by Geoff | Apr 11, 2012 | Recipes
I still have sweet potatoes from my fall harvest. I made this soup a couple of weeks ago for some guests. Easy and filling. 3-4 large Sweet Potatoes, peeled and cut into 1″ chunks 1 medium onion, chopped 3 stalks celery, chopped 2-3 garlic cloves, chopped or crushed Olive oil Fresh ground black pepper 1/2 tsp Caraway Seeds Vegetable stock Rice Milk (or soy or dairy) Fresh Mexican oregano or other fresh herb for garnish Sauté the onions and celery in olive...
by Geoff | Feb 14, 2012 | CobraHead, Recipes
Happy Valentines Day. If you’re like me, the first food that comes to mind when you think of romance is the sweet potato. This dish is usually served as a Christmas time children’s treat in Mexico. However, hand feeding this to your special someone will turn it into an adult dish. I also added a couple additional spices to increase the romance level. Normally, I don’t sweeten sweet potatoes and I almost always cook them in ways that heighten...
by Geoff | Feb 13, 2012 | Gardening
Ten days ago I pruned my peach and plumcot trees. Given our exceptionally mild winter, the first week of February was already on the late end of optimal pruning time. I still consider myself a novice pruner, but while at the State Master Gardener conference in California last year, three basic principles for fruit tree pruning were clarified for me during a workshop. With both of these trees that I planted in 2009, my goal is to achieve an open-centered...
by Geoff | Jan 13, 2012 | Gardening
Last year I skipped using a heat mat underneath the flat in which I started my hot pepper seedlings. That was a big mistake. I had a germination rate of less than 10%. This year I picked up a new heat mat and have had great results. It’s already time to start hot peppers in Austin. They can be transplanted into the garden as early as mid-March and it takes 8-10 weeks from the time seeds are sown until the seedlings are ready to transplant out. Hot peppers...
by Geoff | Jan 12, 2012 | Recipes
Still harvesting winter kale? My friend Matt Gossage gave me the recipe for this salad. I tried it for myself a few nights ago and decided to share it. The avocado gives a creamy texture to the salad. Ingredients One large bunch kale Two ripe avocados Fresh lemon juice Salt Course ground black pepper Remove the stems from the kale and chop. In a large bowl add ½ tsp salt. Massage the salt into the kale with your hands and then let sit for 20 minutes. Taste...
