My husband and I live in a funky farmhouse, and my blog's name is GAFunkyFarmhouse, so I think it is high time I did a funky farmhouse table! I am not a big fan of stereotypical country décor (no farmhouse sinks, rag rugs, scarred old pine tables, or rusty farm implements on the walls for me!) and I tend to decorate in a more rustic contemporary style, which is why I call our rural home funky. I do love farm animals, though, and this table setting reflects both attitudes.
The other three plate designs:
A closer look at the paisley mug (and galloping horses water glass):
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I found this mug sold in sets of two at HomeGoods (the design is also
available as a dinnerware set, but I did not care for the dishes). |
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I prefer simple centerpieces like this big white candle amid
autumn-hued glass beads, set in a dark brown pottery piece made
by a local artist. |
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Our little acreage has never been home to a sheep, pig, or cow, but in
addition to horses and chickens we have had several dogs and a donkey
who have since passed away. In their honor, I have included Daisy the
donkey, Dot the Dalmatian, and Dash the Siberian husky at the head of
the table with the wheat bundle décor. |
Early autumn is a good time to feature the last of of the year's harvest, so I decided to go with two southern classics, tomato pie and yellow squash casserole. For the meat lovers, I have linked to a simple recipe for pork chops, but because I am allergic to red meat I cannot taste test the results for you! A low-carb plum dessert rounds out the meal with yet more late season produce.
Funky Farmhouse Menu:
Plum Coconut Crumble**
Hot Coffee or Tea
*
Tomato Pie
5-7 medium tomatoes (enough to yield about 3 C. diced tomatoes)
1/2 T. olive oil
1/2 medium onion, diced
8-10 basil leaves thinly sliced
2 C. (8 oz.) grated cheese
1/2 C. mayonnaise
3-4 drops hot sauce (or more to taste)
1 9-inch pie shell, baked and cooled
Cut the tomatoes in half and squeeze out the seeds and pulp. Place cut side down on paper towels. Press down on each half to flatten and squeeze out more liquid. Let sit on the paper towels for about an hour if possible.
Heat the olive oil in a medium skillet over medium-high heat. Add the onions and sauté over medium heat until softened. Set aside to cool.
Dice the tomatoes and place in a colander over a bowl. Use a wooden spoon to press the tomatoes against the side of the colander and drain off more liquid. The longer the tomatoes site in the colander the more liquid that will drain away, which will help to prevent a soggy pie.
Sprinkle the sautéed onion over the bottom of the baked and cooled pie shell. Spread the chopped tomatoes over the onions. Scatter the sliced basil over the tomatoes.
In a large bowl, mix together the cheese, mayonnaise, and hot sauce. The mixture should resemble a gooey snowball. Using your fingers, pick up small chunks of the cheese mixture and gently spread over the tomatoes, until the top of the pie is evenly and completely covered.
Bake at 350 degrees until browned and bubbly, from 25-45 minutes (my pie was done in about 40 minutes). Remove from the oven and cool for about 15 minutes. Serves 6.
Notes: I used a mixture of mozzarella, cheddar, and Monterey jack cheeses, but you can use whatever shredded cheese you prefer. Use a pre-made pie crust (I used a frozen one), or make your own (next time I may try making a
Butter Flaky Pie Crust).
**
Plum Coconut Crumble
1 1/2 lbs. prune plums. halved and stoned
3/4 C. coconut flour
4 large Medjool dates, pitted and roughly chopped
1/2 C. (1 stick) cold butter
1/2 C. finely shredded unsweetened coconut
1/4 tsp. cinnamon
1/4 tsp. salt
Place the plums in a 7x10-inch baking dish (or one of equivalent capacity). Put the coconut flour and dates into a food processor and process for 20-30 seconds until the dates are broken down into small crumbs. Add the remaining ingredients and pulse a few times until the butter resembles small pebbles (do not over-process). Spread the crumble mixture evenly over the top of the plums, covering as completely as possible.
Bake at 350 degrees for about 35 minutes, until the juices are bubbling and the plums are tender. Remove from the oven and cool for about 30 minutes before serving. Top with vanilla ice cream, whipped cream, or coconut cream. Serves 4-6.
Note: This recipe is not sweet, so if you find plums to be too tart try either tossing them with the sweetener of your choice to taste (sugar, honey, maple syrup, etc.) before layering them in the baking dish, or drizzling some maple syrup over each serving of the finished crumble when serving.
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Tucker the Dalmatian has tied on his napkin in anticipation of a
farmhouse feast! |
🐑🐖🐓🐄🐑🐖🐓🐄🐑🐖🐓🐄🐑🐖🐓🐄
Enjoy the last of this year's harvest season, and the cooler weather which is on its way (I'm sure the farm animals will)!
