Recipe-Ready?

[digitS']

A rainy morning here, yay!!

I 've already bored all of you, probably to tears, as I slowly worked my way to a renewed appreciate for my Halfmoon Bay pumpkin bread recipe. More torturous was arriving at an adaptation of a zucchini soup recipe, using pumpkin. I had all those robust pumpkin vines last season!!

Then, there was that agonizing research into using rhubarb for a barbeque sauce! Five plants here in the yard. Whoa! That's a lot of Rhu-b-que sauce!

I will come back to this post to edit in links to the recipes but how about you? Did you discover some new recipes this winter that will help you with the 2014 harvest??

Steve

 

[digitS']

Bumping this up . . . what, no harvest recipes at hand for the coming season??

Here are both the pumpkin bread and the soup recipes: Nov 16, 2013

Here are the rhubarb bbq sauce recipes, the allrecipe one is the best: Jan 3, 2014

Steve

 

[thistlebloom]

You mean, like, plan ahead?

I'm certain I'm revealing way too much about myself when I say that the way I deal with harvest meals is to pick and then come in and look up what could possibly be done with whatever it is I just brought in.

Then if it's a success I bookmark the recipe, if it's a fail I pretend it never happened.

 

[digitS']

It could influence what we plant. Like . . .

I will want to make sure that I don't fill the eggplant bed with Asian types, even though they always seem to grow better. The Italian eggplant has a shape more useful for eggplant parmesan. Asian long varieties are kinda marginal for that.

Mary says I should find a more healthful recipe for eggplant. Okay @ninnymary (& others ), what would that be?

Steve

 

[Wishin']

I am planting pumpkin for bread and pie, maybe I'll try your recipe Steve.
I am also planting broccoli, specifically for my favorite food, chicken broccoli cheese casserole I am staggering the broccoli, so I can make two casseroles a month
I also planted the lettuce and most of the tomatoes for my favorite salad, and bruschetta , one variety of tomato specifically for tomato soup, and the peas for Chinese stir-fry rice. My mouth is watering thinking about everything the onions are destined for and don't forget homegrown baked potatoes, hashbrowns, potato soup, diced potatoes, HOME MADE FRIES!!!!
Oh and the cantaloupe,watermelon, strawberry (and store bought mandarin oranges, and grapes) fruit salad. O.K Steve you just got me VERY exited about this years harvest.

 

[ninnymary]

Steve, I'm still looking for that healthy eggplant recipe! I just LOVE eggplant in asian dishes. Wish I could cook like that. I always order chicken with eggplant and love chopped peanuts on top, along with some brown rice. My husband is working tomorrow, so I'm thinking of inviting a friend to go out to lunch with. They have a chinese restuaruant that has lunch dishes for $7. That includes an entree, brown rice, soup, and salad. You can't beat that.

Mary

 

[digitS']

Wishin', you may want to sneak some winter squash seed in somewhere for "pumpkin" pie. The Cucurbita maxima squashes like Hubbard and Buttercup are my favorite for pie . . ! This year, I'm trying a Cucurbita maxima from an Indian village in New Mexico. But anyway, there are some pumpkins that are grown especially for baking - my preferences just may be because I've never grown any of those .

Mary, I've never cared much about eggplant mixed with other veggies. It seems to absorb flavors so well and absorbing tomato sauce and cheese flavors - well, that's okay with me.

Someone once asked me why I don't really like summer squash, "it's just like eggplant!"

Well, if you mix them together I'm sure that then, the eggplant will taste like the zucchini!!

Steve