Wednesday, September 24, 2014

Herb Vinegars

The night temperatures are getting down below 50 degrees. So it is time to seriously start harvesting and preserving. I have heard horrid rumors that this winter is going to be harsher than last year. Oh my.

Number one is making Opal Basil Vinegar.





I love this vinegar. It is so tasty and so beautiful. So easy to make.
Here is what I do:

Put your white vinegar in a pan and bring it to a boil. Do not let it boil Then infuse fresh Opal basil into the vinegar I often use the jug that the vinegar was in and stuff the basil in and then add the vinegar. I good rule of thumb is 1 cup vinegar to 2 cups herb.

I then let this cure for a month in a dark closet. Then I strain it and add a beautiful basil blossom to a fun bottle. This is beautiful and wonderful vinegar.

I use it in the following recipe and it adds a deep flavor.

Broccoli and Cauliflower Salad Recipe

1 head cauliflower
1 bunch broccoli
2 stalks celery
1 cup sugar ( we don't do sugar so I use Splenda )
2 Tblsp poppy seeds
1tsp salt
2 tsp dry mustard
1 onion finely chopped
1/2 cup Opal basil vinegar
1 1/4 cup salad oil

Break the veggies into small bites. Add celery Mix the rest together and add to the veggies Refrigerate for three hours

So many ways to enjoy this vinegar. It is wonderful.

Thursday, September 18, 2014

Today was a fun day. A great garden club here in Shelbyville came today. I was going to do a lecture on herbal vinegars. But really ended up talking herbs and basil for an hour


They were all so interested and so enthusiastic of my gardens. I was very worried since my garden time has been so limited and I felt like they were not great.

But the ladies all were so wonderful and loved the gardens. It was very uplifting.





It helped me remember how much I love sharing my garden with people who love gardens. What a great day.

Thursday, August 21, 2014

Please no frost on the pumpkin yet. Thatcher and I planted this pumpkin. Maybe a little early for Halloween.


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Wednesday, August 20, 2014

What is important

It is very important to me to use what I grow. After working from 7 to 4. I came home and canned tomatoes. I am very committed to using what I grow or preserving it for future use. If I can not use it I will find someone who can.
.
I grow great food. So tonight I canned tomato sauce and will have my garden treasures all year long.








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Location:Colony Dr,Shelbyville,United States

Wednesday, August 13, 2014

Herb Yarb

Nothing lifts my spirits like working in herbs. So after what had proven to be a challenging day at the office I retreated to my small herb garden in front of my herb house.





It actually looks pretty good except for two areas. One right next to the new beehive and the other where I had delayed cutting the oregano that I let bloom for the skippers and the bees.





So I set to work. My beehive has been so much fun. I can't wait to blog more about it. It was a gift from my brother Ben. But I just hated to cut the oregano until the skippers stop flitting around and the bees had had their fill. But I must cut. I just can endure the site.








Ok I feel a little better. Now to the tons of squash and tomatoes I need to address

Tuesday, July 29, 2014

Easter Lily Love


Well I just looked at my Blog and I cannot believe it has been almost a month since I posted. It has been a garden filled month. I have been writing several articles as well so time has been short.

We are having a family memorial for my mother this weekend. These are the Easter Lilies we had for her visitation. I have never had these Lilies bloom twice in a summer before.

Must be Mom's love shining through.










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Monday, June 30, 2014

Basil Cookies

Last Saturday we had a Employee Appreciation Picnic. It was lots of fun for all We all brought pitch in food, and that is always good eating. I brought two of my favorite marinated veggie salads, my Dad's homemade red hot applesauce and Orange Basil Cookies.

Maybe because the food took longer to cook and everyone was snacking on them or maybe because they just good; my Orange Basil cookies were the hit of the day.

This is a old recipe I pulled from my files but so easy and an unusual way to use basil. Give it a try and you will have everyone asking for it!!!








Recipe

Orange Basil Cookies

1/4 cup butter
3oz cream cheese
1 egg yolk
1 TBLS orange juice
1teaspoon orange peel
1 Box orange cake mix
1cup nutmeats and raisins (I use pecans)
2TBLS dried basil

Mix together butter, cream cheese, egg yolk, juice and cake mix. Stir in the nutmeats and basil. Chill dough at least an hour. Roll into 1/2 inch balls and place on buttered cookie sheets. Flatten each one with a fork. Bake in a pre- heated oven at 350 degrees for 12 to 15 minutes

Then sit back and just wait for the complements !!! Enjoy.


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