Tag Archives: mint

Today’s Harvest Basket 6/18/2014

June 18, 2014

Parsley, mint, onion, ity bitty carrot.

Fresh parsley  + mint make the best tabouleh.

Fresh parsley + mint make the best tabouleh.

I always grow more parsley than we can eat. It is because of the rule of three. Grow one for me, one for others, one for the wildlife. Tabouleh is made with ingredients from my garden plus bulgar, a squeeze of fresh lemon and a bit of olive oil.

When tomatoes are producing, stuffed tomatoes are a good lunch.

When tomatoes are producing heavily, stuffed tomatoes are a good lunch.

Tabouleh will have a lot of parsley and mint in tonight’s dish. Next week when we have TONS of cucumber, the recipe will be heavy on cucumbers. Finally, when the tomatoes are the star of the garden, there will be a lot more tomato in the recipe.

About that carrot, it was harvested because I was thinning the carrots to encourage¬† them to grow straight and tall. When we have enough for carrot cake, I’ll share my recipe. But, it looks like it could be awhile before we have fresh carrot cake.

Take a jar of cool water to the garden. Plung herbs and leafy greens in cool water to prevent wilting.

 

This mint is called chocolate mint. It tastes nothing like chocolate. The stem is chocolate colored.

It is one of my favorite  mints because it has a pure mint flavor. It is a very bright, clean taste.

I keep it from growing out of control by using it at least once a week, clipping a generous portion to put in sun tea.

I buy mint from Richters Herbs.

Richters has a huge selection of herbs and a stunning variety of mints.

Todays Harvest Basket

July 19, 2012

chard, mint, tomatoes

chard, mint, tomatoes

Todays harvest included lots of small tomatoes, some mixed varietys of chard, and a hand full of mint that will go in tabouli and iced tea.

This is how I keep the mint under control: every day I make sun tea. I snip a

Mojito mint planted in terracotta drain tile

bit of mint off one of the four varieties each day. So, once or twice a week each mint (or the lemon balm) gets a bit of a trim. And I get fresh mint for cooking or for my sun tea.

The tomatoes are mostly Riesentraube Cherry Tomatoes, an old Pennsylvania Dutch heirloom tomato meaning “giant bunches of grapes.” They are larger than most cherry tomatoes. and the distinctive thing about them is the little pointy nipple on the end of every tomato.

tlnb – the little neighbor boy-¬† came by today and told us we would miss him this week because he was going on vacation. I suspect he is right. We do miss our frequent garden guest when he doesn’t come around.

He’s just as cute a Dennis the menace and asks dozens of questions at every visit. Lately he can also answer some of the questions.

“Why do you garden so much?” he asked.

“I know. You like to know where your food comes from and gardening reminds you of your mother and your grandmother,” he answered.

Real Mojito Mint

Mojitos are a great summer drink.

 

I grow authentic Cuban mint to make this drink.

 

Mints and other herbs are easy to grow in containers on the deck or patio so they are handy for your favorite recipes.

 

Mojito, a daily favorite of Ernest Hemingway, is the perfect drink for summer. Once you taste it, you can easily imagine yourself in Key West in the bar or on the beach, Mojito in hand.

 

When James Bond drank a Mojito the movie Die Another Day, the Cuban rum drink became a cocktail lounge staple.

 

While some recipes call for any variety of mint, the real mojito can only be made with the true mojito mint. Like all mints it is easy to grow. I bought this authentic mint from Richters Herbs. (Their catalog is a herb gardeners bible.)

 

3 cups (packed) fresh mint leaves
9 tablespoons powdered sugar
1 1/2 cups light rum
1/2 cup fresh lime juice

 

6 cups club soda
6 cups crushed ice
6 lime wedges

 

 

 

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