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I Yet the questions that I am asked the most seem to indicate that although there are many of you growing your own herbs, you are stumped by how to use them. We started offering gardening and cooking classes last year with this in mind: Let’s see if we can inspire participants to cook with the herbs that they now grow, try growing some new ones, and experience the myriad aromas and flavors of these oh- so- useful plants? After an enthusiastic response, we decided to expand our class offerings this year and emphasize a hands- on approach, where participants can learn pruning and propagating techniques, harvest their own herbs from our garden beds, and discover straightforward, healthful ways to cook with them. Rowena Morrel, Editor of this magazine, was kind enough to lend her culinary expertise last year to our classes and will be joining us this year for several as well. If you’d like to learn more about how to cook with the herbs in your garden, see our ad in this current issue, find our full schedule of classes at our website, www.harvestthymeherbfarm.com or give us a call at (540) 324- 0151. Here are some recipes featured in past classes. Feel free to substitute with whatever herbs are freshest in your garden- that’s the fun of it! Grilled Romaine Salad with Roasted Garlic Dressing This is a fun twist on Caesar salad and is a perfect starter for steak and vegetables on the grill. The dressing can be made ahead and refrigerated; let it come to room temperature before serving. If whole heads of romaine lettuce are used, strip off the outer leaves to reveal the hearts and save those leaves for another salad. 1 head of garlic, cloves
peeled and separated Preheat oven to 350F. Place the whole cloves of garlic in an ovenproof dish. Drizzle with olive oil and place thyme sprigs around cloves. Cover tightly with foil and place in oven. Roast cloves until fragrant, soft and golden, 30- 45 minute. Let cool, then strip thyme leaves from stems and discard stems. Light a grill. Place garlic cloves and thyme in blender or food processor. Add buttermilk and lemon juice and blend to a puree. With machine on, slowly pour in the one cup of olive oil until blended. Season the dressing with salt and pepper. Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over high heat, cut side down, until charred in spots, about 20- 30 seconds. Turn the romaine over and grill for another 20 seconds. Transfer the hearts to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with the Manchego cheese and serve right away. --- Lemon Verbena Sorbet Editor Rowena Morrel made this last year for our first class and it was all everyone could do not to lick the bowl- it’s that good! Fresh lemon balm can be substituted for the lemon verbena. 1 ½ cups
fresh lemon juice Combine lemon juice, simple syrup and lemon verbena in glass container and chill. Beat egg whites to soft peaks and fold into chilled lemon mixture. Follow directions for your ice cream maker and serve chilled. Simple Syrup Measure one cup sugar and one cup water into small saucepan and bring to a boil, stirring to dissolve sugar. Boil 1 to 2 minutes and then remove from heat and let cool completely before using. Can be made in larger batches and refrigerated up to one month. For more articles and information
about In the Kitchen, check them out online at: |
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t seems that wherever we
go, people ask questions about the herbs they grow. I am always
heartened by the number of readers who do grow culinary herbs:
there’s no better way to get freshness,
flavor and inspiration in the kitchen than to harvest vegetables
and herbs from your own garden. Even those who don’t have the
time or space for a conventional garden manage to make room for a
few pots of basil and chives on the deck, or a rosemary plant that
is faithfully hauled inside every winter. Having fresh- cut herbs
at your fingertips is like money in the bank and can transform even
the simplest meals.
