What wonderful weather we all enjoyed at the market today! It was a very welcome change after the heat wave we have all been enduring and the storm we got hit with two weeks ago at the market. It was nice to see so many return to the market and so many new visitors. We hope to see you all again this next week!
Beginning next weekend, we will be able to start taking credit cards. We hope this will make it easier to shop with us. We will be able to take Mastercard, Visa, American Express and Discover.
Come see what the cooler weather predicted for the week does for the produce. Hopefully the tomatoes will finally ripen. We have 22 heirloom varieties growing in the new hoophouse, they are all full of green tomatoes that have been just staying green. We've been told that they need below 90 degree weather to ripen so the forecast has us anticipating a bountiful harvest by the end of the week.
Meanwhile, the basil and cucumbers have been loving the heat. Even the kale and swiss chard have been surviving fairly well, at least when the bugs allow it. If you got some of these from us today, Enjoy!
Here's a recipe we've been enjoying lately. It's a wonderful Summer Salad. It includes kale, cucumbers, onions, tomatoes and fresh basil.
Begin with the kale, wash in cold water, then remove the stems and cut into small pieces. Cut the cucumber into small slices. Chop the tomatoes. Finely chop a small onion. Finely chop fresh basil. Add minced garlic if you like. Sprinkle with olive oil and apple cider vinegar. Toss it all together and enjoy!
By the way, if you missed us last weekend, we were at the Washington Fair. Nate competed in the talent competition for the first time. He played a ragtime classic, "Cleanin' Up In Georgia." He wore a tux and we spiked his blond hair. He looked adorable. He got 2nd place in his age group! We are very proud of him! He's looking forward to doing it again next year. He's already started practicing a new ragtime piece.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Saturday, August 13, 2011
Monday, October 4, 2010
Fall is here!
Fall has arrived and we're enjoying the cooler weather. The flowers are still in full bloom and we're happily bringing in beautiful bouquets to brighten up the house. You can pick up a bouquet for yourself at the market. Bonnie has been doing a wonderful job making the arrangements in assorted colors.
It's been a very hectic summer but the harvest has been pretty good in all of the gardens. The tomatoes have been wonderfully delicious and most of the varieties are still producing. The okra went crazy this summer and are still covered in blooms to be enjoyed every morning. The cooler weather has slowed them down a bit, but they're still producing. The rainbow swiss chard is looking beautiful again. The bugs are finally leaving it alone.
It's finally time to harvest the sweet potatoes. We have two different varieties this year. Danny and Bonnie began digging them last Friday. If you had a savory crepe at Oh Crepes this past weekend, you got to enjoy some of them! This evening, I tried to duplicate the same mixture and filled tostada shells with it. It was delicious!
If you'd like to try it, come by our stand on Saturday and pick up some freshly dug sweet potatoes, an assortment of peppers and swiss chard. Then saute some chopped onions in a little olive oil, add chopped peppers (whatever kind you prefer) and cubed sweet potatoes. Cover pan and allow to cook on medium heat until sweet potatoes are tender. Add chopped swiss chard and cook just until chard begins to reduce. Sprinkle with sea salt to taste. Use this mixture to fill a tortilla shell and fold over. Then enjoy for yourself!
If you haven't had the pleasure of enjoying our heirloom watermelons this summer, you'd better hurry. The Sugar Baby variety is gone now, but we still have the Desert King's. It's a deliciously sweet yellow variety with big black seeds. Bonnie picked the last of them and I'll be bringing them with me this weekend.
It's not too late to fill your freezer with tomatoes for the winter. We have 20 different varieties and they all freeze very well. Just wash, cut in half, take out the core and fill freezer bags with them, squeeze out as much air as you can and put in the freezer. Then take them out as you need them all winter. I love cooking with them. They taste like you just picked them from the garden.
There are only 3 markets left at the Tower Grove Farmers' Market. Don't miss out! Hope to see you there soon!
It's been a very hectic summer but the harvest has been pretty good in all of the gardens. The tomatoes have been wonderfully delicious and most of the varieties are still producing. The okra went crazy this summer and are still covered in blooms to be enjoyed every morning. The cooler weather has slowed them down a bit, but they're still producing. The rainbow swiss chard is looking beautiful again. The bugs are finally leaving it alone.
It's finally time to harvest the sweet potatoes. We have two different varieties this year. Danny and Bonnie began digging them last Friday. If you had a savory crepe at Oh Crepes this past weekend, you got to enjoy some of them! This evening, I tried to duplicate the same mixture and filled tostada shells with it. It was delicious!
If you'd like to try it, come by our stand on Saturday and pick up some freshly dug sweet potatoes, an assortment of peppers and swiss chard. Then saute some chopped onions in a little olive oil, add chopped peppers (whatever kind you prefer) and cubed sweet potatoes. Cover pan and allow to cook on medium heat until sweet potatoes are tender. Add chopped swiss chard and cook just until chard begins to reduce. Sprinkle with sea salt to taste. Use this mixture to fill a tortilla shell and fold over. Then enjoy for yourself!
If you haven't had the pleasure of enjoying our heirloom watermelons this summer, you'd better hurry. The Sugar Baby variety is gone now, but we still have the Desert King's. It's a deliciously sweet yellow variety with big black seeds. Bonnie picked the last of them and I'll be bringing them with me this weekend.
It's not too late to fill your freezer with tomatoes for the winter. We have 20 different varieties and they all freeze very well. Just wash, cut in half, take out the core and fill freezer bags with them, squeeze out as much air as you can and put in the freezer. Then take them out as you need them all winter. I love cooking with them. They taste like you just picked them from the garden.
There are only 3 markets left at the Tower Grove Farmers' Market. Don't miss out! Hope to see you there soon!
Thursday, October 2, 2008
The Green Tomato Cake was a hit!
I can definitely recommend the Green Tomato Cake Recipe. I made it yesterday and it was a big hit. In fact, there's none left.
I did make a few modifications to the posted recipe. I only used 1 3/4 cups of sugar. For the flour, I used 2 cups of freshly ground Combo Flour (wheat berries and flax seed) and 1 cup of unbleached flour. I left out the nuts and the coconut.
Tomorrow I'm going to try something new. I'm going to make my Zucchini Muffin Recipe but substitute green tomatoes in place of the zucchini and add 3/4 cup of raisins. If we like it, I make some for Saturday's market and you can try it too.
On a different subject, we've been having fun watching the guinea family as the keats are growing. Yesterday, we got to see the five surviving ones learning to fly. They were so cute. We all excitedly cheered them on.
Today, we were disappointed when we couldn't see most of them. All we could find were the daddy and one baby. They've rejoined the chickens and were safely sleeping in the big coop when I checked on them earlier. The keat was protectively tucked under daddy's wing. I wish they had all been locked up last night!
On a brighter note, we should have lots of fresh produce this weekend. The weather has been cooperating quite nicely this week and the garden seems to appreciate it. I'll have lots of swiss chard, cucumbers, tomatoes-both ripe ones and green ones, tomatillos, radishes, spicy mustard greens, basil and lettuce. I'll also have smaller amounts of acorn squash, gourds, cantaloupe, parsley and beans. If even appears that we have several varieties of watermelon that will be ripe and ready to pick. These will be our first ones this year. If they're ready I'll try to sample some at the market.
Hope to see you Saturday!
I did make a few modifications to the posted recipe. I only used 1 3/4 cups of sugar. For the flour, I used 2 cups of freshly ground Combo Flour (wheat berries and flax seed) and 1 cup of unbleached flour. I left out the nuts and the coconut.
Tomorrow I'm going to try something new. I'm going to make my Zucchini Muffin Recipe but substitute green tomatoes in place of the zucchini and add 3/4 cup of raisins. If we like it, I make some for Saturday's market and you can try it too.
On a different subject, we've been having fun watching the guinea family as the keats are growing. Yesterday, we got to see the five surviving ones learning to fly. They were so cute. We all excitedly cheered them on.
Today, we were disappointed when we couldn't see most of them. All we could find were the daddy and one baby. They've rejoined the chickens and were safely sleeping in the big coop when I checked on them earlier. The keat was protectively tucked under daddy's wing. I wish they had all been locked up last night!
On a brighter note, we should have lots of fresh produce this weekend. The weather has been cooperating quite nicely this week and the garden seems to appreciate it. I'll have lots of swiss chard, cucumbers, tomatoes-both ripe ones and green ones, tomatillos, radishes, spicy mustard greens, basil and lettuce. I'll also have smaller amounts of acorn squash, gourds, cantaloupe, parsley and beans. If even appears that we have several varieties of watermelon that will be ripe and ready to pick. These will be our first ones this year. If they're ready I'll try to sample some at the market.
Hope to see you Saturday!
Tuesday, September 23, 2008
Green tomatofest at our stand this Saturday!
Get out your best recipes for green tomatoes! My husband and sister informed me that we now have an abundant supply of large green tomatoes! I will be bringing boxes of them with me this weekend.
If you have a favorite green tomato recipe, please post it for all of us to try!
Here are a few recipes I found and want to try.
CLASSIC FRIED GREEN TOMATOES
4 to 6 green tomatoes
salt and pepper
cornmeal (REMEMBER, I HAVE FRESH GROUND CORNMEAL)
bacon grease or vegetable oil
Preparation:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
Or, try this variation:
FRIED GREEN TOMATOES
4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or bread crumbs
bacon grease or vegetable oil
Preparation:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.
For a healthier option, try:
OVEN FRIED GREEN TOMATOES
4 to 6 green tomatoes, cut in 1/4-inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
salt and pepper
1 1/2 cups all-purpose flour
Preparation:
Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again. Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.
For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired
I even found a recipe for:
GREEN TOMATO CAKE
This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
Ingredients:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preparation:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .
Serves 12.
I think I may bake this in muffin pans for Saturday.
GREEN TOMATO PICKLES
Ingredients:
4 quarts sliced green tomatoes, loosely packed
1 quart sliced onion, loosely packed
1 cup pickling salt, divided
1 pound light brown sugar
6 cups apple cider vinegar (5% acidity)
2 small red chile peppers
1/3 cup mustard seeds
1/4 cup celery seeds
1 tablespoon ground allspice
2 teaspoons ground cloves
Preparation:
Place sliced tomatoes and sliced onion in a large bowl; sprinkle salt over them; stir. Cover and let stand at room temperature for 4 to 6 hours. Place in a cheesecloth bag, and squeeze gently to remove excess juice (personally I would just drain well). Discard the salt liquid. Combine remaining ingredients in a large kettle. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat for 2 minutes. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
For more recipies check out this website: http://southernfood.about.com/od/greentomatoes/r/bl10712d.htm
Hope to hear more suggestions from all of you!
If you have a favorite green tomato recipe, please post it for all of us to try!
Here are a few recipes I found and want to try.
CLASSIC FRIED GREEN TOMATOES
4 to 6 green tomatoes
salt and pepper
cornmeal (REMEMBER, I HAVE FRESH GROUND CORNMEAL)
bacon grease or vegetable oil
Preparation:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
Or, try this variation:
FRIED GREEN TOMATOES
4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or bread crumbs
bacon grease or vegetable oil
Preparation:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.
For a healthier option, try:
OVEN FRIED GREEN TOMATOES
4 to 6 green tomatoes, cut in 1/4-inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
salt and pepper
1 1/2 cups all-purpose flour
Preparation:
Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again. Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.
For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired
I even found a recipe for:
GREEN TOMATO CAKE
This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
Ingredients:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preparation:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .
Serves 12.
I think I may bake this in muffin pans for Saturday.
GREEN TOMATO PICKLES
Ingredients:
4 quarts sliced green tomatoes, loosely packed
1 quart sliced onion, loosely packed
1 cup pickling salt, divided
1 pound light brown sugar
6 cups apple cider vinegar (5% acidity)
2 small red chile peppers
1/3 cup mustard seeds
1/4 cup celery seeds
1 tablespoon ground allspice
2 teaspoons ground cloves
Preparation:
Place sliced tomatoes and sliced onion in a large bowl; sprinkle salt over them; stir. Cover and let stand at room temperature for 4 to 6 hours. Place in a cheesecloth bag, and squeeze gently to remove excess juice (personally I would just drain well). Discard the salt liquid. Combine remaining ingredients in a large kettle. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat for 2 minutes. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
For more recipies check out this website: http://southernfood.about.com/od/greentomatoes/r/bl10712d.htm
Hope to hear more suggestions from all of you!
Subscribe to:
Posts (Atom)
Posts
