Ahhh Spring! We are loving the change of seasons particularly because of the growing season and our own fresh produce we will be able to offer! To give you an update on the Accomac Garden – it is all plotted and ready for mid-April planting of carrots and kale. Further plantings will take place in May after the threat of frost is gone.
Even if you do not have a lot of space at home to start a full-blown garden, look into starting a container gardening project for your fresh herbs. More on container gardening in a previous post. Fresh herbs can be easily incorporated into your every day cooking!
Here are a few great ideas to try:
- Make a vinaigrette. Take ¼ cup white wine vinegar, ½ cup extra virgin olive oil, ½ teaspoon Dijon mustard and 1-2 tablespoons of chopped fresh herbs and whisk together. Season with salt and pepper, as desired. In just minutes, you will have a fabulous homemade vinaigrette to serve on salad.
- Brighten up risotto. The addition of a tablespoon of finely chopped rosemary, sage and oregano can make any batch of risotto simply sublime.
- Season your salads. The easiest way to eat herbs with minimal prep is to add the leaves to your tossed salads. Simply tear the leaves from the stems (basil, oregano and cilantro work best for this) and mix with mesclun mix for a fabulous flavor experience.
- Make an herbed butter. Soften a stick of good-quality unsalted butter and whip it with a tablespoon of your favorite finely chopped herb or herbs or even minced fresh garlic. Season with sea salt. Transfer to a serving dish and chill until ready to use. This is great on fresh bread or grilled steak.
Don’t forget about the top flavor forecast for 2011. There are a number of suggestions for using fresh herbs in interesting flavor combinations!