The holiday season brings up memories of holidays past
For me, they are often memories of wonderful food and recipes from my farm bed and breakfast. I have been writing Chloe’s Blog since 2007 and have gathered some great old family favorites and some new and exciting recipes that my mom never heard of.
While waiting on the plane to carry me back to Big Mill B&B, I decided to dash off a quick blog post in honor of Vegetarian Awareness Month (October).
I’ve been 95% vegetarian for decades, so it is second nature for me. But it can be quite a fun adventure to explore the tastes and textures of vegetarian recipes.
Here are eight recipes from Chloe’s Blog to make it easy to dip your toe in:
Gazpacho – Chilled Tomato Soup
Bon Appetite!
Big Mill Bed and Breakfast 252-792-8787
If you like figs, you will love this Fig Bread –
I bet you will like it even if you don’t like figs!
Homegrown Figs are just wonderful
I love figs and fig trees; I now have four fig trees planted in my orchard. That might be a bit obsessive, but this is a farm and I can share. When figs get ripe, they come in great profusion, so I needed some recipes to use all these great fruits of the gods. I make Fig Preserves or Jam and Fig Bread.
Click to get the Fig Bread Recipe From Big Mill BB innkeeper Chloe
Do you need an easy punch recipe for that special summer party?
This great-tasting party punch is quick and easy to make and pretty – and you can do most of the prep ahead of time. Here is the recipe. [continue reading…]
Does washing berries in a vinegar wash keep them fresh longer?
Fresh picked berries are yummy. Recipe for storing berries below
Everyone has an opinion. I think you should at least give it a try, then decide. I know the vinegar wash works for me, but then I think white vinegar is “gold.” We use it here at Big Mill B&B for an eco-friendly cleaning product. I also use it as a fabric softener. [continue reading…]
Innkeeper’s Suet Recipe
Our special Earth Day gift to birds here at Big Mill Bird & Breakfast
Earth Day is just around the corner, so it seemed like a perfect time to celebrate the birds we love with a suet recipe they delight in eating.
When I am cooking for the bed and breakfast guests, I also make suet for our lovely feathered travelers. And this suet recipe is made from things that we all have in our larders, especially innkeepers. Recipe below is easy! Click here for Suet Recipe for the BIrds
The mighty Roanoke River is heaven for the Rock Fish Fisherman
Rock fish – Striper in the Roanoke River – photo courtesy Capt. Mitchell Blake
Check for dates for when the Roanoke River basin is open for Rock Fish fishing or Stripers with some rules, of course. The minimum limit is 18 inches and only one river bass above 27 inches can be kept, in the creel, as they say. Click to get Rock Fish Stew Recipe
When I was growing up we always had a winter garden of all kinds of greens and root vegetables, including turnips and rutabagas.
In cold weather my mother would make rutabaga rice soup that I now associate with life on the farm, warm fires and being happy. Other than my family members, no one I know has ever heard of this soup. If you like rutabagas, give it a try. Even if you aren’t sure if you like rutabagas, give it a try. You might surprise yourself. Recipe below is easy. Rutabagas make a great Rice soup – recipe below
This Pumpkin Bread is quick, EASY and, oh, so tasty.
When we all ate from the land and did not import exotic foods, we ate what was fresh. So in the fall of the year and for Thanksgiving and Christmas we had lots of pumpkin dishes. My folks let me grow pumpkins in the corn patch.
I hope you’ll give this easy holiday recipe a try. I bet it becomes a new holiday baking tradition! click to read more about Chloe’s Pumpkin Bread
I first tasted Gazpacho in the sixties when I was a young student in Spain.
Gazpacho is perfect for hot summer days.
It was in a little cafe in Toledo and I still remember the cafe, the handsome young man and the Gazpacho.
It seems there are as many Gazpacho recipes as there are barbecue recipes. I finally found one that reminds me of that night in Toledo. I have adapted my recipe from one in Craig Claiborne’s New York Times International Cookbook – my favorite cookbook. Did you know that Craig Claiborne – food editor for the New York Times – was born in Sunflower, Mississippi?
Fresh tomatoes grown on the Farm
The basket in the photo (above) is very special – it was a gift from Miss Sadie, owner of the original Big Mill grist mill. Years ago she used it to take three dozen eggs up town every week to trade for coffee and sugar and things she couldn’t grow. It still has the cotton seeds in it, They were used to keep the eggs from breaking.
I grew these tomatoes in my Big Mill Cook’s garden. The garden is in my orchard where our livestock used to graze under the apple trees.
Big Mill Bed & Breakfast 252-792-8787
