by Judy | Jun 30, 2022 | CobraHead, Recipes
In honor of our 20th anniversary I thought I’d highlight some of our very favorite recipes from years past. When I looked at some of the posts I noticed that I still make a lot of them in exactly the same way. The rest have evolved over the years because I don’t always look at the written recipe. See if you can find a couple that might intrigue you. Sweet Potato Quesadillas Curried Squash Galette Oven Roasted Root Vegetables Sweet Potato Black Bean...
by Judy | Sep 29, 2021 | CobraHead, Recipes
If you have a big garden you’re probably still buried in tomatoes. Along with canned salsa, frozen tomatoes, both roasted and stewed, and spaghetti sauce I’ve been making tomato soup base. We grow a variety of heirloom tomatoes, red, yellow, purple, orange and green striped. The yellow ones especially mellow out the more acidic tomatoes so there’s usually no need for added sugar. You could always add a carrot for a little sweetening....
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 | 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 | Aug 29, 2018 | CobraHead, Recipes
Who doesn’t love a good side of fried potatoes and onions? And who doesn’t feel like they have a leaden belly after eating too much of a good thing? 🙂 This recipe does double duty of using up a garden zucchini while also lightening up that traditional potato dish a little bit. Your belly will thank you. You can vary the ingredient proportions pretty significantly, but it’s best if you keep the ratio between 1/3 zucchini to 2/3 potatoes up to...
