by Judy | Oct 31, 2011 | CobraHead
Yesterday, after gleaning more stuff from the garden before a few frosty nights this week I decided to make Lentil Cabbage Soup or ‘clean up the garden’ soup. Just about all of the veggies, other than the lentils, came from the garden. Along with the usual onion and garlic I used a small head of cabbage that had split from all the rain we had last week, a few less than stellar looking tomatoes, a multi-colored sweet pepper that was green and starting to ripen...
by Judy | Oct 10, 2011 | CobraHead, Recipes
Are you tired of tomatoes yet? Not here! It seems like the more I remove from the kitchen counters to cook down or preserve, the more that magically appear in their place. This year the first few batches of sauce were made in my usual way – boil the tomatoes for 30 seconds, skin and cut them up and simmer on the stove top for a few hours until thick enough for spaghetti sauce. Cool down and put in freezer containers. Then a few days ago I was reading a...
by Judy | Sep 21, 2011 | Gardening
This is the year of the tomato for us – our best harvest in three years. Two years ago the blight attacked our tomatoes and last year due to an extremely busy schedule we didn’t do a good job of trellising and keeping the tomatoes off ground. Our freezer was looking mighty empty of our favorite garden produce. We’ve been making lots of sauce for the freezer and as you can see from the pictures we’ve been drying cherry type tomatoes. The dried tomatoes are great...
by Judy | Sep 10, 2011 | CobraHead, Recipes
Garden meals are the name of the game around here during harvest season. As much as you’d like various items to ripen at different times the inevitable happens. It’s like being a kid in the proverbial candy store…. what do we eat first, next and thereafter? Last night’s meal was roasted green beans and cherry tomato pasta. Yum! Ever since I talked to my friend, Pat from Michigan, and her love for roasted green beans, I’ve been experimenting. The first time I...
by Judy | Aug 9, 2011 | CobraHead, Recipes
Try this satisfying and tasty quiche. The potato crust takes less time than making a regular pie crust. You don’t have to feel guilty about using using a little sour cream in the filling because you’re not using a quarter of a pound of butter in the crust. Crust: 2-3 cups shredded potatoes (2-3 medium size potatoes, peeled or not) ¼ cup finely chopped onion 2 T. Olive Oil 1 clove garlic, pressed ¼ tsp salt Filling: 1 cup shredded Swiss or other...
