Recipes Archives - Page 7 of 11

Spring Polenta with Radishes and Garlic Scapes

Recipe: Spring Polenta with Radishes and Garlic Scapes

Spring is for cooking fresh from the garden. How delightful it is to run across a recipe, and to happen to have all the ingredients on hand, either in the fridge or in the garden. For those harvesting winter- or early spring-grown radishes right now, this recipe is for you. The recipe uses fresh radishes, chickpeas, and broccolini for a delicious rustic Italian meal. We made a few substitutes to demonstrate how flexible this recipe is. Okay, so we don't…

Post author:Christy
Post published:April 25, 2017
Post category:Blog What's Growin' On
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Rhubarb compote on crackers or toast or home made bread or...

Recipe: Rhubarb Compote

Rhubarb is known for being the first vegetable ready to harvest from the spring garden. Well before strawberries or other sweet fruits are available to make jam, rhubarb stands tall, awaiting your imagination. As a first-timer, I had no idea what to do with it, so I found this simple recipe for Rhubarb Compote that can be made it under 20 minutes. Rhubarb Compote by Sondi Bruner Ingredients: 4 small stalks of rhubarb, chopped (perfect! Exactly what we had on…

Post author:Christy
Post published:March 15, 2017
Post category:Blog What's Growin' On
Post comments:6 Comments

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
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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
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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