Friday, May 29, 2015

Potted Sage: Care and Info

Potted Sage

Sage is a wonderful-smelling herb often used in medicines and in food dishes.

Light: The sage plant does well in partially shady balcony gardens to full sun.
Water: Water the young plants regularly until they are fully grown so that they don't dry out.
Harvest/Storage: During the first year, harvest lightly to ensure that the plant grows fully. Cut an entire stem if desired, or just pinch a leaf at a time. To give new foliage time to fully mature, leave 2 months between your last big harvest and the first frost of the season. Sage's flavor is best when fresh, but it can be stored frozen or dried. Dry harvested sage by hanging bunches of stems upside-down. Strip the dry leaves from the stem and store in an airtight container.

Tuesday, May 12, 2015

Husk Grilled Corn with Cilantro Lime Butter

Husk Grilled Corn with Cilantro Lime Butter
From: Cooks Country

Ingredients:
1 stick butter, softened
1/4 cup minced cilantro
2 tsp grated lime zest
1 T lime juice
1 glove garlic, minced
Sweet corn, unhusked

Directions:
Mix cilantro, lime zest and juice, and garlic into the butter. Set aside.
Remove silk from top of ears of corn. Place the ears on heated grill. Cover and cook, turning every 3 minutes, until husks are blackened all over(12-15 min). Transfer to a cutting board.
Cut the base from the corn. Remove husks and discard.
Roll each ear of corn in the butter mixture to coat lightly and return to the grill. Cook, turning as needed to char lightly on each side, about 5 minutes total.
Remove corn from grill and roll each ear again in butter mixture. Transfer corn to a platter.
Serve and enjoy!

Thursday, May 7, 2015

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus
from: damndelicious.net

Ingredients:
6 ounces sliced prosciutto, halved horizontally
1 pound asparagus, trimmed
1 tablespoon olive oil

Directions:
Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
Serve immediately.

Bacon Wrapped Sesame Asparagus

Bacon Wrapped Sesame Asparagus
From: How Sweet It Is

Ingredients:
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

Storing and Preserving Herbs

Storing Herbs

After bringing fresh cut herbs home, trim the stem ends. Remove any rubber bands or ties, then stand them upright in a jar or glass with an inch or so of water and put them in the fridge with plastic wrap or a plastic bag covering their leaves. If fridge space is limited, you can also wrap the stems loosely in a dampened paper towel, then put the herbs in a plastic bag and store them in the crisper drawers of your fridge.
Depending on what type they are, how fresh they were, and how cold and moist your fridge is they will keep anywhere from a few days to a few weeks this way. Woody-stemmed herbs such as rosemary or thyme will last longer than sage, basil, cilantro, and other tender herbs. Wait to rinse and dry fresh herbs until just before using them.

Preserving Herbs

Should you find yurself with more fresh herbs than you need, don't throw the extra away. Preserve them instead. Here are three easy ways to preserve your herbs for later use.

1. Herb butters: Mix chopped herbs into sotened butter with a fork until well combined. Wrap in wax apper and rol into a log. Keep for a few days in the fridge or wrap in foil and reeze for a month or more. Slice pats off as needed and use them to add flavor to everything from steamed vegetables to broiled fish and grilled steak.

2. Drying: Herbs that are on the sturdy side-rosemary, thyme, oregano-keep their flavor well when dried. Just hang small bunches of rinsed and patted-dry herbs in a dim, well ventilated place.You can also put herb leaves on a paper plate and microwave on high in 10 second bursts until brittle. Once dried, store them in glass jars in a cool, dark place.

3. Freezing: You can chop herbs and freeze them in ice cube trays with a little water or olive oil, then store the cubes in zip-top plastic freezer bags in the freezer. You can also just put small bunches directly into freezer bags in the freezer. Either form can be added to soups and stews without thawing.

Sunday, May 3, 2015

Asparagus Salad

Asparagus season is here! Asparagus is an early season crop and we won't have it long so while it's here make sure you get a taste. Here is a quick and easy salad you can put together to enjoy the taste of Jersey fresh asparagus.

Asparagus Salad

You will need:
1 lb. of asparagus spears, cut into 1/2 inch pieces
1 pint of cherry tomatoes, sliced in half
3 Tbsp. chopped fresh chives
1 cup chopped red onion
salt and pepper to taste
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 cup feta cheese

Directions:
 Bring a pot of salted water to a boil and add asparagus pieces. Cook for 2-3 minutes.
Whisk together olive oil, balsamic vinegar, and lemon juice.
Put asparagus, tomatoes, chives, and onions into a bowl and add salt and pepper to taste.
Add the olive oil and vinegar mixture and mix together.
Add the feta cheese and lightly mix together.
Serve and enjoy!