by Judy | Dec 11, 2019 | CobraHead, Gardening, Recipes
Vegetable bean soup is one of our standby dishes in the fall and winter. I make it every couple of weeks in the Instant Pot. Using the Instant Pot is a very carefree way of making this soup but you can certainly cook it on the stove top. The basics of the soup are the same each time but you can vary it by the type of beans and veggies and herbs you use. I used a mix of fresh and frozen garden vegetables. Unlike our Capucijner pea soup, the...
by Noel | Oct 23, 2019 | CobraHead, Recipes
We had a bountiful harvest of hot peppers so I made a large batch of hot sauce. This year we used an Instant Pot. I’m happy to report it made the task a lot easier. We did the cleaning, cooking and blending outside. Trying this indoors can be suicidal, so be warned. Removing Stems Here’s the recipe we used. Quantities and sauté time will need to be adjusted depending on the amount of peppers you have. 1 ¾ lb. of washed, de-stemmed, hot peppers 1...
by Judy | Sep 19, 2019 | CobraHead, Recipes
Tomato Cobbler with Cheese Biscuit Topping One of our favorite summer time treats using cherry tomatoes is tomato cobbler. We use a mixture of all colors of tomatoes – black – orange – red – yellow, but my favorite bite is the Sungold. I did not make up the dish but here’s a link to Joy the Baker’s recipe. She used blue cheese in the biscuits which is delicious even if you’re not a blue cheese fan. Most sharp...
by Judy | Aug 16, 2019 | CobraHead, Recipes
HOME GARDENING – ONE ZUCCHINI AT A TIME Zucchini Cornmeal Fritters Our zucchini and summer squash plants are thriving. I’ve been trying to keep them picked when the fruits are small – 8-10 oz. size. When shredded, a smaller zuke yields about 2 cups which is all you need for a loaf of zucchini bread. Today, zucchini was the basis of some tasty fritters. Recipe: 2 cups shredded zucchini 1 egg 1/2 cup cornmeal – yellow or...
by Judy | Apr 24, 2019 | CobraHead, Recipes
We’re using up the last of our 2018 potato crop. We don’t have quite the proper root cellar storage system so this is a good thing. They were starting to sprout which is a bad thing if you want edible potatoes. The potatoes used in the crust were Adirondack Blue and King Harry. The seed was purchased from the certified organic Wood Prairie Farm in Bridgewater, Maine. Crust: 425 degrees F, 20 minutes 2-3 medium to large potatoes, thinly...
by Judy | Jan 15, 2019 | CobraHead, Recipes
This last growing season was a good year for butternut squash. At least for us here in southern Wisconsin. Below is one of many tasty ways to use this winter squash. Ingredients: 1 T. olive oil 2 C. chopped onions 1 medium to large butternut squash (5 cups – peeled, seeded and cubed) 1 cup chopped tomatoes (canned, fresh or frozen (I used frozen) 1 – 4 1/2 oz can green chiles (if you have time roast, peel, seed & chop fresh poblanos or Anaheim...
