Food

Roasted Veggies with Crème Fraîche and Paprika

Here is a slight variation on a roasted vegetable dish. I added crème fraîche, which has a slightly sweeter flavor than sour cream, with paprika. There isn’t that much crème fraîche, only two tablespoons for a serving for four people, but the amount used adds richness and this and the slight sweetness counterbalances the flavors of the roasted vegetables perfectly.

Ingredients:
2 stalks Broccoli
1 Gold or Red pepper
1 Leek or onion
2 Tablespoons crème fraîche
2 Tablespoons grated Parmesan cheese
2 teaspoons smoked paprika or to taste
1 Tablespoon of olive oil for veggies
Butter for the pan
salt and pepper to taste

Heat oven to 375 degrees

You could use other veggies such as Brussels sprouts, winter squash, or cauliflower as well.

You could use other veggies such as Brussels sprouts, winter squash, or cauliflower as well.

I put a few dots of butter in the bottom of the pan. Normally I use butter to grease a pan because it doesn’t bake into that orange-colored film like oil can. So I find that in general it makes cleanup of the pots and pans easier.

Chop up all the veggies into bite-sized pieces. Drizzle with about 1 tablespoon of olive oil and toss.

Chop up all the veggies into bite-sized pieces. Drizzle with about 1 tablespoon of olive oil and toss.

Put the veggies in the greased pan and sprinkle with half of the smoked paprika.

Put the veggies in the greased pan and sprinkle with half of the smoked paprika.

Roast for about 30 minutes at 375 f. - stir at least twice in that time. Remove from oven when the edges of veggies start turning dark brown and they are all tender but not mushy.

Roast for about 30 minutes at 375 f. – stir at least twice in that time. Remove from oven when the edges of veggies start turning dark brown and they are all tender but not mushy.

Add the parmesan, creme, and the rest of the smoked paprika with salt and pepper to taste. Toss and serve.

Add the parmesan, creme fraiche, and the rest of the smoked paprika with salt and pepper to taste. Toss and serve.

I served this as a side dish but it would be a perfectly wonderful veggie main dish served with crusty bread, a crisp salad and some slices of citrus fruit.  It would also be good tossed with pasta as a main dish.

I served this as a side dish but it would be a perfectly wonderful veggie main dish served with crusty bread, a crisp salad and some slices of citrus fruit. It would also be good tossed with pasta as a main dish.

Cook every day, C.L.

 

Love This!

What Gardeners Do During A Snowstorm

Here is how my deck looked at the start of the storm at 3 PM on Jan 26th. I'll post another photo of this view at the same time on the 27th, if I'm not too busy with my Storm Central To Do List....

Gardeners are a busy bunch during a snowstorm. You’d think that there wouldn’t be much to do when all that white stuff is flying around outside, but you’d be wrong. Here are the things on a garden geek’s Storm Central to-do list.

Appreciate the blanket of protection that’s going to shelter the foxglove seedlings from the

read more

Gardens

Cutting Garden Plants for Early Bloom

How could you have a cutting garden without sweet William? A spicy scent, pink, white or red flowers, and an old-fashioned look.

Since winter is the perfect time to plan the coming season’s garden, I’d like to introduce you to three cutting-garden plants. If you love to cut flowers and make bouquets, here are some plants you may want to grow for early summer cutting.

Most cutting garden flowers grow well in full sun, but here are

read more

Gardens

Hostile Marketing of Plants and Gardening?

Do you have what it takes to be a gardener?

I’m just finishing the book about marketing titled Different, by Youngme Moon. Different: Escaping the Competitive Herd Since one of my life’s goals is to promote gardening and horticulture, learning how to better sell the excitement about growing plants is always something I’m interested in. Dr. Moon is a professor at Harvard, and her book is

read more

Love This!

I Love Summer Wine Physocarpus

I grow this shrub in my "dry garden" - the strip out by the street where I only water about every three weeks in a drought. I love how the purple foliage contrasts with the greens...

Name: Physocarpus opuliafolius ‘Seward’ aka Summer Wine ninebark

Type of Plant: A deciduous shrub for full to part sun. Hardy in zones 3 to 8.

Why I love this: This plant is an asset in the garden for several reasons. First of all, the sprays of pinkish-white flowers in June are lovely. Secondly, the purple-to-copper

read more

Crafts

Making Cane Toppers

Or wooden bird ornaments...

What’s a cane topper? It’s an attractive way to cover the ends of bamboo, metal or wooden stakes in the garden. In a pot or in the ground, gardeners often use a group of three to five stakes around plants to create a pleasing support. But sometimes just tying those poles at the top isn’t

read more