The Produce Club
Lancaster's Hydro Farm supports organic farming practices that are healthy and environmentally safe, giving the Produce Club members the opportunity to enjoy the freshest, tastiest, most nutritional produce available.
How the Produce Club works:
You pay a $20.00 per year *membership fee and a cost of $28.00 per **basket (includes delivery).
Vegetables that your family does not like or is allergic to:
Name:
Address Line 1:
Address Line 2:
City:
State:
Zip:
Phone:
Alternate Phone:
Email Address:
This entitles you to receive a weekly/bi-weekly "fresh from the farm" produce basket which includes basic items such as lettuce, tomatoes, peppers, cucumbers, fresh herbs and special bread. Weekly specials might include items such as collards, spinach, sugar snap peas, snow peas, squash, zucchini, kale, chard, corn, broccoli or strawberries just to name a few.
In order to keep the membership fee at a minimal you must return the last empty basket whenever you receive a new basket. We automatically set up your credit card to debit the day of your delivery or you can pay by credit card before delivery via PayPal.
 | ||||||
JOIN THE PRODUCE CLUB NOW!!!
Click Image to Enlarge
LANCASTER'S HYDRO FARM
Mike & Angela Lancaster
(813) 482-2008
"When it's time for a change from the ordinary"
*Membership Fees are Non-Refundable
***Let us know how you heard about us:
We now offer a variety of baskets to our Produce Club Members such as Fruit Basket, Dinner Basket, Combo Baskets (Vegetable/Fruit Baskets) at the Lancaster's Hydro Farm Country Store. All baskets are interchangeable within your membership. For example, if one week you want all Vegetable Basket and next week Fruit Basket, just let us know.
If you have any questions or concerns, please email us at Lancasterfarm@yahoo.com.
Please enter payment information:
**Not all items are from our farm. We support local farming.
Credit Card Number:
Expiration Date:
Credit Cards will be automatically processed day of delivery. We do not accept American Express.
"Some of the Special Featured Items In The Basket This Week"
Please select a default basket: (Default Basket is the basket you prefer you can change your default at any time.)
Week of March 7th
Herb: Basil/Parsley
Romaine/Curly Leaf Lettuce
Cauliflower
Zucchini
Collards
Broccoli
Spinach
Celery
Scallion Onions
Red Potatoes
Strawberries
Honey Tangerines
Bose Pears/Plums
Apples
Lemon/Limes
Pineapple
Grapes
Roasted Garlic Zucchini and Tomatoes
Ingredients:
2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons 2 cups quartered ripe tomatoes
1/2 onion, minced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil salt and pepper to taste
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Sauteed Zucchini
Ingredients:
1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
1/2 cup water, divided
1 cube chicken bouillon
1 large zucchini, thinly sliced
ground black pepper to taste
Directions:
Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.
Cauliflower
If your kids are a little picky or even a “meat and potatoes” kind of hubby turn their noses up to cauliflower, TRY THIS: Next time you make mashed potatoes, (you could almost sneak it in without being noticed), add puree cauliflower for nutrition without adding a noticeable taste. Remove leaves, cut off core at bottom and cut into pieces (florets). Put a few cups of water in saucepan, add a teaspoon of salt and blanch (or a medium boil) for 3 minutes. Drain water, put cauliflower in Ziploc bag and freeze. Thaw cauliflower (it will be kind of mushy, not firm) puree in blender. Add desired amount to mash potatoes. I also add a little sour cream and fresh chives.
To avoid any waste of cauliflower. Use a portion of your head for fresh veggie salads or stem cauliflower as a side dish. Freeze the rest in amounts you would use in each batch of mashed potatoes in separate Ziploc bags (about 1 to 1½ cups).
Curried Cauliflower Soup
1 head of cauliflower cut into florets
5 c. vegetable or chicken stock
1 onion, cut into chunks
1 can (14 oz.) coconut milk
3 cloves of garlic, halved
1 tab curry paste or powder
2 Tabs lime juice
2 Tabs sugar
Bake the cauliflower, onion, and garlic at 350 degrees on a baking sheet for 30 minutes until golden brown. Cool and blend in a processor thoroughly until smooth. Add some of the stock if needed. Place all ingredients in a pot and heat thoroughly. Serve.
Collard Greens
Collard Greens Recipe
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch *collard greens
1 tablespoon butter
¼ tsp of garlic powder
1 tsp lemon pepper
Salt and pepper to taste
In a large pot, bring 3 quarts of water to a boil and add smoked meat, seasoning and hot sauce.
Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Cut into strips about ½ to 1 inch thick (horizontally), cutting off stems.
Place greens in pot with meat and add butter.
Cook for 30 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.
Collard Green Soup
½ pound smoked sausage
2 tablespoons butter
½ cup diced onion
(3) 14oz. cans chicken broth
5 small red potatoes, quartered
½ teaspoon seasoned salt
½ teaspoon lemon pepper
1 bunch chopped collard greens (cut crosswise into ½ to 1 inch strips, cutting off stems)
Cut sausage into ¼ inch slices. Melt butter over medium heat in a large saucepan; add the onions and sausage and sauté until the onion is transparent, about 10 minutes. Add the chicken broth, potatoes, and seasonings. Bring to a boil, reduce heat, cover and cook for 10 minutes. Add the collard greens, cover and cook for 20 minutes longer. Before serving, using a fork, mash some of the potatoes to thicken the soup.
