But things are not always better on the other side...be careful of what you wish for...
The Gourmet Farm Girl Schedule
Pearl Market,starting May 14th through October 2013. Tuesday's and Friday's from 10:30am to 2:00pm. The market is in the alley's between Broad, High, Gay and Third Streets in the heart of the downtown.
Delaware County Farmers Market starting Saturday May 25th from 9:30am to 12:30pm. Wednesday's starting May 29th from 3:00pm to 6:00pm through October 23rd 2013.
Artisans Sunday May 26th at the North Market 59 Spruce Street, Columbus from 12:00noon to 5:00pm.
New Albany's Farmers Market on Thursday's starting June 20th through August 29th from 4:00pm-7:00pm.
Ohio Proud Event, July 14th from noon-6:00 pm at the North Market 59 Spruce Street, Columbus
The Gourmet Farm Girl line of products are available at these following locations around Ohio.
The Delaware Community Mkt.
222 E Williams St. Delaware
25 N Sandusky St. Delaware
The Seiter House
383 S Main St. Marion
The Ohio Herb Education Center
21 Mill St. Gahanna
Celebrate Local- 3952 Townsfair Way
Easton Town Center, Columbus
The Going Green Store
909 River Rd. Granville
Friday, February 26, 2010
Thursday, February 25, 2010
Tuesday, February 23, 2010
Monday, February 22, 2010
½ cup oil
1/3 cup flour
1 cup chopped onions
1 cup chopped celery
3 chopped green onions (green parts included)
1 cup chopped peppers (I used green, red and yellow bells)
3 garlic cloves, minced
3 cups chicken broth
1 8 oz jar of clam juice
1 chicken bouillon cube
2 cups water
3 bay leaves
1 ½ t dried thyme
1 t. dried basil
1/3 cup dried parsley
1 t pepper
Zest from ½ a lemon
½ t cayenne pepper
1 t sea salt
2 T Worcestershire Sauce
1 cup diced grape tomatoes
1 lb bratwursts or any fresh link sausage
1 lb fresh salmon (or crabmeat)
1 ½ lb fresh peeled shrimp
3 cups bay scallops
File powder (Fee-lay) the leaves of a sassafras tree ground up, acts as a thickening agent. Can be found in the Southern specialty section of the grocery store.
In a large stock pot combiner oil and flour. Cook over medium heat stirring constantly until the roux has browned. Add the onions, peppers, celery and minced garlic. Sauté for 2-3 minutes, stirring constantly. Add the chicken broth, clam juice, water and bouillon cube and stir. Add the bays leaves, thyme, basil, parsley, cayenne, pepper, lemon zest, Worcestershire sauce and the tomatoes.
Let simmer for 10-15 minutes.
Cut the bratwurst or sausage into chunks and add to the pot, let this simmer for 1 to 1 ½ hours stirring occasionally.
Add the shrimp, scallops and salmon and simmer for an additional 15-20 minutes or till seafood is done.
Stir in 1 T. file powder before serving or pass the file powder at the table to sprinkle on the top.
Serve over butterted rice or pilaf (see Pilaf recipe on previous post)
Thursday, February 18, 2010
Thursday, February 11, 2010
Tuesday, February 9, 2010
Sunday, February 7, 2010
1 cup frozen dark sweet cherries
2 packages of chocolate graham crackers
½ stick Butter
¼ cup chopped walnuts
Place graham crackers in food processor adding the melted butter till blended
Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust
Pour into a container and refrigerate till cool
Saturday, February 6, 2010
1/8 cup salad oil
1/8 cup extra virgin olive oil
3 T red wine vinegar
1 t Dijon-style mustard
Dash of white pepper
2-3 Tablespoons of fresh snipped chives
Blend till smooth in a blender or food processor
You can make this ahead and keep in the refrigerator for up to a week
Shake well before using
Makes enough for 4 people
Double if you need more
Classic Celery Seed Dressing
The Gourmet Farm Girl
2/3 cup sugar
1 t salt
1/3 cup white vinegar
½ cup salad oil
½ cup extra virgin olive oil
1 t dry mustard
1 small onion
2 cloves garlic
1 ½ t dried celery seed
Combine the sugar, mustard, salt, onion, garlic and ½ of the vinegar in a blender or food processor till smooth. Gradually add the oil while the processor is running on low.
Add the remaining vinegar and mix till a thick stable emulsion has formed then add the celery seeds
Makes about a pint of dressing.
Keeps well in the refrigerator for up to 2 weeks
Thursday, February 4, 2010
1/2 yellow pepper
2 T Butter
1-2 T Extra Virgin Olive Oil
18 oz can tomatoes sauce
2 t. worshshire sauce
1 T fresh chopped oregano or 1/2 t dried oregano
1/2 t crushed red pepper or more if you like it spicy
1/2 t cayenne pepper
In a large skillet or sauce pan sauté the garlic, onions and peppers in the butter and olive oil till slightly tender
Add the remaining ingredients and let simmer for 15-20 minutes to flavor up
Turn heat up to medium and add the shrimp
Makes 6-8 servings