The peach farmer is here!
It’s one of our favorite times of the season, when a farmer from Chilton County, the “peach capital” of Alabama, drives upstate with a truckload of peaches and sets up shop in the town square. As soon as we see him, we make a mad dash for his truck to nab a basket of these beauties, because we now know they’ll be gone quick!
#chickenproblems
What happens when we take a few days off and Adrian forgets to collect the eggs.
Rise ‘n Shine
We love to surprise friends and neighbors with fresh eggs from all the girls. With spring now on its way, egg production here is heading into high gear, so place your orders soon! 😉
Mark the calendar
We love our county and all the great things they do to promote this beautiful part of the state, including the agricultural activities…like the upcoming chicken shows! We might just have to enter. 🙂
Lazy Day Brunch
Here’s a dish we made on Christmas morning. It was so good we might just make it again on New Year’s Day! From our breakfast table to yours…
Turkey Sausage & Grits Casserole
1 lb. crumbled turkey sausage
1 tsp salt
1 1/2 cup uncooked grits (quick cooking)
1 cup shredded Cheddar cheese (mild or sharp)
1 cup shredded Monterey Jack cheese
1 cup milk
1 tsp white or black pepper
1 tsp chopped fresh thyme
4 large eggs, beaten lightly
Vegetable or olive oil cooking spray
Preheat oven to 350°. Lightly brown sausage in a big skillet, stirring often. Set aside. Add salt to 4 1/2 cups water and boil in large pan. Stir in grits until gently boiling again. Cover grits and lower heat. Simmer 2-3 minutes, continue stirring.
Remove grits from heat, add cheeses and combine until melted. Stir in milk, thyme, pepper and eggs. Add sausage. Spoon contents into a 13×9 inch glass baking dish (lightly greased) and bake at 350° for about 50-60 minutes, or until golden brown on top. Once the casserole is done, let stand for 5-10 minutes then “gobble” it down! Serves 10-12.
Cooking Notes: 1. You can make this dish 1-2 days ahead. Follow recipe to assemble casserole, then place in fridge. When ready, bring to room temp (about 30-45 minutes) then bake. 2. After baking, if casserole doesn’t brown on top, place under a broiler for just a little bit but watch carefully!
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