by Judy | Feb 26, 2017 | CobraHead, Recipes
“It is a homely thing in one or another sense of the word, depending on your point of views.” Glyn Lloyd-Hughes, Description of Shepherd’s Pie: The Foods of England I should perhaps title this recipe Shepherdess Pie which apparently is a variation made without meat but I hadn’t heard the term before I started looking at recipes. Shepherd’s Pie was traditionally made with minced lamb and Cottage Pie was made with minced beef....
by Judy | Jan 26, 2017 | CobraHead, Recipes
As you may have read before, Noel’s sweet potato harvest produced almost 125 pounds of edible roots. He planted the same number of plants (18) that he has for the last several years but we had such significant rainfall throughout 2016 that the potatoes grew bigger, therefore increased our total poundage. With that being said . . . we have a lot of sweet potato eating to do. Since sweet potatoes are, well . . . sweet, I like to counter balance them with...
by Judy | Nov 18, 2016 | CobraHead, Recipes
We had a late harvest of turnips and radishes, more than we could eat raw, so we included these in a roaster full of vegetables. I’ve not cooked with radishes much so this was something different for us. I’ve listed the veggies that were in this mix but you can use whatever you have. Everything came from our garden except the olive oil, rosemary, salt and pepper. Recipe: 1/4 Cup Olive Oil 1 Crushed Clove Garlic mixed with 1/4 tsp. Salt Potatoes...
by Judy | Nov 4, 2016 | CobraHead, Recipes
Tis the fall season when the harvest of garden veggies are brought in and placed on every available flat surface in the kitchen. It’s not always easy to find a place to have lunch or dinner but I did my best to use up enough food to make room for the soup bowls…… Feel free to throw whatever you have in the soup pot. The spices, celery, veggie broth and black beluga lentils were the only items not harvested from the garden. Recipe: 2 T. olive oil...
by Judy | Oct 27, 2016 | CobraHead, Recipes
We have a nice patch of fall beets. The thinnings are great for sautéing and if there’s a baby beet attached, so much the better. Way back when, my mother used to serve cooked spinach with a splash of cider vinegar. I just changed it up to balsamic vinegar which has a natural sweetness to better complement the beet greens. Here’s the recipe: 1-2 T. olive oil or butter 1 cup sliced onions 1/2 pound of beet greens and baby beets 1-2 T. balsamic vinegar...
