A few weeks ago David and I took a short vacation in the hill country. We stayed at a farm near Blanco, called Juniper Hills Farm. It was just what we needed – remote, peaceful, quiet, packed with plants and wildlife (there was a bird convention out our window) and included tasty baked goods. The little cabins have microwaves and fridges, so if you’re resourceful, you can pack enough food in to avoid having to go out for all your meals. They also provide you with milk, juice, granola, snack mix, and hot baked goods in the morning.
I brought enough food to feed us for a week (we only stayed two nights), and discovered that all the non-chocolate products were in low demand. I did manage to kludge together dinner the first night thusly:
Kohlrabi Goat-Cheese Prosciutto Pasta
8 oz farfalle
1 lb kohlrabi (roots only)
1/2 c goat cheese
Pre-cook the pasta, drain, rinse with cool water, and lightly toss with olive oil to keep from sticking. Peel and cube the kohlrabi, and toss with minced garlic, olive oil, salt, and pepper. Roast on a parchment-covered cookie sheet for about 40 min (give or take) until soft and lightly golden.
To construct pasta: reheat both the pasta and the kohlrabi in the microwave. Layer thusly: pasta, crumbled goat cheese, kohlrabi, and finely sliced proscuitto or serrano ham, two slices per plate.
We also went to Pedernales Falls, wandered around Wimberly, and had lunch at the the Silver K Cafe in Johnson City. It was a cool place, and the food was very tasty. And now, the photos.