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Posted 4/17/2017 11:50am by Rebeca Ward Rogers.

The spring farm tour is scheduled for Sunday afternoon, May 21.  It will start at 2 CST (3 EST) and generally takes about 2 hours.  I'll be posting more about the tour as we finalize our plans, but save the date and plan to join us.

We do ask that you let us know if you plan to come and how many will be in your group.  That allows us to have enough refreshments and farm workers on hand to treat you well.

You can respond by phone (334.667.6902, land   706.835-5985, cell) or by email (customerservice@pecanpointfarm.com or pecanpointfarm@bellsouth.net).  

Hope to see you here at the farm!

Posted 4/20/2016 8:52am by Rebeca Ward Rogers.

As many of you know, here at the farm we have a specialized piece of equipment we had custom made in Canada just for rolling oats.  That’s right, we don’t buy pre-rolled oats.  We roll our own.  It really does taste better, and because with time the grain loses nutritional value and flavor.  These freshly rolled oats taste better and are better for you.  Really.  

So, beyond your basic oatmeal, what else can be done with these great oats?  One thing you can do is to bake your oats.  Think about this when you have a crowd for breakfast.  Use your imagination – think cinnamon and apple baked oatmeal, or peaches and cream.  Most baked oat recipes call for oats, milk or water (milk makes it creamier), and maybe an egg to lighten it up.  Whip it together, pop it in the oven for about 30 minutes, set the table, make coffee, and breakfast is ready.  

You can add it to baked goods. Oatmeal cookies come to mind, of course, but a few oats added into any cookie recipe improves it.  Don’t stop there.  Add oatmeal to your pancake (have you tried out Whole Wheat and Oat Flour Pancake Mix?) – just whirl that oatmeal in a blender or food processor and voila! oat flour.  I often add a few oats (sometimes cooked if we have a bit of cooked oatmeal leftover, but often raw) to yeast bread.  It tends to help the bread keep longer and stay softer.  

Oatmeal is used to make a lovely, healthy drink – I’ve seen it called ‘horchata’ in Mexican recipes and ‘avena’ in Columbian ones.  Similarly it can be used to make oat milk, a dairy substitute.  We often add it to our smoothies to add additional creaminess along with all that oat fiber that is so good for your system and helps fill you up.  

I just found a recipe for an oat crumble crust that I’m giving you below, that sounds wonderful.  Use this in place of graham cracker crumbs for an uncooked pie.

Oat Crumble Crust, from adapted from the website, seriouseats.com

3 cups rolled oats

1 teaspoon salt

½ cup white whole wheat flour

8 ounces softened butter

1 cup packed light brown sugar

3 tablespoons melted butter

  1. Preheat oven to 350 degrees.
  2. Combine rolled oats, salt and flour in a food processor.  Grind until oats are broken into small pieces, about 20 seconds.
  3. With a mixer, cream 8 oz butter with brown sugar until light and fluffy – about 4 minutes.  Add dry ingredients from food processor and mix on low until blended.
  4. Spread evenly over a parchment lined sheet tray and bake 10 minutes, rotating tray halfway through.
  5. Remove pan from oven, break up mix using spatula, stirring to mix well.  Re-spread and cook another 10 minutes, again rotating the tray.
  6. Remove from oven and allow to cool.  Break into pieces and process in food processor until evenly mealy. 
  7. While running processor, slowly pour 3 tablespoons melted butter through the tube.  The mix should be slightly damp.
  8. Pour into a pie plate, press crust into shape on the edges and bottom.  Chill for at least 20 minutes before filling.  

 

Posted 8/7/2015 6:10pm by Rebeca Ward Rogers.

We have been asked to find out if any of you in the Montgomery area would be interested in coordinating with other Montgomery area people with the intent of taking turns making regular trips out to the farm in order to purchase fresh farm products and carry them back.  If you are interested please send me a note and I’ll try to put you all together.

We just love it when we work as a community!

Posted 8/3/2015 10:35am by Rebeca Ward Rogers.

Dominic, our grandson, is visiting this week and loves adding chocolate syrup to his milk - so we just made some chocolate syrup to have on hand.  I know chocolate milk mix and chocolate syrup are not too expensive, but by making it ourselves we know exactly what is in it.  I thought I'd share the simple recipe with you, in case you would like to try it.

 

  • 1 cup cocoa (I usually use organic dark cocoa, but use what you have that you like)
  • 1 cup sugar (I use either white sugar or raw sugar, depending on what is here at the farm)
  • 1 cup water
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract

In a small saucepan, mix together the cocoa powder, salt and the sugar.  Mix really well, as it helps when you do the next step.

Stir in water.  I use a wisk, and stir, stir, stir.  You have to work a bit at wetting the cocoa powder.

When the mixture is pretty much smooth, cook over medium heat until the mixture simmers.  Continue to simmer and stir for about 3 minutes.  Don't let it burn!

Take it off the heat, add in the vanilla, taste and adjust for seasonings, cool and bottle.  Store in the refrigerator.