Cynthia's Kitchen - Mint
Here are just a few of the many uses of mint... 1. Mint is delicious in salad - green salad, fruit salad (especially melon and strawberries), tomato feta salad, mixed with goat cheese and grains like bulgar, quinoa, barley, mixed with the last of the winter beets from the basement and couscous.. 2. When Bill and I went to Cuba some years ago, we had our first mojito, which is different from the ones you get here that are made with a simple syrup. Cubans use raw sugar which gives you a great crunch. Put a good bunch mint and...
Update from the Gardens
Just as we begin to reach the end of our planting spree, the gardens are showing us how busy we are about to be. It has been too wet to effectively cultivate, so keeping ahead of weed pressure will be a challenge. Weeds thrive in wet conditions and they are much harder to get rid of once they are more mature and established. When we cultivate (or disturb the top soil) around our plants, we can take care of most of the weeds in a very efficient manner using our specialized garden tools. However, this is only effective if the...
New in the Store
Scallions - The first taste of the allium family (garlic, onions, leeks, shallots, scallions...) this year. These scallions are young and tender and by chopping them and sprinkling them all over your meal, you will be adding a whole new level of flavor.
Cynthia's Kitchen - Using Carrot Tops
Roasted Carrots with Carrot Top Pesto Preheat oven to 400 degrees. Trim carrot tops, leaving some stem attached. Toss whole carrots and vegetable oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25 - 35 minutes. Let cool. Pulse some garlic and walnuts, pecans, or sunflower seeds in a food processor until a coarse paste forms. Add some fresh herbs (basil, parsley, etc), some Parmesan, and reserved carrot tops. Process until a coarse paste forms. Add some olive oil and pulse until combined. Season with salt and pepper....