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...
by Judy | Nov 30, 2012 | CobraHead, Recipes
We are still pulling carrots directly from the earth. Noel planted beets and carrots in one of his raised beds in August. When cold weather set in, he covered the plants with ag fabric, and put a mini hoop house over the entire bed, covered with clear poly. The ground in the garden outside the tunnel is already frosted, but Noel was able to harvest these carrots from still soft soil by hand. Other than eating the deliciously sweet carrots after a quick wash in...
by Judy | Nov 18, 2012 | CobraHead, Recipes
Marinated Brussels Sprouts make a great do-ahead side dish for Thanksgiving dinner or any other meal for that matter. They’re also great for snacking on in between meals. We’re still picking them out of the garden but before it gets too cold and stays that way I’ll be blanching and freezing them. They can be thawed and roasted, steamed or marinated all winter long. 1 ½ lbs. Brussels Sprouts, washed and trimmed, remove any unsightly outer leaves Marinade Recipe:...
by Judy | Nov 13, 2012 | CobraHead, Recipes
Here’s a relatively quick lunch that makes use of the sauerkraut that I talked about in a previous post here. It consists of 1 or 2 pieces of your favorite bread, toasted, and spread with your favorite stone ground or Dijon mustard. Top with Swiss cheese – we used Emmentaler, a slab of seared tofu (recipe follows) and (Cortido) sauerkraut. For those of you who haven’t tried tofu, or think you don’t like it, this recipe may change your mind. 4 servings Whole grain...
by Judy | Oct 12, 2012 | CobraHead, Recipes
It’s never too late to learn something new. I’ve always wanted to try making my own sauerkraut or ‘fermented cabbage’ as they say now days. I did try making it in a quart jar a couple of years ago but when I saw a little mold on top I threw it out and never tried again. What I didn’t know at the time was that you could scrape the white mold off the top and the cabbage underneath the liquid was perfectly fine to eat. Last spring I sat in on a fermentation...
