by Judy | Dec 11, 2019 | CobraHead, Gardening, Recipes
Vegetable bean soup is one of our standby dishes in the fall and winter. I make it every couple of weeks in the Instant Pot. Using the Instant Pot is a very carefree way of making this soup but you can certainly cook it on the stove top. The basics of the soup are the same each time but you can vary it by the type of beans and veggies and herbs you use. I used a mix of fresh and frozen garden vegetables. Unlike our Capucijner pea soup, the...
by Judy | Sep 19, 2019 | CobraHead, Recipes
Tomato Cobbler with Cheese Biscuit Topping One of our favorite summer time treats using cherry tomatoes is tomato cobbler. We use a mixture of all colors of tomatoes – black – orange – red – yellow, but my favorite bite is the Sungold. I did not make up the dish but here’s a link to Joy the Baker’s recipe. She used blue cheese in the biscuits which is delicious even if you’re not a blue cheese fan. Most sharp...
by Judy | Aug 16, 2019 | CobraHead, Recipes
HOME GARDENING – ONE ZUCCHINI AT A TIME Zucchini Cornmeal Fritters Our zucchini and summer squash plants are thriving. I’ve been trying to keep them picked when the fruits are small – 8-10 oz. size. When shredded, a smaller zuke yields about 2 cups which is all you need for a loaf of zucchini bread. Today, zucchini was the basis of some tasty fritters. Recipe: 2 cups shredded zucchini 1 egg 1/2 cup cornmeal – yellow or...
by Judy | May 28, 2019 | CobraHead
’tis the season for asparagus, asparagus and more asparagus. Even though our 30-year old bed seems to be dwindling we still get our fill for a week or two. When I have more than we care to eat in one day I will cook it in some veggie broth for a few minutes then puree it for the freezer and future soup making. Yesterday for lunch we had it oven roasted with mushrooms, garlic and sunflower seeds. Here’s the recipe: 1 pound or more sliced...
by Judy | Apr 24, 2019 | CobraHead, Recipes
We’re using up the last of our 2018 potato crop. We don’t have quite the proper root cellar storage system so this is a good thing. They were starting to sprout which is a bad thing if you want edible potatoes. The potatoes used in the crust were Adirondack Blue and King Harry. The seed was purchased from the certified organic Wood Prairie Farm in Bridgewater, Maine. Crust: 425 degrees F, 20 minutes 2-3 medium to large potatoes, thinly...
