Gardening That Grows With Me
“A sweet wine jelly infused with mint and rosemary”. For our first try at mint flavoured wine jelly, we used a Voignier wine that was a bit passed it’s prime — and it worked wonderfully. I’ve made wine based jelly before having made our own Garlic Jelly so the process was not new. A note… Read more »
Inspiration can happen when two challenges collide head on. First my husband has mostly given up wheat (we won’t mention pizza night). This presents quite a challenge to find ways to ‘hold’ flavours that are usually combined in some form or other on bread. Second, we are in the midst of zucchini season and unfortunately… Read more »
Made with our home made Garlic Jelly these are a one bite treat. INGREDIENTS 3 parts cream cheese 1 part garlic jelly crackers DIRECTIONS In food processor or small blender, mix cream cheese with garlic jelly until well combined. Place in a plastic squeeze bottle with fairly large opening in top (about 1/4 inch). Refrigerate… Read more »
A simple yet tasty appetizer with a delightful use of garlic scape pesto. We make these when out of season using frozen pesto (frozen without the cheese). Have everything ready to assemble at the last minute. Assembling early will result in a soggy cracker. INGREDIENTS cherry tomatoes, ends removed and sliced in half to form… Read more »
“Traditionally served with perch, Celery Bread is also a great substitute for garlic bread with steak or soups.” INGREDIENTS 1 french baquette or italian loaf, sliced 1/2 inch thick 1/2 cup butter, softened 1 teaspoon celery seed 1/4 teaspoon paprika 1/4 teaspoon salt DIRECTIONS Mix butter and spices. Butter both sides of bread slices. Wrap… Read more »
“Bruschetta is best made with tomatoes and basil fresh from the garden.” INGREDIENTS 6 or 7 rip tomatoes 2 cloves garlic, minced slice onion, minced 1 tablespoon extra virgin olive oil 1 teaspoon balsamic vinegar 6 to 8 fresh basil leaves, chopped salt & pepper to taste 1 French baguette or similar Italian bread 1/4… Read more »
“A fun twist on tomato and bocconcini salad, these skewers make a simple, but delicious, one bite appetizer.” INGREDIENTS wooden skewers or tootpicks bocconcini minis (about 36 per 200g container) large basil leaves cherry tomatoes olive oil balsamic vinegar salt and pepper DIRECTIONS Skewer one side of large basil leaf onto skewer. Add one mini… Read more »
“Spinach is one of the easiest greens to grow in the garden. Succession planting means we have spinach to enjoy from early spring to late fall. Spinach and Feta Triangles make a great appetizer or side dish with chicken souvlaki.” INGREDIENTS 1 pound phyllo pastry 16 ounces spinach (about 10-12 cups, packed tightly) 1 clove… Read more »
“A handy savoury mixture for on top of mushrooms or vegetables. ” INGREDIENTS 1 cup olive oil 8 cloves garlic 1/2 teaspoon pepper 1/2 cup chopped parsley 4 cups bread crumbs 1/2 cup parmesan cheese 4 teaspoons oregano DIRECTIONS Put one-half cup olive oil and garlic in food processor. Blend until smooth. Add pepper, parsley,… Read more »
“Serve these warm on their own as an appetizer or over a salad.” INGREDIENTS 8 slices Proscuitto di Parma 4 ounces goat cheese, cut into 8 slices 2 tablespoons drained and chopped sun-dried tomatoes 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon pesto sauce 1/8 teaspoon salt 1/8 teaspoon pepper 4 cups mixed… Read more »
