by Judy | Feb 11, 2010 | Recipes
Souper Sunday has passed but it’s still soup weather here. Actually soup weather lasts a long, long time in Wisconsin! Following is a recipe that I think came from ‘Sundays at Moosewood’ cookbook. I don’t have a copy of the book so I can’t be sure and as a well-worn family favorite the soup formula is mostly in my head. Tomato, Lime, and Tortilla Soup (Sopa de Lima) 1-2 cups chopped onions 4 large garlic cloves, minced or pressed 3 T....
by Judy | Jan 1, 2010 | Gardening, Recipes
No black eyed peas for us New Year’s Day. This larder has capucijners. Capucijner (pronounced cap-you-sigh-ner according to the Fedco catalogue) peas are one of the richest and most complex soup peas we have cooked with. We’ve been saving seeds that we think we purchased from Johnny’s Seeds about 20 years ago. We’re not sure because they don’t have them in their catalogue any more but this Dutch heirloom purple podded pea (pisum...
by Judy | Dec 5, 2009 | Recipes
Since we’re still in the resurgence year of Julia Child I thought I’d wind up the year with one of my many versions of her recipe for Gratin Dauphinois or Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic. I say many because I hadn’t opened the book in years for these exact ingredients since I started making scalloped potatoes this way. And usually the recipe is doubled for my 10 x 15 inch pan since it makes a great potluck dish. 2 lbs....
by Judy | Nov 30, 2009 | Gardening, Recipes
Brighten your holiday table with the ‘other’ green vegetable – greens of all colors. The greens I’ve enjoyed the most recently are the seared collard greens at the Eldorado Grill in Madison, Wisconsin. Admittedly I haven’t eaten collards too many times, they just weren’t on the menu when growing up in Minnesota. If you want to try the exact recipe check it out in the ‘Eldorado Grill Southwestern Cuisine Cookbook’ by Kevin...
by Judy | Nov 14, 2009 | Recipes
I love it when the larder is full of sweet potatoes! We harvested 76 pounds this year. Not bad for 20 home started plants in a Wisconsin garden. There is nothing like a plain baked or roasted sweet potato slathered in butter. The other night I roasted small chunks of sweet potato mixed with Rose Finn Apple fingerling potatoes and cabbage wedges all tossed with olive oil mixed with crushed garlic, salt and pepper. After 45 minutes in a 400 degree oven the sweet...
