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.

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.