Posts Tagged ‘CobraHead Folks Eat Good’

Horseradish

Monday, November 13th, 2017
Horseradish

Horseradish

I prepared horseradish sauce yesterday.  I ran the horseradish twice through a food processor, first slicing, then shredding the pieces of root. As I was shredding, I added enough vinegar to keep the horseradish from drying out or heating up. The vinegar helps retain the hot flavor and allows it to keep for a while in the refrigerator. It will last a couple months.  It’s a tasty condiment and it has an impressive list of purported health benefits.

Horseradish Plants

Horseradish Plants

I grow horseradish in the herb bed, along with my plantings of perennial onions, garlic, leeks, and chives.  It is very easy to grow and quite difficult to get rid of once you have it.  I could encourage larger, cleaner, and easier to harvest roots if I grew it in softer soil, but it’s not high enough on my list of priorities to give it the treatment it deserves. I do like to have it around because the finished product is so good.

Horseradish Roots

Horseradish Roots

I dug out several plants. The ground was frozen on top but quite soft below the thin crust. I didn’t try to get out the whole plant. That would have entailed a lot of work. Pieces left in the ground will most often grow back. I brushed off as much dirt as I could. I trimmed off the crowns which I shoved back into the soil where I had harvested, just to make sure there would be some around next year. It was too cold to wash them outside so I brought them inside to do that.

Horseradish Peelings

Horseradish Peelings

I’ve read recipes suggesting not peeling the roots, but just washing them before shredding. The roots I harvest are pretty gnarly, with folds packed with dirt, bug holes, rotten spots, and other imperfections I’d rather not have in my sauce. I think peeling is in order.  The peeling process is where the vapors of mustard oil that make horseradish famous first show themselves. Strong whiffs of horseradish vapors could be likened to tear gas. Usually, it’s just some fun in the kitchen, but I think an overdose of fumes could be a real problem.

Peeled and Washed Horseradish Roots

Peeled and Washed Horseradish Roots

Horseradish: washed, trimmed and ready for the food processor.

 

 

 

Fresh Garden Salsa

Sunday, August 17th, 2014
Fresh Garden Salsa

Fresh Garden Salsa

Judy made this season’s first salsa yesterday.  It’s about as local as you can get. Everything in it is from the garden except the lime. Here’s the recipe:

2 cups chopped cherry tomatoes – red, yellow, orange – most any tomato will work, but the cherry tomatoes, especially the orange Sungolds, give it a particular zing.

¼ c. chopped red onion

3 cloves garlic – chopped finely

1 T. hot pepper (or to taste) – chopped finely

½ c. cilantro – chopped

1 lime – juiced

Mix all together serve in a bowl for dipping.

Good Food from Wisconsin

Good Food from Wisconsin

I enjoyed this with blue corn chips and beer and here the local story continues. The bowls in the pictures are from Cambridge Wood Fired Pottery, owned by our good friend Mark Skudlarek and just 2 miles from home.

The blue corn chips are from Blue Farm Chips in Janesville, produced about 37 miles from Cambridge.

And last, but certainly not least, the beer in the picture is Moon Man Pale Ale from New Glarus Brewery in New Glarus, Wisconsin, 45 miles from home.

We try to eat local and enjoy good food here in Wisconsin, and a snack like this should rate us a gold star.

Summer Veggie Harvest

Saturday, August 16th, 2014
Summer Harvest

Summer Harvest

We spent an extra long weekend in Pittsburgh for the Garden Writers’ Conference, touring public and private gardens, learning what garden writers learn when they go to school, and connecting with old friends and making new ones.

When we came back last Tuesday the garden was bursting with produce. The big bowl above is just  a small portion of what we’ve harvested in the last couple of days. Of course, I had to make our favorite summer casserole which uses up a lot of what you see. Here’s a link to my post from 2 years ago, Ratatouille Hot Dish Casserole Bake with Potatoes.

This time I made it with 3 oz. of blue cheese. You don’t have to be a blue cheese fan to enjoy this yummy dish!