Posts tagged ‘Herb’

July 12, 2012

The Teaches of Peaches | Herb Nectars

We just got back from vacation in Georgia. It’s such a great state with so many people committed to delicious food fresh off the farm.  My kind of place, really.  And to be honest, they make some mean fried chicken.

While I was there I couldn’t help but do some canning of some fresh Georgia peaches.  I basically followed this method for canning the teeny ten pounds I had into four quart jars.  In some of the jarred peaches I packed in some fresh basil,

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July 9, 2011

After the Preserves | Fruit and Herb Vinegars

I’ve got three different bottles of fruit and herbs steeping in vinegar in the dark recesses of my basement spice shelves.  Birthed out of a craving for something savory out of all the pounds and pounds of fruit Cherub and I have been picking with friends lately.  I’ve made cobblers, pies, and grunts.  I’ve made syrups, jams and jellies (albeit almost accidentally, but that’s another post).  What to do with the dregs from the blueberry syrup?  The excess from 20 pounds of cherries?  Toss them in vinegar along with some herbs.  Let it steep for a few weeks in a dark spot, shaking the jars every once in a while when you walk by.  It’s as easy as that, and the flavors are only limited by your imagination.  And honestly, can you think of a nicer hostess gift?  Just strain into a vintage bottle, and cork.  Present with a handwritten tag noting the contents or perhaps a recipe for a simple vinaigrette.  You’re most certain to be invited back.

From left to right: Blueberry Tarragon, Cherry Shiso, and Cherry Balsamic

A few guidelines: for deepest flavor use

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April 20, 2011

Backyard Foraging | Violet Salad with Goat Cheese in Phyllo

It’s early Spring, and there is an abundance of all sorts of young herbs, lettuces, and edible flowers.  They are tender, beautiful and delicious.  This is clearly the beginning of salad season.  Just pick, tear, and drizzle with the best possible olive oil.  Tonight I used dill, mint, picked thyme, parsley, baby lettuces and, as the pièce de résistance, purple and white violet flowers.

No need to source them, if you live in central Ohio and aren’t obsessive about weeding your lawn, you’ve probably got them snuggling in shady spots.  They are a most remarkable addition to a salad.  The ones in my backyard

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