Category Archives: Herb Everything

Blog posts and herbal experiences

Today’s Harvest Basket 6/20

Garlic

Garlic harvest in a zone 6, southeast Missouri garden. The bulbs are ready to lift mid to late June every year.

Freshly dug garlic needs to dry and cure before storage.

Perhaps the smallest garlic harvest I’ve had in years. There is one more little late patch to harvest, but this is the bulk of the 2017 garlic crop.

The garlic heads are smaller this year. After the garlic cries on the covered porch for a couple of days, I braid the bigger heads. The rest is roasted.

Garlic Scapes

Garlic scapes are the spring bonus for growing your own garlic.

The first garlic related harvest of the season is clipping the scapes, or flower heads, from the plants.

Garlic scapes were plentiful because I planted mostly hard neck garlic. One week, I found garlic scapes at the farmers market for $2 a bunch. One of my favorite seasonal meals garlic scape pesto.

Make pesto using garlic scapes instead of, or in addition to, basil. Serve with Pappardelle, broad, flat pasta noodles, similar to wide fettuccine. (The name derives from the verb “pappare”, to gobble up.) This really is OMG food.

To Make Pesto: Puree the garlic scapes, sunflower seeds, Parmesan, salt, and pepper in a food processor until finely chopped. With the motor running, drizzle the olive oil through the opening.

How to Grow and Harvest Organic Garlic

Gently lift garlic and move to the shade.

Growing your own garlic is easy and takes very little space.

Your also get to select the type of garlic you grow, very mild or hot and pungent.

Save your biggest and best garlic head to replant in the fall. Never buy garlic again.

These smaller heads of garlic are roasted. Then, the softened bulbs squeezed into teaspoonful portions and frozen for later use.

Mild, roasted garlic is not over powering or hot to the taste. It easily blends into any recipe. Perfect for pasta sauces or garlic toast. Try it. You will never be with out fresh, local garlic.

I purchased my garlic from Southern Exposure Seed Exchange. They have a variety of hard and soft neck garlic. While I keep the best variety that I grow, It’s fun to try other types of garlic. I tend select the milder varieties and long keepers.

This fall, plant a variety of garlic. That imported no-name variety purchased at the grocery store will be your last choice.

 

 

 

 

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Today’s Harvest Basket 6 /12, 6/16

Squash blossoms and herbs

No more complaining about too many zucchini. Pick the flowers to prevent zucchini squash overload.

Pick zucchini blossoms in the morning.

Today’s harvest basket is loaded with big yellow flowers, blooms from the zucchini plant.

Fragile and short-lived squash blossoms are pricey, if you can find them at the farmers market. Any kind of squash can be used in this gourmet dish.

Add the flowers to pasta primavera, salads or omelets. Fried squash blossoms are a big restaurant hit. My favorite is baked, stuffed squash blossoms.

There is a monster squash plant in my garden.

By monster I mean, it has completely taken over the 4 ft. x 4 ft. raised bed and is creeping out several feet on all sides of the bed. It is a squash blossom factory.

The monster sized squash plant is a volunteer plant that I don’t recognize from any seed catalog. The new 4×4 raised bed is filled with lots of compost, garden waste and kitchen scraps that I’ve added since last fall. This spring, the monster squash plant appeared.

I have well-behaved zucchini plants growing in containers on the deck. The monster squash plant’s only purpose is to produce flowers. I don’t want more zucchini squash, for heaven’s sake.

Pick flowers in the morning. Rinse and hold in cool water until time to prepare. Freshly picked flowers will stay fresh for a couple of days when wrapped in damp paper towels stored in the refrigerator.

The only purpose of this squash plant is to produce blossoms. I did not grow this zucchini for squash. Collect blooms every day or two.

Oven Roasted Stuffed Zucchini Flowers

Remove the stamen from the flower.

Yield: Serves 4

Ingredients:
  • 12 zucchini blossoms, center pistil or stamens removed
  • 2 teaspoons minced fresh herbs (such as parsley, basil, thyme, mint)
  • 2 tablespoons pepitas and/or sunflower seeds
  • ½ cup ricotta
  • 1 egg
  • salt and pepper (optional)
  • olive oil, for drizzling

 

Add 1 or 2 teaspoons of cheese mixture.

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or line a sheet pan with parchment paper.
  2. Gently remove the stamen from the center of the flowers.
  3. Combine the ricotta, herbs, pepitas, sunflower seeds and egg together. Season with salt and pepper (optional).
  4. Carefully open the blossoms and stuff with the 1-2 teaspoons of ricotta mixture per flower depending on the size of the flower. Gently twist the flower at the end to enclose the filling.Lay stuffed zucchini flowers on prepared sheet pan or baking dish and drizzle with olive oil.
  5. Bake for 25 or 30 minutes, or until the baby squash is tender-crisp and blossom starts to brown on bottom.

Suggestions. Add 1 Tablespoon garlic pesto or any pesto to ricotta mixture instead of chopped herbs. Serve warm squash blossoms with pasta sauce on the side for dipping.

I grow zucchini from seed in containers. Container Zucchini Astia  from Renee’s Garden. Serve roasted, sautéed, grilled or baked.

Pick squash when about 5″ or 6″long.

 

Too many zucchini? Go To: my Pinterest board Zucchini Everything

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Chervil – You Can GrowThat!

If you don’t grow your own, you probably will not have the privilege of  enjoying this fresh herb in the spring and fall. Chervil’s delicate anise flavor and dainty appearance make this a must grow herb for herb gardeners and foodies.

Chervil Anthriscus cerefolium, is a mild flavored, delicate cool season annual.

Direct seed chervil in early spring. Plant in filtered sun or light shade if climate is hot areas. Sow seeds an inch apart in well worked soil. Barely cover and keep soil moist. Germinates in 10 to 14 days.

Chervil grows to 10 -12 inches tall.  Once seeds germinate and grow 1 inch tall,   thin seedlings to one plant every 6 inches or so. Chervil has a delicate tap root and does not transplant well.

Plant chervil in partial shade or, in the spotty shade under other plants. It grows best in moist soil and cool spring weather.

I use chervil (pronounced SHER-vil) in delicate dishes, like tomorrows breakfast omelet. Sprigs of chervil will top the deviled eggs and, in a nonmayonnaise based potato salad.

As soon as the weather heats up, chervil plants bolt (flower and set seed) By June, my plants have set seed. After seeds are brown and dry, I’ll collect them to reseed in the fall and  next spring.

Although you probably aren’t going to eat enough chervil to make a nutritional impact, it is a flavorful source of calcium and potassium.

Chervil is a delicate annual, growing only in cool weather. It’s a great herb for succession planting. Add a few seed to the garden every week in the spring to extend the season as long as possible.

Fines Herbes

Add fresh chopped chervil at the last-minute to enhance to bright flavor in any dish.

The famous French herb blend uses chervil. The combo includes chervil,  parsley, chives and French tarragon. Fines herbes (pronounced feens-erb) is best used fresh because the herbs lose a lot of flavor when dried.

 

 

 

Remember, anything you grow as an early spring crop can be grown  fall crop. Sometimes veggies are even more successful since the soil is already warm.

Chervil Herb Butter

One of the best ways to preserve chervil is in butter.

  • 1 stick of butter
  • 1 Tablespoon finely chopped chervil
  • 1 teaspoon lemon juice

Blend lemon juice, and chervil into softened butter. shape butter into a log and chill. Refrigerate or freeze butter log.

Chervil is sometimes used as a tarragon substitute. When cooking with chervil, add to dishes at the ending of cooking to preserve the delicate flavor.

Use chervil or chervil butter in omelets and scrambled eggs.

Companion plant chervil near cabbages and kale. Chervil is said to help repel slugs. It is easy to grow as a container plant.

Chervil is a delicate herb with a short season. It’s rare that you will find it in the market. If you want to enjoy this herb, it’s best to grow it from seed. Make sure to save some seed so you can grow it again in the fall.

adding mixed herbs to the pot outside the kitchen door. Fresh Fines Herbs are always at the ready.

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Todays’s Harvest Basket 5/24

I gathered our dinner directly from the garden today.

Still gathering cool season crops. Peas, radishes, green onions, kale, chervil and cilantro.

The egg basket is over flowing, so we will have a picnic favorite, herb deviled egg with dinner tonight. I have lots to lacy-leaved chervil and picked extra for my morning omelet. Delicate chervil is only in the garden for another week or so. It is my favorite fair weather herb.

What’s for Dinner?

  • Kale salad with green onions, home-made herb vinaigrette, topped with hemp seeds and currants.
  • Deviled farm fresh eggs sprinkled with chervil and chives.
  • Open-faced radish sandwiches, a springtime-only special: Simply fresh thin-sliced sourdough or baguette, fresh butter, salt, thin sliced radishes.

Chervil Anthriscus cerefolium, mild flavored, delicate lacy leaves. If you don’t grow your own, you probably will not have the privilege of  enjoying this fresh herb in the spring and fall.

I use chervil (pronounced SHER-vil) in delicate dishes, like tomorrows breakfast omelet. Sprigs of chervil will top the deviled eggs and, in a non-mayonnaise based potato salad.

Chervil is a delicate annual, growing only in cool weather. It’s a great herb for succession planting. Add a few seed to the garden every week in the spring to extend the season as long as possible.

Fines herbes, the French herb blend uses chervil. The combo includes chervil,  parsley, chives and French tarragon. Fines herbes (pronounced feens-erb) is best used fresh because the herbs lose a lot of flavor when dried.

Sweet and tender spring peas will be tossed into a stir-fry or used as dippers on a veggie tray.

2 Cool Seasons
Remember, anything you grow as an early spring crop can be grown a a fall crop. Sometimes veggies are even more successful since the soil is already warm. This fall, give peas a chance.

 

Spring kitchen bonus.

Pick chervil, chives and cilantro often, to encourage plant growth. Keep the cut stems in a glass of water on the kitchen counter, making it easy to add fresh herbs to any dish.

The peas, radish and herbs are grown from seed purchased at Renee’s Garden Seed.

When fresh herbs are not available, get Fines Herbes at Penzeys Spices .

My handy husband, Jeff, made the harvest basket.

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Today’s Harvest Basket 5/11/17

Spring greens

First basket of the season!

Baby turnips, green onions, cilantro and mustard greens. PBH

Baby turnips, green onions, cilantro and mustard greens, These little turnips will change your mind if you don’t like turnips. They are small, radish-sized Japanese turnips. Sweet and good raw, eaten like a radish, grated into a slaw or served on a tray of roasted root vegetables.

The seeds are from Renee’s Garden. Always order enough seed so you can grow a spring crop and a fall crop. It’s the only turnip I grow. They don’t take up much space and are ideal for succession planting. Great for filling in any blank spots in the garden.

(FYI, Savor The Luxury Of Growing Your Own. Aromatic Herbs 20% Off Through 5/31. Order cool season crops and the herbs to freeze or dry in the fall.)

The rest of the basket was mostly thinnings.

I thinned the mustard greens. This early in the season, they are mild, but still a little spicy.These  greens are tender for a quick stir-fry addition to any mix of leafy greens or add a couple of leaves into the salad bowl mix. Mustard greens are too hot for me, but a little in a mix of greens or salad greens will add a bit of sparkle.

I always plant onions too close, planning on thinning the green onions until they are 6 inches apart.  My thought, you can never have too many onions.

Red Torpedo Onions A favorite. Makes beautiful pickled onions.

Keep a few green onions chopped in the fridge when green onions are abundant. If the are ready to use, I use more onions in salads, loaded baked potatoes, potato salad, topping enchiladas.

Alliums, in my garden a red, white, Cipolini onions, leeks, garlic and chives. The fall-planted garlic looks like we will have a good crop this summer. Thinned baby leeks made the best onion soup this spring.

Cilantro is popping up every where from volunteer seed that made it through the winter. It is really growing like weeds between the beds and showing up in surrounding  raised beds.

Plant this herb a few seed every two weeks so you always have it for canning and recipes. Usually cilantro is long gone from the garden when tomato salsa making season happens in August.

Thy hand hath provided.com has a genius recipe  for Cilantro sauce, a condiment frozen in tiny portions, ready when ever you need. Gather up this fresh herb now and you will have all you need for you tomato and salsa recipes.  I faithfully return to this site when it is tomato soup canning time.

You will get better production and higher yields per plant with properly spaced plants.

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Getting Ready For Canning Season

Grow your own herbs

Time to refresh the spice cabinet.

Time to gather all the herbs and spices needed for canning and pickling this summer. I’m planting several herbs, including half a dozen different types of basil. And, I’m putting in an order to Penzeys to refresh the spice cabinet.

Learning about herbs

Add 1 bay leaf. Really? I always believed bay leaves were a lie. A pretentious herb. Maybe because they didn’t make a single bit of difference in any recipe when I was a kid. Pot roast tasted exactly the same whether you a 1 or 2 or 0 to the pot roast.

But the Kroeger tin box the held the little grey bay leaves above the stove had been there for years in the hot, humid kitchen. So now, 50 years later, I refresh my bay leaf supply every year.

Bay Leaves are Bay leaves are also spiciest when dried. But old bay leaves are tasteless. Today I proved to myself that bay leaves (Laurus nobilis)  do have taste and are also a fragrant herb.

Herbal Taste Tests

First, dump those herbs that have been in your cabinets for years. If you can smell nothing or haven’t used that jar of herbs for a couple of years, toss them. Buy a small amount of fresh herbs.

1. Bay Leaf  Tea

Add a few bay leaves to 2 cups of boiling water. Steep 5 minutes.

Do this test with any herb to learn about its unique flavor. Make a cup of tea. That’s it.  A cup of hot water and a tablespoon of herbs. Let it steep 5 minutes, taste the herb flavored water.

I add several leaves to a pint jar of hot water, put a lid on it and wait 5 minutes. There is enough tea for two cups, if you can talk someone into taste testings with you.

2. Herb Rice

Herb scented rice. Add a few bay leaves to the rice cooker at the beginning of the cycle.

Do this test to check how this herbs flavors food. Make a batch of plain white or brown rice. Add 2 or 3 bay leaves (or other herb) and cook the rice with no other seasonings, except an optional small amount of salt.

I use a rice cooker. So, I use a cup of rice and two cups of water, 3 bay leaves. When the rice is cooked, fluff and taste it plain and with a pinch of salt. I get light floral scent and mild earthy hint of flavor in every bite of white rice.

3. Herb Omelet

1 tsp butter, 2 eggs, 1 Tbs chopped chervil, 1 Tbs shredded cheese.

My favorite spring mornings begin on the deck or patio. Make the coffee and an omelet. Maybe through a slice of bread in the toaster. Dine outdoors with the humming birds and bees buzzing about. Songbirds sing and your plan for the day becomes clear.

Herb omelets are one of the delights of spring breakfasts on the patio.

A great way to educate yourself to the unique flavors of a fresh spring herb is in an omelet.

2 eggs

a buttered skillet with 1 teaspoon of butter.

1 Tbs fresh chopped chervil (or chives, cilanto, parsley*.)

1 Tbs shredded Swiss cheese ( or American or mozzarella, optional.)

The first herbs to pop up in the spring are some of the most delicately flavored herbs of all. A simple 2 egg omelet with a sprinkling of a teaspoon or two of fresh chopped herbs. Maybe add a tablespoon of mild shredded cheese, salt, pepper.

Herb omelet or scrambled eggs with chopped fresh herbs, it’s your choice. Try this method with just one herb per omelet to learn about the flavor of each herb.

I’m not going to get into how to make an omelet or scramble eggs. My mission is growing and enjoying herbs. An omelet made with fresh spring herbs is flavorful enough that you don’t need a lot of filling ingredients.

With more experience, experiment with herb combinations. My favorites are Fine Herbes: chives, tarragon, and parsley. Or any combination of these herbs.

This breakfast tastes even better served on the patio with a big cup of hot, black French roast coffee.

My favorite herb omelet is chervil and Swiss. A couple of slices of buttered and salted baguette with radish slices complete the perfect spring meal.

1 large Bay Leaf = 1/2 teaspoon broken = 1/4 teaspoon crushed

Substitute one fresh leaf for every two dried leaves.

More

Discover the flavor of  herbs with herb vinegar.

I show case single herbs in my herb vinegars. Save the flavor of delicate spring herbs by making herb vinegar while herbs are at their peak.

If you don’t think herbs have much to offer, it could be because you tasteless herbs are old. Buy a small starter plant and try some fresh herb leaves in your recipes this season. I don’t think there would be any point to raising tomatoes if  I didn’t also grow basil.

* Seed Sources

Renee’s Garden – Annual herbs are grown from seed. Chervil, cilanto, parsley and dill. Plus, chives, parsley calendula and nasturtiums.

Bay Leaves

The plant’s Roman name, Laurus nobilis, comes from the word laudare, to praise, and a crown of bay leaves has been a sign of  honor, as in the Olympic Crown of Bay Leaves.

 

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Radish Report

The vegetable garden update. See What’s Growing Now, Including Today’s Harvest Basket and Plant Tips

The first garden harvests every year will fill the salad bowl. By May,  there will be a steady source of radish, green onion and lettuce. I’m growing a lot of Sanguine Ameliore lettuce. Greens are on their way.

Lettuces, radish and onion are waiting to be thinned out in My Garden Post*.

Keep thinning chard, mustard and, kale. Those baby leaves will also go into the salad bowl.

Try growing Watermelon or “Beauty Heart” radish from China. Since they do best in cool weather, I may have to wait and replant in the fall. I’ll wait to see if I have any left.

When you order radish seed, order extra. They are always a good spring salad accent and I will always plant them in a fall garden. Red globe radishes have plenty of potassium, vitamin C and folate.

Because they come up so quickly, use radishes as row markers as you plant other vegetables in the garden. Mix them and plant in with lettuce and spinach greens. Peppery radish sprouts are great on salad or sandwiches.

Watermelon radishes go bigger than the traditional spring radish.

Other pink, red, purple radishes are coming up sparsely. A squirrel is digging them up fast than I plant them. But I continue to reseed and have covered the radish seed with chicken wire.

We have had a few prized crunchy radishes for salads. I’m waiting for the day there are enough radishes to serve with butter and bread.

Radish Sandwiches With Butter And Salt

Heavenly spring flavor, simply a baguette, butter, salt, radish and a few herbs. It’s a very French picnic recipe. Add chives or chervil and maybe a leaf or two of arugula for a sandwich.

First baguette, butter, salt, radish and chives sandwiches of the spring. PBH.

Nobody can do Radishes with Butter and Salt any better than Ina Garten. Her version is a lovely way to show off your beautiful whole radishes.

I’ll continue to plant radish seed until it gets too hot to grow them. Then, I’ll plant them again in September and October. Fall radishes are mild and crisp.

My beautiful radishes are from

Renee’s Garden SeedsThe finest heirloom, certified organic seeds for the home garden.

Mary’s Heirloom SeedsHeirloom, open-pollinated, non-gmo untreated & organic seeds

  • My Garden Post will be replanted with dwarf tomatoes and herbs for the summer. You can buy My Garden Post from this Oh! Grow Up Blog. We both benefit. You save money and I get credit for your order. Use this code: 50offMGP at checkout to save $50 for My Garden Post with Drip Irrigation.

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In Praise of Onions in April

April in National Poetry Month

Growing onions takes very little space. Plant in containers or tuck into empty spaces between other vegetables.

The raised beds are ready and waiting to be planted. About half the onions are already in the garden.

The garlic planted last fall is thriving. Early bird chives have been up for a couple of weeks. The leeks and sweet onions are just waiting for me to work the soil and plant.

Ode To The Onion

     by Pablo Neruda

Onion
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle
happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as a planet
and destined
to shine,
constant constellation,
round rose of water,
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

When little onion starts arrive in the mail, they don’t look very promising.

Plant. It’s onion planting time. Onion starts and onion sets are at the garden centers now. Plant them 1″ deep and too close, thinning them out to use as green onions, spacing about 4″ apart. Choose a full sun area with well-worked soil.

Spacing depends on the variety of onion. Generally, planting to 3″ – 4″ inches apart for green onions and thinning to at least 5-6 inches apart for large bulbing onions. Proper spacing will affect the size of the mature onion.

Weed and water. Onions have every shallow roots, so don’t let them dry out. Keep onion patch weeded. Do not make them compete for nutrients in the soil with weeds. When the onion tops start falling over, stop watering. Allow the soil to dry and more of the tops fall over.

Harvest. Wait for most of the onions to fall over. You can bend the stems of any remaining upright plants, signaling the plants to enter dormancy.

At this point, stop watering and leave the onions in the ground for 7 to 14 days (depending on how dry or humid your climate is) to allow them to fully mature.

Pull onions in the morning and leave them laying on the ground to dry for a day or two.

Cure. How long your onions will keep depends on this critical step and how you handle them after harvest.

Spread the onions out in a single layer. Choose a shady spot or a covered porch. I use an open garage with good ventilation. Do not clean off the onions.

Turning the onions every few days, this curing process will two to three weeks. A shaded area with good air circulation is very important. The stems and roots must be completely dry.

The papery outer skins will tighten around the bulbs and a few layers of the dried onion skins will fall off when removing the stems. Clip off the roots and stems.

Sweeter onions won’t store as long as stronger onions. Use the sweeter onions first. Store onions in a cool, dry, well-ventilated area in mesh bags or netting to permit airflow.

My Favorite red onion recipe.

The red onions turn pink and are quick to make. Great with sandwiches or in potato salad. Keep a jar of them in the fridge for up to two weeks.

‪Pickled Red Onions‬

1 tablespoon sugar
1 teaspoon salt
1 ½ – 2 cups of white vinegar
herb sprigs or peppercorns (optional)

Slice 2 or 3 medium size red onions in 1/4” slices.

In a small sauce pan, add sugar, salt and vinegar. Heat and stir until sugar and salt are completely dissolved. Add onion slices. Heat through and cook for 1 minute.

Add a sprig of herbs or a few peppercorns to the bottom of each container or jar.
Pack onions into pint canning jars or a container with tightly covered lid.

Pour vinegar over onions to completely cover the onions. Close the jars or containers and refrigerate for 24 hours.

Keeps up to three weeks in refrigerator.

Suggested herbs: oregano, dill, small nasturtium leaves.

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Julia’s Ratatouille

The Ratatouille harvest basket.

Ratatouille makings. Tomato, eggplant, peppers, squash.

An old fashioned vegetable dish, ratatouille is a combination of all the things I grow in my garden. Julia’s Ratatouille is garden gold in your freezer.

Once you master a great dish like ratatouille, you become confident enough to try variations.

I can hear Julia Child talking about this dish. The full name of the stewed vegetable dish is Ratatouille Niçoise. Her recipe is the classic, start there and then adapt it to your taste.

It’s time to make ratatouille when there is an abundance of eggplant in the garden. Usually the last main crop vegetable to produce in my vegetable patch, eggplant is the star of my version. If your don’t like eggplant then leave it out of the recipe. 

This dish very quickly uses up the seasonal glut of produce that happens in August. By now, I have all the zucchini, tomatoes and eggplant that I can eat. I grow every vegetable that goes into this simple French peasant dish.

This dish is a celebration of my garden bounty. It’s a thanksgiving meal at the peak of the growing season.

Cabin fever cure

Make a double batch because this stew reheats well for the next day or hoard it for your lunches. Make this dish and freeze it. This winter, when the snow is falling,  a reheated ratatouille meal will taste like a garden party in your mouth.

Reading seed catalogs while eating a steamy bowl of home-grown and homemade ratatouille is a ritual guaranteed to cure cabin fever. That vegetable casserole inspires my wintertime seed order.

Julia’s Ratatouille is garden gold in your freezer, A true example of your garden prowess.This versital vegetable casserole can be a featured entre, a side dish, lunch for many cold winter days.

I freeze it in portions for one or two.Serve it over noodles or rice for a heartier meal. Add a slice of crusty bread. Make plans to go to Paris some day.

Here is my version:

Ratatouille home-grown and homemade  IMG_2132

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Grow your own leeks, garlic and onions

A Little Leek Love

Known best in French cooking, leeks are often overlooked in our home gardens. Leek Potato Soup, or vichyssoise, is a cold soup that every French chef has mastered. I use leeks in potato leek soup, three onion pie, and vegetable soup.

Leeks are expensive at the grocery store but you can grow them for pennies. They take up little space, have very few pest or disease problems and can be grown in containers.

Plant leeks deeper than onions. Continue to mulch plants as they grow to increase the tender white part.

Plant leeks deeper than onions. Continue to mulch plants as they grow to increase the tender white part.

Grow leeks from seed or starts. It will probably be your first late-winter or early spring crop. Onions, leeks, garlic can take a late snow or freeze.

Tender young leeks can be used as scallions or green onions.

Plant starts deep er than onions. The deeper, the better able to retain moisture. Select well worked soil with plenty of organic matter.

As leeks grow, continue to mound soil over the stems to blanch them, creating more of the white, tender part of leek. Consistent moisture will encourage tender leeks. Thin leeks to grow six inches apart.

Use only the tender green and white parts.

Use only the tender green and white parts.

Grow vegetables – Make Soup

Grow your own soup. Garden fresh vegetables are loaded with nutrients and cost very little to make. If you don’t think you have time to make soup, make a double batch and freeze half for a busy day. Make soup in the crock pot. Soup usually tastes even better the next day. What could be faster than that?

Chili, chicken and noodle soup, vegetable soup and stews of any kind are better and usually have less salt when made from scratch. I love soup and will be sharing some soup gardening and soup making tips from time to time.

Potato Leek Soup

Jazz up your favorite potato  or cauliflower soup recipe by adding leeks.

Potato soup is a winter time favorite of mine. The leeks in the garden will continue to grow and I will pull them as I need them for Potato Leek soup. Simply add leeks or replace the onions in your favorite potato soup recipe.

I make this big batch because this soup is even better the next day. You can make half this recipe, but I bet you will wish you made more.

Basic Potato Soup

Makes about 8 servings (about 2 quarts).

  • 6 medium potatoes, peeled and sliced
  • 2 carrots, chopped
  • water to cover
  • 6 celery ribs, chopped
  • 1 onion, chopped OR, chop 2 or 3 leeks
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups milk
  • nutmeg to garnish

Directions:

In a large sauce pot, cover chopped potatoes and carrots with water. Cook in water until fork tender.

Drain and set aside carrots and potatoes, reserving cooking water.

In a Dutch oven, while potatoes are cooking, saute onion and celery in butter until tender. Sprinkle in flour.

Slowly add milk. Bring to gentle boil, stirring until thickened. Add carrots and potatoes, salt and pepper. Gradually add cooking water until the soup in the desired thickness. Taste and adjust seasonings. For smoother soup, use a potato masher or stick blender. This will thicken the soup and create a smoother texture. Add additional cooking water or milk to taste.

Grate a little nutmeg to garnish soup.

potato leek soup with sausage

Potato and Leek soup with kielbasa.

Go Gourmet:

Top your soup as you would a loaded baked potato, crispy bacon, grated cheddar cheese, green onions, a dollop of sour cream or a pat of butter.

Bake: Use baked potatoes instead of boiling potatoes.

Veggies: Add a cup of frozen or fresh vegetables in the last few minutes of cooking to thoroughly heat through all ingredients. Try green peas, chopped kale, corn

Meat: Plan on adding a half a strip of crumbled bacon on top of soup. Use crumbled chorizo or Italian sausage

Herbs: Stir in chopped parsley, celery leaves, chives or thyme.

Enrich: texture and flavor with 4 ounces of sour cream, plain Greek yogurt, cream, butter. Add a little at a time.

Leeks, chopped

Chop tender young leeks to freeze for soups and casseroles.

If you do not like onions, try leeks. They are  milder and easier to digest. These mild alliums are beneficial for cardiovascular and digestive health. Research points to leek’s  potential to fight cancer.

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