Entries by Mick Bird

Spicy Tofu Tacos with Cabbage Slaw

from the garden and kitchen of Mike Scott Ingredients:   Spicy Seasoning: 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon chili powder 1 tablespoon cayenne pepper 1 & 1/2 tablespoons cumin 1 teaspoon sea salt * This is enough seasoning for more than one meal. I use 1 tablespoon of […]

Gardening on Top of the World

…with Penn Parmenter! Baskets of Beauty Food is beautiful.  I love growing hanging baskets of beautifully colored lettuces and greens. They make a wonderful winter gift and I promise you – if you show up to your next dinner party with a full-blown basket of edible beauty – you will win the night.  It won’t […]

Slow Braised Beef Ribs with Heirloom Tomatoes Served on Garlic Mashed Potatoes

From the gardens of Mike Scott of Eagle Rock Backyard Farms 1/4 cup olive oil 6 pounds beef short ribs Salt and freshly ground pepper 1 large onion, finely chopped 1 red bell pepper, finely chopped 4 garlic cloves finely chopped 1 cup cherry tomatoes sliced in half 1 lb. cooked tender green beans 1 […]

Grilled Summer Garden Sandwich

From the gardens of Mike Scott of Eagle Rock Backyard Farms Grilled eggplant, squash, red bell peppers, and onions, topped with provolone and mozzarella cheese, fresh sweet basil, and sriracha mayo, served on a toasted garlic roll. Coat veggies with olive oil and salt and pepper to taste and place on a hot grill. Cook […]

Huevos Rancheros Salsa Verde with Slow Roasted Pork

 From the gardens of Mike Scott of Eagle Rock Backyard Farms         Roasted Salsa Verde 1 1/2 lb. tomatillos 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped 1/2 cup chopped white onion 1/2 cup cilantro leaves 2 garlic cloves crushed 1 tablespoon fresh lime juice 1/4 teaspoon sugar 1/4 teaspoon cumin […]

Grilled Fish Taco with Heirloom Tomatoes and Roasted Jalapeno & Lime Mayo

From the Gardens of Mike Scott of Eagle Rock Backyard Farms Grilled Fish •      6 (4 ounce) fillets tilapia •      ¼ tsp. cayenne pepper •      ¼ tsp. cumin •      1 tsp. olive oil •      sea salt and black pepper to taste •      2 cups sliced heirloom tomatoes •      2 cups chopped cabbage 1. In a […]

“Summer Pie” ~ Heirloom Tomato & Gruyere Cheese Galette

Heirloom Tomato “Summe Pie” From the gardens of Mike Scott of Eagle Rock Backyard Farms •      1 12” Pie Crust (store bought or your favorite recipe) •      4 cups heirloom tomatoes, preferably cherry to small sized •      1 cup of grated gruyere cheese •      5 large chopped basil leaves •      2 cloves minced garlic •      […]