farm to table

Goodbye Strawberry Season

I am always so excited to get my first batch of strawberries each spring.ūüćď  It’s usually the official start of fruit season and they happen to be my favorite fruit!  Last fall we planted strawberries in the high tunnel  in hopes that I would get them even earlier than usual.  I had been saving all kinds of strawberry recipes and could hardly wait to make them.  However, my kids can put away some strawberries, eating them as fast as they would get ripe.  I finally gathered up several gallons and knew this was my moment.  The kids and I made strawberry lemonade, strawberry pies  (one full fat and one low cal, low carb), strawberry jam, strawberry pie filling, strawberry cupcakes, strawberry yogurt popsicles, and strawberry muffins. Sounds like overkill huh?  None of it went to waste, we shared with teachers, co-workers and relatives!

My favorite was the strawberry cupcakes.  I have been looking for a strawberry cupcake that is similar to my favorite “Strawberry Shortcake Cupcake” from Gigi’s cupcakes.  This one did not have the mile high icing but had a nice flavor and a melt in your mouth quality that I adore!  I’ll share the recipe below.


Strawberry Cupcakes


1 (15.25 oz) package white cake mix

1/2 (3.4 oz) package of instant vanilla pudding mix

1 cup strawberry yogurt

3/4 cup applesauce

1/2 cup water

4 eggs, lightly beaten

1 tsp strawberry extract

1 cup diced fresh strawberries (10 medium berries, cut with a knife not food processor)

Strawberry buttercream icing

1\2 cup shortening 

1\2 cup butter, room temperature 

pinch of salt

1 tbsp water

1 tbsp strawberry preserves, melted

1 tsp strawberry extract 

1\2 cup Finely chopped strawberries

4 1\2 cups of powdered sugar

Preheat oven to 350 degrees.  Line muffin tin with paper liners.

Beat the cake and pudding mixes, yogurt, applesauce, water, eggs and extract. Beat for about two minutes on medium speed until well combined. Fold in the diced strawberries.

Using an ice cream scoop, distribute the batter between 24 muffin cups

Bake for 18-22 minutes. Allow cupcakes to cool.

Prepare icing.  Beat shortening and butter until creamy.  Add salt, water, strawberry extract and chopped strawberries and mix again.  Slowly add powdered sugar.  Heat strawberry preserves in microwave for 30 seconds.  Add to frosting.  Beat one minute.  Frost the cupcakes and store in refrigerator. Enjoy!

Although I’m sad to see the strawberries go, I have preserved enough to get our family through the winter (I hope). However, my focus can now turn to cherries that are turning a beautiful shade of red in the trees. ūüćí I thank the good Lord that as quickly as one season ends, another begins.

I have already started collecting more strawberry recipes for next seasonūüėČ!

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Cauliflower Transformation!

Raising cauliflower before the high tunnel was…. well…challenging!  One of my favorite things thus far about growing in the tunnel is getting to eat the crops earlier, the quality of the greens, lettuce, cabbage, broccoli and cauliflower and I get to grow it twice a year!!!  The only down side is that it all comes in at one time (I haven’t mastered staggered planting yet).  So I usually save up recipes all year and when the crops hits, I wear my family out with whatever is in season and freeze the rest!  We love eating cauliflower as a snack with some ranch dressing, in salads, but our favorite is buffalo cauliflower!  While the idea of cauliflower crust pizza has intrigued me, I dreaded using one of my precious heads in something that my family might not enjoy.  But as I stared at the 6 heads of cauliflower, I knew it was time!

Cauliflower Crust Pizza

2 1/2 cups grated cauliflower
1 egg
1 1/4 cup italian cheese
2 Tablespoons of shredded parmesan cheese
salt and pepper

1/4 cup marinara or pizza sauce
Pepperoni’s to cover
sliced olives
diced onions
1 cup italian cheese
sprinkle with dried italian seasoning

Preheat oven to 425 degrees. Line pizza pan with parchment paper.
Grate the cauliflower using a hand grater until you get 2.5 cups. Microwave the cauliflower in a microwave safe bowl for 7 minutes. Let cool slightly.
Mix in cheeses, egg and salt and pepper.
Put mixture on pizza pan and press out in an 8-10 inch circle. Bake for 10-12 minutess.
Take crust out of the oven and top with your favorite toppings. Bake another 10 minutes.
Let pizza cool before slicing.

Results:  The kids spilt on the tastiness of the pizza.  I just wonder if they did not watch me grate the cauliflower, would their thoughts be different.  My daugher liked it but prefered homemade pizza crust and my son said it was gross.  My husband and I enjoyed it.  My husband said it was a great use of cauliflower! (He ate a whole 8 inch pizza).  So now if any of my gluten sensitive friends come over, I have another option for supper!



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Oh , how I love BREAD!

I love just about any kind of bread! Biscuits, yeast bread, sourdough bread, sweet breads, pizza crust and I could go on for days about my affinity for carbs. And in the winter, I have more time to try new bread recipes that I have been saving all year for just the right time to bake them. However winter is almost over (thank goodness) and I’m still packing on insulation like it’s my job. Bread is my culprit. In KY, spring does not officially arrive until the middle of March so I have a few more weeks to make it through the saved recipes and before things get extra busy on the farm!

So I’m going to make the most of the next few weeks!

Moderation and I have never been friends, so this weekend I’m going to try soft pretzels, pizza bread, along with my usual best bread machine bread. Ahh, my bread machine(s), now they are great friends. My aunt Edith got me my first bread machine 17 years ago as a wedding present and it’s still kneading with the best of them. So much so that my father in law bought me another one just like it when I thought mine might be on the fritz! Lucky for me, my husband was able to fix it with some simple adjustments!

I hope to share some of my favorites soon, but for now here is  Allrecipes: Best Bread Machine Bread by SHECOOKS2.

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Meatloaf: Top 5 Reasons to Love It

Meatloaf is one of my family’s favorite suppers. ¬†Something so simple is a definite go to comfort food and my kids ask for it often! ¬†It was one of the first recipes my daughter wanted to learn and now makes it by herself. ¬†I asked one day, “Why Meatloaf?” ¬†I got a long list of very profound answers and I will share the top 5.

Top 5 Reasons My Kids Love Meatloaf:

5.  We have fun making it together.

4.  It goes great with green beans and mashed potatoes!

3.  Versatile:  Can add salsa, bbq sauce, cheese, A1 sauce and make it different each time.

2.  Meatloaf sandwiches the next day

1. ¬† It’s meaty and I love meat!

There you have it mystery of my family’s love of meatloaf…solved. ¬†Below is Jenna’s meatloaf video from her You Tube Channel “Jenna’s Kitchen.” ¬†Hope you enjoy Meatloaf with your family!

Meatloaf: It’s What’s for Supper!


Meatloaf: It’s What’s for Supper!


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A New Project: You Tube

My daughter has always been interested in almost everything that I am! ¬†She loves animals, food, cooking, blogging, public speaking and agriculture! ¬†She has recently taken an interest in You Tube and kids cooking channels. ¬†While we were snowed in, she decided that she would like to have her own Kids You Tube Cooking Channel so Jenna’s Kitchen was created!

I have been wanting to add You Tube to my social media arsenal with work and with the farm but just never took the time to learn all the ins and outs about shooting, editing and formatting. ¬†Jenna’s Kitchen has given me a push to study the world of video¬†and man is there much to learn! ¬†But we have had fun and am excited to share some of her videos on Wiggleton Creek!

Make sure to subscribe to Jenna’s Kitchen at¬† ¬†Videos up now are Eggless Chocolate Chip Cookie Dough and Easy Guacamole! ¬†But Meatloaf and Party Food will be coming up soon!

Working, studying recipes, watching videos and drinking coffee!

Working, studying recipes, watching videos and drinking coffee!



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Strawberry Popsicles: A Summer Treat

I love trying new recipes and am really happy when they turn out as good as or better than I expected.  I had four gallons of strawberries knew I had to make Jam but wanted to try something different.  With it getting hot outside the kids are craving popsicles! At the end of last summer, I bought some popsicle molds and the kids have wanted to try them ever since.  These pops did not last long!

Strawberry Cream Popsicles

2 cups strawberries

1/3 cup sugar

2 tsp of vanilla

1 cup Greek vanilla yogurt

Wash and hull strawberries.  Mix strawberries, sugar, and vanilla.  Let it set for 20 minutes in refrigerator.  (If you cannot wait, we made a batch right away, and they were good just not as intense flavor).  Puree strawberry mixture and yogurt.  Pour into popsicle mold.  Freeze for 3 hours.  Makes 6 popsicles.

Strawberry Popsicles

Yummy summer treat!

Categories: farm to table, Food, summer | Tags: , , | Leave a comment

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