Hullo Friends! I just dropped by with a wonderful, simple tea recipe that’ll knock the socks off your wee feet.
Sometimes, when you want to cap off a wonderful day with a roaring fire and a snack, sometimes regular, old-fashioned tea just won’t do. THIS hobbit likes to enjoy a strong whiskey tea.
1 cup boiling water
1 tea bag
1 (1.5 fluid ounce) jigger whiskey
1 tablespoon milk
1 teaspoon white sugar
You’ll thank me. Wonderful for evening parties or lounging in the garden alone or with friends.
Be sure to come visit me in the Shire! The Hobbit Gardener
Hullo Friends! It’s Dudo Chubb, the Hobbit Gardener. Enjoy this wonderful autumn recipe!
Corn season has finally arrived! This morning I picked up some yellow corn from the Michel Delving market that was so fresh we could eat it raw. Must have been picked this morning. Did you know you could eat corn raw? You can if it has been picked within a few hours, at least the sweet corn we get. I was inspired by a recipe of Adelard Took’s to make creamed corn, which is quite a treat when the corn is so fresh. I added some nutmeg, and a little more butter to the original recipe.
1/2 large onion, finely chopped
2 Tbsp butter
8 ears corn, husks and silk removed
1 teaspoon sugar
1/8 teaspoon nutmeg
1/2 cup heavy cream
Coarse salt and freshly ground pepper
A wonderful addition to any meal. Enjoy this wonderful autumn recipe!
Have a happy and blessed birthday, Sean. Thanks for everything! Come by the farm later for a brew and a sup Take care, my friend!
Welcome Summer! This soup is definitely a labour of love. It takes about two hours to prepare. But most of the time can be spent curled up with a good book and a pipe, enjoying the aromas.
2 onions, diced
1/2 c shredded cabbage
4 c beef or chicken broth
1 T butter6 ripe tomatoes, diced
1 t sugar1 clove garlic, minced
1/8 c fresh thyme (1/4 t dried)
1/4 c fresh basil (1/2 t dried)
2 t salt
2 t pepper
1/4 c flour
1 c sour cream
Simmer the onion, cabbage, broth and butter for 1 hour in a large saucepan. Stir in the tomatoes, sugar, garlic, thyme, basil, salt, and pepper. Simmer for 45 minutes. Puree the tomato mixture. Return to the saucepan. Mix the flour and sour cream and stir into the tomato mixture a little at a time. Simmer until thickened. Serves four.
Please visit the Hobbit Gardener for this and more recipes, stories, and sustainable gardening tips.
“They’re mine! Mrs. Maggot gave them to me- A Queen among farmers’ wives!” -Frodo, Fellowship of the Ring.
1 small diced onion
3-4 cloves of garlic, minced
3 c. small mushrooms, washed (can also use large mushrooms sliced in half or quarters)
3 tbsp. oil
1 tbsp. thyme
2 c. water
2 tbsp. arrowroot
In a medium pot or a deep pan, saute the onions and garlic in the oil until the onions are soft. Add the mushrooms and thyme and cook for two more minutes. Add 1 1/2 c. water and simmer uncovered for 15 min. Mix the arrowroot with the remaining 1/2 c. of water, and add to pot. Cook until thickened, approx. one minute. Adjust salt and pepper to taste. Serve immediately to hungry Hobbits. Or eat them all yourself!
Hello. Dudo Chubb at Your service. I was delighted when I received the invite from The Green Path Farm to share some of my musings and recipes. I trust this note arrives in due time. There are some quite nosy Hobbits out there and sometimes impede the postmaster. I am the Hobbit Gardener. I hail from The Shire, a little outside Michel Delving in fact. We Hobbits enjoy good food and fine parties. All we need is grown within a hearty walk from our homes. Sometimes we enjoy the special treats from the lands of Men and Elves. But when all we need to do is take a few steps from our front door to harvest enough food for even a Hobbit’s appetite, one must question the need.
Let’s start with one of my favourites. It is an easy recipe and so very scrumptious! You never know when a company of dwarves might descend on you and demand tea cakes
zest of one lemon or orange
3/4 c. butter
1 c. sugar
2 1/4 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 c. dried cranberries or currents
juice of one lemon(orange)
Cream together butter, sugar and zest. Stir together dry ingredients in a separate bowl. Add the eggs to the butter mixture one at a time, beating well after each. Add dry ingredients and lemon(or orange…) juice and mix Just Until Combined. Spoon into greased loaf pan and bake at 350 degrees for 30-45 min. or until golden. Wrap and store overnight.
Tip: Glaze with a mixture of half a lemon(not orange) and 1/2 c. of icing sugar. Pour over the loaf before hiding in the larder overnight. Perfect for unexpected parties.