Monthly Archives: September 2015

The Professor’s poppers

Again, with talking about the farmer’s at the market.  Yes!  Every year we get as many peppers from the Professors Garden as we can.  The peppers in the pepper and onion relish I make is almost all peppers from the professor.  Everything they grow is wonderful.  One year Madigan and I did a fancy tomato tasting at our house with the wide variety of tomatoes they have.  This post is about peppers.  I like to get to the market early and get as many, if not all of the jalapenos I can find.  Sometimes it is just a few, one year, when it was a good crop I was able to get like 5 pounds.  I love making poppers.

Here’s how I do it.  First I put on gloves, cause you never know how hot they are going to be.  I slice them in half, pull out the seeds and remove the veins (If you like it hot and playing popper Russian roulette skip this step).  In a bowl mix softened cream cheese, finely chopped onions and cheddar cheese.  I like my mix closer to the cheddar color vs the cream cheese color.  I then scoop the mix into the peppers.  Use non stick foil or spray  the pan.  I top with more shredded cheddar.  Sometimes I do bread crumbs, but didn’t want to run to the basement to get the GF breadcrumbs out of the freezer.


I bake them in a 385-ish oven for about 20 min.  (I say 385 ish because I sometime cook stuff before and after so I mostly set the oven for what the main dish will be–it’s hard to mess these poppers up)  When they start looking like this they are done.IMG_1655

Some of the cheese burns a bit, but who doesn’t love a little crispy cheese!  I will eat these until that last pepper is picked!


I love finding items at the market and making meal plans around what is available.  We can’t always to that, and in January I am sick to death of winter squash, but the seasons change quick enough to never really get tired of eating with the seasons.

Patchwork Potato Leek Soup

I love going to the Grandin Farmers Market on Saturdays buying what is in season and really enjoying the flavors of the season.  I also like when one vendor has all the key ingredients.  For the second week in a row, Patchwork Farm had potatoes and leeks.  It is a favorite here at our house and super easy to make. Melt some butter on medium, add a little salt and cut up the leeks. Cook those for about 10 minutes till they are soft.  I was making something else at the same time and had some extra onions so added those as well. IMG_1645

Once those are cooked down, add  1/2 cup of dry white wine.  Let that cook down a bit. I peel and cut up a pound of potatoes. I then add 3 cups of chicken broth,


Add a cup of milk or cream.  Simmer until the potatoes are “fork tender”.  I then take half of the mix and put in the blender (make sure you leave the top vented so you don’t pop the container) and blend till smooth.  I pour it back to the pan.  Then mix up the second half.


Pour the second batch back in pan, stir and let it cook for another minute or two.  Serve it up with a little parm or any other cheese you have on hand.


I make this once a week while the leeks and potatoes are available at the market!  Thanks again Patchwork for what you do!

Labor Day weekend

We didn’t go to the beach this year for the unofficial end of summer, instead rocked the weekend our way.  In the past at the beach, we would go with the group to PF Changs and get minced chicken in a lettuce cup.  This year, made it at home…so much better with bibb lettuce from Thornfield Farm!IMG_8055

We rocked some other apps–poppers, stuffed mushrooms…you know the good stuff.  Saw some friends at the market, hung out for a lazy Saturday.

Sunday before we went to see my family we made a detour for what we have decided is the best GF pizza around at Cootie Browns.

IMG_8058We bought the sauce so we can make it at home, between our visits.  Which seem to be every couple of months.  It was funny when we got sat, our original waiter from March, Landon, told our current waiter what we order.  I guess they remember us as the crazy people who drive 2 1/2 hours for pizza.

After pizza we went to see my sister, her son and his family.  We had such a great time, talking, laughing, holding babies and eating that I didn’t get a single picture.  It’s always easy and fun, the fastest 6 hours of my life.  Madigan and Noah hang out, we cook, laugh, tell stories, pass the baby to the person who doesn’t have their hands full, make sure Eva is happy with games and funny voices.

I have another trip planned for the beginning of next month with my mom in tow.  Can’t wait!