Recipes

Carrot Ginger Hot Sauce

Introducing the Creaper! My hot sauce made with home-grown Carolina Reaper chile peppers, carrots, ginger, and some other stuff. I will say it again later but I am saying it here first: Use a food mill to filter out the pulp. It quickly and efficiently squeezes the thick sauce to extract the juice and leave behind the chile pepper seeds …

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Red Hot Pepper Relish

red hot pepper relish

It is the beginning of Fall in our Sunnyvale garden. It is 90 degrees today but the leaves on the stone fruit trees are changing colors from green to yellow. Whether this is due to climate-change or the several months of wildfire smoke, I do not know. But you need this relish. This Red Hot Pepper Relish is a tasty …

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Indian Impossible Chile

Indian Chile

This recipe is my mish-mash. The only thing that makes it Indian is the replacement of chile powder with Reshampatti chile powder. Sorry, not sorry. Reshampatti is a chile that closely resembles a Cayenne pepper, quite hot and lightly fruity. Ingredients 4 Tbsp olive oil1 pound ground Impossible Meat1 onion finely chopped4 cloves garlic mashedDry spices1 Tbsp Reshampatti chili powder1 …

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Oven Roasted Crab

Dungeness crab:These large crabs are prized for their sweet, tender meat. They’re named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico. This recipe is from epicurious.com. I used an orange from the garden. YIELD Makes 2 servings INGREDIENTS 1/4 cup (1/2 stick) butter1/4 cup …

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Pasta e Pesce

Easy, Delicious and Heart Healthy Mediterranean Pasta dish with sardines, capers, and a light lemon olive sauce. From toriavey.com Serves: 4 Prep Time: 10 minutes Cook Time for sauce: 10 minutes Ingredients 8 oz angel hair (capellini) or spaghetti pasta6 tbsp extra virgin olive oil1/4 cup shallots minced2 tsp lemon zest1/2 tsp crushed red pepper flakes spicy – use more or less to taste1/2 tsp salt or more to taste1 package Sardines drained 4.375 oz3 tbsp capers rinsed5 tbsp lemon juice or more …

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Persimmon Pudding Cake

Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, sugar, spices, chopped nuts, and raisons. Prep time: 15 minutes Cook time: 50 minutes Yield: Serves 8 INGREDIENTS 2 cups of ripe Hachiya persimmon pulp1/2 cup sugar4 eggs1/2 cup butter (1 stick) melted3/4 cup milk1 teaspoon vanilla1 1/2 cups flour1 teaspoon baking powder1 teaspoon baking …

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Scotch Bonnet Chili Peppers

Scotch bonnet is a variety of chili pepper named for its resemblance to a Scottish tam o’ shanter hat. It is native to West Africa. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000. This is a pepper I had not grown before in our …

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Ginger Lemon Fig Preserves

What to do when you have more figs that you can eat? Make preserves. We have two fig trees in our Sunnyvale garden. One is a Black Mission Fig growing in a 66 gallon pot. The other is a Panache Fig (aka Tiger Fig). This is the first time for trying this recipe. The ingredients are simple enough: Figs, lemon …

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Stuffed Bell Peppers

Stuffed bell peppers, like fritattas, are another of those Anything-Goes recipes. The base is cooked rice, tomatoes, veggies, and cheese. Optionally add ground beef, beyond-beef, beans, corn, or tofu. Season it for any cuisine. Sometimes it is Italian (oregano, basil); Indian (curry, garam masala); or Mexican (cumin, mexican oregano). Many of these ingredients are harvested from our Sunnyvale garden in …

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Apricot Puree

Our volunteer Blenheim apricot tree produced a lot of fruit this year. Last week, at the end of our harvest, I cut down one branch and harvested over 200 fruits. I tried giving them away on Nextdoor but there were no takers. I froze about a dozen bags of apricot halves. I didn’t want to waste the rest so decided …

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