Find a Farm Product:
Farmer Details:
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Farm Name:
Agua Linda Farm
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Name:
Laurel Loew
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Address:
2643 E. Frontage Rd., Amado, AZ, 85645View Directions
- Website:
- Email:
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Phone:
520.398.3218
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Farm Type and Features:
- Country Store
- CSA
- Events
- Farm Stand
- Meats
- Tours
- U-Pick
- Wholesale
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Description:
Agua Linda Farm is a sustainable, direct to consumer operation reminiscent of the diversified family farms of the past. We do not use chemical fertilizers or herbicides on our plants and our beef cows are grass pastured, antibiotic and hormone free.
Our family is proud to offer our community an opportunity to re-connect with the rural farm experience. While providing seasonal, naturally grown and raised foods, we hope to educate and entertain our visitors.
Our food is available for sale at our farm stand, local farmer's markets, local restaurants and through our C.S.A. (Community Supported Agriculture) memberships. -
Driving Directions:
From Tucson, take Interstate 19 to the Agua Linda Road Exit #42. Take the East Frontage Road south. This will turn into a dirt road almost immediately. This is our driveway! *Do not use Map Quest - directions are wrong!
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Events:
Fall Festival: Pick the perfect pumpkin and make memories with your family!
Tiempo De Navidad:
Christmas is the perfect time to visit the farm during the cool evenings. Take a moonlit hayride and enjoy hot cider and fresh baked homemade cookies.
Featured Recipe
DIY Dark Chocolate Almond Bars
Melt cacao butter in a double boiler or in a glass mixing bowl set over a small saucepan with 1 inch of water over medium heat. Alternatively, melt in the microwave in a mixing bowl until completely liquid.
Once melted, remove from heat and add maple syrup and whisk to combine. When the mixture is completely fluid with no separation, add cacao or cocoa powder and vanilla extract. Whisk to thoroughly combine.
Taste and adjust sweetness if needed - I found 1/3 cup to be perfect (amount as original recipe is written // adjust if altering batch size).
Pour the chocolate into candy molds (if you have them), mini paper cupcake liners, or simply line a baking sheet with parchment paper and pour the chocolate on top. Top with roasted almonds and sprinkle of salt.
Set in the refrigerator or freezer to harden for 30 minutes to 1 hour.
Once completely solid, break or cut into pieces/bars. These can be kept at room temperature for serving. But for best freshness, store chocolate in an airtight container or freezer bag in the refrigerator for 2-3 weeks, or the freezer for 1-2 months.
Notes
*If you can't find cacao butter, you can try to sub coconut oil (1 cup (240 ml) coconut oil per 1 cup (218) g cacao butter). However, I did find it to make the texture and mouth feel more oily and a couple of readers have suggested it doesn't mix as well with the maple syrup. In this way, I highly recommend using cacao butter.
*If your almonds are raw, roast on a baking sheet at 350 degrees F (176 C) for 8-12 minutes, or until fragrant and slightly golden brown.
