by farmgirl on September 3, 2010
I’m not entirely ready to let summer go, if I must be honest. School is starting next week, and I’m one of those moms that gets that little jitter about the change in schedule, right along with the kiddos. I find myself sending little reminders to my brain about the wonderful aspects of fall. Like seeing pumpkin bread and apple crisp on menu boards and color on the leaves of those magestic oaks. And having the windows open again. And wearing a light sweatshirt in the evenings. I am being slowly and steadily convinced that change can be good, too.
Our tomato picking has slowed down, which I can almost say I’m thankful for. Almost. I wonder how many pounds of loot we picked over the past month! But I am sad to see the summer garden yummies coming to an end. No more lunch in the garden, popping cherry tomatoes in our mouths.
Our all-time favorite cherry tomato is the orangish-yellow gem, the Sun Sugar. Now isn’t that a great name?! We make a special trip to Black’s Greenhouse in Afton each spring, just for this variety. Its flesh is firm, yet yielding. Its bounty is plentiful. And, just as the name implies, it’s a really sweetie.
My family likes a simple Caprese Salad, made of sliced fresh mozzarella, tomatoes, and basil, and seasoned with olive oil, balsamic vinegar, and a sprinkling of salt and pepper. This recipe for Caprese Kabobs is a fun little twist on that Italian classic. It’s simple as can be to put together (our 8-year-old did the skewering), makes a pretty presentation, and is big on flavor. And who doesn’t like to eat food on a stick? That skewer has a magical little way of pumping up the fun.
And, speaking of fun…are you having any fun with me here at a farmgirl’s dabbles? I’m almost 50 posts into this here new blog, and would like to know what you think. This has been one big learning experience for me, and you guys have been nurturing me along with your posted comments, direct emails, and conversations. And I want to thank you. Thank you for supporting this venture of my love for food, photography, and documenting my family’s life. Blogging has made me all the more aware of how strongly I feel about these things. And it has also brought me to my knees in exhaustion when I’ve tried to push too much, knowing that more important things are being neglected. Like my family. I learned a very important lesson a couple weeks ago that I hope to never forget. My family needs to come before a blog post. So…if you don’t see 2 or 3 posts a week at some point, you’ll know what’s going on with me. My family. But just have patience. I’m having too much fun with this myself, and I’ll be back. 
I had high hopes of attending the MN Blogger Conference next week, but the tickets went lickity-split, and were sold out in a matter of hours. I’m hoping to catch the eye of TopRank Online Marketing, for the chance to win a Conference pass. I want to attend simply to meet other local bloggers and to get a super pump of information from those who have so much wisdom to share. Wouldn’t it be absolutely wonderfully crazy if I could get my hands on that pass?! I’ll keep you posted…
Caprese Kabobs with Balsamic Vinaigrette
(print recipe)
fresh mozzarella cheese balls (found in deli section)
small fresh basil leaves (or large ones folded or torn)
red and/or yellow cherry tomatoes
for the balsamic vinaigrette:
1/4 c. olive oil
1/3 c. balsamic vinegar
1 T. snipped fresh thyme (or 1/2 tsp. dried)
1 tsp. sugar
1 clove garlic, minced
freshly ground black pepper, to taste
On small wooden skewers or picks, thread on one each of the mozzarella cheese balls, basil leaves, and cherry tomatoes. Place kabobs in a single layer on a serving dish.
Whisk together all vinaigrette ingredients in a small bowl. Drizzle over kabobs. Cover and chill for at least 2 hours, turning occasionally to coat with vinaigrette. Take out of refrigerator 15 minutes before serving.
by farmgirl on August 30, 2010
This flavorful dessert is summer, summer, summer! Warm grilled pineapple paired with cold and ultra creamy coconut ice cream provide the perfect light ending to a summer meal.
Our family really likes grilled pineapple, and we typically prepare it by simply sprinkling the slices with a little brown sugar prior to grilling. In this recipe, I kicked it up a bit with a sticky slathering of honey and a touch of cinnamon and cayenne pepper. The cinnamon adds a soft lovely warmth and the cayenne gives just a hint of heat – they are spectacular together!
Add on a scoop or two of coconut ice cream, and this is one heckuva dessert! I was recently telling my sister, Jessica, that I had tried a recipe for coconut ice cream that was alot of work, and the end result wasn’t as impressive as I’d hoped for. She quickly chimed in that she had the easiest recipe ever for super creamy coconut ice cream. I had given her a Ben & Jerry’s ice cream book many years ago, and she simply replaced the half-and-half with canned coconut milk in one of the book’s sweet cream bases. There are only three ingredients! Three! And it’s fantastic! Do give it a whirl!
Grilled Pineapple
(print recipe)
1 pineapple, peeled, cut crosswise into 1″ thick slices, and cored (Don’t be tempted to cut thinner slices – the thick slices are much easier to grill!)
2 T. honey
1/4 tsp. cinnamon, or more, to taste
1/8 tsp. cayenne pepper, or more, to taste
a few fresh mint leaves, torn into small pieces, for garnish
vegetable oil, for grates or pan
Heat grill or grill pan to high. Lightly oil the grates or pan. Drizzle honey over pineapple slices and then spread evenly with back of spoon. Sprinkle the cinnamon and cayenne very lightly over both sides of each slice. My family definitely likes more cinnamon and cayenne than the recipe specifies, so just tweak to your own tastebuds. Grill until light brown grill marks appear, only about 1 minute or so. Flip pineapple slices and turn heat off. Remove when the second side also has light brown grill marks. Serve pineapple warm with coconut or vanilla ice cream and a sprinkling of fresh mint.
Jessica’s Coconut Ice Cream
(print recipe)
2 c. heavy or whipping cream
3/4 c. sugar
1 can coconut milk
Pour cream into mixing bowl. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in coconut milk and whisk to blend. Pour into your chilled ice cream container and churn until frozen.
Yield: about 1 quart
Source: Jessica Bebensee’s recipe box, adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book
by farmgirl on August 27, 2010
I love a lazy morning at home. Coffee in hand, just walking around the yard, taking in all the changes. There’s always new buds and blossoms, something new to smell, and yes, a few weeds to pluck.
And bringing some of that garden beauty back into the house gives me so much pleasure. It’s amazing what a tiny vase with a single bright blossom will do for my spirits. Spring through fall, you will most likely find at least one adorned vase somewhere in our home. My favorite spots are next to the kitchen sink and my side of the bathroom counter – two places I tend to spend a little extra time at each day.
I especially like to fill a few vases when we have guests. Placing fresh flowers in the guest bathroom, kitchen, and living room areas lends a gentle welcome to those visiting our home. It really doesn’t take much to create some inviting little pieces. A single flower will do. Or an interesting piece of foliage. Even a small stick can be beautiful. It’s all about color, form, and texture – and keeping it sweet and simple.
In the early spring, lilacs are my absolute favorite vase filler. Their fragrance and beauty sends me off to another world. There could never be enough lilacs in my house!
These photos were taken in early June when I hosted a gathering in our home. All the plants are perennials from our yard. ’Palace Purple’ Coral Bells, Lamium ‘Pink Pewter’, chive blossoms (yes, herbs are beautiful and fragrant in vases, too!), sedum, young ferns and hosta leaves, and a bud from a climbing rose. Isn’t the contrast between the Coral Bells and the Lamium striking? I love seating them next to eachother.
The following shots were taken while we were staying with my parents earlier this month. Walking through their yard to see what has changed since our last visit is always a must-do activity with Mom. And it’s fun to swap plants back and forth. She digs some up for me. I dig some up for her. It’s so fun to know her plants are growing in my yard. Pictured below are pink shrub roses, Sedum ‘Autumn Joy’ ready to bloom, purple coneflowers, and yellow daisies.
And these photos were taken about a week ago, showing flowers from our yard again, later in the season. Black-eyed Susans are always a sure bet, a hardy perennial that blooms profusely mid to late summer . I also like to plant a few packets of annuals each spring for a cutting garden. Cosmos always make my list, as they remind me of the farm. And zinnias are loads of fun with their bursting vibrant blooms.
Bringing simple flowers into your home is all about being creative and using what you have. It’s thriftiness in its most lovely form. And it’s about nurturing a warm and relaxing hospitality for you and your guests to enjoy.
So, I’m asking you to take a look around you. Peer at things from a different angle. Take a child by the hand and see what catches their little eye. Bend down and smell those blossoms. Touch the furry leaves. And the rough leaves. And the glossy leaves. I’m betting you will find something beautiful to take back into your own home that’s simple and sweet, too.
………………………………………….
And speaking of someone with oodles of simple and sweet ideas…
Do you know Sandy Coughlin?! She’s the lovely lady behind the very popular blog and newly released book, both titled, “The Reluctant Entertainer”.
Sandy helps real people conquer real entertaining, by demonstrating over and over again her motto of simple and gracious hospitality. She has much wisdom to share and teaches others how to give themselves permission to be unperfect. To be more courageous, more joyful, more authentic. To embrace family and friends at every possible junction. To just love on people and not worry about all the little details.
So, please, take a little trip over to Sandy’s place and relax in her hospitality. Be inspired and blessed by the ideas and conversations that you find there. And check out her new book, full of stories, grace-giving tips, beautiful photos, and yummy recipes. My family loves her “Cousin Jim’s St. Louis-Style Steaks” on page 84. Super easy, super delish!
Now, go! Sandy‘s waiting to welcome you!
by farmgirl on August 23, 2010
I planted a couple more tomato plants this year than I usually do, and boy, it’s been challenging to keep up! I head out to the garden with the girls and we return with gallon pails piled high. Although it’s fun to harvest (and to eat!) so much homegrown goodness, I’ve made the same mental note the last couple of times we’ve returned from the garden with those loaded pails…
Dear Brenda:
Next spring, don’t be so tempted by all the fun names on the tomato plant tags!
Really, though, we are having fun with it. Neighbors have been known to answer their doors, only to find two smiling young girls with tomatoes to share. And we’ve been eating tomatoes like crazy. Seems like most meals lately have involved some sort of tomato inspired dish and we’ve been making our way through numerous gigantic bowls of fresh salsa.
A few days ago Hatti helped me roast up two large pans of plum tomatoes while Tessa napped. This is one of those recipes that always leaves me awestruck. The stupendous flavor emitted from such simple ingredients is incredible. And these roasted tomatoes can be enjoyed in so many different ways. My favorite way is straight off the roasting pan, while they are still warm and my house smells like our family suddenly turned Italian. The aroma is deep and concentrated. Rich authentic tomato to the core. It’s quite heavenly.
I also like to stir the roasted tomatoes into cheese tortellini, which makes for a very simple, very tasty meal. Grilled steak and roasted chicken beg to be sided with them. Plus, they make a great pizza topping.
On top of all those choices, roasted tomatoes play the lead role in an easy appetizer. Just cut a small baguette into 1/4″ slices, lightly brush both sides of each slice with a bit of olive oil, and pop them into a 375° oven. Let them bake about 3 minutes per side and remove from the oven. Top each baguette slice with a roasted tomato half. You could sprinkle with a bit of fresh parmesan, or spread some goat cheese onto the baguette before adding the tomato. Trust me, after one bite, it’s very hard to stop eating these.
These tomatoes are also a breeze to freeze. Just place them in plastic freezer containers, making sure they have a bit of oil covering their tops. Then pull them out whenever your spaghetti or pizza sauces need a little boost. I welcome anything that will bring a bit of summer into a long winter, and these concentrated bites of summer yum are welcome in my kitchen any time.
Roasted Tomatoes with Basil & Thyme
(print recipe)
24 plum tomatoes, halved lengthwise
1/2″ c. olive oil
3 T. balsamic vinegar
4 large garlic cloves, minced
4 tsp. sugar
3 tsp. kosher salt
1 tsp. freshly ground black pepper
20 large fresh basil leaves, julienned
1 T. fresh thyme leaves
Preheat oven to 450°. Prepare a large rimmed pan by covering it in foil (easy clean-up!) and spraying lightly with vegetable oil.
Arrange tomatoes on pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, pepper, basil, and thyme.
Roast for 35 to 45 minutes, until tomatoes start to caramelize and the flavors concentrate. Your kitchen will smell tremendous! Serve warm or at room temperature.
Source: a farmgirl’s dabbles
by farmgirl on August 20, 2010
My favoritest pie in all the world, you ask?
Definitely my mom’s peach pie. Made by Mom. Nothing beats it. And, no, I am not biased!
Our girls and I took a little road trip last week to visit my parents. As soon as I walked in the door that first evening, I spied that big box of peaches. Then I saw Mom’s trusty Betty Crocker cookbook sitting open, showing off the pie of my deepest longings. I knew we were in for a treat.
When I woke up the following morning, Mom was already at it. The bottom crust was resting peacefully in the pie pan and the peaches were peeled, cut, and nestled in. She was carefully cutting the lattice strips as I poured myself a cup of coffee and tried to focus my sleepy eyes.
The aroma of cinnamon and nutmeg begged me to sit down and take it all in. Watching Mom make a pie is very soothing for me. She is a well oiled machine. Full of calm confidence, Mom is able to engage in tickles and conversation with her grandkids while still assembling the best pie on the planet.
Mom’s Peach Pie
(print recipe)
5 c. sliced fresh peaches
1 tsp. lemon juice
1 c. sugar
1 T. flour
3-1/2 T. minute tapioca, divided
1/4 tsp. cinnamon
pinch of nutmeg
2 T. butter
milk for washing lattice crust
course sugar for lattice crust
pastry for 9″ two-crust pie
Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.
Place sliced peaches in large bowl. Stir in lemon juice, sugar, flour, remaining 3 tablespoons tapioca, cinnamon, and nutmeg. Pour into pie crust. Dot with the butter.
Roll out top crust and cut into strips. Top peaches with lattice crust. Brush lattice lightly with milk. Sprinkle lattice with course sugar. Bake at 375° for about 40 minutes, or until golden brown.
Source: adapted from Betty Crocker’s Pie and Pastry Cookbook, 1968 edition
by farmgirl on August 18, 2010
“Beans! Yuck!” That was the common response from our oldest daughter whenever baked beans were served. Didn’t matter how much hamburger, bacon, or brown sugar was added. Hatti wasn’t gonna try them. End of story.
But then, a few days after school let out last spring, our family took a little road trip out west. To the beautiful Custer State Park and Black Hills of South Dakota. It was a trip filled with so much nostalgia for me, as my family visited that area many times as my sisters and I were growing up. I would get pings of a memory at almost every turn, and would find myself smiling as I watched our own daughters loving this special place, too.
Something my family didn’t do all those years ago, though, was go on a chuckwagon dinner ride. I probably would not have even looked into it except my sister’s family had taken one in a couple years ago and highly recommended it. So I signed us up. Family of four for the Chuckwagon Dinner at Blue Bell Lodge.
It was a real treat. There were people of all ages, simply looking for a little entertainment, some wildlife spotting, and of course, a good ol’ chuckwagon meal in a beautiful setting. We were not left disappointed. The grub was delicious and plentiful. And the live country and bluegrass put an instant tap in your foot.
But I think the best thing that came from this little rendezvous was that Hatti tried baked beans for the first time. When I saw the beans on her plate I was perplexed and asked her if she was going to give the beans to her dad. She said, “No, they said they’re Cowboy Beans, so I wanted to try them.”
“COWBOY” beans!!
That’s all it took. A fun name. And the bandanna and cowboy hat she was wearing probably helped, too.
So now, when we serve baked beans at home, we call them “Cowboy Beans”. And Hatti eats them. And helps herself to seconds. This super easy and very tasty recipe comes from my dear friend, Angela, who has been eating this dish since she was a kid. The recipe comes from her aunt. Try these Cowboy Beans and I bet you’ll shout, “Yee-haw!”
Angela’s “Cowboy” Beans
(print recipe)
1 lb. hamburger
1/2 c. diced onion
1 large can Bush’s Baked Beans, “Original” recipe
1 tsp. mustard
1/4 to 1/2 c. brown sugar, to taste
freshly ground black pepper, to taste
In a large skillet, fry the hamburger and onion. Drain any fat. Add the rest of the ingredients and stir gently to combine. Heat until warmed throughout.
Source: Angela Johnson’s recipe box
by farmgirl on August 16, 2010
I had been working on a go-to scone recipe, off and on, for what seemed like years. Then, when Oliver opened up The Bikery a couple years ago next door to where I work, I let my obsession for the perfect recipe subside. His bakery makes fantastic scones (and decadent dark Belgian chocolate tortes and brownies, lovely croissants, and tasty soups) up front while Oliver works on bikes in the back shop. Quite the interesting combination of businesses under one roof, but I’ll sure take it. His new shop next door made my scone cravings oh so deliciously convenient to please.
But, then again, if you know me at all, my scone recipe infatuation came back. Nagging at me stronger than ever. I wanted to be able to make my own scones that tasted like The Bikery’s. So I could treat my family and overnight guests to scones fresh from my own oven. So I could stay in my pajamas on a Saturday morning and indulge in them whenever I so pleased.
Back to the drawing board…
And now, I’m happy to report that I have my go-to scone recipe. These wild blueberry scones are everything I have been searching for. I even tested them out on a couple girlfriends in the office, just to make sure I wasn’t fooling myself as to how closely they resembled the scones next door. I really didn’t expect the extreme scone love that I received that morning. One girlfriend even said these were (shhhhhh!) better than the scones next door.
Well, that’s more than good enough for me!
If you like scones that are tender, moist, and flaky all at the same time, this is it. The dough is very slightly sweet, and when baked, has a lovely thin crisp exterior. And the recipe is easy and quick. My family has fallen for dried wild blueberries, and they are my current fruit of choice for this recipe. You could use whatever your little heart desires, though. I highly recommend the dried wild blueberries from Trader Joe’s. Plump, chewy, and intensely flavored, they add undescribable yumminess to my newest favorite scones.
Wild Blueberry Scones
(print recipe)
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 T. sugar, divided
1/2 c. (1 stick) cold, unsalted butter, cut into small pieces
3/4 c. dried wild blueberries (You could substitute dried currants, raisins, cherries or cranberries.)
1/2 c. buttermilk
1 large egg, lightly beaten
1 T. milk
Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in dried blueberries. Make a well in the center; add buttermilk and egg, and stir just until combined (do not overmix).
Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8″ disk. With a floured 2-1/2″ biscuit cutter, cut out rounds. Reroll and cut scraps once more.
Transfer to baking sheet, about 1-1/2″ apart. Brush rounds with milk; sprinkle with 1 tablespoon of sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
These are best eaten the same day. The unbaked dough freezes really well, enabling you to store them in your freezer and bake them up fresh when desired. Just cut the dough into rounds and place in freezer. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first), brush with milk and sprinkle with sugar. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.
Yield: 12 scones
Source: adapted from Everyday Food by Martha Stewart, originally from Letty Hampton of Oxford, MI
by farmgirl on August 11, 2010
Ice cream sodas, or floats, as we used to call them, are a sure sign of summer at our house. They were always a special treat I enjoyed as a kid, and I can’t help but break these out with our own daughters when the temperature rises. Cold, refreshing, and so very eye-catching, they are just the thing for a fun and ultra easy dessert.
This past week was a busy one, with lots of overnight guests. My sister and her family from Cairo were here staying with us for a couple days, along with their very good Egyptian friends, who were traveling through our area. It was so wonderful to connect with these new friends we’ve heard so much about. To enjoy a beautiful Minnesota summer evening on the deck, laughing as though we’ve known one another forever.
Then, as we waved our good-byes to my sister’s family, we welcomed in some sweet and spunky 8-year-olds for a sleepover. Hatti seems to have been initiated into the summer sleepover circuit this year. She’s been having a ball. And so was the rest of our family this past weekend. Literally. Hatti and her friends convinced Blake and I that a game of keep-away was a good idea. So we put our speed and agility to the test. And ya know what? We’re not so young anymore. Those girls were quick and very strategic. Sadly for us, we were no match. But we had a blast trying.
The sleepover food was very simple. Grilled hot dogs, grapes, cherries, and Nacho Cheese Doritos. This easy meal left the ice cream sodas all the glory. It was fun to watch the girls’ excitement as they picked out their soda of choice (it was very evident they each enjoyed having their own soda bottle) and eagerly waited for their glass with a big scoop of ice cream.
The ice cream sodas were a real hit, and I enjoyed one right along with them, as I am apparently still cool enough for 8-year-olds. There was lots of silly happy conversation and, of course, never a moment of silence. That special sound was reserved for after midnight…
Ice Cream Soda
Fill a glass about half full of cold soda, holding the glass at an angle and pouring slowly to avoid creating too much foam. Gently place a scoop of vanilla ice cream into the glass, then pour more soda over the ice cream. The soda will fizz up, so pour slowly. Serve immediately with a straw and spoon.
My favorite sodas for these treats are root beer, strawberry, and orange, as you might be able to tell from the red drink tub. Feel free to use whatever you like, however. The orange Buddy’s Soda Pop shown in the first picture is brewed right here in Minnesota by Schell Brewing Company in New Ulm.
by farmgirl on August 9, 2010
I must confess.
I have made this peanut butter ice cream two times in less than one week.
It’s that good.
And I’m overjoyed that the recipe is so darn easy. Just throw some peanut butter and four other ingredients in a blender and cool in the fridge for awhile. Then pour the mixture into the ice cream maker and let the machine work its magic. That’s all it takes for delicious, creamy, peanut buttery frozen yum.
And what’s peanut butter without chocolate? This household has a strong commitment to the combination. So I whipped up a batch of hot fudge sauce, a recipe from my dear friend, Ann. She shared her family recipe with me many years ago and now it’s my own family’s go-to ice cream topping. This is incredibly easy to make and it disappears really, really fast!
To make the sundae shown in the photo, just scoop up some peanut butter ice cream, top with warmed hot fudge sauce, and sprinkle with crushed Heath candy bar (find bags of pre-crushed candy by the chocolate chips at the grocery store). It’s an awesome combination!
Peanut Butter Ice Cream
(print recipe)
3/4 c. creamy peanut butter
3/4 c. plus 2 T. sugar
2-2/3 c. half-and-half
pinch of salt
1/8 tsp. vanilla extract
Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Yield: about 1 quart
Source: “The Perfect Scoop” by David Lebovitz - This is a superb book, check it out!
Ann’s Hot Fudge Sauce
(print recipe)
3 T. butter
1/4 c. semi-sweet chocolate chips (I prefer Guittard brand)
1 c. powdered sugar
2/3 c. evaporated milk
Melt together butter and chocolate over low heat. Stir in powdered sugar and evaporated milk. Bring to a boil over medium heat then boil for 4 to 5 minutes, stirring continuously.
This doesn’t make a very large quantity and is easily doubled or tripled.
Source: Ann Hauer’s recipe box
I’m a Midwestern girl, raised on a farm. Wife of a 6’-7” man whose commitment to family is as tall as his stature. Mother of two smart & silly girls who help me enjoy life’s simplest pleasures. Fan of the old & the new. Admirer of all things thrifty. Kitchen mess-maker. Dabbler in anything creative. I’m fueled by family, friends, fabulous food, & alotta faith.
