Blog

Dandelion Salad with Goat Cheese

Published at In Category Blog, Dandelion, Recipes, Uncategorized Tags:

Dandelion leaves are definitely on the bitter side. Many put dandelions into their salads and I’ve found many recipes for braised dandelions and dandelions as ingredients in frittatas and quiche. What I’m going to do with my dandelions is chop them up and saute in olive oil with a little garlic. Then stir in some of that local cheese that’s multiplying in my refrigerator and turn it into a filling for little filo triangles. It will give me something like individual spanakopitas, but with a little more bite than the traditional spinach filling.

Japanese Potato Salad

Published at In Category Blog, potatoes, Recipes, Vegetables Tags:

Potatoes. Baked whole or in wedges or in fries, mashed, fried. Turned into salad, soup, latkes or hash. I once interviewed a farmer who said if you didn’t know what to do with potatoes you should get out of the kitchen.

Store your potatoes in a dark, cool location. Not the refrigerator. I like to rinse mine and let them dry thoroughly before storing.

Everybody has a dozen potato salad recipes. Here’s one more.

This is “Japanese” potato salad because it uses Japanese mayonnaise. Feel free to substitute your favorite all-American brand. No Japanese hot mustard? A little horseradish will make for another all-American substitute.

Zucchini Frittata

Published at In Category Blog, Recipes, Vegetables Tags: , ,

This recipe from King Arthur Flour is pretty quick. You really do need to salt and sauté the squash to keep from having a watery final product. If you follow these steps, you’ll end up with beautiful wedges. It’s also just as good at room temperature or cold.

My zucchini is grated, salted and sitting in a colander as I write.

If you like, use your leek as part of the chopped onion.

Squash/Cucumber Bread and Butter Pickles

Published at In Category Blog, Cucumbers, Recipes, Vegetables Tags: , , , ,

As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.

To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.