The Kroegel History
Tim Timinsky, a fifth generation Sebasitan native, has owned Kreogel Homestead Produce since 1987. The stand is the oldest produce stand in the area, going back more than 50 years in the same location. Tim believes that quality produce and a friendly staff are the key to the stand's success.
Kroegel not only carries the freshest, and best tasting products supplied by regional and national markets, but also frequently has locally grown, organic, and hydroponic produce, as well.
The stand began in it's current location, with one man selling produce out of the back of his truck. This one man mobil produce stand became a fixture in Sebastian and grew in popularity over the years because of the quality of it's produce. Looking to retire, the founder, a man named Anderson, sold the stand to Tim in 1987., Tim has always been an, Old fashioned guy and prefers a life of simple pleasures, keeping his feet planted firmly in the soil that his ancestors tred. Tim love the fact that local growers bring their crops to Kroegle and enjoys helping keep the local econony alive.
The Kroegel staff is like family and strives to keep the quality and consistency of the stand at it's highest possible standard.
Tim is the grandson of Paul Kroegel, who spearheaded the movement to make Pelican Island the first National Wildlife Refuge in the U.S., and subsequently became the first National Wildlife Warden. To read more about the Kroegel legacy, Click Here
Apple Crais-Nut Salad
1 Tbsp poppy seeds
1/4 cup + 2Tbsp canola oil
1/4 cup cider vinegar
1/8 tsp pepper
1/4 cup honey
1 head of romaine lettuce
1/2 cup walnuts, toasted
1 apple, diced
1/2 cup dried cranberries
1 small red onion
In a small bowl combine all dressing ingredients mixing well. In a serving bowl combine all salad ingredients. Pour dressing over salad and toss.
Health Club Sandwiches
2 Tbsp olive oil
2 tsp plus 1 Tbsp lemon juice
1 tsp honey
1/4 tsp black pepper
3 carrots, peeled and shredded(about 1 cup)
2 cups alfalfa sprouts
1 garlic clove, finely chopped
1/2 tsp ground cumin
pinch ground red pepper(cayenne)
1 can(15 to 19oz) garbanzo beans, rinsed and drained
1 Tbsp water
12 slices multigrain bread
1 large ripe tomato, thinly sliced
1 bunch(4 ounces) watercress, trimming tough stems
In medium bowl, stir 1 Tbsp oil, 2 tsp lemon juice, honey and ground black pepper until mixed. Add carrots and alfalfa sprouts. Toss until mixed and evenly combined with dressing. In 2 quart saucepan, heat remaining 1 Tbsp. oil over medium heat. Add garlic, cumin and ground red pepper and cook until very fragrant. Stir in garbanzo beans and remove from heat. Add remaining 1 Tbsp. lemon juice and water. Mash to a coarse puree. Spread bean mixture onto 6 slices of bread. Top with tomato slices and watercress and sprout mixture. Cover with remaining bread.
Banana Ice Cream
3 large ripe bananas
Peel and cut bananas into 1 inch slices. Spread slices onto cookie sheet and freeze for minimum of 2 hours. Remove from freezer and place slices into the bowl of food processor. Process, stopping occasionally to scrape sides, until bananas reach an ice cream-like consistency. Serve immediately for soft serve texture, or freeze for firmer texture.
Fresh Tomatillo Shrimp Taco
pepper (jalapeno works good)
salt and pepper
Boil tomatillo, onion and pepper of your choice. Strain into blender. Blend Strained Tomatillo with cilantro, lime, cumin, chili powder, minced garlic, white vinegar. Salt & Peper to taste Serve over warm corn tortilla and Blackened Shrimp. Delicious!!!
salt and pepper
Dice tomatillo, cilantro, garlic, lime juice, avocado salt and pepper to taste
Chipotle Roasted Red Pepper Chowder
4 medium red peppers
1 tablespoon olive oil
1 yellow onion, chopped
6 cloves garlic, chopped
1 teaspoon cumin
salt, to taste
1/2 to 1 chipotle pepper, chopped, to taste
4 cups vegetable broth
2 medium red potatoes, washed, cubed small
1 cup corn kernels
2 tablespoons vegan sour cream or 1/2 cup nondairy milk
1. Preheat your oven to broil. Place red peppers on a piece of foil; place in oven close to the broiler. When the top has charred, turn the peppers so each side blackens. 2. In a pan, heat olive oil. Add onion, saute until it is sweating. Stir in the garlic; cook until fragrant. Stir in cumin, salt, and chipotle pepper. (*Chipotle will spice up your soup quickly, so add a little at a time as to not over-do it.) Stir well and cook for 1 minute. 3. Add broth and potatoes; cook on medium heat until firm but soft. 4. By this point your all sides of your peppers should be crispy. Place them in a paper bag for a few minutes. This will encourage the skins to peel off. After you peel them, chop the peppers. Add them to the soup. 5. Puree 3/4ths of the soup and cook for 5 more minutes to blend flavors. Adjust flavors if need be. 6. Stir in corn and vegan sour cream. The sour cream is optional but it has a nice way of offsetting the spice of the chipotle while maintaining the smokey flavor. Serve hot or cold with crusty bread!
Creamy Avocado Potato Salad
2 lbs fingerling potatoes, cut into 3/4 inch chunks
2 Tbsp lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper(optional)
1 plum tomato, chopped
1 small red onion, diced small
scallions for garnish(optional)
Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool. Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion. Put the potatoes in a large mixing bowl, add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.
Oven-Roasted Root Vegetables
3 medium red potatoes, cut into 1-inch pieces
2 cups fresh whole baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
1 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, cut into wedges
2 medium red onions, cut into wedges
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup vegetable broth
Heat the oven to 425 degrees F. Spray a 17x11-inch roasting pan or shallow baking sheet with the cooking spray. Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir. Roast for 20 minutes more or until the vegetables are fork-tender.
3/4 cup fresh squeezed lemon juice
3/4 cup fresh squeezed lime juice
lemon and lime slices
4 3/4 cups water
1 cup plus 2 tablespoons sugar
In a medium saucepan, combine the sugar and 1 1/2 cups of the water over moderately high heat; stir to dissolve the sugar. Just before the mixture comes to a boil, remove from the heat. Stir in the remaining 3 1/4 cups of cold water, then pour into a pitcher. Stir in the lemon and lime juices and refrigerate. Serve in tall glasses over ice, garnished with lemon and lime slices.
Instant Strawberry Icecream
24 ounces Fresh strawberries cut into chunks and frozen
1/2 cup sugar (or less)
1 1/2 cups heavy cream
Place berries in blender. Whisk sugar into cream. With the blender going slowly add cream through the opening in the lid. Blend until smooth with small bits of berries. Transfer to a shallow pan and freeze to a scoopable texture (about 2 hours). ENJOY
Spinach and Strawberry Salad
2 bunches of spinach rinsed and torn into bite size pieces
4 cups of strawberries
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup sugar
1/4 tsp paprika
2 tbls sesame seeds
1 tbls poppyseeds
In a large bowl, toss together the spinach and strawberries.In another bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over your salad and enjoy!
Fruit Salsa and Cinnamon Chips
2 Kiwi peeled and diced
2 apples peeled, cored and diced
1 lb strawberries cut in chunks
8 oz of another berry you like
2 tbsp white sugar
1 tbsp brown sugar
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tbsp cinnamon sugar
In a bowl mix all the diced and chopped fruit with white and brown sugar. Put in refrigerator and chill at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange on a baking sheet. Sprinkle with desired amount of cinnamon sugar, spray again with cooking spray. Bake in preheated oven 8 - 10 minutes. Allow to cool about 15 minutes and then serve with chilled fruit mixture.