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The Gastronome Gardener

Sunday, November 21, 2010. We are always looking for great recipies and new ways to use our eggs we get from our backyard. This delicious fritatta recipe with summer veggies is one I love and thought I'd share. Leek and Asparagus Frittata. 2 tablespoons (1/4 stick) butter. 1 cup chopped leeks (white and pale green parts only). 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups). 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided. She s...

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The Gastronome Gardener | gastronomegardener.blogspot.com Reviews

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Sunday, November 21, 2010. We are always looking for great recipies and new ways to use our eggs we get from our backyard. This delicious fritatta recipe with summer veggies is one I love and thought I'd share. Leek and Asparagus Frittata. 2 tablespoons (1/4 stick) butter. 1 cup chopped leeks (white and pale green parts only). 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups). 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided. She s...

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The Gastronome Gardener | gastronomegardener.blogspot.com Reviews

https://gastronomegardener.blogspot.com

Sunday, November 21, 2010. We are always looking for great recipies and new ways to use our eggs we get from our backyard. This delicious fritatta recipe with summer veggies is one I love and thought I'd share. Leek and Asparagus Frittata. 2 tablespoons (1/4 stick) butter. 1 cup chopped leeks (white and pale green parts only). 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups). 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided. She s...

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gastronomegardener.blogspot.com

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The Gastronome Gardener: August 2010

http://gastronomegardener.blogspot.com/2010_08_01_archive.html

Monday, August 16, 2010. How I love thee! There's nothing that can compare to a home grown tomato. And to top it off, we have a wonderful variety of heirloom tomatoes growing in our garden. One of my favorite things to do is to decide what we're having for dinner while I stand in the garden. There's always something or another beckoning me to pick it and put it to use. For a classic italian Capresse. It turned out to be a beautiful and refreshing summer dinner! If you've grown zucchini you know. It as a ...

2

The Gastronome Gardener: July 2010

http://gastronomegardener.blogspot.com/2010_07_01_archive.html

Wednesday, July 28, 2010. A recent harvest from the garden including green beans, red and white onions, basil, parsley, jalapeno peppers, zucchini, crookneck squash. Now, what shall I cook with all these goodies? Tuesday, July 27, 2010. Ohhhh, Kung Pao rooster. It seems that it was only yesterday that we watched you hatch from your egg. All the wild preschoolers passed you around and generally tormented you for your first 4 weeks of life. No wonder you have such crazy antics! It was fun while it lasted.

3

The Gastronome Gardener: November 2010

http://gastronomegardener.blogspot.com/2010_11_01_archive.html

Sunday, November 21, 2010. We are always looking for great recipies and new ways to use our eggs we get from our backyard. This delicious fritatta recipe with summer veggies is one I love and thought I'd share. Leek and Asparagus Frittata. 2 tablespoons (1/4 stick) butter. 1 cup chopped leeks (white and pale green parts only). 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups). 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided. She s...

4

The Gastronome Gardener: Garden Inspiration

http://gastronomegardener.blogspot.com/2010/08/garden-inspiration.html

Monday, August 16, 2010. How I love thee! There's nothing that can compare to a home grown tomato. And to top it off, we have a wonderful variety of heirloom tomatoes growing in our garden. One of my favorite things to do is to decide what we're having for dinner while I stand in the garden. There's always something or another beckoning me to pick it and put it to use. For a classic italian Capresse. It turned out to be a beautiful and refreshing summer dinner! Subscribe to: Post Comments (Atom).

5

The Gastronome Gardener: The fruits of our labor

http://gastronomegardener.blogspot.com/2010/10/fruits-of-our-labor.html

Sunday, October 10, 2010. The fruits of our labor. A beautiful eggplant. I love the color, shape and ease of growth for these delicious jewels! Great for a classic eggplant parmigiana or a fresh eggplant caprese with fresh mozzarella and lemon zest and drizzled with olive oil. A delightful addition to a summer meal! Great with grilled asada tacos! Nothing better than picking them right off the plant and popping a sweet berry warm from the sun right into our mouths. A favorite for the kids!

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Sunday, November 21, 2010. We are always looking for great recipies and new ways to use our eggs we get from our backyard. This delicious fritatta recipe with summer veggies is one I love and thought I'd share. Leek and Asparagus Frittata. 2 tablespoons (1/4 stick) butter. 1 cup chopped leeks (white and pale green parts only). 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups). 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided. She s...

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