Things that happen on the farm at Big Mill B&B, fun things to do in eastern NC and my crafts & recipes.
Summer Watermelon Salad Recipe
Calling all watermelon lovers!! This Watermelon Salad is a beauty. I adapted this recipe from one in the June, 2017 issue of “Our State Magazine,” the same magazine that did a wonderful story about Big Mill in their August issue.
1 sweet onion like Vidalia or 1 red onion, cut into very thin rings
4 ounces of Feta Cheese (or goat cheese), crumbled
Juice of 1 lime (about 3 Tablespoons)
2 Tablespoons honey
¼ teaspoon salt
Freshly ground black pepper to taste
This is a “make now and eat now” salad. If you dress it, you eat it. You can cut the parts of the salad early, but do not amalgamate it until you are ready to eat it.
Cut the watermelon into large chunks and lay it out on a plate lined with paper towels to remove some of the excess water. I do that when I am making watermelon skewers for my B&B guests. It keeps the watermelon from weeping into the dish.
Cut watermelon again into cubes about 1½" large. Put cubes of watermelon, pepper strips and onion rings into each salad bowl. Add crumbled cheese. For each salad, cut 1 basil leaf and 1 mint leaf into very thin strips and place on top of each salad.
Wisk together the lime juice, honey, salt and pepper.
Garnish with an edible flower like a begonia or nasturtium. Dress salad just before serving.
Instead of individual salads you can make one large salad if you prefer. Also do not dress this until just before serving.
This salad recipe is adapted from a Watermelon Salad in "Our State" magazine.
In eastern North Carolina, we do many things with watermelon. We also are very picky about where we buy our watermelons. Folks around here swear by Rocky Hock watermelons and cantaloupes. Rocky Hock is a small, rural area of the Chowan River – folks say the sandy soil is the reason these melons are so good.
I have always wanted to write a cookbook that told the stories behind the recipes.
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One time, I took a month off and house-sat for my friends in the Florida Keys. Well, as usual, I was sidetracked with the beauty of the area. I would make a recipe and spend all my time taking photos of the food. I do love to photograph food – it doesn’t whine or wiggle or complain that the picture makes it look fat.
Friend Jody has helped me FINALLY produce a wee digital cookbook that features some of my favorite Southern recipes; we call it Chloe Ann’s Farm Life Recipes. My folks grew up in an area very close to Big Mill B&B called Farm Life, so that seemed like a lovely homage.
While we were pulling this book together I was happy that I took the pictures. I’m guessing all these recipes will hold memories for those of us who grew up in the South.
I hope you enjoy it and I promise there are more to come.
Luscious Candied Figs Are the Food of Kings
One of the great things about late summer is that we have luscious figs. And when they ripen, they all ripen. I have 8 little fig trees so I am always looking for new fig recipes. Friend Nancy gave me this recipe for dried figs. I fiddled with it and came up with Candied Figs.
Fig Jam is oh so southern and such a treat! This fig jam recipe actually uses less sugar than you’ll typically find, so that is good for every body.
I had fun making it because this is the first fig jam I have ever made using figs I grew! I have seven fig trees in several varieties — the oldest is five years old and two are not quite a year old. I remember most of their names, but there is one that has slipped my mind.
Refreshing Summer Punch is Perfect for Those Lazy Summer Days
This Citrus punch is perfect for your summer parties
Ah, the Halcyon days of summer are coming to an end at Big Mill Bed and Breakfast and that saddens me. When the green leaves turn to gold and then fall away, you can hear the whine of the train and the lonesome whippoorwill. There are fewer whippoorwills; that too is sad. And you just know that is a country song.
So on these last balmy nights of summer, grab a cool glass of Summer Punch, loll in the hammock and listen to the sounds of the changing season. You can hear the quiet except for the cicadas. Click to get Chloe’s Summer Punch Recipe
Easy Blueberry Jam Recipe with Cinnamon & Lime Zest
Blueberries are a gift – they speak “Summer”
Just Picked Blueberries from the farm at Big Mill B&B
If you can pick your own blueberries that is the best. I have blueberries growing right outside my kitchen window and I try to use them any way I can. Local farmers’ markets also have good berries.
Molasses is a staple in the south – we use molasses for everything.
Molasses Pudding with Bourbon Sauce is a southern tradition
It seemed like everybody’s grandmother made Molasses Pudding and it was always a treat. In some parts of the country, it might be called Molasses Cake, but southerners call it Molasses Pudding. Once you add the Bourbon Sauce, it does seem more like a pudding.