The best part of growing herbs is eating them

It has been a busy month since I last sat down to write a note. Just one thing right after another. But with all the interruptions the one constant has been my herb garden. It just keeps growing. My basil got so thick I had to cut it yesterday and decided to make a batch of pesto. I love pesto. It is so good on pasta, with chicken, veggies, a big handful of fresh grated cheese and a drizzle of bright pure first pressed olive oil. But it is also good mixed in a little mayo as a sandwich spread, great on a cold pasta salad, good to dress blanched green beans. If you run out of things to use it on it freezes beautifully. Just put it in a plastic bag and get all the air out of it, fold it over, and it will freeze really well.

 

You need– 3 cloves garlic, 1 cup parmesan cheese, 1/3 pine nuts toasted , washed and sorted basil about 2 cups, 1/2 olive oil and additional to cover top of pesto in container, salt and pepper to taste. All this is gently pulsed in a food processor and voila’ you have PESTO.

{One little note, if you can’t find Italian Pine nuts (versus ones imported from China) you can use almonds. The reason I mention this is there is some thought that there is a thing called “pine nut taint” that affects ones taste buds after consuming pine nuts sourced from China. You can do a search on it for further information and form your own opinion, but I personally try to stay with US sourced pine nuts or Italian sourced nuts. New Mexico is a source for the nuts also. They can be found. And believe me, if you have gotten the toxic taste, you won’t use them again.

Well, until next time, enjoy. If you have time, join me next Saturday at Natural Grocers, in Overland Park, Kansas. for a Cooking Class. Begins at 1pm. First come, first seated. Look forward to seeing you there. Check their web site for details-www.http/naturalgrocers.com

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Tuesday morning and what has been around the corner

It certainly has been a refreshing (if not somewhat chilly) couple weeks since the last note. The weather has been delightful, frightful, warm, cold, snow, sunshine you name it and we have had it. My poor herbs are so confused they don’t know if they should stick their little heads up or burrow back under the leaves again. But lets try this again, it’s spring in Missouri, so it is time for all the lovely green plants to be brave and hang in there. Actually, this last snow we received doesn’t appear to have harmed anything, but I certainly was surprised, and so were the plants.

When you think of ketchup I bet it isn’t the most exciting thing on your grocery list. I know it didn’t used to be on mine, that is until I met Bruce Steinberg. Bruce is the inventor/brains behind the new condiment (I feel bad calling it a mere condiment it is so much more). There are several flavors, which lend themselves to different types of foods. I have a couple favorites, one being the Black Truffle Ketchup….OK, now if that isn’t special, tell me what is. I mean, does the name just make you think of a hot sizzling steak fresh off the grill, drizzled with wonderful Black Truffle Ketchup. And the best part is, all the work is done, the flavor is there, all I have to do is just pour it on. Two others flavors I really like are the Roasterie Coffee flavor and the Alderwood flavor (salmon anyone, that’s what jumped into my mind the instant I say the Alderwood flavor). But the other 9 flavors bring instant pictures to mind also. What does Lemon Twist or Thai Ginger or Habanero Heat make you think of? Yeah, me too. Makes me hungry just to think of it. Well, they are showing up on store shelves all over the metro, and soon nationwide. Here is the website http://www.finevinesketchup.com. I wish you could taste what the Truffle Ketchup did for my humble T-Bone steak. It was amazing.

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Spring Herbs and Mother Nature

No matter that Mother Nature is trying her best to give us one more snow “fit”, my herbs have had enough of winter. They have officially peeked through the leaves and poked through the ground. A close look in their resting places three days ago showed wonderful things to come. Thyme was green and robust already, rosemary was standing tall and reaching for the sun, the chives were peeking through the leaves, as were the fuzzy spearmint leaves (oh how they make me think of dessert crepes stuffed with yogurt, fresh berries, warm chocolate sauce, and the star — spearmint leaves). The peppermint leaves were winding around their little plot (aways looking for a way to escape – lol). The sage is greening up, needing a pruning to remove last years dead branches. But something just told me not to remove the protective leaves yet, and sure enough, Mother Nature seems to have just one more cold spell for us.

For those of you how are having a tough week, know I love you and am thinking good thoughts for you. Spring is a healing time of the year. It is a renewing of freshness and new beginnings. Cook something that makes you happy and that reminds you of the freshness our earth and the purity of the way Mother Nature intended for our lives to be…kind and gentle to each other, and to all living things. Simplicity is the best taste that there is.

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