Great Gardening Recipes

We'll be adding more recipes as we share them on-air, so stay tuned!

Squash Rolls from New Recipes from Moosewood Restaurant (1987)

1T yeast proofed in 1/4 c warm water
2/3 c milk, scalded
1c cooked pureed winter squash, pumpkin or carrot
1/3 c brown sugar
1/2 t salt
1/3 c butter
2 c whole wheat flour
2-3 c unbleached flour
Combine the milk, butter, squash, sugar and salt. When it has cooled to lukewarm add the yeast and then stir in the flours. This is a soft, sticky dough. Knead until smooth.

Let it rise in the bowl once. Then form into rolls and let them rise on a baking pan. Bakes at 400 for 16-20 min.

Curried Butternut Soup

2 pounds butternut squash
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1 14-ounce can chicken broth or 1 3/4 cup homemade chicken broth
1 13 1/2-ounce can unsweetened coconut milk
1/4 cup water
2 to 3 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups hot cooked brown rice
1/4 cup snipped fresh cilantro (optional)
1/4 cup chopped cashews (optional)

1. Cut squash in half lengthwise; remove and discard seeds. Arrange squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake in a 350 degree oven for 30 minutes. Turn squash halves cut sides up. Bake, covered, for 20 to 25 minutes more or until squash is tender. Cool slightly. Carefully scoop the pulp from squash halves. Place pulp in a medium bowl; discard shells. Mash squash slightly with a potato masher; set aside.

2. In a large saucepan heat oil. Add onion; cook and stir over medium heat for 3 to 4 minutes or until tender. Add garlic and ginger; cook and stir for 1 minute more. Stir in squash, broth, coconut milk, water, curry powder, salt, and pepper. Cook over medium heat until heated through, stirring occasionally.

For extra hardy soup add 2 cups cubed cooked chicken.

3. Serve over hot rice. Sprinkle each serving with cilantro and cashews.

Homemade Deer Repellant

1 egg
1/2 Cup milk
1 Tablespoon cooking oil
1 Tablespoon dish soap
1 Gallon water

Spray plants every two weeks and after a rain.

Mom's Garlic Bread

1/2 Cup chopped chives
2 cloves crushed garlic
1 bunch parsley, chopped
1 Cup grated parmesan cheese
1/2 to 3/4 Cup mayonnaise
Salt and pepper to taste

Mix together and spread on split loaf of French bread. Broil until light brown and bubbly.

Hank's Fabulous Five

by Bob Olen

1 -10" Zucchini—green, yellow, or some of both
1 - large Tomato
1 - large Onion
1 - Green Bell Pepper
1 - 8 oz. Package Pepperoni Sausage
1-2 Tbsp. Olive or Canola oil
Salt and Pepper to taste
Parmesan Cheese (optional)

Slice and chop all ingredients. Cook in covered fry pan with oil. Salt and Pepper to taste.
Serve alone or on rice or pasta. For slightly more flavor, sprinkle with parmesan cheese.

Sautéed Swiss Chard

3 Tablespoons Olive Oil
1 or 2 cloves garlic (crushed or pressed)
2 to 3 bunches fresh Chard

Heat oil over medium-hot heat in large fry pan.
Add garlic.  Cook for 1 to 2 minutes until soft.
Add well washed swiss chard.  Cover pan to steam.  Cook and stir 5 to 7 minutes until wilted.
Salt and pepper to taste.  Serve hot.

Mitchel's Salsa

3 to 4 jalapenos - depending on taste
1 green pepper
1 red or yellow pepper
8 medium sized tomatoes
1 medium onion
4 to 6 cloves of garlic - depending on taste
1/4 bunch of cilantro
1 6 oz can of tomato paste
1 can diced tomatoes
1/2 cup white vinegar
2 tablespoons of lime juice
Salt and pepper to taste
A dash of sugar

Chop jalapenos, peppers, tomatoes, and onions into chunks and blend with other ingredients in a blender. Serve fresh. Can be stored in the refrigerator for up to a week.