Wednesday, October 26, 2016


Biggest bunch of Chinese cabbage I have ever seen!  And I jumped all over the porch when I saw the Swiss chard.  I can't get enough of that stuff!

I haven't tried this yet but Anna and John say that a leaf of Chinese cabbage smeared with peanut butter and a little salt make a pretty good snack.

And for our sweets...Monster Cookies made with chocolate chips!  Double yum!

It is wet and cold on Cedarmore this week.  They have loaded up the wood stove to be comfortable.
I am holding out for a long as I can before I crank up the heat.  Extra hoodie and some wool socks and of course a good quilt are keeping me warm for now.

Recipe Of The Week: Chicken Broccoli Casserole

Chicken Broccoli Casserole

4 cups of cooked and deboned chicken
1 1/2 cups of diced carrots
1/2 cup of diced bell peppers
2 1/4 cups of chicken broth
4 cups of chopped broccoli
1 cup of chopped onions
1 /13 cup of cooked rice

Cheese Sauce

1/2 cup of butter1 quart of chicken broth
1/2 teaspoon of pepper
2/3 cup of barley flour
2 teaspoons of salt
1 1/cups of cheese

For cheese sauce:  melt butter, stir in flour, add broth, and bring to a boil over high heat, stirring with a whisk until thickened.  Add salt, pepper, and cheese.  Remove from heat and let melt.  Stir with a whisk until smooth.  Set aside until needed.

For casserole:  bring broth to a boil.  Add rice and bring to a boil again.  Cook on low for 30 minutes.  Steam carrots, peppers, and onions until tender but not too soft.  Mix chicken, rice, vegetables, and cheese sauce in a large bowl and pour into a casserole dish.  Bake at 350 degrees for 35 minutes.

Wednesday, October 19, 2016

Only 8 More Weeks

There are only 8 more weeks of produce.  Everyone is keeping their fingers crossed that the weather stays nice like it is this week and there is no frost.

Recipe Of The Week: Pumpkin Roll

Pumpkin Roll
(you can use butternut squash instead of pumpkin)

3 eggs
2/3 cup of mashed pumpkin (or butternut squash)
3/4 cup of flour
1 teaspoon of salt
1cup of sugar
1 teaspoon of lemon juice
1 teaspoon of baking powder
2 teaspoons of cinnamon
powered sugar (for sprinkling on top)

Filling:  1 cup of powdered sugar 4 Tablespoons of butter
6 ounces of cream cheese
1 teaspoon of vanilla

Beat eggs at high speed.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Sift dry ingredients and fold into pumpkin mixture.  Spread into greased and floured 10x15 cookie sheet.  (as an option, top with 1/2 cup of nuts)  Bake at 375 degrees for 15 minutes.  Turn out onto a towel that has been sprinkled with powdered sugar.  Roll as for a jelly roll.  Cool, and unroll.  Mix filling ingredients, beating smooth.   Spread on and roll.  chill. Serve in 3/4 inch slices.

Wednesday, October 12, 2016

Recipe Share: Kale Chips

Have you ever tried making kale chips?  Anna shared her recipe.

Tear the leaves into bite-size pieces, drizzle with coconut oil, and sprinkle with salt and the seasoning of your choice.  Then spread them in a single layer on a cookie sheet and bake them at 250 degrees until crisp, checking frequently as they tend to burn easily.

Love the Winter Crops

The goodness just never stops!

News from Cedarmore is that the leaves are beginning to change and the cooler temperatures sure do make it easier and more enjoyable to work at the outside jobs.  The leaves aren't the only things that are changing...the 'high tunnel' where we had the earlier tomatoes this spring and summer has been moved to a new location and is now filled with rows and rows of Winter Density lettuce plants.

Recipe Of The Week: Chicken Kale Quiche

Chicken Kale Quiche

1 cup of shredded cheddar cheese (divided)
1 cup of cooked, diced chicken
1/4 cup chopped onions
13/4 cup of mayonnaise
1/8 teaspoon of black pepper
1 unbaked 9-inch pastry shell
1/2 cup of steamed and squeezed dry kale
2 eggs
1/4 teaspoon of salt
3/4 cup of milk

Sprinkle 1/4 cup of cheddar cheese into pastry shell.  In a bowl combine chicken, kale, onion and remaining cheese.  Spoon into pastry shell.  In a bowl, whisk eggs, milk, mayonnaise, salt, and pepper.  Pour over the chicken mixture.  Bale at 350 degrees for 45 minutes.  Let stand for 15 minutes before serving.

Wednesday, October 5, 2016

Recipe Share: Spicy Greens

 Rue and Susan share their recipe for spicy greens. (I never know what to do with that bag of green leaves) 

Spicy Greens

Stir fry them in bacon grease  (not too much) and then add a little water or broth and steam them until they are tender to your liking. Olive oil works well for stir-frying them also. They are good with salt and pepper or especially good with Greek or Cajun seasoning when stir fried. They are great in salads, with much more flavor and nutrients than lettuce. If they are too strong for you, you can mix them with Romaine or Iceberg lettuce to tame them down. They are great on sandwiches, especially Italian. You can also put them in soups and casseroles

First Week of The Fall Share

This is what you get with the first week of the Fall Share this week...a whole bunch of goodness!!!  The veggies and the cooler weather outside sure do feel like fall.  John and Anna say that you can also see fall with the leaves alongside the road and at the tree lines.  Also, the goldenrod and asters are in bloom.  They are hoping that Jack Frost doesn't visit too soon.

Recipe Of TheWeek: Cabbage Hamburger Casserole

Cabbage Hamburger Casserole

1 pound of ground beef
1/4 teaspoon of garlic salt
1 Tablespoon of brown sugar
3/4 cup of diced onion
1 cup of cooked rice
1 Tablespoon of lemon juice
1 10 ounces can of cream of mushroom or tomato soup
1 soup can of water
3 cups of shredded cabbage
salt and pepper to taste
grated cheese if desired

In a large skillet, saute onions and ground beef.  Drain if needed.  Stir in everything else besides the cabbage and cheese, mixing well.  Next, grease a 2-quart casserole dish and put cabbage in it.  Pour meat mixture evenly over the baggage.  Cover and bake for an hour at 350 degrees.  If desired top with grated cheese before serving.