Energizing Bath Sachet Blend - Bath Blend of the Month

The days are getting noticeably shorter now, so a pick me up may be needed.  This energizing bath blend could be just what you need.  Mix it up and place 1/4 cup of blend in a muslin bag.  You can make the bags ahead or keep blend in a jar and place 1/4 cup in a muslin bag or terry cloth and drop in the bath while it is filling.

Energizing Bath Sachet Blend

½ cup lavender buds

½ cup peppermint leaves, crumbled

½ cup spearmint leaves, crumbled

½ cup lemon grass, cut small

8 drops lavender essential oil

10 drops lemongrass oil

5 drops each peppermint & spearmint essential oil

Blend the herbs together in a plastic bowl, then add each essential oil separately and stir to combine.  Allow to meld overnight, then fill muslin bags and store in an airtight container.  This recipe will make up to 8 bags.

To Use: Place filled bag under the tap while bath is filling, then slide into the water.  Use the bag as a scrubby to get even more herbal energy!

Meatless Monday Creamy Herb Dressing

If you like a cream dressing but cannot use milk or cream in your foods, this versatile recipe may be your solution.  Tofu provides the creaminess without the cream. Make the dressing with any herb that matches your meal or mood. Serve over your favorite greens.

I recommend making a combo of three herbs, like basil, savory and lemon balm or lemon basil, thyme and oregano.

Creamy Herb Dressing

• 1⁄2 cup soft silken tofu (4 oz.)
• 1⁄2 cup tightly packed fresh herbs, such as basil, dill, cilantro or a combo of three herbs
• 3 Tbs. olive oil
• 2 Tbs. water
• 1 Tbs. fresh lemon juice, plus more if needed
• 1⁄2 tsp. salt, plus more if needed

Directions:
In blender or food processor, combine all ingredients and 2 tablespoons water. Process until very smooth, scraping down sides of bowl once or twice, about 2 minutes.

Use immediately or refrigerate in tightly sealed container for up to 3 days. (The vibrant color will become olive drab, but the taste will not be affected.) Stir well before each use. Thin with 1⁄2 teaspoon lemon juice or water (or more if needed) if dressing becomes too thick.

This recipe adapted from one in Vegetarian Times

Green Beans with Basil Vinaigrette Weekend Recipe

It is still in the 90s here this week, not at all what you expect at the end of September, but the basil is loving this heat and producing more leaves.  This cold bean dish is perfect to enjoy when the temps are hot and humid.

Green Beans with Basil Vinaigrette

1 lb. green beans, trimmed
1 small clove garlic, peeled
1/2 tsp salt
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed flat parsley leaves
2 1/2 Tbls olive oil
2 Tbls red wine vinegar
2 tsp dijon mustard
fresh ground black pepper to taste

Directions
Bring a large pot of salted water to a boil.  Fill a large bowl with ice and water for an ice bath.  Add green beans to water and cook until crisp tender, 3 to 4 minutes.  Drain and transfer to the ice bath.  Let sit in the ice bath until chilled, then transfer to a serving platter.

While the beans are cooling make your vinaigrette by chopping garlic on a cutting board and sprinkle with salt.  Mash with the side of the knife until it forms a paste.  Take this paste and add to a food processor or blender with herbs, olive oil, Dijon mustard and puree until smooth.  Pour resulting dressing over chilled beans and grind some fresh pepper to taste.

Enjoy your chilled beans with other garden fresh items or grilled chicken or a burger.

Spinach and Parsley Growing in Autumn

We decided to put hoops over one of our raised beds and try to expand the growing season.  More for starting plants in the spring rather than the fall, but then I realized Spinach and Parsley in addition to garlic can be planted in the fall for a harvest in the upcoming season.

The end of summer marks a new beginning for spinach and parsley, the easiest veggies to grow through winter.

Young plants that get their start in early fall are strong survivors, capable of making it through temperatures well below zero with proper protection.

You can pick a few leaves in fall, but the big payoff comes in spring, when your overwintered plants start to explode with sweet, crisp leaves weeks before other garden goodies are ready to pick.

Metal tube used to side the beds is covered with pvc bent to hoop over the bed and covered with plastic sheeting.

GROW SPINACH AND PARSLEY THROUGH WINTER:

1.      In areas with strong winds and heavy snow, build a cold frame or low tunnel enclosed by a row cover to provide good protection.

2.      Mix in a balanced organic fertilizer to the garden bed.

3.      Sow seeds or set out seedlings.

4.      Until seeds germinate, keep the soil moist.

5.      Install the frame or tunnel over the plants when the first frost comes, but keep the top or ends open for ventilation until temperatures drop into the teens. Growth will slow as days become shorter and colder, and then resume in February in response to longer days.

TIP:

To speed germination of spinach seeds, soak them overnight in water, and then let them dry at room temperature for up to five days. Parsley seeds will sprout faster if you place them in a strainer and pour one cup of very warm water over them. Allow the seeds to dry overnight on a paper towel, and then plant them.

Melon Basil Sorbet - Weekend Recipe

Summer is not finished with us yet meaning there is still time for a frozen treat.  With cantaloupe still available, fresh and basil just hitting its stride, this is a great time to craft this sorbet.

Musk Melon Basil Sorbet

1/2 cup white sugar
1/2 cup water
10 basil leaves, divided
2 small muskmelon (cantaloupe), peeled, seeded and diced

In a small saucepan, stir sugar and water over medium heat, stirring until sugar is dissolved.  Remove from heat, add 5 basil leaves, and allow to steep until cool.  Strain or remove the basil leaves.

Puree the melon or cantaloupe in a blender or using an immersion blender until smooth.  Stir in 1/2 cup of the basil-infused sugar water (simple syrup) and reserve the remainder for another use (check out my herbal cocktail recipes for ideas.)

Finely chop the remaining 5 basil leaves and stir into the melon mixture.  Refrigerate for at least 30 minutes. Then pour the mixture into an ice cream maker and freeze according to the manufacturers directions.

Pack the sorbet into an airtight container  (optimally 24 hours.)  Makes 4 cups.

Cosmetic Vinegars

I love to teach and describe how to make vinegars with herbs.  Most of the time these vinegars are for consumption, they can then be used to flavor vegetables, make dressing and marinades or otherwise cook with them.  However, today I want to talk about Cosmetic Vinegars.  These are vinegar used after a facial steam or as a tonic or skin refresher, or even a hair rinse.  The technique is very similar, but the concentrations are different.

You want to use apple-cider vinegar for cosmetic vinegar.  Apples are high in antioxidants, so using anything with apples for cosmetics is highly recommended.  You want to steep these for 3 to 4 weeks.  Don’t scrimp on the steeping time, the intensity you get with a longer time period is essential to the healing benefits. You also want to add thyme and/or sage for germ fighting and rosemary because it contains volatile oils that get the blood flowing under the skin.

Marvelous Mint Cosmetic Vinegar

4 cups apple cider vinegar

1 part spearmint or apple mint

1 part sage

1 part thyme

1 part rosemary

Luscious Lavender Cosmetic Vinegar

4 cups apple cider vinegar

1 part lavender

1 part rosemary

1 part thyme

Steep the herbs in the vinegar for several weeks (at least 3) in a dark place. Then strain and bottle. 

To use:

Blend ½ cup vinegar with 3 cups water and splash it on your face after washing; warm in the microwave to steaming and place in a bowl and hover over it with a towel behind your head to open and clarify pours before deep cleansing.

Vinegar Hair Rinse

This flower, water and vinegar rinse removes soap residue and adds a sparkling healthy condition to your hair.

2 oz. Rosewater or other flower water
2 oz. Apple cider vinegar
2 oz. Water or an herbal infusion (tea)

Combine rosewater, vinegar and the water/herbal infusion, shake well before using as a hair rinse.

To Use: Massage in well, leave on for a few minutes. Rinse off as usual.

You can make an herbal infusion (tea) by steeping with herbs of  your choice, and allow to cool. Certain herbs when made into a strong infusion can bring out mild and subtle tones and highlights to your hair, depending on condition, color and texture. Some of the herbs that can be used are Chamomile, Sage, Basil, Horsetail, Lavender, Nettle or Rosemary.

Chamomile can be utilized for subtle golden tones

Rose softens and brings highlights

Hibiscus flowers or Alkanet root for slightly reddish tones

Nettle for warm tones

Rosemary, Sage or Walnut leaves bring out brown shades

Butternut Squash Bake - Weekend Recipe

Winter squash is just coming into season and I thought this recipe might be useful for a meal or a festive holiday dinner.  Keep it handy through the fall and winter.

Butternut Squash Bake

1 small butternut squash, peeled, seeded and cubed (about 2 cups)

½ cup mayonnaise (DO NOT use low fat, only regular)

½ cup onion, finely chopped

1 egg, lightly beaten

1 tsp. sugar

Salt and pepper to taste

¼ cup crushed saltine crackers (about 8 crackers)

1 Tbls. dried savory

2 Tbls. Parmesan, grated

1 Tbls. Butter, melted

Place squash in saucepan and cover with water; bring to a boil.  Reduce heat, cover and simmer for 20 to 25 minutes or until very tender.  Drain well and place in a large bowl.  Mash Squash.  In another bowl, combine the mayonnaise, onion, egg, sugar, salt and paper.  Add to squash and mix well.  Transfer to greased 1 quart baking dish.  Combine the cracker crumbs, cheese and butter, sprinkle over top.  Bake, uncovered, at 350 degrees for 30 to 40 minutes or until heated through and top is golden.  Serves 6.

This recipe was crafted for Walkup Farm in Crystal Lake as a postcard give-away.  I do not know if they were ever distributed to the public.