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Farmette 1769

by Monica Melograna-Ward


So, I’m having some hibiscus tea (my newly found favorite that I had somehow bypassed for all of my 53 years) with lemon and honey. I had that awful flu that is going around and my throat & lungs are still a bit tight, so I thought that this was appropriate to drink, prior to the onslaught of coffee soon to fill me.

This is obviously my farmette blog, but since I love to cook, I decided to add some recipes, regularly. This one is posting on a Saturday, since the week got away from me, but I’m thinking that I’ll shoot for Friday evenings, in the future, for food-oriented posts.

I have posted some recipes on this blog before, but I am going to start numbering from here – starting with #101.

If you like these recipes, please follow by subscribing to email notifications via the link at the bottom of this recipe article. There is never a barrage of posts, so please join us on the farmette!

Monica’s Weekend Recipe – #101 – Crust-less Spinach Quiche

The ingredients:


16 ounce bag of frozen Spinach – fresh would be even better!

6 large Eggs – our chickens are not laying right now, so these are store bought

1/2 stick Butter – real, not margarine

1/2 medium sized Onion, chopped – a variety that you like

4-6 cloves Garlic, chopped

1/2 cup (or more) shredded Cheese – whatever kind strikes your fancy

1/4 cup Milk – plain unsweetened soy or alternative would work just fine

Fresh ground Salt and Pepper to taste


How to:

After softening and chopping, just mix it up in a bowl. Put it in an oiled pie pan, and place in your oven at 375 degrees. Check at 1/2 hour and then every 10 minutes until a toothpick comes out clean.


Monica’s Weekend Recipe – #102 – Crab Stuffed Mushrooms

The ingredients:


Small fresh portabella brown or plain white Mushrooms – a big pack of them

Pre-cooked Crab Meat – as much as you can afford, since it is pricey and any amount will flavor this recipe well

Pita Chips – chopped in food processor (I didn’t have any bread crumbs)

Fresh chopped Fennel – my new favorite green vegetable, that I never knew was anything more than a spice/herb, until recently

1 large Egg

A tablespoon or two of grated Parmesan Cheese

A tablespoon or two of fresh squeezed Lemon Juice and/or Lime Juice

1 teaspoon of Dijon Mustard, yellow if you prefer

A tablespoon or two of Olive Oil

1 tablespoon real softened Butter

A tablespoon or two of Dried Minced Onion

Garlic Powder – maybe a teaspoon, the more garlic the better to me!

1 teaspoon Parsley

As much Cayenne Pepper as you can stand… or want

A sprinkle of fresh ground Pepper

Please don’t add any salt if you are using pita chips instead of bread crumbs, since PC add quite a bit of salt to the mix

Mayonnaise until generally moist


How to:

Pop the stems out of the mushrooms. Mix the other ingredients together all at once except mayo. Then add mayo until the mixture is a nice consistency. Stuff the mushrooms with the mixture. Put them in an open oiled pan and into your oven at 375 degrees. Check at 1/2 hour and then every 10 minutes until they are browned on top.


Bon Appetit!













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