Tasty Recipes

Frozen Strawberry Kefir Pop Recipe

I remember growing up in a Seattle suburb with the warm summer days and cool summer nights. My siblings and I would get up and get our chores done and then play outside all day to only come home to eat. We had a forest on the side of our home that we would play in, find frog eggs and watch them hatch in our tree house days later. We played Kick the Can for hours. We had a cute wooden picnic table outside we loved to eat at. I vividly remember eating lots of frozen treats on the table, surrounded by friends.

This Arizona heat is brutal and many frozen treats are on the menu. Many of the treats at the store these days are filled with food dyes and processed sugar. The more “natural” ones still have lots of sugar and are expensive. We try to avoid fake sugar as well.  Watch to see how EASY it is to make homemade kefir.  No need to buy it at the store.

I wanted a sweet cool refreshing treat for my kids to enjoy on these hot summer days. These are filled with probiotics from the kefir made from our organic raw milk, organic strawberries, Backyard Farmer’s delicious local raw honey, and a splash of my homemade vanilla. It is delicious!

A frozen treat you can actually feel good about giving your kids.


Strawberry Kefir Popsicle

1.5 cups Kefir

1/4 cup raw honey

1.5 tsp vanilla

1 cup Strawberries

(any frozen fruit will do!)

Place all the ingredients into the blander until smooth.

Pour into molds and freeze over night.

That’s it!  Enjoy!

You will sample these popsicles at my next yogurt and kefir class held on July 11 from 1:00-2:30 at the farm.

What will you receive:
1. Yogurt starter
2. Greek Yogurt Maker
3. Kefir Grains
4. Live Instruction

You will also sample delicious foods made from the yogurt and kefir and take home recipes.

Class Registration Fee: $50

Pay your class fee here.  Email me at info@BlueRibbonFarmsAZ.com to let me know you have payed and you will be registered.

Email me if you have any questions. I love to hear from my customers!!


Mrs. Porter

You can join me on Facebook at Blue Ribbon Farms. 


Tasty Recipes

How to Make Yogurt & Kefir for a Probiotic Punch

Are you looking to find ways to add more probiotics into your diet? Have you heard of numerous ways to add quality probiotics into your homemade side dishes, condiments and snacks? I can teach you how to add them to your favorite recipes.

Raw yogurt and kefir are one of the best sources of billions, if not trillions, of probiotics. You won't see those numbers in their store-bought varieties.

I invite you to come and taste these foods that have done more to improve our health than any other food and attend my new class, Kefir & Yogurt 101.
Come on over to Blue Ribbon Farm Kitchen where you will learn how to make yogurt, kefir and take home all the tools you need to make them at home for a fraction of the cost and more nutritious too.

What will you learn:
Learn how to make delicious raw milk yogurt. You’ll learn the secret to making low temperature yogurt preserving all of the vital bacteria, enzymes, and proteins from raw milk (or pasteurized milk). This heirloom yogurt is made with room temperature culture. If you currently use a starter from store bought yogurt, this is NOT the same thing and you will learn why this new method is superior. You’ll also learn creative delicious ways to prepare and serve this probiotic yogurt.

You will also learn how to make your own kefir at home and avoid all the additives and sugar that is included in that expensive drink at the health food store.

You will also taste samples of food of different simple and delicious recipe you can make with yogurt and kefir.
Come join us and spend the morning making quick and easy nutritious foods that can heal the gut and strengthen the immune system for the whole family.

What will you receive:
1. Yogurt starter
2. Greek Yogurt Maker
3. Kefir Grains 
4. Live Instruction

You will also sample delicious foods made from the yogurt and kefir and take home recipes. 

Class Registration Fee: $50

Pay your class fee here.  Email me at info@BlueRibbonFarmsAZ.com to let me know you have registered.

When & Where:

Class will be held on June 16 from 10:00-11:30 am.  Class are held at Blue Ribbon Farms.  1847 E Country Ct., Gilbert 85298

Registration opens Tuesday, May 30 and will close June 6.  

Please let me know what questions you have about the class or anything about yogurt and kefir.  

Have a Happy & Safe Memorial Day weekend.


Mrs. Porter

Tasty Recipes

Looking for a Sweet Apricot Snack?

Looking for a sweet healthy snack?  Look no further as the first sign of spring has arrived in Arizona.  Our apricot tree is bursting this year with beautiful apricots!

You can always find fruit year round but it is that time of year when you can actually find fresh apricots.  Our family eats them freshly picked from the tree and let the burst of juicy sunshine drip from our fingers.

You probably know that apricots are a good source of fiber, Vitamin C and A, but did you know they are full of antioxidants, too? 


Antioxidants have all sorts of health benefits from boosting your immune system to reducing lines and wrinkles on your skin by preventing and repairing age-related skin damage.  They also help with any future age-related disease such as heart disease, dementia and cancer. 

I would like to share with you a healthy, quick, and simple recipe for those delicious apricots.  We use this to top our homemade raw yogurt for simple and healthy breakfast.  It is superb with vanilla ice cream. 

If you have little critters walking around, make extra!  They seem to disappear just eaten on their own.

Honey Baked Apricots

Ingredients:  Ripe Organic Apricots

Raw Honey

Pinch of Sea Salt

Fresh Organic Mint

Directions:  This is so simple you don’t even need exact measurement. Preheat the oven to 350 degrees.  Cut in half your washed apricots and place cut-side up on a baking pan.  Drizzle that honey on top, about a tablespoon or two.  Sprinkle a pinch of sea salt and place in the middle rack for 10 minutes.  Flip them over sprinkle torn mint leaves on the apricots as desired (can substitute with cinnamon in the fall).  Place back in the oven for another 10-15.

The apricots should be wrinkled and a fork can go through them easily.  Eat them warm right away or allow them to cool to top on top of yogurt or ice cream.

Come on out to the farm store to taste our apricots.

With Love,

Mrs. Porter

Tasty Recipes

White Delight

In preparation of our Labor Day festivities, I am making a double batch of Mayonnaise. Homemade mayonnaise is healthful and it is not only because it doesn’t have the nasty GMO ingredients or high levels of omega-6. It has wonderful enzymes that help digest the food it is eaten with. It doesn’t have the some consistency of store bought mayo but we love it just the same. My hubs and I are on the GAPS diet and we feel like we’ve eaten well and don’t want to ruin it by not taking the 10 minutes it takes to make it from scratch. It is super easy. I swear companies have done a good job making it seem hard to make condiments that cost sometimes only cost a fraction of the cost and the taste is beyond delish.

VERY IMPORTANT- All the ingredients need to be room temperature. The ingredients won’t incorporate together properly if they are different temperatures.
Here is my recipe: adapted from Nourishing Traditions by Sally Fallon.
Mrs. Porter’s Kitchen Mayonnaise
2 Eggs
2 Egg Yolks
1 Teaspoon Dried Mustard
2 Tablespoons Lemon Juice
2 Tablespoons Whey (from kefir or homemade yogurt)
1 Teaspoon of Salt
1 ½ Cup Expeller-expressed Sunflower Oil

Put all the ingredients into a Bosch, except the oil. Whip until all the ingredients all blended together on level 2. Slowly, I mean slowly, add in the oil. I use a condiment bottle. You can use whatever you have on hand as long as you can get a slow steady stream coming down into the mixing bowl. While it remains on level 2, add the oil in. Keep mixing until the mayo has thickened. Pour into a sterile glass jar with the lid on and leave it on the counter for 7 hours. Put it in the fridge after the seven hours is up.

Tasty Recipes

We Be Jammin’

I grew up near Seattle, Washington.  There are miles of strawberry fields that grow amazing strawberries.  During the summer, many high school kids pick strawberries as a summer job.  I remember going a few times.  It was extremely hard, long and hot out in those fields.  But, I still love strawberries!


It was Easter Eve and we are all set for the next day’s festivities.  I took an unusual long late nap and not ready to call it a day.  I checked to see if I had some pectin, and I did!  I asked one of my children to help me and we whipped up a small batch in no time. 

Here is the brand of pectin I had on hand. I like it but it isn’t my favorite. We are jammin' tonight!

First, I washed and trimmed the strawberries, while my daughter poured the pectin and sugar into a bowl. 

Next, I placed the strawberries in a food processor.  You don’t want to puree but leave them in chunks.   I just pulsed it to the consistency I wanted. 

Then, I poured four cups of the chopped strawberries into the pectin/sugar mixture.  My daughter stirred it together for 3 minutes.

Finally, we pour the mixture into the jars.  Waited 30 minutes and put them into the freezer or fridge.  That’s it!  We will be enjoying fresh strawberry jam on our bread tomorrow with our breakfast casserole. 

I hope you all enjoy Easter as much as we did.

Tasty Recipes

An Apple A Day

I am only a couple years into this farming thing. We planted our trees two years ago. Slow food is worth the wait....just wish I didn't have to wait so long! Our one and only apple this year.

Thank goodness for The Backyard Farmer! When life give you apples, make applesauce! We are enjoying these delicious apples from our sweet friends, Galen and Bethany Luth. We used to order Bountiful Baskets each week for years until we ordered from the Backyard Farmer. Now, everything else is like eating garbage. Okay, maybe not garbage but sure isn’t nearly as good. You can visit them at veggiesandmore.com.

Well, I need to get back to finishing canning these beautiful apples.

What are you preserving these days?