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...
by Judy | Jul 27, 2011 | CobraHead, Recipes
On a busy work day around here it’s not always easy to take time to cook. But if you have some fresh pasta in the fridge and a bulb of garlic you’re most of the way there. And do we have garlic! See Noel’s post about the Great Garlic Harvest. Fresh pasta is not mandatory but it only takes 2-3 minutes to cook if you happen to have some. 1 Head Garlic, peeled and sliced 3-4 T. Extra Virgin Olive Oil 8 oz fresh pasta (I used roasted red pepper linguine) Freshly...
by Judy | Jun 26, 2011 | CobraHead, Recipes
We have polished off the last of the garden asparagus. I did freeze a couple of containers of blanched asparagus puree with lemon for seasoning. Since I’m always reading recipes I don’t remember where I saw that idea. We’ll see how we like it this winter tossed with pasta or perhaps as a soup seasoning. My new favorite way to serve this tasty spring morsel is roasted. And what better way to enhance the dish than to toss it with roasted potatoes. Add a splash...
