The chives are in full bloom in our community garden and I couldn’t let those beauties go to waste. Along with the recipe below, I also soaked some in white wine vinegar for a week and that turned out lovely as well 🙂
While I was looking for a way to use up my stockpile of fresh turmeric, I also realized my freezer was about to burst apart at the seams with all of the vegetable trimmings I have been stashing away. Do you save vegetable scraps? I keep a plastic bag in the freezer, making it easy to toss in roots, stems, leaves, and peels as I go. Once the bag is full, I simply dump it into a stockpot with a mix of herbs and spices, and let simmer for about 30 minutes (don’t overcook it!). Easy squeezy.
I am on a hard-core turmeric kick as of late. There have been multiple farmers selling it at my local farmers market and I just can’t.get.enough. I was so surprised the first time I saw it locally, thinking it was something only grown on the other side of the world. Well I am glad it’s here and a part of my, and my family’s, diet.
I looked in my refrigerator last week and found 3 bunches of cilantro. Most of the leaves were already used but I left the stems, thinking I would do something with them before they went bad. Nope. Two of the three bunches were slimy and gross. So I was on a mission to find a tasty way to use the last bunch fast.
Finding fresh, local turmeric is a thing of beauty. I was lucky enough to come across some at the Main Street Farmers Market here in TN last spring and have been using it slowly ever since. I put the uncut root in the freezer as I assumed it would last longer, however, the farmer who sold it told me they just leave it on the counter and it lasts months and months. It did come out of the freezer a bit soft so maybe leaving it on the counter is the best way to go.
Don’t throw away those beet stems! While this only makes a small amount, it is so easy that you don’t have an excuse not to make it. You can add other stems too – save your Swiss chard, collard green and kale stems and add them to the mix.
Tomato season is on it’s last leg here in southern Tennessee but there are still a few cherry tomatoes hanging around our community garden (that is, until my son walks by and won’t leave until he has eaten every ripe one in view!). This fact makes preserving that fresh tomato flavor for the winter all the more pressing.
I am not a salad lover. I am usually left feeling unsatiated and hate when I am hungry 2 hours after eating a meal. Don’t get me wrong, I love eating fresh produce, but I need a good dose of fat in a meal, salad or otherwise. That is why I love this dressing – it is really flavorful and provides just enough richness to balance everything out.
I purchased a bag of tender mustard greens at Allandale Farm last week but then I got sick and haven’t been able to eat much. Never one to let food go to waste, I decided to make this sauce and freeze it to enjoy when I am feeling better. Harissa is a Tunisian hot chili pepper paste which typically includes some type of fresh herb (parsley, mint, cilantro), spices (cumin, coriander, caraway) and garlic. I added mustard greens and a few other ingredients to suit my tastes, but you should really experiment and add what you enjoy.