Re: What are you eating from your garden today?

**Scorpio Rising** 9/21/2015, 5:53 pm

John, can you post the recipe for the soup?

johnp 9/21/2015, 6:29 pm

I will post the recipe, I just have to find it. the original calls for pumpkin but we substituted the squash.

johnp 9/21/2015, 7:05 pm

I found the recipe but it is to long to recopy. Find it at Rachael Ray Show- Pumpkin, cheddar and Chipotle Soup. Please note we modified it a lot. Double the chipotle, used less cheese, used more squash etc. It is from several years ago I believe.

reynajrainwater 9/25/2015, 10:35 pm

Eggplant. It's growing like crazy right now.

**sanderson** 9/26/2015, 1:55 am

What are you eating from your garden today? - Page 16 3170584802

Mine just never really took off this year. Sad

Tuesday night I roasted some green beans, garlic, onions (store) little toms and various peppers. I thought I would toss in a couple paprika peppers. I don't understand what I did wrong (wrong labels?) but I took a full bite and about burned my nose hair and bangs. HOT Does anyone know if roasted paprika peppers are hot? I dried and ground them for powder and I didn't think they were hot at all.

johnp 9/27/2015, 11:21 am

Since we have been awash with tomatoes this year, several days ago we made another tomato tart. Made with pie dough, Dijon mustard on the bottom, layer of Gruyere cheese and I/2 inch slices of tomatoes with herbs sprinkled over. Good but to many calorie's. Next time will try it on flat bread. Today I cooked bacon for breakfast so the lunch will be bacon, lettuce and tomato sandwiches on asiago, basil bread we picked up at the harvest fest. yesterday. Can't wait Laughing

plantoid 9/30/2015, 2:57 pm

Crock pot slow cooked pork chops with buttered mashed potatoes .

Done with home grown fresh carrots , parsnips , garlic & onions , also made with a cooking apple & some butternut squash from the green grocers.

We also used a pint of canned Po Soup that I made several months ago for the stock it is now just a mild version of the original I made . .

I didn't realise how much the fantastic Vietnamese Po soup flavour reduced a few months after pressure canning .. we still have another nine canned pints to use up as cooking stock

CapeCoddess 9/30/2015, 3:42 pm

OMG...never thought of doing pork chops in the crock pot. What a great idea so they won't be dry.

Still drinking smoothies and eating pizza piles here. At lunch I had a cuke, cherry maters & a carrot.
Tonights dinner menu: Zucchini 'pasta' w/ a side of baked butternut squash & sauteed swiss chard w/ garlic & onions.
What a Face

CC

**Scorpio Rising** 9/30/2015, 5:26 pm

Crock pot beef chuck with a bunch of halved cherry tomatoes from the garden, pepper from Krogers, spices. Will add Swiss chard leaves chopped, cooked rotini, and serve with parmesan cheese for supper. And garlic!

Reserving 1/2 of the beef mixture for lasagna roll-ups later this week/weekend, maybe Sunday night. So will probably freeze beef mix.

greatgranny 10/3/2015, 7:50 pm

Ate the first brussel sprouts for supper. Oh my gosh, it was so good. I won't harvest all of them because the hard frost has not hit here yet but I just had to try it. My first year growing them.

Used my Mom's recipe that she always used for cabbage. Great casserole.

CapeCoddess 10/11/2015, 4:50 pm

Beets, taters, carrots, parsnips, butternut squash, garlic, tomatoes, scallions and peppers, all from the garden. Added some onions and frozen brussels. Spritzed with Dr. Bragg's aminos and coconut oil. Tossed.
Roasting now!
What are you eating from your garden today? - Page 16 Img_2022

What are you eating from your garden today? - Page 16 Img_2022

CC

**Scorpio Rising** 10/11/2015, 5:22 pm

Beautiful, CC, so colorful!

GG, can you post the recipe for cabbage casserole?

meatburner 10/11/2015, 5:30 pm

CC, can't wait to see the finished product fresh out of the oven. Looks fantastic!

CapeCoddess 10/11/2015, 6:01 pm

meatburner wrote:CC, can't wait to see the finished product fresh out of the oven. Looks fantastic!

Woops, all gone. I didn't even think to show it caramelized and steaming from the oven. The two of us ate the whole tray!
I'll be sure to grab the 'after' photo of the next batch.

greatgranny 10/11/2015, 7:27 pm

CapeCoddess wrote:
meatburner wrote:CC, can't wait to see the finished product fresh out of the oven. Looks fantastic!

Woops, all gone. I didn't even think to show it caramelized and steaming from the oven. The two of us ate the whole tray!
I'll be sure to grab the 'after' photo of the next batch.

Looks so delicious.

I made a tomato cake earlier and shared some of it with a granddaughter her husband and her children. The rest is frozen for another day. Wow, so good.

johnp 10/12/2015, 8:07 am

This morning I had the last of my raspberries on my cereal. Yesterday I made the last batch of V-8 for the season. We also made spaghetti sauce last night to have over the first spaghetti squash. Also picked the first Egyptian pumpkin, looks like a giant butternut. Will try to remember to post a picture.

**sanderson** 10/12/2015, 12:59 pm

Oh, how I miss fresh veggies on this trip. :-(

**trolleydriver** 10/12/2015, 3:30 pm

We have our son and his family visiting today for the Canadian Thanksgiving. I took the two grandchildren (boy almost 8 and girl 5) out into the garden to pick some snap peas from the SFG and some raspberries from the regular garden. They love to pick and eat fresh things like that. It's a beautiful day here in Ottawa with temperature at 23 C (74 F).

**Scorpio Rising** 10/12/2015, 6:18 pm

greatgranny wrote:
CapeCoddess wrote:
meatburner wrote:CC, can't wait to see the finished product fresh out of the oven. Looks fantastic!

Woops, all gone. I didn't even think to show it caramelized and steaming from the oven. The two of us ate the whole tray!
I'll be sure to grab the 'after' photo of the next batch.
Looks so delicious.

I made a tomato cake earlier and shared some of it with a granddaughter her husband and her children. The rest is frozen for another day. Wow, so good.

OK, GG, gotta dish with the recipes! Cabbage casserole, tomato cake? Just sayin'!

greatgranny 10/13/2015, 5:36 pm

Scorpio Rising wrote:OK, GG, gotta dish with the recipes! Cabbage casserole, tomato cake? Just sayin'!

Fresh Tomato Cake With Cream Cheese Frosting
In the 1930s, tomato soup cakes were all the rage, yet they were a mystery because they did not taste like tomato soup. Make your tomato cake with ripe tomatoes from your own garden!
CAKE:
1 cup dark-brown sugar
1/2 cup shortening
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon salt
2 cups peeled, seeded, and chopped ripe tomatoes
1/2 cup chopped nuts
1/2 cup chopped dates
1/2 cup chopped raisins
FROSTING:
1/2 cup (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla extract
1 package (1 pound) confectioners’ sugar
milk, as needed
For cake: Preheat the oven to 350° F. Grease and flour a 13x9-inch baking pan. In a large bowl, combine the sugar and shortening and mix until creamy. Add the eggs, beating after each. In a separate bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Sift the dry ingredients into the creamed mixture and stir to blend. Add the tomatoes, nuts, dates, and raisins and stir thoroughly. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool.
For frosting: In a large bowl, combine the butter, cream cheese, and vanilla and mix until creamy. Gradually beat in the sugar. If the mixture becomes too thick, add a little milk. Frost when the cake is cool. Makes 12 servings.

**Scorpio Rising** 10/13/2015, 5:49 pm

Very interesting, never heard of them! Will try this weekend! Thanks!

greatgranny 10/13/2015, 5:54 pm

Was about to add the other recipe but it didn't go through. So, if there is a duplicate, I will delete it later.

Savory Cabbage

INGREDIENTS
1 head cabbage
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard
3/4 cup cream
4 - 5 strips bacon

INSTRUCTIONS

Shred cabbage and place in shallow, greased baking dish. Mix together dry ingredients and blend with cream. Pour over cabbage and cover with bacon strips. Cover and bake 30 minutes. 350 degree oven.

**Scorpio Rising** 10/13/2015, 8:29 pm

greatgranny wrote:Was about to add the other recipe but it didn't go through. So, if there is a duplicate, I will delete it later.

Savory Cabbage

INGREDIENTS
1 head cabbage
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard
3/4 cup cream
4 - 5 strips bacon

INSTRUCTIONS

Shred cabbage and place in shallow, greased baking dish. Mix together dry ingredients and blend with cream. Pour over cabbage and cover with bacon strips. Cover and bake 30 minutes. 350 degree oven.

Almost a scallop, thank you sooooo much, GG, My family and I will enjoy these both, love traditional recipes that are passed down. My mom died when I was in college, so I have relied on my big sis for a lot of our "grow in' up" recipes.

thanks

**sanderson** 10/14/2015, 1:30 am

Greatgranny, Would you like to post these recipes to our Recipe sub-Forum?

**Scorpio Rising** 10/14/2015, 6:35 am

Ooops, sorry, Sanderson, I am the one who asked for them. Should they be moved?

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