Recipes

I’m scratching my head trying to relate this potato soup recipe to our Sunnyvale garden. Maybe carrots. Yeah, carrots. It’s raining and cold and potato soup is comfort food.

Prep Time: 60 minutes Start to Finish: 4 hours

There are two major types of persimmons commonly available in America: fuyu and hachiya. Fuyu persimmons are squat and round and can be eaten out of hand like an apple. They have a crisp, almost waxy texture, and a sweet flavor slightly reminiscent of gingerbread. For hoshigaki, however, you will need to use hachiya persimmons. These are longer and pointed. …

This recipe has no ingredients from our Sunnyvale garden. But it does have a very tasty Mole Poblano Spice Blend from Oaktown Spice Shop that our daughter Shauna gave us for Christmas. Yield: 4 servings Prep: 50 minutes Cook: 1 hour 10 minutes

I am adding my wife’s recipe for Spanish rice so I can find it.

We have a Bearss Lime tree in a large pot in the corner of our yard. The Bearss lime is ripe in December and January. It is golf-ball sized and when ripe the rind is yellow instead of green. This year there were several dozen limes. What can you do besides play golf. Preserve them! They add a great flavor …

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 …

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 …

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 …

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 …