Yes broccoli, after picking and cleaning some great broccoli crowns this morning for the Farmstand there was a the usual compost waste. While admiring the first broccoli of the year it was the compost greens that got me hungery and before I knew it they were in a pan with onions and butter sweating away. Maybe I was just hungry but broccoli greens now have a new home next to the kale in my fridge.
The infamous Oatmeal Chocolate Chip Cookies! I share this recipe with you, our blog readers. It is a favorite amongst our friends and family. A must have at every party! If I don't bring them with me to an event we are invited to, I am shunned and want to leave the party! They are that good! For those of you who hate to bake, or don't have the time, check out our farm store- coming soon packaged cookie mixes. Just add the wet ingredients and bake and you too can enjoy the ....
Banana Bread for a Saturday Morning
I tried out a new banana bread recipe this morning that I found in an old Food Network magazine. A wonderful thing about being stuck in the house with a newborn, other than the enjoyment of spending time with your new baby, is all the magazines you get to look at! Neighbors from all around shared their magazines with us, and I found a wonderful recipe for quick bread, that has quickly made its way in to my repertoire of baking! What is so special about this recipe? It is not too sweet, you taste the banana and walnuts, and the oats give it some texture- the perfect combination!
Preheat the oven to 350 degrees. Lightly butter and flour one 9 by 5 inch loaf pan.
Make the batter:
Mix 1 3/4 cups flour, 3/4 cup sugar, 1 teaspoon of each baking power and salt, and 1/2 teaspoon each baking soda, cinnamon (I always had a bit more cinnamon than is called for!) and nutmeg in a large bowl; add 3/4 cup chopped walnuts and 1 cup oats. In a medium bowl whisk either 1/2 cup cooled melted butter OR vegetable oil (I used oil in this recipe, I think it makes the bread more moist) with two eggs, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest. Stir in 3 small mashed bananas, then fold into the dry mixture.
Spread the batter into the prepared pan. Bake until a toothpick comes out clean about 55 minutes. Cool 30 minutes in the pan, then turn out to a cooling rack to cool completely.
I hope you enjoy your homemade quick banana bread as much as we did!
Welcoming in 2012, the first order of the year for custom gift baskets came with the line "Just make it what you're about". The Savory Sunday gift basket project is finished and now the baskets are in the hands of their new owners. It was a lot of fun putting together a sampling of our favorite things out there for people to enjoy. Red Wine Mulling Spice, Pickled Pears, Rosemary Cashews, Oatmeal Chocolate Chip Cookies, Rosemary and Garlic Olive Oil and Paper Goods, all with that farm feel. We will have the Winter Red Mulling Spice and Tia's Oatmeal Chocolate Chip Cookie Mix for sale on the Store Page and the Farm Stand come spring.
Just ordered a Norpro Beans Frencher today to deal with our glut of large green beans. We are hoping to take single severing sized beans down to a size and freeze them for the winter, besides who doesn't like frenched greens beans.
We just happily finished running 12lbs of green beans threw the Frencher. They are bagged and frozen to add a little garden green to are winter dinners. We are putting this tool on the list of essential tools a garden/Kitchen should have. You may only use it once a year but you reap its reward for the rest of the year.