It’s peanut season on the farm! We grow our own peanut plus have a peanut buying point where we process other farmers’ peanuts before they are sent to the sheller. A peanut buying point is the middle man between the farmer and the sheller. The sheller then receives the peanuts and markets them to candy companies, peanut butter companies, etc. I’m going to try to post as many pictures and videos as I can to give everyone a better view of peanut season so stay tuned! Check out this video we created on digging peanuts! https://www.youtube.com/watch?v=9elARR6NmuM&list=UU_5Ci4adoX40t1j22IJ0Gug
I wanted to let you know that select stores in surrounding towns are carrying our Strawberries! Just look for the Southern Grace Farms label!
Enigma: U-pick and We pick field
Nashville: Art’s Afire and Nashville Farmer’s Market
Adel: Piggly Wiggly
Tifton: Southern Pride
Valdosta: Denise’s Fresh Produce and Farmer Browns.
We hope to soon have the peanut flour in these locations as well!
Feel free to email us if you have any questions!!
*1/3 cup firmly packed light brown sugar *2 cups thickly sliced strawberries, fresh
*3 Tbsp. All purpose flower *1 cup lowfat granola cereal (lightly crushed)
*1/8-1/4 tsp. ground cinnamon
*generous dash of salt *1 Tbsp Canola oil
*4 cups fresh or thawed frozen blueberries
DIRECTIONS: Preheat oven to 350◦. In large bowl, stir together brown sugar, flour, cinnamon and salt. Add blueberries and strawberries. Toss to distribute sugar mixture. Place mixture in 8-inch square baking dish. Mix granola with canola oil and sprinkle evenly on top. Back until fruit is bubbling and topping is lightly browned, 40-50 minutes. Let cool for 20 minutes before serving. Makes 6 servings. (recipe found in Northland Berry News Summer ’03, V17#2)