The Great Smoky Mountains

Good Morning!

 I have returned from a short vacation in the Smoky Mountains....

here are  some of the beautiful views...

I will be cooking soon and sharing some great recipes!

 ENJOY your day!

The Gourmet Farm Girl

Hello everyone!

 I will be posting new recipes in a few days along with some great photos of the Smoky Mountains!

Been traveling in the South and have a lot of new ideas for some great meals!

Enjoy your day!

The Gourmet Farm Girl

The Lazy Days of Summer...and Georgie!

It sure is hot out...

I have Nothing better to do!

I bet it's a lot cooler in where you are?

Poor Georgie!

photos by The Gourmet Farm Girl

The Day has Closed...

Nightime...and it's beauty.

The Peace and Understanding that God Gives....may you all be blessed!

Enjoy your evening...

The Gourmet Farm Girl

Picken Peppers...again!

Pepper Relish

The Gourmet Farm Girl

20-25 assormet of fresh peppers
3-4 onions (I used red for color)
1 cup cider vinegar
3 cups white vinegar
2 cups brown sugar
3 T mustard seed
1 T celery seed
1 T salt
2 T corn starch

Chop the peppers and onions in a large bowl of a food processor; add the salt and let sit for 10-15 minutes

In a medium size non reactive pan, dissolve the vinegar and brown sugar over medium heat; add the remaining ingredients reduce heat and simmer to flavor up; 10- 15 minutes

Fill jars with the pepper mixture (some of the juice will be left over) process in your canner according to the directions for relish

Makes 9 half pints

This is great on brats and hotdogs or use with tacos and nachos;

 great with cream cheese and crackers as a appetizer.

ENJOY!

Have lots of Zucchini?

If you have a lot of Zucchini, here is a recipe my mother had. Keep in mind (if you’re not canning) you can make this and store in the refrigerator for up to a week, just cut the recipe in half (or make the whole recipe and give some away) it is very yummy on hot dogs, brats and burgers or anything you would add some relish to...ENJOY!

Mom's Zucchini Relsih

The Gourmet Farm Girl

10 cups shredded zucchini (I use green and yellow)
4 cups chopped onions
5 T salt (I use kosher)
2 green peppers chopped
2 ¼ cups vinegar
5 cups sugar
1 t nutmeg
1 t dry mustard
½ t turmeric
2 t cornstarch
3 t celery seed
1 t cracked black pepper
2 t red pepper flakes (optional) or add to half of mix

Step One:

In the large bowl of a food processor shred the zucchini and chop the onions; place in a large bowl (or bowls) mix in the salt and let sit for 6-8 hours.

 Mix up the night before or in the morning slid into the fridge and finish later.

Step Two:

Pour mix into a large colander; drain and rinse in cold water; return to bowls; chop the green peppers and add to mix; set aside

Step Three:

In a medium size sauce pan over medium heat dissolve the vinegar and sugar; add the spices and simmer for 40-45 minutes to flavor up; pour hot syrup over the zucchini and stir well.

Step Four:

 At this point you would fill jars and process according to your canner directions for relish.
Makes 16-17 pint size jars

If not canning; place into plastic containers or jars (it looks pretty in glass jars) and store in the refrigerator.

If making the full recipe; I'm sure your neighbors would be impressed with a pretty jar of homemade relsih!

The Canning has Begun...

It's that time of year when the garden is providing its abundance of Cucumbers and Zucchini; so I have been very busy…here is a recipe I put together yesterday when I was canning. This is a great way to use up fresh cucumbers, instead of canning.  It has a great combination of sweet and sour along with a lot of flavors from the spices and fresh dill.  The longer it sits the better the flavor. Enjoy!

Garden Cucumber Salad 

The Gourmet Farm Girl

  

1-2 small fresh picked cucumbers

1 cup sugar
1 cup vinegar
¼ cup water
1 t salt
1 t cracked black pepper
1 ½ t celery seeds
1 t whole cloves
3 garlic cloves sliced
1 small onion
3-4 sprigs fresh dill

Slice cucumber and chop onions place in a medium size bowl, set aside

Over medium heat dissolve the vinegar, sugar and water together; add the spices and garlic,simmer for 1-2 minutes; remove from heat and let cool to room temp. Pour syrup over the cucumbers and onions and add the fresh dill. Cover and refrigerate for 2-3 hours before serving.

Serves 2-4
Double if serving more

Just like eating out!



BBQ Wings and Drummies

The Gourmet Farm Girl

10-12 Chicken Wings/clip wings between bone and joint to get both pieces
Total of 20-24 pieces
5-6 Tablespoons of Gourmet Farm Girl BBQ Rub (or your favorite rub)
Vegetable spray
Salt and pepper to taste

Preheat oven to 300 degrees

Spray a heavy baking sheet with vegetable spray; place drummies on tray and coat with the rub on all sides of the chicken. Wrap with aluminum foil and place in oven for 1- ¾ -2 hours.

 Turn off heat; remove from oven and sprinkle more of the seasoning over the top; cover and return to the heat of the oven for 10-15 minutes.

This will allow the drummies to become even tenderer and the meat will come off the bone easily. Sprinkle more of the seasoning over the top before serving.

Can be served as is or coat chicken with your favorite BBQ sauce and place under the broiler for 2-3 minutes till just charred on top.

Serve with Ranch or Blue Cheese Dressing and celery sticks

ENJOY!

Serves 5-6

If doubling the recipe; leave in oven for the full 2 hours, plus 20-30 minutes rest. 

 This is a great recipe when entertaining!

County Fair Time...

Crawford County Fair

 1848-2010

The county fair was always one of the great anticipations of the summer and a big event for kids growing up in the country. I remember being so excited and could not wait till the time arrived to take the animals and all the gear that would be needed to the fairgrounds.

Yep...that is me helping my brother get his pig ready.

As soon as you arrived it was a mad dash to pick out your spot in the hog barn or dairy barn or goat, or sheep, or rabbit or poultry or well you get the idea… the spot was important because of the antics that would take place for the next 7 days so you had be close to your counterparts; such as the wheelbarrow rides with a pile of manure in the bottom and a fresh layer of straw on the top to cover it up. There would be an invite to an unsuspecting target to partake in a wheelbarrow ride…get the idea? Oh…and the 5 gallon bucket of water precisely placed on the rafter of the barn with a pull string attached, get the picture of what happened to our next prey…this usually started a water fight with hoses and lots of buckets, it was all in good fun!

My sons getting their dairy beef calves ready for the fair...or the one watching the other one???

Yikes...me again with my heifer.

You just knew the week would be a ton of fun with friends and new acquaintances…and sometimes a new heart throb. (Ahhh… the teenage years) I learned the truest of commonality thru these years and so did my children. Perhaps the competition was not as intense as one might expect. Whatever your project was it was important, but more than anything it was a time when kids were allowed to be kids and for a few summer days every year families which included the young and the old spent taking some time out (remember the chores at home still needed to be done) but always made the necessary arrangements to create some memories at the county fair.

My daughter getting her dairy beef feeder calf ready..taken by the local newspaper...notice the boots in the background? Yes...me again!  

These two always seemed to get their photo taken by the local newspaper checking out the newest of farm equipment.   

Isn't she pretty? The heifer that is...

What a Goof off...

There was always time for a ride...I especially remember my dad taking me on the Ferris Wheel when I was a little girl.

Wonderful memories...I hope you ENJOYED

my trip down memory lane!

Collection of newspapers photos saved and  

collected by The Gourmet Farm Girl/ other photos personal collection

of The Gourmet Farm Girl 

The Garden at Night...

I love this time of the day. 

 We have corn!

Look who has arrived... 

Look who else has arrived...

Okay...enough!

Have a great night! 

The Gourmet Farm Girl

Good Morning...

Simple pleasures can bring a peace to one's soul...

Sunday July 11, 2010

If you hold to my teaching, you are really my disciples. Then you will know the truth, and the truth will set you free. 

John 8:31-32

Upcoming Events in Gahanna...

For those in the Columbus Ohio area, I will be at the Ohio Herb Education Center next weekend for these two events. 

The Gourmet Farm Girl’s Noon Dinner – Class # 2 in Series

Menu: Fresh veggie appetizers w/homemade dill & ranch dips, Country Fried Chicken & BBQ Drummies, Dilled Garden Cucumbers, Sweet Creamy Potato Salad, Strawberry Pie w/dairy fresh whipped cream, & last but not least….Fresh Squeezed Lemonade.

LOCATION: Ohio Herb Education Center, 110 Mill Street
MAXIMUM ENROLLMENT: 10
DATE: Sat, July 17
TIME: 10:30am

RDR/NR: $25/$35
 

Creekside is the Canvas

Cultural Arts Day Saturday, July 17 from 2-9pm

 

 
 
 
Thought I would fix up a few birds houses for the Art event...
 
 

 

Here is how they turned out!

 And of course I will be doing my Infused Oil demonstration...

 

And a few other homemade goodies by The Gourmet Farm Girl!

Stop by and see me!

ENJOY your day!

Cool Meal on a Hot Summer Day...



Garden Spinach Salad with Grilled Chicken

By The Gourmet Farm Girl



1 lb fresh spinach

1 small yellow zucchini sliced or chopped

1 small red onion sliced or chopped
1 cup chopped cabbage (red or green)
1 cup sliced fresh mushrooms
2-3 slices smoked bacon
4-5 Tablespoons crumbled Feta cheese
2 skinless boneless chicken breast

Brown bacon till crisp; remove from skillet and drain on a paper towel; set side

Plate the spinach and vegetables; set in the refrigerator to keep cold

Pound out chicken breast with a meat tenderizer; salt and pepper; Grill chicken at 400-425 degrees till cooked through; 5-6 minutes each side. Remove and let rest for 2-3 minutes.

The chicken breasts can be wrapped and stored in the refrigerator until ready to use

 or served warm off the grill.

Crumble the bacon into bit size pieces; scatter over the plated salad; add the feta cheese; slice chicken breasts into strips and lay over the salad.

Pour your favorite dressing over and ENJOY!

I use either one of the following; Celery Seed Dressing or Farm Girl's House Vinaigrette Salad Dressing found under Recipes on the Home page right column.

Makes 2 salads; double or triple is serving more

Week-end vacation!

Spent the holiday weekend swimming in, lying on and looking at this...

See the turtle?

Pure peacefulness...

Happy Birthday America!

 4th of July 2010

 

God Bless America!

God Bless Us All...

Have a great holiday weekend!

The Gourmet Farm Girl

Summer is Salad Time...



Butter Lettuce Salad with Fresh Pears and Blue Cheese Crumbles

By The Gourmet Farm Girl



 Any lettuce or combination of lettuce leaves will work for this recipe.
 I use Butter Lettuce for its soft tender sweetness.

Cut fresh cucumbers into bit size pieces, slice red onions, top with blue cheese crumbles and a fresh Anjou pear cut into slices. Arrange on plates or a large salad bowl and top with roasted pine nuts.

I toast approximately 1 tablespoon per individual salad; Toast pine nuts on an oven stone or a heavy cookie sheet for 3-4 minutes in a 350 degree oven. Toast till just golden brown.

Add grilled  chicken slices, serve with your favorite bread and you have a meal! 

Balsamic Vinaigrette Dressing
The Gourmet Farm Girl

8 Tablespoons extra virgin olive oil
3-4 Tablespoons of quality balsamic vinegar
1 Tablespoon of brown sugar, honey or 2 packets of Splenda sweetner
Pinch of cracked pepper and sea salt

Serves 4

ENJOY!

Picken Peppers...

The Garden is producing peppers already. So I have been picken peppers!

Here is a great recipe for stuffing them. This can be an appetizer or a side dish, either way they are delish! 

Stuffed Peppers 

By The Gourmet Farm Girl

You will need: 6-8 assorted peppers

Chile peppers, Banana peppers
Sweet Peppers
Green or Red peppers
Hot peppers, mild peppers, any of your favorites…

4 ounces cream cheese (at room temperature)
4 ounces ricotta cheese
1 cup fresh sausage
½ teaspoon cheyenne pepper
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1-2 tablespoons chopped green onion
1-2 tablespoons minced parsley

Preheat oven to 400 degrees

Wash peppers removing ribs and seeds and leaving stems intact. Slice in halves; place on a heavy baking sheet or a baking stone; drizzle with extra virgin olive oil

Mix the cream cheese, ricotta, cheyenne pepper, garlic powder, parsley, onion, salt and pepper together in a medium size bowl and set aside; cook sausage in a skillet over medium heat till cooked through; remove and drain on a paper towel. Combine sausage with the cheese mixture, stir till well blended.

With a small spatula or spoon fill each pepper shell with the mixture and place back on pan; bake for 10-15 minutes till the peppers are tender; switch to broil for 2-3 minutes till the tops of the peppers are golden brown.

Let rest for 2-3 minutes before serving

This recipe will serve 4-5 depending on the size of the peppers and based on 2-3 servings each

ENJOY!