September 28, 2011

Being from the South, we love a traditional breakfast but we often get requests for something a little less heavy to start off the day.  We keep frozen bananas in the freezer at all times to use in a shake in the morning.  Add some frozen strawberries, skim milk, yogurt and a little peanut butter for added protein and maybe a little vanilla or honey.  Whirl in the blender until smooth.  Stir in a little granola if you like texture in your morning meal.  This shake is satisfying until lunchtime, and the clean-up is easy.  Make sure to let bananas ripen before freezing and when freezing berries or any kind of juicy fruit, do so on a baking dish and then put them in a freezer bag after they are frozen.  They are much easier to use this way.  Have a great day!

September 27, 2011

It's about time to start separating and dividing plants...we love this time of year!  Instead of worrying where to plant your newly divided plants, replant them in plastic pots and place them side by side on a flat part of your yard.  Fill the spaces between the containers with mulch, and bank a thick border of it around the perimeter of the arranged pots.  They will winter over just fine (provided they are zone-appropriate of course!) and will establish some new roots in the pots.  When spring comes, plant in the new location, or share them with friends!  That first frost is coming, so get busy!!

July 27, 2011

Tired of the same old breakfast? Bored with bacon and eggs?  Next time you are entertaining friends of preparing a hot morning meal for your family, do something a little different. Take some fresh peaches or an apple, and cut into quarters and wrap each piece with bacon.  Bake in a 400 degre oven until the bacon is cooked.  And for the eggs!  Bake them in individual casserole dishes with a little cream, salt and pepper, and some parmesan cheese.  Serve with toasted bisuits and orange marmalade.  A great meal with easy clean-up!

July 19, 2011

Summer is so much fun...so many events and social gatherings!  Weddings are no exception.  If you're a bride-to-be please remember how important it is to have a fabulous wedding cake on your special day--it's the most important thing at the ceremony (except the bride of course!) and it is the one thing besides the dress that will be remembered long after the honeymoon is over (ha!) Impress your guests with a cake that goes with the theme of your wedding, as well as the colors you have chosen for the ceremony. Interested in making your own wedding cake?  Well...if you join us this fall for the new episodes of "Southern Fresh" we may just show you how...if you're lucky!  Have a great day!

July 15, 2011

With all the fresh fruits available at the market or farmstand, it's super-easy to have a homemade dessert every night.  Think of a creamy key lime, fresh strawberry, or even a peach pie.  Rolling out a pie crust can take time so consider this when making your next custard or cream pie dessert: mix 2 1/2 cups crushed pecans, 1/3 cup sugar and 4 teaspoons of melted  butter.  Add a little cinnamon or nutmeg (very little nutmeg!) and press this mixture into a pie pan, chill for half an hour, and then bake at 350 for no more than 15 minutes.  Let cool, and fill!  It's a great alternative to a flour crust, and its flavor will impress guests and family.  Enjoy!

July 14, 2011

"What do I do with all the parsley I have in my garden?" was a question from a friend yesterday.  Well, plenty!  As we all know, parsley makes an attractive garnish on any plate.  Chopped finely, and added to any dish, it can make other flavors explode!  Use a handful of chopped parsley when cooking with garlic as it softens and enhances its flavor.  Also, parsley has great health benefits; it has more vitamin C by volume than an orange, and it contains vitamins A  and D...and iron!  And remember when you pop some in your mouth, you are freshening your breath as well.  The deep,  dark green foliage of parsley adds beautiful color to any garden...flower or vegetable!

July 13, 2011

One of our friends commented on our facebook page today that bottled salad dressings just aren't very good.  Even though there are several good ones out there, we still think it's better to make your own.  Make sure that you use an extra-virgin olive oil and a good quality vinegar. We prefer the taste of balsamic vinegar, which is actually an aged reduction of white grape juice, because it is both sweet and tart.  Keeping the basic ratio of three parts oil to one part vinegar in mind, add the vinegar to your blender or processor and add the oil, with the machine running, in a slow steady stream.  All this dressing really needs is some salt and fresh-cracked pepper, but you can add any seasonings or herbs you would like.  This dressing is great made with a little honey and then warmed slightly and tossed with a spinach salad.  It's a simple recipe, and once you get used to making your own dressing, you'll probably never buy bottled dressing again!

Tip: If you plan to add fresh herbs to your dressing, chop them finely and stir into dressing.  Allow it to sit for a couple of hours in the refrigerator so those flavors can come together.

July 12, 2011

If you don't have an herb garden, you should.  Grow them in pots on your deck or porch so they can be within easy reach for cooking or drying.  And if you don't have fresh mint--any kind--in your herb garden, please start some.  We've used it to make a mint bearnaise and a mint pesto  to serve with lamb, and it has so many other uses.  Make a cherry-peach mojito, or chop it up to put in chocolate frosting on a cake.  Mix some with cucumbers, yogurt and a little garlic to make a great sauce for grilled chicken.  It's a versatile herb and perfect for this time of year.   The plant however, can be quite invasive so you should avoid planting it directly in the ground.  If you live in a very cold climate, choose peppermint.  Spearmint is best for tropical locations as it can tolerate the heat.  .

July 11, 2011

Next time you're at the market, remember to pick up a carton of heavy whipping cream...it's a great ingredient to have on hand!.  It's probably the most versatile ingredient you can have in the kitchen; it can be added to sauteed vegetables to make a quick sauce for pasta.  Use it for adding body to cornbread and  biscuits. Add it to gravy or sauce for extra creaminess, and don't forget that it makes the best topping for dessert--whip it with powdered sugar and vanilla, or reduce it on low heat to make a great sauce for cobblers or pies.  Splash a little on some fresh fruit for a delicious dessert or a quick breakfast....I guess we could go on and on!  Just save a tiny bit for your coffee...it will be the morning beverage you've always dreamed of!

July 9, 2011

A serious gardener will always have a serious compost pile, and he or she will usually have a heavy-lidded container on the counter or under a cabinet in order to collect egg shells, coffee grounds,  vegetable peelings, or that leftover salad.  When you're transplanting seedlings to a larger container or pot, take some of that pre-compost and whirl it in your blender with a little liquid, and pour some into the container before placing the plant in it.  It's like a protein-shake for the plant, and it gives them a great head start!  Now get out in the garden!

Remember:  It's not a good idea put meat scraps or bones into your compost.  It attracts unwanted pests, and if a neighborhood pet (or your own!) gets into it, the decaying material can make them very sick.

July 8, 2011

Tomatoes, and all vegetables, are easy to grow and the rewards are many! If you have problems in your area with blight, please don't be discouraged.  Once a week, spray those tomato plants with skim milk.  You'll find it helps to keep the blight at bay.  Also, if you have a problem with bugs on your plants, spray with water that has been infused with crushed garlic; the bugs hate this.  And for slugs...well, that's easy!  Place a saucer on the ground near the infested plants and fill with a little beer.  The slugs love it!  Just discard when it's full.  Happy planting, y'all!

July 7, 2011

When reading cake recipes, we're often asked to start with a " cake mix cake" (our Best Ever Coconut Cake is one!) and "bake according to instructions."   Sure, the recipe reads as though it would be delicious, but how many kitchens have a cake mix on hand!?  Well friends, today we're sharing a formula for homemade cake mix!   What a great idea!

2 cups all-purpose flour, 2 1/2 teaspoons baking powder, a teaspoon of salt, one and one-half cups sugar, and a half-cup of shortening.  Mix the dry ingredients together, and then cut in the shortening until mix looks crumbly.  Store in jars or air-tight plastic bags for up to six weeks.  To make the cake: Dump the mix into bowl, add three eggs, 3/4 cup of  milk and 1 1/4 teaspoon vanilla....beat on medium speed until smooth.  Pour into greased and floured baking pans and bake at 375 degrees for about thirty minutes, or until tooth pick inserted into cake comes out clean.

Tip:  If baking in a tube, place cake on top of an empty wine bottle after baking.  It will cool faster and remove easier.  Let cool completely before frosting!  Embrace your sweet tooth!