by Judy | Aug 26, 2012 | CobraHead, Gardening, Recipes
Several years ago I got this salsa recipe from a friend of a friend who worked at the local post office. (Consider this my plug for saving our little post offices – they’re good for more than just mail…) I make it every year, as long as I have tomatoes, onions and peppers all at the same time from the garden. Garden Tomato Salsa Recipe 9 cups skinned tomatoes, chopped 3 cups chopped onions 3 cups chopped peppers, mix of mostly sweet peppers with hot peppers to...
by Judy | Aug 14, 2012 | CobraHead, Recipes
Can you tell by the title that I grew up in Minnesota? Actually I was given a version of this recipe when I lived in Michigan many years ago so it’s more of a ‘bake’ or ‘casserole’. The original recipe included a double layer of sliced zucchini, onions, tomatoes, shredded mozzarella cheese and fresh basil (salt & pepper to taste) – baked until done in a 350 degree oven for about 45 minutes. I made it this way for years. With all the water content in these...
by Judy | Jul 31, 2012 | CobraHead, Recipes
I doubt that I would ever say no to a piece of corn on the cob smeared with fresh butter and salt. But I have tried a couple of alternatives that place high on my list of yummies. One option is extra virgin olive oil with lots of freshly chopped garlic and salt. Just mix all together in a proper size dish and roll the corn cob in it. If you love garlic, you will appreciate the tangy flavor of the garlic matched against the sweetness of the corn. The other is...
by Judy | Jul 24, 2012 | CobraHead, Gardening, Recipes
Kohlrabi is one of our favorite crunchy summertime veggies. We like it best when peeled, sliced and sprinkled lightly with salt. It has a mild cabbage flavor with a turnip-like texture. Kohlrabi (Brassica oleracea (gongylodes group)) is best picked when less than tennis ball size because it can tend to get woody or fibrous in the middle. We are trying a new larger variety this year, Kossak, a hybrid from Johnny’s Selected Seeds, that is not supposed to...
by Judy | Jun 11, 2012 | CobraHead, Recipes
1 ½ – 2 cups roasted asparagus, chopped (see roasted asparagus recipe here) 2 T. fresh lime juice ¼ tsp. cumin 2 T. minced green onion 2 T. medium salsa verde or salsa of your choice 1 tsp. minced or pressed garlic Salt & pepper to taste Puree asparagus, lime juice and cumin in a food processor. Stir in remaining ingredients and serve with tortilla chips or use as a sandwich spread. This is my version of an Asparagus Guacamole recipe put out by the...
