Indulge in the essence of summer with a savory delight straight from the heart of BigDaddy's Farm. Our luscious heirloom tomatoes take center stage in a classic Tomato Pie recipe that's bursting with flavor and nostalgia. Join us on a culinary journey as we savor the vibrant hues and unmatched taste of farm-fresh produce, crafted with love and care right here on the farm.

Step into the warmth of the kitchen with Denise and Rex after a long day's work on the farm. As the sun sets and the day's harvest is gathered, Denise works her culinary magic while Rex looks on, savoring the sights and scents of farm-fresh ingredients. Join us for a glimpse into the simple joys of home cooking and the delicious rewards of our labor of love.

Ready to bring a taste of the farm to your own kitchen? Grab your freshest ingredients and get cooking! Whether you're a seasoned chef or a novice in the kitchen, this tomato pie recipe promises to delight your taste buds and transport you to the heart of BigDaddy's Farm. So roll up your sleeves, gather your ingredients, and embark on a culinary adventure that's as satisfying as it is delicious.

Ingredients

• 4 shallots, minced

• 3 garlic cloves, minced

• 4 tbsp. extra virgin olive oil, divided

• 1 tbsp. Dijon mustard

• 9-inch pie shell

• 1 lb. assorted heirloom tomatoes, sliced 1/4-inch thick

• 3 oz. goat cheese, crumbled

• 1/2 oz. fresh basil chiffonade

• 1 tbsp. Grenache vinegar or Champagne vinegar

• 1/2 cup fresh bread crumbs

• 1 oz. grated Parmesan cheese

• Salt and pepper

PREPARATION

1. Preheat oven to 400 degrees.

2. In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.

3. Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.

4. In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.

5. Bake 30 minutes, or until topping and crust are golden brown.

Recipe from Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama.

Embark on a culinary journey with Denise's Kitchen at BigDaddy's Farm as we bring you a delightful recipe inspired by the talented folks at Modern Farmer. Our Lucky Tiger Tomato Salad, with a few creative modifications using farm-fresh ingredients, promises to tantalize your taste buds and celebrate the essence of local produce.

Ingredients:
20 to 24 Lucky Tiger tomatoes, sliced and sprinkled with salt
3 T chopped peanuts (use salted or unsalted, but not raw or dry roasted)
1 shallot, sliced into thin rings
1 clove garlic, chopped
4 T Pecan Oil
2 T yuzu rice vinegar
1 T sesame oil
Juice of one lime
Salt to taste

1 Serrano pepper (optional)

Instructions:
1. Toast the peanuts: In a dry sauté pan, toast the peanuts gently until fragrant. Watch carefully, so they do not burn. Remove from pan and set aside.

2. Fry the garlic and shallots: In the same pan, add the vegetable oil and turn the heat to medium. Fry the shallots until they color, then add the garlic and cook for a few more minutes until the shallots are brown and the garlic is golden. Take the pan off the stove, allow to cool strain out the shallots and garlic. Reserve the oil.

3. Prepare and dress the salad: Whisk 2 tablespoons of reserved cooking oil with the pineapple vinegar. Pour over tomatoes. Add the reserved garlic and shallots. Drizzle lime juice and sesame oil. Top with toasted peanuts. Add salt to taste.

Option: Add a chopped serrano peppers, for a spicy kick. Inspired by our H2A Mexican workers.

Serve at room temperature with steamed rice, if you like.

Indulge in the flavorful wonders of farm-fresh cuisine with Denise's Kitchen at BigDaddy's Farm. Taste the difference that local ingredients and homemade recipes can make. Try our Lucky Tiger Tomato Salad today and elevate your culinary experience!

Have you ever pondered the story behind our farms' distinctive name?

Let's delve into the rich heritage that shapes BigDaddy's Organic Farm.

In 1926, Rex Clonts' grandfather, affectionately known as "BigDaddy", planted the first seeds of what would blossom into Clonts Farm, Inc. Cultivating a diverse array of crops like celery, endive, escarole, cabbage, and sweet corn, the farm flourished, nurturing both the land and the community.

Fast forward to today, and Rex Clonts continues his family's farming legacy while integrating modern, organic practices. Transitioning from Clonts Farm to BigDaddy's, Rex and his wife Denise paid homage to his grandfather's legacy. The decision to omit the space between Big and Daddy's in the farm name was deliberate, symbolizing the seamless connection between past and present, tradition and innovation.

Rex Clonts, the first great-grandchild of BigDaddy, remembers his grandfather fondly. To him, BigDaddy wasn't just a name—it was a title, spoken with reverence and affection. In Rex's eyes, BigDaddy was always one word, a symbol of the deep connection between generations. So when Rex and Denise, his wife, embarked on the journey of naming the farm, there was no question—it had to be BigDaddy's, all one word, just like he had always known it. This simple yet powerful tribute captures the essence of the farm's legacy and honors the memory of a beloved patriarch.

By infusing the farm with a fresh vision and a commitment to organic farming, Rex honors his family's agricultural roots while forging a path toward a sustainable future. BigDaddy's Farm is more than just a name; it's a testament to the enduring spirit of farming and a tribute to the generations who came before.

Join us as we celebrate the legacy of BigDaddy and the journey that led us to where we are today.

From our family to yours, thank you for being a part of our story and for supporting our mission to cultivate wholesome, organic produce for generations to come.

This cultivator and plow, less the mule, were used growing Celery in Seminole County in both Sanford and Kolokee. They were the tools of Benjamin Harrison Greer and Isabel Leota Greer who came here from Nebraska in 1910 and farmed through the 30's. He settled on 160 acres just north of the Kolokee Depot, back when the East Coast Railroad was making weekly runs from New Smyrna thru Geneva, Chuluota, Bithlo, Holopaw, Fort Drum and down to Okeechobee.

Before tractors, the push cultivator was the tool every vegetable farmer needed to prevent weeds and loosen the soil between the rows. The model pictured here straddled the row for better accuracy, and it was a huge time-saver over the garden hoe.

The Greer's granddaughter, Priscilla Gray and husband, Gary kept them in barns preserving these 100 year old slices of Seminole's history.

You can see these implements and others on display at BigDaddy's Farm Market open every Satuday, 8am-1pm. Find the freshest vegetables in Oviedo and maybe talk farm equipment with a real antique...Farmer Rex.

Wanna read more on the history of mentioned town, visit http://www.usgennet.org/usa/fl/county/seminole/Geneva/extinct_towns_.htm

From: Farmer Rex

You may have heard me say that this is a great time to be an organic grower because leaps in plant and soil health science are catching up with the concern for the environment and resulting in a plethora of new natural crop protection products from biologic or botanical sources. Stated simply, increased understanding of soil microbiome and the availability of tools to improve plant performance with naturally occurring products, make growing organically easier than ever before.

Why did it take so long to get here? I think it’s worth a look back. From the beginning of civilization until the industrial revolution, people grew largely organically. However, a significant part of their daily life was dedicated to providing food from hunting, gathering and agriculture. There is little doubt that if the world today was suddenly thrust back to those times, horrific mass starvation would occur.

In the last 150 years, modern agriculture has been nothing short of a miracle and has permitted a lifestyle where US citizens spend an average of less than 10% of their income to pick from an unprecedented array of fresh and packaged food. But it has come at a cost to the environment.

In the last 70 years, Ag Chemical companies with pressure from growers, consumers, and environmentalists, developed softer products with mixed results. But before you blame Ag Chemical companies, it was they that led the research and development of natural pesticides we now call “organic.”

I speak from experience of 70 years on the farm in Florida’s tough growing conditions. Organics cannot feed the world today. Someday soon human ingenuity partnering with nature will get us there. It’s an exciting age in which to live.

Keep it between the rows.

From: Farmer Rex

Recent news articles about the upsurge of imported organic produce coming into US got me thinking about shopping choices. The most prevalent way most of us classify produce today is “Conventional” or “Organic.” However, there are other criteria we should always use to group vegetables. “Freshness” is important but relies on the eye of the consumer and is difficult to quantify.

In my humble opinion, “Location” is the place to start because it can be a clue of both freshness and food safety. Look for signs on the labeling like abbreviations of State or Region, “Fresh from Florida,” “Produce of USA”, or “produce of ..XYZ county”.

One last comment. Eating fruits and vegetables daily, regardless of where grown or how it is classified, is unquestionably the healthy diet choice.

At BigDaddy’s we concentrate on consumers and restaurants within 40 miles (less than an hour’s drive) of the farm gate. We installed coolers with humidity control. And we try to sell as fresh as possible. In fact, at our Farm Market most of the produce is picked less than 18 hours prior. It’s an essential part of feeding our neighbors well.

Keep it between the rows!

Several of you have asked and often, as the farmer’s wife, I don’t always have the most educated answer; so, I went to the source, your Farmer Rex, and got the following information on how we control pests organically here at BigDaddys.

1. WE rotate crops and cover crops. Disease is considerably lower and the vegetables more vigorous when this is done.

2. WE choose resistant varieties. Disease and pest damage is very different depending on the cultivar (cultivated variety).

3. WE choose varieties that are suitable to the climate that time of the year.

4. WE plant single beds with other vegetables and flowers nearby to create diversity and avoid a monoculture.

5. WE monitor insect and disease pressure daily.

6. WE use organic approved crop protection chemicals when necessary and apply:

   1. the proper organic crop protection chemical. (i.e. Flea Beatles require a different approach than Caterpillars.)

   2. at the proper time. (Some materials should only be sprayed after dark to avoid bees and other friendly insects.)

   3. in the correct rate. (In accordance with the product label… weather and pest pressure can influence range.)

   4. with an effective sprayer. (Complete foliage coverage is important and spray drift minimized.)

If you are not fully opposed to plastic, rinse your BigDaddy’s vegetables (especially the green leafy ones) in water. Leaving them moist, place them fully in a grocery produce bag and store in your refrigerator. They will remain crisp for much longer. They love the humidity. This works well with broccoli and cauliflower as well. Enjoy!

After a quarter century celery is growing again in Oviedo, FL! The iconic vegetable that sustained this little town through two World Wars, the Roaring 20’s, and the Great Depression….(correction, allowed Oviedo to THRIVE) when parts of the county sometimes suffered. Today you may identify with University of Central Florida (UCF) and Disney; but, Oviedo will forever owe it’s unique community-feel to that old marsh-land plant which has been cultivated as a vegetable since antiquity.