We are excited to be having our 2nd Annual Cycle to Farm Event in Sandy Mush. Everyone had a great time last year, and we look forward to even more cyclists and more fun this year. Our friends at Addison Farms Vineyard will once again host our start/finish and Fabulous After Party. Come on out and join us and bring your friends. Registration deadline is October 1st. Cycle and meet your farmers of Gaining Ground Farm, Beulah Farm, Sandy Hollar Farm and Full Sun Farm. After enjoying the beautiful ride along farm country with fall colors as the backdrop, cyclists will get an extra special treat at our Sandy Mush CTF because local potter, Matt Jones, and his intern are making lovely and useful bowls for you to enjoy your farm to table meal of Brunswick stew and to take home as a memento of your Sandy Mush adventure.
Learn more about how Cycle to Farm provides a positive impact to farming communities and about farmland conservation:
Cycle To Farm: Sandy Mush, NC
Posted in Daily Farm Life, Sandy Mush Cycle to Farm
Tagged Addison Farms Vineyard, Beulah Farm, Cycle to Farm, farm to table, Farmland Conservation, Full Sun Farm, Gaining Ground Farm, Matt Jones Pottery, Sandy Hollar Farm, sandy mush farms
We enjoyed the vegetables of our labor with Dad and Barbara Sunday. Everything came from our garden, except the chicken which we bought from Reeves Homeplace Farm in Little Sandy Mush and the cream style biscuits which I made from a recipe in Alice Waters, The Art of Simple Food, one of my favorite cookbooks. I also used Alice’s guidelines for roasting the chicken which I stuffed with fresh herbs and garlic from the garden. I steamed broccoli with a hint of sea salt and roasted the cauliflower in olive oil and then served with a sage butter, and, of course, a bountiful freshly harvested salad. Tastebuds were rejoicing!
Here are a few recipes our farm families shared for favorite ways to enjoy cauliflower:
I prepare my cauliflower by cutting it up, drizzling it with olive oil and sprinkling it with fresh pepper and salt. Then roasting it on a baking sheet at 400 for 10-15 minutes. While it’s roasting, I brown butter in a pan and add fresh sage. I toss the cauliflower in the butter and add pasta and bits of ham. It’s a great quick summer dish. If you puree the finished product (sans ham) you have a lovely substitute for mashed potatoes.
This is from John’s stepmother Betty:
Hardy, I don’t really have a recipe! I just go with the flow, so to speak.
I make a roux of melted butter and flour, guess-te-mating the amounts
!! Then I add milk until I get it to a pouring consistency, or what
looks like a cheese sauce. If it’s a little too stiff, I add some
water!! Then I use good old fashioned sliced cheddar cheese from
Publix, nothing fancy. I tear it into small pieces and add to the
sauce, stirring all the time. Again if it gets a little too thick, I
just add some hot water. Nothing fancy, but John senior seems to
enjoy it. I sometimes add a little nutmeg, but he isn’t too keen on
that! Sorry I can’t be more specific, I just make it until I think it is ok,
and pour it over steamed cauliflower florets!!
“Betty steamed the whole head of cauliflower when she cooked it for us
and then poured the sauce over the whole head. It was beautiful AND
delicious.” ~ Hardy
” We Loved our cauliflower. I roasted it with the baby beets and mixed
in the greens at the end. Yummy! ” ~Patricia