Posts tagged ‘herbs’

things from the garden

The garden yield a lot of cherry tomatoes, basil and cubanelle peppers (my bell peppers are few and slow growing). I haven’t been using my rosemary with all the basil around, rosemary will last far into autumn. Here I made a pesto with basil, garlic, walnuts, grapeseed oil, and a squeeze of lemon. I spread it on pizza dough coated in olive oil and push in the tomatoes. Since the pesto had no cheese it crumbled when you try to eat it but the flavors were amazing (you can add cheese to the pesto and it might hold together better). If I were to do it again I would fold the dough over the pesto and tomatoes.

I also made a gazpacho by blending the cherry tomatoes till it was liquid with a few cloves of garlic, a tablespoon or two of red wine vinegar, and a few pinches of salt and black pepper. I add in diced up cucumbers, onions, and bell pepper. Topped with lots of torn basil and some olive oil.

The photos make the peppers look large, these are like 5 inches long.

So far I’ve only gotten one pepper to red.

The black bell peppers are really small but cute and tasty. I’ve been throwing them in any dish that needs more veggies.

-Lina

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August 26, 2010 at 5:46 am Leave a comment

tomatoes are in…

The first big haul.

The tomatoes are coming in fast, while there’s only three peppers out there now. They are so sweet I can just eat these tomatoes like fruit (yes they are fruit). Also great with a little olive oil, salt, black pepper, and basil.

When I plucked the purple pepper last week, it didn’t developed seeds yet. So maybe I was a little impatient, tho after plucking it started producing more buds. The pepper was very fruity, a little tart but not bitter in any way. I made a pasta salad with the first harvest.

First harvest

Pasta salad with herb infused oil

  • 2 1/2 cups fusilli pasta (cooked to desired texture in salted water)
  • 1 small onion (sliced thinly and rinsed)
  • 1 small bell pepper (diced)
  • 1 pint cherry tomatoes (halved)
  • small bunch of basil (torn)
  • small bunch of thyme (or a few sprigs of rosemary)
  • 2 cloves garlic (crushed)
  • 1/3 (to 1/2) cup olive oil
  • 1 large lemon (zested then juiced)
  • small can of kippered herring or tuna or sardines (optional, you can also add cooked lentils or beans instead)
  • salt and black pepper

Heat up the olive oil over medium low heat with the thyme (either tied and remove later or strip the leaves into the oil), the basil torn into small pieces, and the crushed garlic. Simmer for a few minutes till it starts to smell fragrant and before the garlic turns dark . Put the pasta and everything into a large bowl, pour the oil and lemon juice (and zest) on top, toss together then salt and pepper to taste.

-Lina

July 11, 2010 at 3:06 pm 1 comment

in the garden again

This year I started my garden on time, instead of just planting now. So everything is in bloom. I have bell peppers of various colors (they are call ‘color bells’) but so far I only see green and this dark purple looking one (I know they will change when they start to ripen). I’m growing cherry tomatoes again, but this time instead of ‘sweet hundred’ it’s ‘sweet million’. There is a noticeable increase in the number of flowers and I expect a whole lot of tomatoes.

Chives, mint, thyme, oregano, and rosemary survived another year.

-Lina

June 10, 2010 at 9:17 pm Leave a comment

Tomatoes and peppers in the garden

tomatobasket

I planted 4 cherry tomato plants and 4 jalapeño plants in June. These pics were from late July. My small box of thyme has managed to stay alive for the last 3 years and is doing well. I’ve let one of the oregano plants go to flower and it attracts the bumble bees. I also have a new pot of basil and new rosemary. My previous rosemary bush dried out over winter.

peppers1

The pepper plants never got very large but they produced a lot of fruit.

tomato2

tomato1

They don’t ripened in clusters anymore. I just pick them off as they turn red.

montygarden

There’s my mutt-mutt.

lina-sm-L

August 27, 2009 at 4:19 am 2 comments

Broiled Sardines with Lemon and Herbs

lemonsardines1

It’s our 1 year anniversary today! It kind of snuck up on us so we didn’t plan anything. But the sardines are really really good.
Broiled Sardines with Lemon and Herbs
  • 8 sardines
  • 1 lemon
  • 2 tsp (or more) coarse sea salt
  • 1 heaping tsp coarse ground pepper
  • 1/4 cup olive oil
  • sprigs of fresh thyme, oregano, or rosemary
  • chopped parsley to garnish
Preheat oven to 450. Or if your broiler is separate, preheat that.
Cut Lemon in half and then into eights, altogether 16 slices. I prefer organic lemons in this situation because you will want to eat all of the lemon (with peels).
Prep sardines, I like to cut off the heads then gut them and rinse them under running water to scale them.
Pour oil, salt, and pepper into broiler safe dish, I used a cast iron pan.
Rub each fish inside and out with the oil/salt/pepper.
Stuff a small sprig of herb in each fish along with 2 slices of lemon. Depending on the size of the fish it might not really fit but it’s ok if it’s all hanging out. If using rosemary, use sparingly, it can be overpowering here.
Turn on broiler and put the fish under it for 15-20mins, maybe longer depending on size of fish. It’s done when the fish skin is golden/crisp and the lemons are slightly caramelized.
Sprinkle on some parsley at the end.
The lemon juice and olive oil with the fish creates a bit of sauce and it’s great with some rice, couscous, orzo, or pasta.
lina-sm-L

January 13, 2009 at 8:02 am Leave a comment

sugarsnap peas from the garden

I had planted them late August in a small pot (a square foot) and crossed my fingers. I knew that peas grew best in cooler temps, in the last 2 weeks it really came into bloom and I haven’t even been watering it much since the start of October. While the bottom looks like some shriveled leaves and vines, the top is lush. I was so excited when I spotted a pod from my window, I rushed out to take a picture.

And my rosemary plant is huge.

-Lina

October 21, 2008 at 10:21 pm Leave a comment

Rosemary bread

My rosemary plant has more than doubled in size. Here I added two tablespoons of chopped rosemary into some dough. The final shape was an accident, I flattened it out too much in the center. The slits were done with a pair of kitchen shears (easier than knives).

-L

June 22, 2008 at 6:22 am 5 comments

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