Good Way To Use My Farm  Fresh Egg                          Omelets!
Made omelets for breakfast this morning. Bacon, tomato, mushroom and cheese omelets. Great way to use up some of my eggs as well as some tomatoes from the garden, they are really coming in right now.

Bacon, Tomato, Mushroom and Cheese Omelets
               
     6 eggs, beaten
     4 pieces cooked bacon
      1 medium tomato, diced
     1 cup chopped fresh mushrooms
     1/2 cup shredded mild cheddar cheese
     butter
     salt and pepper 

Heat a small non-stick frying pan over medium heat, add about a tablespoon of butter. In a small bowl mix the eggs until light and fluffy. Pour half of the eggs into the hot frying pan. Allow to set up, then lift edges of omelet, while tilting pan to allow uncooked egg to flow under so it will cook. When egg is set top half with bacon, tomato, mushrooms and cheddar cheese. Gently fold other half of omelet onto toppings. Gently side from pan onto plate. Repeat with remaining egg and toppings. Makes two omelets.

  Making "Patty Melt" Tonight

                              Patty Melts

   1 pound ground sirloin

   salt and pepper to taste

   1 small sliced onion

   4 slices American cheese

   2 sub rolls

   soft butter

   garlic powder

   Sauce:

   4 tablespoons mayo

   2 tablespoons ketchup

  2 tablespoons Mt.Olive sweet relish, deli style

  

Shape the ground sirloin into two rectangle shaped patties, season with salt and pepper on both sides. Heat non-stick frying pan over medium heat. Fry sirloin patties with sliced onions until juices run clear. Top with two cheese slices, allow to melt. Butter sub rolls and sprinkle with garlic powder, broil until golden brown, watching closely to prevent burning. Top roll with sirloin patty and cooked onions. For Sauce: Mix all ingredients together in a small bowl, spoon on top of patty. Makes two large sandwiches.

               

     More Goodness From The Garden,
                              Busy Canning
This week I've been busy making pickled beets. First I gathered the beets from my garden, then I soaked them in water, rinsed and repeat to get them nice and clean. Then I sorted them by size. Boiled small whole beets for about 30 minutes. The larger beets get boiled for 50 minutes. The larger ones get sliced and the smaller ones are left whole, for baby beets. Thinly slice some sweet onion, to be added in with the beets during the last 15 minute simmer time. I love these beets, my husband does not like plain beets, but enjoys them pickled.

Pickled Beets

                7 pounds of beets 2 to 2 1/2 inch diameter

                4 cups apple cider vinegar (5 % acid)

                3 cups sugar 

                2 cups water

                4 cinnamon sticks, broken in half

                12 whole cloves

                1 1/2 teaspoon pickling salt

                4 medium onions, thinly sliced (optional)

Trim the tops off of the beets leaving short piece of the stem to prevent bleeding of color. Sort by size.

Cook similar sizes together with boiling water and cook until tender (30 to 50 minutes)

Carefully drain hot liquid. Allow to cool.

Using plastic kitchen gloves, trim off roots and stems, and slip off skins (this is the fun part) Slice larger beets into 1/4-inch slices. Leave small baby beets whole.

Combine vinegar, salt sugar, and water. Place the spices into a cheesecloth bag and add to vinegar mixture.

Bring to a boil. Add beets and onions. Simmer for 15 minutes. Remove spice bag and discard.

Fill hot jars with beets and onions, leaving 1/2-inch head space. I put the small whole beets into pint jars (baby beets) and the sliced beets into quart jars. Add hot vinegar solution to beets in jars. Adjust lids and process in hot water bath for 30 minutes. Use this method for pints or quarts.

Must be clean

Sliced and ready for canning

Come winter these will taste delicious

      Treats For The Girls

Gave some squash and cucumbers to my chickens today, really hot and there is nothing they like more on hot days. Some of them seemed afraid at first, not sure of the offerings, but once one dives in they all come running, it's a chicken thing. They really seemed to enjoy the seeds. Same thing with bugs, if one goes after a bug, they all come running. Chicken can be quite amusing to watch.

What is it? You go first.

                  S-u-n-f-l-o-w-e-r-s !!!

"Teddy Bear" Sunflower (small variety)

Sunflower from "Evening Sun Mix" (medium variety)

This is by far one of my favorite flowers, I grew several varieties this year. They did not bloom in time to be entered into the local fair, but I will try again next year. Would love to plant even more of a variety. I'll have plenty of time to find more seeds. I also found out that a miniature horse around here likes to nibble on sunflower leaves, even though they had fencing around them, to protect them from nibblers, he manage to have a pretty decent snack. Flowers make me happy, hope they do the same for you.

Sunflower from "Evening Sun Mix" (medium variety)

                                           

"Sunshine" Sunflower (large variety)

Sunflower from "Evening Sun Mix" (medium variety)

Some of the Prizes I Won At The Local                      Fair This Year

I got lots of ribbons this year, as well as some prizes for special contest I entered. Took first place in a three of the special contest. One contest was the Virginia Egg Council, one was for King Arthur Flour and the other was  Red Star Yeast. Prizes from the Virginia Egg Council included an apron, cookbook, a coupon for a dozen free eggs. The King Arthur contest was a seventy-five dollar gift card for their products. I choose a diamond cut bundt pan, two mini spring form pans and a package of Christmas stickers. For the Red Star Yeast contest I got a year supply of Platinum yeast. Love this because, I love making bread and rolls. I also got two cases of canning jars for taking "Best In Show" for a jam and a relish that I entered. I got two unexpected prizes just for entering, I received one in the mail already and I'm waiting on the other one to be shipped. The one I received is a  Wilton's cupcake decorating tip set.

            Squash Casserole

I have been making this casserole for years, simple to put together and delicious. My family loves it. Many family members  and friends ask for the recipe. I used fresh squash from my garden.

Before baking

Ready to eat

Squash Casserole

3 cups sliced yellow squash, cooked and drained
1 can cream of mushroom or chicken soup
1 cup shredded cheddar cheese 
1 cup sour cream
1 small onion chopped
1/2 package seasoned stuffing mix
1 stick butter
cooking spray

In a medium saucepan add squash and onion to enough water to just cover, bring to a boil, cook for 15 minutes. Drain squash well. In a medium mixing bowl mix together the  soup, sour cream and  shredded cheese, add cooked squash, stirring gently until mixed. In a small saucepan melt the butter on low heat, stir in the half package of stuffing mix. Line a casserole dish, sprayed with cooking spray, with half of the squash mixture. Top with half  of the stuffing, add remaining squash mixture and top with more stuffing. Preheat oven to 350 degrees and bake for 35 to 40 minutes.

Note: I do add about 1/2 cup of extra shredded cheese on top of the squash mixture before adding the last layer of stuffing mix.

         Farm To Table,              Garden Goodness!

When you grow it on your farm and bring it to your table, that is as fresh as it gets. I always take great pride in knowing that my family can enjoy fresh vegetables that I grew. I took some of the green and red cabbage and made a simple coleslaw. So simple and so good.

Coleslaw

5 cups shredded green cabbage, or finely chopped

1/4 cup shredded red cabbage, or finely chopped

3 tablespoons finely chopped sweet onion

1 1/4 cup mayonnaise

1/3 cup sugar

4 tablespoons apple cider vinegar

1/4 teaspoon celery seeds (optional)

Place all of the shredded cabbage and chopped onion in large plastic mixing bowl, lightly toss to mix. In a medium plastic mixing bowl mix together the mayonnaise, sugar, vinegar (and celery seed, if using) stirring well to dissolve sugar. Pour mayonnaise mixture over cabbage mixture. Toss lightly until cabbage is evenly coated. Refrigerate until ready to serve.

Note: Finely shredded carrot can be added as well (great for added color), my carrots are not quite ready yet.