Lemon Drop Grove Farms & Homestead

07/20/2024

Way to go Italy! 🇮🇹

07/14/2024

07/05/2024

Our family is feeling so blessed and excited to share with you our New Grand baby "Nash Wolf" Little Nash made his appearance 6/27/24

06/20/2024

06/20/2024

Garlic Scape Butter! This makes the most delicious toast ever. 🧄 All you need are 4 ingredients: garlic scapes, lemon, butter, and salt. You can, of course add anything you’d like to this base recipe though! More herbs are always welcome! I even added some allium blossoms!
Recipe:
1/3 cup finely chopped garlic scapes
1 cup butter (room temp)
Zest of 1 lemon
Half of a lemon’s juice
Salt to taste
Add the finely chopped garlic scapes, lemon zest & juice, and salt to a mixing bowl with your butter. Mix until fully incorporated. Store in either an air right container in the fridge (or freezer) until ready to use. Will last in the freezer 3 months. If refrigerating, use within 3 days.
Please note - when using a type of scape you want to discard the woody ends and only use the tender top portions.

06/20/2024

Mushroom Caprese! 🍄🌿🍅 These little hand held treats are so much fun! They’re basil, mozzarella, cherry tomatoes, and some optional little cream cheese spots! You could totally add some balsamic on the bottom, but I just serve them with it as a “dip”! They’re held together with a tooth pick! You can stick them down in bread, a cucumber, log, or anything you’d like! An easy appetizer for those summer get togethers that will have everyone swooning!

06/20/2024

Hot Italian Giardiniera! One of my favorite canning recipes of all time! I think you all are going to love it to! Thanks to Ball for making this recipe perfection over the years!

½ small head cauliflower, cut into 3/4” pieces (about 340g or 3 ¼ cup)
3 celery ribs, sliced ½” thick (about 130g or ¾ cup)
3 carrots, cut into ¼” rounds or half moons (about 150g or 1 cup)
1 medium red bell pepper, diced into ½” pieces (about 175g or 1 ¼ cup)
4 Serrano peppers, thinly sliced (about 50g)*
1 cup diced sweet onion, (about 115g or ½ medium)
3 cloves garlic, thinly sliced (about 18g)
¼ cup, plus 2 Tbsp Kosher salt
1 cup pitted green olives, coarsely chopped (about 120g)
2 tsp dried oregano
1 tsp celery seeds
½ tsp red chili flake
½ tsp black peppercorns
1 tsp fennel seeds
2 bay leaves
3 cup white wine vinegar
Extra-Virgin olive oil for serving
*Note: If you prefer less heat you can cut down the quantity of Serrano peppers.
Add all the vegetables to a large stainless steel or glass bowl. Sprinkle ¼ cup of salt over top and stir to combine. Pour over enough water to cover vegetables, stir to combine. Cover with plastic wrap and refrigerate overnight.
Add the vinegar along with 2 cups of water and the remaining 2 tablespoons of salt to a medium saucepot. Heat over medium and stir just until the salt is dissolved. Let brine cool to room temperature.
Drain and rinse vegetables under cold running water. Add them back to the large mixing bowl and stir in the chopped olives, dried oregano and celery seeds.
Place half of each of the remaining dried spices into both of the jars.
Divide the vegetable mixture between the two jars, pressing gently to pack it down, filling to 1” from the rim.
Pour the brine over top of the vegetables leaving ½” headspace. Add lids and secure to fingertip tightness.
Let jars sit at room temperature for 3-5 hours before storing in the refrigerator. Allow the giardiniera to marinate in the refrigerator at least 3 days before eating.
When serving, scoop out some of the vegetables to a bowl and stir in extra-virgin olive oil to taste. Giardiniera is delicious on sandwiches, hot dogs or burgers, in a salad or as an appetizer alongside a cheese board.

06/14/2024

05/26/2024

It was sourdough-making bread weekend! It took 24 hours to get ready and ferment in the fridge, but boy was it worth it

05/25/2024

05/25/2024

🪴🌿🌱🍃Pinterest

05/25/2024

Oh I love this 💜
Pinterest

05/25/2024

💙Pinterest 💙