Two suburbanite boomers throw caution to the wind, postpone retirement, and move to a farm in Indiana. There they intend to live happily ever after.
Tuesday, June 15, 2010
Parsley, Sage, Rosemary, and Thyme
The "herb garden" has been scaled back this year, planted in pots along the the edge of the deck. It's for the best, really.
Last year I tried growing them in the veggie patch but, time and energy being limited, I eventually had to hunt through the weeds to find them. Besides, The Hubby is attacking the weed situation with a little tiller this time around, and he seems to have a hard time telling friend from foe in the herb section.
The only thing that survived from last year was the sage, now safely potted up and removed from harm's way. I have added rosemary, mint, globe basil, thyme, parsley, dill and catnip. I'll be salvaging some chives from my son's yard, too.
I keep them trimmed back and dry the clippings I'm not using in the kitchen right away, and it's working out quite well. I haven't tried herbal teas for medicinal uses yet, but that's on the agenda.
I roasted a turkey breast a couple of weeks ago and thought it would be fun to add parsley, sage, rosemary and thyme in the gravy - turkey a la Simon and Garfunkle. It was absolutely delicious! (I thicken with cornstarch, so it's really more of a sauce.)
Rosemary is my favorite for cooking. It's easy to find at the garden center or sometimes in the produce section at the grocery store. I've included a simple recipe below that we love.
If you haven't tried growing herbs yet, I highly recommend it.
Rinse and dry split chicken breasts with the skin on, as many as you need. From the thick end of the breasts, gently separate the skin from the meat to form a pocket. (Do not loosen all the way to the edges of the skin.)
Into the pocket, insert a generous layer of strong garlic butter, a thin lemon slice, and a sprig or two of rosemary. Smoke, roast on the grill, or roast in the oven at 325 degrees for about an hour, until brown and done (Depends on the size of the pieces.)
If roasted in the oven, discard all but about 2-3 teaspoons of the fat. Thicken drippings with cornstarch and chicken broth, plus a spoonful of granulated chicken bouillon and another sprig of rosemary to make a gravy.
I serve this with wild rice, peas, spring-greens salad, and watermelon.