Author Archive

Roasted Red Peppers – Ajvar – with Neufchâtel/Feta Cheese Spread

Saturday, March 16th, 2013
Ajvar with cheese spread

Ajvar with cheese spread

I first tried canned, or shall I say jarred, ajvar many years ago at a potluck.  Since then our friend Michael Ball has developed his own recipe and it is his potluck specialty.

This Turkish dish has many versions and can also include roasted eggplant.  Served with a Neufchâtel/Feta cheese spread on a sourdough baguette it makes a wonderful appetizer or midday snack.

Here is my version:

Ajvar

4 red sweet bell peppers (I have also used ripe red Anaheims for a spicier version)

Broil the peppers in the oven or roast on the grill, turning them frequently.  They should be blackened or blistered all over without burning all the way through the flesh.  This should take about 10-15 minutes.  Remove from heat and cover with foil or slide tray into a brown paper bag to steam for 15 minutes.  Peel off the skins and remove seeds.  Dice the peppers.  (If I have enough ripe peppers from our fall garden I roast, peel, dice and freeze a cup or so in baggies.  Then thaw and make the spread.)

Mix the peppers, about 1 cup or more, with:

3-4 T. Extra Virgin Olive Oil

1-2 T. Balsamic Vinegar

2 cloves garlic, minced

Marinate for an hour or two.

Neufchâtel/Feta Cheese Spread

4 oz Neufchâtel

2-4 oz feta

Bring cheeses to room temperature and mash together.

Spread cheese mixture on baguette slices or whole grain crackers (as shown), top with marinated peppers and enjoy!

Note:  All the amounts of the ingredients are subjective.  Please adjust quantities to your taste.

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Stove Top Braised Carrots

Wednesday, January 16th, 2013
Braised Carrots

Braised Carrots

 

We still have about 4 or 5 pounds of garden carrots in the refrigerator.  Noel started a late crop the end of August and harvested what was left of them mid December.  We scrubbed  and bagged them in clear plastic bags and found a spot in the refrigerator (barely).  We munch on a few raw ones just about every day – they’re so sweet and tasty.

The other day I was in the mood for roasted carrots but since my oven was zapped in the last ice storm (we’re waiting for a new part) I thought I’d try braising them on top of the stove.  They turned out quite well with a taste very similar to roasting.

Braised Carrot Recipe

1 dozen medium size scrubbed and unpeeled carrots (mine were about 5-6 inches long)

2 T. Olive Oil

¾ cup veggie broth

1 T. fresh or 1 tsp. dried sage leaves

Preheat a 10” cast iron frying pan to medium high.  Add the olive oil, then carrots and brown for 5 minutes – stirring or turning so all sides are seared.  Add the broth and sage, cover and simmer for 15 minutes or until fork tender.   Remove the cover, turn up the heat slightly and cook until the liquid evaporates.  At this point the carrots and sage will brown and caramelize.  You may need to turn the heat back down so they don’t burn.  Remove from pan and serve.  I could have eaten them all but I shared them with the grower!

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Sweet Potato Black Bean Avocado Salad with Lime

Tuesday, December 11th, 2012

Sweet Potato Black Bean Salad

Since we had a record harvest of sweet potatoes this year I’m trying to make a point to serve sweet potatoes once a week.  This salad was an experiment based on a magazine recipe I tried a couple of years ago.  The only thing I remembered was that the sweet potatoes were peeled and roasted along with the onions, and I was wishing that the onions were raw.  I also thought that the flavor of the potatoes would be more intense if roasted in their skins.

So here goes the sweet potato ‘margarita’ salad that was a winner for our family.

2 medium sweet potatoes, roasted in skins, chilled, peeled, and cubed to make 3-4 cups

2 cups cooked black beans, rinsed

1 avocado, diced

1 small red onion or about ¼ cup diced

½ cup cilantro, chopped

1 red Serrano pepper, seeded and finely minced

3-4 T. Olive Oil

2-3 medium sized limes

Salt to taste

Scrub and roast the sweet potatoes at 400 degrees for about an hour or until done.  Be sure to poke them a couple of times with a fork so they don’t explode in the oven.   Chill for a couple of hours or overnight in the refrigerator to firm them up before peeling and cubing.  Lightly toss the sweet potato chunks with the black beans, avocado, red onion, cilantro and Serrano pepper.  Drizzle with the olive oil and the juice of 1 lime and toss again.  Sprinkle gently with salt to sharpen the flavor.  Serve with extra lime wedges.  Yum!

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Thai Carrot Salad with Peanuts

Friday, November 30th, 2012

Thai Carrot Peanut Salad

We are still pulling carrots directly from the earth.  Noel planted beets and carrots in one of his raised beds in August.  When cold weather set in, he covered the plants with ag fabric, and put a mini hoop house over the entire bed, covered with clear poly.  The ground in the garden outside the tunnel is already frosted, but Noel was able to harvest these carrots from still soft soil by hand.

Carrots in Hoop Tunnel

Fresh Carrots

Other than eating the deliciously sweet carrots after a quick wash in water we love the ‘Thai Carrot Salad with Peanuts’ recipe by Bettina Vitell from her book, A Taste of Heaven and Earth.

Here’s a link to her recipe.  Thai Carrot Salad with Peanuts

I pretty much make it as is, but usually use a fresh or frozen serano pepper in place of the dried red chili flakes.  We have yet to have fresh mint at the right time for garnish, but we usually have cilantro on hand.

Give it a try, it’s such a refreshing and clean tasting salad.

 

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Marinated Brussels Sprouts

Sunday, November 18th, 2012

Marinated Brussels Sprouts and Carrot Curls

Marinated Brussels Sprouts make a great do-ahead side dish for Thanksgiving dinner or any other meal for that matter.  They’re also great for snacking on in between meals.

Brussels Sprouts on the Stem

We’re still picking them out of the garden but before it gets too cold and stays that way I’ll be blanching and freezing them.  They can be thawed and roasted, steamed or marinated all winter long.

Blanched and Drained Brussels Sprouts

1 ½ lbs. Brussels Sprouts, washed and trimmed, remove any unsightly outer leaves

Mixing the Marinade

Marinade Recipe:

1 clove garlic, pressed or mashed with a pinch of salt

1 tsp. stone ground or Dijon mustard

1 T. seasoned rice vinegar or Balsamic vinegar

2-3 T. Olive Oil

Freshly ground black pepper

Cut a 1/4” deep ‘X’ in the stem end and blanch Brussels sprouts in boiling water for about 5 minutes.  If your sprouts are different sizes give the larger ones a one-minute head start, then add in the smaller ones.  They should be just barely cooked.  The marinade will soften the Brussels sprouts a little more, depending upon how long they sit in the sauce.

Mix the garlic, salt, mustard and pepper together using a mortar and pestle or small bowl & fork.  Add in the vinegar and thoroughly blend in the olive oil.  Adjust the seasonings and pour over the drained sprouts.  Let marinate as long as you can wait or refrigerate for later use.  You could also use your favorite bottled vinaigrette if you’re short of time.

These also make great appetizers to include on an antipasto plate before that special meal.  Garnish with some red pepper strips or carrot curls for color.  Voila!

 

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Veggie Reuben Open-Faced Sandwich

Tuesday, November 13th, 2012

Tofu Reuben with Cortido

Here’s a relatively quick lunch that makes use of the sauerkraut that I talked about in a previous post here.

It consists of 1 or 2 pieces of your favorite bread, toasted, and spread with your favorite stone ground or Dijon mustard.  Top with Swiss cheese – we used Emmentaler, a slab of seared tofu (recipe follows) and (Cortido) sauerkraut.

For those of you who haven’t tried tofu, or think you don’t like it, this recipe may change your mind.

4 servings

Whole grain bread

Swiss Emmentaler cheese

Sauerkraut

Mustard

½ lb. tofu, sliced into 4 pieces

1/3 cup sesame seeds

2 T. nutritional yeast

1 T. tamari

1/3 cup water – may substitute part with a bit of white wine

2 T. olive oil

Freshly ground pepper

Sauteed Tofu

Mix sesame seeds, nutritional yeast and pepper together.  Dredge moist tofu slices in the mixture, totally covering each side.  Sauté in olive oil in preheated (medium high) cast iron frying pan for 2 minutes per side or until golden brown.  Mix tamari and water together and pour over the tofu.  Simmer for 2-3 minutes until the tofu is infused with the flavored liquid.

Place tofu slices on toasted bread prepared with mustard and cheese.  Be sure to spoon on the excess juice and sesame seeds left in the pan.  Top with sauerkraut and enjoy!

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Sauerkraut in a Quart Jar

Friday, October 12th, 2012

Finished Sauerkraut

It’s never too late to learn something new.  I’ve always wanted to try making my own sauerkraut or ‘fermented cabbage’ as they say now days.  I did try making it in a quart jar a couple of years ago but when I saw a little mold on top I threw it out and never tried again.  What I didn’t know at the time was that you could scrape the white mold off the top and the cabbage underneath the liquid was perfectly fine to eat.

Last spring I sat in on a fermentation workshop at Willy Street Coop in Madison, WI, with Mike Bieser of Fizzeology.  He showed the group how to prepare 6 lbs of vegetables – 90% of which must be cabbage and 10% can be other veggies & herbs, for a gallon size jar of fermented goodness.  Though I liked all his product types I had a particular fondness for the ‘Cortido’ which was flavored with a little lime juice, cilantro and oregano among other things, so I bought and brought home a jar of it.

I also came home with an empty gallon jar to start my own fermented cabbage and a smaller insert jar the size of a herring jar for pushing the vegetables below the liquid.  Rather than buying vegetables to fill the jar I chose to wait until our garden produced the necessary ingredients.

Before I got the chance to fill up the gallon jar, Noel & I attended the Mother Earth News Fair in Seven Springs, PA, in September.  Another well-known fermentation expert, Sandor Ellix Katz, aka Sandorkraut, author of ‘Wild Fermentation’ was giving a talk on Fermentation, Culture and Coevolution.  Of course I had to attend – you can’t have too much information when trying the unknown!

While he was talking he shredded some green and red cabbage – about 2 lbs. for a quart jar – and massaged it by hand with about a teaspoon or so of salt.  After about 15-20 minutes of massaging he picked up a handful and squeezed it over the bowl.  When the juices run down like you’re wringing out laundry then it’s ready to pack in the sterilized jar.  He packed the cabbage down tightly and filled the jar to about ½” from the top, making sure that the liquid rose above the cabbage.

Massaging Cabbage

Okay, here’s where I start – with a picture of me squeezing my salt macerated home-grown cabbage.  After I packed it down into the jar I used a smaller jar, to push against the cabbage.  Anything clean and sterile that will keep it below the liquid can be used.  If the item is tall enough, i.e. a little higher than the top of the jar, the non-metallic cover, when screwed on, will push against the jar thus squeezing the mixture down.  When the cover is in place set the jar on the counter to let the cabbage ferment.  The warmer the temperature the faster it ferments.  Once a day loosen the cover to vent (or burp) the jar and let the gases escape.

After about 4 days the ferment can be ready to eat.  Taste it and see what you think, making sure to pack remaining cabbage down below the liquid.  You can refrigerate it at this point or continue to let it ferment more at room temperature.  It will get more acidic and sour and softer the longer it is not refrigerated.  It’s all a matter of experimentation and taste!

 

 

 

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News From Southeast Queensland

Tuesday, September 18th, 2012

Presenting the CobraHead Blog’s first ever guest post!

Barbara Wickes of the ‘The Perennial Poppies Group’ garden club was our first international customer.  Somehow she found us on the world wide web soon after we opened for business and we’re happy that she did!  We’ve been shipping CobraHead Weeders and CobraHead Long Handles to Australia ever since.

Barb has kindly consented to write a post from Down Under so we can see what their club has been doing and let our readers know what’s happening in gardening a half a world away.

 

What a strange year we have had – unusually dry through the Christmas period of 2011 when everything in the garden looked amazing! The roses had never looked better at that time of year. We were aware that the wet was coming and thank goodness it didn’t hit with the intensity of the previous year when so much of Australia had such severe flooding. The members of our cottage garden group live in various areas throughout southeast Queensland so there are many various climatic areas – some in the hinterland areas get frosts in winter.  At Buderim where I live we often get heavy rain through summer months and at times at least 10 inches in less than a week! Our winters are dry and this year there has not been a drop of rain for the month of August. As I write on 18th September light rain is falling which is very welcome as we are opening our garden on 20-21 October with Open Gardens Australia.  This is a not-for-profit organization that opens private gardens throughout Australia to promote the enjoyment, knowledge and benefits of gardening.

Our cottage garden group is called ‘The Perennial Poppies Group’ and within the group we have a salvia study group. There would be around 150 different salvias growing in our gardens and our aim is to trial salvias and encourage more people to grow them. There are many that suit the sub-tropical climate however, like all gardeners we attempt to grow some of those more suited to a temperate climate. Members living in the Hinterland of our coastal regions have more success with temperate plants and successfully grow a lot of deciduous trees. We have a lovely copse of tropical birch, a liquidambar, ornamental pear, swamp cypress (taxodium) and a Nyssa sylvatica – all colour up beautifully.

High temperatures and high humidity are the biggest problems for our salvias and although March can still be humid, generally the temperatures are not as high and the nights are cooler. Pruning needs to be done carefully until the cooler weather arrives and I find that pruning half of the plant and waiting for new growth to appear before completing the job is generally successful with the microphyllas and greggiis.

At Buderim, which is 15 minutes from the coast, our soil is lovely sandy loam and a pleasure to work with.  The addition of organic matter certainly makes a difference to its water holding qualities. I like to garden organically and when pruning the ‘cut and drop’ method is used for smaller prunings. Lots of organic fertilizer is then spread before topping with a hay mulch. Larger prunings are dropped in the back corner of our acre under trees where they eventually rot down. Prior to our open garden we foliar feed weekly with a variety of organic products and this certainly brings on the flowering.

Old-fashioned roses are a favourite with many of our members. We grow the old Teas, Noisettes, Hybrid Musks, Polyanthas and Floribundas. In our sub-tropical climate we don’t get a cold winter so they never really get a break. Pruning is usually done in July/August as throughout the autumn up to the end of May we can have beautiful blooms.  That time of year is very gentle on them.

I discovered the ‘Cobrahead’ some 10 years ago and our group regularly orders them. The word how good they are spreads fast. Since the blue handled one has been available I haven’t lost one!  Prior to that the neutral handled one would get lost in the mulch! Over the years I have found the ‘lost’ ones – rather worse for the experience but still usable!

Barb Wickes
The Perennial Poppies Group Inc
18th September, 2012

 

 

 

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Garden Tomato Salsa

Sunday, August 26th, 2012

Several years ago I got this salsa recipe from a friend of a friend who worked at the local post office.  (Consider this my plug for saving our little post offices – they’re good for more than just mail…)  I make it every year, as long as I have tomatoes, onions and peppers all at the same time from the garden.

Salsa and Pear Shaped Italian Beefsteak Pomodoros

Garden Tomato Salsa Recipe

9 cups skinned tomatoes, chopped

3 cups chopped onions

3 cups chopped peppers, mix of mostly sweet peppers with hot peppers to taste

1 ½ cups tomato paste  (cooked & sieved cherry tomatoes)

1 bulb (several cloves garlic) chopped

1 cup cider vinegar

2 tsp. salt

Several grinds of fresh black pepper

1 bunch chopped cilantro

Salsa Ingredients

Simmer all of the above ingredients for 30 minutes.  Water bath can in pint jars for 15 minutes or freeze.  The salsa has a better texture if canned but if you’re not into canning it is still very good frozen.

This time around I used mostly a large meaty Italian heirloom tomato, Red Pear Selezione Franchi, but you can use whatever you have.  The original recipe called for a can of tomato paste but I have always used the abundance of small tomatoes from the garden.  Just cut in half, cook until most of the liquid disappears then sieve in a food mill.  If necessary, simmer the puree a little longer to thicken it to a paste consistency.

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Ratatouille Hot Dish Casserole Bake, with Potatoes

Tuesday, August 14th, 2012

Potato Ratatouille

Can you tell by the title that I grew up in Minnesota?  Actually I was given a version of this recipe when I lived in Michigan many years ago so it’s more of a ‘bake’ or ‘casserole’.

The original recipe included a double layer of sliced zucchini, onions, tomatoes, shredded mozzarella cheese and fresh basil (salt & pepper to taste) – baked until done in  a 350 degree oven for about 45 minutes.  I made it this way for years.  With all the water content in these vegetables it was quite juicy and I loved drinking the tasty leftover liquid.

A few years ago I started adding sliced potatoes to the mix to make a more substantial main dish.  The potatoes also soak up a lot of the juice.  By varying the cheese selection (sharp cheddar, Swiss, Monterey Jack to name a few) or using several kinds of cheese together – how about a little goat or blue in the mix (?) – the dish takes on different flavors each time.

Potato Ratatouille Ready for Oven

There is no hard and fast recipe.  Just use what you have on hand and fill up your favorite baking dish.  With potatoes added it will probably take at least an hour or maybe more if you have a very large pan.  I cover it for the first half hour to give it a good start then remove the cover to let some of the liquid evaporate and to brown the top just a little.

The next time I make this, I’m adding eggplant, hence a ratatouille.  Noel got carried away in the garden and we have 16 plants each producing several of the purple-globed fruit!

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