Posted by jfoster on August 2nd, 2010
This is one of the first recipes from my box of organic veggies from Delvin Farms, a local CSA. They sell boxes of freshly harvested vegetables at a local farmers market for $35. Whatever was harvested that week , is what will be in your box so you never know for sure what you’re going to get. I’ve debating on buying veggies from them for two summers but I was always worried that the majority of it would go to waste. There’s something sacraligous about wasting food to me. I gathered up my courage and my $35 dollars and took the plunge. I love the idea of buying vegetables directly from a local farmer right down the street. The box was full of beautiful tomatoes, squash, blackberries, cucumbers, basil, corn on the cob, and lots more. $35 was a great deal for farm fresh organic veggies. I can’t wait to buy another box.
Corn, Okra, Tomato Saute
Ingredients
2 slices thick cut bacon, chopped
1 small onion, diced
1/2 pound okra, ends romoved and diced
2 ears of fresh corn
1 large tomato diced
1/4 cup water
1 teaspoon cajun seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1. Heat skillet on medium heat.
2. Fry bacon until done. Remove from skillet and drain on paper towels.
3. Add onions to skillet with bacon grease and saute until onions are softened
4. Stir in cajun seasoning, garlic powder, water, okra, and tomatoes. Cover and cook until okra is done. 7 or 8 minutes.
5. Enjoy.
Posted by jfoster on July 30th, 2010
Ever get that craving for a soft sweet glazed donut? Are you partial to blueberry, chocolate glazed, or cream filled? Whichever is your favorite, there’s a place in Nashville to satisfy that craving. I personally am a donut purist. I like plain glazed yeast donuts – no spinkles, frosting, or chocolate for this girl. Occasionally I’ll branch out and get an apple fritter or a sour cream donut, but I always come back to the glazed donuts I grew up on in West Virginia. In order to make this list, the donuts needed to meet the following criteria:
- They need to be soft and fresh. I hate biting into a donut that has a dry texture.
- They need to have the right amount of glaze in relation to the volume of donut. If there isn’t enough glaze, you’re left with tasteless dough.
- They can’t be too greasy. If the donuts aren’t draining properly, they can absorb too much grease which can ruin the mouth feel of the donut.
1. Sub House – 4501 Trousdale Dr. - The Subhouse is tucked into the end of a strip mall on Trousdale and is very easy to miss. I’ve passed that place a hundred time since I’ve lived in Nashville but never stopped in until a few weeks ago. The selection of donuts is small but the ones they have are fantastic. Made daily, they’re soft and fresh with an abundance of sweet glaze. They have great apple fritters too.
2. Shipley’s- Multiple locations – These are my husband’s favorite. They’re always fresh and the selection is good.
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3. Fox’s Donut Den - 3900 Hillsboro Road – The Donut Den has been in Nashville for 30 years and has lost of loyal fans. They have a great selection and they’re donuts are made fresh daily.
4. Homestyle Bakery- 2709 Murfreesboro Road – Homestyle Bakery is a full service bakery with only 3 or 4 varieties of donuts and apple fritters. They were fresh and soft and not greasy as donuts can sometimes be. They’re original glazed melt in your mouth.
5. Krispy Creme- everywhere - I grudgingly put Krispy Kreme on this list because I think they’re a little over exposed. There was a time in Nashville when you couldn’t get away from Krispy Kreme donuts. Every grocery store and conveniece store in town was selling their sweets. Over exposed or not, Krispy Kreme has great donuts and have even better honey buns.
Posted by jfoster on July 28th, 2010
With squash and zuchini being so plentiful during the summer, I’m always looking for ways to use them. The variety of zucchini I used in the recipe is called Golden Dawn. It has a bright gold color with green at the tips. It’s easier to find during the summer but it’s still not as plentiful as yellow goose neck or green zucchini. If you can’t find Golden Dawn any summer squash will do. Squash to me is best cooked to a tender crisp so don’t overcook or it will become mushy.
Ingredients
2 yellow zucchini, sliced into half moons
2 plum tomatoes, diced
1 tablespoon fresh basil
1 packet dry italian dressing seasoning mix
Instructions
1. Heat skillet to medium.
2. Add zucchini and tomatoes and saute for 5 minutes.
3. Add half packet of seasoning mix.
4. Stir for another 2 or 3 minutes. Cook until zucchini is tender crisp.
5. Stir in basil and remove from heat.
Posted by jfoster on July 25th, 2010
This is a Southern Living recipe that I’ve been wanting to try for quite a while. I got a pint of blackberries in my CSA box this week so I decided to try it. I made this recipe exactly as written but the next time I’ll add more fruit, maybe double the peaches. This recipe is easy but be careful to not overmix the batter. Overmixing the batter will result in a tougher crumb to your cake. If you aren’t crazy about blackberries, use 3 or 4 peaches instead.
Ingredients
- Streusel Topping (see below)
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 2 teaspoons vanilla extract
- 2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
- 1 cup fresh blackberries
- Powdered sugar
- Garnishes: fresh blackberries, sliced peaches
Preparation
1. Preheat oven to 350°. Prepare Streusel Topping. See recipe below.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
Streusel Topping
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Preparation
1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.
