If you’ve been thinking of growing your own herbs, you should absolutely do it! The next time you want a few leaves of rosemary or basil, you can just pluck them off your plant instead of running out to buy them.
You can get started on your own kitchen garden at our Annual Plant Sale.
New this year is our Herb Six Pack
Annual Plant Sale sponsored by North Country Master Gardener Volunteers, Saturday, May 18, 8:00 -11:00am (or until plants last) at the Station Building, 1035 E. Maple Street (Hwy 70). For sale: Heirloom Tomatoes, Peppers, Natives, Herbs, and Cannas
A recipe to try this summer..
No Knead Rosemary Bread
2 1/2 tsp. instant yeast
2 C. of warm water
1 T. sugar
2 tsp. salt
4 C. flour
2 tsp. chopped rosemary
Put the water and sugar in your mixing bowl and stir well.. add the yeast and stir again
Add two cups of flour and stir well then add the other two cups of flour, salt and rosemary mix well with a wooden spoon
Cover with a damp tea towel and let rise for an hour
With oiled hands divide dough into bread size or form into buns
Bake at 375 degrees 30 to 35 min.
Serve with Herb Butter if you missed the recipe click below
Carla TePaske ~ NCMG
Photo Credit: Carla TePaske
We all are starting to dream of our summer gardens. Sometimes while we are planning our gardens we want to try something new. If you have not tried growing herbs, I suggest give it a go this garden season. There are so many wonderful ways you can use herbs in your cooking, drinking and daily health.
We will be sharing ways to use herbs here on the blog and at our garden events.
A simple recipe to get your taste buds ready for fresh herbs.
Soften the amount of butter you want in a warm bowl with a fork.. add a squeeze of lemon and two or three tablespoons of chopped herbs. Shape into a ball. Cling film and store in the fridge. Slice off as you need it.
Great for .. potatoes, veggies, chicken and on toast.
Herbs to try..
Carla TePaske, NCMGV
Have you used all your garlic scapes?
If you have not, I have a great idea and recipe for you.
2 cups garlic scapes, roughly chopped
1/2 cup grated Parmesan cheese
1/2 cup walnuts
Pinch of salt
Pinch of pepper
1/2 - 3/4 cup of olive oil or sunflower oil
*note: feel free to mix in other herbs like basil, mint, cilantro, parsley or even kale to make the pesto more mild. We love garlic, so we do not mind!!
1. Add garlic scapes, Parmesan, walnuts, salt, and black pepper to food processor and scrape sides to make sure all ingredients are incorporated.
2. Turn on processor slowly add 1/2 cup oil. Once added, stop the processor and scrape sides to make sure all ingredients are incorporated.
3. Taste and adjust seasoning with salt and pepper.
4. If pesto is thick, add more oil while the processor is running.
5. Process pesto once more until it is creamy, about 1 minute.
6. Load the pesto into your preferred containers and store in your chest freezer for up to a year.
We enjoy using our pest for a dip with pretzels or chips.
We also use on homemade pizza.
The link below is where I found helpful tips on growing garlic and the pesto recipe.
Creative Vegetable Gardener
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