Appetizers

Breakfast

Dessert

Tomato Jam on Sage & Feta Scones

recipe-header2
Lorabella Blossom Tomato Jam on Sage & Feta Scones
 
Ingredients
  • 2 pints Village Farms Lorabella Blossom® tomatoes
  • 1 tablespoon coconut sugar
  • 1 tablespoon balsamic vinegar
  • Scones
  • 3 cups blanched almond flour
  • ⅔ cup tapioca flour (or starch)
  • ⅓ cup coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • ¼ cup heavy whipping cream
  • ½ cup butter, chilled and cut in cubes
  • ½ teaspoon vanilla extract
Instructions
  1. Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl.
  2. Whisk until the dry ingredients are combined.
  3. Add the eggs, cream, butter and vanilla to the bowl.
  4. Use your hands to mix everything together until incorporated and combined.
  5. Use a rubber spatula to fold in the feta and chopped sage.
  6. Transfer the dough to a cutting board and form into a large circle with your hands. Use a sharp knife to cut into size large triangles.
  7. Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.
  8. While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat.
  9. Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes.
  10. Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.
  11. If you like chunky jam, transfer to a jar and set aside. If you like smoother jam, transfer to a food processor and process for about 30 seconds until the jam is less chunky before transferring to a jar.
  12. When the scones are done baking, transfer to a cooking rack then serve with the jam.

Recipe and photography by The Toasted Pine Nut

Appetizers

Dessert

Sweet & Savory Ice Pops 4 Ways

popsicles

Cherry No. 9 Fall in Love Again® Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Cabernet Estate Reserve® Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Scrumptious Mini® Cucumber Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers, peeled
  • 1 ¼ cup honeydew
  • 12 mint leaves
  • 2 tablespoons lemon juice
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Lorabella Blossom™ Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 servings
 
Ingredients
  • 8 Village Farms Lorabella Blossom™ tomatoes
  • 2 cups frozen peaches, defrosted (about 4 fresh, peeled)
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • ¼ cup coconut milk
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Make Your Summer Pop

Appetizers

Dessert

cherry tomato thumbprint cookies

Cherry No. 9 Thumbprint Cookies

cherry no. 9 fall in love again® pepper jelly jam
Author: 
 
Ingredients
Instructions
  1. Place cherry tomatoes in a saucepan and cook on medium for 12–15 minutes or until liquid is reduced to a thick sauce. Let cool slightly.
  2. Add red pepper jelly and sugar and stir until dissolved. Pulse in a small food processor until tomato skins are combined.
  3. Refrigerate for 20 minutes before filling cookies. Mixture should be thick.

 
cookie dough
Author: 
 
Ingredients
  • 1 Egg, separated
  • ¼ cup Brown sugar firmly packed
  • 1 cup Flour
  • 1 pinch Salt
  • ¼ cup Shortening
  • 1 tsp Vanilla
  • ¼ cup Butter
  • 1 cup Walnuts, finely chopped
Instructions
  1. Preheat oven to 350º. Cream butter, shortening and brown sugar in a stand mixer on medium speed until fluffy. Add egg yolk and vanilla.
  2. Combine flour and salt in a small bowl. Add flour mixture to the mixer a little at a time, making sure not to over beat.
  3. In a separate bowl, beat 1 egg white and set aside.
  4. Make 16 quarter-sized balls with the dough and create a deep well in each cookie using your thumb or the back of a small spoon. Cookies expand when baking, so smaller balls are better.
  5. Place unfilled cookies into the freezer for 15 minutes prior to baking.
  6. Remove and bake for 16–18 minutes until golden brown. Remove and reform the wells if needed. Let cool and fill with tomato jam.

Recipe and photography by Nancy Farrar

Read “An old-fashioned Texas Christmas