A Plug for Cooking with Martha Stalwart

A friend of mine has a cooking blog with some of her friends, I like to try some of the things they try and read their posts. Today I noticed a good homemade hamburger skillet type thing that could be a nice hurried weekday meal with a salad and some bread: Supper In a Hurry is the post title. Go check it out, and the rest of the blog, there are some great finds there.

Cooking with Our Crops

Last night I made a large savory egg custard, 8 eggs, a cup of sour cream, two cups of cottage cheese, salt and pepper, 3/4 cup flour, a whole bunch of chives from the yard, some shredded cheddar folded in with the chopped chives at the end. Baked it for 30 minutes at 425 in a very greased 9" X 13" pan. I used our potatoes,



which I parboiled in salted water, in a saute with thin green and yellow beans and baby carrots. I cooked them in some olive oil, and sprinkled with salt and pepper. Served the custard with the saute and some olive oil bread.

The potatoes grew in the recessed window to our basement, when one of the boys (or all of the boys) through some potatoes in there a while back. They harvested the little babies last Saturday.

Here is our little truck of potatoes:

Shepherd's Pie

What is the deal with vegetarian recipes for shepherd's pie? I was looking for a basic recipe to work with, so I could make a kind of cottage pie, and found all these recipes for lentil and carrot "shepherd's pie." Evidently, there are some sheep made of lentils out there that shepherds are herding around.

Shepherd's pie is made of meat, lamb specifically, thus the shepherd in the name. Cottage pie is made of beef. I've heard of fisherman's pie made of fish, maybe there is a poulterer's pie somewhere, and now we can have greengrocer's pie.