Tuesday, December 20, 2011

Holiday Gift Packs

We have our holiday apple gift packs available now in the cooler. We can also help you arrange the perfect fruit basket if you are looking for a more elaborate gift. There are also several gift boxes made from our pantry products, as well as mixed fruit and nut tins and boxes. These make perfect gifts for your holiday hosts. I love to keep an extra on hand for "emergency" gifts in case you forgot someone on the shopping list!

Holiday Hours

We will be closing at 2 p.m. on Christmas Eve and New Year's Eve. Since both of those holidays land on a Sunday this year, we will also be closed those days as well. We hope everyone has a safe and happy holiday - wherever your travels may take you!

Thursday, November 17, 2011

Shop Small Saturday

American Express wants to help you make a difference. Get a one-time $25 statement credit when you register an eligible American Express® Card and use that Card for a purchase of $25 or more at The Red Barn and other small businesses on November 26th. Registration is limited. See the Small Business Saturday page on facebook for more details.

Tuesday, November 1, 2011

Hours

We are now on our winter hour schedule. The Barn will be open 9 a.m. - 7 p.m. Monday thru Saturday. Closed Sundays. We'll have special holiday hours posted soon.

Wednesday, October 26, 2011

$1 Pumpkins

All pumpkins are now only $1 - any shape or size! This means if your Jack-o-Lantern carving didn't turn out just the way you like it, you can try it again, and again, and again...for only a buck! You can also cook and eat these pumpkins. They are not as sweet as pie pumpkins, but they are healthy!

Thursday, October 13, 2011

$2 Tuesdays

On Tuesdays hayrides to the pumpkin patch will only be $2, so bring all your friends and family! Normal hayride admission is $3. The patch is open Monday - Saturday from 10:30am - 8 pm on weekdays and 10:30am - 8 pm on Saturdays. The last wagon leaves the Barn at 7:30pm. Come try some of our apple cider doughnuts, made fresh daily! Also come check out or giant pumpkins! They make great props for taking pictures!

Monday, September 19, 2011

This week on the farm

We have lots of excited things going on at The Red Barn this week.

1. Fresh corn - 12 ears for $3.50

2. Fresh Apples, Peaches, Pears and Tomatoes.

3. HAYRIDES! Rides to the pumpkin patch start today at 3:30pm. Come get your pumpkins to start your fall decorating. They will run every business day from 3:30 - 7:30 pm. (Click here for more information)

4. Free Peach Canning Class on Saturday, from 10-11a.m.

We hope you can come and enjoy some of these activities with us this week!

Thursday, September 1, 2011

LABOR DAY SALE

Our giant peach blow out sale starts tomorrow (09/02) and continues through Labor Day. All half bushel boxes of peaches are now only $13 a box! Grab a friend and come on down and get all your canning supplies in one place. Peaches also make a great dried fruit, and are perfect to freeze in slices for smoothies! You won't find peaches fresher than this in ANY grocery store, and this price is unbeatable!

Thursday, August 18, 2011

Red Barn Bargain Box

The Red Barn is excited to announce its new Red Barn Bargain Box program!

By signing up for this program, you will not only be eating healthier, you will be eating fresher fruit picked straight from the grower. And unlike other programs, you can pick up your produce at the Barn Thursday thru Saturday at your own leisure instead of trying to rush to a pick up location, and we’ll always have your box reserved, which means no forgetting to register each week. Our boxes will also include surprise discounts and favorite Red Barn treats on occasion.

To register you will pay for a 12 week membership, which cost $120, and then pay just $5 a week to pick up your box, which will include approximately 20 pounds of fruit each week. (If you average the price each box will end up costing you $15, which means fantastic savings for you!) You can expect an assortment each week that will include some of the following fruits; apples, pears, peaches, raspberries, blueberries, blackberries, grapes, cantaloupe, watermelon, tomatoes and much more.

Registration begins today and is open until September 5th. The first box will be available for pick up September 8th. You can sign up now in person at The Red Barn or print out the registration form here and mail a check. We look forward to providing you with some of the freshest fruit Utah has to offer, and appreciate your support!

Questions? Email Chelsea@southridgefarms.com, or call 801-754-5511.

Tuesday, August 9, 2011

In the News

This is the article the Daily Herald wrote about the pit spit. Their winner's distance is incorrect, but overall, it was a pretty fun read! Check it out here.

Friday, August 5, 2011

Food Donations

We are teaming up with SavvySisterShops and the Utah Food Bank to collect canned goods for those in need. Bring your food donations with you to the Cherry Pit Spit this Saturday. Bring 10 cans to get your name in a drawing for a family pack of tickets to the circus. For more information, head on over to SavvySisterShops: http://savvysistershops.com/more-drop-off-locations-for-the-utah-food-bank-drive/.

Wednesday, August 3, 2011

Cherry Pit Spit

Just a reminder that the Cherry Pit Spit is THIS SATURDAY! Fun for the entire family. Events run from 10-3, with the championship rounds starting at 2. We've got great prizes for the winners, as well as games, face painting, and balloons for the kids. Red Barn T-shirts are also available for purchase at the event.

Tuesday, July 26, 2011

Don't you LOVE summer?

Cherry season is in full swing here at The Red Barn! You won't find produce that looks this good or tastes this fresh in ANY grocery store. Come get your fruit straight from the source!




Can't wait to see you! Don't forget, the Cherry Pit Spit is August 6th - fun for the whole family!

Tuesday, July 19, 2011

Fresh Fruit

We now have a fresh crop of Utah Sweet Cherries, Blueberries, Blackberries, and Raspberries. Come on in, and enjoy some today!

Cherry Pit Spit

Celebrate Orchard Days this year with the Red Barn at the 5th Annual Cherry Pit Spit on Saturday, August 6th from 10-3 pm! This year Pit Spit proceeds, which are, $1 per person, and all ice cream sales that day will be donated to The Steve and Melanie Holt Family. Steve and his family are long time Santaquin residents and are an integral part of our community. Steve has been battling heart failure for 10 years and has amassed major medical expenses. Help support a great cause and join us at the Red Barn on Aug. 6th for food, fun and prizes! Qualifying rounds will be held that day from 10-1:50 pm with finals beginning at 2 pm. The Finals Round includes the top 10 spitters from men and women participants and the top five spitters from the youth divisions which include: 5 & under, 6-8 and 9-12.

Tuesday, June 21, 2011

Tasty Tuesday: French Toast Casserole

Ingredients

24 oz loaf of bread (buttermilk or brioche is best, get thick sliced)
8 oz cream cheese
10 eggs
2 1/2 c. milk
6 Tbs. butter, melted
1/3 c. maple syrup

Cut the bread and cream cheese into chunks. Layer half of the bread into the bottom of a 9x13-inch greased baking dish. Layer cream cheese on top and then layer in the remaining bread. In a blender combing all the wet ingredients. Pour evenly over the bread/cream cheese layers. Press the top layer down until completely wet. Cover with plastic wrap and refrigerate overnight (at least 4-6 hours). Bake at 350 for 50-55 minutes or until set in the middle. Serve warm with apple cider syrup.

Apple Cider Syrup

3/4 c. sugar
4 tsp. corn starch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. Red Barn apple juice
1 Tbs. lemon juice
3 Tbs. butter

Combing all the dry ingredients into a bowl and stir to combine thoroughly. Combine the apple and lemon juices in a sauce pan. Gradually add in the dry ingredients and bring to a boil for one minute. Remove from heat and add in the butter, stirring until melted.

Enjoy!

Sunday, June 19, 2011

MIA

If you feel like there hasn't been a new post on the blog for a month, you'd be right. We have been keeping busy on the farm getting preparations ready to harvest this year's crop. We've also been busy taking care of our expanding family! The Rowley family had two new additions in May, and another on the way! Check back later this week for what's new on the farm, as well as some new recipes to try.

Monday, May 16, 2011

Come and Get It!

It's Asparagus time at The Red Barn! Come and get some fresh asparagus today - $2.50 per bundle, or two bundles for $4. Asparagus is great steamed, roasted, or grilled, and freezes wonderfully.

Monday, May 2, 2011

Pumpkin Class

Our giant pumpkin class will be held this Thursday, May 5th, at 6:30 p.m. Come get some free seeds and get your pumpkin started!

Tuesday, April 19, 2011

Tasty Tuesday: Asparagus Appetizer

While preparing my menu for Easter, I came across an interesting way to use asparagus. Our farm fresh asparagus is still growing, but we do have some asparagus available now.

Ingredients

  • 20 thin slices sandwich bread, crusts removed
  • 3/4 pound butter
  • 4 ounces blue cheese, at room temperature
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 egg, beaten
  • 20 fresh asparagus spears

Directions

  1. Trim crusts from bread, and flatten slightly with a rolling pin.
  2. In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
  3. Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
  4. To serve, preheat oven to 400 degrees F (205 degrees C).
  5. Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

Giant Pumpkin Class - UPDATE

Our giant pumpkin growing class will now be held May 5th, 6:30 pm. More details coming soon!

Monday, April 11, 2011

Classes this Week

We have two free gardening classes this week. Our classes are taught by USU professors that are experts in their fields. You can't get any better information than this!

Backyard Berries
Tuesday, April 12th, 6:30-7:30pm

Fruit Tree Production
Thursday, April 14th, 7-8pm


A big thanks to everyone that attended the vegetable gardening class on Saturday. We hope to see you all again soon!

Tuesday, April 5, 2011

Class Reminder

Free Vegetable Gardening Class

April 9th (Sat) 10-11 am

See other upcoming classes under our "Events" page!


Tasty Tuesday: Cherry Snowballs

If you are anything like me, you are wondering why there is snow outside! I am so ready for Spring. Although we don't make maraschino cherries at The Red Barn, I thought this recipe described our weather here in Santaquin perfectly.


Ingredients

  • 1 cup butter (no substitutes), softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 36 maraschino cherries, well drained
  • COATING:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 2 cups flaked coconut, finely chopped

Directions

  1. In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

Tuesday, March 22, 2011

Using Cherries Every Day

Recently I attended a meeting with the Cherry Marketing Institute, which helps cherry farmers in the United States get the word out about the health benefits of cherries. They compiled a list of easy ways to enjoy cherries every single day.

Unlike their fresh cousins that show up only during the summer, tart cherries are available every month of the year. You can find dried and frozen tart cherries, as well as cherry juice (or juice concentrate) anytime you want. Here are a dozen ways you can include this new "Super Fruit" in your daily routine.

  1. Grab and Go – Get your antioxidants on-the-go with an easy "do-it-yourself" trail mix using dried cherries, almonds and whole-grain cereal. Or add dried cherries to ready-made granola.
  2. Brighten up Breakfast – Swap your typical berries for dried cherries and add them to your cereal, oatmeal, yogurt or pancakes. Just a cup of dried tart cherries gives you one whole serving of fruit!
  3. Make Salads Sensational – Add dried cherries to tossed salads, fruit salads and chicken salads for added taste and nutrition.
  4. Switch from Blue to Red – Make a change from your standard blueberry muffin recipe and use dried or frozen cherries instead. Visit www.choosecherries.com for delicious cherry muffin recipes.
  5. Straight from the Bag – Keep a stash of dried cherries on hand for an antioxidant-rich snack break. Buy single-serve packages or portion out those bought in bulk to keep in your purse, desk or gym bag.
  6. C is for Cookie... and Cherries – Enjoy a new twist on the standard oatmeal raisin cookie by using dried cherries instead of raisins.
  7. Greater Grains – Add dried cherries to couscous, rice pilaf, grits, risotto and pasta.
  8. Be Smooth – Blend frozen cherries with cherry juice concentrate and lowfat yogurt. Add a straw and you have a sensational smoothie for breakfast or a snack.
  9. A Perfect Parfait – Keep a bag of frozen cherries in the freezer and grab a handful when hunger strikes. Thaw them for a few minutes and then layer with lowfat vanilla yogurt and granola.
  10. Fruit Fizz – Make a refreshing cherry spritzer by adding cherry juice concentrate to ice cold seltzer water – a refreshing treat on a hot summer day.
  11. Mix it Up – Look for cherry juice blends, like cherry apple juice. Or, make your own blend and combine ready-to-drink 100% cherry juice with another juice favorite.
  12. Juice on the Run – Grab a single-serve bottle of 100% cherry juice or fill a water bottle with diluted cherry juice concentrate as you head out to the gym. Some research suggests cherry juice may help reduce exercise-related joint pain!

Remember, you can purchase tart cherries in juice concentrate, frozen, or dried form all year long at The Red Barn.

Friday, March 18, 2011

April Events

Make sure to check out the "Events" tab for some fabulous gardening classes offered for FREE in April. Put them on your calendar now so you don't forget! See you there!

Friday, March 11, 2011

The Winner Is....

Jennifer, from "Mommyoffive", has won The Red Barn pie! Our pies are made from scratch in our kitchen using Grandma's recipe. Each pie has over a pound of fruit. You really can't go wrong with any flavor you choose (though I may suggest the cherry - I have NEVER had a cherry pie that's better than The Red Barn). Congratulations on your pie, it will make a fail-proof dessert any day of the year!

Monday, March 7, 2011

Dessert Disaster

I had every intention of creating the most beautiful and tasty cake today to feature on tomorrow's Tasty Tuesday, but like we all know, things don't always go according to plan! My goal was to create a confection with our Raspberry jam, but every part of me wanted ooey gooey chocolate! To put it all together, I decided I would bake a chocolate torte cake, and layer raspberry jam and ice cream in between. I quickly realized as my cake resembled the leaning Tower of Pisa, that my intentions were failing! I scraped off the ice cream and replaced it with Cool Whip (still didn't help much). I frosted it as fast as I could and topped it with a little decorative swirl and some thawed Red Barn frozen raspberries. I couldn't get a picture fast enough! My cake was falling apart in every direction! Don't get me wrong, it was still delicious, just a little hard on the eyes!Ahh - raspberry down! The others were close behind it! Have you ever had a dessert disaster? Leave a comment with your worst dessert disaster for a chance to win a Red Barn pie - the ultimate fail proof dessert!

Winner will be selected randomly. Must be able to pick up pie, as we are unable to ship them.

Tuesday, March 1, 2011

Tasty Tuesday: Meals to make in March

This time of year it becomes harder to find quality fresh fruit, but Spring always gives me hope that new crops are right around the corner! A great meal option for Spring time is Apricot Glazed Pork Roast. This is so simple, yet fancy enough for a Sunday dinner crowd.

Ingredients:
  • 1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
  • Red Barn apricot jam (18 ounce)
  • 1 large onion, chopped
  • 2 tablespoons Dijon-style mustard
  • 4 pounds boneless pork loin roast

Directions

  1. Mix broth, jam, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
  2. Cover and cook on LOW 8 to 9 hr.* or until done.

Footnotes

  • Tip: *Or on HIGH 4 to 5 hr.
  • Tip: For thicker sauce: Mix 2 tablespoons. cornstarch and 2 tablespoons. water until smooth. Remove pork from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.
  • Tip: Serve with Idahoan® Original Mashed Potatoes and steamed broccoli, cauliflower and carrots. For dessert serve apple-cranberry crisp.

Recipe by Campbell's Kitchen

Thursday, February 24, 2011

Lowest Price of the Year

I just wanted to remind everyone that ALL cherry products are 20% OFF until the end of February. That means this fantastic sale ends Monday! If your family goes through cherry jam or dried cherries as fast as mine does, you know this means it is the perfect opportunity to stock up for the entire year! Our cherry juice concentrate is good in the freezer up to year after purchase, and our jams and salsa have a very long shelf life, so buy now and save!

Tuesday, February 15, 2011

Tasty Tuesday: How we Press Juice




This is a video of how we make our delicious juice here at The Red Barn Cider Mill.

Monday, February 7, 2011

Tasty Tuesday: Twenty Percent

Nothing is more delicious than a good sale on GREAT products! Through all of February, celebrate National Cherry Month with us by taking 20% off all cherry purchases in store and online! No code or coupon needed, prices have been adjusted for you. This is the lowest price of the year on these products, so stock up now and enjoy the savings all year round. This sale includes everything cherry: cherry concentrate, dried cherries, even our scrumptious chocolate and yogurt covered cherries. These make PERFECT gifts for Valentine's Day too, which is only a week away! Swing on by today and see how much you can save!

Tuesday, January 18, 2011

Tasty Tuesday: Fruit Substitute

I love recipes that include fruit. Sunmaid.com has hundreds of recipes using raisins - but raisins are so boring! Next time you find a fabulous recipe, try substituting any Red Barn dried fruit instead for a new tangy twist! We currently carry dried cherries, blueberries, and cranberries for such purposes. Try them plain, chocolate covered, or yogurt smothered. You can't go wrong!

Tuesday, January 11, 2011

Tasty Tuesday: Giant Turnovers

Nothing beats a warm dessert on a cold day! Here is a recipe for a giant fruit turnover, big enough to share!

Ingredients:

1 lb (total) apples and pears, peeled and cored
1/4 dried cherries
1/4 cup chopped nuts
3 tbsp sugar
1 tbsp dry bread crumbs
1/4 tsp. cinnamon
1 sheet frozen puff pastry, thawed (about 8 1/2 oz)
1 egg, lightly beaten

Directions:
1. Cut fruit into small cubes. Toss with cherries, nuts, sugar, bread crumbs, and cinnamon
2. Don't unfold pastry, but roll it into a 14 inch square on parchment lined baking sheet. Spoon filling onto bottom half of dough, leaving at least an inch border to close the turnover. Wet the edges with water, fold over and seal the edges with a fork. Brush the top with beaten egg. Prick turnover in 3 places.
3. Bake at 400 degrees for 15 minutes, then lower temperature to 350 degrees and bake an additional 20 minutes, or until puffed and golden.

All of the fruit for this recipe can be found at The Red Barn. You can also buy a fruit corer/slicer/peeler there as well!

Recipe by Dorie Greenspan.

Friday, January 7, 2011

Free Class Schedule

Our free class schedule for the year is still being finalized, but we do have a time and date for our first class, How to Use Grain. This class will be held at the Barn on January 29th, at 10 a.m.

Tuesday, January 4, 2011

Tasty Tuesday: Oatmeal Ad-Ins

Here's a recipe to keep you warm in the cold month of January - oatmeal ad-ins. Just make your favorite oatmeal, and start creating. Here's two ideas to get you started.

1. Apple Pie a la Mode

apple chunks, graham crackers, vanilla yogurt, cinnamon, and oatmeal

2. Cherry Chocolate Crunch

Red Barn dried cherries, dark chocolate chips (or Red Barn dark chocolate cherries), almonds, brown sugar, and oatmeal.

After this you'll never want plain oatmeal again!