The weather couldn't have been better for today's Open Farm. Although I've hosted several Open Farm days for the CSA members, this one was for both members and customers of the "Organical Veggie List". Visitors got to pet Hattie and Lucy (the dogs), love on Smoky and Bandit (the cats) and we were mildly entertained by the Happy Hens.
Unfortunately my camera is still laying on the counter in the kitchen, untouched during the days' festivities. Just imagine the fresh greens in the high tunnels, gorgeous blue skies, Christmas lights in the house......there, you can see it.
Several tie-dye shirts found new homes, I have a feeling that many tubes of soothing lip balm are going to be in stockings this year, as will the awesome handmade soap bars that flew out the door!
The real reason for this communication is to pass along recipes for some of the snacks that folks asked for. The spinach balls were a big hit and they would be well served in a bun warmer to keep them warm while on the table. This recipe is from a cookbook from a Tennessee Federation of Garden Clubs cookbook, sponsored by Historic Racheff House and Gardens. I got suckered....uh....persuaded to buy the book when I was Pres of the Fairfield Glade Garden Club. It's actually a pretty good book. Here's the recipe:
2 (10 oz) pkgs frozen spinach
2 medium onions (1 cup finely chopped)
2-2-1/2 cups stuffing mix
6 medium eggs (I used Fresh Eggs from the Happy Hens)
3/4 cup melted margarine (I used butter)
1-1/2 tsp thyme
1-1/2 tsp pepper
1 tsp garlic powder or 1 large garlic clove, crushed
Cook spinach and drain well. Use paper towels to help dry spinach. (I pressed it into a sieve to get all the liquid out.) Combine all ingredients and mix well--I used my mixer. Refrigerate 2-3 hours or overnight. Form into about 1 inch balls and place on greased cookie sheet. Bake in 350 degree oven for app 20 minutes or until lightly browned. After baking, balls may be frozen and reheated in oven at 400 degrees for about 5 minutes.
The next favorite recipe was from the same cookbook and this one came from Moira Kay, WBIR TV co-anchor.
Sweet Vidalia Onion Cheese Dip
2 lg Vidalia or sweet onions, chopped (I used sweet onions)
1 cup reduced fat mayonnaise (I used regular)
8 oz sharp cheddar cheese, shredded
1-1/2 tsp Worcestershire sauce
Grease baking dish. Preheat oven to 375. Mix onions, mayonnaise, cheese and Worcestershire sauce. Turn into baking dish and bake for 25 minutes. Serve warm with crackers or chips (I used tortilla chips). I kept the dish on the stove eye on low while everyone dipped and munched, but my stove is very handy to the traffic pattern in the kitchen. A hot plate would work well also, but it needs to be served hot.
Lastly, is the homemade pimento cheese. I had clipped this recipe from a Southern Living magazine several years ago. It's called:
Our Favorite Pimento Cheese
Make the mayo mixture: In a large bowl stir together 1-1/2 cups mayonnaise, 1 (4 oz) jar pimentos, well drained, 1 tsp worcestershire sauce, 1tsp finely grated onion, and 1/4 tsp ground red pepper. Mix well.
Toast the pecans (I used walnuts): Toasting brings out the rich flavor of the nuts. Preheat oven to 350. Bake 1 cup nuts in a single layer in a shallow pan for 8-10 minutes or until tasted and fragrant, stirring halfway through.
Shred the cheese: Using the small side of a box grater, grate 8 ounces of extra sharp cheddar. Then use the large side of the grater to grate an 8 ounce block of sharp cheddar. (I cheated and used packaged shredded, but "they" say that fresh shredded really makes a difference. I'll try that next time.)
Stir together and enjoy. It may be stored in the fridge for up to 1 week.
No one asked for the recipe for the M&M's or Nutter-Butters, but then I don't think anyone tried them either That's all for now--I'm going to put my feet up for a while!
Posted by Terry
@ 05:34 PM CST