Greetings from the Gardens! We’re loving this cooler weather. We’ve added several things to the pick list this week . . .. carrots, spinach, radishes, fennel and new rows for okra, beets, chard and kales. The edamames are yellowed but a good searcher could find a few more. We took […]
Read more →Dragon’s Tongue Beans 2 ½ cups Dragon’s Tongue Beans 2 tbsp olive oil 5-6 cloves crushed garlic 1 tsp dried or fresh basil Salt and black pepper to taste Steam the beans for 3-4 minutes, then immediately toss with the remaining ingredients and serve. Dragon tongue […]
Read more →Pepper Poppers 1 package (8 ounces) cream cheese, softened 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 6 bacon strips, cooked and crumbled 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 1 pound fresh jalapenos or […]
Read more →Baked Kale Chips Prep Time: 10 Minutes Ready In: 20 Minutes Cook Time: 10 Minutes Servings: 6 “These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.” INGREDIENTS: 1 bunch […]
Read more →Sausage Rigatoni with Veggies 1 ½ colored bell peppers, sliced in ¼” strips, 2 smaller zucchinis ½ cup edamames, parboiled and popped out of the pods 2 T olive oil 2 T chopped onion ½ – 1# Italian sausage, cut in ¼ “ slices ¼ t […]
Read more →Pasta Caprese Published July 1, 2007. Cook’s Illustrated Serves 4 to 6. Ingredients 1/4cup extra virgin olive oil 2-4teaspoons fresh lemon juice (see note above) 1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon) 1 small shallot , minced fine (about […]
Read more →Hot Pickled Peppers Makes 5 pints or 10 1/2 half pints. Prepare canner, jars, and lids. Combine 11 cups sliced banana peppers, mariachis, jalapenos, cherry bombs (look for a couple red ones) and serranos in a glass or stainless bowl. Use latex or rubber gloves and don’t […]
Read more →BLT Bites 16 to 20 cherry tomatoes 1 pound sliced bacon, cooked and crumbled 1/2 cup mayonnaise 1/3 cup chopped green onions 3 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh parsley Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert […]
Read more →Greetings from the Gardens, So many of the crops are at their peak right now. It’s a wonderful time to cook from the gardens. I’ve added several recipes that seem to fit in with the season. Some I know I sent out last year, but with new […]
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