Mastering The Art of French Cooking

Our lovely French WWOOF's suggested that they cook for us a traditional French dinner before they returned to France.   We invited Worland ladies to share in the celebration and the girls began cooking us the treat.













Here is the menu:
First course - appetizers of prosciutto wrapped melon, cheese bites, and pastry around sausage.

The first course was a delicious green salad made with greens from the garden and a  mustard/balsamic dressing, a slice of Quiche Loraine, and a slice of tomato pie.















Here are their recipes. 

Quiche Lorraine  -  Serves 6 - 8 people.

Ingredients:   A puff pastry, 3 eggs, 30 cl of single cream, 25 cl of milk, 300 g of smoked bacon, 50 g of grated cheese.

In a pie plate, place the puff pastry and pick with a fork.  Fry smoked bacon in a large skillet over high heat.  In a bowl, mix eggs, single cream and milk. Then stir.  Add salt and pepper.  Spread bacon on the puff pastry and then pour the mixture.  Sprinkle grated cheese.  Bake 30 minutes at 254 degree F. 

AND



Tomato Pie -- Tarte A La Tomate
Serves 6 -8.

Ingredients:  Mustard, puff pastry, onion, 5 tomatoes, 75 g of grated cheese, basil.

In a pie plate place the puff pastry and prick with a fork.  Spread mustard on puff pastry.  Fry the onions in a pan with some oil, then put on the mustard. Cut tomatoes into slices and place on onions.  Sprinkle with grated cheese and basil.  Bake 20 minutes at 254 degree F.

Next post will be the main course followed by dessert.

Bon Appetit !

WWOOF's From Paris -- Merci D'etre Venu

Tomorrow the lovely French WWOOF's will return to the magical country of their birth.  It has been of great help for them to be here and I see how the WWOOF program helps to promote the organic goals of our earth.

The hard work ethic that the WWOOF's bring with them country to country gives me a smile and a hope.  While they were here -- they jumped right into the challenge within minutes of their arrival spending two long, hot, sunny day's pulling weeds in the garden.  No task was to dirty or boring as they kept working for three weeks straight. 

We traveled around the region looking at other garden's and country side and learned from each other new custom's and processes.  They taught me many things during their stay.  One thing that meant a great deal was the lesson of the art of being together at a meal time.  The preparing, cooking, and then on to the enjoyment of the dinning and conversation involved -- a daily occurrence in their country unlike our "fast food" mind set.  Waiting for each other and sharing the process.  Being together.   I am so grateful and appreciative of their time and help here.  

Mademoiselles -- Merci D'etre Venu...  thank you for coming!

Early July to First Pick Today...

This season - and every season in Wyoming - is a challenge.  This year was a very wet and cold spring into summer then hot, hot, hot.  Vegetables got planted later than normal but now seem to be doing quite well.   The first broccoli was picked this morning.   Here it was the first day of July....

Here it was this morning....

The peppers are also doing well ....

Check this site often to see what is being picked that day.   You can also call 307 347 3868 or email wyoorganicgarden@gmail.com  to place your order. 

Hope to hear from you soon!