Home Page
Farm Market
Farm Market
Our Farm

Directions
Pictures

*Upcoming PYO Dates

Strawberries

-JUNE-

Blk/Rd Raspberries

-JULY-

Peppers

-AUGUST-

Tomatoes

-AUGUST-

Weather At Rainbow Farms

 

Strawberry Cooler

  • 1 10-oz package frozen strawberries or 1 cup fresh sliced strawberries and 1/4 cup sugar
  • 1 Cup milk
  • 1 Cup water
  • 1/2 tsp vanilla
  • 6 Ice cubes
  • Combine all ingredients except ice cubes in the processing jar of a blender or food processor. Blend until the mixture is smooth, then add the ice cubes, one at a time, and continue processing until they have been thoroughly incorporated. Serve immediately.

 

Strawberry-Orange Shake

  • 16-oz Frozen, whole strawberries
  • 1 Can (6-oz) frozen orange juice concentrate, slightly thawed
  • 2 Cups skim milk
  • 1 Cup nonfat vanilla yogurt
  • Chop berries in blender or food processor. Add juice concentrate, puree. Add milk and yogurt blend. Serves 6 (134 Calories, 0 Grams Fat)

 

Strawberry Striped Delight

  • Combine 1 1/2 cups gram cracker crumbs, 1/4 cups sugar and 1/3 cup cup melted margarine. Press firmly into bottom of 13x9 inch pan. Freeze at least 10 minutes
  • Meanwhile, beat 1 package (8-oz) cream cheese, softened, with 1/4 cup sugar and 2 tbsp milk until smooth. Fold in 1 1/2 cups non-dairy whipped topping. Spread over crust. Top with 2 pints strawberries, hulled and halved. Prepare 2 packages (4-oz servings) instant vanilla pudding, using 3 1/2 cups milk. Pour over berries. Chill overnight or at least several hours. Shortly before serving, spread 1 1/2 cups thawed non-dairy whipped topping over pudding. Garnish with strawberries

 

Strawberry Torte

  • Beat 9 egg whites until fluffy
  • Add 1/4 tsp cream of tartar
  • Gradually add 1 cup sugar

Fold in:

  • 1/2 tsp vanilla
  • 19 Crushed ritz crackers
  • 1/4 Cup chopped pecans (or other nuts)
  • Put into a 9x13 ungreased pan
  • Bake at 325 degrees for 15-20 minutes (until firm to touch)

Topping:

  • 2 Cups cool whip (I used fat free)
  • Fold in: 2/3 cup crushed macaroon cookies
  • 1 tsp vanilla
  • Serve with fresh or frozen strawberries

 

Creamy Raspberry Dessert

  • 1 Cup graham cracker crumbs
  • 3 tbsp sugar
  • 1/4 cup butter or margarine, melted

Filling:

  • 1 Package (10-oz) frozen raspberries, thawed
  • 1/4 Cup cold water
  • 1 Envelope unflavored gelatin
  • 1 Package (8-oz) cream cheese, softened
  • 1/2 Cup sugar
  • 1 Cup whipping cream, whipped fresh raspberries and whipped cream for garnish
  • Combine crumbs, 3 tbs[ sugar and butter. Press onto the bottom of a 8-In or 9-in springform pan. Bake at 350 Degrees for 10 minutes. Cool. Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside in a small sauce pan, combine juice, cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove from the heat; cool for 10 mintues. In a mixing bowl, beat cream cheese and sugar till blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully as mixture will set up quickly. By hand gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream. Yield: 10 servings.