by Noel | May 11, 2014 | CobraHead, Gardening
An advantage of our open bed system of gardening and the relatively undisturbed soil system is the amount of volunteers we get. I encourage volunteer herbs and greens by letting a lot of plants go to seed. Here is a picking of lettuces and mustards augmented with some purposely cultivated baby spinach and spring onions. Judy worked her usual kitchen magic to come up with a spring meal of baby greens, oven roasted asparagus and a vegetarian fried rice using soy...
by Judy | May 4, 2014 | CobraHead, Recipes
We had a nice picking of parsnips this spring so I’ve been doing some experimenting. This morning for brunch I mixed the old with the new, so to speak. Using last year’s potatoes, garlic, and sweet potatoes I added in new parsnips and topped the roasted veggies with freshly picked and chopped spring onions. It was absolutely scrumptious! Here’s how: Preheat oven to 400 degrees. 2 cups diced potatoes 1 cup diced sweet potatoes 1 cup diced parsnips 5 cloves garlic,...
by Judy | May 1, 2014 | CobraHead, Recipes
Last night’s repurposed meal was accompanied by an asparagus parsnip sauté. The main course was left over chili and leftover rice mixed together, topped with shredded cheese and rolled up in corn tortillas. The little burritos were heated in the microwave for a couple of minutes and topped with salsa and cilantro. Now, on to the sauté. Tis the season for asparagus and this was our second little picking. It was not quite enough for two so I peeled and chopped a...
