The Red Barn

Pruning Class

2012-02-11T05:36:00.001-08:00

Our first class of the year will be "Pruning like a Professional". Join us February 25th at 10a.m. to learn all about pruning your fruit trees for maximum health and fruit production. We will meet at the Barn, and then go to the orchards for a hands on demonstration. Come prepared with any questions - we look forward to assisting you! Taught by South Ridge Farm's very own Thad Rowley.

National Cherry Month

2012-02-11T05:34:00.001-08:00

February is National Cherry Month. To celebrate, all cherry products will be 15% off for the entire month. Our cherry products have a long shelf life, so this is a great opportunity to stock up on your favorite cherry products to enjoy the savings all year long!

Apple Juice Special

2012-01-26T12:57:00.000-08:00

This week we have our Apple Juice on sale for $1 off regular price. This will be one week only, unless of course Punxsutawney Phil sees his shadow on Ground Hogs Day. If he sees his shadow then we will continue the sale for one additional week in his honor! Make your predictions now!

Holiday Gift Packs

2011-12-20T09:53:00.000-08:00

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

2011-12-20T09:51:00.000-08:00

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!

Shop Small Saturday

2011-11-17T07:21:00.000-08:00

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.

Hours

2011-11-01T06:07:00.000-07:00

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.

$1 Pumpkins

2011-10-26T19:34:00.000-07:00

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!

$2 Tuesdays

2011-10-13T14:29:00.000-07:00

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!

This week on the farm

2011-09-19T11:23:00.000-07:00

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!

LABOR DAY SALE

2011-09-01T19:38:00.000-07:00

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!

Red Barn Bargain Box

2011-08-18T15:07:00.000-07:00

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 8^th. 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.

In the News

2011-08-09T11:28:00.000-07:00

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.

Food Donations

2011-08-05T08:18:00.000-07:00

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/.

Cherry Pit Spit

2011-08-03T17:09:00.000-07:00

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.

Don't you LOVE summer?

2011-07-26T08:40:00.000-07:00

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!

Fresh Fruit

2011-07-19T08:43:00.001-07:00

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

Cherry Pit Spit

2011-07-19T07:54:00.000-07:00

Celebrate Orchard Days this year with the Red Barn at the 5^th Annual Cherry Pit Spit on Saturday, August 6^thfrom 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. 6^th 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.

Tasty Tuesday: French Toast Casserole

2011-06-21T07:24:00.000-07:00

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!

MIA

2011-06-19T08:42:00.000-07:00

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.

Come and Get It!

2011-05-16T08:50:00.001-07:00

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.

Pumpkin Class

2011-05-02T12:03:00.000-07:00

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!

Tasty Tuesday: Asparagus Appetizer

2011-04-19T06:30:00.000-07:00

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

Trim crusts from bread, and flatten slightly with a rolling pin.
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.
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.
To serve, preheat oven to 400 degrees F (205 degrees C).
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

2011-04-19T06:24:00.000-07:00

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

Classes this Week

2011-04-11T15:51:00.001-07:00

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!

Class Reminder

2011-04-05T07:38:00.001-07:00

Free Vegetable Gardening Class

April 9^th (Sat) 10-11 am

See other upcoming classes under our "Events" page!

Tasty Tuesday: Cherry Snowballs

2011-04-05T07:30:00.000-07:00

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

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.

Using Cherries Every Day

2011-03-22T08:55:00.000-07:00

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.

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.
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!
Make Salads Sensational – Add dried cherries to tossed salads, fruit salads and chicken salads for added taste and nutrition.
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.
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.
C is for Cookie... and Cherries – Enjoy a new twist on the standard oatmeal raisin cookie by using dried cherries instead of raisins.
Greater Grains – Add dried cherries to couscous, rice pilaf, grits, risotto and pasta.
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.
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.
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.
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.
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.

April Events

2011-03-18T09:23:00.000-07:00

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!

The Winner Is....

2011-03-11T11:05:00.000-08:00

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!

Dessert Disaster

2011-03-07T10:45:00.000-08:00

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.

Tasty Tuesday: Meals to make in March

2011-03-01T05:24:00.001-08:00

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

Mix broth, jam, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
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

Lowest Price of the Year

2011-02-24T13:19:00.001-08:00

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!

Tasty Tuesday: How we Press Juice

2011-02-15T07:56:00.000-08:00

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

Tasty Tuesday: Twenty Percent

2011-02-07T13:28:00.001-08:00

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!

Tasty Tuesday: Fruit Substitute

2011-01-18T09:41:00.000-08:00

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!

Tasty Tuesday: Giant Turnovers

2011-01-11T13:01:00.000-08:00

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.

Free Class Schedule

2011-01-07T09:38:00.000-08:00

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.

Tasty Tuesday: Oatmeal Ad-Ins

2011-01-04T05:23:00.000-08:00

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!

Happy New Year

2010-12-31T13:44:00.000-08:00

I can't believe 2010 has already come and gone! Here at The Red Barn we have many new and exciting products and events planned for our customers. We thank you all for your business. May you have a safe and happy new year!

As a reminder, we will be closed January 1st, 2011 to celebrate! We will reopen January 2, 2011 with our new winter hours, 9 a.m. - 7 p.m. Monday through Saturday. Closed Sundays.

Tasty Tuesday: Cherry Granola Bars

2010-12-14T07:50:00.000-08:00

For today's recipe tip, I wanted to suggest trying cherries or cranberries in your favorite raisin recipes. Cherries are high in antioxidants and add a powerful flavor punch to jazz up any old recipe you have on hand! Red Barn dried cherries are also great in oatmeal, cookies, and home made granola recipes.

Homemade Granola Bars

1/4 cup brown sugar
1/4 cup corn syrup
2/3 cup honey
1/4 cup butter
1/2 tsp salt
1 cup peanut butter
3 tsp vanilla

3 cups krispie rice cereal
3 cups other cereals {I used 1.5 cups of two different kinds}
3 cups quick cooking oats
4 TBSP flax
1 1/2 Red Barn cherries (or other dried fruit)
3/4 cup chocolate chips {optional}

In a large bowl, mix together the dry ingredients, leaving out the chocolate chips. Line a large jelly roll pan with foil and spray the foil lightly with non-stick spray.

Combine the brown sugar, corn syrup, butter, honey and salt in a saucepan. Heat until just boiling. Remove from heat and add in vanilla and peanut butter. Mix until smooth.

Pour over the cereal/ oat mixture and stir until combined. If you're adding chocolate chips, I suggest waiting about 5 minutes, until it's cooled slightly, then add them in. {I was in a time crunch here, so I just added them. They melted slightly, but it worked out just fine!}

Once mixed well, transfer to the foil-lined pan. Spread mixture evenly, pressing firmly with the back end of a spoon or your hand. I just take one of those little sandwich baggies and put it on my hand, then spray the bag with cooking spray and use my hand to press the mixture in. It's very effective and no clean up as you just discard the bag!

Cool completely before cutting. I stick the whole tray in the freezer for an hour or two. Once cut, you can individually bag them and store them in the freezer.

Enjoy!

These also make great neighborhood gifts, as well as snacks for the kids while they are home form school. Recipe provided by Jessica Williams.

Tasty Tuesday: New Arrivals

2010-11-30T08:18:00.000-08:00

Instead of a recipe today, I wanted to share with you some information about some of our new tasty arrivals! We are now selling decadent hand dipped chocolates, sure to please crowds of all ages. Along with those, we have a new line of chocolate covered fruits. As far as our produce goes, we now have citrus fruit available. I love the freshness of the citrus fruit at The Red Barn! Apples and oranges make great stocking stuffers, and our holiday packed apples make perfect gifts for neighbors and co-workers. If you would like a customized fruit basket, we are more than willing to help you with those as well! Though not edible, we also have a new line of nativity sets and Christmas ornaments to complete your holiday decorating. We are still open 9 am to 9 pm, Monday through Saturday, so come on it and check us out!

Tasty Tuesday: Pie

2010-11-09T08:33:00.000-08:00

Though I can't tell you Grandma's secret recipe for pie, I can tell you a little secret! Our pies are so fresh and full of fruit, no one will no that you didn't slave over it yourself! We are now taking reservations for holiday pies, so make sure you order yours in time! Our wonderful made from scratch pies include the following flavors:

Cherry
Apple
Pumpkin
Blueberry
Boysenberry

Pair any pie with our farm fresh ice cream and you've got a dessert that is sure to please!

Tasty Tuesday: Don't Toss That Pumpkin!

2010-11-02T07:15:00.000-07:00

Jessica, over at Utah Deal Diva, experimented with using Jack-o-lantern pumpkins vs. pie pumpkins for her holiday baking. Her conclusion was that the pie pumpkin was sweeter, and less watery, but after straining, the difference wasn't significant enough to justify the extra cost of the pie pumpkin, especially if you picked up your pumpkins for FREE last week at The Red Barn!

To make pumpkin puree which is the base to several holiday recipes, simply cut the pumpkin to fit in a baking dish, add an inch of water, cover with foil, and bake for 1.5 hours at 350 degrees. Then mash, or puree, and it's ready to use or freeze for later.

Also, pumpkin seeds are an easy and healthy snack. Simply rinse the seeds, add 2 tbs butter and some salt, and bake in the oven for 30 minutes at 350 degrees.

Want a new recipe for your pumpkin puree? Try Jessica's Pumpkin Apple Muffins

1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 egg
1 tsp cinnamon
1/8 teaspoon nutmeg
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in microwave {2 minutes worked for me}

Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling them about 3/4 full. I like to make mini muffins because they bake in less time and they're fun for my kids to eat. Mini muffins take about 13 minutes to cook. Regular sized muffins take about 18-20 minutes to cook.
Cool and enjoy!

Tasty Tuesday: Pumpkins

2010-10-26T07:06:00.000-07:00

We will be giving away pumpkins for free during this Friday and Saturday hayride hours! Hayrides will still be $3 per person, but you can take as many pumpkins as you can carry for free! Friday pumpkin patch hours are 3:30-8pm, and Saturday the hours are 10:30am - 5pm.

Pumpkins are great for eating! Scoop out those seeds and bake them in your oven with your favorite spice until crispy! Happy Halloween!

Tasty Tuesday: Wacky Apples

2010-10-19T06:49:00.000-07:00

In honor of Halloween I wanted to share this idea to inspire a little creativity at your own home this holiday! Stop by The Red Barn and pick up a handful of apples and candy supplies to create your own wacky apple designs! This would be a perfect activity at a kid's Halloween party!

Fall Break Extended Hours

2010-10-13T06:12:00.000-07:00

Many school districts in Utah County have their annual Fall Break this Thursday and Friday. To accomadate all of the hayride request we will have special extended hayride hours on those days. Thursday, Friday, and Saturday we will be running hayrides from 10:30 am to 8 pm, with the last wagon leaving the Barn at 7:40pm. This is a great opportunity to get your family pumpkins! If you are planning on coming Saturday, schedule your trip around 2pm to see our Giant Pumpkin Weighoff!

Tasty Tuesday: Pumpkin Patch Pancakes

2010-10-11T15:09:00.000-07:00

Before I tell you about today's recipe, I wanted to give you a few pumpkin pointers! Pumpkins are a great vegetable from the winter squash family, packing many great nutrients like Vitamin A and Beta Carotene. The smaller the pumpkin, the better (sweeter) it will be for cooking. If you just want the pumpkin for the seeds, the bigger the better. To cook the pumpkin you will want to scoop out the seeds, cut the pumpkin into five or six pieces, then bake on 350 for about an hour. Just check tenderness with a fork to tell if it's done. While you can eat any pumpkin from our patch, we have smaller pumpkins inside the Barn for baking purposes. For a great list of pumpkin recipes, see Real Mom Kitchen's list here.

Pumpkin Patch Pancakes

Mix up your favorite pancake mix according to package directions. For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice (If you don’t have pumpkin pie spice on hand you can make your own. See recipe below.) Cook pancakes as you normally would.

Apple Cider Syrup

1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups Red Barn apple juice

In a sauce pan mix together, sugar, cornstarch, and pumpkin spice. Stir in apple juice. Bring to a boil, remembering to stir occasionally. Boil until desired thickness. Remove from heat and serve over Pumpkin Patch Pancakes or give it a try over regular pancakes.

Pumpkin Pie Spice

1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Mix and store.

Apple Canning Class

2010-10-05T13:56:00.002-07:00

Join USU extension specialist Jana Darrington for our Canning Everything Apple class. She will provide information on canning a variety of fall favorites like apple sauce, apple butter, and apple pie filling. The class will be held this Saturdayday, October 16th, from 10am-12 pm. We'd love to see you there!

Tasty Tuesday: Favorite Fall Desserts

2010-10-05T06:00:00.000-07:00

When I'm looking for a fun activity to do with my family at home on rainy days like today, I always head to Family Fun Magazine. Right now on their website, they are featuring 39 Delicious Fall Treats. My family loves trying these new festive recipes. Try one out yourself by going to their website here.

Tasty Tuesday: Pumpkin Praline

2010-09-28T05:28:00.000-07:00

I know it's a little early to doing all of our pumpkin/fall baking, but I thought this one sounded interesting! I like to try making new foods before serving them to guests, and this one makes the house smell like Thanksgiving!

Ingredients:
16 oz. pumpkin
1 cup sugar
3 eggs
1 can evaporated milk
3 tsp. pumpkin spice (I use pumpkin pie spice)

Whip all ingredients with a whisk. Set aside.

1 yellow cake mix (dry)
3/4 cube of melted butter
3 oz of your favorite nut, chopped

Spray a 9 x 13 pan. Pour pumpkin mixture on the bottom. Spread the yellow cake mix on top. Sprinkle with nuts and spread the butter on top of the entire cake. Bake for 55 minutes at 350 degrees.

Once slightly cooled, this is great with Red Barn vanilla ice cream, whip cream, or just plain. I bet it would be great with a spice cake. Try adding a tsp of cinnamon for extra holiday flavor!

Have you been yet?

2010-09-27T06:21:00.001-07:00

Have you been down to Rowley's South Ridge Farms yet? Not only are the hayrides, produce, and treats affordable, but it's beautiful down here! Come check out the Red Barn to start your own fun fall family traditions!

Don't forget to bring your camera to take pictures in the pumpkin patch. Want to share them? Upload them to our fan page on facebook!Pictures provided by Dan Lund Photography

Fall Family Fun

2010-09-21T08:23:00.001-07:00

Fall is one of our favorite seasons at The Red Barn. There is so much to look forward to! In addition to our new crop of peaches and apples, we also have our famous fall hayrides! Our hayride schedule this year is Monday and Friday from 3:30-8pm and Saturday from 10:30am- 8pm. (The pumpkin patch closes at 8pm, the last wagon will leave the Barn at 7:40pm) New this year is free admission to our maze with purchase of a hayride! Hayride prices are $3 for all riders, and babies who can not walk are free. Our pumpkins range in price from $1-$6. Our pumpkin patch is also a great place for family photos, so don't forget your camera! Hayride season also means fresh apple cider doughnuts, turnovers, and caramel apples! We also have a new selection of chocolate covered fruit as well. The Red Barn is a must see stop on your next family adventure. Hope to see you soon!

Hayride Season

2010-09-18T10:16:00.000-07:00

We are now taking group reservations for hayrides. We have a special programs and pricing for schools, day cares, and preschool groups. For more information, call Kristy at 801-754-5511.

Tasty Tuesday: Caramel Apple Bars

2010-09-14T11:11:00.000-07:00

Here is a great back-to -school bake sale recipe from Laura at RMK.

Caramel Apple Bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 cup finely chopped peeled Red Barn apple
3/4 cup caramel topping
1/4 cup Gold Medal® all-purpose flour

Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
Reserve 1 1/2 cups cookie mixture (I would do 1 1/4 cups) . Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.

Class Reminder

2010-09-10T20:00:00.000-07:00

Just a quick reminder that we are holding our free peaches and pears canning class tomorrow, Saturday, Sept. 11 from 10 am to noon. These classes are fun and informative, and taught by USU extension specialist Jana Darrington. Usually USU extension classes cost $6 or more to attend - so don't wait - come learn at the Barn tomorrow for free!

Tasty Tuesday: Caramel Peach or Apple Topping

2010-09-07T09:24:00.000-07:00

If you are looking for a recipe to use those last few ripe peaches, or your fresh new apples - check this out!

Ingredients:
6 Red Barn peaches, peeled and sliced
2 tsp lemon juice
1 cup packed brown sugar
3 tbsp melted butter
1/4 cup whipping cream
1/2 tsp ground cinnamon
Red Barn vanilla ice cream (optional)

In a bowl, toss together peach slices and lemon juice. In a slow cooker, combine brown sugar, butter, cream, and cinnamon; mix well. Add peach slices and toss to coat with sugar mixture. Cover and cook on low for 4 to 6 hours until fruit is bubbling. If desired, serve over vanilla ice cream. Serves 4 to 6.

Note: Sliced apples can be substituted for peaches.

Ice Cream Parlor Progress

2010-09-02T09:37:00.001-07:00

While I know you are more excited about what's in the parlor, than how it was made, I thought you might like to see how our new parlor came to be! The new parlor is in the old location of the cooler. The Cooler has been moved to the greenhouse area, making it over double its original size, and the greenhouse has yet to be rebuilt!

There are still a few more changes that need to be made before our parlor is 100% complete, but we are now serving 40 flavors of ice cream from our new parlor! Come try out some of our brand new flavors and tell us what you think!

Tasty Tuesday: Fresh Peach Dessert

2010-08-30T19:49:00.001-07:00

I'm loving how juicy, fresh, and delicious the peaches are this year at The Red Barn! This recipe comes from Jodi, of Dan Lund Photography. Feel free to schedule your family photo shoot, and then stop by the Barn for more family fun!

Ingredients:
Graham cracker crust
2 cups water
1 cup sugar
2 Tbls corn starch
1 small package peach jello
1 package cream cheese (softened)
1 large container cool whip
5 large Red Barn peaches
Directions:

Make or purchase a graham cracker crust. In a small bowl, blend cream cheese and half of cool whip. Pour and spread over cooled crust. Now add a layer of fresh sliced peaches. In a sauce pan bring to a boil the water, sugar, and corn starch. Add peach jello. Once dissolved, pour mixture over the peaches and refrigerate until set. Top with remaining cool whip if desired.This simple recipe will be a hit with the entire family! Thanks Jodi, for providing the recipe and photos for this Tasty Tuesday!

Garden Girls: Harvest Time

2010-08-28T10:56:00.000-07:00

It's been a while since we checked in with our Gardening Girls crew, so we wanted to show you an update on their progress.

Paige was disappointed in how her container garden growth has been coming along. It seems like nothing really took off and thrived. Here are what her herbs are looking like:Her peppers, tomoates, and flowers didn't survive the late cold we had this year.

AnaLee was able to grow many strawberries and herbs, along with lettuce and pole beans in her planter boxes. She has now cleared several of them out and is focusing on her corn and squash in her regular garden.

Janae's garden did amazingly well. Just take a look for yourself! I don't know how she does it considering she was pregnant/ taking care of a newborn the whole time!It seems like the trellises have been working out nicely, and makes the garden look more tidy, and easier to weed then a traditional garden.

Chelsea's garden is doing well, but planted everything too close togehter. It's a jungle out there! When she battles through all the plant leaves and vines she's happy to find many tomatoes, cucumbers, and zucchinis. Everything is growing pretty well.

Canning Tomatoes Review

2010-08-24T18:25:00.000-07:00

Our tomato canning class, held on August 14th, was our most informative class yet! There was a full demonstration and question/answer period, so everyone left with the confidence to can correctly. I learned that since Utah's elevation is higher than average, it actually takes longer to can than I previously thought since the boiling water temperature here isn't high enough to kill some bacteria that can grow on your food. I also learned that acidity has largely been bred out of tomatoes, so it's important to add some form of acid, like lemon juice, to your canned vegetables. I have also been over tightening the lid rings, which means not all of the air has escaped from my jars, leaving room for possible spoilage! Utah State University has many more tips and tricks at their extension website: Http://extension.usu.edu/utah. If you missed this class, but are interested in learning more about correct canning techniques for the state of Utah, make sure to check out our next class, Canning Peaches and Pears, on Saturday, September 11th from 10-12.

Tasty Tuesday: Peachy Bread

2010-08-24T17:38:00.000-07:00

3 cups sliced fresh peaches	1 teaspoon ground cinnamon
6 tablespoons sugar	1 1/2 cups sugar
2 cups all-purpose flour	1/2 cup shortening
1 teaspoon baking powder	2 eggs
1 teaspoon soda	1 cup finely chopped pecans
1/4 teaspoon salt	1 teaspoon vanilla extract

Place peaches and 6 tablespoons sugar in container of electric blender; process until pureed. (Mixture should yield about 2 1/4 cups.) Combine flour, baking powder, soda, salt and cinnamon; set aside. Combine 1 1/2 cups sugar and shortening; cream well. Add eggs and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased and floured 9x5x3-inch loaf pans. Bake at 325° for 55-60 minutes or until done. Cool 10 minutes in pan; turn out on rack, and let cool completely. Perfect when topped with Red Barn jam!

Yield: 2 Loaves

Tasty Tuesday: I want your recipe

2010-08-17T04:51:00.000-07:00

Peaches, peaches, peaches! I love the taste of a fresh juicy peach (you know, the kind that run down your entire arm!) Today I'd love for you to submit your favorite peach recipe for anything peach - cobbler, crisp, anything! If we feature your recipe, you will recieve a free sack of peaches from The Red Barn (available for pick up only).

Peaches are now available at The Red Barn!

Class Reminder

2010-08-10T06:20:00.000-07:00

Saturday, August 14th, from 10-12, will be our canning with tomatoes and salsa class. It will be taught by USU extension specialist Jana Darrington. This will be informative and fun. Don't let your ripening produce go to waste! See you there!

Tasty Tuesday: Blueberry French Toast

2010-08-10T06:09:00.000-07:00

Today's recipe is from Real Mom Kitchen. You know it's a good one because she just landed her own cookbook deal - so snag this recipe while you can before it's no longer available for free!

Overnight Blueberry French Toast with Blueberry Syrup

French Toast:

* 12 slices bread, cut into cubes (Texas toast and cinnamon bread work well)
* 1 (8-ounce) package cream cheese, cut in cubes
* 1 cup Red Barn blueberries (fresh or frozen)
* 12 large eggs
* 1/3 cup maple syrup
* 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

* 1 cup sugar
* 1 cup water
* 2 Tablespoons cornstarch
* 1 cup Red Barn blueberries (fresh or frozen)
* 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

*If you don't want to make your own syrup, make sure to try one of our many great syrup flavors. I think Red Barn raspberry syrup would be a fun twist!

Tasty Tuesday: zucchini bread

2010-08-03T06:43:00.000-07:00

Now that our gardens are actually giving off produce, I thought it would be fun to do a recipe using a vegetable that most of us are able to grow in our gardens. Today I bring you a twist on the traditional zucchini bread. It comes from the Real Moms Real Views site. We wanted to thank them again for hosting our giveaway last week. I will share the Hawaiian Zucchini bread, but they also have one for chocolate zucchini bread as well that you can check out here.

Hawaiian Zucchini Bread

Ingredients:

3 eggs, beaten

2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups gated zucchini
3 cups flour
1 teaspoon baking soda

1 teaspoon baking powder
1 teaspoon salt
1 cup chopped pecans
1 cup crushed pineapple, drained
1/2 cup coconut

Preheat oven to 325 degrees. Lightly grease two 9×5 inch loaf pans.

Step 1: In a large bowl mix together eggs, sugar, vanilla, oil, and zucchini. (I decided to do 1 cup sugar and 1 cup splenda to help cut down on the calories in case I end up eating both loaves. )

Step 2: In a separate bowl, mix together flour, soda, baking powder, and salt. Add to the zucchini batter and mix well.

Step 3: Stir in pecans, pineapple, and coconut. Pour into loaf pans. Bake for 1 hour, or until browned. (It only took mine 50 minutes).

Let cool in pan for 30 minutes before removing. Finish cooling on cooling racks. Eat and enjoy!

Cherry Pit Spit Pictures

2010-08-01T11:18:00.000-07:00

I think everyone would agree that all those who attended The Fourth Annual Cherry Pit Spit had a great time. The weather was nearly perfect and the company was superb. I wanted to post some pictures of my favorite Pit Spit moments! My favorite part is the pit spit faces! Below are some of this years top pit spitters -

This year brought some pretty tough competition! In the kids division, Isaac and Abby took first place. Abby even spit further than her mother, and she's only 4 years old! I think we may have a future cherry pit spit champion on our hands.
In the 9-12 group our winner was Raquel Rogers spitting an impressive 35 feet. She actually spit far enough to qualify in the ladies round as well. Way to go Raquel!
Liberty Mortonsen spit 39 feet 11 inches to win the ladies round.
The Champion of the Cherry Pit Spit, Josh Galovich, spit 54 feet, 4 inches.
In close second was Alan Marvin with 54 feet 2 inches, followed by Roger Weight who spit 53 feet 5 inches.
The children also enjoyed the face painting, caricatures, and games.

We would like to thank everyone who came out to make this event a success.
We would also like to thank our sponsors for the great prizes they provided! Hope to see you all again next year!

Final Reminder

2010-07-30T18:19:00.000-07:00

Just a reminder that our 4th Annual Cherry Pit Spit is going to be bigger and better than ever! Come join the fun tomorrow, July 31st from 3-5pm. Can't wait to see you there!

Tasty Tuesday: Apricot Leather

2010-07-26T20:22:00.000-07:00

This may be the easiest recipe we've featured so far! I wanted to highlight a way to use the DELICIOUS apricots we now have at The Red Barn and thought this recipe from allrecipes.com sounded like a good one.

Apricot Leather a.k.a Fruit Roll Up

Ingredients

1 teaspoon lemon juice
2 cups pitted and diced fresh Red Barn apricots
1/2 cup white sugar

Directions

Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Cherry Harvest Begins

2010-07-22T09:28:00.000-07:00

Today we kick off the first official day of what we call "Cherry Season". Our main crop, the tart cherry, is now being vigorously shaken from its branches - which only means one thing - the Cherry Pit Spit is just around the corner! This years pit spitting court will be open for qualifying from 9am-4pm, on July 31st, with our main activities happening between 3-5pm. Just looking at last year's pictures gets me excited for all the fun of our even bigger and better event this year!

Last years trophy and prize table....who wouldn't want to take one of these home?!
Games and entertainment for the whole family!
Face painting was a huge hit! We will also be doing caricatures this year.
Last years Women's Round Finalists.
The 2009 Pit Spit Champions!

Can't wait to see YOU there!

Tasty Tuesday: Giveaway!

2010-07-20T06:12:00.000-07:00

Today for Tasty Tuesday I will bring you something better than a recipe...
Here's your chance to try some of The Red Barn products for free!
Real Moms Real Views did a review of some Red Barn products, and we're sponsoring a giveaway to promote it.

If you would like a chance to win, enter the contest HERE.

Being a blog follower gives you more chances to win, so make sure to check it out!

Good luck!

Tasty Tuesday: Fruit Salsa

2010-07-13T05:45:00.000-07:00

Here at The Red Barn we have some great fruit salsas that have a bit of a kick. If you are looking to make a sweet salsa, Real Mom Kitchen has the recipe for you. This can be adapted to use your favorite fruits, just use this recipe as a basic outline.

Fruit Salsa with Baked Cinnamon Tortilla Chips

1 kiwi, peeled and diced
1 Red Barn Golden Delicious apple – peeled, cored and diced
4 oz. Red Barn raspberries
8 oz. of strawberries, diced
1 Tablespoons white sugar
1/2 Tablespoon brown sugar
1 1/2 Tablespoons Red Barn jam (I used strawberry)
10 small flour tortillas (the fajita size that’s about 7 inches)
4 Tablespoons melted butter (or butter flavored cooking spray)
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and jam. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees.
3.Coat one side of each flour tortilla with melted butter (or butter flavored cooking spray). Sprinkle tortillas with desired amount of cinnamon sugar. Using a pizza cutter, cut each tortilla in half and then cut each half into 4 wedges. Arrange in a single layer on a large baking sheet. (if using cooking spray, spray tortillas again with cooking spray).
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny. Serves around 5-6.

Sweet Cherries

2010-07-12T20:35:00.000-07:00

The sweet cherry harvest is now in full swing.
We are selling 2 pound bags, the more you buy, the better deal you get!

Current prices are:
1 bag (remember, each bag is 2 pounds) $4
2 bags - $7
3 bags - $9
Full case (12 bags) - $34

You won't find cherries fresher than this in any store! Pick yours up today!

Garden Girls: Maintaining a Healthy Garden

2010-07-08T07:12:00.000-07:00

We hope that all of your gardens are in full bloom. I've heard from a few of our Garden Girls that it is about that time of the season where squash bugs and mildew are becoming a force to be reckoned with! While reading on the internet I found an organic approach to fighting the bug battle.

To make a milk spray to treat powdery mildew on fruits and vegetables or blackspot on rose: Mix one part milk with two parts of water. Pour liquid into spray bottle, and spray it on plants once a week.

To make a pepper spray to get rid of insects such as spider mites and aphids:

CAUTION: BE EXTREMELY CAREFUL WHEN MAKING AND USING PEPPER SPRAY. KEEP IT AWAY FROM YOUR FACE. IT IS HIGHLY IRRITATING, AND IT IS SIMILAR IN COMPOSITION TO THE PEPPER SPRAY USED TO SUBDUE CRIMINALS.

Place 1/2 tablespoon of liquid hand soap, 1-2 cups of jalapeno or habanero peppers, and one quart of water in a blender. Puree. Wearing gloves, strain the liquid through cheesecloth to remove solids. Pour into a spray bottle. Before spraying it on an entire plant, try it out on a small area, such as a leaf or branch first, to make sure it does not burn the plant.

Has anyone else tried an organic approach to gardening? We'd love to hear your ideas!

Pit Spit

2010-07-08T07:10:00.000-07:00

The highly anticipated 4th Annual Cherry Pit Spit will be held at The Red Barn on July 31st from 3-5pm! We are bringing back the pie eating contest and have bigger and better prizes and games! More details to follow!

Tasty Tuesday: Blackberry Cheesecake Cups

2010-07-06T14:48:00.000-07:00

I am loving all of the fresh fruit available at The Red Barn right now. I found another recipe from my favorite cooking website, Real Mom Kitchen. Laura does an excellent job preparing and photographing fantastic food that can be made with ingredients most of us have on hand. So without further delay, I bring you Blackberry Cheesecake Cups!

Ingredients:

4 graham crackers
1 T. butter, melted
8 oz. light cream cheese (Neufchatel)
1/3 cup granulated sugar
1/4 cup whipping cream
1 teaspoon vanilla extract
12 oz. fresh Red Barn blackberries (reserve 4 for garnishing)
sweetened whipped cream for garnish* see recipe below
mint leaves (optional) also for garnish

Preheat oven to 350º. Crush the graham crackers to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the blackberries and process until just crushed.
Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few blackberries. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs. Garnish with whipped cream, blackberries, and mint (if desired). Refrigerate for 1 hour or until firm. Serves 4.

*This recipe would also be great with raspberries or blueberries, or a combination of all three berries!

Sweetened Whipped Cream

1 cup Whipping Cream
2 heaping tbsp Powdered Sugar
1 tsp Vanilla Extract

Combine all ingredients in a medium sized mixing bowl and beat until soft peaks form.

Fruit Frenzy!

2010-07-02T08:29:00.000-07:00

Just in time for your Fourth of July festivities, we have a large selection of local fruits for sale. You won't find fruit fresher than this at any store since it's straight from the farm! Currently we have:

Raspberries
Sweet Cherries
Cantaloupe
Watermelon
Grapes
Blueberries
Blackberries
Apples
Oranges
Grapefruits

Don't forget we also have ice cream in to-go containers, as well as Take and Bake pies. Nothing says Happy Independence Day America like a Red Barn Apple Pie! Have a safe and enjoyable holiday - we hope to see you soon!

Tasty Tuesday: Recovery Drink

2010-06-22T05:51:00.000-07:00

If you are anything like me your workouts have intensified a bit as swimsuit season approaches! Cherry juice helps prevent and alleviate muscle soreness, making it a great recovery drink after any rigorous activity. Cherry juice can be enjoyed alone, but isn't everything a little better when chocolate is involved? Recipe provided by the Cherry Marketing Institute.

Cherry Chocolate Recovery Drink

Ingredients:

4 oz (120 mL) chocolate milk
2 tbsp (30 mL) Red Barn tart cherry juice concentrate
2 tbsp (30 mL) plain yogurt
½ oz (14 g) dark chocolate, melted 1-2 tsp

Melt chocolate in saucepan over low heat or in the microwave for a few seconds. Add chocolate milk, tart cherry juice concentrate, yogurt, and melted chocolate together and blend or mix well. Chill and serve.

Nutrition Info:Nutrition Facts per 208 g serving: 210 calories, 10 g total fat, 6 g saturated fat, 28 g carbohydrate, 5 mg cholesterol, 8 g protein, 3 g fiber, 105 mg sodium; Daily Values: 8% vitamin A; 43% vitamin C; 20% calcium; 20% iron

Early Tasty Tuesday: Berry Parfaits

2010-06-14T08:06:00.000-07:00

Don't be alarmed - it's not Tuesday yet, but I won't have internet tomorrow so I wanted to post early! This is a classic treat that can be served as a simple after school snack, or jazzed up for a more formal dessert depending on the type of container it is served in. So simple!

Mixed Berry Parfaits

Ingredients:
¾ cup fresh blueberries
¾ cup fresh blackberries
¾ cup fresh raspberries
2 cups yogurt (vanilla, strawberry, or other favorite flavor)
2 crunchy granola bars

1. Divide berries among 4 parfait dishes, top with ½ cup yogurt.
2. Crumble granola into coarse pieces, sprinkle over fruit and yogurt. Serve immediately.

*This can be made with thawed frozen berries, like the ones from The Red Barn freezer.

Garden Girls: Growth

2010-06-09T08:34:00.000-07:00

I think everyone can agree that the temperamental Utah weather has really taken a toll on our gardens. Here's how our gardeners are doing despite the setbacks.

Chelsea (Classic Garden): So far my garden isn't very impressive. The only produce that I would say is really thriving are the onions since they are a cool weather plant anyway. Our squash were on the recovery from the cold snap, but the peppers, cucumbers, and tomatoes don't look so good. I am actually considering starting over if things don't improve soon.

AnaLee (planter boxes) – Our herbs are getting taller every day, and are really doing well this year. Our strawberries are blossoming and should have ripe fruit in a few more weeks. Watering is going well, but sometimes I worry my planters don't get enough sun, since they are along a fence, overshadowed by a large willow tree.

Paige (Containers): So I got a little excited and started my garden too early for Utah's ever changing weather. I had plants die and go into hibernation. Now the weather is finally warming up and I replanted a few things and they have just flourished. My gardening tip - don't get too excited and plant too early...the plants don't like it! My tomatoes are looking healthy and grow everyday. My herbs have just shot up and are looking so good! I can't wait to use them! One other mistake I made with them was over-watering. I got too excited and tried to water them everyday. As soon as I waited to water until the soil was dry (like the directions said!) they grew!

Janae (Trellises): The cool weather vegetables are looking great. I am doing a good job keeping the weeds down, which will be helpful as the warm weather plants start to sprout. I have my trellises up for my beans and tomatoes, and so far everything looks to be right on track.

Keep up the good work ladies!

Tasty Tuesday: Strawberry Frosting

2010-06-08T06:12:00.001-07:00

Last weekend I was in a real jam - I was all out of frosting and needed to bring a cake over for a birthday party. Lucky, I had just that - jam! Here is a simple recipe for a Strawberry Jam Butter Cream Frosting, perfect for cakes, cupcakes, graham crackers, and more! Thanks Laura for the recipe.

Ingredients:

1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Red Barn Strawberry jam
red food coloring (enough to make it a pretty pink color)

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Put on your favorite treat, pictured above is Devil's Food Cake cupcakes.

*If you decide to use a different brand of jam, it must be smooth, like The Red Barn's or it will not turn out correctly.

Oraganic Gardening

2010-06-02T12:04:00.000-07:00

I was reading an interesting article about Organic Gardening, found here and wanted to share the Question/Answer portion, which I found interesting.

How often should a garden be weeded?
Weeds may often look unthreatening, but they steal water and nutrients from your vegetables, so pull them when you see them. This is especially important early on.

What’s the best fertilizer?
The better question to ask is, “What does my garden need?” Contact your county or state agricultural extension service to get a soil test. (Utah State has a great one) This will diagnose your dirt’s nutrients, pH, and texture. “It will help you avoid adding unnecessary nutrients, which can cause problems for your garden,” says Linda Chalker-Scott, associate professor of horticulture at Washington State University.

What’s an easy way to protect fruit trees from being attacked by bugs?
Look in your kitchen drawer. Plastic sandwich bags can serve as a shield, and they won’t interfere with growth. When the fruit is the size of a quarter, place a bag around each one and staple it shut. Cut a small hole in the corner to let water escape, and leave the bag on until harvest. In very hot climates, try using panty hose as a barrier. (I have never tried this myself, but if you try it let me know how it works out for you).

Will releasing ladybugs and earthworms improve a garden’s health?
While lady beetles—the correct name—do consume harmful pests like aphids, the ones you import probably won’t stick around to do so. Lady beetles sold in stores “have been hibernating,” Gillman says. “When they wake up, their instinct is to fly away.”

Earthworms are superb garden multitaskers. They aerate the soil, digest organic matter and provide nutrients for roots to absorb, and create an environment that encourages beneficial microbes. So, should you get some from the garden center? No. If you have healthy soil worms are already there. And if you don’t, work in compost or aged manure to your garden, and they’ll come on their own.

There are many old wives’ tales about how various foods and kitchen scraps can be used to help gardens. Are any of these claims valid?
Eggshells are a good source of calcium, essential for tomatoes; without it, they develop brown patches known as blossom-end rot. Just crush the shells and sprinkle the bits on the soil.

In a later post, I will also explain how to use milk and peppers to make an organic spray to ward off pests and mildew. Happy Gardening, from The Red Barn!

Tasty Tuesday: Cran-Orange Almond Salad

2010-06-01T07:55:00.001-07:00

If you are anything like me and ate WAY too much at yesterday's BBQ, and the left overs only remind you of how much you shouldn't have eaten, then this recipe is for you! A crisp light salad, good anytime of the year. This can also be altered to include your left over grilled chicken or other meats for a more hearty salad.

Cran-Orange Almond Salad

1 large head red leaf lettuce, washed, dried, and broken into pieces
1/2 medium onion, thinly sliced and separated into rings (the thinner the better)
2 – 3 Red Barn oranges, peeled and sliced then cut into chunks (You can use 2 cans of mandarin oranges, drained – but the fresh orange is fabulous)
1/2 jicama, peeled and cut into julienne strips (optional)
1/2 cup Red Barn dried cranberries

Serve tossed with orange dressing and sugared almonds. (recipes below)

Orange Dressing

1 teaspoon grated orange peel
1/3 cup fresh orange juice
2 Tablespoons red wine vinegar
1/2 cup canola oil (or vegetable oil)
2 Tablespoons sugar
1 Tablespoon Good Seasons dry Italian dressing mix

Combine ingredients in blender or shaker jar.

Sugared Almonds

4 ounces slivered almonds
3 Tablespoons sugar

Place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.

Seed Starting 101

2010-05-28T08:54:00.000-07:00

It's not too late to start your garden by seed this weekend. If you need some information about how to go about starting your seeds, see this article here: Seed Starting 101 for Kitchen Gardeners | Parade.com

Enjoy your Memorial Day Weekend - Be Safe - Stop by the Red Barn for your favorite treat!

Gardening Girls: Preparation

2010-05-27T07:26:00.001-07:00

To give you a better look at the gardening options we are following this summer, we wanted to share what type of preparation is required. You can plant from seeds or starts with any method, but those of us who experienced the late Utah freeze may have to replant our gardens with starts to make up for lost time.

Chelsea on the Classic Garden: To prepare a plot of ground, you will need to till it to loosen the soil. You will also want to mix in fertilizer or compost to make sure there are enough nutrients to support proper plant growth. Preparation is pretty easy...Especially when you can enlist some help...
I think it's also important to decide what you want to grow, and to map it out before planting to make sure you will have enough room to grow everything you need. You'll also want to figure out how you will water. Our sprinklers will do the work for us - sprinklers or a drip system would be great for raised planters and trellis gardening as well.

AnaLee on Raised Planters: You will need to buy or build your own planter. Building your own would be the most economical choice, though it also takes a little more effort. There are hundreds of tutorials on how to do this, a simple one can be found here. You will also need to bring soil in to fill your planter and position it somewhere that is easily accessible, and also gets adequate sunlight and water. Make sure you know where you want it since it will be too heavy to move once you've filled it with dirt. Remember that the planter itself needs good drainage or else the roots of your plants will rot.

Paige on Container Gardening: To start my indoor herb garden I first wanted to pick out some pots to match my kitchen, which was a fun excuse to run to Ikea.This may be the easiest type of gardening to set up initially, though depending on the types of containers you use, can also be costly. You could also check a local thrift store for other types of containers to re-purpose as planters (think Tupperware bins, old trash cans, etc.). Remember that when using containers you must use potting soil to allow enough oxygen to reach the plant roots. Also, containers must be watered by hand, so don't let your plants get too thirsty! Make sure to read the container gardening class post here for more tips on effective container gardening.

Janae on Trellises: This type of gardening is a spin on the classic garden, so you will need to do all of the same preparation, as well as purchase or build your own trellises, which can be as elaborate or primitive as you want - I've seen people use everything from sticks to iron pipes.A simple tutorial to create your own can be found here. Remember, trellising is perfect for beans, peas, cucumbers, melons, squash, and any other vining vegetable. I like to build the trellises before planting so I know just how much space I will need between plants. Having everything off the ground also prevents it from being stepped on while my kids and I are working in the garden.

---So no matter what method you use, you'll want to research it further to know what other preparations you might need to make to have a successful garden this year!

Tasty Tuesday: Icecream Pie

2010-05-25T06:05:00.000-07:00

Here's a great recipe to cool you down at your Memorial Day Weekend BBQ. (That is, if the weather ever warms up!)

Chocolate Strawberry Crispy Pie

½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1/2 to 1 quart Red Barn *strawberry ice cream (however full you want your pie)

*Pick any flavor you want for a different twist to this recipe!

Butter an 8” pie plate; set aside (I used a 9″pie plate). In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie plate. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream if desired and remaining sauce. (I put the whole amount of ice cream in the pie and then drizzled it with the sour cream/chocolate mixture.) Garnish with fresh strawberries before serving if desired.

Gardening Girls: The Crew

2010-05-19T08:04:00.000-07:00

Now that The Red Barn has held a majority of their free gardening classes, those in attendance have learned several methods of gardening. Since we couldn't decide if one method was more successful than another, we decided this year we would put it to the test! We selected four Red Barn fans to follow throughout the summer, each experimenting with a different gardening technique - trellises, traditional dirt, containers, and planter boxes. Although our tracking may not be entirely scientific, we hope we will be able to highlight the pros and cons of each type of gardening so that in the future you will be able to choose which method you think will work best for you. So without further adieu, I bring you our gardening crew!

Janae is an expert gardener, graduating with a B.S. in Horticulture studies from Utah State University. She uses trellises where possible to maximize space and minimize plant disease that is associated with growing on the ground.Chelsea is a rookie gardener and will be doing the traditional dirt digging in the ground garden. She’s from Virginia, where trees are a plenty and no one has to water their grass. Last year when she came back from vacation (ok, labor isn’t a vacation) her garden was shriveled up and dead. She just didn’t understand why. “You mean you have to water it too?” Thankfully she’s a much better mother than gardener! She's hoping to grow a successful garden this year now that she's been empowered with so much useful information from the FREE Red Barn classes.Paige is a busy junior high teacher with limited space to plant and will be demonstrating how to do container gardening. Obviously she won’t be planting corn, but has decided on a lovely indoor herb garden as well as a few smaller vegetables in outside containers.AnaLee uses her garden to supplement her grocery shopping and to teach her children the responsibilities of gardening. She will be using raised planters or “grow boxes” for her herbs and vegetables.Now that you have met our crew, stay tuned for pictures, updates, and handy gardening tips throughout the summer! I can't wait to see what happens!

Tasty Tuesday: Chicken and Asparagus Roulades

2010-05-18T06:26:00.000-07:00

Ingredients

Heat oven to 350°F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 in. of edge. Place 1/4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks and slice.

Tasty Tuesday: Roasted Asparagus

2010-05-11T07:49:00.000-07:00

Since asparagus is now in season, I thought I would give you a delicious recipe to try, and some nutritional facts about this awesome veggie. Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies including folic acid, potassium, fiber, vitamin B6, vitamins A and C, and thiamin. When selecting a bundle to purchase, look to see that the spear tips are tight, and approximately the same size so they will all cook evenly. The larger the diameter, the more tender they will be upon cooking. Use asparagus as soon as possible after purchasing, making sure to keep them cool or wet to maintain freshness. Asparagus can also be canned or frozen for future use. For more information, recipes, or other questions, visit The Red Barn or asparagus.org!

Roasted Asparagus

1 pound Red Barn asparagus spears (the thicker the better for roasting)
2 tablespoons olive oil
Kosher/Coarse salt
Black pepper
Parmesan cheese

Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with cheese, salt, and pepper. Again, lightly roll the asparagus so the seasoning gets evenly distributed.
Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.

*The first time I made this I forgot to set the timer, and it was in the oven for about 20 minutes so it got a bit crispy, but truth be told, it was so delicious that way that now it's my preferred roasting method! You can use any seasonings you want to change up the flavor of this recipe. Asparagus is also great on the grill!

Class Tips and Secrets

2010-05-06T10:25:00.000-07:00

Last week we were fortunate enough to have two classes at The Red Barn. The first, taught by Meredith Seaver was for container gardening, while the second, taught by Adrian Hinton was for warm season gardening. After attending the classes I am excited to get out in the dirt and start growing! Meridith shared with us 9 Common Container Gardening Mistakes that I would like to pass on to those who are trying this method of gardening for the first time.

Nine Common Mistakes

Using undersized containers
Using undersized plants
Plants and container are out of proportion
Over or under watering
Incompatible plants in the same container (full sun vs. part shade, etc.)
Forgetting to fertilize
Neglecting to cut back, prune, deadhead, or trim
Hanging on to sickly or poorly performing plant
Assembling a large container before it's in its final place

I also learned that you should not use regular garden soil from the ground (opps!). You must use potting soil in order for your plants to get enough oxygen. If making a flower container, try arranging the flowers while still in their container before planting so it's easier to rearrange until you find something you like. For the most aesthetically pleasing arrangements you will want to pick a "Spiller, Filler, and Thriller". A spiller, or hanging flower will soften the edges of the container, while fillers take up the majority of the basket. Thrillers provide a stunning draw to the container, as they are usually the focal point that adds height and dimension to the basket. (Note, if you are making a hanging basket, you don't need a thriller since the hanger itself gives it the height it needs). Adding soil moisture crystals and fertilizer to your basket maximizes your basket's producing potential. Make sure to water frequently and completely, making sure to water the soil without getting water on the foliage if possible. Containers should have some water run out of the bottom, and need to be able to drain completely. If your container does not have holes in the bottom for drainage, drill your own! Also remember to break the root balls of the plants before planting.Adrian also provided ample information about warm season gardening. He informed us of the best varieties of vegetables for our area, as well as information about watering, planting, fertilizing, and controlling pests. To learn more information about when to plant, or how to control pest, please visit http://climate.usurf.usu.edu or utahpests.usu.edu/ipm.
A special thanks to USU, Meredith, and Adrian for the wonderful classes and for providing tomato plants and demonstrations for those in attendance.

Tasty Tuesday: Fruit Bars

2010-05-04T06:59:00.000-07:00

It seems like it's that time of year again when you are required to make something for a bake sale or provide a snack for the baseball team. Next time you are wondering what to make, try these fruit bars for a new twist on an old favorite. Its a basic shortbread with jam topping. Easy to make! Recipe and photo provided by Kathryn Michalik.

Ingredients:
2 1/4 c flour
1 c old fashioned oats (NOT instant...)
1/2 c sugar
1 tsp baking SODA
1 tsp salt
1 cold egg
1 1/2 sticks ICE COLD BUTTER, unsalted
1tsp vanilla
1 c Red Barn jam

Preheat oven to 350*

Mix flour, oats, sugar, baking soda and salt until well combined. Then pulse in (you can do this by hand or food processor) diced butter until its crumbly (size of peas). Lightly beat egg and add vanilla then pulse until combined.

Place 2/3 of mixture into a 8x8 or9x9 pan that is lined with foil and sprayed with Pam. Press down into a crust. Top with 1 cup of any Red Barn jam that you want (Apricot and Raspberry are our favorites for this recipe). Spread into an even layer, then top with rest of the crumbly mixture.

Bake 35-40 minutes, you will smell oats by the time it's done. Take out and allow to cool 2 hours before removing. Then carefully remove foil. Cut into 16 squares and enjoy!

To cut:
Cut in half, then cut each half in half again to make 4 cuts across, then turn 90 degrees and do the other side so you get 16 even bars.

Warm Season Vegetable Gardening

2010-05-03T18:36:00.000-07:00

Warm Season Vegetable Gardening Class Tomorrow
May 4th 7-8pm
Adrian Hinton is a USU professor and Utah county’s extension specialist. He will bring his extensive expertise in warm season vegetable gardening to help you optimize your garden production.

Planning Your Weekend?

2010-04-28T18:55:00.000-07:00

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

2010-04-28T09:06:00.000-07:00

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.

Tasty Tuesday: Puffy Apple Oven Pancakes

2010-04-27T08:08:00.000-07:00

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.

Upcoming Events

2010-04-26T11:58:00.000-07:00

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!

Tasty Tuesday: Honey Orange Salmon

2010-04-20T06:57:00.000-07:00

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.

Giant Pumpkin Growing Class

2010-04-17T08:52:00.000-07:00

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

2010-04-17T08:51:00.000-07:00

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.