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From my garden

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Garden surplus sends me hunting for recipes, so these are recipes for taking advantage of the goods I grow, especially those that tend to go crazy (figs, tomatoes, peppers, tomatillos, basil, plums, tarragon, oregano, lemon balm, mint)

How to Blanch and Freeze Sugar Snap Peas. Sugar snap peas are a fantastic spring treat, only in season for a few weeks, and naturally sweet enough to snack on raw.

How to Blanch and Freeze Sugar Snap Peas

But what if you want to enjoy them beyond their brief spring season? Freezing is the solution. If you just stick a bunch of raw sugar snap peas into the freezer, however, you'll end up with is a slightly slimy, partially discolored (brownish) vegetable. Not very appealing! Lemon Verbena Recipes: 35 Ways to Use Lemon Verbena. Starting in mid-spring, the guy I get most of my produce from brings in long stalks of verveine citronnelle, bushy with feather-shaped leaves, faintly sticky and powerfully fragrant.

Lemon Verbena Recipes: 35 Ways to Use Lemon Verbena

Rub one with your thumb and it will knock you over with a floral and citrusy scent that does bear resemblance to lemongrass, as the French name points out (citronnelle means lemongrass). The most natural thing to do with the leaves is to infuse them for herbal tea, to be served hot of chilled, but I was looking for more ideas so I turned to you — via Twitter et Facebook — and the Internet for suggestions. Here’s a compendium below; I hope you find it inspiring if you come across that lovely herb yourself! Happy pairings for lemon verbena recipes. ZUCCHINI INVOLTINI WITH ALMOND RICOTTA » The First Mess // Plant-Based Recipes + Photography by Laura Wright. Pin it! Super rustic main courses like zucchini involtini are what summer cooking is all about.

I’ll clarify that this one is totally fine to make on those summer nights when the temperatures aren’t still blazing hot. This one has a tiny bit of oven time–just a tiny bit! All of the components are cooked, so you’re just warming it all through. We douse thin zucchini slices in olive oil, salt, and pepper and then we grill them to soften and char slightly. Slow-Cooked Summer Squash Recipe.


Apple-Blackberry Crisp - Recipe - FineCooking. Lemon Verbena. Tomatillos. Peppers. Shiso. Figs. Cooking With Squash Flowers: Tips For Harvesting Squash Flowers. By Bonnie L.

Cooking With Squash Flowers: Tips For Harvesting Squash Flowers

Grant Squash blossoms are glorious golden blooms, which are not only attractive but also good to eat. Harvesting squash blossoms as food requires a little knowledge of the plant’s reproductive biology. In order to ensure fruit, you need to know when to pick squash flowers and which ones to pick. Squash blossoms are used as soon as possible but there are some tips on how to store squash blossoms to extend their best flavor. Information on Picking Squash Blossoms Flowers from summer squash, zucchini and late-season pumpkins and winter squash make tasty garnishes or even side dishes.

The female blossoms will become the fruit so in order to preserve your harvest, it is best to pick the male blooms. Advertisement How and When to Pick Squash Flowers Morning is the best time for harvesting squash flowers. Female blooms are considered the tastiest but you should minimize their harvest if you want fruit on the plant. How to Store Squash Blossoms Keep them in the refrigerator.


Garlic. Tarragon Oil Recipe. Here's one of the little secret weapons I've kept stocked in my refrigerator all summer.

Tarragon Oil Recipe

It's a simple tarragon oil. Actually, it's equal parts tarragon, parsley, and olive oil - but I think of it as having tarragon in the limelight. The grassy anise notes and electric color of the herbs permeate the golden olive oil, it's beautiful. I use it as a finishing oil on soups, as a component of anything bread-centric (open-faced sandwiches, panzanellas, etc), and as a vinaigrette base. It's ridiculously good drizzled over simple poached eggs and toast. I wrote the recipe below to yield about 2/3 cup (160 ml) of tarragon oil. Also(!) 3/4 cup / 12g tarragon leaves 3/4 cup / 12 g flat-leaf parsley leaves 3/4 cup / 180 ml extra virgin olive oil fine grain sea salt Bring a medium saucepan of water to a boil. Makes 2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe. Zucchini bread pancakes. For someone who doesn’t garden, lives pretty far from farms and couldn’t even keep a couple herbs alive on her kitchen windowsill, I take zucchini population control pretty seriously.

zucchini bread pancakes

Sure, I don’t have to lock my car door in August, I don’t have a CSA dumping boxes of it unceremoniously on my porch and then running away like a thief in the night, and it’s been a long time since I lived in a house with bats in the backyard, but I get it. The problem is real. We all must do our part. But zucchini is pesky.


Spicy Peach and Plum Salsa Recipe. Natural Sweet and Sour Sauce Recipe. Acorn squash quesadillas + tomatillo salsa.