"The Gourmet Farm Girl" will be at the New Albany Farmer's market Thursday Aug 30th from 4-7:00pm.

 

Saturday Sept. 1st at the Delaware Farmers Market from 9:30am-12:30pm.

 

and then at

 

The Grand Opening of "Simply Vague" in the Tuttle Mall from 4:00-6:00 pm.

 

Stop by and see me and all of the great "Ohio Made" items from all over the state.

 

 

Who has a Great Garden Vegetable Recipe?

This is a great late summer meal. It's actually one of the recipes in my cookbook. I thought I would share it again on my site for anyone wanting to try a cookbook recipe. 

 

I'm also interested in hearing from you. If you have a great recipe for garden vegetables; send me the recipe. (Only if you want to share and make it public) I'll pick the one that I think fits best with this blog site and have a guest post with your name on it and where you are from.  I will also send you a signed copy of "The Gourmet Farm Girl Cookbook"    

 

email me at gourmetfarmgirl@yahoo.com

Lobster and Potato Chowder

 with Grilled Sweet Corn, Fresh
Tomatoes and Basil

 

 

4- slices smoked bacon chopped

2 stalks of chopped celery and a few light green celery leaves
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.
 

Add the water, bouillon, chicken stock, potatoes and bay leaves; bring to a boil; reduce heat and cook for 20-30 minutes. Stir often smashing a few of the potatoes against the side of the pan as they simmer. (This will help to thicken the broth)

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.

Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till soup thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough.

Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.

Serves 6-8

 

Mother Nature at Her Best...

I had the opportunity last evening to view a documentary film about the threat and disappearance of our bees. I say “our bees” because the bees are the purest of nature and they keep our world alive.

If you are not familiar with the importance of  bees and what they do for us take a look at the link below and look for an opportunity to view this film.  If you think there is nothing "you" can do to save "our bees"...think again. You may already be doing something if you plant a garden or flowers. 

Here is a link to the trailer - http://www.queenofthesun.com

I thought I would share some of the photos I have taken over the past few years of these beauties that vist my gardens. 







This photo is in my cookbook

Have a beautiful day...

from

"The Gourmet Farm Girl"

Simple Supper with Garden Goodies...

BBQ Stuffed Chicken Breasts with Grilled Zucchini and Cherry Tomatoes

By The Gourmet Farm Girl

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.  
 
Serves 4

More Garden Goodies...

It's Beet Season...

I pulled these beauties over the weekend and created another garden salad using fresh greens and  farmers market produce. I topped it off with Blackened Cat Fish nuggets using "The Gourmet Farm Girl" Blackening Seasoning, coming out soon... 

5-6 medium size beets

assortment of fresh greens (enough for 4 plates)

1 medium size red onion

1/2 cup Feta cheese

1 pound Cat Fish nuggets

2 tablespoons Blackening Seasoning (new product from "The Gourmet Farm Girl" coming out soon) 

3-4 tablespoons vegetable oil

Cracked black pepper

Balsamic Vinaigrette Dressing

1 cup extra virgin olive oil

1/4 cup Balsamic vinegar 

2 tablespoons honey

pinch of salt

Wash and trim beets; steam beets in a small amount of water till soft; 10-12 minutes over medium high heat. Using a paper towel, gently rub the skins off the beets and set aside.

Rinse the greens in cold water and drain. Plate the greens; slice the onion and beets and add to the greens, top with the feta cheese and cracked black pepper.

Sprinkle the seasoning over the fish nuggets and pan fry in the vegetable oil for 6-8 minutes over medium high heat till cooked through; drain on paper towels

Whisk together the salad dressing and pour over the greens, top with the Cat Fish and ENJOY!

Serves 4