Planting Time

I planted my peas the two Saturdays ago, and this past Saturday night we were socked not with one inch, but 7 inches of snow! My poor peas. I imagine I won't be hearing from them, and will have to replant them again soon.

On a cheerier note, today is the day that I will be starting the first of my indoor seeds. First off will be a large tray of purple basil. Personally I don't think a person can ever have too much basil, but most of these basil seedlings are not for me - they will be sold at a rummage sale I will be hosting on behalf of my church to raise funds for Operation Christmas Child. I have sold purple basil for the past few years (except the year we had that freak hail storm) and have developed a small following of customers who come back yearly looking for my purple basil.

Other plants that I always seem to have an abundance of in my gardens that sell well at our rummage sale include ostrich ferns (shoots are always coming up where I don't want them), tarragon and oregano divisions, mint, sedums (so easy to root in soil) and cilantro seedlings that seems to come up everywhere in my garden.

Terra Garden has also recommended selling Christmas Cactus cuttings which is a great idea I hadn't thought of. I usually trim my Christmas Cactus right about now, so I'm hoping that the cuttings will have rooted by the time of our rummage sale in mid May.

A quick note:
For those of you who have been patiently waiting, the Microfleur Max microwave flower presses that have been on back order have finally been shipped from Australia. Because of the flooding they experienced earlier this year, they had to order all new boxes for the presses, but thankfully they are finally on their way.

Aerogarden update 2

My 8 year old actually took this picture several weeks ago, so my current Aerogarden crop is even more lush than this. The small basil on the right has now caught up to the others.

As you can see, the basil in the center definitely needs a trim! In fact, every other day I need to perform a good trim. Even though I have 4 basil plants (along with mint, dill, and thyme) I usually only have enough basil leaves for a small batch of pesto, so I usually use my basil trimmings to make fresh bruschetta, which is heavenly on my homemade 10 grain sour dough bread. Never made it before? This bruschetta recipe is a good starting point, but I also add some finely chopped onion if I have it on hand.

roasted tomato sauce, part 2

Mj has made my roasted tomato sauce and and has posted great step by step pictures and mention of her variations.
Glad you enjoyed it mj!

Brimming with a colorful harvest...

I have been blessed with copious amounts of colorful heirloom tomatoes. It is (deeply) ingrained in me not to waste food, so I am feverishly giving away and finding uses for as many tomatoes as I can. The delicious recipe below has been a lifesaver - it uses up a large amount tomatoes, and freezes well.

(By the way, in case you're wondering, "You frame it Friday" will return next week)

roasted tomato sauce

15 cloves of peeled garlic
8 # of ripe tomatoes (any kind), cut in half
5 medium onions, quartered
1 cup of fresh herbs, chopped (I use a mixture of oregano, Italian flat leaf parsley, basil, thyme, and rosemary)
1/4 cup of olive oil
1/2 teaspoon of salt
freshly ground black pepper (I like a lot)
2-4 tablespoons of honey, optional

1. Preheat oven to 450 degrees. Chop 5 of the cloves of garlic. Leave the remaining cloves whole. In a large roasting pan, carefully toss together the tomatoes, garlic, onions, herbs, oil, salt, and pepper.
2. Roast for 25 minutes. Gently stir. Roast for another 25 minutes, stir again. Roast another 45 minutes, or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.
3. Remove from oven and taste for seasoning. Mash tomatoes slightly, (some chunks are nice) or blend until smooth if you wish. This sauce freezes well, or is great for canning. Use it with pasta, fish, or as a wonderful dipping sauce for really good french bread.

Enjoy!


"The LORD will indeed give what is good, and our land will yield its harvest."
Psalm 85:12

pressing work

I'm back to work, or, as friends and family tend to say, "She's playing with her flowers again."

I’m feeling the need to re-organize my life and get back to a routine. I suppose summer does that to everyone. But, before I get started with that, I'm going to focus on fully reaping the benefits of my herb and vegetable gardens. So many times the summer slips by and I feel guilty for not making the most of my herbs and vegetables, but with prices as they are, I'm going to stay on top of things this year. Today, in between pressing flowers and filling orders, I will make my first of hopefully many batches of pesto and herb butter.

As soon as my Roma tomatoes are ripe, I'll share an awesome Baked Tomato Spaghetti Sauce with you. My aunt in Albuquerque made it for us, and because the tomatoes are baked their flavor intensifies, and the result in incredible. And, the recipe freezes well, so I plan on making many batches. You'll love it.

basil on ice

This is what happened to my basil last year.

By this time last May the purple and green basil I had started from seed was about 4 inches tall, and I had just pinched back the top four leaves of each plant so that they would branch out and get bushy.

Unfortunately, out of the blue, a freak hailstorm hit with out warning - very unusual in Wisconsin. By the time I realized what happened it was too late - my basil was pummeled! The only good thing that came out of this is that we were blessed with tortellini with fresh pesto butter for supper. This year, I'm watching the sky and the weather more intently.

Have you smelled your rosemary today?

My mom has Alzheimer's.
Her mother had also had some type of dementia, so naturally I'm more than a little concerned that I may end up on that path as well.

Thankfully there has been a lot of attention lately to the many proactive things we can do to minimize our chances of experiencing Alzheimer's, such as exercising our bodies as well as our brains, and eating things such as blueberries, nuts, foods with a high anti-oxidant content, etc.

This morning I found myself on Real Age, reading an article about supplements that may help your brain to remain stronger, when I came across something that made me laugh.

Apparently research suggests "that inhaling the aromas or rosemary, mint, or rose at the time of learning a new task can enhance recall when you’re exposed to the scent at a later time."
How ridiculous.

Or is it?
I've alway been fascinated by the way that certain odors can suddenly and swiftly transport us back to another place in time, as if we were actually there - for a moment. Each and every time I smell fresh basil, I think of summer - it actually is summer for an instant. Whenever I smell percolating coffee (in one of those "old fashioned" coffee pots, not the automated coffee makers that sit on your counter) I am back in my grandma's kitchen in bare feet, and can temporarily recall every detail of it.

Maybe there is something to this. The rosemary I brought in last fall is still clinging to life on my kitchen windowsill... so maybe I'll put it to good use.

Pesto time

The kids and I went to what we call "the mushroom store" yesterday - it's a cute little store down the road featuring Wisconsin grown produce, specialty cheeses, and their own delectable mushrooms, and pasta sauces.
We like going because the store is known for its generosity in providing free samples. Yum! One of the samples we had was pesto butter on a small chunk of french bread...out of this world! I made quite a few batches of pesto this year, but not any pesto butter. Why don't we do that this afternoon? If you have a few scraggly bushes of basil still hanging around in your garden, why don't you join me. Here's a recipe:
Basil Butter

• 4.5 cups loosely packed basil leaves
• 1/3 cup pine nuts
• 3/4 cup Parmesan cheese
• 1/2 cup unsalted butter

Directions:

In a food processor: use the steel blade to finely mince garlic. Add basil and process until finely chopped. Add pine nuts and Parmesan; process until coarsely chopped. Blend in butter. Store in the refrigerator for up to a week; freeze for longer storage. Serve at room temperature.

By the way, the mushroom store charged $4.25 for only 4 ounces of pesto butter. This recipe makes $8.50 worth of pesto butter!
Here's an interesting recipe that uses pesto butter.
Enjoy!

It's time to make herb butter!

If you haven’t done so already, now is the time to make herb butter. If you’ve never had herb butter before, I promise you – you are in for a treat!

Using herb butter really kicks a person’s cooking skills up a notch. I use herb butter on cooked vegetables - even corn on the cob, fish, pasta, grilled chicken or steak, and of course on really on really good bread. I also use a pat in the pan when cook omelets, or for sautéing different things such as shrimp.

Harvest your herbs in the morning after the dew has dried, gently wash them and allow them to dry. You can carefully blot them dry with a towel, or place them in a salad spinner to speed things along.

Here’s a very basic recipe for herb butter to get you started:

Herb Butter
makes about 1/2 cup (equivalent of 1 stick)

1/2 cup (1 stick) unsalted butter, softened to room temperature (you may use regular, salted butter if you wish, just eliminate the sea salt)
1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
1 teaspoon coarse sea salt

In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Place mixed butter on a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting. Chill in refrigerator until firm, at least an hour.

Herb butter keep in refrigerator for about 2 weeks and in the freezer for several months.

Here are some of my favorite herb butter combinations:

*Italian: oregano, basil, parsley and chives

*Chives and parsley: especially great for steak, or baked potatoes

* Pesto butter: just basil, with a bit of grated parmesan cheese - absolutely decadent on tortellini pasta!

* Dill and parsley: wonderful on green beans, and other veggies.

* all purpose: I use just about all my herbs – chives, basil, oregano, thyme, parsley, tarragon, rosemary, and a tiny bit of sage.

Here’s one more hint for you. For the ultimate herb butter, use fancy European butter. In my grocery store I can sometimes find Irish or Scandinavian butter. Herb butter made with these decadent butters is out of this world, and is worthy of your best home baked sourdough bread.

Do you have a favorite way to use herb butter?

An Herbal Arrangement

Here’s one last short but sweet entry today for the “Flowers in the Home” series: Herbal Arrangements.

I grew herbs in my garden for years, but rarely used them. Often times I would be just about done preparing a meal when I realized that I could have put some basil in this, or thyme in that, or chives on this. A few years ago, I came upon an article in a magazine which had pictures of small bowls of snipped herb bouquets – they were adorable, and I immediately made one of my own. The whole point of the article was that if you keep a fresh herb bouquet in your kitchen, not only does it look inviting, you will be much more likely to incorporate herbs into your cooking.

Here’s how to do it:

* Select a colorful variety of herbs: basil, oregano, a bit of sage, thyme, chives, and any other herb that’s that you might have. If you grow nasturtiums, their edible flowers would add a wonderful burst of color. If you don’t have your own herbs, fresh herbs from the produce department, or farmer’s market will do just fine.

* Wash the herbs well, and gently shake off the excess water.

* Select a small bowl, add cool water and place the herbs inside. A vase could also be used, but it is easier to gently tug a sprig or two of herbs from a loose arrangement in a bowl, than a tighter arrangement from a vase.

* Keep the bowl on your kitchen counter by day, and place it in the refrigerator at night. Change the water daily, and the herbs will stay fresh for days. Replace with new sprigs as needed. Don’t throw away old sprigs, put them in the garbage disposal enjoy their delightful scent.

Now, don’t forget to use them! I’m off to enjoy an omelet with fresh basil and chives.

It's been fun to be a part of the 2007 Finishing School this week. I'm grateful for the opportunity, and hope you've been inspired to bring more of God's beauty into your home.

"...the beauty of each blossom speaks silently of God's love..."

Quick! Use your herbs!

It’s time to make the most of your herbs, before the first frost. In Wisconsin we’ve been blessed with a warm autumn so far, but that can change on a dime. The easiest and one of the most rewarding things you can do with your herbs is to make herb butter. Come January, when your beautiful, fragrant herb garden is just a fleeting memory, you’ll be thankful you did.

To make herb butter, start with softened butter. I tend to add approximately ¼ cup of chopped herbs per stick of butter. You can use a single herb (just chives or basil for instance) or make compound butters, such as an Italian blend (oregano, basil, and a touch of rosemary). Check your own spice blend jars for ideas. For extra sparkle, add a bit of lemon zest to your herbs, or freshly cracked pepper. After you’ve made a wonderful array of herb butters, place them on plastic wrap, form into fairly thin logs, and freeze. You will be able to easily slice off what you need, and pop it back into the freezer.

I use my herb butters on steamed or microwaved vegetables, on baked fish, in sauces, or for sautéing. I also make “gourmet” herb butters, using special fresh European butters, exclusively for my home baked sourdough bread. Irresistible!

Herbs - An Introduction

Herbs have an endearing way of becoming an obsession when given half a chance. Once you start learning about them and begin using them you’ll become hooked! They are a delight to touch, see, smell, and especially taste. They really become part of your life.

I am by no means an expert on herbs, but they are a passion of mine, and I’ve learned to incorporate them into my life in many ways, especially in the kitchen. I’ve also gotten a number of friends and family hooked on them, and am happy to share with you what I’ve learned.

I first became aware of herbs (really aware) of herbs when I was a student at the University of Wisconsin in Madison. Many Saturday mornings, from May-October, my friends and I would trek down to the Capitol Square where one of the nation’s biggest Farmer’s Markets is held. If you ever get a chance to go, please do so – it’s terrific. Anyways, one of the “regulars” sold their homemade pesto each week, which my most of my friends and I just loved. (They had free samples) What is pesto, you ask? It is a mouthwatering condiment made typically from fresh basil leaves, with olive oil, parmesan cheese, a bit of garlic, and usually pine nuts or walnuts. It’s terrific on pasta, bruschetta, fish, chicken, and on toasted pita as a dip, etc, but I digress. What I really want you to know is that this was my first introduction to basil, and once I learned that basil was a plant that actually grew in Wisconsin, I knew I had to get some.

I’m not Martha. Can I really grow herbs?
Yes!
Let me tell you some good news…herbs are simple to grow! They really are. They thrive in average soil; they love sun, and don’t need intense watering. Most herbs hail from the Mediterranean, and so they are used to intermittent showers, sunny days, and fairly thin soil. As long as you plant them in an area of adequate sun, they will thrive with minimal fuss. However, make sure your soil isn’t heavy (i.e. full of clay) because they don’t like to sit in soggy soil – they need decent drainage. Herbs also do remarkably well in containers! I will write more about my favorite herb container combinations later.

Where should I put my Herb Garden?

Please put your herb garden, or containers of herbs, as close to your kitchen as possible. This sounds simplistic, but it is true, and essential, if you are going to actually use the herbs, and make them a part of your life. My herb garden is right off my patio, and I can step right outside my patio door, grab a handful of delectable herbs, and leap back inside in less than 5 seconds. Because they are with in easy reach, I use my herbs on dark and stormy days, not just on beautiful bright days when I feel like strolling about the garden. If you can’t locate a garden conveniently close by to your kitchen, please consider planting a container of herbs near your kitchen door, with some of the essential every-day herbs such as parsley, chives, oregano, etc.

I'll write about my favorited ways to use herbs soon. Right now, I need to get busy planting the new herbs I just bought!