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The Sweet Dumpling Squash 
I came upon this beauty at the market and just had to try it out. I love acorn squash baked in the oven with sweet butter flavors. This squash worked very well with my recipe also… 
Baked Dumpling Squash with Honey and
Sweet Cinnamon Butter
by The Gourmet Farm Girl
1-2 Sweet Dumpling or Acorn Squash

2-4 Tablespoons brown sugar
2-4 tablespoons butter
2-4 tablespoons Pure Clover Honey
Cinnamon to taste

Heat oven to 350 degrees

Wash squash and slice in half; scoop out seeds and place in a casserole dish cut side down; cover with ¼ cup water and microwave on high 5-6 minutes till squash begins to soften.

Remove and flip the squash over to cut side up. Place 1 tablespoon of butter in each squash; sprinkle with 1 tablespoon brown sugar and drizzle 1 Tablespoon honey over each squash. Sprinkle with cinnamon and place in oven for an additional 30-40 minutes till completely soft and slightly browned.

Serves 2-4  (1 squash serves two)

Chopped pecans can be added a few minutes before removing from oven

ENJOY!

Oh My Sweet Dumpling… Read More »

Ohio Herb Education Center
HARVEST DAY 2010
STEP BACK IN THYME”   SATURDAY OCTOBER 9 from lO AM – 4PM

LOCATION: 110 and 116 MILL STREET, GAHANNA
614-342-4380

Enjoy the bounty of the fall harvest!

This fun event features herbal workshops, demonstrations,
 activities for children, Fall Art Display by Jean Langkamp, pumpkins for sale, Tea Sampling all day, Herbal Crafts, Grilled corn on the cob with Herb Butter,
vendors and lots of herbal-infused foods to sample and to purchase.
Gift basket raffles

Harvest Day Farm Girl Style

With Deb Mahon, The Gourmet Farm Girl

Step back in thyme and learn the technique of Infusing
Oil and Vinegars with freshly harvested herbs. Learn
how to cook with and make your own all natural salad
dressings and marinades. 11:30am
Take thyme out to enjoy demonstrations and tasty
 samples of all natural herb blends and rubs for cooking.
1:30 pm


Colonial History and Harvest Home
Remedies-11 am
Come meet Kimberly Kalfas, ND and about pre-industrial
remedies from the hearth of home. Prepare for winter with this
fun interactive class, and stop by the booth for fun folk recipes
and natural medicine goods.



Medicinal and Culinary Herbs of the Civil  War Era
War Era by Valerie Hamill

1/2 Presentations-Every Hour  from 10am-2pm
Noon-Time Sampling: Bubble, Squeak and Sassafras Tea

Event Schedule

11 am Harvest Home Remedies by Kimberly Kalfas, ND
11:30am Infused Oils and Vinegars by Deb Mahon, The Gourmet Farm Girl
Noon: Early American Cleaning and Household Hints by Herb Society Member, Melissa Coval
1 pm: Winter Herbal Remedies by Certified Natural Health  by Practitioners, Anne Hartley
 and Adrienne Raimo
1:30pm Herbs Blends and Rubs by Deb Mahon, The Gourmet Farm Girl
2pm “Step Back in Thyme” with Nancy Cahoon-Nafsgar-Milier House History and Thyme Talk
3pm Herbal Skincare and Hair Rinses At Honey Grove Botanicals, By Barb Drobnik

The City of Gahanna-Official Herb Capital of Ohio
Department of Parks and Recreation

Harvest Day Info… Read More »

When growing up on the farm my brother and I used to head over to the neighbors pond right after dark to gig for frogs. We had homemade gigs made of old broom sticks with the gig (pronged spear) fastened to the end. Despite the black pitch of the night along with bugs and weeds we were determined to catch some frogs. With a quick and direct ray from the flashlight to blind them (this was my job)
 my brother would take on the precise task of gigging them.
These delightful little delicacies were special then just as they are now. I had the surprised pleasure of spotting some in the seafood case at the local market, all ready to be cooked up; much easier than gigging for them….
Blackened Frog Legs
by The Gourmet Farm Girl
1 pound fresh frog legs

1 tablespoon of your favorite blackened seasoning
1-2 tablespoons vegetable oil

Rinse the frog legs in cold water and pat dry; place in a cast iron skillet with the oil or a heavy oven proof skillet and season both sides with seasoning. Fry on medium to medium high heat 4-5 minutes on each side (till meat starts to fall from the bones) remove from heat and place under oven broiler for
 2-3 minutes to brown.  Serve immediately
1 pound equals 4 frogs (approx)
This will serve two; double or triple if serving more

ENJOY!

Frog Leg appetizers… Read More »

The Last Sunday of the Summer… 

Faith is not an emotion, It is an objective trust placed in a very real God.
“And a righteous person will live by faith.”
Hebrews 10:38
Have a Blessed Evening…
The Gourmet Farm Girl

Good Night… Read More »

The Gourmet Farm Girl’s Chocolate Buckeye’s are now available at Fuzziwigs Candy Factory
at The Tuttle Mall and Polaris Fashion Place
Columbus, Ohio 
Go Bucks!

Ohio State Buckeyes… Read More »

When growing up on the farm I remember the apple orchard behind the house. It was turned into a pasture for the small calves to roam about. 
I would enter through the picket fence gate that embraced the front of this beautiful lot of grass and pick the apples.
They were small in size with perhaps a bite or two sampled by a bug, but inside they were sweet with a hint of tartness.
 I  didn’t care how they looked or tasted, I just liked spending time roaming about the trees. Through time and expansion the orchard gave way to grain bins and new buildings but the memory of it’s simple beauty and the way it made me feel is always there… 
Roasted Pork Loin with Apples and Acorn Squash 
by The Gourmet Farm Girl

3- 31/2 pound boneless pork loin

1 1/2 cups apple juice

2 stalks celery with leaves cut into pieces
1 small onion cut into pieces

2 medium size apples cut into slices                                                         
1 medium acorn squash sliced
1 sprig fresh rosemary or 1/2 tablespoon dried
2 tablespoons of The Gourmet Farm Girl House Seasoning Blend
or your favorite meat seasoning

Extra virgin olive oil

Heat oven to 425 degrees

Drizzle olive oil into a roasting pan and place meat in pan with fat side up; pour apple juice over the loin and sprinkle with seasoning;  arrange onions, celery, apples and squash around the sides and on top;
 place spring of rosemary on last. 
Cover and roast in oven for 40 minutes, remove cover and roast for an additional 10-12 minutes or until the internal temperature reaches 140 degrees
Remove from oven and cover; let rest for 10-12 minutes before serving

Alterations: add fennel bulbs, turnips, carrots or potatoes to the broth

Serves: 6-8

ENJOY!

A Fall Harvest Supper… Read More »
Grilled Australian Orange Roughy with Lemon and Parsley
by The Gourmet Farm Girl
4 Orange Roughy Fillets
Australian Pink Sea Salt (or Kosher) to taste
Cracked Black Pepper to taste
1 Tablespoon Dried Parsley or 3 Tablespoons fresh chopped
4 -6 Slices of Lemon
4 -6 pats of butter

Spray a piece of aluminum foil with cooking oil and place fish fillets on foil; season with the salt and pepper  top with pats of butter and lemon slices sprinkle with parsley.

Place another piece of foil on top and seal edges to form a tent; Place on grill at 400 degrees and cook for 10-12 minutes; Remove from heat and let sit for 2-3 minutes before serving

Makes 4 servings

Enjoy!

Grilled Australian Orange Roughy with Lemon and Parsley Read More »

I posted this recipe months ago and decided to share it again since it is a wonderful cake to make this time of the year…this was my mother’s recipe, I didn’t change it much. 

Mom’s Oatmeal Cake

The Gourmet Farm Girl

1 cup rolled oats
1 stick butter
1 ¼ cups of water

Bring the water to a boil and pour over the butter and rolled oats; Let sit for 20 minutes

Meanwhile; mix together:

1 c white sugar
1 c brown sugar
1 1/3 cups flour
1 tsp. baking soda
½ t nutmeg
1 t. cinnamon
½ t salt
Add to the oats and butter and mix well with a large spoon

Add 2 beaten eggs; Mix well

I added 1/3 cup of chopped pear and ¼ cup of chopped walnuts

Pour into a bunt pan and bake for 45-50 minutes or until a tooth pick comes out clean.

If you want to add a simple white icing; mix 1 cup of powder sugar and 2-3 T. of water or melted butter and poured over the cake when cooled.

Enjoy!

Nostalgic recipes… Read More »