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
Thursday, August 30, 2012
Monday, August 27, 2012
Tomatoes and Basil
1 small chopped onion
3 cloves garlic minced
1 Qt. of hot water
4 Organic Chicken Bouillon cubes
3 14.5 oz cans low sodium chicken stock
8 medium Russet potatoes chopped
3 bay leaves
4 -5 medium size ears of fresh picked sweet corn
2 Tablespoons melted butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. COLD water
2 cups cooked lobster or crab meat
2 medium size fresh tomatoes chopped
Small bunch fresh basil
Cracked black pepper
In a large stock pot over medium heat brown the bacon till lightly crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve 4-5 tablespoons of bacon fat in the pan. Add the chopped celery, onions and garlic. Cook for 8-10 minutes till soft and fragrant.
While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 425 degree grill for 10-15 minutes till cooked through and slightly charred.
Remove from heat and let cool; cut kernels off and add to soup along with the half and half.
Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.
Friday, August 17, 2012
|This photo is in my cookbook|
Monday, August 13, 2012
4 boneless skinless chicken breasts
1 medium size zucchini sliced thick
2 tablespoons of The Gourmet Farm Girl BBQ Rub
Extra virgin olive oil
1 cup spinach leaves
4 thin slices of provolone cheese
1 small red onion sliced thin
3-4 tablespoons water
1 cup cherry tomatoes (sliced in half)
Preheat oven to 375 degrees
Preheat grill to 425 degrees
Spray a 9x12 glass baking dish with oil
Place chicken breasts (2 at a time) in a plastic zip bag and pound out with a meat tenderizer till thin.
Repeat with the other two; sprinkle some of the BBQ Rub on each side of the breasts; set aside
Cut zucchini into thick slices (about 1/2 inch) sprinkle with remaining BBQ rub and drizzle with oil; set aside
Lay on top of each breast a few spinach leaves, slice of cheese and a slice of onion. Gently roll and place seam side down in a baking dish (or tie with kitchen twine) add the water to the dish and bake uncovered for 25-30 minutes.
Place the zucchini on the grill (oiled side down) 15 minutes before the chicken comes out of the oven.
Place the grilled zucchini on a plate and top with the tomatoes. Cover with foil and allow the heat of the zucchini to soften the tomatoes; 5-6 minutes
Remove chicken from oven and cover with foil; allow to rest for 5-6 minutes. Slice and serve with zucchini and tomatoes.