Clayton Harvest Festival

It was amazing to see the number of vendors and people who attended the Clayton Harvest Festival - even with the not so pleasant weather.

 

One of the new things I learned about the area was http://www.gojoco.com/ -- "Live off the Land" -- fits right in with our love of the Clayton Farm and Community Market. T-shirts for men, women, and kids - all sizes and colors.

Had to buy one for myself and my daughter.  My daughter lives in Atlanta, Ga but you can't take the Johnston County out of the girl.

We were going to be out of town next week so didn't buy a lot of fresh items for cooking.  But, we bought some great cheeses to take with us -- a good old-fashioned "hoop" cheese from http://www.701farmmarket.com/ and a goat cheese from http://www.prodigalfarm.com/.  Have some future ideas we will work on for using these two types of cheeses.

With the arrival of fall -- next week we will be buying and looking for things we can make with sweet potatoes. Of course, the traditional sweet potato pie, sweet potato muffins with raisins, and a new item that will be trying is sweet potato dog biscuits -- yes vegetables are good for your pets too!

Amazing Blueberry Options

It might be the end of the fresh blueberry season - but most of us were smart and have put away a few in the freezer for just such occasions as this past weekend. We traveled to Atlanta to spend time with our daughter and son-in-law. She is just like her mother -- loves to cook and try new things - especially from fresh, local growers. All of the blueberry ingredients that are mentioned in this blog came from Creekside Farm, 300 Pine Tree Rd., Selma, NC. They can be reached at 919-965-9969 or info@creeksidefarmberries.com

We made Blueberry Muffins -- recipe compliments of new cookbook my daughter received from her husband  (My daughter is the creative one - can follow her at http://www.lifeakaourjourney.blogspot.com/ )-- My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow

Makes 12

INGREDIENTS

• 1/2 cup unsalted butter, melted and cooled slightly
• 2 eggs (preferably organic)
• 1/2 cup whole milk
• 2 cups unbleached all-purpose flour
• 3/4 cup plus 1 tsp sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 cups fresh blueberries

PREPARATION

1. Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

The skinny

232 calories per muffin, 10 g fat (6 g saturated), 33 g carbs, 1 g fiber, 4 g protein

We also have made these using Splenda Blend for Baking - for those who have the need for less sugar.  However, the little bit of sugar sprinkled on the top is well worth it!

The next recipe we tried was a Blueberry Compote - great served over homemade biscuits:

INGREDIENTS

1 pint blueberries

1 Tablespoon butter

2 Tablespoons honey - Creekside Farm also has honey!

1 teaspoon cinnamon

PREPARATION

Wash and drain the blueberries.  Place butter in a saucepan over medium heat.  Add the blueberries and honey.  Stir.  Cook and bring to boil -- then turn to simmer and add cinnamon.   Cook until mixture thickens. Serve over waffles, ice cream, biscuits.

 

Another great product we have purchased is "Blueberry Syrup" -- yes it is fantastic on pancakes -- but how about using it as flavoring for your iced coffee?  

PREPARATION

Fill one large glass with crushed ice - add 2 to 3 tablespoons of Blueberry Syrup, fill 3/4 full with regular or decaf coffee, add cream or milk as desired.  Stir and enjoy the wonderful blend of coffee and the sweetness of the berry flavor.



Last but not least of things to try with Blueberries is "Blueberry Salsa". It has a surprising hint of tartness with a slight spicy kick.  The texture is just like salsa so bring on the chips.  Great for tail gate parties and with holiday season approaching will make great gifts.

Vegetable Soup

Let's make SOUP!  Not just any soup -- but vegetable soup with fresh vegetables from one of our local growers - Remember soup freezes well for one of those cold winter nights.

Ingredients

3 ears of corn -- scrape corn off of the cob

7 small red potatoes -- cut into bite size pieces - leaving skin on

3/4 to 1 pound of lean hamburger

1 medium onion - chopped

3 large tomatoes - diced

1/2 pound of okra - cut into bite size pieces

Salt and Pepper to taste

Preparations

In a large stock pot, add corn and potatoes -- add enough water to cover.  Cook for 15 minutes.  While corn and potatoes are cooking -- in a separate skillet -- saute the onions in a small amount of olive oil, add the hamburger until brown.  Drain the hamburger and onions by using a slotted spoon -- add to potato and corn mixture.  Stir in diced tomatoes and cut-up okra.  Add salt and pepper and bring to a boil.  Reduce to medium heat and cook for 30 minutes.

 

Cornbread is an essential "side" for serving with fresh vegetable soup.  I have always loved the cast iron pans for making cornbread -- this time we used my grandmother's corn stick pan.

Fresh vegetables (and Foothills Mountain Butter) compliments of: