Seasonal Recipes

Okra Masala

I don't fry many things, but I love fried okra. Most of the okra we eat is fried. However this dish may change things.

In a small bowl, combine the turmeric, chili, garlic, coriander, salt, ginger, and lemon juice.

Heat the oil in a large frying pan over medium heat and add the mustard seeds; fry for about a minutes, or until they begin to splutter and pop. Add the spice mixtu... Read more

Green Coriander on Grilled Veggies

In late spring and early summer most gardens and farmer's markets are full of root crops like as beets, turnips, and carrots. My garden is no exception. I think all three of these vegetables taste sweeter when grilled or roasted. Roasting, I save for the fall when the heat from the oven is welcomed in the kitchen. Summer, on the other hand, is for grilling.

To make your own Green Coriand... Read more

Roasted Garbanzo Beans with Swiss Chard

I found this recipe at Bon Appétit, it is a great was to serve chard.



Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes.

Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leave... Read more

Yellow Lentils

It has been a week now since we have seen temps above freezing. As a result we don't have any fresh veggies from the garden. So now we will be eating more dishes like this.

Saute the onions in the oil until tender. Add the lentils and water. Grind the peppercorns, coriander seeds and cardamon seeds in a spice grinder. Add to the pot along with the rest on the ingredients except salt. ... Read more

Pumpkin Pecan Pie

Every year I try to make my Thanksgiving meal, more seasonal and more local than the year before. I accomplish this in two ways. One, by continuing to grow more and more of the ingredients I need, or by finding local farmers who grow them. The second way is to change what I serve. Since Thanksgiving is a meal full of tradition, this step is harder than trying to grow my own wheat, grinding it ... Read more

Quinoa Cakes on Swiss Chard

For years I have been trying to incorporated more quinoa into our family meals. I wanted us to eat it because I knew it was highly nutritious and quick cooking. And quinoa is an unusual grain in that it contains a balanced set of essential amino acids, making it a complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. The problem was, that no mat... Read more

Chinese Stir-Fried Green Beans

I love the stir-fry green beans you get in Chinese restaurants. But since moving to Nashville, I have had to do without. We just don't have any good Chinese restaurants here. For years I have thought about growing the yard long beans needed to make the dish, but never had the space. This year I found the space and am glad I did. These beans grow quickly, love the heat and humidity of the south... Read more

Grilled Cabbage

I always think of cabbage as a cold weather food. Except for coleslaw, I don't know of any other good summer way to prepare it. So I was thrilled when I found a recipe for grilling it. Until this year, I have never been successful growing a head of cabbage, but this summer I have several small heads, just perfect for grilling.

Place the butter, ice cube and garlic into the hole where the... Read more

Leek and Dried Cherry Tomato Quiche

Recently I started using a French crust called pâte brisée for my quiche. I think I like it better then the traditional crust I had been using. Right now I have tons of leeks so that is what I used, but later in the summer I will change the veggies depending on what is abundant in the garden. I also have dried cherry tomatoes I want to use up before this years harvests begins.

Cut the bu... Read more

Potato Leek Soup

I got this very simple recipe from my friends at CheaterChef.com. Every time I make it, I am always amazed at how flavorful it is even though it is made with water rather than broth or milk.

Melt the butter in a large soup pot. Saute the leeks in the butter over medium heat until softened, about 5 minutes. Add the potatoes and water... Read more

White Bean and Kale Soup

Kale is one of the few things that survived the winter in my garden this year. I used basil I froze last fall and tomatoes I dried last summer to complete this soup.

Heat a liberal amount of olive oil in a stock pot. Saute onions and celery until tender. Add tomatoes, basil, broth, beans, vinegar and cheese rind. Simmer for at least 1 hour. Stir in pasta and cook for 5 to 10 more minutes... Read more

Red Bean and Tortilla Soup

I have been making this soup for years. When my family requests chili, but I am too busy, this is a great quick substitute that they all love.

Cook the beans and chipotle as described in the notes section below.

Cover the dried tomatoes with boiling 1/2 cup water and let soak while beans cook. When they are re-hydrated puree with the soaking water.

Put a dash of oil in a sto... Read more

Sweet Potato Pancakes

My kids ate sweet potatoes, and LIKED them!!

My family is not a big fan of sweet potatoes. But since they are a great winter vegetable, packed with nutrients, I keep searching for ways to serve them, that they will like. Finally, success!! These were so good that my kids consumed them before I could get a photo.


Place sweet potatoes in a medium saucepan of boiling water, and c... Read more

Black Bean Soup with Lime

Last summer I had an empty spot in my garden, where the soil was really heavy. I decided to plant beans that I would till in to improve the soil. I chose Mitla Black Beans. It turns out that these bean plants not only improved my soil but also ended up in our soup. I got enough beans to make this recipe twice. Of course you could use any dry black beans.

Saute garlic, onions, and celer... Read more

Kale

For almost a year the only fresh vegetables I have purchased from the supermarket have been potatoes, onions and celery. Most everything else has come from the garden. What I could not grow, I purchased from a local farmer. Some veggies, the ones we use a lot of, like onions and potatoes, came from all three sources. A few weeks ago a cold snap killed a lot of my winter garden. So now my only... Read more

Fried Rice with Turnips and Carrots

It seems like I have been slipping turnips into a lot of dishes lately. This was a quick easy supper made with leftover sticky rice, and turnips, garlic and dried, Thai hot peppers from the garden, and carrots and eggs from a local farmers. Remember, fried rice is perfect for using up leftovers or odds and ends, so I have not given amounts. Please use whatever vegetables you have on hand.
<... Read more

Italian Turnip Soup

I love this soup! Since it only requires a handfull of ingredients, it's easy to make and it's yummy. What more can you want. Since I always have the garlic, rice, stock and cheese on hand and in the cold months I try to have turnips and parsley in the garden, this is a soup I can make without any planning. Add bread and a salad for a quick, easy supper.

I am posting this as part of ... Read more

Vegetable Potpie

The first time I made a potpie I was amazed at how much work was involved. Later I realized that potpie is something that was traditionally made with leftovers. So when I had a little gravy and some pie crust dough left from Thanksgiving, I decided to make a potpie. I had potatoes and carrots from a local farmer, and broccoli leaves and turnips in the garden. You could use any vegetables you h... Read more

Corn Bread Stuffing with Dried Fruit and Pecans

For years Thanksgiving has been my ultimate goal for eating local. If the bulk of the big feast could come from the garden, I would feel like I had really succeeded with growing my own food. So every November as I plan my grocery list, I think about what I could have grown for the meal, and make an effort to plant it next year. For almost a year now the bulk of our vegetables have come from the... Read more

Cranberry Sauce with Fruit and Ginger

I made my first dish for Thanksgivings today. This got me to thinking about all the trendy foods that came and went from the holiday table when I was growing up in the 60's and 70's. Does anyone remember having jell-o salad with marshmallows? Or how about the crescent rolls that popped out of a can? Then there was the green bean casserole made with canned mushroom soup and canned fries onion... Read more

Pumpkin Coconut Soup

I am posting this as part of Grow Your Own, a twice-a-month blogging event that celebrates the foods we grow or raise ourselves and the dishes we make using our homegrown products. Rachel of The Crispy Cook is our host for Read more

Trout with Lemon and Dill

My husband and I became vegetarians in 1990, for 14 years we at no mammals, foul or fish. About four years ago we began adding a little fish to our diet, mostly when we traveled or were guests in someone's home. Recently, however I have started preparing fish at home, usually for guests. So I must confess, I know nothing about the seasonality of fish. I usually just buy whatever looks good at ... Read more

Raab with Garlic and Dill

Broccoli Raab is a great cold hardy green, that is quick and easy to grow. This is the second year I have had it in my garden, and I am still learning about it and interesting ways to prepare it. For example, yesterday I learned that it is more closely related to turnips than broccoli. Wonder why broccoli is in the name?

Fresh raab can be a little prickly and bitter, but blanching take... Read more

Fall Salad with Radish and Raisins

This is a great cool weather salad.

Toss greens with Mustard dressing. Sprinkle with remaining ingredients.
Mixed salad greens
radishes, thinly sliced
green onions, chopped
raisins
Pecorino cheese, thinly sliced , I use a vegetable peeler
Mustard Dressing... Read more

Awesome Fall Nori Rolls

Most mothers know not to tinker with foods their kids like. At my house that means that nori rolls are always stuffed with cucumbers and nothing else, otherwise my 12-year-old son will not eat them.

I wanted to serve nori rolls at a party recently. However, having spent most of August and September finding things to do with all the wonderful fresh cucumbers that poured out of my garden,... Read more

Fire Roasted Tomato Soup

A local restaurant is advertising Fire Roasted Tomato Soup. Sounds like a great way to use up some of my tomatoes, but how would I fire roast tomatoes? I contacted my Friend Mindy Merrell at CheaterChef.com, who is always looking for easy ways to make great food. She responded with, "those are fancy words, just grill the tomatoes." As I stood over the g... Read more

Pepper and Tofu Stir fry in Black Bean Sauce

Since I have 16 pounds of peppers in my fridge I made this with peppers. However any vegetable would do. Later in the fall, I will be using broccoli, boc choy or raab instead of peppers. The secret to this recipe is a good black bean sauce. You could use a bottled sauce, however I encourage you to make your own. I think this Read more

Potato Soup with Split Green Peas

Potatoes are one vegetable that we depend on a lot, especially during the winter. While my potato harvest this year was the best so far, it will not get us though the winter. So when I noticed that my favorite local farmers, Fresh Harvest Coop had fall potatoes this week, I stocked up. I used a few of those potatoes to make this soup, which wa... Read more

Shrimp, Okra and Tomato Gumbo

Early fall, as the days begin to cool and the vines are full or tomatoes is a great time to make gumbo. Yesterday I had tons of okra I needed to use up, so I decided to try this recipe created by Emeril Lagasse. Where he called for cayenne, I use a fresh hot paprika, and I added a little black pepper. It really hit the spot last night as temps dropped to the lowest of the season so far.

... Read more

Paprika

"I miss Wild Oats!" This is a refrain that my friends and family are tired of hearing my cry. It started almost a year ago when Whole Foods bought Wild Oats. We were promised bigger, better, and cheaper. What we got was less whole foods, i.e. far fewer bulk items and no bulk spices. Wild Oats had a great spice section; they even had odd things like Dandelion and Echinacea root, Lavender flowe... Read more

Pear Preserves

My three pear trees are too young to yield anything, however I have 48 pounds of pears from a neighbor's tree. Lucky me to have such a generous neighbor. I am making pear preserves. It is very simple.

Pour the sugar over the pears and let sit overnight to bring out the juices. Add the lemon juice to the pear sugar mixture and simmer until the juice is the consistency of honey. This can... Read more

Stir-fry Turnip Greens with Soba Noodles

The amounts are per serving. It is not necessary to closely follow the amounts in this recipe.


Cook soba noodles according to directions.

Meanwhile, heat sesame oil on high heat in a skillet or wok. Saute peppers for a few seconds before adding greens, and garlic. Toss to mix well with oil. As soon as the greens are wilted remove from heat.

Drain noodles, place on a ... Read more

Pasta with Roasted Tomatoes

This is easier than making pasta sauce, and tastes even better.

Place tomato halves cut side up on a large shallow baking pan. Crush garlic into olive oil, add basil and mix well. Drizzle over the tomatoes, sprinkle with salt and pepper. Place pan in 375 degree oven for about half an hour.

Cook pasta according to the package directions. Toss tomatoes and their drippings with th... Read more

Pesto

Wash and dry basil. Put basil, oil, pine nuts, garlic and an ample pinch of salt in the food processor, and process until creamy. Transfer to a bowl and stir in the cheese by hand.

Source:
Essentials of Classic Italian Cooking
2 cu... Read more

Vegetable pie with potato crust

The vegetables in this pie can be changed with the seasons. This is the summer version.

Pour a little olive oil into a 9 inch pie pan, coating bottom and sides. Arrange potato slices to cover the sides and bottom of the pan, turning each slice over as you place it so both sides are lightly coated with oil. The potatoes take the place of a traditional crust. Put the pie pan in an oven he... Read more

Onion Soup

Saute onions in oil till tender. Add remaining ingredients and simmer for 30 minutes.

This soup is great served with thick slices of toasted French bread with melted cheese.
1 tablespoon olive oil
8 cups assorted onion, sliced
2 cloves garlic
6 cups dark broth
1 tablespoon soy sauce
1 tablespoon molasses
... Read more

Fruit and Nut Kale

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, vinegar, and broth, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the cranberries have softened.... Read more

Kohlrabi Stew

Saute onions in oil for several minutes. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer for 20 minutes or until tender.
1 tablespoon olive oil
1 large onion -- slivered
3 medium kohlrabi-- peeled and cubed
3 medium carrots -- 3/4 inch chunk
2 medium potato -- 3/4 inch chunk
1/2 cup sun dried tomatoes -- chopped
2 cups vegetable broth Read more

Collard Greens

To prepare greens, heat oil in a large pot over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Add greens and remaining ingredients; bring to a boil. Reduce heat; simmer 45 minutes or until greens are tender, stirring occasionally.
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 bunch collard greens, stemmed and chopped<... Read more

Roasted Roots

Wash, peel and cube any or all vegetables listed above. Place in a single layer in shallow baking pan. Drizzle with olive oil. Salt and pepper to taste. Place in oven turned to 400° (no preheating necessary). Bake till vegetables begin to brown.
carrots
potatoes
beets
parsnips
turnips
olive oil
salt & pepper
... Read more

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