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Since moving to North Suffolk and re-establishing Chef Bob’s garden, we’re also expanding!

Aside from planting plenty of fig trees, pear trees, kiwis, grape vines and more, we now also have a few young chickens and a baby goat!

Young chicks

Jane the goat

Jane is a 2.5-month-old dairy goat who will be a companion for our horse. She’s a sweet little thing and we’re excited about having her home.

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Surfer Bob’s has moved to a new, permanent location in North Suffolk! As the weather warms, Chef Bob is getting his tractor in working order and preparing new soil for an even better growing season. Thank you to everyone who has been asking, we will be up and running soon!

Surfer Bob's tractor

Want to visit our new location this summer? Find us here.

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Chef Bob tilling the garden

We want to say thank you to everyone who helped make this such a great season for Surfer Bob’s garden. We still have a few items left, so contact us if you’re interested in some tasty veggies.

Also, stay tuned for more great Surfer Bob recipes yet to come right here on SurferBobs.com. And don’t forget to like us on Facebook to stay up to date on all our latest news!

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posted by on Desserts, Recipe

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Peach Blueberry Crisp

Ingredients:
Filling
2½ – 3 cups fresh peaches, sliced
1½ fresh blueberries
¼ cup minute tapioca
¼ cup granulated sugar

Topping
1 – 1½ sticks unsalted butter
¾ cup brown sugar
2 cups rolled oats

Peach Blueberry Crisp

Directions:
Combine fruit, sugar, and tapioca. Then cover and let sit for 30 minutes to let the tapioca activate. In a separate bowl, melt butter and combine with brown sugar and oats, mix.

Pour fruit mixture into a baking dish (9×13 or equivalent size), and top with oatmeal mixture. Bake at 400° for 25-30 minutes or until golden brown on top with a bubbling filling. Best served warm.

NOTE: Try adding chopped pecans or walnuts to the topping!

Serves 4-5

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posted by on Recipe, Sides, Vegetarian

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Roasted Fingerling Potatoes

Ingredients:
1 lb fingerling potatoes
Fresh herbs (suggestion: thyme, rosemary, and snipped chives), to taste
Salt and pepper, to taste
¼ cup olive oil

Recipe: Roasted Fingerling Potatoes

Directions:
Preheat oven to 450°. Slice potatoes in half and toss with olive oil and your chosen herbs and seasonings. Roast for 15 – 20 minutes in the oven and enjoy!

Serving Suggestions:
Serve with your favorite grilled meat and fresh greens of choice.

Serves: 2-4

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Baskets for Sale!

Jul
2013
01

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Basket of fresh picked produce

We sold our first basket of fresh picked produce for the season! More half-bushel baskets of our best all-natural produce will be available this weekend for $30. Comment or contact us at 757.375.3747 to learn how you can get one!

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posted by on Appetizers, Recipe, Vegetarian

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Olive Tapenade

Ingredients:
1 cup black olives
½ cup green olives
½ cup Kalamata olives
1 clove elephant garlic, minced (or 4 – 5 cloves regular garlic)
⅛ – ¼ cup extra virgin olive oil
½ cup roasted red peppers

Olives

Directions:
Put all ingredients in food processor or blender and pulse until coarse, not smooth (similar to the consistency of pickle relish). Enjoy!

NOTE: For a stronger olive flavor, add more Kalamata or green olives; for a milder flavor add more black olives.

Serving Suggestions:
Serve with toasted French bread slices brushed with olive oil and dusted with sea salt, or my personal favorite–water crackers.

Serves 4, recipe can easily be adjusted as needed for serving size

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Garlic Harvest

Jun
2013
17

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Surfer Bob’s elephant garlic has been harvested and is now curing. We’ll let you know as soon as it’s ready for sale!

Surfer Bob's elephant garlic

Harvesting elephant garlic

Garlic

Chef Bob's garlic

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Potatoes for Sale!

Jun
2013
13

posted by on Garden

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Surfer Bob’s potatoes are ready for sale! Fresh from the ground just this week, we have English fingerlings, Yukon golds and classic reds.

Call 757.375.3747 or comment below to secure your order, current prices listed here.

All natural potatoes for sale.

Digging potatoes in Chef Bob's garden.

Classic red potatoes

Harvesting potatoes

Yukon gold potatoes

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posted by on Desserts, Recipe

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Strawberry Sorbet

Ingredients:
1 cup sugar
1 cup water
2 pints fresh ripe strawberries
2 tbsps freshly squeezed lemon juice
2 to 3 tablespoons vodka

Fresh Strawberries

Directions:
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover and let stand approximately 10 minutes.

Lightly rinse and dry the strawberries; hull and cut into halves. In a food processor or blender, puree the strawberries with ¼ cup of the sugar syrup.

Add lemon juice, vodka and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended.

NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn’t affect the taste.

Directions Ice Cream Maker – Transfer mixture to ice cream maker, process according to manufacturer’s instructions.

Directions Freezer Method – Pour into container, cover and place mixture in the freezer. When it is semi-solid, mash with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared three days in advance. Cover and keep frozen.

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