Recipes Archives - Page 8 of 11

Finished cake - the recipes says it's 4 servings. It really is 8.

Recipe: Plum Skillet Cake

Back in July we were up to our eyeballs in Santa Rosa plums raining from our front yard tree. We ate as fast as we could, but still there were about 60 plums on the counter at any given time. Drastic measures needed to be taken. Enter Plum Skillet Cake. Martha Stewart is good for one thing if nothing else: ideas for excessive amounts of fruit. Her recipes for plums run the gamut, offering a plethora of options for the…

Post author:Christy
Post published:August 12, 2015
Post category:Blog What's Growin' On
Post comments:2 Comments

The finished product will be delicious and refreshing.

Recipe: Caramel Blackberry Goat Milk Ice Cream

Here's one for anyone who can't do cow. We recently discovered a raw goat milk vendor at our local farmers' market and decided that it was time to experiment with goat milk ice cream. Since blackberries are in season, it seemed like the perfect combination. Most recipes include a list of ingredients with eggs and cow's cream for a custard-style base. Since the whole point is to avoid cow's milk, we sought out a recipe using only goat milk...and found…

Post author:Christy
Post published:May 27, 2015
Post category:Blog What's Growin' On
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Quartered kumquats (say that 10 times fast)

Recipe: Andrew’s Kumquat Marmalade

The kumquat tree was planted for the husband. Yours truly doesn't care for them. To be honest, the husband uses them as an appetite suppressant (the sourness makes one not want to eat anything afterward; it has the same effect as brushing one's teeth). So, now that the kumquats are going gangbusters, the husband decided to make some marmalade for his toast. He's a bit of an experimenter, the husband. Never one to follow a recipe to the letter. So…

Post author:Christy
Post published:May 6, 2015
Post category:Blog What's Growin' On
Post comments:3 Comments

Fresh picked eggplant, dill and parsley form the base of this meal.

Recipe: Crisp Fried Eggplant with Parsley Sauce

If you've been reading this blog for awhile, you'll have noticed by now that Rose Elliot is one of my favorite cookbook authors. She excels at combining minimal ingredients for maximum flavor. With its promise of "30 minutes or less," her Vegetarian Fast Food cookbook has been my go-to reference for quick meals since the early 90s. Since we recently harvested Listada di Gandia eggplant from the winter garden, we wanted to showcase it, rather than blend it into a…

Post author:Christy
Post published:January 7, 2015
Post category:Blog What's Growin' On
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Technically a fruit, carob pods are eaten while the seeds are discarded.

Making Carob Powder

Autumn brings with it an array of colorful fruits and vegetables from the garden...and seeds. This Thanksgiving, as we dig into our root cellars for orange carrots, purple potatoes, and red beets, as well as colorful persimmons, pomegranates, and grapes, let's not forget our podded friends, seeds and nuts, that also contribute to holiday stuffings, nut breads and more. Today we're exploring one other option: Carob, a locally grown seed pod that substitutes for chocolate (okay, nothing replaces chocolate) and…

Post author:Christy
Post published:November 20, 2014
Post category:Blog What's Growin' On
Post comments:19 Comments

"Finished" zucchini flan

Nailed It!: Zucchini Flan Fail

This one is especially for anyone out there who thinks we're perfect here at Gardenerd. Hang on to your hats, it's gonna be great. Years ago, when traveling to Italy, we picked up this great cookbook from a vegetarian farm hotel in Umbria. We bought it mainly for one recipe: the sformatini di zucchine, a "soft creamy ricotta cheese and courgette flan with a hint of marjoram." It came to us in a cup/dish made from Pamagiano Reggiano cheese that…

Post author:Christy
Post published:October 8, 2014
Post category:Blog What's Growin' On
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Kale t-shirt: a must have for kale lovers.

Oh Kale Yeah! National Kale Day

October 1st is National Kale Day. Who cares that the holiday is only observed in Canada? We deserve to celebrate here in the States as well. Needless to say, we're very excited about this at Gardenerd. Every day we tout the benefits of kale and growing your own. Now we have an excuse to wax rhapsodic about this glorious vegetable with an official day to back us up. We're not crazy, just crazy about kale. This season we're growing 6…

Post author:Christy
Post published:October 1, 2014
Post category:Blog What's Growin' On
Post comments:1 Comment

Our verdict: I love veggies! Bake is a winner.

Recipe: I-Love-Veggies! Bake

It's new recipe time! This one uses foods from the summer harvest (mostly) and makes enough for leftovers. Mixing flavors of sweet potatoes, butternut squash and green beans also makes this dish colorful, and the delicious, savory sauce made from...cauliflower (don't be afraid) put smiles on everyone's face at the table. This dish requires some time, but it's well worth it. If you have a mandoline or a sous chef to do all the slicing, that will cut down on…

Post author:Christy
Post published:September 3, 2014
Post category:Blog What's Growin' On
Post comments:4 Comments

sliced zucchini

Recipe: Zucchini Quinoa Lasagna

This week, we continue our efforts to provide interesting meal ideas with the abundance of zucchini coming in from the garden. Are you sick of it yet? Hopefully not, because this zucchini quinoa lasagna (technically lasagne, because we're using more than one lasagna "noodle" here) is delicious. In this recipe, zucchini serves as the flat noodle, which makes this a gluten-free recipe. Quinoa really works as the filling here, all skepticism aside. The dish is meant to be vegan as…

Post author:Christy
Post published:August 19, 2014
Post category:Blog What's Growin' On
Post comments:2 Comments

Ratatoulle, RatItalian-Style

Ratatouille, RatItalian-Style

When I saw that Smitten Kitchen recreated the ratatouille recipe from Pixar's animated film of the same name, I couldn't resist making it. But there's one caveat: I don't care for peppers, which traditionally show up in this dish. So I changed it up a bit, substituted tomatoes for peppers and Voila! (or rather, Eccola!) it's now an Italian recipe. Now, if you're a Francophile, don't hate me. I've actually eaten ratatouille in a restaurant that was made with tomatoes…

Post author:Christy
Post published:July 24, 2014
Post category:Blog What's Growin' On
Post comments:0 Comments