by Judy | Dec 16, 2015 | CobraHead, Gardening, Recipes
We still have Brussels sprouts growing in the garden. They can tolerate light freezes and even colder temperatures if covered with straw or leaves – which we have done. Most years I pick the sprouts before it gets super cold, then blanch and freeze them. This year the freezer was already at capacity so that was not an option. Lately I’ve been roasting the sprouts. There are lots of variations on the theme but basically the vegetables are tossed with...
by Judy | Nov 16, 2015 | CobraHead, Recipes
You may have read about our harvest of smaller squash in a previous post by Noel. The trellised squash yielded about 35 winter squash. We hadn’t even started counting the large varieties which included a 37 pound Boston Marrow, four Hubbards, several Red Kuris, large pumpkins, small pie pumpkins and some unknowns. So this is the year to get creative with squash. It’s very filling and a little goes a long way. It’s good just roasted and it works...
by Judy | Nov 2, 2015 | CobraHead, Recipes
Above is a picture of the purple sauerkraut I started a couple of days ago with cabbage, ginger, dill and hot pepper. We had about ten cabbages of four different varieties in this year’s garden. Since we don’t have a great way to store them fresh for any length of time I went on a fermentation binge. Three years ago when I made my first successful ferment I wrote about the method used here. While that’s a perfectly fine method I was introduced...
by Judy | Aug 15, 2015 | CobraHead, Recipes
Noel outdid himself with the squash plantings in this year’s garden. Barring any complications with squash bugs, squash vine borers, and other varmints that come along we should be up to our eyeballs in squash of all kinds. This includes a wide variety of winter squash as well as at least five kinds of summer types – three different zukes and two different yellow summer squash. Last year I made pureed zucchini onion and yellow summer squash soups for...
by Judy | Jun 18, 2015 | CobraHead, Recipes
Pea pods or snow peas are in – just in time to take over the green aspect in the kitchen from the dwindling asparagus patch. The young and tender pods are great eaten right off the vine. They’re good raw and also make a crunchy addition to a stir fry as long as you don’t overcook them. Here’s what I came up with for dinner a couple of nights ago: Snow Pea Mushroom Tofu Stir Fry Recipe 2 T. olive oil or your favorite stir fry oil 1/2 cup...
