Cloverleaf Farm
Summer 2009
May - Dec
Hours:
Closed
Sunday and Monday
Tues & Wed 
8 - 5:30
Thursday - Sunday 8 - 7

Cloverleaf Farm is a small family farm. We are committed to grow and sell the best
local fresh organic produce.
We use
no chemicals whatsoever.
Only organic fertilizer is used to produce our crops. We use integrated pest management, and we use only all natural means of pesticides when necessary.

Cloverleaf Farm sells what we grow!

When we buy wholesale,
we buy from local farms only.

 When you buy from us you can be assured you are getting authentic local produce.

We have the BEST free range Organic Eggs around.

Cloverleaf Farm is the only local farm that specializes in Heirloom, Organic Produce.

Cloverleaf Farm

Here are some of our favorite recipes. We hope you enjoy them as much as we do.

 Stuffed Turkey Burgers
Preheat oven to 375

Blend together:
1 pound ground turkey (You may substitute ground chicken)
1/2 cup chopped green peppers
1/2 cup chopped carrots
1/4 tsp parsley
1/2 cup chopped baby portabella mushrooms

Filling:

Tomato Sauce (see below)
1/2 cup low fat mozzarella cheese (or cheese of your liking)
Mix turkey, peppers, carrots, and parsley into bowl.
Divide into 4 burgers.
Spray cookie sheet with non-fat cooking spray.
Place burgers onto cookie sheet.
Make a ‘bowl’ formation in middle of burger.
Stuff burger with filling.
Reform burger to cover filling.
Bake at 375 degrees for 25 - 30 minutes or until golden brown.

Turkey burgers must be cooked all the way through.
Serves 4

Tomato Sauce

Use for spaghetti, chicken, fish, dipping sauce, filling for Turkey Burgers above.

1 can whole tomatoes
1 can tomato paste
1 cup water
1 cup mushrooms –fresh
1 tsp turmeric
2 Tbsp garlic
1 tsp yellow mustard
1 tsp salt
1 tsp black pepper
1 Tbsp sugar
1 tsp basil
2 Tbsp Italian Seasoning
Blend all ingredients together, and simmer for 2 hours or more.

Serves 4-8

Cream of Pumpkin Soup

4 cups pumpkin
12 oz no fat evaporate milk
2 cups water
1 tsp salt
Garlic powder
Onion powder
Cayenne pepper
Black pepper

If using fresh pumpkin, cook pumpkin and then puree it with an immersion or regular blender. Add evaporated milk, water and spices to taste. Heat to a simmer, and then serve.

Can substitute water for chicken broth, but it will change the nutrition information below.

Makes 8 one cup servings.

Frittered Blossoms

You may use any kind of squash male blossom. You may also use dandelions

Pick fully opened blossoms, the bigger the better.
Rinse under cold running water and drain.
You'll need:

One inch of oil in heavy pan
1 and 1/2 cups of finely crushed cracker crumbs
Make an egg batter:
2 tablespoons of milk
1 egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley
1 tablespoon grated parmesan cheese

Roll drained blossoms in cracker crumbs, then in the egg batter, then cracker crumbs again. Fry in hot oil until golden brown, drain and serve warm.

Low Fat Cole Slaw

12 oz cabbage (1/2 red, and 1/2 green)
1/4 cup vanilla yogurt
1 Tbsp spicy brown mustard
1/2 cup low fat mayo
Salt to taste
Pepper to taste
Garlic powder to taste
Onion powder to taste

Chop cabbage into small bite size pieces. Put aside.

Mix together vanilla yogurt, spicy brown mustard, Smart Balance, and spices in large bowl. Stir until well mixed. Add cabbage and mix together