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    <title>15142ac9e7ef4acf993f8ef86c49758f</title>
    <link>https://www.holthousefarms.com</link>
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      <title>Our asparagus is back in stock!</title>
      <link>https://www.holthousefarms.com/our-asparagus-is-back-in-stock</link>
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         OVEN ROASTED GARLIC ASPARAGUS RECIPE
        
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         Our asparagus is back in stock. Come and grab this delicious and healthy vegetable!
         
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          Loaded with vitamins and a great source of fiber, asparagus is an excellent side for any meal. Boil it, bake it, or grill it, you can’t go wrong!
         
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          OVEN ROASTED GARLIC ASPARAGUS RECIPE
         
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          Ingredients
         
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          Fresh Asparagus
         
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          Olive Oil
         
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          Garlic Salt
         
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          Fresh ground pepper
         
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          -Preheat oven to 400 degrees and line a baking sheet with parchment paper.
         
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          (OPTIONAL) Remove the ends of the asparagus by breaking them off. Discard ends.
         
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          -Place asparagus on baking sheet.
         
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          -Drizzle olive oil over asparagus and use your fingers to coat the asparagus evenly. You can use your hands or shake it in a ziplock bag.
         
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          -Spread the asparagus in a single layer on the baking sheet.
         
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          -The main thing here is to roast on a single layer or you’ll have some asparagus cooked more than others. So even if you double or triple the recipe, make sure you keep the asparagus in a single layer.
         
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          -Sprinkle with garlic salt and ground fresh pepper.
         
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          -Roast in oven for 10 minutes until asparagus is tender. I like the 10 minute mark, but you may want to cook up to 12 minutes.
         
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          Remove from oven and serve.
         
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          https://www.holthousefarms.com/produce
         
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      <pubDate>Mon, 20 Apr 2020 13:50:01 GMT</pubDate>
      <guid>https://www.holthousefarms.com/our-asparagus-is-back-in-stock</guid>
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      <title>Stop in and get some delicious berries!</title>
      <link>https://www.holthousefarms.com/stop-in-and-get-some-delicious-berries</link>
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         Berries are loaded with antioxidants:
        
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         The body content of your post goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source.
        
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      <pubDate>Mon, 20 Apr 2020 13:48:15 GMT</pubDate>
      <guid>https://www.holthousefarms.com/stop-in-and-get-some-delicious-berries</guid>
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      <title>Fantastic Lemonade</title>
      <link>https://www.holthousefarms.com/fantastic-lemonade</link>
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         What to do with your 10-Count bag of Lemons:
        
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         Get your 10-count bag of lemoms here at Holthouse Farms and indulge in a refreshing drink. You deserve it!
         
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          Ingredients:
         
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          1¼ cups fresh squeezed lemon juice
         
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          5 cups cold water
         
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          1¼ cups sugar
         
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          2 lemons, thinly sliced
         
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          ice
         
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          Instructions:
         
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          1. Combine lemon juice, water and sugar into a large pitcher and stir until sugar is completely dissolved.
         
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          2. Dump lemon slices onto the top of lemonade.
         
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          3. Top with ice to keep it nice and cold.
         
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          ENJOY!
         
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      <pubDate>Fri, 17 Apr 2020 13:38:08 GMT</pubDate>
      <guid>https://www.holthousefarms.com/fantastic-lemonade</guid>
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      <title>Mango Salsa</title>
      <link>https://www.holthousefarms.com/mango-salsa</link>
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         This is a subtitle for your new post
        
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           HOW TO MAKE MANGO SALSA
          
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          Ingredients
         
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          * 2 large ripe mangoes
         
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          * 1/2 red onion
         
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          * 2 jalapeños (seeds taken out or left in)
         
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          * 4 tbsp fresh minced cilantro
         
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          * 2 limes - juice only or 2 tbsp of lime concentrate
         
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          * 1/2 tsp cayenne pepper (more or less to adjust the heat level)
         
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          * 1/2 tbsp honey
         
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          Directions:
         
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          * Peel and dice your mangos
         
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          * Cut jalapeños into halves, remove seeds (leave seeds in for spicier salsa) and dice
         
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          * Dice red onion
         
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          * Combine diced mango, minced jalapeños peppers, diced red onion, minced cilantro, lime juice, honey, and cayenne pepper in a mixing bowl. Mix ingredients together
         
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          * Serve as a dip with tortilla chips or throw over white rice and chicken as a one bowl meal.
         
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          HOW TO EAT MANGO SALSA
         
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          * Dip: Mango salsa makes a perfect snack served with salty tortilla chips.
         
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          * Topping: use it on top of grilled or pan-seared chicken, salmon, fish and pork. White meats and seafood go amazingly well with mango salsa.
         
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          * Tacos: fish, pork, and chicken tacos are tasty with mango salsa on top.
         
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          HOW TO STORE MANGO SALSA
         
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          If there is some leftover salsa, transfer it into a glass jar with a lid or a food storage container with a lid. Store it in the refrigerator for 3-4 days.
         
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          * Mango salsa is best eaten fresh but it will still taste delicious the next day. Leftover salsa will be a bit softer because lime will start softening mango with time.
         
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          Get the produce you need for this recipe and more at Holthouse Farms.
         
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          Availability and pricing in link.
         
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      <pubDate>Thu, 16 Apr 2020 13:48:29 GMT</pubDate>
      <guid>https://www.holthousefarms.com/mango-salsa</guid>
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      <title>Bell Peppers</title>
      <link>https://www.holthousefarms.com/bell-peppers</link>
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         A vegetable surprisingly rich in Vitamin C!
        
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         Did you know that there is more Vitamin C in a bell pepper than there is in an orange? Stop out and get some colorful and immune boosting bell peppers today!
        
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      <pubDate>Wed, 15 Apr 2020 15:00:12 GMT</pubDate>
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