by Judy | Sep 22, 2020 | CobraHead, Foraging, Recipes
We have about two acres of woods on our property and each year we seem to find new things. They were probably there all along but went unnoticed by us. Actually this year didn’t start out great for mushrooms. The morel harvest was hit and miss mostly due to the temperature and rainfall fluctuation not meshing at the right time for ideal growing conditions. We did have a few shiitake harvests on our old oak logs that Noel inoculated about 5...
by Judy | Aug 27, 2020 | CobraHead, Recipes
When you have a garden you pretty much have to go with the flow. When the corn is ready you eat corn, after the raccoons have had more than their fair share. When the tomatoes are ready you eat tomato sandwiches every day, make salsa, spaghetti sauce, stewed tomatoes, tomato soup, dried tomatoes, etc. The same goes for yellow summer squash and zucchini. Most people know that using zucchini you can make cakes, breads, brownies, ratatouille,...
by Judy | Jul 15, 2020 | CobraHead, Recipes
Pea season is just about over for us here in Wisconsin. Pea pods and snow peas are great served raw for snacking or in a salad. They also make a tasty appetizer or side dish when blistered in a cast iron frying pan. Recipe: 1 T. Oil – I use olive oil 6-8 oz. fresh pea pods, washed, stemmed and dried 1 tsp. sesame seeds Salt & Pepper to taste – red pepper flakes might make a great addition too! Heat cast iron pan to medium...
by Judy | May 9, 2020 | CobraHead, Recipes
I have had some filo dough in the freezer for a while with the intention of making a spanakopita with spinach. But it’s spring and I have been doing a little experimenting with nettles. Nettles are frequently compared to spinach, though they definitely have a different texture. I decided to check the internet to see if a recipe already existed using nettles and filo dough. And I found one by Barney Desmazery here on the BBC Good Food...
by Judy | Apr 3, 2020 | CobraHead, Recipes
I’m guessing you already have a favorite pasta sauce but if you’re looking to step it up a little bit, try adding a cup or two of shredded sweet potato. The shreds practically melt into the sauce and add a touch of sweetness. I don’t usually add any sugar to my tomato sauces but if you’re into the habit of doing so the sweet potatoes will take the edge off any acidy tomatoes without added sugar. My recipe is below but you could...
