I started a fun project while my husband and son were in Oregon last week. This was a blank wall – builder flat white paint. I decided to paint…classic silver…then I decided to get artsy! I built a tree, and that tree bloomed into our family tree!
From our home to yours, I wish you a happy, healthy and prosperous 2015! BFF will be out and about more often this year, so keep an eye on our schedule page.
Thank you to all who made 2014 the best year yet for Bulla Family Farm!
What a summer it has been! We’ve been busy harvesting veggies nearly every day…tomatoes, green beans, cucumbers, okra, spinach (a new one this year), green peppers, banana peppers, spaghetti squash, yellow squash, zucchini, and three types of eggplants!
The preparation of pickles – Bread ‘n Butter and Spicy Dilly Beans has kept things hopping in the kitchen lately. They look and smell great…just have to wait to taste them yourself!
Now the tomatoes are coming in pounds at a time. Last harvest was 11.5 pounds and that was two days after the previous harvest of 9 pounds!
Check out our latest addition of two craft shows – November 1 in Bowie, MD, and November 28-29 in Annapolis, MD. We’ll have all of your favorites and maybe some new favorites waiting for you to try. We’ve also added gift baskets, so your gift-giving just got easier – think teachers, babysitters, co-workers, friends, clergy, etc. Quality food ready to give!
Check back for more new dates and shows as the Fall tends to get quite busy!
Wow. This turned out better than I expected. I took some chicken breast tenderloins today and the rest just kind of happened. It was like I was in my own version of Chopped…what do I have, so I don’t have to go to the store. I had some cherry tomatoes, mushrooms, marinated mini mozzarellas. Okay, that’s a good start. Some broccoli & cauliflower needing to either be cooked or tossed. Alright, got that. Then a starch…my boys will always say yes to pasta, so baby farfalle it is.
Chicken and Veggies
I tossed the chicken breast tenderloins in some Basil-infused olive oil (my favorite from a local Annapolis store Seasons Olive Oil & Vinegar Taproom), salt, pepper, dried basil and a little cilantro. Let that sit for about a half hour before putting it on the grill. Prepped the broccoli & cauliflower and put in the steamer. That’ll only take a few minutes.
Pasta with Caprese Sauce
I cooked the baby farfalle al dente and kept about 1/2 cup of pasta water for the sauce. I put the pasta back into the pot and added a little EVOO to keep it loose.
While the pasta was cooking, I roughly chopped the mini mozzarellas for adding to the pot later. I heated some more of the Basil-infused oil with a little EVOO in a saute pan, added some minced garlic, dried basil, crushed red pepper, parsley, mushrooms, and halved cherry tomatoes and let the flavors get to know each other. Once the mushrooms and tomatoes were reduced but not mushy, I added the mozzarella pieces and let them melt into the sauce.
I added the 1/2 cup of pastas water to the saute pan (this helps the sauce and the past get along better!) and gave a little toss in the pan before pouring it over the pasta.
To serve, I used one of favorite plates – a big green leaf! – layered with tossed pasta, then the chicken, some broccoli & cauliflower for color and the rest of the sauce spooned across the chicken. It was great!
So, this morning I tried something new. I wanted to make a traditional breakfast, but I’m watching what I’m eating these days…Sooooooo…this is what I came up with.
Ingredients: Grands Biscuits (5 pack), 5 eggs, pre-cooked bacon, shredded cheese, salt & pepper to taste
- Prepare cupcake pan or cups (I have the silicone ones that my Dad gave me…no mess cleanup and totally reusable!)
- Split biscuits in half and press evenly into cupcake pan/cups
- Whisk 5 eggs in bowl ala scrambled eggs; add salt & pepper to taste and a touch of milk or water to add some “fluff” to your eggs (the water was a tip from my dear Mother-in-Love years ago)
- Fill each cupcake mold halfway – if it’s too full it will overflow the biscuit
- Sprinkle pre-cooked bacon and cheese – I used just a pinch and it was enough, but this is purely a matter of preference
- Cook according to biscuit instructions, but keep an eye on the eggs to make sure they are cooked all the way through
Calories: 1/2 biscuit – 85 cal.; 1/2 egg – 45 cal; bacon/cheese sprinkle – 15 cal.; TOTAL EST 145 CAL with some carbs, dairy and protein…not too bad for a complete breakfast!
Let me know if you try them and how they turn out!
Well, it’s been a while since I’ve taken a minute or two to update everyone. Let me start by saying I hope you all had a wonderful Thanksgiving! My family was lucky enough to get a way for a few days to Disney World. Of course, the boys loved it, and so did Steve and I! We returned home to a very busy schedule, indeed. On November 29-30, BFF was at the Christmas Craft Show at Ss. Constantine and Helen Greek Orthodox Church in Annapolis, MD. I am SO grateful to one of MY BFFs, Amanda Gardner, for stepping in for me at the table on the Friday! You are AWESOME!! Then I took the reigns on Saturday. It was great to see some of the folks from last year. BFF has really come a long way since we started in 2012…
This coming Saturday, I’ll be attending something new in Laurel, Maryland. It’s the 2nd Annual Holiday Bazaar being held Saturday, December 14, 2013, from 3-7 PM at the Main Street Sports Grill. There will be ready-made gifts already wrapped and ready to give. There’ll be something for everyone on your list – family, friends, teachers, and co-workers.
And if you thought that couldn’t get any better…THERE’S MORE! BFF is releasing a brand new jam for this weekend’s event. “Tropical Bay Jam” is going to transport you to the caribbean with pineapple, papaya, coconut flakes and a splash of Parrot Bay coconut rum.
Stop by the Grill this weekend and pick up some goodies! Hope to see you there…