Merry Christmas!

I hope everyone had a wonderful Christmas!

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.) 

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! 

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!

 

 

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. 

 

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I hope everyone had a very Happy Thanksgiving!

From everyone at Real Veggies Farm!

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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!

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. 

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

Dill

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!