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German Pancakes (Crepes)
By The Gourmet Farm Girl

6 eggs
3 cups milk
3 cups all purpose flour
12 Tablespoons sugar
6 Tablespoons vegetable oil
1 ½ teaspoons salt

In a large size bowl mix with a hand whisk the eggs and milk, add the flour, sugar, oil and salt. Stir to combine thoroughly. 
Heat 1-2 teaspoons of vegetable over medium heat in a large sauté pan. Pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden.
Spread the crepe with peanut butter, your favorite jelly, jam or fresh fruit such as thin sliced apples. Roll and sprinkle with confectioners’ sugar.
*Additional Option: simmer 1 cup of The Gourmet Farm Girl Apple Balsamic for 20-30 minutes till thick. Drizzle over the crepes then sprinkle with confectioner’s sugar and top with apples .
Yields 8-10
 

It’s Apple Season… Read More »

 
I will be at Easton Town Center for the 2013 Fall Harvest Ohio Proud Event this Saturday- Setember14th from
10:00am to 6:00pm 

(The market will be set up in the Town Square by Brio)
 
Stop by and check out all the great Ohio Proud vendors that will be displaying and sampling there goodies…
 
“The Gourmet Farm Girl”
 
 

Ohio Proud Event at Easton… Read More »

Congrats to Ruthie McCulley from Columbus Ohio; the winner of the Red Gold Tomato Recipe Contest.  She will receive the Red Gold basket of goodies. Check out her Bean Dip recipe below.
 
Runner up recipe goes to Danielle Aguado from Bensalem Pennsylvania. She will receive a (red) Red Gold Tomato apron for her great simple Homemade Tomato Sauce recipe, see it posted below too.  
 
 Thanks everyone…this was fun!  
 

 Refried Bean Dip

by Ruthie McCulley
 
1 1 pound, 4 ounce can refried beans
2 8 ounce cans of Red Gold tomato sauce
1/2 pound jack cheese — shredded
1/2 cup finely chopped onion
2 – 3 tablespoons diced canned green chilies or jalapenos
1 tablespoon chili powder
1 fresh garlic — chopped
1/2 cup chopped green pepper
Dash of cayenne pepper
 
 
Combine all of above ingredients and place in a 2 quart casserole and mix well.   
 
 Bake uncovered at 375 degrees  for 40 – 50 minutes or until hot and bubbly.  Stir with spoon to swirl cheese through mixture.  Serve with corn chips or tortilla chips.  
 
Makes 1 quart 
 
Simple Homemade Tomato Sauce
By Danielle Aguado
 
(goes great with Baked ziti or your Classic spaghetti and meatball dish)
Ingredients:
1 tablespoon Olive Oil
1/2 Onion diced
28 OZ (1 CAN) of Red Gold Canned Tomatoes
2 Tablespoons of Red Gold Tomato Paste
1 Tablespoon of Sugar
1/4 Teaspoon of Black pepper
3/4 Teaspoon of Salt
1 Teaspoon of Fresh or Dried Basil
 
Directions
Heat Olive oil in sauce pan over low heat,  add onions and sauté for 1-2 minutes
Add one can of tomatoes, and then mix in the tomato paste, sugar, salt & pepper.  
Bring the sauce to a boil and then lower heat so the sauce simmers, then you can add your

Fresh or Dried Basil.  Cook for 15 to 20 minutes.

~Enjoy~ 

 

 

And the Winner is… Read More »

When growing up on the farm it was common to take long walks and pick wild blackberries or raspberries. Every year when the berries come on it takes me back to those hot summer days plucking those delicious berries.
 
Did you Know?
Blackberries grow wild in Ohio and are red when unripe (or green) before they turn black.  There is an old expression that goes along with this “blackberries are red when they’re green.”
Even though we would eat a lot of these little delicacies, we did manage to bring some home to mom…she would bake a pie or better yet, preserve some for the winter months.   
 
Here is a simple recipe using blackberries or raspberries. The heat from the peppers, the tangy flavor of the balsamic and the sweetness of the berries are a great combination.


Tangy Pepper and Blackberry Relish
By The Gourmet Farm Girl

 

 
12 cups assorted chopped peppers (hot and mild)

½ cup of The Gourmet Farm Girl Golden Balsamic vinegar
2 cups brown sugar
2 cups white sugar
2 pints fresh blackberries
1 Tablespoon Nutmeg
1 box fruit pectin (1.75 oz.)

Wash peppers and remove stems keeping some of the seeds. In the large bowl of a food processor rough chop the peppers. Pour the chopped pepper mixture along with its juices into a large pot; add the vinegar, sugars and blackberries; simmer over a low heat till sugar is melted add the nutmeg and bring up to a boil.

Turn off heat add the fruit pectin; spoon the pepper mixture into hot sterile half pint size jars and process in a water bath according to your canners specifications for relish or sauces.

 

Yields 6-8 pints or 12-14 half pints
 
 
~Enjoy~
 

Blackberries’ Galore… Read More »



“The Gourmet Farm Girl”
 will be at the Columbus Dispatch Home and Garden Show
 and Holiday Fest.

  • Friday Sept. 6th:
  • 10 a.m.-8 p.m.
  • Saturday: Sept. 7th:
  • 10 a.m.-8 p.m.
  • Sunday: Sept. 8th:
  • 10 a.m.-6 p.m.

    •  

  • Ohio Expo Center (Ohio State Fairgrounds)
  • 717 E. 17th Ave.
  • Columbus, OH

    •  

    Stop by and see me…I will be sampling my Soup Mixes, Seasoning Blends, Extra Virgin Olive Oils and Balsamic Vinegars.
     
    Gift Sets are now ready for the Holidays!
     
    

    Columbus Dispatch Event… Read More »

    Here is another recipe idea using those eggplants and tomatoes.
    If you are looking for a gluten free bread that is actually delicious, try one of ‘ebans Bakehouse breads.You can find more about their products at www.ebansbakehouse.com and the locations and farmers markets they sell at.   
    Grilled Eggplant and Tomatoes with
     Rosemary and Feta
    By The Gourmet Farm Girl

     
    1/3 cup of The Gourmet Farm Girl Mission or Rosemary Extra Virgin olive oil
    3 tablespoons of the Gourmet Farm Girl Golden Balsamic Vinegar

    2 tablespoons fresh chopped rosemary
    Pinch of salt and pepper
    6-8 slices of your favorite bread sliced thin
    1 small eggplant (sliced)
    2-3 small fresh tomatoes (sliced thick)
    1/4 cup feta cheese (crumbled)
    1-2 sprigs fresh rosemary for garnish

    Preheat grill to 425 degrees (this recipe can be done under an oven broiler also)

    Whisk together the oil, vinegar, chopped rosemary salt and pepper. Brush both sides of the bread slices with some of the oil mixture and toast till lightly brown and semi-crisp; set aside

    Brush some oil onto both sides of the sliced eggplant; grill for 3-5 minutes on each side till soft. Place tomato slices on the grill for about a minute or less till just soft. (careful, they can fall apart quickly)

    Stack the eggplant and tomatoes on top of bread and top with some of the feta cheese. Drizzle any leftover oil on the top and garnish with fresh rosemary.

    Serves 2-4 or double if serving more

    ~Enjoy~

    Summer on a Plate… Read More »

    

    I found this photo online and thought I would share it…
    Hard work pays off! 

    It’s mid August and it’s potato digging time here in Ohio. If you have never had fresh dug potatoes… here is your chance. The Pearl Market farmers are bringing these beauties right to you.

     
    The good old potato is a reliable and versatile source when it comes to making dinner. One medium potato has only 110 calories and is fat free, sodium free and cholesterol free. And, it has more potassium than a banana.
     
    Okay, so it’s usually slathered in butter or deep fried that changes things. But here is a recipe that uses olive oil and a small amount of butter along with some other health worthy vegetables. The leeks in this recipe are a great source of potassium also. These vegetables and my product line can found at The Pearl Market from 10:30am to 2:00pm on Tuesdays and Fridays.

     

    Iron Skillet Potato’s with Fried
     Leeks and Onions
    By The Gourmet Farm Girl
     

     

    
    5-6 baked potatoes sliced (great leftover idea)

         Or if starting from scratch, microwave or boil the potatoes till just tender  
    1 fresh leek (sliced thin)
    ½  red onion (sliced thin)
    3-4 tablespoons butter
    3-4 tablespoons extra virgin olive oil
    Salt and pepper to taste

    Prepare the potatoes, slice and set aside. Slice the leeks and onions; set aside

    In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.

    While potatoes are frying; pan roast in a separate skillet the leeks and onions in the olive oil till tender and slightly charred; 7-10 minutes; remove from heat and set aside

     
    Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions.

    Serve immediately


    Yields 4-5 servings

     
     

    Potato Diggin Time… Read More »
    Eggplant and Tomato Dip with Rosemary
    By The Gourmet Farm Girl
     
     
     
    1 medium size eggplant
    1 medium red or green pepper
    1 small sweet onion
    5-6 garlic cloves
    1/2 cup of The Gourmet Farm Girl Rosemary Infused extra virgin olive oil
          divided plus more for drizzling
    1/4 cup torn fresh parsley leaves
    1/2 tablespoon fresh rosemary needles
    1 teaspoons salt
    2 teaspoons cracked black pepper
    1 6 oz. can tomato paste

    Cut the eggplant, pepper and onion into bite size pieces. Heat 1/4 cup of the Rosemary oil in a large sauté pan over medium high heat; add the eggplant pieces. (test the oil by adding one or two pieces; they should start to sizzle when they hit the oil) pan roast the eggplant for 5-7 minutes or until the pieces are soft and slightly charred.  Remove and drain on a paper towel; repeat the process with the pepper, onion and garlic.

     
     In the large bowl of a food processor add the cooked eggplant, peppers and onion along with all the remaining ingredients.  Pulse a few times until the mixture is blended. Add additional oil if desired or drizzle over the top before serving.

    Garnish with fresh rosemary stems or parsley.

    Serve with crusty bread or crackers and feta cheese. 

    

    The Beautiful Eggplant… Read More »

    Delaware Farmers Market Recipe


     
    Pasta Salad with Fresh Garden Veggie’s
    By The Gourmet Farm Girl
     
     
    
     
    2 cups of your favorite pasta
       (I used whole grain pasta)
    2 cups snapped fresh green beans
    1 small can of sliced black olives
    1/2 yellow pepper chopped
    1/4 cup sliced mushroom
    1 small red onion chopped
    1/4 cup fresh basil
    1/4 cup fresh flat leaf parsley
    2 links of sausage, pepperoni or chorizo  
    3/4 cup of The Gourmet Farm Girl Mission Oil
         or your favorite extra virgin olive oil
    1/3 cup of The Gourmet Farm Girl Golden Balsamic
    3 tablespoons of The Gourmet Farm Girl House Blend
     
     
    Cook the pasta according to package directions; drain and cool.
    Grill or fry the meat and set aside to cool. Once cool, cut into small pieces 
    Snap the beans into bite size pieces and boil for 10 minutes; drain and cool in an ice water bath.
     
    Whisk together the oil, vinegar and seasoning blend; set aside
     
    In a large mixing bowl combine the cooled pasta, meat and beans, add the olives, mushrooms, the chopped vegetables and herbs Pour the dressing over the mixture and gently fold together.
     
    Refrigerate for several hours and stir again before serving.
     
    *fresh chopped tomatoes could be added at the end, or add other favorite vegetables of your choice.
    *chunks of parmesan cheese or a hard cheddar could be added too
     
     
    Have fun and Enjoy! 
     
    Serves 8-10
     
     
     
    

    Summer Pasta Salad… Read More »

     
     
    Tomato Season is coming on!
     
    So get out your best tomato recipe or start your creative thoughts for a new recipe idea. Red Gold tomatoes have sent me some great tomato products to use in my creations and you can win one of these great gift packs also.    
     
    The gift pack will include a sample of Red Pack goodies (ketchup, Red Gold w/Green Chilies, Red Gold Lime Juice & Cilantro), as well as coupons and recipes for a Spicy Tomato Burger and Caribbean Chicken Burger.
     
    And, I will include along with the gift pack from Red Gold a cute (red) Red Gold Tomato apron to the winner. Send your recipe creation to gourmetfarmgirl@yahoo.com My contest winner will be chosen August 31st, 2013. I will post your recipe on my blog site and Facebook page.
     
    The Red Gold Summertime Grillin’ Party is now live on their Facebook page. Today is the first day of the promotion!
     
    To enter: click on the Grillin’ Party image that’s posted on their Facebook header. The direct link is: https://www.facebook.com/RedGold/app349542138512669
     
     
    GOOD LUCK!

    Your Best Tomatoe Recipe Contest… Read More »