It's been a little quiet here on the blog this summer but I just wanted to jump on and share with you how I am preserving all the fresh herbs I have coming out of my garden right now.
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| My Sage is going crazy! |
There are basically 2 ways to preserve fresh herbs. Historically, they have been dried. The advantage to this is that they shrink to a least 1/3 their fresh size and a fraction of their weight and will keep for a very long time.
Another option I've shown you is how to preserve fresh herbs by freezing them in ice-cubes. This is a great option if you really want that fresh from the garden taste in your food (and have room in your freezer!). I think it works best with parsley or basil, even cilantro would be good. Those herbs are frequently thrown in at the end of a meal for a little pop of flavor.
Sturdier herbs like sage, rosemary and oregano are usually added at the beginning of cooking and don't need to be fresh. Basil can be added like that as well so these ones aren't necessary to keep fresh and are perfect for dehydrating.
Dehydrating just means drying out and getting the moisture out of them so they won't mold during storage. Some people use dehydrators or ovens to dehydrate their herbs but you really don't need anything fancy and the way I'm going to show you is actually the healthiest because it keeps the most nutrients in tact. It is also the cheapest. Air drying.
Yep, we are going to do this the old fashioned way. There are just a few things you want to keep in mind.
- Start with washed herbs. Once they are dried, you won't have the chance to wash them before you use them, so any dirt or other particles that are on there when they are picked will go straight into your food.
- Dry as much as you can by patting with a towel or running through a salad spinner. This will help lesson the drying time.
- Don't place in direct sunlight. Just as we turn the oven to the lowest temperature possible when dehydrating to preserve the nutrients from being affected by the heat and cooking out, we don't want the sun to do that either. A family friend grew up in Switzerland in the 1940's and they would actually take their herbs (and green beans!) up to the attic to dehydrate in the dry, motionless, hot air.
- Find a place that is not drafty. You might think that having something blowing softly on your herbs would help them dry faster, and it is true, but it will also dry out the essential oils in the leaves making your herbs flavorless.
- Although you don't want air blowing across your herbs, you do want there to be enough space for air to travel around and through so you don't have dense little pickets of herbs that don't dry out all the way and end up molding a ruining the whole batch.
- Here is my sage. It grew really heavily and the leaves are very thick too, so I made sure to separate the stems and only bunch 4-5 together to make sure it wasn't too dense. If you live in a more humid space, you may need to just do 1-2. Alternatively, you can also pick the leaves off the stems and air dry them on a drying rack used in baking. Just flip the leaves over a few times a day when you walk by to make sure none are sticking together. This is some basil my friend gave me. Can you believe how big the leaves are? They're longer than my hand! I love having dried basil on hand. It is essential in my favorite homemade Greek Salad Dressing.
- Next, all you need is time. A couple days. You will know when they are ready when they are completely dry and brittle. They should audibly crisp and snap when you bend them. If there is any bending without it breaking, it isn't dry enough yet.
- Last just find an airtight container and pack it full leaving as little airspace as you can.
- These dried herbs should last you well past next year's harvest (if you can keep them that long)
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| Sage Leaf Tea |
I love using my dried sage with my Thanksgiving turkey and for healing herbal tea. Sage is most well-known for its benefits to the immune and digestive system as well as anti-inflamatory properties which help to regulated blood pressure, lower cholesterol and blood clots.
Try it, it's yummy.
XO,
Tiara
-The Provident Princess
I am loving summer already. Yes, it's fun having the kids home from school and having tons of fun and crazy adventures; but what I am really excited about is my garden! I transplanted my strawberries last fall because they weren't doing great where they were and now they are producing abundantly. So in honor of my first strawberry harvest this season, I am so excited to share my favorite strawberry freezer jam recipe with you all.
It is so healthy. Made with low sugar and
chia seeds for extra protein and fiber. It is delicious on toast. or my oldest loves it on waffles instead of syrup. I also mix it into plain whole milk yogurt for my babies.
This recipe is so fast and such an easy way to save money on organic jam. And if you have been interested in canning but didn’t know where to start, this is the perfect gateway into the world of canning and preserving. I know it can seem intimidating, but try this freezer jam recipe first. It is so easy and fast, and will be the perfect confidence builder to try one of the many other step-by-step recipes I have on the blog.
Read on for my super easy, low sugar, Strawberry Chia Seed Freezer Jam and stay tuned on the blog for many more healthy, plant-based, low cost, real food recipes and ideas.
Strawberry
Chia Seed Freezer Jam
Ingredients:
·
3 cups strawberries,
chopped
·
¼ cup non-gmo sugar or
honey -(I
know a lot of people love to use honey because of its health benefits but it
isn’t worth it to use in this recipe. This recipe gets heated, just for a bit,
but it is enough to kill any of the beneficial things in honey. So I use cane
sugar and save my raw honey for when it will make a difference. It is non-gmo
and way less expensive than raw honey.
·
2 Tbsp ground chia seeds- you can totally use chia
seeds whole but I just don’t like the texture or look of all the seeds so I
grind mine. About 1 ½ Tbsp chia seeds will make 2 Tbsp ground. Or just use 2
Tbsp whole.
·
1 Tbsp lemon juice- this helps retain color
and texture
2
half pint canning jars
Directions
1.
Combine the sugar and ground chia seeds in a sauce pan and stir til equally distributed. (if you are using whole seeds don’t worry about adding them until you add the lemon at the end. With ground chia seeds it helps to add them to other dry ingredients or they will clump and start to gel immediately after being added to a liquid and it is hard to incorporate them evenly.
2. Add the chopped strawberries to the sugar and chia seeds. Stir around and let sit for 10 minutes. The sugar will macerate the strawberries helping to release their juices making them break up easier.
3. Turn on heat to medium and gently mash the berries until they break up a little and reach your desired texture. I like some chunks but mostly spreadable.
4. Bring to a boil and simmer for 15-20 minutes until berries are soft.
5. Take off heat and add lemon juice and whole chia seeds if using. Stir til incorporated evenly.
6. Pour into half-pint canning jars and refrigerate for 24 hours then move to freezer. Take one out and enjoy over toast, pancakes or yogurt.
Cheers,
PP
One of the little luxuries I love having in my kitchen is fresh herbs. It really make such a difference in giving your meals that little fragrant pop they need. But buying fresh herbs from the store is so expensive. And you only ever need a little bit for a recipe, so the rest just languish in the fridge until finally getting thrown away. Or is that just me? I hate wasting money on things like that.
Growing your own herbs is a no brainer that solves both these problems. Having inexpensive fresh herbs available and in only the amount you need. I've been wanting a windowsill herb garden for awhile but hadn't gotten around to it. I saw these super cute herb planters at Crate & Barrel the other day and felt inspired. But not $30 inspired, no matter how cute it was.
The point to having fresh, organic herbs at my fingertips is to save money. So I searched around and found this one at Ikea for $9.99. I like it so much better. The added wooden base makes it more interesting. And, it was on sale! There is also a really similar one here if you don't have an Ikea near you.
If you've never grown plants before, don't be nervous. Herbs are the easiest thing ever. All you have to do is find a sunny windowsill. I give you a few more tips in helping keep them alive below.
But first, we need to assemble the garden. I don't sow my seeds directly in the planter. They need drainage. You can find these plastic seedling planters and saucers at any garden center or nursery for less than a dollar each. This was the smallest set I could find on Amazon (10). Maybe make a couple extra to give as Mother's Day presents!
They have drainage holes in the bottom and the saucer to catch anything that drips. And they are pretty nifty for letting you know how much water your plant needs. I just pour water til I see it start leaking into the saucer.
You can buy your herbs already started from a nursery but that will run you about $1.50-3.50 per herb depending on what size you get. A packet of seeds is about a dollar but you can usually find them Buy 1 Get 1 Free and grow them yourself. (Just stick the rest of the packet in the freezer until you need to grow some more.) You will definitely need patience but it is so fun to grow them all yourself.
I would pick 3 herbs that you use a lot and start there. Parsley, Basil, Cilantro, Chives, Mint, Dill, Thyme, Rosemary, Sage, there are so many options to choose from.
I chose Flat Leaf Parsley, Dill and Basil. Cilantro would have been on the list because I use it all the time, but I have a plant out in my garden that survived the winter that I can use. Yea! So when my dill gets too big, I will try to transplant it outside and trade it out for a pot of cilantro to last for next fall/winter.
If you are growing your herbs from seeds you will also need to buy a good organic potting mix. No use trying to grow organic herbs in Miraclegro. I really like this BlackGold brand and you can find it in most stores.
Follow the directions on your packet. You won't want more than 2-3 plants growing in your pot or they will get too crowded and not grow well. I would start with 5 seeds and then thin to the best 2 or 3 when the first true leaves appear by snipping the stem down to the soil.
If you bought your herbs from a nursery, just transfer them over and add more soil if needed. Place saucer underneath and give it a good drink til you can start to see water come out the drainage holes.
Place pots in the planter and put in a sunny window to enjoy! I love how it really brightens up my kitchen counter and instantly brings color to any dish. Just snip some off next time you need something and enjoy your super flavorful and hyper fresh herbs. We loved our parsley on Jambalaya Pasta last night.
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| Jambalaya Pasta |
If you feel like you are not getting through your herbs fast enough before they need to be trimmed again then check out my post on preserving parsley here. I also love making pesto when I need to use up a bunch of basil. Stay tuned for the recipe.
Plant Care Tips-
Water- 2-3 times a week. I usually do Mondays and Thursdays. Stick your finger in the potting mix, if it is damp 2 inches down, it doesn't need any more water. If you accidentally pour too much water in, relax. The saucer will just keep the excess until the plant wants to suck it up. If you are growing from seeds, you will need to water every day until the shoot appears and the roots grow longer. Keep the soil moist.
Dirt- I know it might sound like a good idea to use dirt from your yard to fill the pots. It's free and easy but dirt is alive. There are many different ecosystems living in there. If you remove it from its natural environment you are also removing it from its natural predators and some bacteria or diseases could spread and get into your food or your house plants. A good, organic potting mix is worth the splurge.
Proper Pruning
It may seem counter intuitive, but pruning actually promotes growth.
Basil- After the seedlings have their first 6 true leaves, prune to above the second set. From then on, every time it has 6-8 leaves again, prune back to the 1st set of leaves. Pinch off any stems that look like it is going to flower. That will make your basil bitter if allowed to flower.
Chives- To harvest, just cut straight across. Like you are cutting grass. They probably won't grow out of control like some herbs. Pairs so well with eggs, using in compound butter or tossing raw on soups salads or potatoes.
Cilantro/ Parsley- Once the plant is 6 inches high, begin pruning by trimming the outer leaves down to the bottom of the stem. Don't cut the inner leaves. These will continue growing and producing more stems. You can eat the stems. They carry so much flavor, making them perfect for flavoring soups/ broths or sauces you will blend. I use mine all the time in guacamole and eggs, I just mince very small.
Dill- I love dill. My favorite is to use it to garnish Borscht. It tastes so good with beets, fish (especially salmon), yogurt sauces and of course pickles. I've got a killer pickle recipe I will be posting this summer so stay tuned!
Mint- Young leaves have more flavor so the key to keeping mint at its best is frequent harvesting. I love to use mint leaves in my ice water. It is so refreshing. Just make sure when you trim to make sure there is still at least 1 set of leaves on the stem.
Oregano- This herb does better outside because it likes to sprawl. If you are dead set on it, just make sure you trim it back often so it doesn't have a chance to get woody.
Rosemary- Rosemary is a beautiful plant and grows straight up so it's perfect for an indoor garden. Just cut a couple inches off from the top leaving leaves below to keep growing.
Thyme- Thyme is such a hardy plant. Both for cooking in high heat and for staying alive. Basically make sure you never cut below the first leaves and you'll be fine.
Last but not least. Never trim more than 1/3 of a plant at any given time or it will go into shock and may not recover.
I hope you feel inspired to make yourself an herb garden to enjoy fresh herbs at your fingertips any time you need. Leave a comment below and let me know which herb you find yourself using the most.
PP
Yes, you read that right. Zucchini. Apple. Pie.
A few years ago I was invited to meet the family of a guy I had been going out with. His step-mom made us dinner and for dessert she brought out some pie.
She served everyone a slice and we dug in. It was really good. After about 3 bites my date looked up and said "Mmm, this is good, what kind of pie is this?"
At that moment I was so embarrassed for him. I thought:
"Really, has he never had apple pie before? Who doesn't know what apple pie is. I mean, what else could these big green slices be?"
So I leaned over and said quietly "It's apple pie."
Then to my horror he asked again, only louder "So, what kind of pie is this?"
I just sat there and stared at him, then his step-mom replied. "Oh, this is zucchini pie."
"What!" I was shocked, I could not taste it. It tasted and looked just like apple pie. I would've bet my car on the fact that it was apple pie.
I guess that's why they say 'only fools are positive.'
The joke was most definitely on me.
But it was a delicious one so I didn't mind much.
Since this is the time of year everyone with zucchini plants has them coming out their ears and can't seem to give them away; I thought I'd share this little recipe with you.
It will be a fun way to use some of your bumper crop. And, it's always great watching people's faces when you tell them what it is they're eating.
Directions:
Preheat oven to 400 degrees
Get dough for a double crust pie ready for a 9in pan. You can either make your own or if you don't feel like it, use store bought pie crust dough.
If you want to make it from scratch check the bottom of this post for a no fail recipe.
Grab some zucchinis. I only used 2. You want about 4-5 cups once they are sliced.
Peel the zucchini, cut in half lengthwise and scrape out the seeds. I used a measuring spoon because it left a nice round center.
Meanwhile, put a pan with water on the stove and heat to boiling. This will be used to steam your zucchini.
Slice the zucchini halves into nice half moon slices.
Throw your zucchinis in the boiling water and cook about 6-7 minutes until they are just barely fork tender. Empty the steamed zucchini onto a paper towel-lined plate, sprinkle with a little salt and drain.
In another bowl combine:
Add 1/2 cup brown sugar
3/4 cup white sugar
1 1/2 tsp cinnamon
1 1/2 tsp cream of tartar
4 Tbls white all-purpose flour
Return drained zucchini back to pan and stir in the sugar mixture. It will be pretty runny, that's ok. Make sure everything is dissolved.
Pour everything into the 9 in pie crust.
Top your filling with a few pats of butter. About 1 1/2 Tbls.
Carefully place the top of your pie crust on the pan. Go around the edges with a fork or your fingers to give it a decorative look. I also like to make a few slits on the top and sprinkle a little white sugar over it. Just to make it prettier.
Cook it in a preheated 400 degree oven for 35-40 min. Remove and allow to cool. The liquid will still be runny but will thicken as it cools.
When it's time for dessert, top with a scoop of vanilla ice cream and enjoy!
No Fail Pie Crust Recipe
1 cup flour
1/2 cup shortening
1/4 tsp salt
3 Tbls sugar
1/4 cup cold water
Combine flour, salt and sugar in a bowl. Cut in shortening with a pastry cutter or rubber spatula. Add water and mix until the mixture forms a ball and holds together. Roll out to 1/8 inch thickness on a well-floured board and add more flout as needed to prevent it from sticking.
Shape and place in pie pan. Add filing and bake as directed.
Tips:
I don't like my crust very thick so this was fine for my double crust. If you want a thicker crust then I would either double the recipe or make a 1.5 batch.
*This article first appeared on Deseretnews.com
I get into such a rut with how I cook vegetables sometimes. One year I planted 3 squash plants and we were having sauteed zucchini, squash and onions every night it seemed. And while I love that recipe, my husband and I got so sick of zucchini that I couldn't even think about planting any for the next 2 years.
The same thing happens to me with cauliflower. I have a go-to recipe that I use 9 times out of 10.
This time I felt like I wanted to try something different.
I had a 5 lb bag of potatoes I needed to start using so I tried to think what I could make with potatoes and cauliflower. Then I remembered a recipe I'd seen in a
South Beach Diet Cookbook I bought a few years ago. It has a lot of great ideas for making things healthier and I remembered one thing I saw in there.
Cauliflower Mashed Fauxtatoes.
Basically you make cauliflower to resemble mashed potatoes. I had tried it before and thought it was pretty watery. So I came up with my own version.
And the first thing my husband complimented me on at dinner was how good the mashed potatoes were. (I don't usually tell him what's in his food until after dinner.)
I never thought the day would come when I would be getting cooking tips from my little sister. But she can grill kebabs to perfection and she is the one who came up with this little gem I am going to share with you today.
One of the things I love most about summer is the abundance of delicious fruit.
Strawberries and peaches are my favorite and there is nothing I love more than Peaches and Cream.
However, like most yummy desserts, this one is usually full of sugar and fat.
Then, enter my little sister.
I was over at my parents house while she was there with a friend. She was chopping up strawberries in such a way I knew it could only be intended for one thing. Strawberries and Cream.
So of course I offered my services to eat any she may have left over. But then she told me she was making a low-fat alternative to strawberries and cream. And adding yogurt to them.
"Eeww no thanks" I said feeling like she was about to ruin one of my comfort food staples.
But then my curiosity got the better of me and I tried a bite.
Divine! It was so good.
So of course I had to come home and share it with you.
Here is my low-fat version of Peaches n Cream
Chop up a peach. You don't want the pieces too big. Cut them small enough to have 2-3 in one spoonful. That way they will be covered all over better with the 'cream sauce'.
Spoon 1-2 Tbls per peach of vanilla yogurt into a bowl. This is what makes it creamy and sweet. Don't use unflavored yogurt. You would just have to add sweetener anyway to make it taste good.
Pour about 1/4 cup of milk per peach into the same bowl. Stir to combine.
Add in your peaches, give 'em a good stir to coat and dig in!
Thanks to my sister for coming up with this idea! I thought it was too good not to share. She also uses it for blueberries and raspberries. So give it a try with your favorite type of fruit.
Let me know what you think.
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