Roasted mushroom ravioli – From Leonard Labriola’s Italian Store on Freeport Road.
I boiled it in salted water first. Seven minutes maybe. Drained. Sautéed in pan with chopped portabellas cooked in olive oil and a bit of butter and garlic.
Garlic, onions in olive oil, cabbage, carrots, celery, spinach, zucchini, tomatoes, and white beans. Even better day two. Add some Parmesan.
Thanks David.
I can count on my brother to ship the most delicious garlic. He grows it in Okanogan, Washington and sends it to me in Pittsburgh. So fresh and aromatic when roasted, sautéed, baked, minced, smashed, rubbed- you name it! Thanks David. ❤️
David grows the best raspberries. And The best garlic. You’ve seen the garlic on the blog before. He’s an excellent gardener, working long and hard hours every day.
I’ve stood in his garden by the raspberry canes. Picked the delicious berries. Nothing like eating a berry warmed in the sun. I can eat about as many as I put in the pail.
Happy Birthday David.
Xxoo Ruth
The recipe from my Clarion PA neighbor, Nell Miller, was called Poor Man Meatballs.
No meat was involved.
Take 3 zucchini and grate or use food processor. Tip bowl to let moisture run off and discard. Get zucchini as dry as you can.
Add an egg
and about 3/4 c Italian Bread crumbs. Add a minced garlic clove or two
Salt and pepper let sit a few minutes. Form in patties.
Sauté in olive oil ‘til brown on both sides. Cast iron skillet works wonderfully. Freshly grated Parmesan is always welcome
My brother shipped some of his organic garlic from Okanogan.
It’s my lucky day. So fresh and good.
My brother and I are 4,937 miles apart today, on his milestone birthday-also Flag Day in the USA.
A nine hour time difference between Okanogan WA and Berlin. I’m posting birthday greetings as he celebrates so far away.
Today’s photo was taken last Saturday at the Winterfeld Market Platz.
Garlic grown in Poland
At the end of the summer my brother always ships me a box of organic garlic that he’s grown and it’s so fresh and delicious.
Happy Birthday David! Lots of love, Ruthie
An old pic from Twisp WA in Hank’s Market
My brother’s Romanian Red garlic has added a lot to this week’s cooking.
Primarily Romanian Red Garlic this harvest! And a few other bulbs in the box.
My brother sent organic garlic from his garden in Okanogan, Washington.
It’s the time of year when I’m watching the mail for his shipment to me. He’s made it an annual event.
Thanks David. It’s here. Now to figure out what to cook!
Did you know there are many types of Red Garlics?
Estonian Red, Chesnok Red, Creole Red, Killarney Red, Russian Red, German Red, Vietnamese Red, Korean Red, and Turkish Red to name some.
But this year it’s primarily Romanian Red!
Roasted, rubbed,minced, smashed,chopped, sautéed- it’s all pungently delicious.
Thanks David.