Seasonal Recipes

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

Strawberries in Peach Infused Brandy Syrup

While this sounds like something you would order at an expensive, fancy restaurant, it was just my way of not wasting leftovers.


Last summer I preserved some of my peaches by layering them in a mason jar with sugar, and covering everything with brandy. The tasty peaches were polished off months ago, but I still had the sugary peach infused brandy. So I decided to take some of my exces... 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

Spring Salad with Strawberries

Combine greens, onions, and arugula in a large salad bowl, add Mustard dressing and toss. Sprinkle with strawberries and nuts.
Salad greens
Green onions or chives
Arugula or water cress
Mustard dressing
Strawberries
Walnuts or pecans, toasted... 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

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

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

Pasta with Nasturtium Butter and Peas

There are several recipes floating around the internet for past with nasturtium, but most call for squash or squash blossoms. Nasturtiums bloom all summer in places like the Pacific Northwest, where it rarely goes above 90°. But here in the hot humid south they are a fleeting, late spring treat. Since I rarely have nasturtium flowers and squash at the same time in my garden I came up with t... Read more

Strawberry Daiquiri: A Memorial Day Tradition

By time Memorial Day weekend rolls around, we have so many strawberries that we are looking for all kinds of ways to use the. So for the past two years, I have pureed the berries in the blender with a little sugar and frozen the mixture in ice cube trays. This becomes the base for frozen strawberry daiquiris, which I think will become a tradition at our house.

Puree everything in a blende... Read more

Pancakes with Strawberries

I am picking about 5 pounds of strawberries a day from the garden (oh my aching back). So strawberries are showing up at every meal. This morning they topped our pancakes.
I like to slice the berries and add just a tiny bit of sugar to draw out a little of the juice. It makes a great syrup.... Read more

Easy Strawberry Dessert

Today was the first strawberry harvest for this spring and I got 1.5 pounds. So we'll be having strawberries for dessert.
These are small sweet berries. Not the tasteless, hard, hollow things you get in the grocery store. So they won't need to be dowsed in cream or mixed with sugar. They will be a sweet treat straight from the vine.... Read more

Simple Asparagus

The worst part about growing asparagus is the wait. I planted my patch three years ago, and I am just now getting large spears. Since fresh asparagus is so tasty, preparation is easy.


Steam asparagus until the spears are tender. Sprinkle lightly with salt. Serve.

Now how easy is that?... Read more

Tonight, Sorrel Soup

I am really enjoying watching the garden come back to life after the colder that normal winter we had this year. Everything seems to be growing so fast, except for the veggies. It always seems like it takes forever before I get that first spring harvest. So I was thrilled when I looked out today and noticed how big the sorrel plant was.

I decided that this would be the perfect night for ... 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

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

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

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

Grilled Beets and Greens Salad

Remove leaves and wash beets. Grill till tender when pricked with a fork. Allow to cool, then slip skins off. Slice as desired. Toss with olive oil, salt and pepper. Wash beet greens, and remove thick stems. Chop into bite size pieces. Saute in skillet with a little olive oil, till tender. Add crushed garlic, remove from heat, sprinkle with vinegar, salt and pepper. Arrange greens around e... Read more

Sorrel, Pea and Leek soup

I found this recipe at epicurious.com. I was not sure I was going to like it, but since I had all the ingredients growing in my garden I gave it a try. It was a hot day so I served it chilled with sour dough bread and a salad. It was a great meal.

Rinse and slice leeks. In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until soften... 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

Sorrel Soup

Saute onions and carrots in butter until wilted, add garlic. Add broth and bring to a boil. Add rice and simmer for 15 minutes. Add sorrel, turn off heat and let stand for 5 minutes. Ladle into individual bowls and top with freshly grated Parmesan cheese.

Serves 4
3 tbsp. butter
1 cup chopped onion, leeks or scallions
1 cup chopped carrot
1 clove garlic
1 qt.... Read more

Tuna Salad

This is best made in late spring or early summer, when you should have fresh dill, green onions and maybe even celery in your garden.

It could not be easier, just combine all ingredients!

6 oz dolphin safe, canned tuna, drained
1 green onion, minced
1 stalk celery, finely chopped
1 tablespoon lemon juice
2 tablespoons pumpkin seeds toasted, chopped by hand<... 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

... Read more