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Hello fellow food lovers and welcome back to my kitchen. Let’s get one thing straight: eggs do not belong in potato salad! There, I said it. Some might argue that they add a certain texture or flavor, but I firmly believe that a true potato salad should let the potatoes and dressing shine without any eggy interruptions. So, if you're with me on this (and even if you're not), get ready to dive into a delicious, egg-free, onion-free homemade mustard potato salad that will steal the spotlight at any gathering. more
We are mid-season gardening but still harvesting zucchini so technically it's still zucchini season. And with that comes a new recipe to use the bumper crop in a tasty way. I can thank Facebook for this recipe, it came through my feed just in time, I was gifted more zucchini and wasn't sure what I'd do with it. Somewhat healthy, these little bites are packed with flavor and can be paired with any dish or meal. I like that they are baked, not fried,  making them easier for those watching their weight. They are perfect for people like me who don't care for zucchini alone. And if you grow your own herbs, use fresh basil and oregano to boost the flavor.  more
We are Alex and Anna and welcome to our veteran owned small-scale pasture-raised poultry farm, where we prioritize creating a welcoming environment for those managing Alpha-gal Syndrome. Our farm raises poultry without the use of mammalian products and is USDA-processed, ensuring our products are safe for individuals. We are committed to sustainable and humane practices, providing high-quality poultry that meets both ethical and dietary needs. We will be at the market every Saturday! more
The 90's are returning to the Ozarks this week, and I don't mean the decade, it's the temperatures.  When it gets this hot most folks are looking for a frozen treat to cool off with so this week it's all about keeping our cool. While ice cream is the #1 frozen must-have, there are tons of other choices that shouldn't  be overlooked. So, let's get started. more
There's nothing quite like the smell of barbecue ribs sizzling on the grill. The anticipation builds as the smoky aroma fills the air, promising a feast of tender, juicy meat coated in a spicy, tangy barbecue sauce. Today, we're taking your taste buds on an adventure with our Grilled Barbecue Ribs with a Kick. This recipe is perfect for backyard cookouts, family gatherings, or any occasion that calls for a mouthwatering, unforgettable meal. Let's dive in! more
Welcome to the delightful world of Italian cuisine, where simplicity meets flavor in the most extraordinary ways. Today, we're diving deep into the heart of Roman culinary tradition with a dish that has enchanted food lovers worldwide: Pasta Carbonara. This classic Roman dish, known for its creamy texture and rich flavors, is a testament to the beauty of authentic Italian cooking. Get ready to embark on a gastronomic adventure that will transport your taste buds straight to the cobblestone streets of Rome. more
Local Sweet Corn at the market every Saturday at Ford Family Farm’s booth. And Delicious Street Corn coming soon from Providential Farms booth. more
Anyone who knows me knows I love a good hamburger and prefer one over a steak any day. But, not all hamburgers are created equal. From fast food burgers to hand-ground and lean, the choice is yours but for me, it's nothing less than ground round.  Since it's grilling season with the classic hamburger taking the top spot for the most grilled meat, I'm upgrading the common burger to a patty melt, that you can also grill. Tiny Naylor, a California restaurateur, invented the patty melt in 1940 and it quickly became a household favorite, but you rarely see them on menus anymore. A good patty melt starts with a good burger of course and a sturdy bread. Sourdough is my first choice, it holds up well, especially on the grill, and adds a old-fashioned flavor. Cheese of your choice but cheddar is the most popular but don't let that stop you from using your favorite just don't skimp on the quality. Lastly, onion is a must as it caramelizes while it cooks, melting in your mouth.  more
Where did June go? We celebrate the 4th of July tomorrow and while it's almost always hotter than a firecracker, I want to make some soup! Are you the type of person who doesn't like to eat or drink something hot when the temperature outside is hotter? I'm not. I drink coffee year-round and I'm not afraid to make soup during a heat wave, as long as the air conditioning is working properly.  For gardeners, harvesting cabbage is underway or over and like most, are looking for ways to use it up or can it. This soup I'm sharing today is a winter favorite but will also be a summer favorite too for the freshness of the cabbage, which just makes everything more tasty. This soup also freezes well so you can tuck a jar or two away for a easy, heat up meal.  So, if you grow your own cabbage or bought some, be sure to try this delicious soup, paired with a salad or some crusty bread, there isn't much left to say. But, have a safe and tasty 4th of July!  more
As the 4th of July approaches, excitement fills the air with thoughts of fireworks, family gatherings, and of course, delicious food. One dish that never fails to impress at any summer barbecue is a vibrant, flavorful cold pasta salad. This recipe is designed to be the ultimate side dish for your backyard festivities, combining fresh ingredients, bold flavors, and a touch of creativity. Get ready to wow your guests with a pasta salad that’s as patriotic as it is delicious! more
Hello fellow food lovers and welcome back to my kitchen! Cool off this summer with a refreshing homemade Italian Ice! It's easy to make, irresistibly delicious, and perfect for those hot days when you crave something light and sweet. more
Summers in the Ozarks are never the same but one constant is agreed, it gets hot!  When the temperature reaches 90 and above mixed in with some humidity at any percent, it's just uncomfortable.  I beat the heat by fixing lighter meals on those days, with more salads and no heavy main course. In the past, I've shared my family's favorite salad, Mexican Salad which I make a lot over the summer, if there are any leftovers, it's good cold the next day too.  Another favorite is the classic potato salad, it's so good I make it year round and is even better made with fresh-dug potatoes from the garden.  There are so many pasta salads that you could never get bored eating this side dish. But, just when I thought I had heard of them all comes a garden favorite made into a summer salad. We enjoy BLT's  (with our homegrown tomatoes) for a light meal with a salad but now you can have both in one dish. This BLT Pasta Salad has all the flavors of the popular sandwich and with the filling factor of pasta. You will want to make this dish for your next barbeque or family gathering, so keep this on the fridge for when you have a day that's too hot to cook. Enjoy and keep cool.  more
Summer is the best time to buy and use fruit for its freshness and availability.  On this Father's Day, lemon curd comes to mind. My Dad was an excellent gardener, and I'm so thankful I got that gene from him. He lived in California where you can grow just about anything.  He always had lemon trees in his backyard; whenever he visited, I got a big box of lemons. This was before the internet, so I had to turn to my canning books for ways to use all those lemons. That was my first time making lemon curd. I gifted my Dad a jar and he was hooked. So, the deal was that he got a jar of lemon curd every time he brought me lemons. Sweet! Fruit curds are a wonderful way to use extra fruit. They are generally a mixture of fruit juice and zest that is cooked slowly until thickened with eggs, sugar, and butter to make a creamy spread.  Lemon curd happens to be the most popular. You can use it on toast, muffins, and hand pies, or straight from the jar.  Since it's much harder to grow lemons here, be sure to look for big lemons, organic or Meyers if you can find them to make this curd at home. It's fairly simple, just don't let it burn. I hope everyone had a great Father's Day, I hope you made some new memories or remembered the old ones. Lemons aren't just for lemonade anymore.  more
Summer is upon us and the market is in full swing with many of your summertime favorites! Jay and Marcela returned last Saturday with their refreshing and cool Columbian Fruit drinks. Summer produce is beginning to pour in: peaches, berries, green beans, squash, zucchini, cucumbers, tomatoes, peppers, greens, and more! more
Hello, sunshine lovers and dessert enthusiasts! The summer heat is upon us, and what better way to cool down than with a scoop (or two) of luscious homemade peach ice cream? Imagine the sweet, juicy flavor of ripe peaches swirling together with creamy, dreamy ice cream—it's like capturing the very essence of summer in a bowl. Today, I’m sharing a delightful, detailed, and downright delicious recipe that’s sure to become a seasonal favorite. So, grab your aprons, and let’s dive into this frosty adventure! more
We wish all our Fathers a happy and great weekend. Largent Farms (Dori Largent) will have a table set up for the kids to color a free card for their Dad. Plus, all Dads who come to Dori’s booth will receive a free bag of dill pickle flavored peanuts while supplies last. Dori will have fresh produce from her farm: beets, zucchini, yellow squash, cucumbers, cabbage, broccoli, mixed greens, Romaine heads, green beans & fresh herbs. Her awesome breads sell out fast as well. You can find Dori down by Shrimp Runner! more
Comfort food, some like a sweet treat while others crave something savory or salty. But, we all can agree, that comfort food is more than an excuse to eat said food. On this chilly day in June, I'm craving mashed potatoes and gravy, brown gravy to be exact. Not sure why, maybe it's the weather reminding me of a fall day or a Sunday supper. This recipe came through my email last week, from one of the many food groups I belong to, stating it came from her Mom's old recipes but no age was mentioned. At first glance, it reminds me of SOS or chipped beef on toast which I never did care for. This dish will become a family favorite I'm sure, with extra points for cooking from scratch. I love how it's served in bowls too, I'll have to dig out my casserole bowls with lids for this one. So, keep this recipe handy. more
Are you ready to embark on a culinary journey that will tantalize your taste buds and leave your dinner guests in awe? Today, we’re diving deep into the art of making a completely homemade pizza. This isn't just any pizza – we’re talking about a gourmet creation featuring the perfect balance of sweet and spicy, with red peppers, jalapeños, blue cheese crumbles, pineapple, and a hot honey drizzle. So, roll up your sleeves, dust off your apron, and let’s get started! more
Welcome to the first month of summer, June! The weather will be warming up soon making this treat the most popular. Ice cream is hands down the most loved summer treat. But, with it comes some unhealthy options we don't think about while consuming this creamy, cold dessert. For those of us watching our intake of calories, fats, and carbs, I have a better option if you are willing to look past the main ingredient.  Cottage cheese has taken on a whole new life and has become the top carb-friendly base. Yes, you can make ice cream with cottage cheese and it's quite good. I know that look on your face, it was my first reaction also but hear me out. The internet is trending with recipes for cottage cheese ice cream but I'm sharing a super easy recipe for you to try and decide for yourself.  With just 3 ingredients to start with, you can add in fruit, chocolate chips, nuts, you go wild but keep in mind, it starts out healthy.  Summer wouldn't be summer without ice cream and now, I can enjoy it and not worry so much when I have to step on the scale.  If you like this cottage cheese ice cream, do a  search for other recipes using it, it's a game changer!   more
Hello fellow food lovers, and welcome back to my kitchen. Today, I’m excited to take you on a culinary adventure that combines the rich, creamy texture of goat cheese with the sweet, succulent flavor of fresh figs. This recipe is perfect for a summer appetizer, a holiday party snack, or even just a delicious treat for yourself. So, without further ado, let’s dive into the world of Fig and Goat Cheese Crostini. more
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