12/13/2019 – As Mary really likes poached eggs on spinach, we tried them on fresh mustard greens picked before breakfast. This one did not turn out well as did later cooks where the package was finished in the oven.
Continue reading12/7/2019 – This is an experiment using our bok choy and mustard greens from the garden with store-bought cauliflower. The intent was to make it spicy and hence the 2 teaspoons of cayenne flakes from our garden. We tried some after a week and again on 12/23/2019 and it was very good and getting better. 12/31/2019 finished the first jar with red flakes floating and spicy good.
Continue reading12/7/2019 – The first mustard in the big garden is finally doing well so we have plenty for experiments. Fermenting sounds like a good approach so we made our first Mustard Greens Kraut. It turned out tasty with the carrots and stems firm but much too salty.
Continue readingFrank Knippenberg made this to top a pumpkin pie for the 2019 Thanksgiving lunch. Everyone raved as it was great on all the cakes as well as the pie.
Continue reading11/28/2019 – This is our second Thanksgiving living on the farm and the second time we hosted the family meal. We had 15 family members and at least 4 guests. Food was served inside and we ate outside. The weather was perfect with a sunny day and 72 F.
Continue reading11/20/2019 – Made this and ladled over blackened catfish. It was VERY good and would be great over other things like rice or pasta. It could be made with other seafood like fish, scallops or maybe oysters.
Continue reading11/12/2019 – This is our second prep of kraut with ginger and carrot. The intent was to make it like the first time when I made it while Mary was in Houston. Using the ingredient weights from that prep I built a spreadsheet that computed percentages of each based on the amount of cabbage on hand. 1/4/2020 – First sample and we liked it. The ginger is definitely noticeable but not too much. Likely good that I did not have as much ginger as was targeted.
Continue reading11/12/2019 – Tomorrow morning will be hard freeze and kill our winter squash so we picked the Acorn, Butternut, and Spaghetti squash and some blossoms. They turned out better than we expected and will try them again. The batter was especially good. Of all the recipes and instructions on the net, we liked the one here and it inspired this our first ever attempt at frying squash blossoms.
Continue readingThis has been our go-to poultry seasoning since 2019 that evolved from the initial one in 2017 which was based on a recipe by Kit Whol.
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