Wednesday, April 28, 2010

Planning Your Weekend?


Have you always wanted to grow beautiful flowers or have your own garden, but didn’t think you had the time or space to do it? Come to the Red Barn’s Free Container Gardening Class to learn how to select the best plants for your area. Save some space in your schedule this Saturday, May 1st, from 10-11 a.m. to come learn the best tips and tricks to keeping your garden looking great all summer long from USU instructor Meredith Seaver. All ages invited to attend.

Giving Back

At the Red Barn, we know the importance of community. Without our loyal customers we would cease to exist, which is why we believe in giving back to those around us. Whether it is donating apples for a Relay for Life, sponsoring Payson High School sports teams, or tossing out candy for Santaquin’s Orchard Days parade, we try to do our part. Our most recent effort is to help raise funds for Hailey Angel’s Silent Auction. Hailey was taken from this earth after only 2.5 months of life from SIDS. We know the toll this condition takes on families, and have donated some products for the silent auction to help purchase Hailey’s headstone.If you, or someone you know, have the means to bid or donate goods for this auction, please visit http://fabulousfunfinds.blogspot.com. Bidding will begin at 12:01 A.M. May 12 and end at 9 P.M. PST on May 13. For more information you can also visit the pay-it-forward website Hailey Angel.

Tuesday, April 27, 2010

Tasty Tuesday: Puffy Apple Oven Pancakes

For this week's Tasty Tuesday, I'd like to share a family favorite recipe from my dear friend Amy's collection at Recipe of the Week.

Puffy Apple Oven Pancakes
(this serving size is for two, see note at bottom for doubling)

Ingredients:

1/2 cup milk
2 tbsp butter or margarine
2 tbsp brown sugar
1/4 tsp ground cinnamon
1 medium Red Barn apple
2 large eggs
1/2 cup flour
1/4 tsp salt

Heat oven to 400 F.
Melt butter in pie plate, 9 x 11 1/4 inches, in oven. Sprinkle brown sugar and cinnamon evenly over melted butter.
Peal and thinly slice apple. Arrange over sugar and cinnamon.
Beat eggs slightly in a medium bowl. Beat in flour, milk and salt until just mixed. Do not over beat or the pancake will not puff! Pour mixture over apples.
Bake 30-35 minutes or until puffy and golden brown. Immediately turn upside down onto serving plate. Serve with maple or Red Barn Apple Syrup for a little extra sweetness.

I have had to double this recipe when cooking for more then just my husband and I. It is a little tricky to still make it puff up but it can be done and even if it doesn't, it is still delicious. Here are some changes to make when doubling.
Use 1/3 cup butter in a 13 x 9 pan and keep the salt at 1/4 tsp. You can double everything else.

Monday, April 26, 2010

Upcoming Events

Our next gardening class will be held this Saturday, May 1st, at 10:00 A.M. For more information about our FREE classes, make sure to check out our "EVENTS" page. Hope to see you there!

Tuesday, April 20, 2010

Tasty Tuesday: Honey Orange Salmon

Here at The Red Barn we have some of the best cooks around town! Always wanting to share our newest dishes, we started swapping recipes, and eventually our employees would bring in their creations to share. And so an old tradition was born, "Tasty Tuesdays", as we call them. Though we can't share our finished product with the world, we can give you recipes to inspire new ideas to try out on your own. For our first Tasty Tuesday, we would like to share a recipe from our friends at Cookie Sundays.

Honey Orange Salmon

1/3 C soy sauce
1/4 C orange juice
1/4 C Red Barn honey
2 sliced green onions
1 TBSP olive oil
1 TBSP Red Barn apple juice
1 TBSP minced fresh ginger root
1 salmon fillet (1 lb.)

Mix the first seven ingredients to make a marinade. Put salmon and marinade in a plastic bag and refrigerate for about an hour (we thought it was slightly too fishy, so next time I would try to marinate it a little longer).
Preheat the oven to 350. Coat an 8x8 glass pan with foil and then cooking spray.
Discard marinade and place salmon in pan.
Bake for 30-40 minutes.

I served this with some seasoned rice. To two cups of rice, I added a couple teaspoons of soy sauce, honey, a pinch or two of ginger, and a sliced green onion. I added some pineapple on the side. Would be great with some steamed Red Barn asparagus.

Saturday, April 17, 2010

Giant Pumpkin Growing Class

This year we were able to hold two Giant Pumpkin Growing classes. The first class was taught by last year’s Red Barn Giant Pumpkin Weigh-Off Winner, Kyle Fox. He and his wife have been growing pumpkins for the past few years, learning new tricks along the way. The second class was taught by Scot Rowley, a professional pumpkin planter. For more information about how to grow your own Giant Pumpkin, please visit utahpumpkingrowers.com or southridgefarms.com. Even if you didn’t get a chance to grow your own this year, make sure to visit The Red Barn in October for our annual Giant Pumpkin Weigh Off. Here are some of our favorite entries from last year:






Cool Season Vegetable Gardening Class

This class was an excellent course for anyone, whether expert of novice gardener. Janae gave insightful information about box planters, trellises, and other forms of gardening. Make sure to join us for our next gardening class, held on Saturday, May 1st, from 10 -11 a.m. to learn more about container gardening in Utah.