Cherishing Culinary Heirlooms: My favorite Kitchen Utensil

I have a sieve that belonged to my mother. I use it frequently. The uses are endless.

More importantly , it transports me…

If you truly love spending time in your kitchen as I do, chances are you have a collection of favorite utensils. These are the tools you instinctively reach for, the ones that feel like an extension of your own hands. As cooks we certainly have many a tool that makes the task that much easier or offers efficiency in a splendid way. But have you ever stopped to consider the history behind these beloved implements, especially the ones passed down through generations? These cherished tools carry a rich history that can enrich your cooking experience in ways you might not imagine.

Think about the well-worn wooden spoon, its handle smoothed by years of countless stirs and the very hands of loved ones that used it. Or the heavy cast iron skillet, seasoned to perfection by decades of family meals. These aren't just tools; they're vessels of memory, whispering stories of kitchens past. They connect us to the family before us and the love they poured into the food they prepared.

I’m as guilty as the next person of convincing myself that the latest greatest trend in kitchen tools is a necessary addition to my culinary collection (sometimes lovingly referred to as toys). Sometimes they’re well received and worthy, others times not quite as necessary as I’d convinced myself they’d be. If they make a task easier or create better results I’m sold but it’s hard to compare to the well worn, aged with love, items used by your someone you miss!

Just Imagine using a rolling pin that your mother used or a set of measuring cups that helped create countless culinary masterpieces. These tools become imbued with meaning, carrying the essence of everyday meals shared around the table. Using them can evoke a sense of nostalgia, a comforting connection to the past, and a tangible link to your heritage.

My mothers wooden spoons

I am lucky enough to have a few items that belonged to my mother but none beyond her generation, that I am aware anyway… We do have some handmade knives that belonged to my husbands’ Nana, made by her husband aka PaPa (pronounced paw paw).

The colander or sieve pictured here is a work horse! It’s the perfect frame size and the perfect screen size. I use it to strain my sauces and curds and make my jams as well as sift any and everything. It seemingly suits every job. Mind you I have other colanders/sieves but they just don’t cut it for one reason or another. With each passing year of use and each time it’s washed I think about how many years, how many kitchens, how many hands and how many culinary creations it’s been involved in.

I have invested in some really good knives for my culinary endeavors but these old beauties hold an edge just as well and think how long they’ve been used and loved. It's not just about the sentimental value. These older tools often possess a quality and craftsmanship that's hard to find in modern equivalents. They've been tested by time, proven their durability, and become perfectly suited to their purpose. That well-seasoned cast iron skillet, for example, can impart a flavor to food that's difficult to replicate with newer cookware. And a vintage whisk might have the perfect flexibility for whipping cream or beating eggs. Maybe it’s just a matter of “softening the edges” as we say?

Beyond their practical uses, these utensils also offer a glimpse into the evolution of cooking itself. From simple hand tools to more sophisticated gadgets, each piece reflects the changing times and the ingenuity of cooks throughout history. They remind us of the resourcefulness of past generations and the ingenuity they employed in creating delicious meals with the tools they had available, whether made by their hand(s) or not.

So, the next time you reach for your favorite spatula or mixing bowl, take a moment to consider its history. If it's a piece passed down from your family, cherish it. Use it. Let it connect you to your roots and inspire you to create your own culinary memories. These tools are more than just objects; they're tangible links to our past, a way to keep family traditions alive, and a reminder that the love of cooking, and the tools we use, can be passed down through generations, enriching our lives and the meals we share.

"What's the oldest tool in your kitchen? What memories does it evoke?

Share their stories in the comments below! I'd love to hear about the special tools that connect you to your family's culinary past.

Cucumber Lemonade

The heat this summer is turning out to be beyond wrong, especially for a farmer!

Our goal on this farm is to adhere to sustainable practices and yet were imagining watering our pastures so our sheep can continue to graze? Something is wrong with that plan! We’re not really considering watering the pastures but I’d be lying if I said the thought hadn’t crossed our minds.

We'll instead pray for rain and do everything we can to extend the grazing. Watch out, we might do a rain dance!

In the midst of the heat and the added stress it’s causing we have to keep ourselves hydrated and we’re forced to spend a lot of time in doors. That, coupled with cucumbers coming at me from every direction in my garden were the main reason this recipe for cucumber lemonade from Smitten Kitchen called out to me. I usually like any recipe I try of Deb’s This one sounded so incredibly refreshing ( and it is); it used a bunch of my cucumber abundance and it’s timing was perfect because we were having an Open House for our farm store and it was the perfect refreshment to serve!.

Added bonus, your drinking your a mega dose of vegetables.

Makes just over 1 quart (4 cups). Serves 4 to 6 and up to 8 if you like a lot of fizzy water in yours.

1 pound cucumber(s), peeled or unpeeled, cut into large chunks, plus a few extra thin cucumber slices for garnish
1 cup lemon juice (from about 7 to 8 lemons, although juiciness will vary)
1/3 cup granulated sugar
2 cups cold water

Run cucumber through a blender or food processor until pureed, then run it for a full extra minute to ensure that it’s as processed as possible. Set a fine-mesh strainer or a regular strainer lined with a couple layers of cheesecloth or a coffee filter over a pitcher and pour cucumber puree through it, stirring to help it move along faster. Discard solids. In the pitcher, you should have about 1 cup cucumber juice.* Add lemon juice and sugar to it, then water. Give it a good stir or shake, and let it sit in the fridge (to get it started chilling) for 15 minutes, after which a couple more stirs or shakes should leave the sugar fully dissolved. Taste lemonade, adding more sugar or water if desired.

Almonds, Sweet and Spicy

With intent, I purchased a very large bag of raw almonds.

Almonds are a great snack and a good source of protein! I figured I would make multiple batches of flavored almonds.

I began an online search for the recipe(s) that called to me and of course had great reviews. I don’t know about you but reviews are very important to my decision making process. I love reading folks’ opinions and often get ideas from the reviewer!

My first recipe find and attempt did not disappoint. This recipe is oh so easy and complete in less than 30 minutes.

A guaranteed yummy snack, appetizer or share as a gift and I promise you’ll be thanked immensely!

I found the recipe on The Cafe Sucre Farine , a cute husband and wife team developing and sharing and photographing recipes! This one is fantastic!

Just a little bit of sweet from honey and a little (or a lot, your preference) from cayenne.

WARNING: these will not last

Warning: hide these if you want to have any for later

2 Cups whole almonds

1 T EVOO

1.5 T honey

1/4 teas salt

2 T sugar

1/2-11/4 teas cayenne

1 teaspoon salt

Oven to 350. Place almonds in center of parchment lined cookie sheet. Add honey and EVOO and 1/4 teaspoon salt. Mix. Place in oven for 3 minutes to “melt” honey a bit and mix again to distribute honey and spread back out on pan. Return to oven and bake 10-13 min. Stir halfway through. While the nuts are baking mix sugar, cayenne and remaining salt. Remove from oven and transfer to another cookie sheet lined with fresh parchment (very important step) Sprinkle with spice mix and toss

until thoroughly coated.

Cool and Enjoy.

Store in airtight container.

Lamb Sliders

Its getting to be that season we dust off the outdoor grills. BTW, I hear you grilling artists out there saying grilling has no season, it’s year round! Have you noticed burgers are off the charts trendy right now? Restaurants, chefs and home cooks alike are changing flavor profiles, adding unusual ingredients like beets? Varying meats and meat combos or meatless options. Varying the bun type and gracious the add ons ! Well I’ve got one to add to the selection that could be your new superstar. I know every time I’ve made them I quickly become the best cook ‘for the moment’ I’ve made these Lamb Burgers for wedding functions, catering events and just hubbie and me. My very favorite rendition is as mini sliders

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Stoney Mountain Farm Lamb Sliders

1 pound Ground American Lamb

1 link Italian sausage, casing removed

3-4 cloves garlic, grated or minced

¼ C grated onion

½ T cumin

½ t cinnamon

1 t fresh chopped cilantro or ¼ t coriander

1/8 -1/4 t hot pepper flakes

1-2T fresh parsley, chopped

1 egg

½ Cup oatmeal soaked in milk

S&P to taste

Feta or goat cheese

Place all ingredients, except cheese, in a bowl and mix well (I use my hands).  The mix will seem wet.  Form into 1” balls, place on roasting rack or prepare for grill.  Flatten the patty gently, then press dime size ball of cheese into center.  Cover with just enough additional meat mixture that the cheese is sealed in.  Roast in 400 degree oven for about 10-15 minutes or starting to brown.  You can turn to broil if you like a crispier texture.  I also like to grill them.  These are also great regular burger size but the sliders are alot more fun!

Serve in “slider” rolls now available in most groceries.  “Hawaiian Bread “Slider” rolls are a great option. I serve these with pickled onions or an onion relish but tomatoe relish or any one or combo of these would be great.

Tagged: burgers, lamb burgers, ground lamb, grilled lamb, party food

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Strawberry Balsamic Basil Pops

A mouthful in word and flavor!

This time of year we’re all blessed with the bounty of glorious juicy naturally sweet seasonal fruits exploding from the gardens. Blessed with a basket of fragrant strawberries…plenty enough to make my ‘current’ favorite jam, Strawberry Rosemary. I still had plenty left.

What to do with the rest?

Make a strawberry pie, muffins, my new ‘current’ favorite Strawberry Cake, my grandmother’s strawberry shortcake, more of my new favorite jam (cause I never have enough)…..hmm, what shall I do?

Then I remembered my new pop sickle molds! I googled strawberry pops! I had no idea the number of results that would come up. Apparently strawberry pairs with a lot , even black pepper which I’ll try next time around.

Sooooo many combinations. Adding ice cream or yogurt, sugar, no sugar or sugar substitute, no dairy, straight fruit, water, lemon or lime juice…they’re all good.

A food processor, blender, or hand blender…strawberries (or any fruit really) some liquid (you choose what and amount…regardless they’ll freeze) ice cream or yogurt if you choose and herbs, if you choose.

Blend

Pour in molds

Freeze

Yum

Most of all I want to impress upon you….these are sooooo easy and I think a yummy refreshing treat to have around! The molds are inexpensive. And if you prefer really healthy they are so adaptable…again, everything freezes!

Start with about a pint of Strawberries. Remove stems. Throw in the blender or food processor. Add sugar, 1 Tablespoon to 1/3 Cup depending on your desired sweetness. Add about 2 cups of liquid or dairy or combination of. Blend. If you don’t want texture in your pops, blend alot…if you do want texture…don’t. If your adding herbs I like to wait until everything else is the consistency I want and then add the herb, blend just enough to have tiny bits throughout

If you’d rather specific directions to refer to…My favorite so far is Strawberry Balsamic and Basil…I just added about 1- 2 Tablespoons of Balsamic vinegar about 3/4 cup water and 4 Tablespoons fresh lime juice to the strawberries and sugar and threw in freshly torn basil leaves at the end. Each brand of pop sickle molds hold different amounts of liquid so you might have too much liquid. I adjusted my water and lime juice. More then once I’ve had extra liquid. The pops go fast so I cover and save the liquid in the fridge and when one pop disappears I refill and freeze!

Easy Peasy

Collard Salad

Who knew this southern green staple, collard greens, aka collards could become something other then a slow cooked slippery mass of greens swimming in liquid, aka pot liquor?  I didn’t.  This ubiquitous bowl of greens, commonly served with cornbread, can be found most anywhere in the south.  If not served, they sure know somewhere close you can go get some!

When I saw this recipe for collard salad the northerner in me was apprehensive.  Did I say NORTHERNER?  No need to worry or get confused that this shepherd living and farming in the south is not the person you thought you knew… I am not a true northern but  a confused mix of both.  Most of my rearing took place in the south.  After all I  born in the south.  I cannot get too far away from the fact that both my parents were northerners and I spent a lot of my youth in the north.  My mom was a northerner  so that’s how we ate growing  up.  My mom also was adventurous and would be the first to honor any culture so we did eat southern foods from time to time but mostly like a northern transplant might.  She DID, as so many northern folk do, put sugar in her cornbread, not much but enough to know she could not be a southerner.  I have one of her old cookbooks and my story is evidenced by her handwritten “cornbread” recipe on the back cover.  Yep, sugar!

So in my round about way I’m saying collards are not and never were a common item on any menu in my house.  I eat them and enjoy them once a year, New years day.

On one particular Saturday in May at our weekly farmers market I was gifted a bundle of collard greens.  Grateful yes.  Unsure what I could do; so true.  Unable to waste anything =challenged.

Who better to help with this deeply southern food group then Vivian Howard.  I luckily own her first  cookbook, Deep Run Roots.  I journeyed through several of the recipes when I first got the cookbook, everything I tried was good.  Her deviled eggs with buttah, blueberry BBQ sauce, and her Party Magnet Cheese ball (as featured in Garden & Gun Mag)  all were hits.  Anywho, gifted with a bundle of collards I decided to try one of the recipes and ended up choosing the collard salad.  What a surprise, what a treat.  I usually ALWAYS commit to making a recipe exactly as written the first time but I just did not have pineapple on hand.  I did have collards though!  The heated dressing  wilts and tenderizes and the overnight marinade brings out the wonderful flavors.  The greens keep a “green” texture which allows it to be considered a salad I suppose.  I honestly say the pineapple was not missed and the idea of it has me a bit confused.  Alas, out of my desire to respect all recipes as written I shall try the pineapple next time.

Lamb Liver Paté

Lamb Liver Pate'

I love our customers and I love it when they share what they’ve created or how they’ve used our products. At the market last week someone shared his very successful rendition of liver paté using our liver.  He’d made it over the holidays  Not only did it sound yummy I thought, why haven’t I done that?  I decided to try paté with our lamb liver instead of the ubiquitous chicken liver.   Lamb liver is much milder then beef liver and much healthier then all liver.  For those who declare they don’t like liver I’d suggest you give this a try.

I’ve made paté before but most often I enjoyed it while sitting at one of my favorite restaurants enjoying their paté with the traditional accompaniments of coarse mustard, cornichons and caper berries with toasted baguette slices.  One of my sisters brought some to our recent holiday festivities, same accompaniments but, to be expected, made with chicken liver. 

Well my life has been changed FOREVER!

So easy.  So good .

Hey, did you know lamb’s liver is one of the worlds richest sources of B vitamins, and an incredible source of iron, zinc, copper, vitamin A and D.  

Ingredients

• 1 shallot, minced

• allspice 1/8 to 1/4 teaspoon, depending on your tastes

• peppercorns, whole 3 teaspoons

• creme fraiché or cream, 2 Tablespoons

• port (or brandy) 1/8 to 1/4 cup

• 2 cloves garlic, minced

• 3/4 pound lamb liver

• 2 tablespoons fresh rosemary, minced or 2 teaspoons dried crumbled

• 3 tablespoons fresh thyme, minced or 2 teaspoons dried

• ½ cup butter, melted

• ½ teaspoon sea salt

• ⅛ cup chopped fresh parsley

Instructions

Saute the shallots in the butter and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook until no longer pink in the center. Add the port and cook just to incorporate. Remove from heat, and place contents into a blender or food processor with the butter and all other ingredients except peppercorns. Process until it forms a paste, adding more port if too thick. Add the peppercorns and pulse until they crack.

1. Garnish with some fresh herbs parsley 

2. Serve with thin baguette slices and cornichons and coarse mustard.

YUM, just sayin’

BTW, it freezes beautifully.  DH isn’t fond of it so I have a bit, freeze the rest for a time I want a bit of decadence or just to feel really healthy.  It’s a great protein source for morning needs.

 Since my original post I’ve had quite a bit of feedback! One of our fans (a chef by trade) suggested adding a caramelized pear….2 DIE FOR! Another of our friends decided to use the lamb liver but created her own pared down version…first for simpler makings she roasted the liver, tossed with some EVOO. Then she blended simply with lemon zest, and the caramelized pear idea. She brought some for me to try. AGAIN, 2 DIE FOR! The lemon zest added a brightness that was so refreshing.

I guess the moral of the story is, use good quality ingredients and combine to your hearts content!

Lamb Ribs

I can almost hear those lips smacking...

Who can resist finger lickin, napkin grabbin, fall off the bone, sticky ole ribs?

 All the talk of fabulous food bites for the upcoming Super Bowl got me motivated.

How about something that might, just might, draw the attention away from the big screen for a bit?  

potato skins, chips & dip, wings...how about something different? 

Today I'm sharing a recipe for the yummiest, easiest, most impressive little morsels...EVER

LAMB RIBS!

Think you don't like lamb?  Think again.  I have gained lamb lovers over this recipe time and time again.  I'm convinced anyway, folks that think they don't like lamb have either had a bad preparation or an older sheep.  If you consider yourself a foodie you need to give these a try.  If you want to impress your guests, this will do it, I assure you.

Finding lamb ribs will not be an easy task. I would suggest you find a lamb vendor at a farmers market, they'll have them!  Not only will they have them but lamb ribs are a very economical cut...double bonus!  As is often the case buying direct from farmers, you'll have access to cuts of meat you'd never find in your box stores.  

So enough discussion...Here's the recipe!

Lamb Ribs


ingredients: lamb ribs, spice rub, BBQ sauce

Spice Rub lamb lends itself to so many flavor profiles, Asian with soy and ginger, Mediterranean with coriander and oregano, Mexican with cumin and chili...and always garlic!  If your not feeling very creative Old Bay seasoning works great

your favorite BBQ sauce  I like a honey/molasses/mustard based sauces but I usually create something that marries well with my rub.  I'd recommend one of your ingredients be honey, molasses, syrup or even a jam you have sitting on the shelf.  Again, if your not feeling too inspired, a store bought sauce will do.   It is honestly hard to go wrong.

Remove as much fat as you can from the ribs.

Rub the ribs with dry rub and refrigerate over nite or at least 8 hours

First, we'll cook the meat.  Remove ribs and place on a foil lined baking pan.  Cover and bake at 250 degrees for 1.5 hours.  Sometimes I place them on a rack and place about 1/4 inch any fruit juice (i.e cherry, cranberry, apple, blueberry, grape) in the bottom of the pan and follow the same cooking.  

Next remove the cover and cook for another 1-1.5 hours.

At this point you could place the ribs on a grill but my oven method works great

Next, baste with your sauce every 10-15 minutes  for the next hour.  

Remove from oven.

Do you see the GOOEY?

Voila!

Too easy? 

Printable Recipe

Blackberry Lime Jam

I have ventured into a creative space with my jams this year. I think I've overcome the fears around preserving and I'm feeling a bit brave.  Preserving is such a wonderful way to share gifts that keep on giving. It is a feeling like no other when you open a jar of something you made months, the previous year, or even years before and taste all the love you put into it.  The preserves get stored on a shelf waiting for the next PB&J or fluffy buttermilk biscuit slathered with butter.  The memory of what, how, where and when get stored away with them.  Then one day you walk into the pantry and pull out a jar. POP goes the lid and all those luscious fruits and memories are there for the spreading.

So the first "creative flavor combo" for me this year, Blackberry and Lime.  I can't take credit for the idea.  I knew I had a bunch of blackberries and I wanted something a bit different so I 'Googled' . Last year I tried a Blackberry Peach recipe.  That didn't get it.  The blackberries just over powered the peaches.  I've also tried a triple berry and it was good but I wanted something unusual.  The addition of the lime adds a brightness.  You can barely detect it until you read the label and then you exclaim, "I knew I tasted something a bit different.  I think this is a keeper.  See what you think

The jam recipe is ever so basic folks.  All I do is measure 2 pounds of fruit and place it in a non metal bowl with 4-8 ounces of  sugar.  The amount of sugar depends on the sweetness of the fruit and your taste buds. Then, finely grate the rind of 1-2 limes. Stir well.  Cover the fruit, sugar and lime peel and place it in the fridge for at least 24 hours. If your schedule gets hectic I've left it there for 3 days.  Yikes you say, but it was fine.  I adore this recipe for this reason.  So often my days plans get interrupted by something going on around the farm.  I have to be flexible and this recipe flex's with me.  Actually this year the blackberries didn't seem to break down at all in 24 hours.  That's what you want, the sugar and the fruit to macerate, or break down together.

OK.  Your 2 do list is letting up a bit and you can see your way clear to get into the kitchen and finish your preserves.  Place the fruit in a non reactive pot and bring it to a simmer.  Simmer, simmer until....

Here is the secret word friends...EVAPORATION.  It might not smack you in the head the way it did me but when I read about it in Christine Ferber's  beautiful book about preserves, Mes Confitures  I was like, Dah. Of course. That's all jam and jelly making is, removing the liquid from the fruit until it concentrates. So,the days of slaving over the stove worried about the precise timing of the process are over.  I know what to look for now.  When the liquids have dissipated I know it's time for me to really participate in the process.  Don't get me wrong I do stir the mixture as it goes I just don't stress over WHEN the mixture is about to jell.  So, after the fruit starts to thicken up I add my flavors.  I added 1 Tablespoon of fresh squeezed lime juice and 1/2 to 1 teaspoon of lime zest.  Give the flavors a change to meld and then taste it.  If it needs more, go ahead but remember the flavors develop.  When it's time to check the set you may want to use a thermometer. The jam should reach 221 degrees Fahrenheit.  Another method used is a chilled plate.  
 Place some of your jam on the plate.  If a line drawn with your finger doesn't bleed, your good to go!  Now it's time to can that JAM!  

I won't spend time of the basics of canning on this blog.  Ball is an excellent site and has resources galore.  Basically fill your processed jars and process the jam in a water bath for 10 minutes but the Ball site will answer all your questions.

I am here to tell you this is another practice makes perfect story.  Each time you preserve fruit, be it jam, jelly, marmalade, chutney or whole, you will have a new experience.  The fruit will differ year to year and so will your finished product.




 I use this basic recipe for everything now.  The only thing I might change in the process is adding 1 Tablespoon of lemon juice to the macerating fruit if I want the flavor or so the fruit doesn't discolor.  When the fruit begins to thicken I add my flavors.  While surfing about the web I found a fabulous chart on Northwest Edible Life
blog that I will use as my guide  but once you get the basics the SKY'S THE LIMIT.

Roasted Coffee Marinated Leg of Lamb

One of the primary reasons I started blogging was for all the folks that have approached me at the Durham Farmers Market with such wonderful lamb recipes. There has been a tremendous interest in "sharing" the recipes and I too am excited to hear and try all these mouth watering ideas.

This post is to share one of our legendary lamb favorites!

My family was lucky to have known and loved the renowned chef, Louis Osteen. Two of my sisters actually worked for the Osteen’s. One of my sisters was super lucky to work alongside him in his kitchen. It was quite an experience for her and we still recall many of Louis’ best recipes. For me personally, when she recreates his masterpieces it’s as if she channels him. She knew his tricks, if you will…I mean he taught her.

She knew this recipe long before I was raising sheep. Now the joke is I often forget to give credit where credit is due. I use this recipe so often, whether sharing it or cooking it. I’ve converted folks to the love of lamb with this recipe. I don’t mind saying with full assurance, you will NOT be disappointed!

with out further ado…here is the recipe. I realize measurements aren’t clear. Just know your looking for about 2 cups of marinade. The measurements will accumulate quickly. the ground coffee is 1/4 cup and the red wine, olive oil and coffee take up most of the liquid space. Just begin, it will make sense and it's also very forgiving!

Roasted Coffee Marinated Leg of Lamb:
1. S&P entire leg
2. Mix marinade:
· Coffee beans, roasted under broiler unitl crisp…be careful they burn easily. Grindcoarse,not fine, ¼ c
· Fresh Rosemary LOTS, chopped
· Coarse ground Mustard
· Very dark brewed coffee, expresso if possible
· Red wine
· Garlic, LOTS
· Olive Oil
Combine all in food processor to yield about 2C. Coat lamb w/ paste and pour liquids over. Marinade for at least 2 hours.
Grill. IMO, your looking for about 130°

Excuse me, my mouth is watering. I’m going to fire up the grill now. You won’t be surprised to know I just so happen to have a leg of lamb!

And finally, to my dear sister, it is written, I am forever grateful that you shared this divine recipe with me