Four Generations of Farmers

Spring top sweet onions

Kale bouquet

Red Potatoes

Cheryl's Romanesco Pasta Salad

1 head Romanesco       1 clove thin sliced garlic clove     2 each mini yellow & red julienned peppers  1 sm. shallot 2 sm. carrots      4 oz Parmigiano cheese finely graded  6 oz Romano, 4oz fine grade, 2oz course  1 pound pasta 3 Tbs. heavy cream  1 Tbs. + 2 tsp. extra-virgin olive oil    1 1/2 tsp. black pepper   salt to taste

Prep Roamesco into bite size florets. Blanch 3 min. in boiling water and then shock in ice water. Cook pasta, al dente. Place finely graded cheeses in a medium bowl, reserving course cheese for garnish. Saute thin sliced garlic, peppers, shallot and onion in 1 Tbs. olive oil. Add Romanesco florets and a pinch of salt to coat with olive oil. Remove saute pan from heat. Drain pasta, reserving  1 1/2 c. cooking water. Return pasta to pot. Whisk 1 c. pasta water into finely graded cheeses followed by cream, 2 tsp. olive oil & black pepper. Combine all ingredients and stir to coat. Let sit for a few minutes, if too thick add more pasta water. Top with coarsely grated cheese. Enjoy, pronto!


 We are ready for your holiday table. Orders require a minimum of 24 hours to process. Contact us for pricing and pack size.

Our goal is to provide healthy and safe products from our farm to your table.

     


Weekly Availability 2017

Available now ( April 3)

Cabbage- Savoy & Red

Kale- Red Russian (bunches)

           Lacinato (bunches)

           Curly (bunches)

           Kale bouquet ( all three            varieties in a bunch)

Potatoes-red A & B's

St. Augustine Sweet Onions-  bunched or boxed

Swiss Chard-

         Rainbow Leaf Mix (bunches)

Sweet Potatoes-

Covington, Burgundy (Petites and jumbo sizes).








Check out our Seasonal Product Availability under Produce Pictures.

Savoy Cabbage

 Elkton, Florida

Blue Sky Farms