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Stuffed Poblano Pepper Delight

Ingredients 4 good sized peppers One tube of 3.5 oz chèvre 8 oz block of cream cheese the other things mentioned below Instructions Soften the cheeses (e.g., let them sit at room temperature). Bake peppers empty about 20 minutes at

Posted in Food, Recipes

Turnip Baked Fries

Michelle made this tonight from our first turnip harvest. We’ve discovered that there’s more to turnips than mashing or steaming them! Turnip prep. First, peel three good sized turnips; slice them a little less than a half-inch thick, and cut

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Harvest Leek Pie

The millet crust. 1.5 cups millet to 3 cups of water boiled; simmer for 15 minutes. Take it off the heat; add 2 Tbsp butter, and let millet sit to cool for about 10 minutes. Coat the baking pan with

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Tomato Dream Pie

Use a pre-baked pie shell to keep the pie from bottom sogginess. Layer with tomatoes and top with herbs of your choosing. Use 2 cups of shredded cheddar (Michelle uses extra sharp and 1 cup of mayonnaise mixed together). Top

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Peanut Sauce!

I was surprised how great my improvised peanut sauce turned out. Veggies sautéing. I added a couple-to-four tablespoons of peanut butter – all natural, chunky. I don’t have soy sauce, so I used teriyaki – about 1-to-1.5 Tbs. Finally, I

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Today’s Fruit and Fungus

These guys are my immediate neighbors. The black berries are sweeet. I haven’t ID’d all the shrooms, although they’re inedible for the most part. Chanterelles and morels round here are the best.

Posted in Food, Miscellaneous, Photo

My first kombucha is ready!

Mmmm… it’s tastily tart. Joe and Yukiko – there’s gratitude here for the scoby-“shroom”: Thanks. The kombucha lives on! I’ve got to shout out to Kombucha Kamp . com for generously sharing booch experience! (Started: June 11, about three weeks

Posted in Kombucha, Recipes, Wild Things

Moosewood Hummus

Use your imagination, or serve it on pita or as a dip for raw veggies. Yields 3 1/2 cups. Ingredients 2-3 medium cloves garlic handful of parsley 2 scallions, chopped 3 c cooked chick peas (or 2 15 1/2 oz.

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Hungarian Mushroom Soup

This is another all-time favorite, from Mollie Katzen’s Moosewood Cookbook. You can taste the love in it. Ingredients 2 TBSP butter 2 cups chopped onions 1 1/2 to 2 pounds mushrooms, sliced 1 tsp salt 2 – 3 tsp dried

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Brazillian Blackbean Soup

This is one is from Mollie Katzen’s Moosewood Cookbook (1977). Spoilers: The secret ingredient is OJ; the secret procedure requires a blender! Serves 6-8 INGREDIENTS • 2 cups dry black beans, soaked • 1 tablespoon olive oil • 2 cups onions, chopped (about 1.5

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