Merry Summer Days on the Farm

 Ahh, those sun-basked Ohio summer days are truly glorious at beautiful Merry Mount -- with the fast-growing kids already butting heads, abundant gardens, multi-hued flowers everywhere, warm gatherings with assorted friends on an evening patio, a bit of vino perhaps, and of course scrumptious meals served al fresco. Take a peek at a few recent gatherings and scroll down for some summery recipes.

 

 

 

Watermelon Salad with Arugula, Goat Cheese and Candied Walnuts
6 pieces of watermelon cut to 1 inch thickness (or multiple small slices of watermelon)
2 cups baby arugula
2 T fresh mint, chopped
2 T extra virgin olive oil
juice of one half a lemon
salt and pepper
1/4 cup crumbled goat cheese
1 T balsamic vinegar
1/2 cup candied pecans or walnuts

Place watermelon on individual salad plates. In a medium bowl, toss arugula and mint with olive oil, lemon juice and salt and pepper. Top watermelon with arugula mixture. Sprinkle each salad with goat cheese and nuts; drizzle with balsamic vinegar.

Risotto with Asparagus, Peas and Basil

4 C chicken stock
1/4 cup unsalted butter
1 T olive oil
8 shallots, finely chpped
1 1/2 cups arborio rice
1/2 cup white wine
12 oz asparagus, trimmed and cut into 2 inch lengths
1 cup fresh peas
finely grated zest from 1 lemon
1 1/2 cups freshly grated Parmesan cheese
large handful of fresh basil leaves, torn
salt and pepper to taste

Heat stock in saucepan until almost boiling; reduce heat and keep until barely simmering.

Heat butter and oil in heavy Dutch oven. Add shallots and cook 1-2 min until softened but not browned.

Add rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 min. Pour in the wine and stir until it has been absorbed.

Add 1 ladle of hot stock, stirring until absorbed. Repeat. After 10 min, add the asparagus peas and lemon zest and mix well. Continue to add the stock at intervals and cook as before, for 8-10 min until the liquid has been absorbed and the rice is al dente.

Add reserved stock, Parmesan, basil, salt and pepper. Mix well. Remove from heat; cover and let rest for 2 min.

Spoon into warmed bowls and top with basil and grated Parmesan. 

New Kids on the Block

We're baaaa-baaa-baaack! So, MFBAF may have taken a brief hiatus over the chilly winter months, but that doesn't mean we were sitting on our laurels. Au contraire, as it were. In fact, SOME farm residents were extremely busy, well, gestating. Right Clara?

And here's what her winter o' work produced:  THREE sweet, fuzzy, long-legged little baby goats! Two boys and a girl.

Actually the fertile Clara birthed an unprecedented five babies (unheard of in these parts) but the two tiniest didn't make it. I made an afternoon trip to the farm when the kids were just two days old.

SOOOO cute!

Not even a pound apiece!

Clara's an awesome mommy.

These babies will be out playing in the little pasture before you know it!

Cheers to little baby goats!

And to celebrate, a yummy goat cheese dip and a green olive tapenade.

The farm is looking good on these late spring days.

Of course, the farm never looks anything but good -- no matter the season!

Here are few recipes for you -- in case you want to celebrate a baby goat too!

Goat Cheese and Cherry Tomato Dip

1 tablespoon olive oil

heaping spoonful of light mayo or greek yogurt

1 (8 ounce) log goat cheese

3/4 cup crumbled feta

1 clove minced garlic

1/4 teaspoon salt

1 teaspoon lemon juice

1/4 cup freshly chopped basil

1/4 pound yellow cherry tomatoes, halved

1/4 pound red cherry tomatoes, halved

toasted bread or crackers for serving

Preheat oven to 350F

Spray a small 6 inch baking dish with nonstick spray.

In a large bowl, mix together the olive oil, mayo/yogurt, goat cheese, feta, garlic, salt, lemon juice, and basil. Use a spoon to combine as much as possible, although it doesn’t need to be perfect. Stir in half of the tomatoes.

Pour mixture into baking dish and top with remaining tomatoes.

Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned.

Serve with toasted bread or crackers. 

Todd English's OLIVES Tapenade

 1 large jar of green, pitted olives (approx 32 oz)

1 T capers

1 T minced garlic

zest of half an orange

1 cup chopped fresh mint

1/3 to 1/2 cup EVOO

1/2 T black pepper

Combine all in food processor until just chopped (don't puree). Let sit in fridge for several hours or more, then serve with crackers. 

Winter-Time

(Sunday, Jan. 10) Where has winter been? Last night at midnight, I got a text from Jim and Dave -- on a truly balmy but drizzly January 9th, they were sitting on their porch enjoying a little Queen Anne...in their pipes! Who knew it would be so warm STILL? Usually Ohio is absolutely freezing about now.

This morning was a different story, and I guess it's finally time for winter. We woke up to windy, cold and snowy weather. I have to admit the big snowflakes drifting down and frosting the tree branches and yards are quite pretty. Thankfully, I did all of my errands yesterday, and now I have a big pot of (Dave's recipe) cassoulet in my crockpot. It smells divine.

But I digress. Back to Queen Anne. That's the name of the special tobacco that I bought Dave as a Winter Solstice gift for his trusty (but only-occasionally used) pipe! This year, there were nine of us that gathered at Merry Mount for our favorite evening -- the Winter Solstice celebration, and our kick-off to the holiday season!

Lee and Robert joined us (fresh from the White House!) and donned some pretty snazzy outfits.

Pat's theme this year was "...till time and times are done" and he had some pretty awesome readings for us (some composed especially for the event by him and Robert!).

And the outstanding, delectable, always-amazing menu from Rett included:

Champagne with assorted liqueurs and berries

Appetizers: assorted cheese board, bacon-wrapped dates, goat cheese

 and cranberry spread, and salted pecans (Vivi)

Mary Anne's famous salad

Rett's cabernet-braised short ribs with gorgonzola polenta and mixed herb gremolata

Halibut with clementine gremolata

Roasted carrots

Monticello rolls

Italian lemon marscapone layer cake (Dave)

A little wine!

The table was gorgeous! 

And just get a load of this dessert:

After dinner, a bit of jollyment (is that a word?) with all the guys. I'm not sure if they were singing or yelling. Goofballs.

 

For a special gift, Rett and I (at several of our friends' requests), made a cookbook filled with photos and recipes that we've shared as a group -- mostly at Merry Mount and at the cabin in Pennsylvania. I think everyone liked it!

 

Happy New Year! Here are a couple of readings that Pat put together for us each to read, and a recipe to enjoy!

Vivi's Time (by Loreena McKennitt)

When white-beaded frost hath threatened his worts,

And fallen from branch and brier,

Then time away calls from husbandry halls

And from the good countryman's fire,

Together to go to plough and to sow, 

To get us both food and array,

And thus with content the time we have spent

To drive the cold winter away.

Jim's Time: Healing Heart (by Robert Bode)
Here, time is moving
In quiet breathes and
in the long, slow turn of seasons.

Here, the pain of love's arrow,
Once scarlet,
Fades to memory.

Here, the sigh of tides
And fall's surrender into snow
Mark a white forgetting.

Here, layers of wonder
And the heart's gentle song
Callus out again
      into the morning
      into the light.


Recipe: Halibut with Clementine Gremolata:
Gremolata:
3 clementines
1/3 cup chopped fresh Italian parsley
1 t. sea salt
1/4 cup extra virgin olive oil

Fish:
1 clementine  
4 6-ounce halibut fillets  
Extra-virgin olive oil (for drizzling)
 

• Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD Gremolata can be prepared 4 hours ahead. Cover and refrigerate.

• Preheat oven to 350°F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only). Cut four 12-inch squares parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and freshly ground black pepper. Drizzle halibut lightly with olive oil. Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.

• Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet). Remove rimmed baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve!

A Merry Anniversary

A group of us happily gathered last weekend to toast Rett and Pat's two-year milestone of being farmers at Merry Mount! 'Twas a beautiful weekend for such a lovely celebration amongst old friends. Following are some photos of the anniversary weekend...and my list of 24 (two years via months) things I love, love, love about the farm:

The absolute beauty of the "big sky" at Merry Mount -- be it pink sunrises, orange sunsets or a puffy-cloud afternoon.

Treasuring the same farm views during each glorious season.

Realizing that their move didn't mean losing good friends; it meant gaining a wonderful place to gather together.

The girl goats are pretty cute.

Rett's pure joy of Merry Mount in its entirety -- from her spacious pantry to her barn and garden!

Pat's joy of tinkering around the farm.

Oh, and memories of how much Rio enjoyed being a farm dog. And how she loved Jackpot! And yes, Jack WAS the farm dog!

Waking up early (as I do) to coffee on the sun porch. Added bonus when there's a candle already glowing. Super bonus: a brilliant sunrise.

Pat and Rett's joy and warmth at sharing their special place. And Rett saying: Oh, Vivi, this is what I've always wanted to do!

Hanging on the front porch w/ Jim's bloody Mary's and maybe the guys lighting up a fragrant pipe. 

Dinner al fresco under a full  moon. And yeah, the fabulous food whenever we gather at the farm, no matter the season!

Watching for meteors on the hammock (through our closed eyelids?)

Bourbon tasting on the patio at night

Gathering still-warm eggs from the ladies

Bocce ball tournament

The winter solstice celebrations

Fresh peas, fresh tomatoes, snapping green beans, digging potatoes, shelling peas.

Sunsets. 'Nuff said.

A bit of poetry in the morning, thanks to Pat.

Lots 'o laughter

Super moon which led to Piper!

Breakfasts -- always so good -- fresh eggs, bacon and tomato gravy! And Rett's biscuits!

You can do anything you want at Merry Mount

Knowing our friendship is forever!

 

And here are a few recipes from the weekend:

Rett’s Olive Cheese Balls

4  cups of finely shredded sharp cheddar cheese

2 cups of flour

¾ c. butter

½ tsp. of cayenne pepper

½ tsp. of salt

Let butter and cheese softened and blend together.  Add rest of ingredients and mix well.  I mix this with my clean hands.   Pull of small portion of dough( a little less than a golf ball size) and wrap around a green olive and roll into a ball.  I like the bigger queens sized ones.  Place balls on a cookie sheet not touching.  Freeze.  When frozen, pop them off the sheet and put them in freezer bags.  This way you can bake as few or as many as you want at a time.   Bake for 15-20 minutes at 400 degree oven.   These are great with Bloody Mary’s or beer!!  

Hash Brown and Egg Brunch Casserole

4 Tbls. butter

½ medium onion , chopped

½ medium red pepper, chopped

½ medium green pepper, chopped

24 oz. bag of frozen hash brown potatoes, thawed

8 eggs

½ cup of heavy cream

1(4oz.) can of diced green chilies

2 cups of shredded sharp cheddar cheese

Preheat oven to 350 degrees.  In a deep 9” or 10” ovenproof skillet, melt butter and add onion and peppers and cook until onion is soft, bout 3 minutes.   Add potatoes and cook covered for about 5 minutes over medium heat.  Beat eggs and cream together.  Stir in green chilies, salt and pepper.  Pour evenly over potato mixture.  Sprinkle cheese over top.  Cover and bake for 10 minutes.  Uncover and continue baking for 15-18 minutes, until set in center.

Tomato Gravy

Fry bacon to get the drippings or use 2Tbls. of solid drippings.  Place in the bottom of a medium sized pan.  Cut up fresh tomatoes or use one can of diced tomatoes.  Stew until a little mushy.  Add 1 Tbls. butter.  Make a thin paste of about 2 Tbls. of flour and milk to make about 1 cup.  Get out all of the lumps!!  Slowly stir mixture into the tomatoes.  This will thicken.  Add more milk to the right thickness and it is a pinkish color.  Serve over hot biscuits!  Yum!