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

Blackberry Cobbler- Revised

My son, the future chef, is able to notice the slightest changes to recipes. He can tell when the garlic in salsa is roasted rather than fresh. He loves mild cheddar, but refuses to eat medium or sharp. And he would never consider eating french bread without crispy crust, I have to agree with him on that one. Too bad for him, that his mother loves to tweak recipes. There have been many meals he ... Read more

A Little of This and a Lot of That

Meal planning is hard this time of year. With summer in full swing, I feel like I should be really inspired. However things are just beginning to produce, so I don't have a lot of anyone thing to build a meal around. I start thinking about the evening meal, before breakfast when I head to the garden to weed while it is too hot. Today, I like every other day, I took stock of what was ready to ... 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

Coriander

They say herbs and spiced lose their flavor as they age. I never believed it until I made my own coriander.

You will be amazed at how much more flavor your homemade coriander has. But the flavor does deteriorate quickly, so plan on replacing it every year as your cilantro set seeds.
Coriander is easy to make. When your cilantro plant goes to seed, leave the plant in the garden until t... 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

Weed Tacos

"What's for dinner?" My husband asks.
"Purslane tacos", I answer.
"We're having weeds for dinner," he says.

I have often read where a weed is defined as, any plant growing where it's not wanted. That means that the burning bush at the end of my drive is a weed. And while I did not plant the purslane, I was happy when is showed up along a garden path.

I first realized that pur... Read more

Quesadillas with Squash Blossom Flowers

I am growing large pumpkins this year, already I have one that we guess is about 40 pounds. One vine can only support one or two pumpkins this size, so I am not allowing any more pumpkins to develop on the vine. The easiest way to do this is to remove the flowers. Early in the day, I pick the flowers and put them in a vase of water. This keeps them fresh until dinner time when we eat them in ... Read more

Dill Pickles With a Crunch

Two years ago, I attempted to make dill pickle chips. They tasted good, but no one ate them because they were mushy. Last year, in order to insure a crispy pickle, I made soured refrigerator pickles. While they were crisp, my kids did not like the flavor. This year, I was determined to make a crispy pickle that my kids like. I think I succeeded, finally. No more grocery store pickles in our ... Read more

Pineapple Sage Syrup, Great on Pancakes

We love maple syrup at our house, but it's not local. This past winter I did try, unsuccessfully, to tap my maples for syrup. I learned a lot and will try again this winter. However, even if I succeed, I will never get enough syrup to last my... Read more

Tomato Broth

Now that I am growing my own food, I find I often look for ways to waste less of my produce. For example beet tops now are eaten rather than composted. Turnips are another 2 part vegetable. Both the roots and tops are tasty. And often the water left from cooking a vegetable can make a tasty broth.

Last weekend I took 12 pounds of Roma tomatoes and cooked them down to pizza sauce. I was... Read more

Cinnamon Basil Wine Jelly

A few weeks ago I posted about making Lemon Verbena Ice Cream just because I just happened to have lemon verbena in the garden. Here is another example of inspiration that comes from having a plant growing in the yard.

When I bought my cinnamon basil plant back in the spring, I had no plans ... Read more

Curry Grilled Tofu with Peach Chutney

Yesterday I harvested 20 pounds peaches from one of my trees. Last year, when I got the first peach off this tree, I was disappointed to discover that it was a white variety. Having grown up in the peach state, all the peaches I had ever seen were, well, peach colored, not white. Looking back on my records, I saw that the tree in question was called Belle of Georgia. What a great name. And in... Read more

Lemon Verbena Ice Cream

I like growing useful plants. So much so, that sometimes I grow useful plants that I never intend to use. Like the cotton I am growing this year, I have no plans to spin those tufts into yarn. Just like I will never harvest my echinacea roots to grind into powder to take, in order boost my immune system.

When I planted the lemon verbena last year, I had no plans to use it. But a few da... Read more

Quince Jelly

I first discovered flowering quince about 15 years ago, while researching eatable landscape plants. However I was never able to locate a plant, until one lucky day a few years back. Whenever I go to Home Depot, I always enter through the garden center, where I quickly scan the selection on my way into the store. Every once in a while I stumble onto something interesting, like a Meyers Lemon or ... Read more

Blackberry Cobbler

I think watermelons with seeds taste better than the seedless varieties. However my son wants me to buy the seedless ones because he does not like picking out the seeds. What a slacker. But then, what do you expect from a 13-year-old boy?

When I planted my blackberries, I used the same reasoning, berries with thorns will taste better than the thornless variety. I planted the berries alon... 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

Scrambled Eggs with Daylily Blossoms

I love summer because there are always interesting veggies and herbs to add to my eggs. I especially like mid June, because that is when I make eggs with dill, scallions and Daylily blossoms. Yes Daylillies are eatable. Last year I waited until the flowers open and stuffed them with cheese.

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

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

Fried Squash Blossoms

One of my favorite places to visit in Mexico is the traditional produce market. These are great places to learn about new foods or new ways of preparing familiar foods. It was amazing what I could learn armed with only a few Spanish phrase. "Do you have...? What do you call this? How do you prepare this?" And of course, "how much is this?" I would listen carefully to the answers, missing a lot... 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

Sweet Pickle Relish

This summer, I find myself doing a lot of canning. Although I have found lots of interesting canning recipes, I have limited myself to only canning items I know we will eat (i.e. things I already buy at the store). Sweet pickle relish is one example. So, with more cucumbers than I know what to do with, and plenty of peppers as well, I made sweet pickle relish.

What I got was not the gr... Read more

Pepper Seitan

With tons of peppers sitting in my fridge, I have been working them into every meal. Yesterday I remembered the pepper steak my mother served us kids. I used that as inspiration for this recipe. I had red, yellow and green peppers, so I used one of each for color. Use what ever you have.

Cut seitan into 1/4-inch wide strips. Heat oil over medium high heat, brown seitan. Reduce heat, ad... Read more

Zucchini Crust pizza

This recipe, adapted from The Compleat Squash by Amy Goldman, is a great way to quickly use up a lot of zucchini, especially those you missed that stayed on the vine a day or two too long. Adjust the toppings depending on what is in season.

Place grated squash in a colander, salt generously, and set aside for 30 minutes. Squeeze out the excess moisture with your hands.

Pre... Read more

Pickled Peppers

This has been a great year for peppers in my garden. So since my husband and daughter love pickled jalapenos, and I love pickled salad peppers I gave this recipe a try. Using the same pickling solution for both kinds of peppers made the job quick and easy.



1. In a saucepan, heat to boiling water, vinegar and salt
2. Heat canning jars in the oven at 180-200°F
3. Prick or sl... 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

Chilaquiles with Peppers, Zucchini and Eggs

One thing I learned from talking to the locals during my travels in central and southern Mexico was, there is only one right way to prepare a dish, and it is the way their abuela (grandmother) does it. And everyone's abuela does it differently, however there did seem to be regional similarities. Mexico is a nation without cookbooks. If you have ever been in a families kitchen while a meal is be... Read more

Insalata Caprese with Homemade Mozzarella

My Friend Mindy from CheaterChef.com came over today and we made Mozzarella Cheese. I had read about how easy cheese making can be in Animal Vegetable Miracle last year and then again in Read more

Cucumber Lime Sorbet

This has been a great year for cucumbers in my garden, so I have been looking for all kinds of creative uses for them. Now in addition to eating them every day for lunch and dinner, I can now have cucumbers for dessert. This makes a nice light, refreshing dessert.

Peel cucumbers, discard seeds and chop. Put in a blender with remaining ingredients. Chill for several hours before pouring ... Read more

Breakfast Vegetable Scramble

I usually harvest early in the morning, before breakfast. Often I bring in vegetables that need to be eaten right away due to bad spots. These end up in my breakfast. This recipes calls for vegetables that I needed to use. You should substitute with what you have on hand. Last month I was using green onions, Daylilly blossoms and dill.


Saute peppers and onions in a skillet coated w... Read more

Peach Cobbler

Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peac... 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

Cold Cucumber Soup with Watermelon

This is a great way to use up a lot of cucumbers fast.

Peel cucumbers, puree in blender with dill and onions. Add watermelon.

If you prefer a clear soup, puree the cucumbers, onions, and dill early in the day. Pour the puree into a colander placed over a large bowl, and let sit in the fridge for several hours. Add watermelon just before serving.

Serves 2
5 medium cucumb... 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

Tennicoise Salad (Tennessee Nicoise)

This is my version of the traditional Nicoise Salad using produce from my Tennessee garden and eggs from a local farmer. Feel free to substitute with whatever you have on hand. This was the last of my beets until fall, so when I make this later in the summer I will use cucumbers.

In a small bowl, whisk together the vinegar, basil, Dijon and shallot. Slowly whisk in olive oil. Add salt and... Read more

Green Bean Salad

Clean beans and remove stems. Snap into bite size pieces. Bring a pot of water to a boil, add the beans and cook until just tender. Drain water, rinse in cold water, and place in serving bowl. Slice tomatoes in half and add to the beans along with the remaining ingredients.
1/2 pound green beans
1/2 pound cherry tomatoes
1 clove garlic
4 basil leaves
1 tablespoon olive oil
1 ... Read more

Summer Salad

Just because it is too hot for lettuce doesn't mean that you have to give up salad. Remember, eating seasonally means using what is available, so don't be afraid to substitute.

Put cucumbers, tomatoes, peppers and onions in a bowl. Add 1 part vinegar and 2 parts sour cream, salt and pepper to taste. Garnish with fresh herbs.
sliced cucumbers
cherry tomatoes, halved
chopped ban... Read more

Peach Ice Cream

This is so simple. It it much easier than the blackberry ice cream, because there are no eggs to heat, or tiny seeds to remove.

Put peaches, coconut milk, sugar, and vanilla in the blender and mix till smooth. Chill in fridge for several hours before putting into an Read more

Grill Roasted Potatoes

Scrub potatoes clean and place on a grill. Mine is gas, I turn it to medium or low. The idea is to cook the potatoes slow, so that the inside has time to cook before the outside burns. Turn potatoes as needed.

Once they are tender in the center, remove from grill and cut into bite size pieces. Toss with butter, salt and pepper to taste.
small potatoes
butter
salt and pepper... Read more

Blackberry Ice Cream

Put berries and 1/2 cup sugar in a pot on medium heat. Cook till the berried are soft, stirring occasionally. Put berry mixture and coconut milk in a blender and blend well. Press this mixture through a sifter to strain out seeds. Return mixture to stove and heat to just before it boils, about 175 degrees, stirring often.

Meanwhile whisk egg yolks with remaining 1/4 cup sugar. Add a ... Read more

Stuffed Daylilies

This dish looks spectacular, but is SO easy.

Harvest the daylilies early in the morning. Pull the staimen out of the center of the flower, rinse with cold water. Allow to dry in the refrigerator till ready to use.

Several hours before serving, flavor the cheese with herbs of your choosing. I used basil and parsley. Just before serving, stuff the cheese inside the flower. Read more

Fried Okra

I know fried foods are bad. And generally I don't make a habit of eating them, this is the only exception. Fried okra is just so darn good and since okra season is short, I don't think I will do too much damage to my arteries.

Slice okra into 1/2 inches pieces and put in a bowl. Add just enough milk to coat. Sprinkle with flour, salt and pepper. Toss to coat, adding more flour until o... 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

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