Fresh Farmers’ Market Cole Slaw


I was working at the Mueller Farmers’ Market last Sunday slinging cheese, and got to sneak away from my booth long enough to score some great fresh produce.  I got some very nice red cabbage, baby green cabbage, and carrots from Phoenix Farms, some beautiful watermelon radishes from Hairston Creek Farm, and some tasty bell peppers from Bernhardt’s Farm. Continue reading

Katie Mae’s Southern Style Skillet Cornbread, Converted to Gluten-Free

For someone who is craving an authentic southern style cornbread, this is the recipe for you.  I have been making this one for years with regular all-purpose flour, but I decided to give it a try as a gluten-free version.  It was delicious.

Katie Mae was my great-grandfather’s maid in Mississippi and she taught my mother how to make this recipe. Growing up, this was the only cornbread we would have at home.  This is comfort food at it’s best. Continue reading

Strawberry Covered Chocolate. You Heard Me.

While halving and hulling thirty-six pounds of strawberries for an extra large batch of Strawberries and Cream Jam, I had several silly ideas. One of which was a B-Grade horror movie in which the tagline read “To Halve and to Hull”, but that’s another blog post. The other was to make strawberry covered chocolate. I wanted to take a very familiar dessert and twist it around. The results were delicious.

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Gluten-Free Veggie Quiche with a Delicious Crumbly Crust

First off, the crust on this quiche was super crumbly and fantastically tasty.  That is all.

I had an abundance of eggs from our chickens, and was looking for something to make for dinner, so I pulled out the deep dish fluted quiche pan, and got to it.  I adapted the crust from a blog post I saw here.  I have used the recipe for tart shells int he past with great success, and wanted to try it gluten free.  It worked like a charm. Continue reading

Brown Sugar Banana Nut Bread

A real quick post. Yesterday a friend came over and dropped off some super ripe bananas (thanks Cathleen!), so of course it was time to make some tasty banana bread. This is a super simple recipe that is easy to whip up and get in the oven. The brown sugar helps darken the loaf and gives the bread a nice rich flavor. You will notice I don’t add any butter or oil to the bread. It gives it a nice crispy outside (instead of tacky), while retaining the moistness on the inside.

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