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This ol’ tree has stood strong and survived for many years.
Building a Firm Foundation of Faith
Faith is a force that is greater
Than knowledge or power or skill…
And the darkest defeat turns to triumph
If we trust in GOD’S Wisdom and Will…
Helen Steiner Rice
Live life well and ENJOY your journey!
The Gourmet Farm Girl

The Test of Time… Read More »
Homemade Granola with Fresh Peaches and Cream
By The Gourmet Farm Girl
3 cup rolled oats (regular)
1 cup chopped almonds
1 cup chopped pecans (walnuts work well also)
½ cup flax seed
½ cup raisins
¼ cup + 2 T brown sugar
¼ cup honey + 2 Tablespoons
¼ cup melted unsalted butter
¾ t salt

Pre-heat oven to 225 conventional oven or 200 on a convection oven

In a large bowl mix the oats, nuts, flax seed and raisins; set aside
In a smaller bowl whisk the melted butter with the honey, brown sugar and salt till blended and smooth; pour into dry mixture and gently stir with a large spoon till coated
Spread the granola on two baking sheets with edges and lined with parchment paper; bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes; cool and store in an airtight container; granola will keep for up to  two weeks.
Note: Substitute milk for the cream for a healthier version.

Enjoy your Breakfast!

It’s Peach Season… Read More »


 Garden Fresh Slaw
By The Gourmet Farm Girl

1 medium size head of green cabbage (chopped or shredded)
1 stalk celery (chopped)
1 large carrot (chopped)
1 small white onion (chopped0
1/2 cup mayonnaise (Hellmann’s) or your favorite
1 cup salad dressing (Miracle Whip Light) or your favorite
2 tablespoons yellow mustard
3 tablespoons honey
1 teaspoon cracked black pepper
3-4 tablespoon pure horseradish (drained) more if desired
If cabbage is picked from the garden; soak cabbage in a large bowl of salt water for 20-30 minutes to remove any bugs.
Remove outer leaves and cut into wedges; cut out and remove the stem; chop into bite size pieces
Place chopped cabbage into a large glass bowl and sprinkle with 1 tablespoon salt; toss and set aside for 1-1 1/2 hours to draw out excess water.
Mix the mayo, salad dressing, mustard, horseradish, pepper and honey together in a small mixing bowl; set aside
Chop celery, carrot and onion; set aside
Pour salted cabbage into a large colander and drain, rinse with cold water to remove salt; drain well by gently pushing on cabbage to remove water. (or drain on paper towels)
Add the chopped vegetables and stir in dressing mixture; refrigerate for several hours before serving.
Great dish to make ahead!
Note: The horseradish gives this dish a unique flavor, don’t be afraid to add more. 
Serve with fresh sliced tomatoes.
  
Serves 6-8
ENJOY!


From the Garden… Read More »


French Toast over Crème Fraiche
with Fruit Sauce
By The Gourmet Farm Girl 

1/2  pound Frozen Blend of Berries (strawberries, blueberries, raspberries)
¼ cup sugar
8-10 day old Sister Schubert’s Baked Dinner Rolls (or your favorite)
8 ounces Crème Fraiche
¼ cup powdered sugar
2 eggs
2-3 tablespoons milk
½ teaspoon ginger or cinnamon

Use slightly stale baked dinner rolls cut into thirds

Warm frozen berries with ¼ cup sugar till heated through and sugar is dissolved; reduce heat to low and keep warm.

Whip together the crème fraiche and powdered sugar; set aside

Whisk together the eggs, milk and seasoning; dip 3 pieces of the dried rolls into eggs wash and grill on a hot griddle for 1-2 minutes on each side till golden brown.

Spoon 5-6 tablespoons of the crème fraiche onto plate and top with French toast slices; spoon 1/4 cup  of the warm fruit sauce over toast, garnish with fresh mint and serve.

Serves 4-5

ENJOY! 
Thought for today…Growing older can be a wonderful adventure as long as you remember that the important thing is growing.

Sunday Brunch Read More »

The creek bottom was full of wild flowers… 
Georgie decided to come along.

The white circle is a HUGE spider web.

I just had to bring some home…
ENJOY your Day!
The Gourmet Farm Girl

Morning Walk… Read More »

The new perennial garden is coming together.
Dwarf Fountain Grass, Hydrangea, Delphinium, Blanket Flower and Black Eye Susan’s 
Potted Mint, Eucalyptus, Tickseed and Aster
The new Wisteria has bloomed…

A wrought iron sphere I found at an antique store makes a great accent piece…
 
 
Buddy enjoys the garden too…
Have a Great Day!
The Gourmet Farm Girl

The New Garden…con’t. Read More »
Blackened Salmon with Sauteed Cherry Tomatoes
By The Gourmet Farm Girl
2 pounds Wild Caught Salmon fillet (or your favorite)
2-3 tablespoons Blackening Seasoning
2 cups assorted fresh cherry tomatoes (sliced if desired)
olive oil
salt and pepper
1 tablespoon butter
1-2 tablespoons fresh chopped basil
Pre-heat grill to 400 degrees
Rinse fish fillet under cold water and pat dry; brush with olive oil and sprinkle with seasoning.
Lay fillet on a large sheet of aluminum foil brushed with olive oil skin side down. Top with another sheet of foil and fold edges together to form a pouch
Lay foil pouch onto hot grill skin side up; grill for 12 minutes then flip the foil pouch to skin side down and continue to cook for an additional 10-12 minutes.
Note: Once flipped, remove top piece of foil after 8 minutes and check for doneness as each grill is slightly different. Fish is done when flaky and starts to pull apart.
When fish is done remove and tent with foil; let rest; before serving transfer fillet to a serving platter skin side down.
Heat 2 tablespoons of olive oil with 1 tablespoon butter in a medium size skillet; add the tomatoes; salt and pepper to taste; cook over medium high heat till the skins on the tomatoes start to soften and split; 2-3 minutes; remove from heat and pour over the salmon fillet, garnish with fresh chopped basil; serve immediatley.
ENJOY!

What to do with all those cherry tomatoes…? Read More »

 After the rain…

There is so much moisture in the air you can see it…



Buddy doesn’t seem to mind the heat and humidity…
Have a great day!

Is it Hot? Read More »
Cherry and Zucchini Muffins
By the Gourmet Farm Girl
1 1/2 cups sugar
1 teaspoons cinnamon
2 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1/4 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond flavor
1 cup fresh cherries (pitted and chopped)
1/4 cup sour cream

2 cups shredded zucchini (unpeeled)
1 cup chopped pecans

Preheat oven to 350 degrees

Line two muffin tins with paper cups; set aside
In a medium size mixing bowl, combine the flour, baking powder, soda, salt, rolled oats
 and cinnamon; set aside
In a large mixing bowl beat the eggs with an electric mixer on medium speed till foamy (about 2 minutes)
Add the sugar, sour cream, butter and vanilla. Slowly add the flour mixture and mix on low speed till just blended. With a large wooden spoon gently stir in the zucchini and nuts; fold in cherries.
Note: Do not overmix or batter will turn pink
Sprinkle top of muffins with a teaspoon of brown sugar
Bake for 30 minutes or till a wooden pick comes out clean; cool in pan on a rack for 8-10 minutes; remove muffins from pan; cool or serve warm
Makes 24 muffins 
ENJOY!

Cherry and Zucchini Muffins Read More »

Perique Tobacco
Nicotiana Tabacum
Re-seeding Annual
 Attracks Hummingbirds and Moths
I purchased this plant in early May for a unique potted plant idea. It has grown into a magnificent flowering masterpiece; details printed on the tag are as follows…

Native to the Eastern US, tobacco became a worldwide export and important historic plant from the beginnings of the original colonies. This is a historic smoking variety grown by Native Americans of Louisiana. (Circa Plants)
 I don’t plan on smoking it; but I do plan on enjoying it’s beauty…  
Have a beautiful day!

Unique Patio Plant… Read More »