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...
by Judy | Jun 12, 2015 | CobraHead, Recipes
With the abundance of radishes in the garden this year I’m trying something new. We’ve always eaten our radishes raw, right out of the garden, or sliced in our salads. I had heard of cooking radishes but never tried it myself. Noel keeps bringing in radish thinnings (some not so thin) from the plantings used as row markers for the carrots, beets and turnips. The first handful of pea pods were a beautiful and vigorous snow pea called Giant Swiss that we...
by Judy | Jun 8, 2015 | CobraHead, Recipes
Noel has mustard greens growing like weeds in the garden. He planted the mustard along with various lettuces at the edges of the pea patch and also interspersed them with the garlic plants. Some of what doesn’t get eaten will go to flower to attract pollinators and generate more seeds for future crops. Honey bees love the mustard flowers, and so do a wide variety of other pollinators. Any mustard plant that gets in the way of our pea and garlic crops will...
by Judy | Jun 4, 2015 | CobraHead, Recipes
A couple of days ago Noel brought in shiitake mushrooms from our logs at the side of the woods. I had a handful of fresh picked asparagus, some tofu leftover from a stir fry and a few cremini mushrooms in the fridge. Here’s what I came up with for a very satisfying breakfast. Asparagus Mushroom Tofu Scramble 1/2 pound asparagus, sliced in 1-inch pieces 1/4 pound mixed sliced mushrooms – I used shiitake and cremini mushrooms 1/2 pound diced tofu 1/4 cup...
