Know Your Ingredients and Tools
Fresh-From-the-Garden Ideas
Spring has sprung and that means the
first fresh garden herbs are just ready for harvesting. In most areas the first tender leaves of perennial herbs are just bearing their first tender shoots and ready to be used in your favorite dishes. During this time of the year I begin to harvest the first snipping of oregano, thyme and chives. Fresh tender leaves of sorrel and chard are also on the list of good things to eat. Here are a few tips on what you might want to do to enjoy the first of the spring crop.
Fresh herb butters. Chive butter is a great way to take advantage of this early bounty. Using a small food processor, blend 4 tablespoons per 4 ounces of butter together until smooth. Spoon onto a sheet of plastic wrap, shaping to form a log. Wrap the butter in the plastic wrap and seal up the ends and place in a zip lock freezer bag. Store butter in the freezer until ready to use; up to 3 months. To use, cut in slices to add flavor to meats, chicken and fish as a nice finish to your grilled dishes.
Baked breads. Add chives to batter of your favorite cream scone recipe to create a delectable savory scone. The addition of a nice white Irish cheddar cheese makes for a delightful treat for afternoon tea or Sunday brunch.
Egg dishes. Baked eggs Provencal are a wonderful way to welcome the nice warm weather. The addition of fresh herbs and a smidgen of cream cheese can make any meal extra special.
Enjoy!
