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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…)
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required. (more…)
When faced with escarole, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
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The Japanese name edamame literally means “twig bean”, and is a reference to the short stem attached to the pod. This term originally referred to young soybeans in general.
Over time, however, the prevalence of the salt-boiled preparation meant that the term edamame now often refers specifically to this dish. Typically, the pods are boiled in water together with condiments such as salt, and served whole. To eat, you simply squeeze the beans out of the pods with your fingers, or your teeth! (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…)