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 | May 28, 2019 | CobraHead
’tis the season for asparagus, asparagus and more asparagus. Even though our 30-year old bed seems to be dwindling we still get our fill for a week or two. When I have more than we care to eat in one day I will cook it in some veggie broth for a few minutes then puree it for the freezer and future soup making. Yesterday for lunch we had it oven roasted with mushrooms, garlic and sunflower seeds. Here’s the recipe: 1 pound or more sliced...
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...
