Have a happy Monday friends!
I know, I don’t want to admit it either, but sure enough the hot and hazy days of summer are coming to an end. With the cool air on its way and the evenings for outdoor dining numbered, what better way to savor the last few weeks of summer than with a glorious grilling extravaganza.
I tried it for myself this weekend. With a sturdy charcoal grill with steady heat, I grilled farm fresh husked corn, roasted whole red peppers, grilled peaches drizzled with maple syrup, heated through halves of crookneck squash, and seared Sweet Stem Farm pork chops (careful not to overcook them – only a few minutes on each side). I also oven-roasted a few extra garden tomatoes that were on hand and served them with a light but flavorful anchovy-basil vinaigrette and slices of a fresh baguette. This easy and fun to make meal, quickly turned into a summertime feast as the grilled peaches, corn, and pork piled up. On my screened-in porch, we sat down to this table, a griller’s delight, and smiles stretched ear-to-ear…as we dug into our ears (of corn).
Yes, grilled corn is always a crowd favorite, but the real stand-out of this particular meal was a new pork chop sauce being tried out for the first time. Since the bowl reached finger-licking status, and the leftovers were used with similar rave reviews the next night when paired with sliced peaches, I suggest you give it a try too.
Blue Cheese Pork Chop Butter Sauce
Mash together equal parts blue cheese and butter (1/4 cup worked well here).
Mix in a tablespoon of thyme, tablespoon Dijon mustard, 1/4 sour cream, a splash of milk, and sprinkle with fresh ground black pepper.
After all ingredients are mixed together well to form a creamy sauce, refrigerate until use.
Top grilled pork chops with sauce. Keep leftovers refrigerated.*
*I used up my leftover sauce as a base layer on a peach and basil crostini. Drizzle honey on top for extra sweetness.
Early morning herb garden.Nearly every morning when Philip and I go down to the lower meadow to check on our sheep, Friska comes with us. She runs ahead of us and as she gets near the bend in the lane, she picks up speed in hopes of surprising some wild animal around the corner and then having a merry chase.I went out to give Little Anne her daily hay bale. She called for her babe, but her babe didn’t come—she was too lazy to wander out of the barn and into the mid-morning sun.This weekend’s garden harvest.Then I went out and scouted for weeds in the littlest corn field and saw some pretty flowers along the way—Asiatic dayflower, milkweed (smells really good), and chicory.I like this old, brown block silo at the Manheim farm where our sheep are.And Thomas, looking nervously about from his safe place, because someone hissed and the dog went running to investigate.
We needed to catch Rod. One day he was playing under Katie’s desk, the next day he was in the bathroom. He was tiny and cute and hardly afraid of us. But then he got into the food, and left little black and yellow spots all around. So I set out some peanut butter for him yesterday.And this morning, there was Rod.I took him out to the barn and opened the lid. After he made sure all was clear, he jumped out and ran behind a hay bale. A much better place for him to live.My haul from the garden this weekend.Pinocchio eggplant!Dog on her bed in the late afternoon, and Thomas resting after “helping” me in the garden.The overgrown stone walkway that goes from the top of the barn to the back shed, between an old silo and a big pile of field rocks, where my brother and I used to make stone forts and spy on the “white men” in the nearby “village”.
Enjoyed today’s farm tour with Laurel, from Tellus360! We went down to the barn to see the little pigs who just arrived at Sweet Stem Farm on Monday. They were sleepy and quiet, snuggled up with each other and enjoying the cool morning air.