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
Author Archives: Ben
Life Handed Me Some Lemons… I Made Candied Meyer Lemon Rinds
A friend of ours has a Meyer Lemon tree, and it was boomin’ this year! We really scored with these. Not only are they great for mixed drinks, lemonade, and lemon curd (post coming soon), the rinds make a beautiful candy. Continue reading
Sweet Cherry Jam with Fresh Ground Black Pepper
Yum. I was a little leery of using black pepper in this jam at first, but the results were nothing short of extraordinary. It turns this nice, sweet jam into a naughty, spicy sauce. I just had some on top of some Pure Luck Chevre. Phenomenal. 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.
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
Homemade Sausage? I say, “Stuff It!”
So finally, we got around to borrowing the equipment and buying some casings to stuff our own sausage. The pork came from the pig we raised last year. This was an adventure, and it took several pairs of hands to get the job done. It truly was a family affair. Continue reading
Strawberries and Cream Jam – Strawberry Jam with a Twist of Vanilla
Here’s some strawberry jam that is really easy to make and kicks the pants off of any store bought concoction. I added a vanilla bean in this recipe so that I got the “Strawberries and Cream” flavor.
Cajeta Making – 101. Goat Milk Caramel Made Easy.
If you want the best dessert topping in the world…. you HAVE to make cajeta. Dessert topping, flavoring for your coffee, a spoonful for your mouth…whatever you decide to do with it, it’s worth the time. Cajeta is basically a dulce de leche or caramel made from goat’s milk and sugar. 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.