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RECIPES

Recipes from our farm to your table



Basic Bean Cooking Instructions
Baked Beans
Black Bean Corn Salad
• Black Bean and Corn Salsa

Black Bean Hummus
Blueberry Sauce
Blueberry Pizza
Butternut Squash Soup
Calypso Beans, Tomato, and Poblano Stew
Cheezy Soup
Chicken, Black Bean, Corn, and Tomato Salad
Corn Salad
Forest Beans
Freezer Corn, SUPER EASY!
Fried Green Tomatoes
Navy Bean Soup
Portobello and Horto Bean Quesadilla


Pico de Gallo
Pinto Bean Flour
Pumpkin Bean Soup
Red Bean Salad
Refried Beans
Southwestern Caviar
Sweet N Sour Beans
White Bean Dip
White Bean Hummus
White Bean Salad
Dressing
White Chicken Chili
Country Style Tomatoes
Sweet Potato Kiss Muffins
Navy Bean Pie
Bean Bread in Bread Maker
Martha’s Hot Mustard Pretzel Dip
Flyte Family Farms Fruit Dip

 

Basic Bean Cooking Instructions

Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.


Baked Beans

1 1/2 pounds dry Horto, Yellow Eye, European Solider, or Navy beans
1 onion, sliced
2 ounces molasses, (honey or maple syrup can be substituted)
1 tablespoon dry English mustard
6 ounces brown sugar
5 ounces tomato sauce
Salt and freshly ground black pepper
2 bay leaves

Directions
Soak the beans overnight in plenty of cold water to soften them. Drain away the water when ready to prepare your baked beans and rinse under cold water to remove any sand or grit.
In a large pot with plenty of water, simmer the beans with a touch of salt until they start splitting. Skim the top regularly and add water if the level falls below the beans. Drain and reserve the liquid.
Allow the beans to cool down for 1 hour before handling. Preheat oven to 225 degrees F.
Add the beans back to the pot. Add the sliced onion, molasses, mustard, brown sugar, tomato sauce, and the remaining cooking liquid to the pot. Add more water to cover the beans if there is not enough cooking liquid. Season lightly with salt and pepper and add the bay leaves.
Bake the beans, covered, for 12 hours overnight. Check in the morning to see if you need to add a touch of liquid. If not, beans are ready to eat.


Black Bean and Corn Salad

1 cup fresh corn kernels (approximately two large ears)
1 sweet, red bell pepper, seeded and diced
1 large, ripe tomato, seeded and chopped
3 tablespoons fresh cilantro (or to taste)
1 1/2 tablespoons balsamic vinegar (or to taste)
1/2 teaspoon kosher salt (or to taste)
1 cup Flyte Family Farm black turtle beans or Calypso beans cooked

Directions:
Combine all of the bean and corn salad ingredients together in a bowl. May be made 1 to 2 hours prior to serving, if refrigerated.


Black Bean and Corn Salsa

4 Cups Cooked black beans
1/4 cup finely chopped yellow onion
3/4 cup finely chopped tomatoes
1 clove garlic, finely chopped
1 jalapeño, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
2 cups cooked corn (grilled, canned, or boiled)

Directions:
Place black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty. Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.


Black Bean Hummus

½ cup chopped fresh cilantro, divided
2 T. Tahini
2 T. water
2 T. fresh lime juice
1 T. extra-virgin olive oil
¾ tsp. Ground cumin
¼ tsp. Salt
1 lb. Dried Black beans, sorted, rinsed, soaked, cooked
1 garlic clove, peeled
½ small jalapeno pepper, seeded
3 (6 inch) pitas

Directions:
Preheat oven to 425 degrees.
Place ¼ cup cilantro, Tahini, and next 8 ingredients in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining ¼ cilantro. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425 degrees for 6 minutes, turning once. Spoon hummus onto pitas.


Blueberry Sauce

2 cups Flyte Family Farm Blueberries
1/3 cup sugar
1 T. lemon juice
¼ tsp. salt
½ tsp. vanilla extract

Directions:
Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill or process in a hot water canner for 15 minutes. Serve with ice cream or use with blueberry pizza recipe.


Blueberry Pizza

Recipe of blueberry sauce
2 T. flour
1 9” pie crust
2 T. brown sugar
1 tsp. Cinnamon
¼ cup oatmeal
1 T. butter, melted
1 cup powdered sugar
½ tsp. Vanilla
2 T. milk
1/8 tsp. Salt

Directions:
Preheat oven to 350 degrees. Roll pie crust out and place on lightly greased and powder sugared pizza sheet. Add 1 recipe of fresh blueberry sauce plus flour. Mix brown sugar, cinnamon, and oatmeal. Sprinkle over blueberry sauce. Bake until pie crust is golden brown. Meanwhile, mix butter, powdered sugar, vanilla, milk, and salt. Drizzle over pizza as soon as it comes out of the oven.


Butternut Squash Soup

½ cup onions chopped
2T. butter
2 cups chicken broth
1 tsp. Thyme
¼ tsp. White pepper
¼ tsp. Salt
¼ tsp. Coriander, ground
1 cup milk
1 lb. butternut squash, pared, seeded, cubed
2 medium sweet potatoes, pared, cubed

Directions:
Cook and stir onion in butter in 4-quart Dutch oven until tender. Stir in broth, squash, sweet potatoes, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10-15 minutes. Pour about half of the soup into food processor or blender. Process until smooth, repeat with remaining soup. Return to Dutch oven, add milk. Heat, stirring frequently until hot. Serve 8.


Calypso Beans, Tomato and Poblano Stew

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 ham hock
1 pound dried Flyte Family Farm calypso beans, soaked overnight and drained
1 tablespoon ground cumin
3 canned chipotle peppers in adobe sauce
4 Poblano chiles, roasted, seeded and chopped
4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges, for garnish

Directions:
In a large pot over medium-high heat, add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.


Cheezy Soup

Mix together and stir well before each use:
1/2 c. Red Star nutritional yeast
2/3 c. Pinto bean flour
1 t. sea salt
1/4 t. each paprika and celery seed
1/2 t. mustard (ground)
1 T. chicken style broth powder
1/8 c. bacon bits
Bring one cup water to a boil, reduce heat. Stir in 3 T. of the mix. Cook 5 minutes, stirring occasionally. Use less water for a thick cheezy style sauce.

Variation: Saute 1-1/2 c. diced veggies (onion, carrot, celery, potato) until softened. Add 1-1/2 c. water, bring to a boil, reduce heat and 1/3 c. cheezy saucy. Cook 5 minutes, until veggies are tender and soup is thickened. Soup will thicken a little more as it cools. This chills and reheats well.


Chicken, Black Bean, Corn and Tomato Salad

3 boneless chicken breasts, poached
1 lb. dried Black Beans, sorted, rinsed, soaked, cooked
1 lg. red tomato cored and diced
1 cup corn, canned, fresh, or frozen
1 T. extra virgin olive oil
3 cloves garlic, minced
2 tsp. dried oregano
1 ½ tsp. ground cumin
2 t. sherry vinegar or cider vinegar
½ tsp. salt
½ cup scallions
¼ cup fresh parsley

Directions:
Shred chicken and combine with black beans, tomatoes, and corn in a salad bowl. Heat oil in a small skillet over medium heat. Add garlic and sauté until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pout over the salad. Add scallions and parsley; gently toss to combine. Cover and refrigerate for up to 8 hours.


Corn Salad

4 cups cooked Flyte Family Farm Sweet Corn
½ cup chopped red pepper
1 cup Miracle Whip or Mayonnaise
3 green onions
3 tomatoes
1 bag Chili Fritos
Mix all ingredients together EXCEPT the Chili Frito Chips. Refrigerate. Just before serving, crush the Chili Fritos and mix. Serve immediately. The chips absorb the moisture and lose their crunch after about 30 min. Serve cold.


Forest Beans

(Pintos with Mushrooms and Spring Onions)
Earthy meets fresh in this recipe. Mushrooms bring out the rich taste of the pinto beans while the spring onions add liveliness, color, and a little crunch. This healthy, quick recipe is a good alternative to tomato-based bean dishes.
2 cups cooked pinto beans
8 ounces fresh button mushrooms, sliced
2 teaspoons olive oil
1 clove garlic, minced
1/2 pound spring onions, cut into rounds
Salt to taste

Directions:
If beans aren't already hot, heat them in the microwave or on the stove.
Peel and mince garlic. Rinse mushrooms, cut a thin slice off the stem end and discard, and slice the rest. In a medium skillet or pan, heat olive oil over medium-low heat. When oil is hot, add garlic and stir once. Add mushrooms and cook until soft and juicy, stirring occasionally, for about five minutes.
Meanwhile, rinse spring onions, cut off root end and discard. Slice spring onions into rounds about a 1/4-inch wide. When mushrooms are cooked, add onions and cook until they start to wilt, about two minutes. Taste and add salt as needed.
To serve, stir mushroom liquid into beans. Serve beans on top of rice, corn bread, or just on their own, topped with the mushroom mixture. Refrigerate any extra.

Tips and notes
For extra flavor, cook pinto beans with an onion and two cloves of garlic per pound of dried beans.
Spring onions are sometimes called green onions. Use the white and the green parts.
While the beans can be cooked ahead, the mushroom topping is best prepared just before serving.


Freezer Corn, SUPER EASY!

20 cups sweet corn cut from cob, raw not blanched (28-30 ears)
4 cups ice water
½ cup sugar
1/8 cup canning salt

Directions:
Mix well and let stand for 20 minutes. Put in zip-lock bags and freeze.


Fried Green Tomatoes

4 large green tomatoes
2 eggs
1/2 cup milk
2 cups Bisquick
2 Tablespoons Seasoning Salt
½ cup Butter Flavored Crisco

Directions
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Then dip the tomatoes into milk and egg mixture.
Scoop Bisquick onto a plate add seasoning salt. Dip tomatoes into Bisquick to coat.
In a large skillet, melt Crisco (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.


Navy Bean Soup

1 lb. Dried Navy, Great Northern, Horto, European, orYellow-Eye beans or a mix of all or some sorted, rinsed, soaked
8 cups water
½ tsp. dried marjoram leaves
2 medium carrots, chopped (1 cup)
1 large onion, chopped (1 cup)
1 medium stalk celery or celeriac, chopped (1 cup)
1 can (14 oz.) chicken broth
2 T. parsley
1 qt. Stewed tomatoes
1 clove garlic

Directions:
In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
Stir in remaining ingredients except parsley. Heat to boiling. reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
Stir in parsley. Cook 2 to 3 minutes.


Portobello and Horto Bean Quesadilla

Makes enough filling for two large quesadillas (may have some beans left over).
2 cups cooked Horto beans
1-2 large Portobello mushrooms, diced
1 clove garlic, minced
1/2 a red bell pepper, roasted and sliced
1 zucchini, roasted and sliced
Chipotle chili powder
ground coriander
Mexican oregano
cumin
salt
2 burrito sized tortillas
guacamole

Pico de Gallo

6 tomatoes, chopped (or 2-3 large regular tomatoes)
1/4 red onion, minced
1/4 cup fresh cilantro (or 2 tbsp dried)
1 jalapeno, seeded and minced
2 serrano peppers, seeded and minced
2 cloves of garlic, minced
juice of half a lime
1-2 tsp white vinegar
cumin
salt

Directions:
Heat a couple tablespoons of water in a medium sized skillet. Add mushrooms and garlic and season with a few pinches of chipotle chili powder, cumin and salt. Cook until mushrooms are soft, about ten minutes.
Meanwhile, in a medium sized bowl, season warmed beans with chili powder, coriander, Mexican oregano, cumin and salt.
Layer beans, mushrooms, roasted veggies, vegan jack and a bit of Pico de Gallo in a warmed tortilla. Fold tortilla over and fry if desired.
Top with guacamole and more Pico de Gallo.


Pinto Bean Flour

You can make refried beans in a few minutes using pinto bean flour. Great for campers.
- 1 cup whole beans = 1-1/8 c. bean flour
- STIFF REFRIED BEANS - 1 c. water plus 1/3 c. bean flour = 1 c. instant mashed beans (equal to canned refried beans) Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low. Cover the pan and cook 6 minutes (stirring occasionally).
- FLUFFY REFRIED BEANS - 2 c. water plus 3/4 c. bean flour = 2-1/2 c. fluffy mashed beans (nice on tortillas or used for dips by adding salsa or picante sauce)
Boil 2-1/2 c. water
Whisk in dry ingredients:
3/4 c. pinto bean flour
pinch garlic powder (optional)
1/2 - 3/4 t. salt
1/4 t. cumin
1/2 t. chili powder
Cook and stir for 1 minute. Reduce heat to medium/low. Cover pan and cook 4 minutes (stirring occasionally).

Pumpkin Bean Soup

1 T. canola oil
1 med. Onion, chopped
3 vine ripened tomatoes, juiced
1 can (15 ounces) pumpkin
2 cups cooked Calypso or Black beans
2 cans (15 ounces) fat-free chicken broth
1 tsp. cumin
Salt and pepper to taste
2 T. dry sherry

Directions:
In a large pot, heat oil. Add onion and cook until clear. Add garlic and cook 1 minute. Add tomatoes, pumpkin, beans, broth, and cumin. Bring to a boil, reduce heat and simmer for 20-30 minutes or until ready to serve. Add sherry if desired. Add salt and pepper to taste. Makes 12 cups.


Red Bean Salad

2 cups cooked Red Kidney Beans, rinsed, soaked, cooked
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper

Directions:
Combine all ingredients in a medium bowl and toss well; adjust seasonings.


Slow Cooker “Refried Beans”

1 onion, peeled and halved
3 cups dry pinto beans, rinsed and soaked for 6-8 hours
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Directions:
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.


Southwestern Caviar

½ lb. dry Horto Beans, rinsed, soaked, cooked
½ lb. dry Pinto Beans, rinsed, soaked, cooked
½ lb. dry Black Beans, rinsed, soaked, cooked
1-16 oz. jar Picante sauce
1 small can green chilies, chopped
1 small can black olives, chopped
3-4 green onions, chopped
3-4 Roma tomatoes, chopped
2-3 T. Zesty Italian dressing
1 T. garlic, crushed

Directions:
Mix; chill. Serve with Fritos corn chips. Great for a tailgate?


Sweet N Sour Beans

8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
½ cup dried Horto beans, rinsed, soaked, cooked
½ cup Yellow-Eye beans, rinsed, soaked, cooked
½ cup dried European Solider beans, rinsed, soaked, cooked
½ cup dried Pinto beans, rinsed, soaked, cooked
½ cup dried Calypso beans, rinsed, soaked, cooked
½ cup dried Black Turtle beans, rinsed, soaked, cooked

Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.

Directions:
In a 5-qt. slow cooker, Add beans. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.


White Bean Dip

1 lb. dried Great Northern, Navy, or Horto beans, sorted, rinsed, soaked, cooked
2 cloves garlic
2 T. fresh lemon juice
1/3 cup olive oil, plus 4 T.
¼ cup fresh Italian parsley leave
salt
freshly ground black pepper
Place beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in food processor. Pulse until the mixture is coarsley chopped. Season with salt and pepper, to taste.



White Bean Hummus

1/2 pound dried Great Northern, Navy, Horto, European Soldier, Yellow-Eye beans, sorted, rinsed, soaked, cooked
1 lemon, juiced
1 teaspoon ground cumin
2 garlic cloves, chopped
1/2 cup Tahini paste
Salt and pepper
1/2 cup extra-virgin olive oil

Directions:
To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, Tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick. Combine all ingredients in a medium bowl. Refrigerate for a half hour or so to allow flavors to blend.


White Bean Salad

1 cup dried white beans like Great Northern, Navy, Yellow-Eye, European Soldier beans, sorted, rinsed, soaked
1 ½ tsp. kosher salt
1/4 small onion
1 3-inch sprig fresh rosemary

Directions:
Place the beans, 1 1/2 teaspoons kosher salt, onion, and rosemary in a large pot. Fill with water enough to cover the beans by 3-4 inches. Bring to a boil over high heat and reduce to simmer. Cover and cook for about 45 minutes to 1.5 hours or until the beans are very tender, but not disintegrating. Let the beans cool for 15 minutes in their liquid then drain and place them in a large bowl (keep them warm). If you are using canned beans, skip all of the above and just rinse and drain them.


Dressing

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
3-inch sprig fresh rosemary
3 anchovy fillets, rinsed and rough chopped (optional)
1/4 cup fresh finely grated Parmigiano Reggiano
kosher salt and freshly ground black pepper
1 tsp finely grated lemon zest
1/4 cup fresh lemon juice
In a small pan or skillet, gently heat the olive oil, garlic, and rosemary until the rosemary begins to sizzle at the edges. Turn off the heat and let steep for 20 minutes then discard the rosemary. Remove the garlic cloves from the oil (save the oil) and place them in a food processor with the anchovies (optional), grated cheese, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon zest and juice. Process into a smooth dressing.

Top with
1 pint cherry tomatoes or grape tomatoes, halved
1/3 cup coarsely chopped fresh flat-leaf parsley
Toss the dressing and warm beans together gently to coat, but not smoosh the beans. Let the beans sit for a few minutes and toss a few more times. Fold in the remaining infused oil, the tomatoes and the parsley. Season to taste and serve.


White Chicken Chili

2 T. Olive Oil
1 medium onion, chopped
1 cup celery, chopped
1 (4-oz) can chopped green chilies (drained)
5 T. flour
4 tsp. cumin
4 cups dried white beans (Great Northern, Navy, Horto, Yellow-Eye, European Soldier or a mix of all or some) sorted, rinsed, soaked, cooked
3-4 cups chicken broth
3 cups cooked chicken, chopped

Directions:
Saute celery and onions in olive oil. Add chilies, flour, cumin. Cook and stir for 2 minutes. Add beans and broth. Bring to boil. Reduce heat and simmer about 10 minutes until thickened. Add chicken and cook until heated thru. Garnish with cheese, sour cream and salsa, if desired.


Country Style Tomatoes
4 Large Tomatoes
1 pkg. (8 oz.) cream cheese, softened
¼ cup minced fresh parsley
½ tsp. basil
1 garlic clove, minced
¼ tsp. salt
¼ cup pinto flour
1 cup bread crumbs
1 egg
1 T. milk
3 T. butter
3 T. olive oil

Directions:
Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic, and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.
Place flour and bread crumbs in separate shallow bowl. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.
In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.


Sweet Potato Kiss Muffins

1 ½ cups sweet potato puree
½ cup maple syrup
1/3 cup canola oil
1 ½ tsp. vanilla
½ cup milk
1 ½ cups flour (I use gluten free)
½ cup Pinto Bean Flour
¼ tsp. salt
4 tsp. baking powder
1 tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
18 Hershey Kisses

Directions:
Preheat, oven to 400 degrees F. Lightly grease a 12-cup muffin tin, or line with paper liners. In a bowl, mix together sweet potato puree, maple syrup, olive oil, vanilla, and milk. In a separate bowl, mix together flours, baking powder, cinnamon, nutmeg, salt, and ginger. Add dry ingredients to the pumpkin mixture and stir until just combined.
Pour batter into the muffin tin. Bake for 8 minutes, decrease temperature to 350 degrees, add one Hershey Kiss to each muffin, press down into batter, bake an additional 10-15 minutes, or until toothpick inserted comes out clean. Let cool for 5 minutes, then remove the muffins from the pan and let cool.


Navy Bean Pie

9 in. pie shell 1 tsp. cinnamon
2 C cooked and drained navy beans 1 tsp. nutmeg
2 medium eggs ½ tsp. salt
¾ C sugar ½ tsp. ginger
1C. evaporated Milk Cookie sheet
1½ tsp. pumpkin pie spice Blender

-Preheat oven to 425?
-In blender, combine beans and evaporated milk.
-Beat on high for 1 minute or until mixture is smooth.
-Add the rest of the ingredients to mixture and blend for
90 seconds or until mixture is smooth.
-Place pie shell in oven safe container and place on cookie
sheet. Add mixture to pie shell. It will be runny, this is normal.
-Carefully place in oven.
-Bake for 30 minutes at 425?. After 30 min, bake at 350? for
15 minutes or until toothpick comes out clean.
-Let pie cool and serve warm or cold.


Bean Bread in Bread Maker

1 2/3 C White flour 3 tbsp. Vegetable Oil
1 C Wheat flour 4 ½ tbsp. Sugar
1/3 C Bean flour 1 ½ Salt tsp.
1 C Warm water 2 ½ tsp. Yeast
• Add ingredients to Bread Maker.
Settings: Light
2.0 lb loaf
3:15 total time

Socca (Farinata) 
Time: 45 minutes 

1 cup Flyte Family Farm Bean Flour 
1 teaspoon salt 
1 teaspoon, at least, ground black pepper 
4 to 6 tablespoons olive oil 
1/2 large onion, thinly sliced, optional 
1 tablespoon fresh rosemary leaves, optional. 

1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream. 
2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry. 
3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm. 

Yield: 4 to 6 appetizer servings.


Martha’s Hot Mustard Pretzel Dip

4 oz. Martha's Hot Mustard
8 oz. Sour Cream
8 oz. Miracle Whip or Mayo
1/2 c. Sugar
1 pkg. Hidden Valley Dry Dressing Mix
2 T. Chopped Onion
Mix Well – Chill


Flyte Family Farms Fruit Dip

¼ Cup Flyte Family Farm Blueberry and Strawberry Sauce
4 Ounces Cream Cheese, softened
½ Cup Powdered Sugar
Mix ingredients together and chill for one hour. Serve with fresh fruit, pretzels or vanilla wafers.

 
 


Flyte Family Farm
W13450 Cottonville Avenue
Coloma, WI 54930

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Phone: (715)228-2304
Email: flyte@uniontel.net