It’s late summer and figs are ripe… so gorgeous and
luscious, they hardly look real. Each one is a work of art.

After I take many photos of these just-picked figs, I make Chloe’s Fig Preserves.  North Carolina mystery writer Margaret Maron shares her Fig Preserve Recipe on Serious Eats.

One of my favorite ways to eat these preserves is with warm, creamy brie. This dish makes a great presentation, it is fast and easy – guaranteed to be a hit at the party.

Creamy Brie with Fig Preserves

    * 1 wedge of Brie cheese (about 16 ounces)
    * 2 tablespoons slivered almonds (optional)
    * 1/2 pint warm fig preserves (1 cup)
    * 1 box (4 & 1/2 ounces) Carr’s Table Water Crackers or similar plain crackers

Unwrap Brie and let stand at room temperature for several hours before serving; place in a warm spot so that cheese will be soft.  Preheat oven to 350 degrees F. Spread slivered almonds on a small rimmed baking sheet and toast for 5 to 6 minutes, stirring often. Remove from oven, cool and reserve.

To serve, place Brie on a serving plate and pour preserves over the cheese. Preserves will run over the sides and onto the serving dish. Sprinkle toasted almonds on top and serve with plain water crackers like Carr’s.

Yield: about 1 dozen or more servings

When it is cold outside, pull out a jar of fig preserves and remember summer.

(I first published this recipe on Inn Cuisine)

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In summer, folks flock to farmer’s markets to get all those fresh fruits and vegetables. In small towns we grow our own and go to roadside stands.

And in very small towns, we count on the farmer who sits by the road in the back of his pickup truck loaded with things from his large garden – and if we are very lucky, there are watermelons from Rocky Hock.

Folks around here want watermelons from Rocky Hock, NC, an area near the Albemarle Sound, where we say the watermelons and cantaloupes just taste better. By the way, the Albemarle Sound area also produced author Inglis Fletcher.

So — if you see a man sitting in the parking lot of the ABC store or even the Piggly Wiggly parking lot – stop and buy something from him. They move around, and I have to go from parking lot to parking lot to find them. But it is worth it !

For Big Mill B&B, I buy three watermelons every time I see a watermelon truck. We serve our guests watermelon, we eat watermelon and we make watermelon punch. What are some of your favorite things to do with watermelon?

Bon appetite!

 

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Everywhere you look, it's planting time in eastern North Carolina

Nephew Monk Gurkin above in 1959. Monk and Aunt Chloe (that's me) had our own garden that year. We raised tomatoes to sell to local restaurants – and for our tomato sandwiches. Note the hog pen in back.

Seems we all dig in the dirt – some of us in our gardens, some in patio gardens and some in the fields with those big tractors.

The field outside my kitchen window was planted this week with tobacco.  Brother John oversees the farm, so I can enjoy just looking.

I have a great raised bed cook's garden right on top of where chitterlings were cleaned when we had hog killings on the farm. For my flower garden, guests Bentley and Betty Ann Mohorn brought me some new Evening Primroses, so if you're here in June, you can join our nightly "Flower Party" as we watch each primrose open.

One of my guests took this delightful video of the yellow evening primroses last year. But don't blink during the first few seconds or you'll miss a magical moment!  It's only a couple minutes long, but listen to all the sounds Mother Nature packed in there. More videos of this year's blossoms are a promise!

Every plant has a perfect planting time – this year I am following the almanac and the moon phases. It works! I found this list of "when to plant" that my dad "Ops" wrote years ago. I love it. But it won't work every year, because the moon is different …. really.

Monk again watering. (See our bird dog, Don, in the background)

In early spring, my dad would get Mary the mule and plow our gardens. Mary lived for forty years in what is now the "Mule Room," our long-term rental here at Big Mill. We had two gardens, an early one for potatoes and early crops, and another for our summer garden. Mother canned everything from the garden and she taught me how.

So now I am anxiously watching my blueberries and blackberries so I can be ready. Guests love the jams that I make. Search the recipes on Chloe's Blog and the recipe page on www.BigMill.com for jam and jelly recipes. Here's the recipe for my blueberry jam – Soooo good!

It's a FUN time to be on the farm!

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Ah, figs … a wonderful way to welcome Indian Summer to the South.

If you are lucky enough to have a friend who offers you figs, gladly accept.

There was a time when everyone's grandmother had a fig tree at the home place. I am lucky to live and work at Big Mill B&B – it is my home place. We have the old orchard, but the fig trees are small.  So when Michael called and offered figs, I went forthwith. Even North Carolina mystery writer Margaret Maron stops writing to make fig preserves.

Before you commit,  make sure you have time to deal with the figs. When figs are luscious and ripe, the clock is ticking fast – you might be able to keep them for a day.

A great way to savor the flavor of figs all year long is to make Fig Preserves; they are mouth-watering on homemade biscuits.  I have worked on this recipe and I think it is perfect, humbly speaking. My recipe is worthy of the old South, a fact that now promotes me to "Miss Chloe."

A friend, Nancy Rascoe, who owns the bed and breakfast 1812 on the Perquimans in Hertford, NC, teaches manners — "Miss Nancy Teaches Manners." (You have to watch this video!)  Don't you just love the South? I will tell you, "Miss Chloe" takes some getting used to; my mother was Miss Chloe. It really is a term of respect and endearment.

A word of caution:  Once committed to making preserves, don't stray from the project. I'm serious.  Don't answer the phone, the doorbell or anything else. This is science. You will be so glad in December when you show up at the party with fig preserves on roasted brie (recipe forthcoming).

Chloe's Fig Preserves

2 pounds ripe figs (4 cups prepared figs)
7 cups sugar
Scant 1/2 cup fresh squeezed lemon juice (3 to 4 lemons)
Zest from two of the above lemons
1/2 teaspoon butter
1 pouch liquid pectin, like Certo (3 ounces)

Wash and drain the figs, handling carefully. Remove the stems and cut the figs in half. You should have 4 cups of cut or mashed figs.

Measure 7 cups sugar into a large mixing bowl. Wash the lemons and grate the peel from two of the lemons. Squeeze the juice from the lemons. You will need a scant 1/2 cup of juice. Check the expiration date on the pectin. Don't use if it is out of date.

Place figs, sugar, lemon juice and zest and butter into a large cooking pot (at least an 8 quart pot). Using a potato masher, gently mash some of the figs, leaving chunks. Stir and bring this mixture to a full, rolling boil; a boil that cannot be stirred down. Add the liquid pectin and return to a full, rolling boil that cannot be stirred down. Boil for exactly one minute, stirring the entire time.

Remove from heat and ladle into sterilized jars. Process according to your canning instructions.

Yield: 7 half-pints, plus some for tasting.

Don't fret, you all can still call me Chloe or Chloe Ann!

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Our hummingbirds arrived at Big Mill B&B quite late this year -
but once they landed, it was with a flourish and a big show,
chattering and demanding food.   (Photo by Guy Livesay)

And since we are a designated Bird and Breakfast Bird-Friendly Business, we willingly obliged. Guy’s outstanding photo, taken here at Big Mill B&B, earned him 1st place in the 2010 Beaufort County Arts Council Nature/Wildlife photography contest. 

Our zinnias seem to be a favorite 

Photo by Guy Livesay

Guests often ask me if there is any time during the year when you should stop feeding hummingbirds? If you have had a similar question, here’s my answer:

It is perfectly alright to leave the feeders out until freezing weather arrives. The birds usually leave when their food sources (flower nectar and bugs) are no longer available. You may get a traveling hummingbird guest en route to warmer climates.  Big Mill seems to be a favorite spot for such hummingbird “refuelings!”

Hummingbird Nectar Recipe

4 parts hot boiling water
1 part refined white sugar
Few drops of red food coloring, optional, but not necessary

Stir this mixture until all the sugar is dissolved. (Audubon suggests that you boil the sugar to kill any bacteria. If you change the water every day, this is not necessary).

Allow solution to cool before filling feeders. This sugar water can spoil in hot weather, so change it often, at least two times a week or more. Store any excess nectar in the refrigerator.

Oops! Just gotta get to that great nectar. (Photo by Guy Livesay)

So, have you had any good hummingbird sightings this summer?  Share your best photos with us over on Big Mill Bed and Breakfast’s Facebook page .

And while you’re there, take a minute to write on our “Wall.”  

Update: I turned on the video camera and caught about 10 minutes of wonderful action at the hummingbird feeder the other day. Check it out here if you could use a 10-minute nature retreat:

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Did you know that bees are responsible for every third bite of food that we eat?
Bees are fascinating little creatures and they are in trouble.

Sunflowers on the farm

The Great Sunflower Project was begun in 2008 by the biology department at San Francisco State University to study the wild bee population. In 2009, lots of us were given free lemon sunflower seeds to plant in our gardens. We were to monitor the bee activity for a certain amount of time each day. There were 50,000 participants!

Bees love the bee balm at Big Mill B&B

Well, something ate my lemon sunflowers … bummer … so I couldn't participate. But this year, they have expanded the flower list to include bee balm, tickseed, cosmos, purple coneflower and rosemary. So I am fired up and ready to go!

Coreopsis (tickseed) in the Big Mill Garden

Why don't you join in this Hunt for Bees? All you have to do is plant one of the flowers listed, get comfortable in your garden, watch the bee activity and record it. Any size garden will work – even container gardens!  The bonus, of course, by planting these flowers, you increase the odds of attracting hummingbirds and butterflies too.

Learn more about the project here: http://www.greatsunflower.org/ and on Facebook.

PS — Share your Great Sunflower Project photos over on Big Mill's Facebook Page!

Let's create a buzz!           

Bzzzzzzz …  I used to keep bees, but that is next year's project.

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 Oh, there is absolutely nothing quite so tasty
as that first homegrown tomato…

… and a tomato sandwich is even better!

There are many versions of this classic sandwich, but the down-home plain and simple sandwich made with white bread and Duke’s mayonnaise is the award winner.  

Chloe’s Farmhouse Tomato Sandwich Recipe

• 1 medium size ripe, preferably homegrown, tomato
• 2 slices bread (even the bread of my youth like Wonder Bread works great.) I really do like Pepperidge Farm Oat Bread now.
• 2 Tablespoons Duke’s Mayonnaise
• Salt and pepper

Wash and cut the tomato into thick slices. Spread the mayonnaise onto both slices of the bread, one side only. Make sure to spread the mayonnaise to the edge of each slice of bread.

Place the tomato slices on one piece of bread. Add salt and pepper. Cover with the second slice of bread, mayonnaise side down, of course.

Cut the sandwich into two pieces and enjoy the best tomato sandwich ever. How to cut the sandwich is debatable-corner to corner or straight across the middle? We all have an opinion. Serves 1.

This recipe was featured on the Bountiful Kitchen, a part of Inn Cuisine.

When I was a child I delivered baskets of tomatoes with my Schwinn bicycle to the restaurants in Williamston. Some were 3 miles away and I had to ride part way on a dirt road and partly on U.S. Highway 17. Surely couldn’t do it today.

Here in the Inner Banks of North Carolina, Hellman’s Mayonnaise is sold to transplants. And don’t even consider Kraft Mayonnaise.

Just remember, if it ain’t homemade, it has to be Duke’s.

If you don’t believe me, ask Eddy Browning, food columnist for the New Bern Sun Journal. He heard tell of various barroom brawls in this great mayonnaise debate. Eddy does advocate for homemade mayonnaise, so stay tuned. We will have that recipe on Chloe’s blog soon.

So it is just normal here in eastern North Carolina to see a display of Duke’s with six shelves, lest we run out ….. forsooth.

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Hurricanes bring out the spirit of hunkering down and staying put. So when Hurricane Hanna blew through eastern North Carolina, those of us here at Big Mill Bed and Breakfast hunkered down. After the wind stopped several of us wandered out to check out the damage.

In the orchard we found bushels of pears lying on the ground. 

I really don’t like to waste anything, so I admitted that I knew how to make pear preserves. That was when Nurse Nancy, Paul and I decided to make Hurricane Hannah Pear Preserves…and pear butter…and pear brandy… and finally dehydrated pears. We trashed the kitchen but that was fun; and luckily we only lost electricity once. 

We did have a rule for these pear projects — we had to use what we already had on hand-no trotting to the store for anything. And also trotting to the store during a hurricane is a bad idea.

Award-Winning Recipe – Our Big Mill Pear Preserves won a  Blue Ribbon at the Martin County Farm Heritage Fair. We belong to the North Carolina Agritourism Association as a Farm Homestead Bed and Breakfast lodging. Our jams and preserves are for sale here at the Inn.

Pear Brandy Preserves These Homemade Pear Preserves are a House Specialty at Big Mill Inn.   .

• 8-10 half-pint canning jars with lids and rings
• 10-12 pounds hard, canning pears like Kieffer (this is about 16 cups of cut up pears) *
• 8 cups sugar (yes, these preserves are sweet)
• 3 lemons
• 1/2 cup brandy (We used Apricot Brandy because we had it). I bought this brandy for my dear friend, Mr. Ed. So these pears are in memory of that one-of-a-kind, cantankerous man. He also liked to can and preserve fruits and vegetables. Ed did most of the gorgeous tile work here at Big Mill B&B.)
• Wash and sterilize the jars. This can be easily done in a dish washer.

Wash, peel and core the pears. Cut into 2-ince pieces. As you peel the pears, place the cut pieces in a large pan filled with water and some Fruit Fresh, lemon or lime juice. This will prevent the fruit from discoloring.

Moses came in for the hurricane; she was our barometer. She also took a shine to Paul, one of our guests, hovering by his ankles all day. When she asked to go out, we knew the worst was over.

Wash the lemons. Slice into thin pieces, removing seeds. Discard/compost the end pieces.

In a large cooking pot, layer the pears, lemon slices and sugar. Continue until all the pears, lemon and sugar are used. Allow to sit four hours. This will draw the juice out of the pears. There will be plenty of liquid without having to add water.

Stir gently and bring to a slow boil. Lower heat and continue to boil gently for an hour. Add the brandy and cook 1-2 hours more or until the pears are tender and golden and translucent. If you overcook them they will be a dark color. They still taste good, they just aren’t as pretty.

Using a slotted spoon, ladle the pears and a lemon slice into the jars. Fill with pear syrup. You might have some syrup left over but this is good on ice cream or pancakes.

Process according to the canning instructions. Yield: 8-10 half pints

Nurse Nancy cut the pears into chunks. I met Nancy when she was a guest here at Big Mill B&B years ago…she is now a Big Mill regular and a dear friend.

* Kieffer Pears are heirloom pears that are often seen in old, country orchards and thriving on abandoned homesteads in the south. They are grainy and hard and they ripen in September in Coastal North Carolina.

My father planted my Kieffer pear tree for me in 1971 and it survives with very little attention. Every year it breaks its limbs with an over abundance of fruit. This old variety of pear has stood the test of time.

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