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Hello All! Every week we wonder what the weather will bring, will it rain, or will it shine, will we freeze or will we bake. This morning when I woke, I checked the weather on my phone, it said rain ending at 9:30. I looked out the window and it was dry as a bone, it seemed the rain ended before it began. (more…)
Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks. Allium vegetables have been cultivated for centuries for their characteristic, pungent flavors and for their medicinal properties – these vegetables have been linked to a lower risk of certain cancers, including stomach and colorectal. A nutrient-dense food, onions are low in calories and high in beneficial nutrients like vitamins, minerals, and antioxidants. (more…)
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
Hello all! So, still no rain and none in sight – oh well. The temperatures have been agreeable, but we are predicted to drop into the thirties for two nights at the beginning of next week. Hopefully, we will squeak by without a frost. (more…)
Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food. Spinach is thought to have originated in ancient Persia. Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as “the Spanish vegetable” in England. (more…)
These spinach chocolate chip muffins found on Scooter Cakes blog are kid friendly! Make a large batch or multiple batches of these muffins and freeze them. They freeze very well and then are ready to pull out anytime. Yields about 24 mini muffins. (more…)
Hello Folks! We continue to be on the dry side – after four days of drizzle there was barely a quarter inch in the rain gauge. There is not much in the forecast either. At least the light rain was good for germinating seeds and a dry fall is better than a wet one. We will continue to move the overhead irrigation around for now. (more…)
Commonly known in the United States as broccoli raab, it is truly a vegetable with many names around the world. A few of the many names are raab, rabe, rapa, rapine, rappi, rappone, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, or broccoli de rabe. (more…)
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)
My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement. (more…)