It’s strawberry season! What better way to beat the heat than with this chilled Mint Strawberry Soup? It’s silky and sweet with just the perfect kick of mint. I know what you’re thinking, cold strawberry soup? Gross. In reality it’s very similar to a smoothie bowl! Fresh strawberries and yogurt, you can’t go wrong. If there was a time to trust us, it would be now! RECIPE 6-8 fresh mint leaves 4L of fresh Murphy’s Strawberries (washed and hulled) 1/2 cup of Creekside honey 1 cup of Sheldon Creek Whole Milk 500ml Sheldon Creek Vanilla Yogurt Directions Serves 8 Combine all ingredients to a food processor or blender and blend until smooth. Cover and refrigerate the soup 2-3 hours or overnight. Ladle the soup into chilled bowls and serve garnished with a dollop of yogurt, a slice of strawberry, and a fresh mint leaf. Because this soup is not cooked it will spoil quickly so eat within 1-2 days or freeze for up to 2 months! How do I eat this cold Strawberry Soup you ask? As a starter to an elegant meal, an addition to a summer brunch or even for dessert! If you’re worried about not eating your soup in time, freeze into popsicles or freezies. This Chilled Mint Strawberry Soup is so versatile and so easy it worth the shot! Interested in an entire summer of delicious recipes, learning and fun? Click here
Welcome to Murphy’sPick Your Own Strawberries! We are SO excited to welcome you to our farm for another PYO season! Now, more than ever, families are looking for fun and socially responsible outings. That is why we have prepared the following list of rules and procedures to keep you, your families, and our staff safe during this 2020 season amid COVID-19. To book your visit, you will select the number of people as well as the number of baskets you would like. You will also have to select an arrival time, which is broken down into 30 minute intervals from 9:15am to 4pm, allowing no more than 12 people to arrive every 30 minutes. You can take the time you need in the field to pick your berries, we just can not have any loitering in the fields. What you need to know before coming to PYO: Stay at home if you’re experiencing symptoms of COVID-19, have come in to contact with anyone possibly infected or if you have traveled. We are increasing our sanitation measures to help keep you safe – please do your part to keep our community safe while harvesting too. Please arrive 10 minutes before your scheduled time be ensure you don’t miss your wagon out to the berry patch Send only those who are able to follow our rules and guidelines – Regardless of age, guests must be able to to follow all rules and guidelines. You will be given a reminder of these and if unable to follow rules, you will be asked to leave for everyone’s safety. All children must be directly supervised at all times and stay with the adult in their row. Always maintain a 6ft distance. Please keep a 6ft distance from others harvesting, as well as our staff. Wash and/or sanitize hands before and after harvesting. Wash stations and sanitizing stations are located throughout the field. Wear a mask or face covering whenever possible. Food should be washed directly before consumption – However, don’t wash far in advance as it can compromise the quality of the fruit. No eating in the field. During COVID-19, there will be a no tasting policy on the farm for health and safety reasons. You can only pick into approved containers. We will have two sized containers for sale. Entrance to the field will be limited to restrict numbers of guests and allow for proper spacing. Guests must stay in their assigned row. All guests must stay in the row assigned to them for picking in their groups. There is absolutely no jumping rows or wandering through the field. If you are not finding enough berries in your row – let one of our staff know and we’ll do our best to find you another place to pick. No berry left behind! Make sure you pick all ripe berries large and small for hygiene reasons and to help us keep the fields well picked so that strawberry season can last longer! In order to meet the recommended guidelines we are currently only offer two groups of 6 or less people per 30 minute time slot. This allows for optimal social distancing on our wagon and in our field. Please pick a date and time and select the amount of people, including children, that are in your group. We also encourage your to pre-purchase baskets. You will have the ability to purchase additional baskets in the field, but to limit exposure we are asking you to try and pre-purchase the baskets you will need. Booking System opens Sunday, June 28 for picking times beginning Monday, June 29, 2020!
Cooking and baking at home is something that was part of our childhood on the farm learning from our mom and grandmothers. It is something we continue to do with our own children and something we want to share for you to do with your families. CLICK TO READ FULL ARTICLE Today we’re sharing our Cream of Asparagus Soup Recipe! It’s the first soup we make of the season and a crowd favourite here at Murphy’s Farm, whether it be for the staff or the customers. Its such a simple recipe we’ve decided to share it with you! RECIPE: 6 cups vegetable stock 1 cup chopped onion 3 cloves of garlic, minced 2 tablespoons Butter 4 lbs of asparagus 3/4 teaspoon Tarragon 6.5 Tablespoons Butter 6.5 Tablespoons Flour 2.5 Teaspoons Salt 5 Cups Half And Half 1 Tablespoons Lemon Juice 3 Potatoes 6.5 Tablespoons Parmesan Cheese In a large pot on medium/high heat, add the onions, garlic and 2 tbsp of butter. Sauté for 10 minutes Add asparagus, potatoes, vegetable stock and tarragon. Cook for 20-30 minutes (until potatoes are soft) Add lemon juice While soup in simmering add 6.5 tbsp butter to a separate pot and melt until bubbly. Add flour and whisk constantly for 2 minutes. Add salt, pepper and parmesan. Slowly add cream and remove from heat once all the cream is added. Add the cream mixture to the asparagus mixture once the potatoes are soft. Puree using an immersion blender until smooth and creamy. Enjoy! BUY ASPARAGUS!
You’ve shared your favourite asparagus recipes and now we’re sharing ours! Asparagus season is one of our favourites around here. It’s the first taste of freshness after a long winter and it reminds us how delicious fresh Ontario produce can be. Although, we’ve been known to eat it raw straight from the field here are some of our favourite asparagus recipes if that’s not your style! Asparagus and Brie Puff Pastry First, we’re sharing this Asparagus and Brie Puff Pastry with a Thyme Honey drizzle from Half Baked Harvest. This recipe is a Murphy go-to for any time of the day! When we tell you this is the most delicious & easiest recipe to follow we’re not exaggerating. https://www.halfbakedharvest.com/asparagus-brie-puff-pastry/ Summertime Frittata The next recipe is another anytime of day meal, it’s the Summertime Frittata by Diala’s Kitchen. We love this recipe because it’s so versatile and who doesn’t have milk (link to Milk) and eggs(link to eggs) in their fridge? Play around with the recipe! If you don’t have the same cheeses or want to use a different protein, try it out! https://dialaskitchen.com/2017/05/17/summertime-frittata/ Asparagus Salad The last recipe we are sharing is an Asparagus Salad by Alyssa Rivers at The Recipe Critic. We’re sharing this recipe to show you the versatility of Asparagus. This salad is light and so easy to throw together! You can even try it raw with our Purple Asparagus (link purple asparagus). Pair it with any of our salad dressings (link salad dressings) or make your own lemon vinaigrette with the recipe provided. https://therecipecritic.com/asparagus-salad/ We like to think of recipes as a guideline (for cooking anyways, baking is a whole different ball game). Feel free to add your own twists and ingredients! Share your results with us by using the hashtag #MurphysMadefromScratch
While we anxiously await the first asparagus harvest, we’re getting our Ontario produce fix in other ways! The colourful Cookstown Greens Beets are the perfect go-to for quick and easy meals. We’re sharing our top 4 favourite Beet recipes for Spring: Quick Pickled Veggies We’re starting with a quick and easy pickling recipe by Half Baked Harvest. This recipe is super versatile and can be used with so many different fruits and vegetables. https://www.halfbakedharvest.com/quick-pickled-veggies/#bo-recipe Roasted Beet Hummus Next, we’re sharing a quick and easy Beet Hummus! It is super easy to throw together and has a long fridge life. You can pair it with Cookstown Greens rainbow carrots or some Alba Lisa Tortilla chips for the ultimate snack! https://minimalistbaker.com/roasted-beet-hummus/ Roasted Beet Salad with Honey Balsamic Vinaigrette The last recipe we are sharing is a simple beet salad. Cookstown Greens Hearty Micro Mix and the vinaigrette with our Balsamic Maple Dressing makes for the perfect springtime meal! https://www.trialandeater.com/roasted-beet-salad-honey-balsamic-vinaigrette/ Looking for Cookstown Greens? Head over to our online store or stop by our Drive-thru today!
Tickets for our first-ever March Break Kids’ Cooking Class are currently on sale. NEW this year! Murphy’s is offering a chance for budding chefs ages 6 to 12 the opportunity to create their own handmade pizza and chocolate chip cookies using our very own Murphy’s family recipes! We have two sessions being offered on Tuesday, March 17th, 2020 and the cost is $28 per child plus HST. Click here for more info! Please note that our market is currently closed for the season. If you have any questions, please contact us by email at firstname.lastname@example.org and we will get back to you as soon as we can.
😃Tickets for our first-ever March Break event will go on sale, right here on our website, today starting at 10am! Budding chefs ages 6 to 12 will love the opportunity to create their own handmade pizza and chocolate chip cookies using our very own Murphy’s family recipes. Click here for more info! Please note that our market is currently closed for the season. If you have any questions, please contact us by email at email@example.com.
Tickets go on sale Tuesday, February 4th, 2020 at 10am! Children (ages 6-12) will have a blast during our 2-hour Murphy’s Junior Cooking Classes where our experienced and caring staff will assist the children to gain kitchen skills and confidence while creating some delicious food! Classes will take place in our market on the farm and caregivers are welcome to drop off their young chefs for the two hours. Chefs will enjoy a fun hands-on lesson where they will learn how to make pizza dough from scratch, just like we do in the bakery! A variety of toppings will be available to complete the perfect pizza. They will also get to make our favourite Murphy’s chocolate chip cookies! Children will also receive both recipes so that they can practice at home. 2 Sessions Available: 10am to Noon OR 1pm -3pm Tickets: $28 ea +HST ————————————————- 2020 Murphy’s Seasons Pass Holders SAVE $3!* *Tickets: $25 ea +HST
*COMING SOON!* We are SO excited to announce that we will be offering special Murphy’s March Break events for KIDS this year! Your young chefs will LOVE what we are cooking up behind the scenes! Full details will be posted next week Mark your calendars: We will be open on Easter weekend and we hope you’ll join us for our Easter Egg Hunts on April 10th and April 11th, 2020! We are currently working hard behind the scenes preparing for an awesome 2020 season! If you need to reach us, please email: firstname.lastname@example.org Season Passes to Murphy’s are currently available online by clicking here.
We are so lucky to have amazing customers like YOU! Thank you for a great season and a million awesome memories. We are now closed until Easter, but we are working hard behind the scenes cleaning, planning events and preparing for this upcoming season! It’s definitely going to be a great one!! Mark your calendars: We will be open on Easter weekend and we hope you’ll join us for our Easter Egg Hunts on April 10th and April 11th, 2020! If you have any questions, please feel free to contact us at email@example.com. See you soon at the farm!