Posts Tagged ‘farmers market’
Saturday, December 4th, 2010
Stollen, Croissants, Pumpernickel
Brenham Farmers Market now hosts a very fine German style baker who brings in some of the most delectable goodies…..last week I purchased these incredible chocolate and marzipan croissants, dense fruity stollen and real pumpernickel bread.
They look amazing (almost too good to eat) but are so delicious that you want more and more! Be sure to stop by on Saturday mornings downtown at the Farmers Market to pick you up some…..or better yet, stay with us and we may just be serving them for breakfast (especially if you request it)!
Tags: Bread, Brenham TX, crossiants, downtown Brenham, farmers market, German Pastries, stollen
Posted in Brenham, Texas | Comments Off
Sunday, July 11th, 2010
What a great time we had recently with the Foodie Weekend participants with adventures at several local farmers markets, harvesting herbs from the ranch gardens for class, snatching a few fresh figs for our dessert from a friends back yard after spying them ripening on the tree, an unexpected detour from the last market to take everyone on a scenic history drive through the country side back to the B&B, cooking together and lots of good food! One of the favorites’ from the Friday night heavy hors d’oeuvres and cocktails was this amazing Texas Slider, a Murski Homestead B&B classic recipe…..venison/turkey fresh herbed patty, oozing jalapeno jack cheese, house made remoulade, fresh avocado slices and buttered grilled bun! A little messy but oh, so, so good…….
-
-
Cocktails, New Friends, & Foodie Weekend
-
-
Murski Homestead B&B Texas Slider
-
-
Foodie Weekend Hors d’ oeuvres
-
-
Foodie Weekend Friday Night Hor d’oeuvres
-
-
Foodie Weekend Farmers Market Fun
-
-
Shopping Brenham Farmers Market
Tags: activities, Appetizers, Cooking, culinary travel, farmers market, Food, Fun, Herbs
Posted in Cooking Classes | Comments Off
Friday, April 16th, 2010
Tags: activities, Brenham, Cooking, culinary travel, farmers market, Food, gardens, plants, shopping, Washington County
Posted in Events | Comments Off
Tuesday, February 9th, 2010
Our cooking classes feature local produce, meats and wine when available and we seek to encourage cooks to use local foods from their farmers markets and co-ops. Promote sustainability and living fresh from the farm by purchasing from local growers. You will enhance your health as well as your palate! To that end there is an event coming up for anyone who is interested in gardening, growing your own food, experiencing a local growers world or just learning something new. It is the Market Growers Symposium March 2010! To learn more about it check out the link! Come stay with Murski Homestead B&B that same weekend and double your pleasure! Book now for March fills up quickly!
Tags: classes, farmers market, Food, gardens, Herbs, lodging, plants
Posted in Events | Comments Off
Thursday, October 22nd, 2009
Like the first taste of delicious nectar, a sun-kissed ripe persimmon can not be compared to a store bought one! I have harvested and enjoyed 4 in the last week and there are more to come….. Persimmon Cream Custard may be in the offering if I can resist the temptation to eat it straight off the tree (as I am want to do) before getting them into my kitchen! If you can find these are your local farmers market, snap them up! To pick them, make sure they are deep apricot orange in color and give slightly when pressure is applied. The Hispanic culture uses them green and eats them as you would an apple. I prefer them very ripe when they are at their peak in sugar content and melt in your mouth. Eat skin and all!
Lemon-Simmon Custard
- 1/2 c. of thin-skinned lemons, sliced paper thin and cut into quarters
- 1/2 c. of orange juice
- 2 c. sugar
- 4 eggs, well beaten
- 1/2 c. heavy cream
- 1/2 c. persimmon puree (fresh ripe persimmons, skinned and pulp pureed)
Combine lemon, orange juice and sugar. Allow to stand at room temperature for at least 2 hours or overnight, stirring occasionally. Stir beaten eggs into lemon-orange mixture. Pour into ramekins to within one inch of the top. Put 1/2 inch of persimmon puree on top. Bake for 35-40 minutes at 375 degrees until knife inserted near center comes out clean. Remove from oven and allow to cool. Meanwhile whip heavy cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla. Top custard with whipped cream just prior to serving.
Tags: custard, Desserts, farmers market, fruit, gardens, persimmons, recipe, shopping
Posted in Desserts | Comments Off
