Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts

Wednesday, September 7, 2022

Harvesting the herbs in the time of Virgo

I am a Virgo and this time of year I look up herbs for the Virgo to see what pops up on Google.  This year I found this great website with herbs and magick that is just so interesting.  I recommend taking a look.

The blog post was written by Alexis Cummingfolk and what I found as I searched around the site was a folksy conversation about herbs that was refreshing to read and wonderfully informative.

http://www.wortsandcunning.com/

What I loved about the post I found first, that caused me to want to look around more, was a list of seasonal reflections.  This list of questions caused me to pause and access, which I believe was the whole purpose.  I sometimes do not do that on a daily basis like I should and when I am coaxed to do so, I take it as a universal sign to get into alignment.

Here are the questions that she posted and here is the actual post I am referring too. 

Blog — Worts + Cunning Apothecary | Intersectional Herbalism + Magickal Arts (wortsandcunning.com)

http://www.wortsandcunning.com/blog?category=astroherbology

I have included my answers to the first question and I suggest you try this exercise for yourself…

What does the land feel like, look like, smell like this season?

What is coming to the surface from within me?

What is receding within me?

What am I feeling grateful for?

What am I grieving for or feeling challenged by?

What am I feeling inspired and where is it calling me to this season?

What am I calling to me?

What am I called to give?

 

What does the land feel like, look like, smell like this season?

 


I was out in the herb garden, so the wind was coming from the northeast across the forest preserve into the herb garden bringing with it the smell of water and trees that mingled with the scent of the herbs stimulated by the bright sun and the stiff breeze.  All the herbs are tall, at least those I have not yet cut, because of the recent rain they all had a growth spurt.

When I walk down the rows I brush my fingers over the herbs to release the scents and give my fingers a lovely perfume.  Harvesting is my favorite herb activity.  I get to touch the herbs, feel the softness or stiffness of the leaves and enjoy the buzz of the pollinators, who I do disturb with my cutting.  The heat in the drying shed is intense and I sweat a lot as I bundle and hang the herbs.  But the frequent and day-long sun means I can harvest even more in a couple days as the cut branches dry quickly.

The herbs wave in a natural and soothing way in the wind.  It looks like an undulating blanket when you gaze at the lemon balm clumps or the tall tarragon that flops over this time of year from its own weight.  The sage wiggles because the stiff woody stems don’t really bend much while the lavender waves back and forth allowing me to see the difference between lavender and rosemary because the rosemary tends to stand still in a breeze, while the softer stem of lavender moves like a dancer. From a distance, the long needle-shaped leaves look similar until there is a wind.

Lavender in flower

Lavender

Summer savory close up

Summer Savory

I harvested the annuals today because their life is short now and they want to make seed, so I cut them strongly.  The basil was at its licorice best today and the purple basil was especially pungent.  I know vinegar making is in my future. The holy basil crop is a bit sparse this year.  The earwigs enjoyed it more than any other herb in the garden. Then the soap mixture I sprayed it with caused the sun to fry the leaves that were not eaten. However, my thyme plants are very happy and the scent is strong even in the heat of the day which makes my nose sing.  I also harvested the summer savory.  It gets spindly this time of year, but the leaves are plentiful and the flavor is finally reaching its apex.  I chew on a branch of it to keep me from being thirsty. 

Lemon verbena stems wrapped in paper towel
Lemon Verbena

I finished my day by harvesting lemon verbena.  I cannot bring into the house all the plants I grow so this tender perennial will die away in the cold Illinois winter, but for now it’s heady with the scent of lemon and the leaves are large and bright green and asking to be stroked to release the fragrance, which I oblige.

Saturday, April 24, 2021

Orange and Spice Chicken - Weekend Recipe

This recipe is quick and easy for a weeknight meal or simple weekend faire.  It is perfect served with a side of ancient grains or brown rice.  The orange gives it a brightness to make you think spring!

Summer Savory

You can omit the savory if you do not have any on hand, but this special herb is an excellent companion to chicken and a must-have for the home cook, so grow a bit yourself this year.  It is an easy herb to grow from seed.

Orange and Spice Chicken

  • 3 oranges
  • 1 tablespoon cooking oil
  • 2 10 ounces package baby spinach
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 2 teaspoon honey
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch
  • 1/8 teaspoon crushed red pepper 
  • 1 pound skinless, boneless chicken breast strips 
  • 1 teaspoon savory
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves garlic, minced

Directions:

Remove peel and white membrane from 1 of the oranges. Section orange and cut each section into thirds; set aside. Squeeze enough juice from the remaining oranges to measure 2/3 cup; set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter. Cover and keep warm.

Meanwhile, in a small bowl, combine the 2/3 cup orange juice, soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.

Sprinkle chicken with salt, pepper and savory. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Whisk orange juice mixture with cut oranges; add to chicken in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

To serve, spoon chicken and mixture over Spinach with a side or grains or rice. Makes 4 servings.


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, Recipe2019, or Recipe2020.

 
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 for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.


The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Wednesday, December 18, 2019

Non-alcoholic Gin Lime Rickey with cilantro


This is my 1000th post so we are celebrating with a COCKTAIL!  Today is a Rickey. Rickey is a name for a cocktail served in a highball glass made from gin or bourbon, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the rickey

Originally created with bourbon in Washington, D.C. at Shoomaker's bar by bartender George A. This version uses the added flavor of cilantro and a fake gin (see below) and adds a bit of sugar, because gin is naturally bitter, sugar is often used with gin, but rarely with bourbon.

We make Mocktails like this in a demonstration lecture Crafting Mocktails, it is a popular program so if you are in the northern Illinois area and would like to see the program check out the UPCOMING PROGRAM page to see where we will be next.


To make the Fake Gin you follow these simple directions:



Using a quart glass canning jar place the following items in the bottom:

2 tsp juniper berries

Peel of one entire lemon (no pith)

Peel of one orange

1 star anise

1 tsp coriander seed

1/8 tsp ground nutmeg

1/2 tsp savory

Add 2 cups cold water


Place a cover on the jar and infuse in the refrigerator for 24 to 48 hours before using. Strain out the solids.  No need to strain out the citrus early, that bitterness from the peel is desired.


We make a kit for crafting this Faux Gin in water for a nonalcoholic version or vodka as an alcoholic version.


Once you have the Fake Gin, then you can make the Lime Rickey


Gin Lime Rickey with Cilantro
1 cup water
Juice of 3 limes
1 cup Fake Gin
3 tablespoons sugar
1 small bunch cilantro
2 limes, quartered
3 cups club soda

Directions:
Combine water, lime juice, fake gin, sugar, cilantro and lime in a pitcher. Refrigerate for at least 1 hour. To serve, add club soda. 


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

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 Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche (QuicheSep)
October 2019 - Crock Pot meals (CrockOct)
November 2019 - Pies (PieNov)
December 2019 - Mocktails (MockDec)

Tuesday, November 26, 2019

Apple Bacon Dinner Pie - recipe theme pie



I figure by this time of the month, you are sick of fruit pie, so I thought a dinner pie might be a nice change.  This one uses apple, which is perfect for November, but also includes blue cheese and bacon.  You know what they say, everything is better with bacon.  The herbs are a savory mix that enhances and supports apple and bacon flavors.


Apple Bacon Dinner Pie

6 slices bacon

1 (8 1/2-ounce) package corn muffin mix

2/3 cup all-purpose flour

1 teaspoon paprika
1 teaspoon savory
1 teaspoon marjoram

1 egg, lightly beaten

1/4 cup 2 % reduced-fat milk

2 large Granny Smith apples, cored and thinly sliced

1/3 cup crumbled blue cheese



Directions

Preheat oven to 400F. Lightly grease 2 baking sheets.



Cook bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels. Reserve drippings, and coarsely crumble bacon when cool enough to handle.


Combine muffin mix, flour, paprika, egg and milk; stir well to form a dough. Divide into 4 portions, and put 2 portions on each of the prepared pans. Press into 7-inch circles with your fingers.



Top each dough circle with a layer of apple slices, leaving a 1-inch border. Fold edges roughly around outer edges of apple slices. Brush apples and crust with bacon drippings. Bake 10 minutes. Top with blue cheese and crumbled bacon. Bake 7 minutes longer or until edges are golden brown. Cut into halves and serve warm. Serves 8.

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

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 Recipe2019 so you can find them all.


The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche (QuicheSep)
October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies (PieNov)
December 2019 - Mocktails

Saturday, October 19, 2019

Crockpot Peppercorn Roast Beef - Weekend recipe

Today Chas and I are at the WPO Craft show at Willowbrook High School here in Villa Park with a large display of our gifty items, some of which have not even been posted to the web page or Etsy yet!  I encourage you to visit us, but if you can't make it we have a few more shows scheduled before the end of the year.  You can see all the details on the blog event page.
Dip Ornaments




Beverage Ornaments



We have dip bulb ornaments again this year in a couple different styles. And all of our herb dip, dressing and rub mixes as well as a large selection of our tea blends.  I am too busy to cook, so I am throwing this recipe in the crockpot in the morning and we can come home to a cooked meal that we will serve over spinach with a tall glass of spirits after a long day.

Crockpot Peppercorn Roast Beef
This recipe was originally posted on our previous website as the recipe of the month back in 2015.  Since those pages are no longer available, I thought you might like it posted here. 

This is a great set it and forget it recipe that makes a quick meal.  When you are swamped with family activities, shopping, cleaning, watching the kids or the grandkids, it is just so much simpler to find a quick meal to make in the crock pot.  You can prep in the morning when you have more energy and then just make rice, noodles or potatoes and vegetables and serve in the evening,  This recipe has lots of leftovers if your family is smaller and is hearty and filling if your family is larger.

Crockpot Peppercorn Roast Beef
3 to 4-lb. beef chuck roast, cut in half
1/2 cup soy sauce
1 tsp. garlic powder
1 bay leaf
3 to 4 tsp. peppercorns
2 cups water
1 tsp. dried thyme
1 tsp. dried savory

Place roast in 4-quart or larger slow cooker. Combine remaining ingredients in a bowl and pour over roast. Cover and cook on high l hour and then on low 6 to 8 hours. Remove meat to a serving platter and let stand 10 minutes before slicing or shredding. Serve with rice, roasted potatoes, or if you want it keto friendly, serve it over a bed of spinach and fresh vegetables.  Makes 6 to 8 servings


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

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 Recipe2019 so you can find them all.

The themes are:
  • Jan 2019 – Chicken and Dumplings (CDumpsJan)
  • Feb 2019 - Pasta Dishes (PastaFeb)
  • March 2019 - Edible Flowers (FlowerMar)
  • April 2019 - Seafood Recipes (SeafoodApr)
  • May 2019 - Cajun And Creole (C&CMay)
  • June 2019 - Vegetarian Dishes (VegJun)
  • July 2019 - Zucchini Recipes (ZucJul)
  • August 2019 - National Mustard Day – mustard recipes (MustardAug)
  • September 2019 - Quiche (QuicheSep)
  • October 2019 - Crock Pot meals (CrockOct)
  • November 2019 - Pies
  • December 2019 - Mocktails

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