I decided to make a batch of pickled jalapeno peppers with my remaining garden produce. I have just enough of the peppers for three small jars. And surprise. It is really quite easy to make your own pickled peppers. These brined peppers turned out to be crunchy and full of hot flavor — much better than store bought ones, in my opinion. Although they can be kept in the refrigerator for several months, I doubt if they will last that long.
This summer, I’ve started on a mission to eat more fruits and vegetables each day. Here’s one way to meet that goal. This recipe features cottage cheese — which was a staple in our meals when I was growing up — and pairs it with fresh summer vegetables. I’d forgotten how tasty this combination was –cottage cheese and garden vegetables. It is one way to meet my goal.
I like to support local farmers whenever possible and to purchase their produce. While driving through the countryside about an hour north of here last week, I saw a sign pointing to the Naquin Family Tomato Farm. Wow, I love garden-ripened tomatoes in the summertime. I took a quick detour and stopped in at the roadside packing building. I left with a large bag of vine ripened Celebrity tomatoes. Now to savor the tomatoes and make a few of my favorite dishes such as ripe tomatoes and Tuna Fish Salad.
I’m on a mission to cook recipes with the blueberries on my backyard bush. It has my creative ideas going. The berries don’t last long — it’s a huge crop (for me). Here’s a second easy and elegant dessert to make with the blueberries. It is so simple — it fools you. This is a “dump” cake recipe, meaning that you just dump the ingredients directly into the baking dish and mix– no mixing bowls clean up.
I’ve been told that it is it possible to grow tomatoes in the springtime in Louisiana and then to plant another crop in the fall. I love ripe tomatoes and two crops a year seems like a gardener’s dream. But being somewhat an unbeliever, I decided to prove this for myself in September by setting out a large number of tomatoes seedlings. The experiment turned out to be partially successful. Here is some of my autumn tomato crop. Continue reading
Thought I’d try to plant something new in my autumn garden in September. Red and White Russian Kale are new to me and they are turning out to be star performers in my garden. This sent me scrambling to learn how to cook the kale. Looks like Braised Kale should be easy. Continue reading
The inspiration for “Thai Crunch Salad” is my backyard garden. I planted an autumn garden on the first of September. A month later, I am pleased and proud that the pak choi has grown prolifically with very little help from me. It is ready for harvest and I need recipes.
I remember eating a dish for “Thai Crunch Salad” with chicken and a peanut butter, cilantro and lime dressing at California Pizza Kitchen. Although flavor combination was a bit unusual; the dish was outstanding. I’ve always wanted to try making it at home. Here’s my version. Continue reading
I like to cook summer vegetables while they are in season. I was surprised and pleased to discover that eggplant grows in a Louisiana garden. The first year that I grew eggplant they flourished with very little attention. Plenty of eggplant to cook and that sent me scrambling for recipes. Here’s one of my favorites. It makes the best of eggplant and other summer vegetables: “Melt-In-Your-Mouth” Eggplant Stacks. Continue reading
Several weeks ago, we visited New Orleans and ate at a tiny but exquisite restaurant in the mid-city section of New Orleans. All the food arrived at the table in a beautiful presentation. We tried the nightly special: grilled baby summer squash served with hummus, feta cheese and pumpkin seeds. It was a wonderful combination of flavors and textures. I decided to make my own version of our supper entree.
What’s the best way to eat beets? Not a very popular vegetable; but there are several ways to cook beets that make them surprisingly scrumptious. I have a few fresh beets growing in my garden this winter. I’m using them in a very simple and healthy recipe for pickled beets and ginger. The ginger adds a pungent surprise to this dish.