by Judy | Dec 2, 2017 | CobraHead, Recipes
The idea for this recipe was inspired from an hors d’oeuvres sandwich we enjoyed at the GWA (Garden Writers Association) Conference in Buffalo this past summer. It was called a Beet Slider which consisted of a small dinner-size buttered roll spread with horseradish and a thick slice of cooked beet. It slid down very nicely! I had some cooked beets and no dinner rolls so I tried the next best thing. I tossed some cubed beets with horseradish, added a...
by Judy | Nov 9, 2017 | CobraHead, Recipes
This year was not particularly good for our pepper harvest. It may have been the location and the fact that the ever so tall Jerusalem artichokes blocked the east sun from the patch. That won’t happen next year. Live and learn. Luckily we had a late frost so when Noel pulled the last of the pepper plants from the garden on October 30th, we had a bonus – a couple dozen shishito peppers. We had never grown them before so I thought they were immature...
by Judy | Oct 20, 2017 | CobraHead, Recipes
This has been the year of the cucumber for us. I still have a dozen cucumbers sitting on the table (in mid-October, no less) but I think the vines have died back and that will be the last of them. We ate plain cucumber spears, chopped cucumbers with tomatoes and onions and various combinations of fresh veggies, with or without dressing, and cucumber soup. I made 2 different kinds of savory sliced refrigerator pickles including one with vinegar and one...
by Judy | Aug 29, 2017 | CobraHead, Recipes
Well here we are again in zucchini tomato season. I first posted this recipe about five years ago here. I make it several times each year during the height of the season. It’s a tasty stick to your ribs meal. This time I layered the following items twice in a greased casserole dish. sliced potatoes sliced zucchini sliced onions sliced tomatoes (or chopped) shredded mozzarella cheese fresh chopped basil salt and pepper to taste Bake covered at 375 degress...
by Judy | Jul 6, 2017 | CobraHead
Our snow peas, sugar snap peas and capucijner soup peas are doing abundantly well this year. And Bambi, who has been frolicking in our yard hasn’t found them yet. Of course, Zuri, our watch dog has been running interference so I’m sure that has helped as well. Anyway, I found a Japanese soba noodle salad in a very old copy of Bon Appétit magazine that featured pea pods, so how could I not try it? I did change it up a little but used the basic...
