Wednesday, September 6, 2017

Loving this Cooler Weather

Vegetables are still going strong.  The weather is getting cooler so some of the veggies will be going to sleep but the cool weather crops will be waking up.


Tuesday, August 22, 2017

A Little Surprise For Me

I think John and Anna might be dreaming of cooler days.  It has been hot and humid in Hillsboro for a few weeks now.  I think I am with them after living through the hot and humid Monday we had this week.  John reports that the first group of melons is just about over.  But not to worry another batch is on the way.  And if you are needing any canning tomatoes they are still available.

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I got a little surprise from the kids this week.  Two baby purple cabbages.  The kids wanted me to have them.  I can just see those little faces giggling and smiling from ear to eat thinking how funny it is.  The even etched my name in them.

Lots of good lookin' veggies this week.  They just keep coming!

Recipe Of The Week: Smothered Potato Chips

Smothered Potato Chips

6 potatoes sliced lengthwise 1/8 inch thick
1/2 teaspoon of salt
2 Tablespoons of oil
1/2 cup of chopped onion
1 cup of shredded Monterey Jack cheese
1 cup of guacamole
1 cup of salsa

Arrange potato slices in a single layer on a lightly greased baking sheet.  Sprinkle with salt, then drizzle with the oil.  Broil under low heat for about 10 minutes until crisp but not burnt, checking often.  Remove from oven.  Sprinkle with salt and cheese.Bake at 350 for 5 minutes, until cheese is melted.  to serve top with a dollop of guacamole and salsa.  Serves 4-6.


Tuesday, August 15, 2017

Dinner Is On The Porch

Rainbow Swiss chard!!  Huge Eggplant!  Again, my mouth waters.

Fall is in the air for sure...warm days and cool nights.  There are still plenty of things on the farm to keep everyone busy...transplanting the fall crops, and there is always canning to be don.  Speaking of canning...there are still canning tomatoes available.  Just email the farm and Rue will give them your order.


Recipe Of The Week: Pepper Poppers

Pepper Poppers

8 ounces of cream cheese
8 ounces of shredded cheddar cheese
2 Tablespoons of bacon bits
1/2 teaspoons of garlic salt
1/4 teaspoon of chili powder
1/2 cup Italian seasoned bread crumbs


(since hot peppers have too much of a kick for my kids, I usually use sweet banana peppers)
Blend cheeses, bacon bits, and seasonings.  Spoon mixture (1-2 teaspoons) into each pepper half.  Sprinkle with bread crumbs.  Place on an ungreased 15"x10" jelly roll pan.  Bake uncovered at 300 degrees for 25-30 minutes.

Thursday, August 10, 2017

The Boxes Are Really Heavy

This may not look too heavy but I am here to tell you it really is!  And the awesome smells of my childhood are here...right in this box.  I just had to close my eyes and breathe it all in.

Summer went way too fast...even on the farm.  Anna has begun to notice that the day light hours are beginning to get a little shorter.

CANNING TOMATOES:  There is an abundance of canning tomatoes this year.  If you would like some please email Rue at Cedarmore and order you some.  They are $0.50 per pound.

Recipe Of The Week: Fruit Salad

Fruit Salad

15-20 cups of assorted fruit cut into bite size pieces
(fruits like cantaloupe, honeydew, blueberries, kiwi, peaches, nectarines.  Do not use watermelon, as it makes the salad too watery)
3-ounce package of lemon gelatin mix
1 cup of hot water
3 ounce can of frozen  lemonade concentrate

Place fruit in a large bowl:  set aside.  In a separate bowl, dissolve gelatin mix with hot water.  Add frozen lemonade and stir until melted.  Pour over cut fruit; stir to coat.  Cover and refrigerate.

Wednesday, August 2, 2017

Recipe Of The Week: Roasted Eggplant Dip

Roasted Eggplant Dip

2 eggplants, peeled and cubed
3 tomatoes, diced
1 onion, cubed
1/4 cup of olive oil
2 Tablespoons of chopped garlic
1 teaspoon of dried basil
1 teaspoon of pepper
1 teaspoon of salt
1/4 cup of Parmesan cheese, grated

Combine the first three ingredients in a bowl.  Drizzle with the oil mixture and toss to coat evenly.  Add remaining ingredients, stir.  Spread mixture onto a greased baking sheet.  Bake uncovered, at 375 degrees for about 45 minutes or until toasted and golden.  Transfer mixture into a food processor or blender.  Process until pureed.  Serve warm with pita chips or your favorite crackers.

Colors Brighter Than A Rainbow

Nothing like the smell of sweet corn!

The word on the farm is that the weather is delightful.  I think they are glad to see things warming up.  That means the crops will flourish.

Potatoes will be going in soon. Anna wants us all to know how to store them so that we can get the most out of them.    Keep them in a cool, dark place.  If they get too much light they will turn green and that is not a good thing  Also don't put them in the fridge.

Sweet potato plants really grow well with all the heat and moisture they have been having at Cedarmore.  But unfortunately so do the weeds.  That is an on going problem.

John was able to take three of the boys fishing early the other morning.  Anna says that they were all smiles when they got out of bed and they even had a little bounce in their step.  Going fishing with dad is way better than a day pulling weeds.

Recipe Of The Week; Sweet Onion Bread

Sweet Onion Bread

1/2 cup of onions, chopped
2 Tablespoons of butter
8 1/2 oz package of corn muffin mix
1/2 cup of sour cream
1/2 cup of shredded sharp cheddar cheese

Saute onions in the butter for 5-10 minutes or until tender.  Prepare muffin mix batter as packages directs. Pour into greased 8"x8" baking pan.  Spoon onion mixture over batter.  In a small bowl, mix sour cream and cheese.  Spoon over the top.  Bake at 400 degrees for 25 minutes or until golden brown.  Let stand a few minutes before cutting into squares.