by Judy | Jul 20, 2013 | CobraHead, Gardening, Recipes
Ortolana di Faenza and Raven ZucchiniThis year we are growing two new (to us) varieties of zucchini compliments of Renee’s Garden. One is a dark green zucchini ‘Raven’ and the other is a pale green heirloom Italian zucchini ‘Ortolana di Faenza’. Both are delicious in their own way and are extremely tasty when grilled. Here’s a recipe we tried with great success: Recipe 4 small zucchinis – about 6-7 inches long, sliced in half lengthwise ¼ cup shredded fresh...
by Judy | Jun 6, 2013 | CobraHead, Recipes
We still have asparagus coming up and lots of volunteer salad greens. While it’s great to have the greens they don’t quite fill you up by themselves. But wait, there’s more . . . sweet potatoes from the 2012 fall harvest. We still have half our last year’s harvest left. They keep for a long, long time, if properly cured and stored. I baked 4 large sweet potatoes at 400 degrees for an hour, until easily pierced with a fork. For our meal, the two of us only...
by Judy | Mar 16, 2013 | CobraHead
I first tried canned, or shall I say jarred, ajvar many years ago at a potluck. Since then our friend Michael Ball has developed his own recipe and it is his potluck specialty. This Turkish dish has many versions and can also include roasted eggplant. Served with a Neufchâtel/Feta cheese spread on a sourdough baguette it makes a wonderful appetizer or midday snack. Here is my version: Ajvar 4 red sweet bell peppers (I have also used ripe red Anaheims for a...
by Judy | Jan 16, 2013 | CobraHead, Recipes
We still have about 4 or 5 pounds of garden carrots in the refrigerator. Noel started a late crop the end of August and harvested what was left of them mid December. We scrubbed and bagged them in clear plastic bags and found a spot in the refrigerator (barely). We munch on a few raw ones just about every day – they’re so sweet and tasty. The other day I was in the mood for roasted carrots but since my oven was zapped in the last ice storm (we’re...
by Judy | Dec 11, 2012 | CobraHead, Recipes
Since we had a record harvest of sweet potatoes this year I’m trying to make a point to serve sweet potatoes once a week. This salad was an experiment based on a magazine recipe I tried a couple of years ago. The only thing I remembered was that the sweet potatoes were peeled and roasted along with the onions, and I was wishing that the onions were raw. I also thought that the flavor of the potatoes would be more intense if roasted in their skins. So here goes...
