When I plan my kitchen garden every year, flavor and frugality are priorities. Since I got a late start this season, I went for maximum bang for my flavor buck: lots of herbs. Even if you don't have the space or time to grow vegetables, a few containers of fresh herbs can take your summertime cooking to the next level. Tonight I'll share two simple, versatile recipes that capture the flavors of a late summer garden and waste nothing.
August 22, 2015
After 20 years of growing culinary herbs, I've become a huge fan of container herb gardening. Basil and parsley are susceptible to drainage problems, bugs, and mold. Thyme, oregano, and (especially) mint can be invasive. Container gardening solves all these problems and makes weeding a snap. Samples from my patio pantry:
Clockwise from top left: sage, oregano, peppermint, parsley
Peppers also do well in containers, especially the small hot varieties I like. Sampler:
Clockwise from top left: banana, jalapeño, cherry and habanero peppers
The only plants I put in the ground were four vine tomatoes: Sungold (yellow cherry), Supersweet 100 (red cherry), Cherokee Purple, and Mountain Gold. I didn't have time to build raised beds, so I tried the easiest alternative: tires. After hosing the tires down well, I placed them over hand-tilled garden soil and filled them with potting soil mixed with mushroom compost. I feed all my plants with Happy Frog Tomato and Vegetable according to the package directions.
Supersweet 100, Sungold
Other than the cherries, it's been a dismal year for ripe tomatoes. My container plants set fruit, but most of it cracked or disappeared before getting ripe. I finally started harvesting the green tomatoes rather than lose them completely. As much as I love fried green tomates, there are only so many one can eat and they don't keep well. The solution? Pickles.
I love pickles. Home canning was a way of life for my foremothers, wives of coal miners who wasted nothing and worked magic with simple ingredients. When Grandma's Mason jars emerged from the basement pantry on Thanksgiving Day, it was going to be a treat. Although delights like chow chow and dilly beans are not traditionally Slovak, our Pennsylvania Dutch neighbors' influence made these recipes and more staples of Anthracite coal region cuisine.
Refrigerator pickles are an excellent alternative to boiling water canning. The recipe requires no special equipment, can be done in batches as small as a pint, and offers unlimited flavor variations. Best of all, it turns your leftover veggies into crunchy treats that keep up to two months.
Basic Refrigerator Pickles
Start with enough veggies to fill a 16-oz canning jar. I used a variety of hot red peppers, mild banana peppers, and a few green tomatoes.
Wash all vegetables thoroughly. Trim away any damage to the green tomatoes and cut into slices about 1/3". Slice peppers crosswise. Crush and peel 2-3 cloves fresh garlic and place at the bottom of a clean wide mouth canning jar. Pack sliced veggies to 3/4" from the top of the jar.
Packed and ready
While prepping the veggies, make the brine. You will need:
1/2 cup water
1/2 cup white vinegar
1 tbsp kosher or sea salt
2 tbsp white sugar
Bring all ingredients to a boil in small saucepan until salt and sugar are dissolved.
Pour hot liquid over veggies to 1/2 inch from the top. Secure lid and turn jar upside down for 30 minutes. Turn back over and refrigerate at least 24 hours before serving. Serve right out of the jar or chop coarsely as a topping for burgers or hot dogs. Recipe can be doubled. Keeps up to two months in the refrigerator.
Refrigerator pickle variations
This is where it gets fun. Almost any fresh, unblemished vegetables will work in this recipe when sliced uniformly. Try carrots, onions, green beans, okra, and of course cucumbers.
The sky's the limit with flavors. Dill is an obvious choice, but try basil, Rosemary, oregano, thyme and/or mint pickles. Just place a bunch of clean, fresh herbs (about 1/2 cup loosely packed) at the bottom of the jar before adding the veggies and brine. If you don't have fresh herbs, use a dried pickling mix or whole peppercorns to deepen the flavor. This is green tomatoes, sweet onions, and banana peppers pickled with fresh basil. I added some black peppercorns and a few red pepper flakes to give it kick.
Basil pickles
The next recipe was inspired by a tarragon grapefruit soda I recently tried at
Amalie's French Bakery in Charlotte. Made from tarragon-infused simple syrup and fresh grapefruit juice topped with sparkling water, it was the perfect summer afternoon refreshment.
I've made mint-infused simple syrup in the past, but I never thought of using other culinary herbs. I tried sage first, and it made a delightful lime soda. Basil was perfect in lemonade or mixed with hot mustard for dipping. Best of all, it requires just three ingredients.
Herb-Infused Simple Syrup
1 cup water
1 cup white sugar
1/2 cup fresh herbs, washed and coarsely chopped
Place all ingredients in a small saucepan and bring to a boil. Reduce heat slightly and simmer uncovered for 5 minutes, stirring occasionally. Remove from heat, cover tightly, and set aside for one hour to cool. Strain out herbs and store in an airtight container in the refrigerator. Keeps 3-4 weeks. Adding 1 teaspoon of vodka per cup of syrup is said to extend shelf life but mine never lasts long enough for that to be an issue.
Almost any herbs work well with this recipe -- try mint, thyme, basil, lemon balm, lavender, and/or ginger.
Herb-Infused Simple Syrup Ideas
Simple soda: fill a 12-oz glass 2/3 full with ice and pour 2-3 oz infused syrup over. Add 2-3 oz fresh citrus juice if desired. Top with cold sparkling water and serve.
Cocktails: use herbal simple syrup to jazz up mixed drinks. Try a vodka gimlet with sage syrup or a gin rickshaw with basil.
Dressings and marinades: substitute herbal simple syrup for sugar for added flavor. I made coleslaw with sage syrup and it was divine.
My biggest challenge has been my container tomatoes. They're setting fruit just fine, but nothing ever gets ripe. Today, I finally discovered the problem, and it's not the heat. It's Mr. Squirrel. This guy slipped into my Homestead plant this afternoon and emerged with his quarry.
Bon appetit!
What's growing in your garden? What's for dinner at your place tonight?