I grew a bumper crop of jalapeno peppers in my garden this summer; these hot peppers are extremely easy to grow. One of my favorite appetizers at a local restaurant uses these peppers in a dish called “Crab Stuffed Jalapenos.” All summer I’ve attempted to duplicate and copy their recipe using my large crop of jalapeno peppers. Here are several of my variations and results. The stuffed jalapenos are delicious; I do recommend having a large glass of water nearby. Continue reading
I have three treasured blueberry bushes in my backyard. The oldest ls loaded full of blueberries this year and the fruit ripens in May. I’ve watched the blueberries all spring, hoping I could pick them before the birds found and ate them. I’ve been thinking of recipes to make and decided on this easy dessert, “Blueberry and Apple Crisp.”
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
My favorite vegetable any time of the year is a ripe and juicy tomato. It has to be a home grown and vine ripe tomato; not the grocery store variety which has been picked early and shipped a long distance. Here’s a savory stewed tomato recipe that I’ve made many times and perfected over the past year. I use both fresh Louisiana Creole tomatoes as well as canned tomatoes and added a few other ingredients for a savory flavor.
I love pickled okra; this year I decided to make pickled okra with the pods growing in my garden. Most recipes for pickled okra make a large batch; I’ve experimented with scaling back the ingredients to accommodate what I can pick from my garden every morning. Continue reading
Eat your vegetables. Never thought that this could include summer squash — squash was not a favorite vegetable when I was young. But over the years, I’ve discovered some tasty ways to prepare this vegetable. I have a plentiful supply of basil and summer squash growing in my garden and found two very similar recipes which include these two ingredients — one is sweet; the other sour.
What’s my favorite summer salad? Simply tomatoes and cucumbers marinated in red wine or balsamic vinegar and olive oil. I could eat this salad every day. The combination can easily be jazzed up, too, with a few other ingredients.
Cucumbers grow well in Louisiana gardens in the summer. I have huge crop and try to find different ways to prepare them. Here are two recipes which use the same ingredient combination — cucumbers, yogurt, garlic — but with very different results. One recipe was a hit and the other bombed. Continue reading
I attended a convention two years ago; the Monsanto Company handed out sample vegetable seed packets as a vendor. I planted the carrots this February and they grew! For a recipe, I made Glazed Carrots. At the convention, Monsanto researchers participated in a workshop on Genetically Modified Organisms (GMO) crops.
Basil is easy to grow in Louisiana in the summertime. In fact, my garden is full of the herb. One seed packet makes a huge crop. Basil makes a nice addition to salads and pasta. Pizza is a favorite dish and I experimented with using basil in a pizza tart recipe. The homemade pizza is surprisingly easy to make and has become a family favorite. Continue reading