General

Sunday June 6, 2010
Therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things become  new…
ENJOY your day!  

After the Storm… Read More »

If you live in the Columbus Ohio or surrounding areas check this out…

NEW!!! – Summer Cooking Series

Down on the Farm – Cooking Series w/Deborah Mahon,
 “The Gourmet Farm Girl”

  Sip on some Herbal Tea and enjoy a cooking class with me on June 19th at the Ohio Herb Education Center, 110 Mill Street, Gahanna, Ohio

Class starts at 10:00 am
RDR/SR $20/$25

 

Menu: Cheesy Chive Scrambled Eggs, Fresh Ohio Strawberry and Blueberry Pancakes, Herb and garlic Sausage Patties, Plum Parfaits with Sweet Whipped Cream and Biscuits with Herbal Honey
For more information or to register visit:
cathy.phillips@gahanna.gov
http://www.ohioherbcenter.org/
http://www.gahanna.gov/  (under Parks and Recreation)

Or call to register: 614.342.4380

Hope to see you there… 

Join Me at the Ohio Herb Education Center Read More »

One of my favorite flowers…
The Peony
1930’s
My grandmother had a picket fence built many years ago. I remember as a kid the beautiful Peony bushes that grew along side of these pickets which always seemed to be lacking a coat of new white paint. I also recall my attempts to paint this stretch of fence every summer. Note… I said attempt; I never seemed to get the job completed before fall set in. Never-the-less the beautiful Peony’s would always bring a smile to my face and brighten my day. Not to mention the wonderful aroma they would send out to whom ever walked by or when I attempted to paint the pickets.
Late March 2010
New Life…
When the fence was torn down in later years, I removed some of the Peony bulbs and transplanted them to my home. They grew beautifully and when I moved several times later through out my life  I continued to transplant some of the bulbs. I still have some of these beauties…they are in their second season at my home now.  
 April 2010
May 2010
June 2, 2010
Their beauty is short lived…as so many things in life they leave us much to soon.
Make the most of your days…ENJOY!
The Gourmet Farm Girl

The Picket Fence and Peony Flowers Read More »

A Garden of the Lord
Oh, to have one’s soul under heavy cultivation, no wilderness, but a garden of the Lord, walled around by grace, planted by instruction, visited by love, weeded by heavenly discipline, and guarded by divine power. One’s soul thus favored is prepared to yield fruit to the glory of God.
— Charles Spurgeon
Enjoy your day!  
 The Gourmet Farm Girl

The Garden in Finished… Read More »

I found this brownie recipe years ago in a magazine. I remember making brownies for my kids. My daughter coming home from after school activities and the boys coming home from working at the farm and indulging in a chocolate brownie, or in their case the pan of brownies…
The Best Brownies

1 1/2 sticks of butter                                                                          
4 oz unsweetened chocolate, chopped

1 1/2 cups sugar

2/14 tsp vanilla extract (use real extract)
2 eggs
1 cup flour
1/4 cup chopped walnuts (optional)
2 1/4 cups powdered sugar
1/2 cup cocoa powder
3/4 T milk

In a large heavy saucepan on low heat, melt 8 T of butter and the chocolate, stirring constantly
Remove from heat and add the sugar, 2 tsp vanilla and the eggs, one at a time
Blend in the flour and nuts; Pour into a greased 8 inch square pan and spread out; Bake in a 400 degree oven for 18-20 minutes or till the brownies start to pull from the sides of the pan

Frosting

In a medium size bowl beat with an electric mixer the remaining butter and vanilla until smooth and creamy
on low speed gradually add the powdered sugar and cocoa, alternating with the milk ( you may need to adjust the milk, I add a bit more) Beat till fluffy
Frost the brownies when still warm…

ENJOY!

The Gourmet Farm Girl

Just Another Day… Read More »

Good Morning…after more Spring rain the sun is out and shinning this Sunday May 23,2010
Photos from earlier in the week after the rain…
The waking earth at Springtime
Reminds us it is ture That nothing ever really dies That is not born anew…
So trust GOD’S ALL-WISE WISDOM 
And doubt THE FATHER never, For in HIS HEAVENLY KINGDOM There is NOTHING LOST FOREVER!
Helen Steiner Rice 

The Gourmet Farm Girl

ENJOY YOUR DAY!

Spring Rain… Read More »

I picked some radishes today… I picked a lot of radishes today…so my next project is to come up with a recipe to use these distinctive pungent little root veggies…
Did you know the leaves can be used as a leaf vegetable, try some in your salad.

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely from carbohydrates.

Visit again…I hope to have a new a unique idea for radishes…

The Gourmet Farm Girl

The Spring Garden keeps on giving… Read More »

Peppered Pork Tenderloin
The Gourmet Farm Girl
This is a great way to season meat and slice into medallions for a salad topping or keep refrigerated for later use on sandwiches

If you like pepper you will like this one; it is quite peppery to eat as is but on top of a fresh salad or layered with lettuce and cheese for a sandwich it works very well.

1-2 lb Pork Tenderloin
¼ cup cracked black pepper
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ cup corn starch
2 eggs beaten
1-2 tablespoon milk

Heat oven or grill to 400 degrees; mix pepper, garlic and salt together and pour the cracked pepper mixture onto a large plate and set aside; pour the cornstarch on to another large plate and dredge the tenderloin in the corn starch till covered white; beat the eggs and milk together in a large size bowl and dip the pork into the egg mixture till covered; remove and place on the plate with the cracked pepper mix and coat the tenderloin with the seasoning.
 This process will guarantee that your seasoning will stick to the meat.
You can use this method on other meats also; chicken works well and is especially tasty on a salad.
Bake uncovered on a sprayed sheet pan in oven for 20-25 minutes or grill for 25-30 minutes

Remove and let rest for 5 minutes before slicing or wrap and chill in the refrigerator till ready to use.

Makes 5-6 servings

Enjoy!

Spring Salad continued… Read More »

Sunday was a beautiful day compared to today’s rain; I managed to get the rest of my Summer garden planted, this rain will be a welcome to my plants!

Garden Spring Salad
The Gourmet Farm Girl
I picked spinach today…matter of fact I picked a lot of spinach today…I picked butter lettuce, red leaf lettuce, black Simpson lettuce and red onions…I guess tonight’s supper is going to be a salad!

Salads are an everyday plate at our dinner table. Even if you do not grow your own lettuce, the availability of leaf lettuce at the market is amazing considering I grew up mainly on Iceberg head lettuce. It wasn’t till spring or summer that we had the beautiful tender leaves from the garden.
Here is a salad suggestion using your favorite greens and either the Vinaigrette or Classic Celery Seed Dressing posted under Recipes on the left side of the Home page.

 ENJOY!
I added some sliced Peppered Pork Medallions and blanched asparagus with a baked sweet potatoes and crusty garlic toast.
Pork recipe to follow this post 

Visit to the Spring Garden… Read More »