Recipes

Horseradish Sauce 2018

You have got to try making your own horseradish sauce at least once. Note: This is a recipe for small households. See this link about harvesting your Horseradish. Ingredients: Horseradish root Salt (half a teaspoon or so) White vinegar (a few tablespoons) Read More »

Olive-Anchovy-Capers Tapenade

The photo does not do justify to this olive-anchovy-capers tapenade. I used Mission olives that I harvested from my folk’s backyard and then cured at home.The olives were still tasty and not deadly. From seriouseats.com: Tapenade is named after capers, called tapeno in Provençal, a remnant of the fact that they once shared equal status with the olives. Truth is, ... Read More »

Dried Hachiya Persimmons

During our Thanksgiving dinner at Shauna’s home, Linda and Brad mentioned that they had a lot of persimmons. I joked that they would ring our doorbell and leave a box of fruit. Linda corrected me: She wouldn’t ring the doorbell. They left us a box with 36 large Hachiya persimmons. Dehydrating persimmons is simple. Wash the fruit. Core the top ... Read More »

Harvest Relish

It is almost Halloween in our Sunnyvale garden. The tomato, pepper and cucumber plants are just going through the motions: The tomato plant has a few flowers but there are no pollinators. The green fruit is still green. The peppers are ever so slowly turning red. The night-time lows are more often below 50 degrees than above. And it rained ... Read More »

Rice Frittata

I’m getting pretty good with these frittatas. This rice frittata uses eggs, milk, cheese, and rice with some tomato, green sauce, and spices. Each serving has the equivalent of 1 egg, 1/4 cup milk, 1/2 cup rice, 1/4 cheese. The dish tastes good hot from the oven or cool from the refrigerator. Serves: 4 Time to prepare: 15 minutes Time ... Read More »

Hatch Chile Green Sauce

There are two constants in New Mexico cuisine. The first is unspoken: you get a sopapilla with every meal. The second is a question: green or red? Unlike California, with its various salsas and hot sauces, New Mexico uses green sauce and red sauce, both from the Hatch Chile. I mean it: There is no bottles of hot sauce on ... Read More »

Tomato Tart

It is August so that means tomatoes. I was worried in July: A pair of squirrels were eating so many of the early varieties of tomatoes. But my strategy of over-abundance has worked out. I have 45 plants and more tomatoes than the squirrels know what to do with. I have a lot of beefsteaks and oxheart tomatoes now. A ... Read More »

Marionberry Jam

You can only eat so many blackberries in two weeks. We have been eating them fresh. We have been making galettes. So now we are making jam. Ingredients: Note this receipe makes about 8 jars Marionberries and/or blackberries (about two and one-half pounds) 6 1/2 cups sugar Ball Liquid Fruit Pectin pouch You will need: Boiling water canning pot or ... Read More »

Blackberry Galette

Every summer when the fruit is ripe, we make galettes. A galette is a free-form pie shell.  It can be sweet from fruit or savory like a pizza. Our first galette for 2017 has 4 cups of blackberries and marionberries. Pie shell Ingredients 1 1/3 cup all-purpose flour 1/2 teaspoon salt 1 stick of unsalted butter, cut into cubes 1/4 ... Read More »

Steamed Artichokes

It’s June 1 and these are the last of our artichokes. We had two plants: a Roma and a Violetta (instead of the usual Green Globe). I harvested the first flowerhead of each plant in early May. These are the secondary heads. This has been an experiment. I tried a few times before. Each plant was in a medium container ... Read More »