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.
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JOIN THE PRODUCE CLUB NOW!!!
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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 February 21st
Herb: Basil/Parsley
Romaine/Curly Leaf Lettuce
Brussel Sprouts
Broccoli
Spinach
Carrots with Tops
Strawberry Onion
Sweet Potatoes
White Potatoes
Mushrooms
Strawberries
Oranges/Honey Tangerines
Bose Pears/Plums
Apples
Lemon/Limes
Ruby Red Grapefruit
Pineapple
Grapes
Breaded Brussel Sprouts
1 1/2 pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt
Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly).
In a medium-size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts.
Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
Grilled Red Peppers Stuffed with Mozzarella
1/2 lb. crusty Italian bread
1/4 cup olive oil
3 medium red bell peppers
1 cup fresh mozzarella, cut into 1/2-inch cubes
1/4 cup chopped fresh basil
1 cup chopped Italian parsley
1/2 cup toasted pine nuts or almonds
1 clove garlic, minced
Salt and freshly ground pepper
1. Preheat grill to medium.
2. Thinly slice bread, remove crusts and cut into enough 1/2-inch croutons to make 2 cups.
3. Warm 2 tablespoons of olive oil in a skillet. Add the garlic and croutons and season with salt and pepper. Sauté until the bread is golden-brown; drain on paper towels.
4. Cut tops off peppers, about 1 inch from top, and reserve tops. Scoop out seeds and membranes.
5. In a bowl, combine croutons, mozzarella, basil, parsley, pine nuts and remaining oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure them with toothpicks.
6. Place peppers on the grill, and grill until peppers are soft, but still hold their shape, 12–15 minutes.
7. To serve, remove tops and cut in half lengthwise
