by Judy | Aug 2, 2016 | CobraHead, Recipes
‘Tis the season for garden veggie meals. We’ve been mixing the old and the new, i.e. some veggies from last year’s harvest and some fresh from this year’s crop. It’s not always easy to come up with brand new recipes but by virtue of what’s available in the pantry and/or the garden, the dishes end up being different most of the time. One of our many favorites is Sweet Potato Black Bean Salad. I first posted the recipe here....
by Judy | Jul 7, 2016 | CobraHead, Recipes
This has been a great year for peas and we didn’t even have to share any with the roaming neighborhood deer. (Noel will tell you about his new electronic deer detractors in another post.) We have been eating snow peas and a couple varieties of sugar snap peas (edible pods) every day for the past 3 weeks. We have served them plain right out of the garden, as an appetizer with a dollop of soft feta/cream mix or hummus on one end, and with various stir...
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...
