Yep, homegrown garlic! It grows like crazy around here and this is the time of year I enjoy using it. It is almost like green onions which we also have.

I will try and stop back to leave some recipes from time to time.

Where is everyone??

Sara

Hi Sara,

Now I'm the one with the salivating tastebuds. Homegrown Garlic just tastes better, and it's a lot better in Recipes. I also love any kind of Onions and Green Onions are super in Soups...

Be Blessed My Friend,

Phil

Hi Phil,

You and Sara have different types of recipes I have not seen before, being a "northern gal". We have never fixed kale, turnip greens, turnips, collard greens, for example. I wonder what foods we have in the midwest that you don't fix in your areas of the country? It would be interesting to find out.

When I moved to Indiana from Wisconsin, I learned about beans and cornbread, chicken and noodles, and beef and noodles, for example. I had never had those dishes growing up in Wisconsin. Nor had I ever heard of fried mush, which is served in one of the restaurants here.

In Wisconsin we made homemade pasties, which I have never seen south of Wisconsin or Michigan. I think fish stew is another northern dish.

DonnaZ

Hi Donna,

It's great to see you stopping by again. I must admit that Greens (Kale, Collard, Turnip, etc,) are probably a Southern specialty, just like Okra & Tomatoes, Fried Squash w/Onions, and all kinds of foods that I've never had anywhere besides here at home in NC. Now Fried Liver Mush, I ate, along with Eggs, quite often down in the Eastern part of NC.

You've got me to thinking of an interesting Thread where I would invite everyone to share "Regional" recipes, specific to different Regions of the Country, or maybe even different parts of the world. Sounds like it would be interesting and educational at the same time.

Given the way I love Seafood, you also got me to thinking about Fish Stew, so I just had to find a recipe to try...

Dad's Fish Stew

Ingredients

• 6 Tbsp olive oil
• 1 cup of chopped onions
• 2 large garlic cloves, chopped
• 2/3 cup fresh parsley, chopped
• 1 cup of fresh chopped tomato (about 1 medium sized tomato)
• 2 tsp of tomato paste.
• 8 oz of clam juice (or shellfish stock)
• 2/3 cup dry white wine
• 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
• Touch of dry oregano, Tabasco, thyme, pepper
• Salt

Method

1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Serves 4.

I'll give it a try this week and let you know what I think. Sounds delicious to me at least at first glance.

Thanks Again My Friend,

Phil

Hi Phil,

That sounds like a great forum topic. You should get lots of interesting recipes if Adlanders take time to share their regional or ethnic specialties.

The fish stew recipe sounds good. I have never tasted clam juice, so let us know how the recipe turns out.

DonnaZ