Stuffed Poblano Pepper Delight

    Tuesday, August 19th, 2014

    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



    Turnip Baked Fries

    Thursday, August 14th, 2014

    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



    Harvest Leek Pie

    Saturday, September 15th, 2012

    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



    Tomato Dream Pie

    Wednesday, August 29th, 2012

    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



    Peanut Sauce!

    Saturday, August 6th, 2011

    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



    Today’s Fruit and Fungus

    Tuesday, July 5th, 2011

    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.



    My first kombucha is ready!

    Saturday, July 2nd, 2011

    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



    Moosewood Hummus

    Friday, June 24th, 2011

    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.



    Hungarian Mushroom Soup

    Friday, June 24th, 2011

    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



    Brazillian Blackbean Soup

    Friday, June 24th, 2011

    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