Rosais Acres’ Farm Stand

Coming Soon!

Coming Soon!

Coming Soon!

Coming Soon!

Coming Soon!

Coming Soon!

Refrigerator Pickles

Ingredients:

•Pickling Cucumbers 

•2 Bay Leaves per Jar

•1 TBSP Whole Cloves

•3 TBSP Mustard Seed

•1 TBSP Whole Allspice Berries

•2 TBSP Black Peppercorns

•4 C Vinegar

•1 C Water

•1-2 TBSP Sugar

•2 TBSP Pickling Salt

Optional:

•1 TBSP Aleppo Pepper Flakes

•Garlic Cloves

•Jalapeños

•Fresh Dill

Instructions:

1. Slice cucumbers thick (approximately 1/4 inch thick.)
2. Slice optional jalapenos and peel garlic.
3. Layer cucumbers, 2 bay leaves, spices, and optional ingredients in each jar until full.
4. Add vinegar, water, sugar, and pickling salt to a pot and brong to a boil.
5. Allow brine to cool for 5 minutes.
6. Warm canning jar in the oven while making brine.
7. Pour brine in jars.
8. Wipe rims clean and close.
9. Place in refrigerator and wait 24 hours being consuming.
10. Enjoy for 3-4 months!
    

Tomato Pie

Ingredients:  

• 1 (9 inch) refrigerated pie crust (such as Pillsbury)
• 1 ½ cups shredded mozzarella cheese, divided
• 5 Roma tomatoes, or more to taste, cut into wedges
• 1 cup loosely packed basil leaves, coarsely chopped (Optional)
• 2 cloves garlic, minced
• ½ cup fat-free mayonnaise
• ¼ cup grated Parmesan cheese
• ⅛ teaspoon ground white pepper
• 8 whole basil leaves (Optional)

Instructions: 

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Press pie crust into a 9-inch round pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover the edges with aluminum foil.
3. Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from the oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. Drain tomato wedges in a colander or on paper towels, then arrange over mozzarella cheese. Sprinkle with basil and garlic.
5. Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan, and white pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
6. Return to the oven and bake until the top is golden and bubbly, 35 to 40 minutes. Cover the edges with a ring of foil to keep from overcooking if needed. Garnish the pie with whole basil leaves and serve warm.

Coming Soon!

Coming Soon!

Coming Soon!

Coming Soon!