by Judy | Sep 14, 2022 | CobraHead
Every year the tomatoes take over the kitchen. Besides our usual plain tomatoes and spaghetti sauce for the freezer, we’ve built up a collection of recipes that use this fabulous fruit. Here are just a few. Maybe you’ll find something new or be reminded of past favorites. Enjoy! Tomato Cobbler with Cheese Biscuit Topping Roasted Green Beans and Cherry Tomato Pasta Garden Tomato Salsa (canned) Fresh Garden Salsa Garden Tomato Soup Roasted Salsa with...
by Judy | Aug 31, 2022 | CobraHead, Recipes, Vegetable Growing
This has been a great year for cucumbers. We’ve had rainfalls mostly at the appropriate times so production has been steady. I’ll be making refrigerator pickles with a lot of them but marinated slices are an easy and fast fix for dinner. Here goes: 2-4 cucumbers, peeled and thinly sliced 1/2 – 1 tsp. salt 1 T. white wine vinegar or to taste Using a mandolin (if you have one) slice the peeled cucumbers. Sprinkle with salt, give a quick stir and...
by Judy | Jul 31, 2022 | CobraHead, Recipes
A couple of weeks ago we had some heavy rains. The rain, coupled with the warm weather, brought out some nice flushes of golden oyster mushrooms in our woods. They were a bit dirtier than the ones you buy at the market so I did have to wash them. Since they do absorb water quite readily I dry fried them for a few minutes to get rid of the excess liquid. Them I added the oil to the pan to brown them up for the risotto. Here’s the recipe I use: Instant...
by Judy | Jun 30, 2022 | CobraHead, Recipes
In honor of our 20th anniversary I thought I’d highlight some of our very favorite recipes from years past. When I looked at some of the posts I noticed that I still make a lot of them in exactly the same way. The rest have evolved over the years because I don’t always look at the written recipe. See if you can find a couple that might intrigue you. Sweet Potato Quesadillas Curried Squash Galette Oven Roasted Root Vegetables Sweet Potato Black Bean...
by Judy | May 31, 2022 | CobraHead, Recipes
I like rhubarb crisps best at the beginning of the season. The stalks are succulent and juicy after all the spring rains. I realize there are a multitude of very good rhubarb recipes from pies to cobblers. (And we’ve tried a lot of them.) Following is a recipe I’ve developed over the years and our favorite way to enjoy the tangy stalks. Rhubarb Crisp (10 inch pan ) 6 cups chopped rhubarb 2 T. fresh minced ginger, opt. 3/4 cup sugar 1/3 cup flour...
