Recipes Archives - Page 7 of 11

Sourdough crackers and be broken up free-form for a rustic, savory treat.

Recipe: Sourdough Crackers

When you make sourdough bread you have to feed your starter, and before you can feed your starter, you are supposed to throw away a cup of starter from the jar. Sound wasteful? It is. So every bread maker searches for recipes to use up their throw-away starter. Here is one for sourdough crackers. Crackers may seem like a waste of time. I mean, you can buy them in a box at any grocery store, right? But if you want…

Post author:Christy
Post published:February 28, 2017
Post category:Blog What's Growin' On
Post comments:2 Comments

Now you never have to discard starter again.

Recipe: Homemade Sourdough Crumpets

While you rarely hear the word "crumpet" in common parlance these days, they are as tasty as they were in the Middle Ages (or more so, I'll wager). Similar to English muffins, crumpets are thick pancakes cooked on a griddle. Since we started making sourdough bread, we need to refresh our sourdough starter every so often by "discarding" some of it before feeding. So we're always on the hunt for recipes to use up the discarded starter. Behold this simple…

Post author:Christy
Post published:January 31, 2017
Post category:What's Growin' On
Post comments:0 Comments

Risotto is worth the time it takes to cook it slowly.

Recipe: Tuscan Kale Risotto with Mushrooms and Rosemary

It's kale season, and we have (don't gasp) 28 plants...or so...growing in the Gardenerd test garden; 10 different varieties to be specific. What can I say, we love kale! Here is the most recent recipe we tested out on the first chilly night of the season. You'll love this Tuscan Kale Risotto with Mushrooms and Rosemary: Here's the recipe - warning - it uses a lot of pans: Tuscan Kale Risotto with Mushrooms and Rosemary - Vegetarian Times, June 2016…

Post author:Christy
Post published:December 7, 2016
Post category:Blog What's Growin' On
Post comments:6 Comments

Multicolored carrots include Yellowstone, Cosmic Purple and Scarlet Nantes

YouTube: How to Harvest Carrots and Other Root Vegetables

You've got great foliage, but you pull a carrot and it's nowhere near ready to pick. How do you prevent this from happening again? The trick is easy and Christy shares it here in the latest Gardenerd YouTube video. We show you how to harvest carrots and other root vegetables with confidence from now on. Lift the veil of mystery and know forever more how to choose the right root veggie to harvest. Watch below, and like, subscribe and share…

Post author:Christy
Post published:April 5, 2016
Post category:Blog What's Growin' On
Post comments:0 Comments

We used home grown cabbage and sugar snap peas with spices and peanuts to make this great dish.

Recipe: Stir-Fried Cabbage with Chilies, Peanuts & Peas

Believe it or not, we're still working on that giant cabbage we picked a week or so ago. They keep so well in the fridge, but they take up a lot of space. So it was time to pull out all the stops and use the bulk of it all at once. This stir-fried cabbage with chilies, peanuts & peas recipe is incredibly satisfying and goes well with the "emergency" pre-made Indian food we have in the pantry. The recipe…

Post author:Christy
Post published:March 30, 2016
Post category:Blog What's Growin' On
Post comments:1 Comment

Add tomato paste, kale, the bay leaf, and broth, then simmer for about 10 minutes.

Recipe: Portobello Mushroom and Kale Stroganoff

It's that half-eaten container of sour cream in the fridge that brought us to this recipe. You know the one: that lonely tub, brought over by a guest for a recent party, languishing all alone in the back of the fridge. We hate to let things go to waste here, so we scoured the interwebs for ways to use left over sour cream. We found a vegetarian recipe for Portobello Mushroom and Kale Stroganoff. It worked. Kale is abundant in…

Post author:Christy
Post published:February 2, 2016
Post category:Blog What's Growin' On
Post comments:2 Comments

Flour, water, salt and starter are the only ingredients in this loaf. Long rise (4 hours with turns every 1/2 hour), and then overnight refrigeration make this loaf great.

Sourdough Bread – Why It’s Better Than Yeast

I've been making bread for 25 years, but I've always been afraid of sourdough starter. Pretty sure I would kill it from neglect, so I limited myself to packaged yeast...until yesterday. Maybe it's a New Year's Resolution. Maybe it's courage, or blissful ignorance, but yesterday I made my first loaf of sourdough bread and have left over starter in the fridge. It's a thing of beauty. With all the gluten intolerance in the world now, one can't help but question…

Post author:Christy
Post published:January 13, 2016
Post category:Blog What's Growin' On
Post comments:5 Comments

Parsnips, carrots, a purple sweet potato and Yukon potato

Thanksgiving Dishes from the Garden

In a pinch about what to make this Thanksgiving? Let Gardenerd help you. We've got a stash of recipes using all your favorite fall-harvest crops. Revisit a few Gardenerd Gazettes and you'll have more than enough for your Thanksgiving table. When it comes to Thanksgiving dishes it's really about the sides. Roasted veggies, garlicky greens, new potatoes, sweet potatoes! Check out these recipes to fill your menu with color and home-grown goodness. Root Vegetable Jambalaya – okay, not at all…

Post author:Christy
Post published:November 24, 2015
Post category:Blog What's Growin' On
Post comments:0 Comments

Salad Leaf Basil

Recipe: Almond or Hemp Seed Pesto (Vegan)

It's wonderful to return from Italy to find the garden bursting with basil. This is cause for celebration! It's time to make more pesto to freeze for later use. Since one does not return from Italy thinner than one was before one left, we opted to make a vegan version of pesto using almonds or hemp seeds as the "cheese." We found a recipe from the Cafe Gratitude cookbook and whipped up a few batches. It's pretty easy, all you…

Post author:Christy
Post published:October 21, 2015
Post category:Blog What's Growin' On
Post comments:1 Comment

Ingredients for ground cherry salsa.

Recipe: Ground Cherry Salsa

We grew ground cherries for the first time this year. Having been previously under the impression that they only grow in northern climates, ground cherries were never something we considered growing here in the south. Now that we're full-up on golden ground cherries, it's time to do something with them. Ground cherries taste like a tropical fruit crossed with a tomato. If you love sweet/savory combinations, you'll find this fascinating fruit. When making recipes, our goal is to make food…

Post author:Christy
Post published:September 2, 2015
Post category:Blog What's Growin' On
Post comments:1 Comment