Dessert

Luscious Seedless Long English®

Cucumber Peppermint Rock Candy

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Homemade Cucumber Peppermint Rock Candy
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Ingredients
  • 3 cups granulated sugar, plus more for rolling
  • 1 cup cucumber water* (1- 2 cucumbers and a splash of water)
  • A few drops of peppermint oil
  • Food coloring, as desired
  • *You will also need jars, clothespins and candy sticks (like these off Amazon)
Instructions
  1. Start off by making your cucumber juice: take a cucumber or two and place in a high-powered blender like a Vitamix. Pulse blend on high until cucumber is fully blended and only juice remains. Set aside.
  2. Next, take a strainer, milk nut bag, etc. and strain cucumber juice into a glass or jar, discarding any pulp.
  3. Now let’s make your syrup: combine sugar and (strained) cucumber water in a small saucepan over medium heat. Stir constantly until sugar starts to dissolved.
  4. Continue cooking until sugar is completely dissolved. Adjust temp as needed. You do not want to burn sugar mixture!
  5. Once sugar mixture starts to bubble, reduce heat slightly. Then continue cooking until mixture is completely clear, and all sugar is dissolved into a syrup.
  6. At this point, you want to add any flavorings or color. We used peppermint flavoring, and added a couple drops of green food coloring to bump up the color.
  7. While waiting for sugar to dissolve, prep sticks. Dip the top part half (or less) of the stick in your sugar mixture. Then carefully roll the coated part of your stick in sugar.
  8. Using a candy thermometer (or comparable) check temp. Once temp is 220 degrees proceed to carefully pour mixture into 1-2 jars.
  9. Now, using a clothespin, suspend stick in the syrup in your jar as shown. Be careful to make sure that stick is ¾ of an inch or more from the bottom of jar. Set aside.
  10. Finally, wait! This process usually takes at least five days, but can take longer. Make sure your jars are set aside in a place where they will not be disturbed.
  11. Once you see that crystals have formed, and you are happy with the size of them, you can carefully remove your rock candy sticks from the jar. After removal, suspend in a separate, empty jar to dry.
  12. After rock candy sticks are dry, enjoy!

Recipe and photography created exclusively for Village Farms by Lunches + Littles Read- Home for the Holiday Activities

Appetizers

Breakfast

Dessert

Lorabella Blossom®

Tomato Jam on Sage & Feta Scones

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Lorabella Blossom Tomato Jam on Sage & Feta Scones
Author: 
 
Ingredients
  • 2 pints Village Farms Lorabella Blossom® tomatoes
  • 1 tablespoon coconut sugar
  • 1 tablespoon balsamic vinegar
  • Scones
  • 3 cups blanched almond flour
  • ⅔ cup tapioca flour (or starch)
  • ⅓ cup coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • ¼ cup heavy whipping cream
  • ½ cup butter, chilled and cut in cubes
  • ½ teaspoon vanilla extract
Instructions
  1. Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl.
  2. Whisk until the dry ingredients are combined.
  3. Add the eggs, cream, butter and vanilla to the bowl.
  4. Use your hands to mix everything together until incorporated and combined.
  5. Use a rubber spatula to fold in the feta and chopped sage.
  6. Transfer the dough to a cutting board and form into a large circle with your hands. Use a sharp knife to cut into size large triangles.
  7. Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.
  8. While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat.
  9. Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes.
  10. Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.
  11. If you like chunky jam, transfer to a jar and set aside. If you like smoother jam, transfer to a food processor and process for about 30 seconds until the jam is less chunky before transferring to a jar.
  12. When the scones are done baking, transfer to a cooking rack then serve with the jam.

Recipe and photography by The Toasted Pine Nut

Cabernet Estate Reserve®

Cherry No.9®

Dessert

Lorabella Blossom®

Scrumptious Mini® Cucumber

Sweet & Savory Ice Pops 4 Ways

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Cherry No. 9 Fall in Love Again® Popsicle
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Prep time: 
Cook time: 
Total time: 
Yields: 8 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

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Cabernet Estate Reserve® Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

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Scrumptious Mini® Cucumber Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers, peeled
  • 1 ¼ cup honeydew
  • 12 mint leaves
  • 2 tablespoons lemon juice
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

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Lorabella Blossom™ Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 servings
 
Ingredients
  • 8 Village Farms Lorabella Blossom™ tomatoes
  • 2 cups frozen peaches, defrosted (about 4 fresh, peeled)
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • ¼ cup coconut milk
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Make Your Summer Pop

Appetizers

Cherry No.9®

Dessert

cherry tomato thumbprint cookies

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cherry no. 9 fall in love again® pepper jelly jam
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Ingredients
Instructions
  1. Place cherry tomatoes in a saucepan and cook on medium for 12–15 minutes or until liquid is reduced to a thick sauce. Let cool slightly.
  2. Add red pepper jelly and sugar and stir until dissolved. Pulse in a small food processor until tomato skins are combined.
  3. Refrigerate for 20 minutes before filling cookies. Mixture should be thick.

 
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cookie dough
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Ingredients
  • 1 Egg, separated
  • ¼ cup Brown sugar firmly packed
  • 1 cup Flour
  • 1 pinch Salt
  • ¼ cup Shortening
  • 1 tsp Vanilla
  • ¼ cup Butter
  • 1 cup Walnuts, finely chopped
Instructions
  1. Preheat oven to 350º. Cream butter, shortening and brown sugar in a stand mixer on medium speed until fluffy. Add egg yolk and vanilla.
  2. Combine flour and salt in a small bowl. Add flour mixture to the mixer a little at a time, making sure not to over beat.
  3. In a separate bowl, beat 1 egg white and set aside.
  4. Make 16 quarter-sized balls with the dough and create a deep well in each cookie using your thumb or the back of a small spoon. Cookies expand when baking, so smaller balls are better.
  5. Place unfilled cookies into the freezer for 15 minutes prior to baking.
  6. Remove and bake for 16–18 minutes until golden brown. Remove and reform the wells if needed. Let cool and fill with tomato jam.

Recipe and photography by Nancy Farrar

Read “An old-fashioned Texas Christmas“