Bath Vinegars - Bath Blend of the Month

In July the herbs are in their prime and it is the perfect time of the year to make vinegar.

The technique for making herb vinegar is simple.  Place fresh herbs in a sterilized jar, cover them with distilled white vinegar and allow them to steep for at least 2 weeks.

Once you make an herbal vinegar you can create great items for the bath.  This month I have two recipes for you, a Vinegar Bath and a Vinegar Hair Rinse.

To start these recipes you need an herbal vinegar.  The link above will give you more detailed instructions for making an herb vinegar.  For the bath, I suggest herbs with germ-fighting characteristics like thyme, lemon thyme, marjoram, basil, oregano, and sage.

Vinegar Bath

• 1 cup Epsom salts
• 2 Tbls ground ginger
• 1 cup herb vinegar

Combine these items together and pour immediately into warm bath water.  Soak as normal.

Vinegar Hair Rinse for Dry hair

Make a vinegar with 1 to 2 ounces of herbs, calendula, nettle, and marshmallow and red wine vinegar

allow to steep for 2 weeks then dilute 50/50 with distilled water.  

To use: Wash hair as usual, then apply after washing and smooth through hair to help remove soap residue.

Herb and Flower, Tomato and Cucumber Salad

April after planting

The heat is finally taking out the last of the pansies I started with in April.  We have many shady spots in the yard so I can keep pansy’s happy for quite a long time.  But when Illinois gets into patterns of 90-degree heat for days at a time, no amount of water will keep those pansies happy.  So this morning before the humidity rose and I had to turn on the air again, I went out and harvested a fist full of pansy flowers to add to a cucumber and tomato salad.

We have a few tomatoes that are nearing the end of shelf life so tossing with oil and vinegar will keep them fresher and allow me to eat more than I would in a sandwich.  Since today is my day to do all the cooking so the hubby can work on a project, I thought this great salad with a side of grilled chicken leftovers would be a great lunch.

I used a vinegar I made with pansies and violas back in April.  It is a lovely red color and looks great with red tomatoes.  The flowers I used: lavender, sage, oregano, borage, bee balm, calendula, pansy, thyme and some chamomile.

I will share the crockpot chicken stew I created for dinner later.

Herby Tomato and Cucumber Salad

2 medium-sized ripe tomatoes cut in ¾ inch chunks

1 medium onion, cut in ¼ inch chunks’1 medium cucumber cut in ½ inch chunks

8 oz. of mozzarella cheese

3 Tbls olive oil

3 Tbls Herb vinegar (chive, basil, or flower)

1/3 cup chopped fresh herb flowers, oregano, chive, basil or any combo of savory herb flowers.

A few herb flowers for garnish

calendula, sage, thyme. pansy (top lft to rt)
lavender, borage, oregano, chamomile, bee balm (bottom lft to rt)

                                     

Toss together, tomatoes, onions, cucumbers, and cheese.  Drizzle with oil and vinegar.  Toss.  Add herb flowers and toss well.  Refrigerate for one hour before serving.  Garnish to with fresh herb flowers.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Herbs and Disinfection in the time of Coronavirus (COVID-19) weekend recipes

I have begun to feel some intense pressure as a result of the CoVid-19 situation.  I worry that I stay healthy as I work directly with members of the public.  I am concerned that the places that I teach are clean and that people will feel comfortable enough in them to actually put aside their worries and learn.  I have had programs cancelled as events, organizations and institutions do hard and soft shutdowns.

Disinfecting herbs rosemary, oregano, sage (clockwise from top)

This Chicago Flower and Garden Show has been cancelled, so my book launch will not be happening quite as I envisioned it.  I am working on what I can do instead.

Community Education in District 128 and District 214 has been cancelled/postponed until at least April 2020.  That is a shame as I had a nice sized class for Mocktails that would have happened last night, had the district not shut down all extra activities effective Thursday at 1:00 pm. The Garden Club has to cancel the March meeting at the request of the library where we meet.

So I can sit around and worry, or I can share some of the things I have been doing to make sure I stay healthy and that the areas I function in stay clean and sanitary.

Since disinfectants, hand sanitizer and other items are selling out in stores, my main weapon is an herbal vinegar I made myself specifically to clean with.  We have been using it on our kitchen counter since last summer and we love it.  The herbs were chosen for their disinfecting qualities.  You should be able to get fresh herbs and distilled white vinegar in the store as other things sell out.


Vinegar is a great germ fighter

Vinegar can be used as a safer bleach alternative for some applications, such as cleaning, and research has shown it can be affective against some bacteria and viruses, including the flu. It is also biodegradable. Vinegar is not a registered disinfectant, however, and does not kill dangerous bacteria like staphylococcus. We do not know how it works against CoVid-19, but its effectiveness against flu makes it a good choice as a disinfectant.

Cleaning Vinegar

Thyme or lemon thyme
Rosemary
Sage
Lemon Balm
Distilled white vinegar (5% acidity)

Use one or all of these herbs and add 1 cup of fresh leaves or branches to 2 cups of vinegar in a glass jar.  Bruise the herbs in the jar and then allow the vinegar and herbs to steep for 1 to 2 weeks before straining to use. To speed the steep, warm the vinegar after you place in the herbs.  Pop in the microwave for 2 minutes on high, then let steep. When warmed the vinegar will be ready in a week.




Kitchen Disinfectant

Create a 50/50 blend of cleaning vinegar and filtered water in a spray bottle.  More than 50% and the room smells like vinegar.


Counter and Appliance Cleaner

3 cups water
1 cup herb vinegar (cleaning vinegar or any single disinfecting herb vinegar)
2 tsp lemon juice
10 drop lemon essential oil


This is an all-purpose cleaner, much more diluted than a disinfectant.  You can use it to wipe down counters, walls, tables, toys, appliance surfaces and shelves.


Floor Cleaner

½ cup vinegar
½ gallon warm water

Combine in a large bucket and soak a mop or sponge, wring out the excess and wipe the floor.  Allow to air dry.


Alcohol is a great disinfectant

Alcohol has long been used as an antiseptic. Ethyl alcohol (rubbing alcohol) in particular is effective against a wide range of bacteria, and also some viruses, namely those known as "enveloped viruses." These viruses — including influenza and coronaviruses — are enveloped in a lipid membrane that can be disrupted by alcohol and other disinfectants, thus inactivating the virus. Alcohol may not be helpful, however, against viruses that lack this envelope, such as norovirus.

For disinfecting surfaces, the CDC advises using an alcohol solution with at least 70% alcohol. For hand sanitizers, it suggests using one with at least 60% alcohol, although it notes washing your hands with soap and water is preferable. The U.S. Food and Drug Administration (FDA) has warned the makers of some hand sanitizers against claiming their products can prevent infections like the flu, citing inadequate evidence. If you buy hand sanitizer, avoid products that contain triclosan. As an alternative to buying it, you could also make your own hand sanitizer at home.

Here is the recipe to make your own hand sanitizer, however I have not had to go to the store to buy these ingredients as I have them on hand.  I have heard that getting Aloe Vera Gel might prove to be a challenge.

Handmade Hand Sanitizer

6 Tablespoons rubbing alcohol (isopropyl alcohol), at least 60% alcohol by volume 
2 Tablespoons aloe vera gel 
3 to 4 drops essential oil (optional) 

Simply mix the alcohol and aloe vera together well and pour it into a bottle using a funnel. You can double, triple or quadruple the recipe as needed.  You can use a squeeze bottle or a spray bottle.  Then carry in your purse or pocket.

Note that you shouldn't use fresh aloe vera but should use a commercial gel because fresh won't remain stable for long-term use.  Essential oils should be tested for irritation before being used. So they can be an optional in this mixture.  If you want more germ fighting, try rosemary, tea tree or thyme oil.  If you want something to soothe your worry, try lavender or lemon balm or geranium.

I used thyme and lemon grass oil in my hand sanitizer, because they smell good and will add to the germ fighting.

Bleach can disinfect the best, but...
Bleach is a relatively cheap and highly effective disinfectant. It kills some of the most dangerous bacteria, including staphylococcus, streptococcus, E. coli and salmonella — as well as many viruses, including the flu and the common cold. It should also work on the novel coronavirus, according to the CDC, which notes that "unexpired household bleach will be effective against coronaviruses when properly diluted."

In its guidance for COVID-19, the CDC advises using a bleach solution with 5 tablespoons (1/3 cup) bleach per gallon of water, or 4 teaspoons bleach per quart of water, and following manufacturer's instructions for application and ventilation.

While bleach can be an important disinfectant in some situations, though, it's also a potential hazard to human health, capable of not only irritating sensitive tissue in the eyes, skin, mouth and throat, but also contributing to long-term respiratory problems like asthma. Bleach can also be hazardous to pets, wildlife and ecological health. There are some safer alternatives in disinfecting wipes and cleaning sprays, although these eco-friendly choices may not be as effective in killing bacteria and viruses.

So I hope that you are keeping yourself well. And that these recipes can help you lower the amount of worry in your circle so that we keep panic at bay and enjoy the upcoming growing season.

Pretzel Dip - Weekend Recipe

I purchased a cookbook while on vacation, which is my habit.  This one was called Top Chefs of West Virginia by Allen Arnold and Maureen Crocket.  It had interviews with about 20 different chefs for the Appalachian area.  They vary from complicated to basic, but all reflect a great modern esthetic and a regional flare.  I will be sharing a few more later this year.

One that caught my attention to share this month (Tailgate - Appetizer theme) was a Pretzel Dip by Dennis O. Harris II.  It was a very basic recipe with no herbs in it, but I thought with herbs flavors you could really dress this up.

Pretzel Dip ala Backyard Patch

8 ounces of cream cheese

2 Tbls herb flavored butter

2 Tbls Splenda

2 Tbls herb vinegar

Blend cream cheese with herb flavored butter.  A combination made with chives, tarragon and parsley or BYP Herbal Spread would go well with pretzels.  Add Splenda. Then stir in herbal vinegar.  I suggest a savory vinegar like tarragon, thyme or something with peppercorns, like Marcy’s Favorite.  Serve with pretzel rods.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018 or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr)

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Clean the Refrigerator Pasta Salad - Weekend Recipe

I call this Clean the Refrigerator Pasta Salad because you can put anything you have in the fridge into it.  Use whatever you have gotten at the farmers market or harvested from the garden to craft this tasty garden delight.

Clean the Refrigerator Pasta Salad

1 box penne or ziti (1 pound)

1/2 cup to 3/4 cup Greek yogurt
1/4 cup olive oil
1/4 cup herbal vinegar (Chive blossom, tarragon, basil or other flavor)
Salt and pepper, to taste
Assorted fruits and vegetables and cheese, chopped

My suggestion – (But you can use anything you enjoy!)

      1 chopped scallion
      1 stalk celery
      1 sliced cucumber
      1 red onion, diced
      1 red pepper, diced
      1 carrot, cut fine

      a dozen cherry tomatoes, sliced in half

      1 small zucchini quartered and sliced (skin on)
      Fruit like a nectarine or a peach cut in 8ths or separated into sections
      Cheese like shredded mozzarella or cheddar

1/4 cup to 1/2 cup chopped fresh parsley

1/4 cup chopped fresh dill

Directions:

Bring a large pot of water to a boil; season aggressively with salt. Drop in your pasta and cook for the amount of time specified on the side of the box. In the last 30 seconds or so, start tasting the pasta. If it’s totally cooked through but still somewhat firm, it’s ready (el dente). Strain into a colander and allow to cool. With a whisk, combine the yogurt, olive oil, balsamic and salt and pepper to taste. Thin with warm water to thin if needed. Once the pasta is cool. When the pasta has cooled for a few minutes in the colander but is still warm, shake out all the water and add the pasta to the bowl. Pour in some of the dressing and stir it all around, adding enough to coat the pasta and to make it flavorful. Use more dressing than you think you need because that dressing will also dress the vegetables. Now add all those chopped vegetables.  Stir those in and then add the herbs.  Chill and serve.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights GardAug

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Grilled Spiced Broccoli - Monthly recipe - Meat less Monday

Adapted from a 2016 article in Grill it Bookazine this recipe gives you a great side dish, or a tasty main dish base.

Grilled Spiced Broccoli (Serves 6)

2 bunches broccoli

1/2 cup olive oil
1/4 cup tarragon or chive blossom vinegar
1 teaspoon onion powder
1 teaspoon garlic powder 

1 teaspoon dried chives

1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper 

Cut each bunch of broccoli into six pieces. In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender. In a large bowl, whisk marinade ingredients until blended. Add broccoli; gently toss to coat. Let stand, covered, 15 minutes. 

Drain broccoli, reserving marinade. Grill broccoli, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until broccoli is tender, turning once. If desired, serve with reserved marinade. Combine with cooked black or white beans for a high protein main dish.

Note: you can substitute Cider Vinegar for the herbal vinegar in this recipe.

To find any recipe featured this month - use the search box and type: GrillJul

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights 
   September - Salsa, Corn and Jelly 
   October - Squash Dishes 
   November - Pumpkin Recipes
   December - Herbal Cocktails 

Making Chive Blossom Vinegar - Weekend Recipe

My favorite herb flavored vinegar to make uses Chive blossoms.  You can only make it at the beginning of the season when chives bloom in their lovely pinky purple flowers.  On a good year I can get a jar or two of vinegar from my plant at the house, so this year, although late, is exceptional. The plant has more blossoms than it has in years and I have already collected two jars of blossoms and expect to get two maybe three more.

Why do I love this chive blossom vinegar?
Chive blossoms are an edible flower that tastes great in a salad due to their light onion flavor.  For those who find true onions too strong these are a great way to access the flavor without the pungency.  The blossoms make a gorgeous pink vinegar that looks good on the shelf as well as lends a wonderful onion flavor and scent to salad dressings, marinades, a vegetable splash, and other dishes where a hint of onion is perfect.

The best part of this year was hubby asked it there would be some soon as he was missing it and wanted to make bean salads with it

How do you make Chive Vinegar?
Making vinegar is one of the easiest things to do and I have detailed the steps before.  For chive blossom vinegar you need a jar.  I use a canning jar, but many times use Marzetti slaw jars and corn syrup jars to craft vinegar as they fill the shelf so neatly.

Fill the jar half full with vinegar, distilled white is fine, nothing fancy is needed.  Just make sure it has a 5% acidity on the label to avoid any bacteria.  

Go out to the garden with the jar and begin cutting the blossoms, popping them into the jar.  Once you harvest them all you will want to give the chives a hair cut, about 2 inches off the ground to promote good new growth and perhaps more flowers later in summer.

Continue cutting the chives until you fill the jar, then add vinegar to fill the jar to the top.  Put on the lid and let it sit.

24 hours later, starting to turn pink

The vinegar will extract the flavor and color from the blossoms.  Even 24 later you will start to see the pink color suffusing the vinegar.

Wait about 2 weeks, strain out the flowers and begin to use the vinegar.  Try this great dressing/dip:

Herb Vinegar Salad Dip / Dressing       
1/2 cup mayonnaise 
1/2 cup sour cream 
2 Tbls. chive blossom or other herb vinegar 
1/2 tsp. lemon zest
1/2 tsp. sugar 
dash salt & pepper

Blend ingredients in covered container and allow 4 hours in refrigerator to meld.  Can be used as a dip or thinned with 3 T. of milk for salad dressing.