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...
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:...
