2015 Real Veggies Farm Pictures

Monday, March 19, 2018

Two Shows In One Day! Saturday, March 24, 2018

This weekend on Saturday March 24th we are going to be attending two different shows.  You can find my parents at Elyria High School Craft Show, and I am going to be at Columbia Station Middle School Craft Show.

Saturday, March 24, 2018
Columbia Middle School Craft Show
Columbia Station Middle School
13646  West River Road, Columbia Station, Ohio
9am- 3pm 

Wednesday, January 31, 2018

Introducing.... Homemade Bagels!

I have been meaning to make some homemade bagels for quite some time now, and guess what?  I finally made some bagels, and boy are they good!  In fact I have a feeling that this may be something that you can look out for at my table, for future craft shows.

Homemade Bagels.....  Coming Soon!
 I also have plans to experiment with making a few other new kinds of breads this month, but it is going to have to be a surprise.  Check back soon to see my progress, and find out what kinds of breads you may find at the Real Veggies Farm table for 2018!

Can not wait to see everyone soon, starting in March!

Sunday, January 7, 2018

Recipe - Sweet Potato Cornbread

This is a recipe I have not made since 2012, because I have not had any of my own sweet potatoes since then.  I am thinking that this year I will have to grow some sweet potatoes, for sure.  I believe that I made it the first time for Thanksgiving in 2012.  I am not a huge cornbread fan, always seems to be a little too dry for me, but this was not your average cornbread.  It is the most moist cornbread I have ever had.  I think the sweet potatoes were what made it so very moist. 

Sweet Potato Cornbread
1 1/4 cups cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed sweet potato
2 tablespoons butter
    + enough milk to make 1 cup
2 eggs

Preheat oven to 350 degrees.  Mix together cornmeal, salt and baking soda.  In a separate bowl, stir together sweet potato, milk, butter (melted and cooled), and eggs.  Mix dry ingredients together with wet.  Pour into a 9"X9" casserole dish and bake for about 30 minutes.

Tuesday, January 2, 2018

Recipe - Stuffed Garlic Chicken Breasts (in a cast iron skillet)

Here is a recipe that I just cooked up today, for the first time, and let me tell you it was very very good.  I used a cast iron skillet, but I am sure if you do not have one you could just cook it in a regular pan on the stove, and then transfer the chicken into a casserole, but I would highly recommend using a cast iron skillet.  

Stuffed Garlic Chicken Breasts (in a cast iron skillet)
4 oz. cream cheese, softened
5 garlic cloves, minced
1 large onion, chopped
1/4 teaspoon red pepper flakes
4 boneless chicken breasts
salt and pepper
3 tablespoons canola oil
1/4 cup salted butter
2 tablespoons white vinegar
2 tablespoons barbecue sauce
1/3 cup parmesan cheese

Preheat oven to 350 degrees.
Combine the cream cheese, 3/4 the garlic and onion, and the red pepper flakes. 
Cut each chicken breast almost in half, to create a pocket for stuffing.  Stuff each chicken breast with cream cheese mixture, and secure breast closed with toothpicks.  Season each side of chicken with salt and pepper. 
Heat oil over medium heat in a cast iron skillet.  Sear chicken on each side for 3-4 minutes.
Transfer to oven and bake covered for 25 minutes.
Meanwhile melt butter in a small skillet over medium heat.  Add onion and garlic, and cook until almost translucent.  Add vinegar and barbecue sauce, and heat through. 
Remove skillet from oven and pour the sauce over the chicken.  Sprinkle the parmesan cheese over the chicken.
Return the chicken to the oven and bake covered for another 10 to 15 minutes, or until done.

To be served with the chicken I made some rice, but not just plain ordinary white rice.  Instead of adding water to the rice I added a can of my homemade vegetable stock and a can of homemade turkey stock.  I will have to explain in a future post how I make my homemade canned stock.  I use them in everything. 

Thursday, December 28, 2017

Recipe - Slow Cooker Creamed Corn

This recipe is the perfect Thanksgiving recipe because it is so easy, all you have to do is throw it all together in a slow cooker and mix it every now and then.  It can pretty much stay in the crock pot on low until you are ready to serve.  So easy, and so much better than plain sweet corn.

Slow Cooker Creamed Corn
1 quart and 1 pint of canned corn (or an equivalent amount of frozen corn or store bought canned corn)
1 (8 oz.) package cream cheese
1/2 cup butter
1/2 cup milk
salt and pepper to taste

Combine all ingredients in a slow cooker.  Cook on high for the first hour, then lower temperature to low for 2 to 4 more hours.

Monday, December 25, 2017

Monday, December 18, 2017

Recipe- Double Layer Pumpkin Cheesecake

This is one of the pumpkin pies that I make for Thanksgiving this year, and I know pumpkin time is pretty much over now, but it was so good that I just have to share the recipe.  I was not sure how I would like the idea of a pumpkin cheesecake, it just did not sound to great to me, but boy was I wrong.  It is very good, and so easy to make.

Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) deep dish prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

In a large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth. Blend in eggs one at a time.  Remove 1/2 of the batter and spread into the bottom of crust, and set aside.  To the remaining batter in the bowl add pumpkin, cinnamon, cloves, and nutmeg, an stir gently until well blended, and spread over the batter in the crust.  Bake in a preheated oven at 325 degrees for 35 to 40 minutes, or until center is set.  Allow to cool, then refrigerate for 3 hours or overnight.  Enjoy!

Graham Cracker Crust
(use for Double Layer Pumpkin Cheesecake)
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Mix graham cracker crumbs, sugar, and melted butter until well blended.  Press mixture into a 9 inch (for above recipe deep dish) pie plate.  Bake at 375 degrees for 7 minutes.  Cool.  If recipe calls of unbaked pie shell, just chill for about 1 hour.  (For above recipe I did not chill.) 

Wednesday, December 13, 2017

Recipe - Toasted Garlic Bread

Someone has brought it to my attention that I need to post some of my recipes from Thanksgiving.  I use to post recipes, but have not done so for a long time, so now that I have been inspired, here we go.  I have decided to try and post a recipe every week (at least for the next couple months, since I do not have any shows or markets to attend), so here is my first recipe of the week:  Toasted Garlic Bread

I made this the first time for Thanksgiving this year.  It is sooo easy and sooooo good!  After Thanksgiving I made this again to use up some french bread I had sitting around.  I cooked up about a half a loaf of french bread and me and my parents ate the hole thing  right away.

Toasted Garlic Bread
 about 1/2 a loaf of my French Bread (sliced)
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
4 cloves garlic (minced)
2 teaspoons fresh oregano
salt and pepper to taste
shredded mozzarella cheese for to of bread

In a small bowl mix butter, olive oil, garlic, oregano, salt and pepper.  Spread the mixture on the bread slices.  Low broil for about 5 minutes, or until bread just starts to brown.  Watch carefully to make sure they do not burn.  Remove from oven and top with cheese, return to broiler for 2 to 3 minutes, or until cheese is melted and bread is desired brownness.  Enjoy! 

Monday, November 27, 2017

Thanksgiving Pics!

I hope everyone had a great Thanksgiving!  It took me a while but I am finally getting around to posting my pictures from Thanksgiving!  Like always we made way too much food, but it all tasted so good!

Our Thanksgiving Turkey!
From Fair View Meadow Farm in Wellington.

Creamy Cheesy Turnips

Steamed Cabbage

Homemade Gravy

Mashed Potatoes with Chives

 Creamed Corn

Sweet and Sour Green Beans

Spaghetti Squash

Steamed Purple Cauliflower and more Steamed Cabbage

Macaroni Salad

Roasted Chinese Cabbage with a Chive-Mustard Vinaigrette

Garlic Bread Stuffing

Roasted Delicata Squash

Garlic Bread (Made out of my French Bread)

My plate at Thanksgiving, full of a little bit of everything!

Frank preparing the Chinese Cabbage.

My dad carving our turkey.

And my mom, having fun and toasting the camera, and waiting to eat.

This years pies.  
For some reason when I got up on Thanksgiving Eve and started to think about what kind of pies I was going to make that day for Thanksgiving, I must have lost my mind.  I was planning on making three regular pumpkin pies, but for some crazy reason, I decided that was not enough pies, for four people.
So I made 3 pumpkin pies, 1 honey pumpkin pie, and 1 cheesecake pumpkin pie. 

I hope everyone had a very Happy Thanksgiving!
From everyone at Real Veggies Farm!

Thursday, November 2, 2017

Upcoming Events - Saturday, November 4, 2017 & Sunday, November 5, 2017

Come see us this weekend at:

We will have:  pasta, bread, garlic, and some vegetables!
Hope to see everyone there!

Thursday, September 14, 2017

We have been really busy lately canning and freezing all our leftover vegetables that we bring home from the market.  The last 4 or 5 weeks we have been canning every week.
 This weeks canned foods:  Pasta Sauce, Tomatillo Salsa, and Canned Chicken

Here is most, but not all, of our canned foods.
Okra, zucchini relish, garlic scapes, tomato juice, corn, collard rolls, tomato soup, pickled beans, zucchini pickles, perch, pears, beans, pasta sauce, turkey stock, vegetable stock, chicken stock, yard long beans, summer squash pickles, zucchini bread and butter pickles, pickle relish, jellies, and more!

We still have to can some apples, more collard rolls, more pasta sauce, more perch, turkey stock after Thanksgiving, salsa, garlic, and I might try to can some radishes and turnips this year. 

Tuesday, September 12, 2017

Bruswick Farmers Market Pictures

This past Sunday I took some pictures at the market.  Here some of the pictures of our table at Brunswick Farmers Market.

You can get fresh cut herbs at the market!  Pineapple Mint, Chocolate Mint, Strawberry Mint, Chewing Gum Mint, Stevia, Oregano, Thyme, and more, are available to be fresh cut for you at the market.  You can not get any fresher than that!  Available only at Brunswick Farmers Market.

We also have available at both Valley City Farmers Market and Brunswick Farmers Market:
Golden Delicious Apples
Red Delicious Apples
Sweet Peppers (green, purple, and yellow)
Zucchini and Summers Squash (many different varieties)
Cherry Tomatoes (over 12 different varieties available, red, purple, green, yellow, pink, orange, and more!)
Slicing Tomatoes (Many different varieties)
Beans (Dragon Tongue Beans- yellow with purple stripes, Rattlesnake Beans- green with purple stripes, and Green Beans)
Purple, White, and Yellow Scallions
Potatoes (German Butterball, fingerlings)
Green and Purple Kohlarabi
Mixed Kale (around 6 different varieties)
Parsley Bunches
 Bagged Mixed Basil
Garlic (over 10 different varieties)
Garlic Braids
Garlic Grab Bags
Homemade Dried Pasta
Onion Bread
Garlic Herb Braided Bread
Cinnamon Swirl Raisin Bread
Zucchini Bread
and More!

Tuesday, August 29, 2017

Lots of Canning and Freezing

I have been busy lately canning and freezing.  I think I am starting to run out of jars, and I still have to can some pears, collard rolls (just like cabbage rolls but with collards), and have not even canned any tomatoes yet.  I will also have to can some more turkey stock after Thanksgiving.

Last week I canned some beans, made zucchini pickles, summer squash pickles, zucchini relish, and also froze some zucchini pancakes.  Can you guess what I have had a lot of lately?
Beans during the process of being canned.

 Zucchini Relish

Summer Squash Pickles & Canned Beans

Today was more zucchini pickles, froze 7 bags of shredded zucchini for zucchini bread, made two pear pies, made zucchini fries, and prepped some zucchini for bread and butter pickles which will be canned tomorrow (they have to soak overnight in salt).
 Zucchini Pickles

Shredded Zucchini, Some Zucchini Fries (the rest are in the oven), Pear Pies, and the Zucchini Pickles

Tomorrow I will be canning the zucchini bread and butter pickles, freezing beans, freezing peppers, and can some pears.  I am so tired of dealing with zucchini, but my plants are slowing down so I should not have much more zucchini to deal with, it should be time to move on to tomatoes.

This was the first year that I have tried canning zucchini, and I am very happy with how everything has turned out.  The zucchini pickles look just like cucumber pickles, and actually taste very similar to cucumbers too.  I ate my first jar of zucchini pickles in just a couple days, when it does not last long then it has to be good.

Thursday, July 27, 2017

Garlic, Farmers Market, Truck, and Farm Pictures

I have been really busy lately, once I finished working on my truck, I started planting, once I finished planting I started digging garlic.  I finished digging garlic last week, boy am I glad that is done, I had garlic everywhere!  Here are some pictures from the last couple weeks.

Lots of garlic brought home from the farm, just waiting to be strung and hung to dry.

Sweet Corn

More garlic, just brought home from the farm.

Brunswick Farmers Market, last week, Sunday July 23rd.

Lots of garlic at Brunswick Farmers Market.

Summer Squash, Winter Squash, Kale, and Kohlrabi at the Farm.

It's me!  
Picked up a load of straw for my garlic (in the fall) and some for around my tomato plants.

Here are some more pictures from my truck project:
A picture taken during the process of replacing my cab corners on my truck.

 Putting the truck bed back on my truck.

Here is a picture of my truck now that i am finished working on it. I still have to put the strip back on the cab corner/extended cab area.  Such a simple thing and apparently it is going to take me forever to do.  It was a lot of work, but soooo worth it.