Rosemary Lamb Chops - Lamb is farm-raised at Old Spring Farm

1/4 Cup olive oil

1/4 Cup balsamic vinegar

2 Tablespoons chopped fresh rosemary (or 2 tsp dried)

2 Tablespoons fresh lime juice

1/4 teaspoon coarsely ground black pepper or Montreal Steak seasoning

1/2 teaspoon kosher salt, or more to taste

4 cloves garlic, chopped or more to taste

4 green onions sliced

8 lamb loin or rib chops

Combine: all ingredients, except the lamb, in a large zipper plastic bag,

Add lamb chops; turn to coat.  Seal bag and refrigerate overnight, turning

occasionally.

The next day, about 45 minutes prior to grilling or broiling, remove lamb

from the refrigerator and bring to room temperature.  Preheat grill or broiler.

Remove chops from bag; discard marinade.  Grill or broil chops for

41/2 - 5 minutes per side for medium-rare or 6 minutes each side for medium. 

 Locally grown Stayman Winesap Apples

Woolwine Apple Butter Cake - The October Apple Butter Festival is an annual community
event in Woolwine, VA   8 miles from Old Spring Farm

2 cups all purpose flour

1/2 Cup cocoa powder divided (Nestle unsweetened cocoa)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 Cup margarine (Blue Bonnet)

1 1/2 Cups packed light brown sugar

2 eggs at room temperature

1 1/2 Cups apple butter

3/4 cups hot strong coffee divided

1 1/2 Cup raisins

3/4 Cup chopped walnuts

Preheat oven to 350.  Grease and flour 6 cup bundt pan.  Sift flour, 1/4 cup cocoa,

baking powder, baking soda and salt. Cream margarine with brown sugar until fluffy.

With mixer on medium, add 1 egg beating just enough to incorporate.  Repeat with 2^nd egg.

With mixer on low, add flour mixture by thirds alternating with apple butter. 

With mixer on medium, add 1/2 cup hot coffee.  Beat to combine approximately

30 seconds.  Fold in raisins and walnuts. 

Pour batter into prepared bundt pan.  Place on middle rack in center of oven.

Check cake after 45 minutes.  Continue to bake until toothpick inserted in crack comes

out clean, cake will average 60 minutes to complete.  Remove from oven and cool slightly

about 20 minutes.  Invert onto a wire rack to cool completely.

Glaze

2 Cups confectionery sugar

1/4 Cup reserved cocoa powder

1/4 Cup reserved hot coffee

1 Tablespoon butter

Sift sugar and cocoa, add hot coffee and butter.  Beat until smooth.

Frost top of cake.  For thinner glaze add 1 tablespoon heavy cream to mixture.

BLUEBARB PIE FROM START TO FINISH

 Blubarb Pie - an excerpt from COMING HOME - by Suzanne V. Pabst

                                                                                  August 8, 1980

 Growing in one corner of dad’s garden is what the old timer’s call a “pie plant”,

or rhubarb.  My Connecticut rhubarb had become woody before I left for the lake, but here (Minnesota)
in early August, it is still juicy with shiny crimson stalks. 

Early one day, dad handed me a bunch as I stood in the kitchen, and said “I’d like you to

make a blueberry-rhubarb pie.”  I accepted his challenge although I had never heard of this

intriguing combination before.  To make the pie, I added a sugar mixture consisting of

1 1/3 cups of sugar, 2 Tablespoons of tapioca, 1 teaspoon of cinnamon, 1/2 teaspoon each

of nutmeg and salt to 4 cups of prepared rhubarb (cut into 1 inch pieces), and 2 cups of

blueberries.  I stirred in one beaten egg before pouring the entire mixture into an unbaked

pie shell dotted it with butter.  A lattice top crust crowned my deep purple creation.  When

the pie was nicely browned and the juices bubbling, I removed it from the oven to cool.

The kitchen smelled oh, so good. 

Dinner was planned in anticipation of our dessert that night.  We had mom’s homemade pea

soup with soda crackers and cheddar cheese from a Wisconsin cheese factory.  No one

asked for seconds as we eagerly anticipated the final course.

In silence, we watched dad’s reaction to the first bite of “his” pie.  He has a habit of smacking

his lips if he relishes a taste, and with smacking that I know was louder than usual,

dad pronounced this pie to be as good as mom’s lemon meringue.  Considering the company

in which I was included, I took his remark to be a compliment of the highest order.

“Blubarb” pie has become a staple in my repertoire ever since.  We managed to make the pie

last one more day and a la mode with vanilla, it was again superb.

 Mexican Quiche

This recipe is tried and true.  It can be made ahead and frozen making it perfect for

large groups.  Doubles or triples easily.  It may also be presented in individual

ramikins or a pie tin.

1/4 Cup all purpose flour

1/4 teaspoon salt

1/4 Cup melted butter or margarine

4 eggs beaten

1 Cup cottage cheese

1- 4 oz. can chopped chilis, drained

1 - 4 oz. jar of pimentos

2 Cups Monterey Jack or cheddar cheese shredded

 ·  Combine flour, salt, butter in large bowl.

·  Add next 5 ingredients, mix well.

·  Pour mixture into lightly greased 10" x 6" x 2" baking dish.

·  Bake @ 375 degrees 30 minutes or until nicely browned

Serves 4 to 6 

“P.S. request the Mexican Quiche with tomato chutney for breakfast... it’s worth it!”

Mountain Jam - Spiced Tomato Chutney

 Makes about 2 cups

Active time: 45 min. Start to finish: 1 week (includes allowing flavors to develop)

Piquant and full of spices, the chutney is an unexpected, pleasantly bright condiment

for scrambled eggs.

12 garlic cloves

1 (2 inch) piece fresh ginger, peeled and coarsely chopped

1 1/4 cups red-wine vinegar

3 Tablespoons extra-virgin olive oil

1/4 teaspoon brown mustard seeds

6 fenugreek seeds (available at Indian markets & specialty foods shops)

1/4 teaspoon cumin seeds

1/4 teaspoon fennel seeds

1/8 teaspoon nigella seeds (sometimes called black onion seeds or kalonji available at

      Middle Eastern markets or by mail order from Kalustyan’s 800-352-3451)

2 lb tomatoes, peeled, seeded and chopped

3/4 Cup sugar

1 1/2 teaspoons salt

1/4 teaspoon cayenne

·   Puree garlic, ginger, and 1/2 Cup vinegar in blender.

·   Heat oil in a 2 to 3- quart heavy saucepan over moderately high heat until hot but not

     smoking and add mustard seeds.

·   When seeds begin to pop, stir in fenugreek, cumin, fennel and nigella.

·   Add garlic mixture, then cook over moderate heat, stirring, 1 minute.

·   Add tomatoes (with juice), remaining 3/4 Cup vinegar, sugar, salt and cayenne and

     bring to boil.

·   Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened,

     1 1/2 to 2 hours (lower heat if necessary).

·   Transfer chutney to a bowl.  Cool, uncovered, then chill, covered, at least 1 week

     to allow flavors to develop.

·   Chutney keeps, chilled in an airtight container, 1 month.

 GOURMET MAGAZINE - AUGUST 2003

 PATCHWORK PILGRIMAGE - by Barbara Lazear Ascher

“Breakfast at the rustic 1883 house means eggs from Pabst’s chickens, vegetables

from her garden, jams from her fruit trees, and spicy chutney (or ‘mountain jam,’ as they call it) unlike any I’ve tasted.”