Last week I harvested our first batch or rhubarb. But I can see so many small stocks and leaves that this will be the first of many. My oldest son Dallen helped me and we managed to get it all inside. I had enough to make a rhubarb crisp and freeze enough for 12 more crisps (or whatever I decided to make with it) in the future. I love seeing my freezer filling up over the summer it just gives me such a feeling of abundance and accomplishment.
Thursday, April 29, 2010
I meant to post about this last week but was so busy time slipped away, a weekend at the beach with friends and now I am back and yumming up the rhubarb. I grew up with rhubarb but it seems to be taking to North Carolina nicely. The plants I have are from my grandmother's yard.
Tuesday, April 20, 2010
Our asparagus is doing so well, we planted a small square of asparagus maybe 4 or 5 years ago, and it has seeded itself so we get more and more each year. This is the first of our harvest this year, although when I was mowing yesterday I saw maybe 7 or 8 more stalks waiting for me, so today I am going to go pick some more and see what we can make with it tonight. YUM!!! Gotta love asparagus. This isn't something that I grew up eating, never tried asparagus until I was probably 24 or 25 in North Carolina.
Also so lucky to have a husband that loves to cook, so usually he cooks at least one meal on the weekend. He is very good at just winging a meal with what we have in the house, me...I need at least a vague idea in my head before I start cooking. So this is our asparagus and what Jackson decided to do with it, can you say YUMMY!!! It was delicious.
Thursday, April 1, 2010
I am not sure about a name for this dish, I kind of winged it from ingredients I had on hand, for a pot luck supper we were heading to. So I am calling it Potato bake. Actually I boiled the potatoes first.
-however many potatoes you want, cubed and boiled until knife tender....do not over cook or they will be mushy.
-1 1/2 cup soy milk
-1 1/2 cup vegetable broth
-4 ounces (approx) goat cheese
-2 tsp corn starch
-1 can organic green beans, or a couple of cups of chopped zucchini, or chopped cauliflower, whatever veggie you would like to use.
-dill about 2 tsp
First cook up the onions in the oil, add to a casserole dish with potatoes and cooked vegetables. In a sauce pan add the soy milk, vegetable broth, goat cheese (sometimes I will use a nice herb goat cheese if I have it on hand), corn starch and whatever herbs you would like. I just use some S&P and dill, but feel free to improvise with your favorite herbs.
You want to heat this dish until it comes to a boil, it will thicken a little and you are done. Add the sauce to the casserole dish and mix up all the ingredients. I put some goat cheese crumbles on top but you could use any goat cheese or no cheese on top. Then I cover and put it in a 350 degree oven for just 20 min, to give everything a chance to work together. Once everything is nice and hot you are done.
I think next time I am going to add in some fake chicken chunks but you could add in real chicken, multiple veggies, try it with sweet potatoes, add in green peppers.....you get the picture. It is delicious!! Dairy free, wheat free, sugar free and meat free.