A day at the Machine Shed is filled with traditional farm-fresh cooking, mason jars, farm staples, and friendly service. Here are some pictures that represent our typical day at the Shed. We want to know what your day at the shed would be like. Tell us what your favorite things about the Shed are!
That’s right! The Machine Shed is now on Pinterest!
We’ve already created boards that celebrate Spring, Vintage Finds, Recipes and Do It Yourself Projects and will be adding more throughout the season.
If you haven’t signed up for Pinterest we’ll send you an invitation, leave a comment below mentioning you would like to join and we’ll send you an invitation.
See you over on Pinterest – and Happy Pinning!
Many people reserve maple syrup for pancakes and sweet potatoes – but this versatile ingredient can be used for so much more! With tomato season fast approaching, we wanted to give you another way to prepare your favorite fruit/vegetable. Serve these little goodies with toothpicks for appetizers or on top of pasta, salads, or pizza.
We used maple syrup from the Hartman Reserve Nature Center in Cedar Falls, IA.
Maple Syrup-Roasted Tomatoes
WHAT YOU’LL NEED:
- 16 cherry or grape tomatoes, halved
- 2 TBS maple syrup
- 2 TBS olive oil
- 1 TBS fresh thyme, or 1 tsp dried
- 2 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- Heat oven to 250°F. Arrange tomato halves cut side up on an aluminum foil-lined baking sheet.
- Whisk together syrup, oil, thyme, garlic, and salt and pepper in a bowl and then drizzle over tomatoes.
- Bake until tomatoes are half-dried and concentrated, 3-4 hours.
To learn more about how maple syrup is harvested and made, visit the Hartman Reserve Nature Center for their annual Maple Syrup Festival!
*adapted from saveur.com
We all need a back pocket recipe, don’t we? A recipe we can put together without thinking (preferably memorized) that tastes good, looks good, and doesn’t require a run to the grocery store. Enter the Every Occasion Cheese Spread. Do you have mozzarella instead of cheddar? Use it. Want to get rid some of the basil that’s taking over your garden? Throw it in. Needing a little something extra? Add handful of white beans or peppers. While the recipe we have here is great just the way it is, it also has endless possibilities for all your last minute needs.
Every Occasion Cheese Spread
Serves 6 to 8 as an appetizer, makes about 2 cups
WHAT YOU’LL NEED:
- 10 oz extra sharp cheddar cheese, grated
- 2/3 cup mayonnaise
- 1/4 tsp onion powder
- 1/4 tsp minced garlic
- 1/4 tsp cayenne pepper (more if desired)
- 1/4 heaping tsp black pepper
- 1/2 tsp mustard powder
- 1/4 to 1 tsp Worcestershire sauce, as desired
- hot sauce (if desired)
- Combine all ingredients in a food processor, and puree until smooth. Taste and adjust seasoning if necessary. If you want a smoother consistency, add more mayonnaise.
- Refrigerate for at least one hour and preferably overnight.
This can be put on crackers, piped into cherry tomatoes, made into finger sandwiches, served with pretzels or veggies, slathered on a burger – use your imagination!
*adapted from thekitchn.com