When I was growing up there were 2 kinds of salads served in summer as side dishes.
My mother grew ‘Black-Seeded Simpson’, which is a leaf lettuce (rather than a head lettuce). She always served it with a dressing she made with cider vinegar, sugar and cream.
She added a spoonful of minced onion and that was the salad.
I … Continue reading.....
It’s winter squash season again.
I have a feeling it’s going to last rather a long time this year as my plants were very productive.
The acorn and delicata squashes are not meant to be kept a long time… Most of the experts say a dew weeks, although I usually manage to keep them close to 2 months.
Still, we’re … Continue reading.....
Vegetable gardens are not for those who like predictable order in their life.
My potager is doing it’s very best to teach me to go with the flow; accept what is and quit striving for what isn’t; be patient and at one with nature; and so on…..
None of that is easy for my anal-retentive self but I am making … Continue reading.....
My winter squashes were strange this year. Most of them didn’t form until late in the season, which meant I had to leave them a lot longer before they were ripe.
Fine, I can deal with that.
But they were also all different sizes. I have spaghetti squash that range from single-serving size to feed-the-village size and the same with … Continue reading.....
I don’t remember when I first decided that beets and goat cheese were a perfect match, but, once the decision was made I started looking for any and all ways to pair them.
Why not a little tart?
Further contemplation of the idea added the walnuts.
But I wanted a bit more flavor…..
The answer was Pickled Beets.They’re easy … Continue reading.....
I like gnocchi.
The fluffy little pillows of potato and flour cook in under two minutes once they hit the boiling water
I like fast and easy.
But I like them fried even better.
Put them right from the boiling water into a hot skillet with olive oil and brown well. The get a wonderful crunchy exterior and are light … Continue reading.....
Roasting winter squashes concentrates their natural sweetness.
Add a bit of salt (the Prosciutto), a bit of tart (the vinegar) and we have a lovely, fall salad
I used a small squash, making it an ideal first course..
Warm Acorn Squash and Walnut Salad
Total time: 45 minutes
- 1 small acorn squash
- 3 medium shallots, sliced
- 2 slices Prosciutto,
… Continue reading.....
This is the last one…..
I still have a few left, but they’re just going to be sliced and roasted for a vegetable side dish.
I was thinking I should do something sweet with the stuffing for the last one.
I have maple syrup….
Maple syrup makes me think of pancakes and pancakes make me think of breakfast … Continue reading.....