by Judy | May 30, 2018 | CobraHead, Recipes
We have been eating asparagus every day for over a month from our 30 year old garden patch. Some days I ask myself what new and novel dish can I possibly fix with asparagus today – scrambled egg asparagus burritos? lemon sprinkled side dish? garlic roasted spears? potato asparagus salad? asparagus salsa? asparagus mushroom gravy over baked potatoes? What else?? Stir fries land on the menu more often than not. Depending on what veggies are added to...
by Noel | Apr 6, 2014 | CobraHead, Gardening
This is my asparagus, which I planted in 1989. The picture was taken just before I cut down the stalks from last season’s growth. A lot of gardeners cut their stalks back in the fall, but I’ve read several sources which say it makes more sense to let the stalks keep growing and feeding the roots as long as possible. I normally cut the stalks back in March, but this March was too cold to want to do anything in the garden, so it didn’t happen until the first warm...
by Judy | May 8, 2012 | CobraHead, Recipes
My favorite scone recipe is from the Wisconsin Milk Marketing Board – “Wisconsin Colby Cheese Scones”. I think sharply flavored cheeses stand out more in this recipe so I usually use an aged cheddar or an aged Swiss cheese. A little feta is good too, as is pictured above. Sometimes I add herbs such as sage or rosemary. Now during asparagus season cooked chopped asparagus and minced spring onions add a little extra ‘spring’ to the mix. Substituting half of the...
by Noel | May 1, 2012 | CobraHead, Gardening, Recipes
Judy and I enjoyed a great light meal last night that was mostly from the garden – a salad with a side of roasted asparagus. The roasted asparagus recipe: Preheat oven to 400 degrees. Wash & dry asparagus spears after removing woody ends. In a large bowl pour in 1-2 T. olive oil, mash in 1-2 crushed cloves garlic, 1/2 tsp. seasoned salt & freshly ground pepper. Toss in asparagus spears & gently mix until well coated. Place on a greased...
by Judy | May 14, 2011 | CobraHead, Recipes
Asparagus, again? We’re eating asparagus every day now. I’ve been cutting asparagus tips since the end of April. At first it was every other day, now it’s mandatory cutting every day. For brunch last weekend we tried it roasted with baked eggs on top. I’d never baked eggs sunny side up before – pretty tasty. Today, as a little side dish I chopped the asparagus spears into ¼” diagonal slices. I used my western-style Santoku knife which made short work...
