by Judy | Aug 31, 2021 | CobraHead
Caramelized Squash It’s definitely the year of yellow summer squash and zucchini, for us anyway. We’ve been pretty good about keeping them picked when smaller but they do get away from us. No baseball bats, yet! The yellow squash don’t seem to grow quite as fast as the zucchini but at this time of year it’s eat it or process it and sometimes you just can’t keep up. The first time I made the caramelized squash I had 4...
by Judy | Jul 29, 2021 | CobraHead, Recipes
I don’t make a lot of desserts but we have rhubarb and raspberries. We usually eat the raspberries fresh but we’re not into chewing on raw rhubarb, though I remember doing it as a kid. So a cobbler came to mind and I turned to my 50 year old trusty Better Homes and Gardens cook book. I did pop online to check out various recipes so I took some liberties with the basic recipe, including reducing the amount of sugar used. Here goes it....
by Judy | Jun 30, 2021 | CobraHead, Recipes
The basil and parsley are growing quite nicely this year. It’s not tall yet but there are numerous plants with big leaves in our garden so I had plenty to harvest for a batch of pesto. The ‘traditional’ pesto is made with basil and pine nuts. But there are as many different pesto recipes as there are cooks. You can mix or match all kinds of greens, including but not limited to, basil, parsley, mint, spinach, arugula, garlic...
by Judy | May 25, 2021 | CobraHead, Recipes
The rhubarb plants are big and strong this year. I have already made our favorite rhubarb crisp, but this time Noel wanted a pie. I don’t usually bother with pies because they’re too fussy, though I suppose if I bought the crust it would be a lot easier. But then I don’t think I would have received 5-star ratings from all of my usual tasters! Here’s my recipe: Crust 2 cups unbleached flour (I used 1/2 cup soft whole pastry...
by Judy | Apr 29, 2021 | CobraHead, Recipes
Sweet Potato Black Bean Salad After looking at Noel’s beautiful sweet potato starts for this season I thought I’d better see what we have left from last year’s harvest. After setting aside the two biggest sweets for next year’s sprouts we still have about 10 lbs left to use. We have good luck with individually newspaper-wrapped potatoes kept in a cool room temperature basement setting. They don’t like to be too cold so root cellars...
