Catie & John are two friends who LOVE to cook and one of them does an amazing Julia Child impression which is how I found them. I happened to come across their Instagram account CookingwithJohnandJulia (be sure to follow, you won’t regret it) not only was I drooling over the delicious recipes they were making, I was laughing hysterically at the impressive Julia Child impressions and impromptu dance parties. They should definitely have their own show. When I found out they love the Forsyth Farmer’s Market and get most of the ingredients from local farmers, I hit message immediately! Thankfully they were eager to share the fun!

Safety attire for the Farmer’s Market

They spend a lot of quarantine time watching classic Julie Child’s reruns on PRIME and highly recommend her cooking explanations and one-liners. The cooking couple gets their cooking inspiration from Julia’s and what is available at the farmers market. Below are a few of their faves and what to buy!
Bootleg Farm – Amazing EGGS and the best goats cheese I have ever had… for real!
Ebenezer Greens – Sprouts! We love adding sprouts to our meals! Great on top of eggs from Bootleg.
Swampy Appleseed Mushrooms – Wonderful vendor with the best mushrooms around!
Unforgettable Bakery and Cafe – You won’t ever forget their bread. I kid you not. We will never be skinny because their bread is THAT good.
Yaupon Tea House – Word on the street is they have a new hand sanitizer…oh and amazing teas!
Joseph Fields Farm – All our veggies come from here!!
Whippoorwill Farms – Sausage and bacon… I have no words because it is honestly just THAT GOOD.
Better Fresh Farms – Salad mixes and, we hope, basil soon.
And don’t miss:
COR Compost – EVERYONE JOIN AND COMPOST! They make it so easy!
The inspiration was really flowing this week with TWO delicious recipes to try…YUM!

Breakfast Casserole
1/2 white onion – diced
1 green onion – use all
1 1/2 cup of kale – chopped fine
5 slices of bacon – chopped
1 cup brussel sprouts – chopped fine
3/4 spicy peppers chopped finely — from our own pepper plant garden… WE LOVE SPICY!
1 loaf of brioche bread – cut in smallish squares
8 eggs
1 cup of milk
Dried Rosemary
Jalapeño goats cheese – grated. You can really use any cheese you like! We just love Bootleg and they have WONDERFUL cheese! Honestly you can use as much or as little cheese you want… this is up to you!
  • Sauté white onion, green onion, kale, spicy peppers, brussel sprouts, and bacon in large pan. Cook for about 15 minutes to make sure the bacon is flavoring all the veggies. Cook with salt, pepper, garlic, and herbs. Put pan to the side.
  • In a big mixing bowl toss the bread in and then mix in the above ingredients – mix until the bread is mixed throughout the veggies and bacon. Once it is a little cooler mix in half of your cheese.
  • Butter casserole dish. Pour mixture into dish.
  • Whisk milk and eggs in a bowl. Pour over casserole ingredients. Add left over cheese to top.
  • Cover and place in fridge for the night.
  • Heat to 375° and cook for about an hour. It will sometimes take a little longer to cook! You cook covered for the first 45 minutes and then uncover it to make sure the cheese on top melts and browns a little!

Sweet Potato Gnocchi
1 giant sweet potato
3 cups of flour – honestly it should be 2 cups but with how big our sweet potato was we added flour until we knew it was gnocchi time!
1 egg – just the egg white
Garlic Salt
Dried Rosemary
  • Chop sweet potato into even chunks and boil until soft.
  • Spread out sweet potato on a roasting pan and throw in the oven at about 400 until you think the potato is dried a little. It took about 15 minutes. You do not want wet potatoes! Let cool because you are about to get messy!
  • Mash sweet potatoes.
  • Add in egg white and 1 cup of flour. Get messy and use your hands to blend the ingredients. Add flour slowly and keep mixing until it becomes more like dough.
  • Sprinkle flour on table and move gnocchi to table, kneading it for a while until you can feel it is ready! You will know! While you are kneading it make sure to remember to have someone throw in the garlic salt, pepper, and rosemary so it mixes in to the gnocchi evenly and brings out more flavor when it is cooked!

  • Chop gnocchi into four and then chop again in half
  • Roll out the small half you just chopped until it is skinny. Then cut off 1/2 inch or smaller pieces. Remember they expand when you cook them so don’t make them TOO big!
  • Take piece and flatten with fork. Then gently roll the gnocchi off fork and into its gnocchi shape!
  • Boil for 15-20 minutes. Drain. If you wish you can then throw it in a big pan and sauté it until it has a little crisp and throw in more veggies/sauce/olive oil or just cook plain and then add some cheese on top!
With all this gnocchi we have LOADS left over in the freezer!
Scout hopes this inspires you to head out to one of our local farmer’s markets and recreate one of CookingwithJohnandJulia’s dishes or create your own. If you can have as much fun in the kitchen as John and Catie, you’re doing life right!