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PREVEDELLI FARMS
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  • Farmer's Markets
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  • Restoring our Farm History
  • Apples
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  • Farmers Market Fun
PREVEDELLI FARMS

Recipes 

Boysenberry Jalapeño BBQ Sauce

7/16/2020

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Half jar of Prevedelli Farms Boysenberry Jalapeño Citrus Jam
1/8 cup brown sugar 
1/8 cup cider vin 
1/8 cup olive oil or walnuf oil for more earthyness
1/3 cup ketchup 
Minced garlic

Diced shallot 
White pepper 
Choped green onion 
Whisk taste add more of any ingredient til your liking 
Refrigerate after use good, for a month in sealed container and clean utensils used to not cross contaminate.

Thanks to Tabitha Stroup from Terroior in a Jar for this recipe 
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Meyer Lemon Bourbon Smash

7/16/2020

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A Table spoon of Prevedelli Farms Meyer Lemon Marmalade 
Muddle in a glass with fresh mint 
1 jiggers nice bourbon 
Top with ginger beer 

Thanks to Tabitha Stroup from Terroior in a Jar for this 
recipe 
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Snacking Cake made with Prevedelli Farms Blackberries

8/7/2018

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Snacking Cake Made with Prevedelli Farms Blackberries
This is from our customer in Saratoga, Her name is Mary. 
She has added some notes below 
This is a recipe that I first made last year, and I wanted to send it to you then, but I never got around to it.

Today I came home from Saratoga market with some of your berries, and I immediately set out to make this delicious and easy cake. I didn't have any buttermilk in the house, so I made some by adding lemon juice to milk. I may have added too many berries because it was not quite cakey enough and had a tendency to fall apart. I hate to admit it, but I ate almost half of the cake for my lunch. !!!!!!

Pictures are from Mary attempt at making this cake.

The recipe comes from the following blog 
http://www.amateurgourmet.com/2012/07/blackberry-buttermilk-snacking-cake.html

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Blackberry Muffins

3/5/2018

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     Prep time: 20 minutes
     
Cook time: 20 minutes
     Yield: Makes about 18 muffinsINGREDIENTS
  • 2 1/2 cups (320g) all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup (236ml) sour cream
  • 1 teaspoon milk
  • 1 cup (200 g) sugar
  • 8 Tbsp warm melted butter (1 stick, 112 g)
  • 1 teaspoon vanilla
  • 1 1/2 cups (about 5-6 oz, about 150g) of blackberries, fresh or frozen (if using fresh berries, cut them in half, if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour)

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Berry or Apple Buckle

8/21/2017

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​Ingredients
½ c butter softened
½ c sugar
¼ c brown sugar
3 eggs
1 tsp vanilla
1 ½ c flour
½ tsp salt
1 tsp cinnamon
¼ tsp baking powder
4 ½ c mixed berries, such as Raspberries or Blackberries
or Apples such as Mutsu or Gravenstein or Jonagold or Pink Pearl
Powder Sugar
 
Preparation
  1. Preheat oven to 350 F/180 C
  2. Grease a 9 inch cake pan with butter
  3. In a medium bowl, mix the butter, sugar and brown sugar until fluffy.
  4. Add the eggs one at a time, then add vanilla.  Whisk until combined
  5. Fold in the flour, salt, cinnamon and baking powder until combined.
  6. Fold in the berries or Apples
  7. Bake for 40 minutes or until Golden Brown
  8. Cool for 30 minute, before serving
  9. Sprinke with powdered sugar, and enjoy.
 
 
 
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Snowy Glazed Apple Squares

7/4/2014

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(Apples bake between two crusts in jellyroll pan.  Top is glazed)

2 ½ cups sifted flour
½ tsp salt
1 cup shortening
2 eggs, separated
Milk
1-½ cups crushed corn flakes
5 cups sliced peeled Mutsu apples
1-cup sugar
1 ½ tsp ground cinnamon
1-¼ cups sifted confectioner’s sugar
3 TB water
½ tsp Vanilla

Combine flour and salt in bowl.  Cut in shortening.  In measuring cup, beat egg yolks with enough milk to make 2/3 cup.  Add to flour mixture, toss lightly.

Divide dough almost in half.  Roll larger portion to fit a 15 ½ x 10 ½ x 1 jellyroll pan. Sprinkle with corn flakes.  Spread apples over flakes

Combine white sugar and cinnamon; sprinkle over apples

Roll out remaining dough.  Place on top: seal edges.  Beat egg whites until foamy, spread on crust.  Bake in moderate over 350 degrees 1 hour.

Meanwhile, make glaze by combining confectioners sugar, water and vanilla

When dessert is done, remove from oven and cool slightly then spread with glaze.  To serve, cut into squares.

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Blackberry Cobbler

7/4/2014

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Prep and Cook Time: About 1 Hour
Notes: serve with Ice Cream
Makes 6-8 servings

1 ¼ cup sugar
2-tablespoon cornstarch
2-tablespoon quick-cooking tapioca
6 cups blackberries rinsed and drained
1-teaspoon grated lemon peel
1-tablespoon lemon juice
2 cups all-purpose flour
1-tablespoon baking powder
1-teaspoon salt
½ cup cold butter
1 cup whipping cream

In a large bowl, combine 1-cup sugar, cornstarch, tapioca, blackberries, and lemon peel and lemon juice.  Mix gently to coat.  Pour into a shallow 3-4 quart baking dish.

In another bowl, mix flour, baking powder, salt, whipping cream and remaining ¼ cup sugar.  With your fingers or a pastry blender, rub or cut butter into flour mixture until mixture forms soft, crumbly dough

Pat ¼ cup portions into flat disks ½ inch think and arrange evenly over fruit.

Bake in a 350-degree oven until topping is golden brown and fruit is bubbling 45-to 55 minutes.  Serve warm or at room temperature

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Ultimate Apple Pie

6/28/2014

2 Comments

 
3 cups all-purpose flour
1 1/4 cups butter flavored shortening
1 tsp salt
4 Tbsp cold water
1 egg
1 tsp vinegar
8-10 large Prevedelli apples--half Jona-gold & half Mutsu apples combined peeled and sliced
3/4 cups white sugar 
1/3 cup all purpose flour
1 tsp cinnamon
3/4 cups brown sugar

Preheat oven to 450 degrees.

To make crust, mix flour, shortening, and salt together. Mix water, egg, and vinegar together; add to dry ingredients. Gather into a ball, wrap in plastic and chill for one hour.

Mix together sugar, cinnamon and 1/3-cup flour. Combine apples with sugar mixture in bowl, (a bowl that fits over pie crust pan). Make sure that apples fill the bowl to allow for heaping pie. Roll out half of dough and place in piecrust pan. Take crust/pie pan and place upside down over bowl making sure that crust mixture is next to apple mixture. Taking bowl of apples with crust turn right side over. Take upside down bowl off leaving a mound of apples in the piecrust pan. Sprinkle additional sugar mixture over top. Roll out remaining dough for top mixture and place over mound of apples. Brush with milk and sprinkle with white sugar over top. Crimp edges Bake at 450 degrees for 15 minutes then turn down to 350 degrees and bake additional 60-70 minutes.

By Samuel Lathrop
Prevedelli Farms

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Prevedelli Farms | 375 Pioneer View Rd | Watsonville CA 95076 | 831-724-9282
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