F 'n' Farm

07/21/2024

Claude Monet is considered the father of Impressionism. He made roughly 2,000 paintings that are now the subject of fascination for people around the world.

07/21/2024

06/08/2024

06/08/2024

I gotta try this. I really need a dehydrator 🤔

I have been researching WWII methods of survival, and found this old technique that I thought was brilliant. certainly with supply chain issues the first thing that will fly off the shelves is bread, then yeast and flour. I thought this was a brilliant and sustainable way to stretch precious resources with something most of us can grow very easily.
Zucchini flour.
Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.
There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.
We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.
You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.
Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage
Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.
It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.
Store in air tight jars , or we often vac pac ours
For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.

06/04/2024

Unlock Your Seafood Cravings with Our Fresh Catches! Discover some of the finest seafood our coast has to offer and pair with our signature homemade cocktail sauce and coleslaw. Your taste buds will thank you!

See you soon, seafood lovers!

Thursday and Friday from 11am until 3pm and Saturday from 9am until 3pm.

1046 Cedar Point Blvd, Cedar Point, NC 28584 at The Market at Cedar Point

06/04/2024

Fun Fact: Did you know that here at Captain's Choice Seafood Market, we proudly source our shrimp from folks that we trust around our coast? We may not ‘catch our own shrimp’ but WE SUPPORT AND BUY LOCAL. We do peel and devein our own shrimp.

This week, we will be extending our hours. We will see how it goes from here and make adjustments as needed. Our hours are…
Wednesday 10 am - 3 pm
Thursday & Friday 10 am - 5 pm
Saturday 9 am - 5 pm

1046 Cedar Point Blvd, Cedar Point, NC 28584 at The Market at Cedar Point.

06/04/2024

05/31/2024

As spring is coming to an end Please allow me you catch everyone up on what we have been doing.