Saturday, July 7, 2012

weekend recipe - Fine Herb Fettuccine


Want a quick and easy recipe that will use fists full of fresh herbs from the garden, I have found it for you.  Light flavor-filled and easy, you can even make this after a day in the garden weeding, with your trimmings.  If you can get fresh fettuccine, it is even better.

Fettuccine with Fine Herbs

1 Tbls. unsalted butter
½ cup whole milk-ricotta
1 Tbls. finely chopped chives
1 Tbls. chopped tarragon
2 Tbls. chopped flat-leaf parsley
2 Tbls. chopped chervil (or additional parsley)
3 Tbls. finely grated Parmigiano-Reggiano
¼ tsp. kosher salt
6 ounces fettuccine noodles
fresh ground pepper

Bring a large pot of salted water to boil.  Meanwhile place the butter in a large stainless steel mixing bowl and set it on top of the boiling water.  When the butter is melted, take it off the water and stir in the ricotta, herbs and Parmesan and salt.

Boil the pasta until tender, but still slightly firm, usually 2 to 4 minutes.  Scoop about ½ cup of the cooking water from the pot, then drain the noodles.  Using tongs, toss them together with the ricotta and herbs.  Along with as much of the reserved pasta water as it takes to create a creamy sauce.  Grind some black pepper on top and serve immediately.


Tomorrow (July 8th) I will be at the Elmhurst Garden Walk and Faire located in Elmhurst, IL at Wilder Park (near the intersection of Cottage Hill and Church Roads) from 9:30 AM to 4 PM.  We will have our entire selection of herb cooking blends, herb teas and bath items and I will get the chance to show off my new display units!  I am so excited.  Please stop by and say Hi!


Friday, July 6, 2012

Giveaway Winners Thank you for participating

Sorry it has taken so long to get to this.  We were hit by a terrible storm on July 1st and that stole away my internet access.  But here are the winners of the Orange Citrus Bath Salts:

We had five people post comments here, so all five of them win a package:

CJ
The Ugly Barn Farm
Mama SamSam
Jamie Leigh
Kim May


Then we chose 5 random people who shared about us on Facebook.  For this we used a randomizer from Random.org and came up with this list:

Madiha Fatima
Zari Cherie
Maria Etheridge
Wild Montana Herbs
Ellen Schwartz


Everyone needs to send me a mailing address to the backyardpatch (at) juno.com email and I will send off the salts.

For those who were not aware.  This is what we are giving away:

If you are interested in making these salts for yourself, please take a look at our How To post!

And please consider donating to the MS Society.

Monday, July 2, 2012

Wordle Recipes - Chives

I was playing around on the internet and found this site that takes your words or articles and turns them into a graphic.  This is a set of my recipes visually presented.  Is this not fun?

Wordle: Cooking with herbs


The website is: http://www.wordle.net   Here are the recipes I wordled:

Fines Herbes 

1 Tbls. chopped fresh chives
1 Tbls. chopped fresh parsley
1 Tbls. chopped fresh tarragon
1 Tbls. chopped fresh chervil


 Chop herbs finely and combine.  Add to cooked dishes toward the end of cooking.  Great with fish, eggs and salads.



Fines Herbes Spread


Soften 1 8-oz. package cream cheese.  Add 1 tsp. each of fresh chopped chives, parsley, tarragon and chervil.  Place in serving dish or form into a ball.  Refrigerate for several hours or overnight for flavors to meld.  Serve with your favorite crackers.  You can roll the cream cheese blend into a ball or a log and wrap in plastic wrap to firm before serving.


Chive Butter


10 long mature tender chive leaves
1/2 pound unsalted butter, room temp.

Soften the butter.  Place in blender container with the chive leaves.  Blend until all the chive pieces disappear.  The butter will take on a beautiful green color and taste wonderful.  Pour the mixture into a container and chill.  Use as a dip for crackers or a spread for your favorite bread. For a perfect appetizer, slice French bread the long way, spread with the butter and broil for a few minutes.

 











Friday, June 29, 2012

Weekend Recipe - Herb Flower Salad


This weekend it is to be so hot and right before the grilling event of the summer, that I thought I would share a quick salad recipe with you.  You can make this as a meal by serving over a chicken breast, or as a side salad.  It is the perfect way to enjoy all the blooming flowers in your herb garden.

Herb Flower Salad with Lemon Vinaigrette

2 Nasturtium flowers and 8 leaves
6 red clover blossoms
6 to 8 young plantain leaves
2 stalks lambs quarter greens and seeds
12 pepper grass leaves
    you can use kale instead
2 purple mustard leaves
    you can use kale instead
6 catnip leaves
6 violet leaves
4 dandelion leaves

Dressing
½ cup good olive oil
¼ cup freshly squeezed lemon juice
      add about 1 to 2 tsp. lemon thyme or lemon basil, crumbled dry or minced fresh.
 
Gently toss the flowers and herbs in a bowl.  Prepare dressing by combining ingredients in a jar and shaking briskly.  Toss with greens just before serving.  To add texture to the salad, drop in some slivered almonds or plain roasted nuts.  To give it strength mince in some fresh garlic.  

Don't Forget your last days to comment and get into the drawing for some citrus bath salts is June 30th.  See this post for details.

Wednesday, June 27, 2012

Herb of the Week - Wild herbs



Who says a cell phone cannot take good photos!  This is the view down to the picnic area from the scenic overlook in Eau Galle Recreation Area in Wisconsin where I recently attended a family get together.

I had left my camera in my car which is down in that parking lot you can just bearly see in the photo, so I used my phone to get these shots.  It was only good for that anyway as there was no phone reception here.  That was nice too!

While walking with a couple family members I found several naturally growing herbs and had a great conversation with my nephew about foraging.  If you live in Minneapolis, check out the facebook page Foraging with Friends.  Here is what I found in a short 15 minute treck up the side of an earthen dam.


This is Mullein, it is not yet flowering, but we did see several plants that had shot up the towering yellow spike of flowers that is so indicative of this medicinal herb.

This is a white yarrow or common yarrow (Achillea millefolium).  It is surrounded by purple flowers and  some rue.

Angelica caught my eye as we were driving home from the event and my husband was not thrilled that I made him stop by the side of the road to snap this. 



This one although very unique in shape and flower, has me stumped.  I thought it was Pussy Toes when I first saw it without the flowers open.  However, when I saw the flowers open, then I thought it might be unicorn root.  I could not verify either identification, as I could not find an image, that looked quite like this with the tan striped pods that opens to a 4 petal flower with serrate petals.  If you know what this lovely plant is please let me know so I can improve my mental data base.








It was the season for purple flowers as the thistles, wild asters and astralagus were everywhere.  I took this nice show of astralagus just as we topped the dam.






Astragalus  also known as field milkvetch, purple milkvetch, cock's-head is native to much of western and northern North America from most of Canada to the southwestern United States, as well as eastern Asia. It grows in vernally moist areas such as meadows, and is often found in sagebrush.  It can grow in less than ideal soil, which is probably why it was growing on the steep slope of dam.  With a tap root it can find water and stay anchored on the side of the road or in this case the side of a dam.
This is a perennial herb growing a slender but sturdy stem from an underground caudex. It leans or grows upright to a maximum height near 1 foot. The stem is often roughly hairy. Alternately arranged leaves are up to 4 inches long and made up of several pairs of leaflets up to an inch long each. They are oval to lance-shaped and may have notched tips. The flowers originate in an oval-shaped cluster of purple or pink-tinted to nearly white pealike flowers. Each flower is up to an inch long.
The fruit is an oval-shaped legume pod up to a centimeter long. It is dark colored with white hairs and dries to a papery texture.  The name milkvetch comes from the fact it is used as a grazing crop for milk cows and sheep.  There are many species and some do contain hazardous compounds.



This view made walking up a rather steep earthen dam worth the effort.  The view, like that from the overlook I shared first was such a great bit of Central Wisconsin terrain and vegetation.  It made the effort to find the access road worth, three dead ends! 







By the way those steps were on the water side.  We had to walk up a narrow dirt path from the dry side of the dam!

Wednesday, June 20, 2012

Giveaway reminder

Don't forget to post a comment on the How-To from last Tuseday to get your share of the Citrus Bath Salts Giveaway.  These are the cute salts we made for the MS Society!



Click here to make your comments and get in on the giveaway!

Marcy

Saturday, June 16, 2012

Recipe for the weekend - Brewed Iced Tea

It is going to be a scorcher again this weekend, so I decided the best idea was to give a weekend recipe for iced tea.  This is the traditional way to make brewed iced tea, not sun tea or refrigerator tea.


Brewing your iced tea extracts the full flavor from the tea to give you the best tasting iced tea possible. It is also the tired and true method passed down in families for making iced tea.  I know my family has been doing it this way for at least 100 years.
 


You will be serving this tea cold, but to make it you need to brew it hot. So your technique is to brew regular tea, then serve it over ice.    So what you need to be most aware of is how diluted your tea will become with the ice.  To make up for that we will double the amount of black tea and triple the about of herb tea leaves we use when brewing.




Ingredients

  • 2 teaspoons of black or flavor black tea for every 6-8 ounces of water (double the amount you uses for hot tea) - if making an all herb or herb and fruit tea, then use 3 teaspoons for 6 to 8 ounces of water. 
  • a tea pot or heat resistant glass container
  • a glass or plastic picture for serving
  • ice

Directions

  1. Heat the water (Boiling for Black Tea, just before it boils for herb and fruit teas)
  2. Place the tea in bottom of the teapot
  3. Pour water over the leaves and steep (approx. 4 minutes for black tea, 10 to 15 for herb teas)
  4. While the tea is steeping, fill the pitcher to the top with ice
  5. Strain the tea over the ice and serve in glasses with more ice.
  6. If you are making ahead, pour the warm tea over half a pitcher of ice and place in the refrigerator.  When ready to serve pour over additional ice to get the right, strength.

 

Hot brewed iced tea extracts the most flavors giving you the best tasting iced tea possible. It is also easy to make and takes no time at all before you are sipping a chilled glass of delicious iced tea.


Of the 26 varieties of tea made by the Backyard Patch there are a few I always recommend for making summertime iced tea.  My favorite is Calming Spirit, with a hint of mint you get a cool and refreshing taste over ice.  For a relaxing tea I recommend Rest Easy and Elmhurst Garden Walk teas, the first is minty the second is more lemony.  remember Garden Walk tea is only available in the summer and features a floral bouquet of flavors, like lavender, calendula, chamomile and lemon verbena.  For those who enjoy black tea, try the Garden Gait Tea.  This blend was made for the Lisle Women's Club garden walk and is a wonderful mix of hibiscus, lemon verbena blackberry leaf and black tea for a rich bright flavor you can enjoy on a hot day.
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