by Judy | Aug 29, 2023 | CobraHead
One of my favorite ways to serve and EAT fresh tomatoes is in a pasta salad with lots of fresh basil and garlic. The tomatoes can be a mix of big juicy ones or a variety of cherry ones, all colors welcome. To make it more substantial you could add cooked dry beans, again any color. Recipe: 2 cups dried pasta, cooked – I used fusilli 4 cups ripe tomatoes, chopped or cherry tomatoes, halved 2 cloves garlic, minced 2 T. balsamic vinegar 2 T. olive oil 1/2 tsp....
by Judy | Jul 28, 2023 | #CobraHeadFolksEat Good, #JudyValdes, CobraHead, Recipes, Vegetable Growing
We are inundated with zucchini. Somehow last year we didn’t get any planted so Noel went overboard and planted five different kinds this year (including a climbing variety). We eat zukes and summer squash almost every day, and we’ve already sent some to the local food pantry. We won’t run out anytime soon. In my quest for delicious ways to use and preserve this magical vegetable, I came across the following Turkish-style zucchini fritter recipe....
by Judy | Jun 28, 2023 | CobraHead, Recipes, Vegetable Growing
I was looking through the Book Pages flyer at our local library and this book caught my eye: Ten Tomatoes That Changed the World, a History by William Alexander. We grow a lot of different tomatoes and I cook with them so this book sounded intriguing. I usually can’t make it to the end of a dry history book but this one kept me interested to the very last page. The author took us on a humorous tomato adventure from its origins in Mexico to Europe and back to...
by Judy | May 31, 2023 | CobraHead
We are still using up the last of our 2022 potato harvest. While we love roasted potatoes sometimes you want a little lighter dish, i.e., less carbs! Bring on the cauliflower! By mixing the potatoes with cauliflower you still get that potato taste with a few light bites in between. Below is the approximate recipe I used for the two of us though we did have leftovers. You can always adjust the quantities depending on how many people you are feeding. Good any...
by Judy | Apr 27, 2023 | #CobraHeadFolksEat Good, #JudyValdes, CobraHead, Recipes
It’s almost asparagus time here in Wisconsin. For a diversion from steamed or roasted asparagus try these rollups. Great for a snack or an appetizer. Ingredients: 12 slices sandwich bread, crusts removed (I used cracked wheat ) 1/4 cup (more or less) stoneground or Dijon mustard 1/4 cup melted butter 3-4 T. grated parmesan cheese 2 dozen fresh asparagus spears **If the spears are skinny use two for each slice. if nice and fat you may only need one per each....
