Fresh In Season Recipe: Potato, Squash, & Goat Cheese Gratin

Yellow summer squash...headed to your table soon! 

Ingredients: 

2 medium yellow squash, about 1/2 pound

4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Directions: 

Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

If you enjoyed this recipe, want to know more about this or other related interesting topics, please like and share this recipe. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market.Fresh garden vegetables, fruit nuts, eggs and flowers straight from the garden to you. We pick during the week, YOU pick available on Friday and Saturday. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to thekitchn.com for a great recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to thekitchn.com.

MEET THE ORPINGTON BREED OF CHICKEN

HISTORY

William Cook, a successful poultryman in England, developed the black Orpington in the 1880s. Mr. Cook introduced the breed in 1886 at a poultry show, and won the grand prize cup. The American Poultry Association first admitted the Buff Orpington in 1902, the Black Orpington and White Orpington in 1905, and later the Blue Orpington in 1923. The first Orpington, a Black, first came to America in 1890, and was exhibited in 1895. The original Orpington was created using a cross of Black Minorca, Black Plymouth Rock, and Black Langshan. Other crosses were used to create the Buff and White varieties, and the Black and White were crossed to create the Blue.

QUALITIES and ATTRIBUTES 

Orpington chickens come in a variety of colors, the most common being Buff. The other varieties, not recognized by the American Poultry Association are Jubilee, Spangled (Mottled), Chocolate, Lavender, Splash, Gold Laced, Silver Laced, Lemon, Cuckoo, Partridge, Red and more.

The Orpingtons’ leg colors will vary depending on the variety, however, the Black should have black legs while young, fading to a slate color in adults and the Buff should be a pinkish white. The single comb should be medium in size, and set firmly on head, perfectly straight and upright, with five well-defined points.

This breed is available in both standard and bantam sizes. Mature standard sized roosters should weigh 10 pounds, and hens 8 pounds. Bantam roosters should weigh 38 ounces and hens 34 ounces. The Orpington is a dual purpose breed, being a large breed and laying around 200 large brown eggs, per year. The Orpington chicken is like the Labrador Retriever of dogs, very friendly, docile and affectionate and make excellent pets. Orpingtons tolerate confinement, as well as easily free range. Their heavy size makes them safer from aerial predators. Their feathers are quite broad and full, giving them a substantial stature, and also tolerate cold temperatures well. Hens often go broody and make excellent mothers.

If you enjoyed this article, want to know more about this or other related interesting topics, please like and share this article. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to the American Standard of Perfection by the American Poultry Association, The Chicken Encyclopedia by Gail Damerow, Storey’s Illustrated Guide to Poultry Breeds by Carol Ekarius,  Hobby Farms Guide to Chicken Breeds, for helpful information, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to Wikipedia.

Now Blooming...Bearded Irises

With their swordlike leaves and showy flowers, bearded iris are an eye-catching addition to any garden. They're easy to plant, require minimum care, and readily multiply. Even if you grow nothing but bearded irises, you can enjoy a remarkable range of color and a bloom season extending for months. These perennials flourish in USDA Zones 3-9.

Bearded irises are identified by thick, bushy "beards" on each of the falls (lower petals) of the blossoms. The flowers are constructed with three upright "standard" petals and three drooping "fall" petals, which are often different colors. The falls may be "bearded" or not. 

Originally, most bearded irises were native to central and southern Europe. Some bearded irises are "rebloomers", blooming again in the summer, fall or winter. Additional water and fertilizer applied during the late spring and summer months encourages them to bloom again. There are rebloomers available which will perform in all but the coldest climates. Spring planting is discouraged but can be done under abnormal circumstances, however it often results in lack of bloom for a season or two and slow establishment.

Bearded iris need a balanced, well-drained soil but are very adaptable to a variety of soil types. Raised beds can help with drainage and are a MUST for areas with high rainfall. Iris, like most perennials, prefer neutral to slightly acidic soil (pH of 6.8 - 7.0 is ideal). Heavy clays need to be amended with gypsum or coarse sand to aid drainage. Iris can be mulched lightly (for winter protection and weed control) as long as the mulch does not cover the rhizome. Once winter is over, it is wise to remove the mulch.

PLANTING

Plant bearded iris in mid summer to early fall, spacing plants 1 to 2 feet apart, depending on variety. Excellent soil drainage is a must. Prepare garden bed by using a garden fork or tiller to loosen soil to a depth of 12 to 15 inches, then mix in a 2- to 4-inch layer of compost or bone meal. If planting a rhizome (fleshy root), dig a shallow hole 10 inches in diameter and 4 inches deep. Make a ridge of soil down the middle and place the rhizome on the ridge, spreading roots out to support the plant, replace the soil, firmly pack around the roots to remove air pockets and water liberally. In clay soil, the top of the rhizome should be exposed. In sandy soil, rhizomes can be buried with a thin layer of soil. If planting container-grown plants, set the plant so the rhizome is at the soil surface. Water thoroughly.

DO NOT plant bearded iris in a low area; they will not tolerate standing water. 14-18” is a good distance between rhizomes. For mass or clump style plantings, plant rhizomes in a triangular fashion about 6” apart.  In areas of intense summer heat or light soils, irises can be planted deeper (no more than 1” below the soils surface) to avoid scalding.

CARE

Apply a thin layer of compost around the base of plants each spring, leaving the rhizome (fleshy root) exposed. As flowers fade, cut back the flower stalks to the base of the plant, making sure to leave the fan leaves. To encourage a second bloom on reblooming varieties, promptly remove faded flowers and maintain consistent watering throughout the summer. In autumn, trim away dead foliage and prune back healthy leaves to a height of 4 to 5 inches. Once the soil has frozen, apply a layer of mulch to help prevent roots from heaving out of the soil during alternate freezing and thawing. If heaving occurs, don't try to force plants back into the soil. Instead, cover rhizomes and exposed roots with soil. Divide bearded iris every 4 to 5 years, preferably in late summer. Each division should have one or two leaf fans. Older rhizomes that have few white feeding roots should be discarded.

Specific fertilizer recommendations depend on your soil type, but bone meal, superphosphate and 6-10-10 are all effective. A light application in the early spring and a second light application about a month after bloom will reward you with good growth and bloom. Avoid using anything high in nitrogen, as nitrogen encourages rot problems.

We have and sell over 300 varieties of Bearded Irises growing in our gardens, with more being added this Fall.

If you enjoyed this article, want to know more about this or other related interesting topics, please like and share this article. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to the American Iris Society and Better Homes and Gardensfor helpful information, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to Sweet Basil Farm & Gardens. 

Pizza Casserole Deluxe

• 

Kid approved, easy family dinner! Use garden fresh bell peppers and garlic!

Ingredients

1 (1-lb.) package ground mild Italian sausage 
2 garlic cloves, minced
1 tablespoon olive oil
1 (26-oz.) jar marinara sauce
1 teaspoon kosher salt, divided
1/2 medium-size red onion, chopped
1/2 medium-size red bell pepper, chopped
1/2 medium-size green bell pepper, chopped
1/2 (8-oz.) package sliced mushrooms
1 cup sliced black olives
1/2 cup pepperoni slices, chopped
1 (16-oz.) package rigatoni pasta
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3 cups half-and-half
8 ounces fresh mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 (8-oz.) package shredded mozzarella cheese
1 package of pepperoni slices, Canadian bacon, and/or 1/2-1 lb. browned and crumbled sausage or hamburger

Directions

Preheat oven to 350°. Cook sausage and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until sausage crumbles and is no longer pink. Remove with a slotted spoon, reserving drippings in skillet. Drain sausage mixture on paper towels, and transfer to a medium bowl. Stir marinara sauce and 1/2 tsp. salt into sausage mixture.

Sauté onion and next 3 ingredients in hot drippings 5 minutes or until tender; stir in olives and chopped pepperoni. Reserve 1/4 cup onion mixture.

Prepare pasta according to package directions in a large Dutch oven.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, 7 to 10 minutes or until mixture is thickened and bubbly. Stir in fresh mozzarella cheese, Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Pour sauce over pasta in Dutch oven, stirring to coat. Stir in onion mixture.

Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish, and top with sausage mixture, packaged mozzarella cheese, reserved 1/4 cup onion mixture, and pepperoni slices.

Bake at 350° for 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving.

Enjoy!

If you enjoyed this recipe, want to know more about this or other related interesting topics, please like and share this article. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to food .com for helpful information, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article.

Better-For-You Meatloaf Recipe from Sweet Basil

An adaptation from the classic meatloaf recipe, this version is full of veggies and healthy lean protein, oats and egg whites.

INGREDIENTS
• 1/2 medium white onion, chopped finely
• 1 green bell pepper, chopped finely
• 1 large carrot, grated or chopped finely
• 1 lb extra-lean ground sirloin or turkey breast
• 8 oz tomato/spaghetti sauce
• 1/2 cup uncooked rolled oats
• 2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 egg whites
• 2 cloves garlic, peeled and minced
• Splash of Worcestershire sauce
• Vegetable-oil cooking spray

DIRECTIONS
Mix all ingredients in a large bowl. Place mixture in a loaf tin that's been sprayed with cooking spray and bake in an oven heated to 350°F for about an hour.

If you enjoyed this article, want to know more about this or other related interesting topics, please like and share this article. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Lara at ThinspiredBlog.com, womansday.com and Self magazine, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article.