Garden Bite

INGREDIENTS:

4 slices Bacon, chopped
2 tsp Brown sugar
1 small Red onion
2 Tbs Cider vinegar
1 bunch Dandelion greens, washed and dried, stems removed
Salt and fresh ground pepper to taste

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I used my heirloom Big Rainbow and Brandywine tomatoes but you can use any tasty tomato. Romas work well because they’re fleshier.

INGREDIENTS:

Olive oil
3/4 cup Fresh bread crumbs (or croutons)
3 TBS Chopped fresh basil
3/4 cup Grated parmesan cheese
1 TBS Fresh rosemary, chopped
1 tsp Salt
1/2 cup Pine nuts
Freshly ground pepper to taste
6 TBS. Unsalted butter, cut into small dice

Preheat oven to 375 degrees. Oil a shallow 2 qt. baking dish and set aside. Stem tomatoes, then halve horizontally. Squeese halves lightly  … [Continue reading]

Any type of flavorful tomato can be used in this recipe, and while this version is made with rosemary and oregano, almost any Italian herbs, such as basil and parsley, will taste great. Use whatever is fresh and on hand. This soup freezes beautifully.

INGREDIENTS:

3 large yellow onions, peeled and thinly sliced (about 6 cups)
2 cloves garlic, minced
2 slices of prosciutto or Canadian bacon, sliced thin (optional)
16 to 18 ripe all-purpose tomatoes, such as ‘Early Girl’ or ‘Celebrity,’ cored and coarsely chopped
1-1/2 to 2 cups

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INGREDIENTS:

1 cup Raw pumpkin seeds, rinsed and dried
6 Tbs White sugar, divided
1/4 tsp Salt
1/2 tsp Pumpkin pie spice
1 Tbs Vegetable oil

Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat.  … [Continue reading]

1 pound fresh beets, about 4 to 6 small
3 quarts water
3-5 teaspoons Wylers beef or chicken granules ( I use this instead of salt )
2 cloves garlic, crushed
2 bay leaves
1 tsp. dried thyme

1 28-ounce can tomatoes, coarsely chopped (or garden fresh)
2 large carrots, sliced 1/2-inch thick (we used my ‘Purple Dragon’ carrots)1 large potato, unpeeled, chopped into large chunks
1 medium onion, chopped
1 green bell pepper, chopped
1 Red head cabbage, about 1 1/2 pounds

1/4 cup to 1/2 cup dark brown  … [Continue reading]

INGREDIENTS:

1 TBS Tarragon leaves, coarsely chopped
1/4 cup Green onions (both white and green parts), coarsely chopped
1/3 cup Seasoned rice wine vinegar (in the Asian section of most grocery stores)
Salt
Freshly ground black pepper
2 TBS Mild olive oil
1 lb Fresh green beans, trimmed

In a small mixing bowl, combine tarragon, green onions, vinegar, and salt and pepper to taste. Whisk in olive oil. Set aside.

Bring a large pot of water to a boil over high heat. Add 1 Tbsp. of salt and stir to  … [Continue reading]

In a stockpot, cook a couple of minced shallots in a bit of butter until softened. Add a pound of peeled, chunked sunchokes. Cover with veggie or chicken broth and cook until tender. Puree in a food processor and return to the pot to reheat. Season with salt and ground pepper. Garnish with croutons, toasted blanched almonds and chopped chives.

Sunchoke Salad with
Herb Vinaigrette

Steam sunchokes till tender. Peel if desired. Slice and toss while still warm with an olive oil and wine vinegar dressing seasoned with Dijon mustard,  … [Continue reading]

Cut 1 pound of rhubarb into ½ inch slices and toss with 1/2-cup of sugar. Marinate overnight. Place in a stainless-steel saucepan over medium heat and bring to a boil.

When the rhubarb starts to break apart, add 1 heaping pint of halved strawberries. Cook 3 to 5 minutes more. Adjust the sweetness to taste with more sugar, if desired.

Remove the petals from one large fragrant rose. Cut off the bottom 1/4-inch of the petals. Slice the remaining petals into narrow ribbons and mix into the compote. Cook gently  … [Continue reading]

Aunt Glee’s Rhubarb Jam

INGREDIENTS:

3 Cups Sugar
5 Cups Rhubarb, cut into pieces

Let stand until juicy. Cook until tender, take a whisk and break up the rhubarb pieces
and starts to thicken. Stirring often.

ADD: 1-3oz. pkg Jello and 1 pkg. Kool-Aid (same flavor). Cook and stir until dissolved. Pour into glasses and seal.

Flavors that work good are strawberry, grape, raspberry, cherry. I put mine in freezer containers and freeze.

Aunt Glee’s Rhubarb Spread

INGREDIENTS:

3 Cups Sugar
3 Cups Rhubarb, cut into pieces
1 Pint Raspberries

 … [Continue reading]