Let's go ahead and forget that we are at the end of spring and summer is well on it's way in many parts of the country -- we are going to spend a few days thinking about and cooking for HARVEST!!
Like many of you, fall and harvest time are my favorite time of year. Part of what makes it a favorite for me is the wonderful, comforting foods of the season.
|Gooseberry Patch's The Harvest Table |
When I think of The Harvest Table, my mind's eye sees a vintage scene where the farm wife has set a table laboring with food, much of it from her kitchen gardens, prepared for those who have come to assist her farmer husband with the harvest of his crops (or branding cattle, or cutting hay or .....). Her contribution is no small feat -- hours of cooking and baking go into each meal. Probably a very romantical notion in this day and age of mechinized farming BUT that is what my mind's eye imagines at the mention of The Harvest Table...I know, I've probably have read too many old books, lol.
When I recieved this book in the mail, I was thrilled to see some of my friends have recipes included (and I have 3 of my own recipes in there too). The chapters capture the season wonderfully - Hearty Autumn Brunch, Soup Supper with Friends, Simple Harvest Supper, Thanksgiving with All The Trimmings, Festive Fall Flavors and Save Room for Dessert. It was very hard to decide which recipes to include in my review -- I figured I'd go ahead and plan a day's menu - review and share recipes for Breakfast, Dinner (the noon-time meal) and Supper planned and made with the harvesters in mind.
The quentissential farm breakfast is bacon and eggs. My friend Tina's (from Gramma's In The Kitchen) recipe is wonderful and easily will feed an army of harvesters (or kids). I served this with warm flour tortillas to scoop this yummy, cheesy bacon and egg mixture into and lots of hot sauce for adding a spicy edge. YUM!!
|Camp-Time Eggs & Bacon|
Camp-Time Eggs & BaconGooseberry Patch's The Harvest Table (contributed by Tina Geroge, Eldorado AR)
1 lb bacon
1 doz. eggs, beaten
1/2 c. milk
2 T margarine, divided
1/2 to 1 c. shredded Cheddar cheese
In a non-stick skillet over medium heat, cook bacon until crisp. Drain bacon on a paper towel-covered plate. Cut bacon into 1/2-inch pieces and set aside. In a bowl, beat eggs and milk until well blended. Add one tablespoon margarine to skillet; stir until melted. Add egg mixture; cook over medium heat until eggs are set, stirring occasionally to scramble. Turn off heat. Add bacon and desired amount of cheese; stir until cheese melts. Serves 10-12.
For the cereal lovers, there is my recipe for Nutty Skillet Granola -- scooped over vanilla yogurt and sliced peaches is a real breakfast (or any) time treat!
|Faithfulness Farm's Nutty Skillet Granola|
Gooseberry Patch's The Harvest Table (contributed by: Gail Blain Prather, Hastings, NE)
1 cup quick rolled oats
1 cup old-fashioned rolled oats
1 cup sliced almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup wheat germ
1/4 cup vegetable oil
1/2 cup real maple syrup
3/4 cup light-brown sugar, lightly packed
1 cup raisins
In a large bowl, combine both types of oats, almonds, walnuts, pecans and the wheat germ. Set aside. In a 12-inch skillet, place oil, maple syrup and brown sugar. Place pan over medium heat and stir constantly until the sugar is melted and the mixture just begins to bubble, about 3 minutes. Add the oat mixture and stir well to completely coat with the syrup mixture. Reduce the heat to medium-low. Continue to cook, stirring occasionally, until granola begins to sizzle and toast, about 3 to 4 minutes. Be careful not to burn it. Remove the skillet from the heat and stir in the raisins. Allow to cool for 10 minutes. Transfer the granola into a sturdy container with a tight-fitting lid. Serve immediately or let rest until cool enough to cover and store. Will keep for up to 2 weeks. Makes about 7 cups.
No breakfast is complete without something yummy from the oven -- that would be my friend Nancy's Cranberry-Pumpkin Muffins. This recipe alone is the BEST reason to stock up on fresh cranberries and pop them into the freezer when in season!
|Nancy's Cranberry-Pumpkin Muffins|
Gooseberry Patch's The Harvest Table (contributed by: Nancy Girard, Chesapeake, VA)
1 c. canned pumpkin
2 eggs, slightly beaten
2 c sugar
1/2 c. canola oil
2-1/4 c all-purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 c. fresh or frozen cranberries, chopped
In a bowl, combine pumpkin, eggs, sugar and oil; mix well. In a separate large bowl, combine flour, spice, baking soda and salt. Make a well in the center of flour mixture; pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries (no need to thaw if frozen). Spoon into greased or paper-lined muffin cups, fillinf 2/3 full. Bake at 350 degrees for about 20 to 30 minutes, testing with a tooth pick for doneness after 20 minutes. Makes one dozen.
Hope you enjoyed breakfast from The Harvest Table -- check back on Wednesday to see what is for Dinner!
Oh, and I almost forgot -- you are probably wondering about the GIVEAWAY!! Oh, yeah, there is going to be one of those.
|Gooseberry Patch & Faithfulness Farm GIVEAWAY ~ The Harvest Table!|
I am doing things a little bit different this time around -- do you see 2 cookbooks and 2 Faithfulness Farm Apron & Tee Towel Sets in the photo? -- that is because I am giving away 2 prizes -- I am no math genius but by my calculations that DOUBLES your chance to win!!! Here is what you need to do:
1. The giveaway is open to Faithfulness Farm followers (old and new - so follow if you don't already).
2. Leave a comment telling me YOUR favorite fall dish - whether it is one you make or simple one you enjoy during the harvest season.
3. Bonus: Blog about the giveaway on your blog or post on Facebook or Twitter (be sure to tell me in your comment so I give you credit for it).
4. Check back on Wednesday for another bonus entry opportunity (oh, and more recipes too)!
Giveaway is open until May 30th - WINNERS will be notified on May 31, 2012!!
Posting to StoneGable's On The Menu Monday - thanks for hosting Yvonne!