Tag Archives: cooking

Old Stone Well Farm

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When Life Gives You Green Pumpkins

It’s so great to be back home at Old Stone Well Farm, just in time to enjoy autumn’s arrival. And what better way to cozy up to a new season than with a delicious recipe I discovered — one that I make using unusual ingredient.

Come. Pull up a chair. Get cozy. Join me as I see God’s provision right in my little shabby garden. Click on the video below.

And never miss a visit at Old Stone Well Farm, subscribe to this growing YouTube channel, and share with your friends. There’s always room in my old kitchen for more!

P.S.

And here’s the recipe I mention in the video. Let me know if you make it and what you think of it!

Long Winter Green Pumpkin Pie

(As featured in the Little House Cookbook)

Filling

Four pound unripe green pumpkin

1 cup brown sugar

1 pinch each of ground nutmeg, cloves and cinnamon

1/3 cup apple cider vinegar (or you can substitute hard cider or apple cider)

1 teaspoon butter

Pie Crust (You can make your own or cheat like I do…using premade pie crust. I have yet to master the art of a flaky crust.)

2 1/2 cups all-purpose flour

2/3 cup vegetable shorting

1 teaspoon salt

6 tablespoons cold water

Preheat oven to 375 degrees. Peel the green pumpkin, cut it in half and the quarters.

Cut pumpkin quarters into pieces that resemble apple slices to measure 5 cups and place in a large bowl. Add to that, the sugar, cinnamon, nutmeg, cloves, apple cider vinegar and butter. Stir.

Pour pumpkin mixture into a prepared pie crust, add the top crust, crimp edges and brush with egg wash. I have also seen recipes where cook the pumpkin mixture on the stove for about ten minutes. That might ensure the pumpkin slices will be tender.

Bake at 45-50 minutes or until the pie crust is golden brown.

You can order the Little House cookbook here on Amazon,

https://www.amazon.com/gp/product/006…

Old Stone Well Farm

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Kitchen Treats from the Farm (Or My Amish ‘Salad’ Saga)

I’m in the kitchen sharing with you how my Indian Strawberry Cornbread turned out, as well as sharing my adventure with an Amish recipe. It’s a fun time here at the farm. So join me…and make sure to leave a comment telling me what you think of these recipes — and if you are tempted to make them yourself. Speaking of recipes. Here they are:

Indian Strawberry Bread

2 Cups of Corn Meal

1 Egg (I forgot the egg when I made mine…so maybe the egg helps!)

½ tsp of Salt

2 tbsp Shortening

Just strawberries and their juice Enough to moisten mixture to cornbread consistency, sort of soft, but not too stiff.

Use white fine corn meal, add salt and melted shortening (butter or crisco) Beat egg a little, and add moistening your mixture with strawberries and their juice (If using frozen strawberries melt them first and they have a little juice with them. If using fresh strawberries, sugar them and let them set awhile until there is juice.) Use a 9 inch pan, bake in 350 degree oven for about 20 minutes until it seems done and golden on top.

Creamsicle Salad (This is enough for a Barn Raising!! So if you have small gathering, cut the amounts in half.)

8 oz. cream cheese, softened

20-oz. can crushed pineapple, drained

16-oz. tub whipped topping (like Cool Whip)

2 cups mini marshmallows, fruit-flavored or regular

6-oz. pkg. orange gelatin

1 to 2 15-oz. cans mandarin oranges

In a large bowl, combine cream cheese and pineapple. Fold in marshmallows, whipped topping, and orange gelatin. Lastly, stir in mandarin oranges. Spoon into a large glass bowl for best presentation and cover with plastic wrap. Refrigerate at least two hours before serving. Can sit out for at least an hour without getting watery.

I got this recipe from Amish365.com, a great resource for Amish living.

Blessings!

Donna

Old Stone Well Farm

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Nugget’s Tiny Contribution

Nugget, my miniature Easter Egger Bantam, lays the cutest little sage colored eggs. But I wondered what to do with such little eggs?

Then I remembered a wonderful 18th-century recipe I learned at my open-hearth cooking class. I could make Scotch Eggs! (Learn more about these delicious treats in the video.)

As I worked in the kitchen, Nugget’s tiny contribution to the farm made me smile. It also reminded me that we all have a gift to bless this world with.

We all have something wonderful that can bring a smile to others. With so much negativity in the world and so many people clamoring for attention and jockeying for position, I was reminded that everyone and everything has value.

Now if only we can live seeing the value in all things — even the smallest of eggs here at Old Stone Well Farm. I hope you find your time here in Vermont a blessing. Think of it as a mini-vacation, a step back in time and to a quieter place. As always, I love having you come to the farm with me.

Share the news of Old Stone Well Farm with friends and family.

Blessings! Donna

(P.S. There’s currently no water here in this old house due to the joy of rural living and well issues. And so, pardon my unwashed hair today!)

Old Stone Well Farm

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Stir Up Sunday

On this our second Sunday in our Celtic Advent celebration, we get out the old bowls at the farm to whip up some holiday goodies. This day is known in Anglican circles as “Stir Up Sunday,” which gets its name from the collect in the Book of Common Prayer that asks God to “stir up” God’s faithful children. It was a day for families to “stir up” their Christmas puddings and fruitcake, allowing enough weeks for all the wonderful holiday flavors to mingle together.

I wonder, though, what does it take for our faith to be stirred up? What would it look like to live with such a faith? And, as we head toward the Thanksgiving holiday, who has been that special person in your life who has “stirred up” your faith? Think about that person and pause to give God thanks for them in your life.

So, let’s get ready to stir things up!

Blessings to you and your family,

Pastor Donna

Click on video to begin playing.