Fawn Run Farms (Oviedo, FL)
Heath Martin
407-864-2548
Fawn Run Farms is a family operated small farm offering fresh eggs and seasonal produce. Our fresh brown eggs are produced by a small but growing flock of naturally raised, free-range hens. In season, we offer naturally grown produce including tomatoes, squash, onions, specialty lettuces, carrots, beets, and our favorite: fresh blackberries.

Rest Haven Farm (Geneva, FL)
Location

381 Rest Haven Road
Geneva, FL 32732

Hydroponic Produce featuring Vine-Ripened Beefsteak Tomatoes, Seedless Cucumbers, Fancy Leaf Lettuces. Our season is December 1 - July 1.Farm Stand Schedule and Location: Daily - 10 AM to 6 PM at the farm.

Heart Of Christmas Farms, LLC (Christmas, FL)
Location

21310 Fort Christmas Rd
Christmas, FL 32709

Heart of Christmas Farms, LLC is a small hydroponic farm providing locally grown fruit and vegetables to Florida. We are not organic certified, but use organic growing methods to produce the best tasting, healthiest produce possible. We carefully tend our strawberries, herbs, tomatoes, peppers (bell, banana, hot) lettuces and other greens, and other select vegetables and fruit, many of which are heirloom varities.

Strawberries And Cream Poppy Seed Scones

Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup cream
1/2 Cup sour cream
1 Cup all-purpose flour
2 Tbsp brown sugar
2 Tsp poppy seeds
1 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
3 Tbsp margarine
1/3 cup sour cream
1 egg -- separated
Coarse sugar
2 Tbsp orange marmalade
2 Cups strawberries -- sliced
1 Tbsp orange juice

In a small bowl stir together whipping cream and the sour cream. Cover;
let stand for 4 hours at room temperature to thicken. Chill till serving
time.

Stir together flour, brown sugar, poppyseed, baking powder, baking soda,
and salt. Cut in margarine or butter till mixture resembles coarse
crumbs. Combine the 1/3 cup sour cream and egg yolk; add to dry mixture.
Stir just till moistened.

On a lightly floured surface knead dough gently for 10 to 12 strokes. On
an ungreased baking sheet, pat or roll dough into a 6-inch circle (1/2
inch thick). Cut dough into six wedges. Do not separate wedges. Brush
tops with slightly beaten egg white. Sprinkle with coarse sugar. Bake in
a 425[degrees] oven for 12 to 15 minutes. Remove from pan. Cool 5
minutes. Break scones apart.

To serve, stir marmalade into cream mixture. (If necessary, stir in
about 1 tablespoon milk to thin to desired consistency.) Toss berries
with liqueur or juice. Cut scones in half; place bottoms on six dessert
plates. Divide berries among each serving. Top with cream mixture and
scone tops. Makes 6 servings.

Nutrition facts per serving: 3 16 cal., 19 g total fat (9 g sat. fat),
75 mg chol., 292 mg sodium, 32 g carbo., 2 g fiber, 4 g pro. Daily
Values: 25% vit. A, 48% vit. C.

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NOTES : Authors: Fuller, Kristi
Citation: Better Homes and Gardens, April 1995 v73 n4 p182 (1