Reap what you sow…

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Reap what you sow…, originally uploaded by shellipsm.

From left to right:

Basil, Rosemary and Dill.

there’s still a LOT in the garden. The cukes have finally slowed down, and herbs are kicking in full steam ahead. On NPR the other day, they were talking about basil, and I couldn’t wait to get home and pull some, and throw it in the food processor with some olive oil and salt and then into ice cube trays. I’ll do the same with the rosemary, as an experiment. Has anyone tried this with other herbs? I usually just dry the dill, but I might try the infusion, too. If nothing else, I can always toss a cube in the crock pot with some chicken.

Oh, YUM.

By the way, for those who have been keeping score with my food issues – I’m back in OA, (have been for a while, but I’d just been going to meetings), and I have a new sponsor, and I’m on day 3 of a new (well old, really – it’s kind of what I did before, back in the day, {read PRE-TTC} ) food plan. I love it and hate it. I feel clearer and cleaner. but I dread the end of meals, because it means I must wait for the next one, or my snack.

I’ll blog more about it later, but right now, I have some yummy herbs to process…

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10 thoughts on “Reap what you sow…

  1. I need to look into OA for me…and definitely need a food plan. I’ll really be looking forward to reading how it’s going for you and your feelings on it all.

  2. Those herbs look great. I’ve never heard of that icecube trick. Sounds like a great way to get some good flavor in your cooking and preserve the herbs at the same time.

  3. OMG. I have a fanTASTIC recipe to use up a bunch of that basil. I think I put it up at CM, but:

    sautee some garlic in evoo
    brown some chicken chests in same.
    slice peaches thickly
    poach above in balsamic vinegar
    just before serving, toss a bunch of basil into the pan to wilt them
    garnish with fresh.

    YUMMERS!

  4. Oh yum! I will have to remember the ice cube trick. I didn’t grow much this year, only cucumbers, tomatoes, canteloupe, green onions, and parsley. I think next year I am going to have to add more herbs.

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