

Salt and black pepper

 

1. Scrub and peel carrots. Cut into uniform matchsticks or slices.

2. Blanch carrots in boiling water 3-4 minutes or until barely tender. Drain.

3. In a jar with tight-fitting lid, combine lemon juice, mustard, olive oil, onions, parsley and garlic. Shake vigorously.

4. Pour over warm carrots. Season with salt and pepper to taste. Refrigerate 6-8 hours or overnight.

 
 

Winter Comfort Food

If you are like many gardeners, you probably have a few butternut squash tucked away in your root cellar or other winter storage area. Here at the Bountiful Blessing Farm, we have an ample supply of Butternut squash set aside for ourselves this winter. This is one of my wife's favorite recipes.

Butternut Squash Soup

Makes 6 servings
6 Tbsp chopped onion
1/4 c butter
6 cups peeled and cubed butternut
squash
3 cups chicken broth
1/2 tsp salt
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper
8 ounces cream cheese, in pieces

1. Cook onions in butter in pot until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; reduce heat and simmer,
partially covered, 20 minutes or until squash is tender.

2. Puree squash. Return to saucepan. Add cream cheese, and heat, stirring occasionally, until cheese is melted and soup is very hot. Add more broth or water if needed to achieve desired consistency. Do not allow to boil.

 
 

Getting Ready for the Day - Anticipating Supper!

This morning I am heading out to pick up a load of wood and some cement blocks. A friend of mine is cleaning up some of his property and has to get rid of some things. I should be able to use the wood around the farm for upcoming projects. The cement blocks will be used for the cold frame and the hotbed. My wife and I discussed our plans for this evening and what we are going to fix for supper. Several ideas came up. Anyhow, here is what we decided to have for supper tonight. Now I have something to look forward to the rest of the day! These are a couple of great recipes. Give them a try, I think you will enjoy them!

 

Hamburger Casserole

1 lb. hamburger
1 can cream of chicken or mushroom soup
1 t. parsley flakes
1 small onion (chopped)
1 soup can evaporated milk
1 t. salt
½ t. pepper
Frozen tater tots

Brown hamburger & onion in skillet. Add salt & pepper. Remove from burner & drain. In separate bowl, combine soup, milk & parsley. Mix with wire whisk until smooth. Place hamburger mixture in a greased 2 quart baking dish. Pour soup mixture over hamburger. Top with tatter tots. Bake at 350 degrees for 50 minutes.

 

Roasted Fingerling Potatoes

2 c. potatoes, cooked, fingerling variety
1 garlic clove minced
½ c. fat free chicken broth
1½ t. rosemary
¼ t. black pepper

Preheat oven to 400 degrees. Combine potatoes, garlic & ¼ c. chicken broth in metal pie pan. Sprinkle with rosemary. Roast for 15 minutes until the broth evaporates. Add remaining broth. Flip potatoes & roast for 15 minutes more. Remove from oven & sprinkle with pepper.

 
 

Another Year of Bountiful Blessings

Even though the business started in 2011, Bountiful Blessings brings a lot of experience to the table. The Wielert family has been involved in agriculture and horticulture for four generations. Ranging from cattle production, greenhouse operation and vegetable farming over the years, the Wielerts have been described by friends and neighbors as quality growers. Located five miles north of Hinckley, Illinois on McGirr Road, Wielert's Bountiful Blessings Farm Produce is situated on some of Illinois' most bountiful farm land. In the spring of 2011, after being prompted by his father, Jeff Wielert opened Bountiful Blessings Farm Produce to provide locally produced food in the local market. Jeff's parents, Allan and Bette Wielert help him to produce a top quality vegetable crop available on the farm and at other local sites. Their goal is to bring a healthy, delicious product to your table at an affordable price.

In 2012, Bountiful Blessings will be expanding to meet the needs of the local area. With over 10 acres of sweet corn and 10 acres of vegetables and pumpkins, Bountiful Blessings will continue to offer a top quality food product at affordable prices. Be sure to visit the farm or one of their stands this spring!


 
 
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