Clover and The Crew “This land pulses with life. It breathes in me; it breathes around me; it breathes in spite of me. When I walk on this land, I am walking on the heartbeat of the past and the future. And that’s only one of the reasons I am a farmer.” ~Brenda Sutton Rose
Farmgirl celebrating her 4th birthday September is my birthday month, and thankfully, I’m turning another year older. I am now firmly into my fourth decade–or as Farmguy corrected–fifth decade, because you count 0 to 10 as your first decade…..okay—whatever! The bottom line….I am forty-something and well into the journey of my life. And, with this understanding, I started considering […]
Farmgirl Green Hill Farm Summer 2019 Yesterday was Women’s Equality Day. You may have missed it, because like most of us, you were probably celebrating National Dog Day. 😉 At the behest of Rep. Bella Abzug (D-NY), in 1971 and passed in 1973, the U.S. Congress designated August 26 as “Women’s Equality Day.” The date was selected to commemorate […]
Bizou & Dash Green Hill Farm Summer 2019 *Many thanks to Alison Creasy Photography for these lovely photographs “A person can learn a lot from a dog, even a loopy one like ours. Marley taught me about living each day with unbridled exuberance and joy, about seizing the moment and following your heart. He taught me to appreciate the […]
This is the second recipe I’ve shared from the fantastic cookbook, Southern My Way—Simple Recipes, Fresh Flavors by Gena Knox. However, I have to say, this Georgia Caprese Salad with Lime Vinaigrette is my very favorite. Not only is it simple and delicious, but it also makes an elegant entree to serve to company. This Southern spin on an Italian classic screams summer. And, when it’s made with fresh, local peaches, you can’t stop it. Georgia Caprese Salad with Lime Vinaigrette *Use organic ingredients when possible Prep Time 15 minutes Yields 4 servings Ingredients: Dressing Juice and zest of 1 lime 1 tablespoon champagne or white wine vinegar 1 tablespoon water 1 tablespoon honey 1/2 teaspoon salt 1/4 cup olive oil (Everyday Sommelier’s Bramasole olive oil from Tuscany is perfect) 2 tablespoons chopped fresh mint Salad 2 (4-ounce) balls fresh, water-packed mozzarella cheese 4 (room temperature) ripe peaches, unpeeled, each cut into 8 wedges 1/2 cup fresh basil leaves Method: First To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. Slowly whisk in olive oil and set aside. Next Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves. Last Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly cracked pepper and serve. The vintage linens and lovely rose print plates belonged to my grandmother, Lois McManaway Rieley. Also, this peach caprese […]
Truffle and Clover Green Hill Farm 2019 *Photographs courtesy of Alison Creasy Photography “The important thing is not to think much, but to love much; and so, do that which best stirs you to love.” ~Sainte Thérèse D’Ávila Have a wonderful weekend!
When I think of summertime, there are a few things that always come to mind—mostly, because I grew up in the rural South. But, there’s just nothing like the sound of cicadas singing in the trees on a warm summer evening, a night sky so dark that you can see the Milky Way and almost every constellation. And, of course, fresh tomatoes picked right out of the garden—sliced and enjoyed between two pieces of bread with a bit of butter, mayonnaise, salt, and pepper…the classic tomato sandwich. My first memories of this iconic Southern treat were made while visiting my grandma. As a child, I would spend a week with Grandma and Grandaddy Dooley every summer. Grandma was a Sunday School teacher for many years, and she taught Bible School during the week I visited. I still remember the experience so clearly: riding the church bus around curvy, back country roads to Mt. Zion Baptist Church; listening to Grandma tell us a Bible story about Jesus and making a special craft in her classroom; singing “This Little Light of Mine” during choir practice; and, running around the old church cemetery as the sun set chasing lightening bugs with the other children. Anyway, it was during one of my week long summertime visits that I encountered the tomato sandwich. Most everybody in this rural area had a garden, and Grandaddy Dooley took pride in his tomatoes. So, there were plenty to […]
Farmgirl and Dash All photographs courtesy of Alison Creasy Photography “In daily life we must see that it is not happiness that makes us grateful, but gratefulness that makes us happy.” ~Brother David Steindl–Rast Wishing everyone a wonderful week!
Sex is good but not as good as fresh, sweet corn. ~Garrison Keillor Fresh, sweet corn is one of those treats you look forward to in the summertime, especially if you’re a gardener. There’s nothing quite like it! And, at the risk of sounding like “fifty shades of farmgirl,” I just had to include Garrison Keillor’s quote emphasizing how spectacularly good it really is. 😉 In honor of fresh, sweet corn, I’m sharing one of my favorite corn recipes—corn spoon pudding. I love it, because it’s super easy and amazingly delicious! It’s from a wonderful cookbook titled, Potluck at Midnight Farm-–celebrating food, family, and friends on Martha’s Vineyard, by Tamara Weiss. Corn spoon pudding is a recipe that was contributed to the cookbook by actress, Mary Steenburgen. Steenburgen writes, “this is a recipe that I grew up with in Arkansas and have made for many kinds of people. Also, it’s so wildly popular that folks take one bite and instantly want the recipe.” Well, I have to agree with her. I always keep extra copies of this recipe on hand to share, because it’s a guaranteed smash hit. It’s the best cornbread you’ll ever eat! Corn Spoon Pudding Serves 12 *Use organic, non-GMO ingredients when possible Ingredients: 1 (8 1/2-ounce) box corn muffin mix 7 1/2-ounces of freshly cooked whole kernel corn or canned corn 7 1/2-ounces of creamed corn or canned creamed corn 1 cup sour cream (use sour […]
Biscuit–a sweet, new addition to Green Hill Farm Sadly, we’ve had to say goodbye over the last two years to six of our original ten flock members: Violet, Fern, Rosebud, Daisy, Button, and Heather. While it’s been heartbreaking at times, I’m grateful for the opportunity to care for and love these sweet, new faces. Buttermilk and Biscuit have had […]