Jazbac Farm - Community Sponsored Agriculture

Nutritious, Light & Filling: Broccoli Salad

by admin
Nutritious, Light & Filling: Broccoli Salad

Thank you Trisha Yearwood! I love this!


  • 8 ounces bacon
  • Salt
  • 5 cups small broccoli florets
  • 1 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1/3 cup chopped onion
  • 1/4 cup sugar
  • 3/4 cup raisins
  • 1/2 cup sunflower kernels

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Watch Trisha & Nephew make the salad on the video link below:


This Week’s Farm Basket

This Week’s Farm Basket

  • Avocados!
  • Fresh Corn – Fall Crop
  • Apples
  • Clementines
  • Cucumbers
  • Acorn Squash
  • Red Potatoes
  • Kale
  • Roma Tomatoes
  • Broccoli

You may sub from above list or these items:  Onions, Romaine Lettuce, Lemons, Limes, Sweet Potatoes, Bananas, Oranges

You may add a quart of fresh frozen black eyed peas: 8.00

Add a 5 lb. loaf of James Farm cheese 25.00.

Thank you all and God Bless.

Spaghetti Squash – Cheesy, Garlicky – with Fresh Spinach

by Barbara Choate


  • 1 medium spaghetti squash
  • 2.5 TBSP minced garlic
  • 1 tsp olive oil
  • 5 oz fresh spinach, chopped
  • 1/2 cup cream
  • 1 TBSP cream cheese (optional but deeeelish!)
  • 1/2 cup freshly grated parmesan cheese, extra for topping
  • salt and pepper to taste
  • grated or sliced mozzarella for topping, to taste


  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish.
  4. Rub the cut side of the squash with a teeny bit of olive oil.
  5. Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  6. The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.
  7. While the squash roasts, start on the sauce.
  8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
  9. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
  10. Season with salt and pepper to taste and remove from heat.
  11. Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  12. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
  13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly. (Turn broiler on for 2-3 minutes if you want to brown the top).spaghetti-squash-recipe-PEASandCRAYONS-9061-480x755

This Week’s Farm Basket

Fresh Produce Delivered to your doorstep! To order: jazbacfarm.com or 817-818-2405

This Week’s Basket:

Spaghetti Squash!
Fresh Spinach
Texas Oranges
Red Grapes
Russet Potatoes
Slicer Tomatoes
Red Leaf Lettuce
New Crop Green Cabbage

You may sub from the list above or: Gala apples, Onions, Lemons, Limes, Sweet Potatoes, Pears, Kale.

We can also add a 5# loaf of James Farm Mild or Sharp Cheddar Cheese for 25.00 to your basket this week –

You may add a frozen quart bag of black-eyed peas, or okra (whole or sliced) frozen. 8.00 per bag each.

Thank you all and have a Victorious and Blessed Week.

Holiday Bundt Cake – from New York Times

by Barbara Choate

Holiday Bundt CakeINGREDIENTS

  • 1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon grated nutmeg
  • Pinch salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups canned unsweetened pumpkin purée
  • 1 large apple, peeled, cored and finely chopped
  • 1 cup cranberries, halved or coarsely chopped
  • 1 cup pecans, coarsely chopped
  • Maple icing (optional; see Note)


  1. Heat oven to 350 degrees with a rack in the center. Butter a 9- to 10-inch (12-cup) Bundt pan.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
  4. Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don’t be concerned if the batter looks curdled. Add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top.
  5. Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices


  • For maple icing, sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons maple syrup. Add syrup little by little, until you have an icing that runs nicely off the tip of the spoon. Put the cooled cake on wax paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes.
  • Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it’s good for toasting; or freeze for up to 2 months.