The weather might be cooling off around here, but on the farm, things are really getting warmed up!
The kids are back to homeschool, and we are very excited to have joined a homeschool co-op this year. The boys have made some good friends (other farm kids!) and are having fun with book clubs, new activities, and choir. I am continually amazed at the homeschool community and how wonderful it is!
I have been getting ready for fall art and craft shows, and since its been a couple years since I have done any, it is taking a little extra time to get things prepared. But I am so excited because I get to use the new (to me) display panels I bought this summer which will make it so much easier to set up and tear down. Since the hubby is usually tied up on the farm this time of year, I have to be able to assemble and disassemble my display by myself, or with the help on one of my boys or my niece that likes to help me. These panels will help tremendously.
On the farm, we are finishing up our last round of cutting and baling hay, and also just finished chopping corn silage. This will be used for feed for our beef cattle. The small break between silage and harvest is nice, but harvest is right around the corner! The guys are getting the equipment ready and the combines, grain carts, and semi’s will be rolling before we know it. This is a fun time of year, even though it is crazy. The boys love to get to ride in all the equipment, but I think their favorite part is eating meals in the field.
Field meals is one of my favorite things about harvest too. I enjoy coming up with creative ways to serve food in the field. I have packed all sorts of things to the field, like sloppy joes, tacos, chili, and anything that is easily transported in a crock pot or instant pot. But right after we got married, I made a meal that my hubby STILL asks for during harvest, and I oblige, because it is SUPER EASY, easy to transport, and is easy to change up. (The kids love it too!)
With just 3 ingredients this recipe is fast to throw together when your schedule is crammed full and you need an easy meal, but its also easily packable! WIN! It makes a great tailgate meal whether it’s at the farm field, or the football field. Crusty French bread (the kind in the can), deli ham, and mozzarella cheese are rolled together and baked into a calzone style loaf that can be cut into slices, or served like a large wrap. The only problem is it seems like there is never enough of it! We change it up sometimes by adding pizza sauce and swapping the ham for pepperoni. We have also done provolone cheese and roast beef, but the ham and mozzarella is our favorite.
Ham and Cheese French Loaf
For the loaf:
1 can French loaf/bread
½ lb deli style sliced ham
2 c shredded mozzarella cheese
Preheat oven to 375 degrees. Open the can of French bread and place on a floured surface, locating the seam that runs along the long side of the dough. Carefully unroll the dough, starting at the seam, until you have a rectangular piece of thin dough. (This step can be a little tricky as the dough sometimes want to stick together. I have found that dusting it with flour as you go helps.) Once the dough is unrolled, place slices of the ham over the surface of the dough, creating an even layer. Top with cheese and spread evenly. From a long side, carefully roll the dough back up, wrapping the meat and cheese inside, forming a log of sorts. Fold the ends underneath the log to secure. Transfer to a greased baking sheet.
I like to melt a couple tablespoons of butter and brush on the top of the unbaked dough log and sprinkle a little parmesan cheese on the top. Sometimes I add a pinch of granulated garlic for a little extra kick.
Bake for 30-35 min. You may have to check for doneness with a toothpick or even by cutting it open, due to oven variations, and how heavy you layered ingredients. (I have under baked mine a couple times and that’s NOT cool.) I usually double the recipe to feed my family of four BIG eaters.
Remember, you can swap out ingredients as you see fit! Swap the ham for turkey, and toss in Swiss instead! The variations you can make with this are endless! This is why it is one of my favorite field meals!
I hope you enjoy!