Do farmers and home vegetable gardeners feel as proud picking fresh corn and tomatoes from their gardens as I do snipping herbs from pots?
Lucky for home cooks, fresh herbs are sold year-round in grocery stores, convenient albeit expensive.
But now’s the perfect time to plant a few herbs in sunny spots, either in the ground or in pots.
From now through frost, you too can experience a primal pleasure when crafting a salad, seasoning a vegetable or brightening a pasta dish.
Just step outside with scissors to harvest bits of heady rosemary or earthy sage or lively chive, all flavor and no calories.
I keep big pots of the ever-reliable chive, rosemary, parsley and mint. After that, it’s what catches my imagination: enough basil for salads though not pesto; tarragon and dill for fish; oregano and thyme for meat rubs; fragrant lavender; even catnip for the neighborhood cat.
Many thanks to Kirkwood reader Jane Smith for sharing the soup she makes for volunteers at the Webster Groves Herb Society’s annual herb sale. This year’s event is scheduled Saturday, April 29th from 8:30 – 2 at First Congregational Church in Webster at Lockwood and Elm. The recipe comes from the Society’s cookbook, which along with herbs and heirloom tomato plants, will be available on Saturday.
Release the fragrance and flavor of dried herbs by rubbing them between your fingers before adding to dishes.
READER RECIPE:
PLANT SALE SOUP
Time to table: 55 minutes
Makes 12 cups
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 tablespoon dried parsley flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon table salt
- ¼ teaspoon black pepper
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 16 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 15 ounces canned kidney beans, rinsed
- 3 cups water (two cansful)
- 5 teaspoons beef bouillon granules
- 2 cups chopped cabbage
- 8 ounces frozen cut green beans
- ½ cup macaroni or small pasta
- Grated Parmesan cheese
Brown meat in large, heavy kettle. Drain fat (see ALANNA’s TIPS). Add garlic, parsley, herbs (see TIPS), salt and pepper; cook for 2-3 minutes. Add remaining ingredients except cabbage, green beans and macaroni. Bring to a boil, lower heat, cover and simmer 20 minutes. Add cabbage, green beans and macaroni. Return to a boil, simmer until vegetables are tender and pasta cooked, about 10 minutes. To serve, top with Parmesan cheese and enjoy!
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Comments:
5/01/2006