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!

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.

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.

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!

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!

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!