We started our "Seed to Start" video series in 2020 right before COVID shut everything down. You would think that with all that extra time we could've focused our energies on producing more videos for you, right? But no, we got extremely busy with providing food for our community and a year later, feel like we are just coming up for air.
It was a great year for us in the farming business! We grew a lot of food, and sold everything we could produce at our Farmer's Market and in our CSA. COVID opened everyones eyes to the importance of community and a strong local food system. We are happy to be part of this movement and have remained consistent and strong in our local farming community for over 13 years of full-time work and longer as a home gardener. We continue to grow this year and our excited for all we have planned for our farm.
We now we are ready to continue our quest to educate and encourage everyone to grow a little bit of something. One reality that came out of a food shortage in our area was, that we do NOT have enough farmers to support our community. So we hope that these videos with more to come, will help you to grow a little something in your home garden this year.
Happy Planting and follow our channel for much more to come!!
This French Toast Bake recipe takes French toast to a whole new level especially if you add fruit!! Pieces of sourdough bread covered in an egg mixture, topped with cinnamon sugar, blueberries and baked to perfection! This easy French toast casserole is the ultimate holiday or weekend breakfast!!
Prep Time 15 minutes
Cook Time 45 minutes
Refrigerate Overnight 6 hours
Total Time1 hour
1 loaf sourdough bread or white loaf bread
2 c milk
1/2 c heavy cream
3/4 c sugar (can easily be omitted)
1 TB vanilla
2 TB cinnamon
2 cups fresh or frozen fruit
1/2 c flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c butter cold, cut into pieces
Cut loaf into cubes and place in a large mixing bowl.
In a bowl or your blender, mix together eggs, milk, heavy cream, sugar and vanilla. Pour over bread in a separate bowl and mix lightly. Pour into your prepared 13x9 baking dish.
Cover your pan with Saran Wrap and refrigerate overnight, or prepare to cook right away.
Mix together flour, brown sugar, cinnamon, and salt in a mixing bowl for your topping.
Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
When ready to bake, add fresh or frozen fruit, and sprinkle crumbly mixture evenly over the bread.
Bake at 350 for 45 minutes to 1 hour depending on how you like it.
Serve with your favorite syrup or sprinkle with powdered sugar.
This jam is the perfect combination of our traditional pomegranate jelly and blackberry jam. These flavors married together make a wonderful tart flavor with the depth and chuckiness a jam deserves. One of Nature Hills Farms signature jams as well as a crowd favorite.
Serving: 12 half pint jars
4 cups fresh or frozen blackberries (smashed)
4 cups pomegranate juice
1 box powdered pectin
7 cups cane sugar
12 half pint glass jars with lids
1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Combine prepared berries with pomegranate juice and pectin in a 6 or 8-quart saucepan.
3. Heat mixture until near boiling, then add sugar. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. Continue the hard boil for 1 minute, stirring constantly.
4. Remove from heat. Skim foam if necessary.
5. Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
6. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex when the center is pressed.
Nature Hills Farm was proud to present a Farm Dinner & Conversation in partnership with Utah State University on Sept. 7, 2019.
We invited some community leaders to the Farm for a Farm Tour as well as a Dinner. This dinner provided invited attendees with a chance to discuss barriers and benefits to accessing, purchasing and participating in locally-grown food in the Cedar City and surrounding areas.
The Dinner was made possible by a three-year Farmers Market Promotion Program grant from the USDA in the Fall of 2018. The grant funds capacity-building, outreach, and marketing activities that help connect diverse population to healthy local food.
Harvest Fest 2019 is almost here! Nature Hills Farm is extremely excited to invite all ages to head out to the farm for all of the festivities.
This annual celebration of Fall is great for everyone, so grab a friend and head on out here!
Enjoy the slow life on the farm by taking a leisurely hay ride, grab a pumpkin spice hot cocoa and sit under a tree to watch the animals.
You can also take amazing pictures, play yard games and pick out the perfect pumpkin for the Fall.
Spend time with your family eating some delicious Smores, and drinking freshly-pressed apple cider.
There is something for everyone, and you can spend hours enjoying the farm life or just drop by for a quick visit.
The Farm store will be fully stocked with all of your Harvest needs and goodies!
Come celebrate the change to a new season!
For more information, and to RSVP, check out our Facebook Event page!
Sunday, September 29 is going to be a fabulous day at Nature Hills Farm.
We are looking forward to having you out to enjoy a beautiful Fall morning at the Farm as part of a friendly Sunday morning brunch.
Join up for a tour around the farm, as well as live music by Tom Bennett.
We're also going to have a delicious, seasonal Farm-inspired menu to close out an amazing Fall season.
This is the last Brunch of the season, so do not miss out!
Seating is limited!
For more information, and to RSVP, check out our Facebook Event page!
Friday, July 5, 11:00 a.m. - 1:30 p.m. (Every Friday Until October!)
Come enjoy a Farm Fresh Feast with our friends at Recycled in Cedar City!
Located at 63 W Center St, Cedar City, Utah 84720, Recycled offers an amazing venue for Nature Hills to provide our Southern Utah friends with some incredible farm-to-table fare.
This summer, Recycled's remarkable owner Amanda invited us to serve up a fabulous farm feast every Friday afternoon from 11:00 a.m. to 1:30 p.m. through October.
Your taste buds are going to love all of the phenomenal food we are bringing to the table this year. It is doing to include portable food that can either be consumed on the spot or taken along for a picnic at any of the gorgeous locations close by.
We will have meat pies, tarts, salads, toasts and dessert items. We will also have kombucha, fresh lemonade, fruit juice and some other products that we make on the farm.
Don't miss it!
Wednesday, July 10, 2019 at 6:30 PM – 9:30 PM
Nature Hills Farm welcomes Kim Simmerman to our farm classroom to delight us with a Master Class on Sourdough Sweets.
Are you ready to move beyond sourdough bread? In this class, you will learn how to make long ferment pastries, scrumptious cakes, cookies, brownies, pies, cinnamon rolls, muffins etc.
$35 class fee includes her favorite sourdough sweets recipes, lots of samples to take home, sourdough starter, and the opportunity to join the Sour Sisters Facebook community.
To secure a spot venmo Kimberly-simmerman
Gourmet Lettuce Mix
Golden Beets with Greens
and your choice of another green.
Here are some recipe suggestions:
Turnip Sausage Stew Recipe
SHAVED GOLDEN BEET, CARROT AND RADISH SALAD RECIPE
Original Recipe and Picture by Taste of Home
Nutritional Facts: 1-3/4 cups equals 445 calories, 21 g fat (8 g saturated fat), 41 mg cholesterol, 1,069 mg sodium, 53 g carbohydrate, 7 g fiber, 13 g protein.