HERITAGE HEART FARM COOKBOOK AND FUN FARMY THINGS TO DO

A NEW RECIPE EVERY WEEK!  

     Although just about everyone else has one, a television show is not in this cook’s future. If it was, it would be the first program to feature the family dog barking, howling and flinging himself at the smoke alarm every time the drawer where the oven mitts are kept is opened!

     Remember to check out what’s cookin’ on the farm each week as a new seasonal recipe is featured. During the long winter months we’ll share stick-to-your-ribs recipes like Easy Chicken Pot Pie and Lazy Beef Casserole and when farmer’s markets and gardens are brimming with fresh bounty, we’ll have refreshing recipes that use all those herbs and veggies such as Lemon Parsley New Potatoes and Baked Summer Squash. And in autumn, can there be too many pumpkin recipes? We’ll also share fun “how-to’s” such as making herb vinegar and drying tomatoes. And, hey! If you have a favorite recipe, share it with us and we’ll put your name up in lights! Well, maybe not exactly in lights, but we’ll give you credit and tell a bit about you, too! Not only that, maybe your recipe or idea will show up in a future book! We'll keep all of each month's recipes here on the site until the next month. Don't hesitate to email and ask if you miss one!

One word of warning –You’ll have to supply your own smoke detector hound!

A FUN THING TO DO

 

If a friend is stuck in the house after surgery, you are trying to think of an unusual hostess gift or just want something fun to do - try a mini-garden. My aunt's friends put this adorable little planter together and surprised her. All it takes is a quick trip for a few small plants and potting soil and to the craft store for some miniatures. Let your imagination go - plant a little farm or fairy garden. Let the kids help. Everyone seems to have a fascination with creating a miniature world. In the photo it appears that a tiny gardener may have just left for a moment, perhaps to get a glass of iced tea. This one even has a tiny frog pond complete with a few bits of duck weed.

 

You will need:

* Potting soil mix

* Small plants - for starters, I recommend thyme and spicy globe basil (trees), Santolina,  Polka-dot plant, mosses and miniature ferns.

* A wide, open container with drainage holes, and that is deep enough to allow for root growth

*Decorative pebbles and gravel

* Miniature items - note the picket fence, chair and birdhouse

* And a little patience

Try not to over water and remember to trim the plants with scissors once in a while to keep your little garden tidy.

 

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I'm always looking for ways to use herbs. This is an unusual, but refreshing drink for a hot summer day. I've had the recipe for a long time and served this lemonade punch many times. The recipe comes from the first herb fair I ever attended - at the Marshaus Berry Farm near Defiance, Ohio. While they have retired from the nursery business, Marv and Judy still raise beautiful hostas. I learned a lot about plants from them over the years and I never left their place without a smile on my face. I do not know the origin of the recipe's name, but it’s perfect for summertime holidays or just keep a jug of it handy in the fridge! If desired, use artificial sweetener instead of sugar.

 

Patriot's Punch

Ingredients:

1 quart water

5 tablespoons fresh, whole mint leaves

3 tablespoons fresh, whole rosemary leaves

2 teaspoons fresh, whole sage leaves

1 cup granulated sugar

1 large can frozen lemonade concentrate

4 teaspoons sweetened, instant tea mix 

2 gallons water

2 lemons, sliced and studded with whole cloves

Fresh mint, lemon balm or lemon verbena leaves for garnish, rinsed and gently patted dry.

 

Directions:

1.  Bring 1-quart of water to a brisk boil. Pour over mint, rosemary and sage and steep for 10 minutes. Cool.

2.  Strain. In a very large container, combine this mixture with sugar, lemonade concentrate, tea mix and 2-gallons water. 

3.  To serve, pour punch over a tumbler of ice. Garnish with a clove-studded lemon slice and herb sprig.

Tim requested one of his favorite dishes to go with his Father's Day brats: Hot German Potato Salad.It is a perfect tangy accompaniment to barbecued pork of any kind.  I've made this salad for many years, but it's been a while since I'd whomped some up. After a long, hot weekend working outside, I used a shortcut: packaged, prepared bacon. 

 

Hot German Potato Salad

 

Ingredients:

2 pounds small red potatoes, scrubbed, quartered, cooked and drained

1/2  package ready-to-eat bacon, cut into small pieces

1 medium sweet onion, chopped

2 stalks celery, with leaves, chopped

2 tablespoons white sugar

1 teaspoon salt and 1/2 teaspoon celery seed 

or 1 teaspoon celery salt

1/2 teaspoon dried mustard

1 teaspoon fresh dill, snipped or 1/2 teaspoon dried

3 tablespoons cider vinegar

3/4 -1 cup water

 

Directions:

1.  Warm bacon pieces in large cast iron skillet. 

2.  Add onion and celery, cooking until almost tender.

3.  Over medium heat, stir in sugar, seasonings and vinegar. 

4.  Sprinkle flour over and stir constantly to avoid burning as mixture thickens.

5.  Stir in 3/4 cup water, adding more if mixture is too thick. Cook until bubbly.

6. Gently add cooked, drained potatoes to mixture, stirring to coat. Cook on low heat until all is piping hot. 

 

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I haven't bought strawberries at the store for several weeks now. They just look sort of tired. We'd rather wait for the local crop to come in. So, it's with much anticipation that we watch for the "U-Pick" signs to start popping up. Don't get me wrong, I don't "U-Pick" any more because I have neither the time or inclination. However, it's then that we know that fresh, juicy field ripened berries will be available.  We usually just have them sliced with a little sweetening, but this Fresh Strawberry Pie is Tim's favorite dessert (after apple pie). He usually requests it for his birthday. This natural glaze is so much better than the commercially prepared kind. 

 

U-Pick Fresh Strawberry Pie

 

Ingredients:

9 or 10-inch pie crust, baked and cooled

2 quarts fresh strawberries

3 tablespoons cornstarch

1 cup granulated sugar

pinch of salt

1/2 cup water

red food coloring, optional

 

Directions:

1.  Wash berries, drain in a colander until dry. 

2.  Combine cornstarch, salt and sugar. Set aside.

3.  Remove stems from strawberries, reserving few with stems 

     for garnish. 

4.  Using the nicest and most uniform berries, line baked and cooled pie shell with them, top    

     down. 

5.  Place remaining strawberries in a large saucepan and crush slightly. A potato masher may 

     be used, but I just use clean hands and squash them. They will cook down. 

6.  Sprinkle berries with cornstarch mixture.

7.  Cook over medium low heat, stirring constantly, until mixture comes to a boil. Cook until it 

     thickens, about three minutes. For brighter color, a little red food coloring can be added at  

     this point, if desired, but I usually don't.

8.  Remove from heat and let cool to almost room temperature, stirring occasionally. (If poured 

     into pie shell too soon, it will cook the fresh berries.)

9.  Pour cooled mixture into pie crust, spreading evenly. Garnish with a fresh berry with stem on  

     top.

10.  Chill pie for about 2 hours or until set.

11.  Serve with freshly whipped cream. Heavenly!

More graduations! This time it was our niece Erin's party. Eve and I had so much fun icing and decorating 125 pink and white cupcakes and making brownie truffles - recipe in Heart and Hearth - Christmas on the Farm. We served one of my favorites: Crockpot Cocktail Meatballs. They are easy and get raves. You may choose to use ready-to-serve meatballs or your own recipe. This basic sauce is good on little smoked sausages or even hotdogs cut into bite-size pieces. 

 

Crockpot Cocktail Meatball Sauce

Ingredients:

1 cup whiskey 

1 cup dark brown sugar

1 large bottle prepared barbecue sauce, any flavor

1 medium onion, minced

1/4 cup Worchestershire sauce

2 teaspoons dried red pepper flakes (or to taste)

Desired amount of meatballs, cooked and grease drained. This makes a lot of sauce, good for one large crockpot full of meatballs

 

Directions:

1.  Combine all sauce ingredients. 

2.  Place meatballs in crockpot and pour sauce over.

3.  Cook on high setting until meatballs are heated through and sauce is bubbly. Turn crockpot to low for buffet serving. If you want to get fancy, serve in a chafing dish. This might be overkill with the hotdogs! Can cook all day, if stirred occasionally.