Canned Goods for Sale!

I have 9 different varieties of canned goods for sale:
3 varieties of Pickles
2 varieties of relish
3 varieties of BBQ Sauce
1 type of Jam (I'll be adding another jam when my figs ripen)

If you are interested, choose the varieties you would like to purchase from the drop-down list above the "Buy Now" button. I use the USPS's medium flat rate boxes, and their shipping is $12. I can fit up to 5, maybe 6 jars in each box. When you order, there is nothing to join or sign up, and your information is secure! Thanks!

Minimum Order of 2 Jars for Shipping

Dill Pickles $5.00 USD Garlic Dill Pickles $5.00 USD Bread and Butter Pickles $5.00 USD Red Onion Jam $4.00 USD Vidalia Onion Relish $4.00 USD Caramelized Onion Relish $4.00 USD Daddy's BBQ for Pulled Pork $6.00 USD Memphis~Style BBQ Sauce $6.00 USD Memphis~Style Hot BBQ Sauce $6.00 USD

Lynch Wedding Reception ~ Farm to Table Style

We've had a lot of work and a little drama going on the past several days preparing and working and prepping and cooking and cleaning... and the list goes on! The first drama/horror was a stove that didn't work. The microwave worked long enough for my son to heat up a hot dog Friday afternoon. There was no hot water and the breakers kept tripping! (BTW... try cleaning up with no hot water! LOL) The people that we were doing this for were VERY understanding! You do what you can do and that's ALL you can do! Thank you Rick and Faris!!! 

In the spirit of the recent Farm to Table movement, I wanted to create an event for the bride using a lot of local resources/farms. She told me she really loves using local fresh ingredients and farm products. In the picture below the, the hubby and I are setting up the buffet server that had Cheese Logs on the side that I'm working on. I used a Fromage Blanc from my farm friends Alice and Earle at Middle Sparrow Ranch in Sardis, SC to make those! I also had two more fromage spreads: Rosemary and Black Olive & Honey and Cranberry!

Fromage Spreads from Middle Sparrow Ranch

My beautiful Buffet Server with Ham Biscuits,

Chicken Salad and Cheese Ball/Logs

I put my step-son, Cory, in charge of making my very tasty and elegant Shrimp-n-Grits! We used Stone Ground Grits I ordered from Carolina Plantaion in Darlington, SC, which have a nice and creamy texture. The longer you cook them, the creamer they become! Cooked in chicken broth, they become rich and savory which is perfect for my shrimp and sausage gravy. Thanks Cory! Awesome job! I really lucked out with a two-fer in this dish! I just happened to find some sausage from my farm friend, Russell at Sunny Cedars Farm in Sumter, SC in my freezer, which put this dish over the top!

The bride requested a Taco Bar, which I have never done for a wedding, but I did have fun playing with all the options! We had all the typical Mexican Rice, Charro Beans, Lettuce and Tomato, Guacamole, Sour Cream and Cheese, Cheese, Cheese! I did, however, throw in a TWIST! (Pun intended!) I had Pulled Pork and a couple of toppings from my friend Bobby at Bobbi's Kozy Kitchen. I made her Cilantro Lime Crema and Grilled Pineapple Salsa. These made AWESOME tacos!

We also had three varieties of wings:

Buffalo Wings!

Memphis~Style Sweet Heat Wings!

Teriyaki Wings!

Of course, no party is complete without trays/bowls of gorgeous fruit and the popular vegetable tray complete with yummy ranch dip!

My foodie friend Chef Christopher Hill over at the Bachelor Kitchen, shared his recipe for Bourbon BBQ Sauce because I had a request to sauce the cocktail wieners with a bourbon BBQ sauce! I had to try the sauce on a chicken tender! Yummy!

Because I forgot my camera, and I can't find anyone yet that has pictures of the dessert table or the Coffee Bar, (I will find them and add them soon! I didn't want it to delay the post any longer.) I'm ending with the Spinach Dip, Pimento Cheese Sandwiches (The hubby mixed it up, but my daughter-in-law Jamie made the pretty sandwiches! Thanks Jamie for all your hard work!) and Sausage Quiche! 

A special thanks to my son Elliott who handled the Coffee Bar and much, much more, and to Autumn who handled her first catering job with style and grace! She was right there ready to take on the next task and executed her tasks perfectly! Thanks y'all! Thanks to all y'all! 

...and finally

Congratulations Tricia and Chris!!!

Pork Shanks from Sunny Cedars Farm

I sent my hubby over to our farmer friend, Russell at Sunny Cedar's Farm to pick up the shanks that he had for me! For those that are not familiar with shanks, I'll fill you in...

The pork shank is a cut of meat taken from the lower portion of a ham. Traditionally, the word “ham” is reserved for a pig’s back thighs. The leg region usually comes in three sections, the shank, the hock and the foot. Ham is usually a tender, juicy piece of meat, but this isn't always true where the shank is concerned. This cut usually contains a lot of muscle and connective tissue, which can make it somewhat tough when cooked improperly. However, the shanks are less expensive and if cooked right, they can be just as flavorful and juicy as a ham. Slow roasting, braising in a crockpot and simmering are some of the ways to cook this type of meat. As far as pork products go, the shank portion tends to be relatively inexpensive and can be an economical option for many cooks.

Braising is one of the most popular cooking methods. Cooks start out by searing the outside of the meat, usually in a skillet, then putting it in a deep, covered pot with some amount of liquid. Water will work, but stock, broth, or wine can make the dish more interesting. The whole thing is then slow cooked on the stovetop for several hours. A counter top slow cooker appliance, or crockpot, can also be used for this method. This is the way I chose to cook mine...

I put the two shanks in the crockpot very late on Friday night. I poured what was left of a bottle of Palmetto Red Wine over them and added garlic cloves, salt and pepper. I turned it on high and let it cook all night! Do you think they are done? LOL

To finish them off, I made a bbq sauce to top the meat...

Sauce:

1 yellow onion, chopped
2 garlic cloves, minced
1 tsp butter
1 cup ketsup
1/4 cup brown sugar, light or dark
1/4 cup apple cider vinegar
1/4 cup Texas Pete hot sauce
2 tbsp worchestershire sauce

Saute onion and garlic in butter in a large pan. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer about 10 minutes. Spoon the sauce heavily over the pork shanks. Place the pork in the oven at 350 degrees for 20 minutes or until the sauce thickens and sets, and the shanks are warmed through. (Be careful not to let the sauce burn!)

If you want to get some shanks to try for the first time, or cook with that favorite family recipe, contact my friend Russell at Sunny Cedars Farm!

My plate!