by Judy | Aug 19, 2013 | CobraHead, Recipes
The cucumbers are prolific this year. Some of them hide themselves well under the nearby zucchini plant leaves so they tend to get bigger than the ideal size before they’re found. The larger cukes can get a little bitter so a pre-salting will draw that bitterness out. Here’s a recipe that can use up a lot of cucumbers: Peel several large cucumbers. Slice them thinly in a food processor or use a hand slicer or mandoline. The thinner slices absorb the marinade a...
by Judy | Aug 15, 2013 | CobraHead, Recipes
As they say – a prolific zucchini plant is the mother of invention! We have just 2 zucchini plants. It’s hard to tell with the tangle of vines and leaves but you’d think there were a dozen plants in the garden. I’ve been sautéing them in various ways with different additives each time – onions, garlic, tomatoes, corn, peppers, potatoes, whatever is on hand. Today I decided to make pureed zucchini soup with a ginger kick. The great thing about this recipe is...
by Judy | Jul 20, 2013 | CobraHead, Gardening, Recipes
Ortolana di Faenza and Raven ZucchiniThis year we are growing two new (to us) varieties of zucchini compliments of Renee’s Garden. One is a dark green zucchini ‘Raven’ and the other is a pale green heirloom Italian zucchini ‘Ortolana di Faenza’. Both are delicious in their own way and are extremely tasty when grilled. Here’s a recipe we tried with great success: Recipe 4 small zucchinis – about 6-7 inches long, sliced in half lengthwise ¼ cup shredded fresh...
by Judy | Jun 6, 2013 | CobraHead, Recipes
We still have asparagus coming up and lots of volunteer salad greens. While it’s great to have the greens they don’t quite fill you up by themselves. But wait, there’s more . . . sweet potatoes from the 2012 fall harvest. We still have half our last year’s harvest left. They keep for a long, long time, if properly cured and stored. I baked 4 large sweet potatoes at 400 degrees for an hour, until easily pierced with a fork. For our meal, the two of us only...
by Noel | Apr 13, 2013 | CobraHead, Recipes
Here’s a quick salmon meal using leeks and corn frozen from last year’s harvest. It’s a great way to use up chopped and frozen leeks, but of course fresh leeks will work just as well. Start the rice first and it will be cooked and ready to go by the time everything else is done. Start warming the corn on low heat if it’s frozen, then prepare the salmon. Rice with Leeks 1 cup brown rice (I used Lotus brand Volcano Rice) 1 cup chopped leeks 2...
by Judy | Jan 16, 2013 | CobraHead, Recipes
We still have about 4 or 5 pounds of garden carrots in the refrigerator. Noel started a late crop the end of August and harvested what was left of them mid December. We scrubbed and bagged them in clear plastic bags and found a spot in the refrigerator (barely). We munch on a few raw ones just about every day – they’re so sweet and tasty. The other day I was in the mood for roasted carrots but since my oven was zapped in the last ice storm (we’re...
