Too Much Zucchini...Herbamare

It's  that time of the summer when the zucchini is harvested by the bushel or for some of us gardeners, by the wheelbarrow.  One of my most favorite ways to cook zucchini is sliced, sprinkled with Herbamare seasoning, grilled and once removed from the grill drizzled with just a bit of extra virgin olive oil.   I use the leftover zucchini, (if there are any) placed between 2 layers of polenta and topped off with a sage butter.  I will post the polenta recipe soon.    But for now consider stocking your pantry with Herbamare. It's a combination of natural sea salt infused with organic fresh herbs and vegetables. In my area I find it at a natural food store, but it might be on the shelf of your local grocery store. Maybe a little pricey at about $10 for 8.8 oz, but worth it.  It is a great addition to any of your favorite soup recipes too.  I have posted a photo of it, for easy recognition.

Herbamare USDA Organic
Product of France
http://herbamare.us

Italian Salad Beans - Canning

http://www.freshpreservingstore.com

Italian Salad Beans 

In our house these beans, similar to a pickle will be served on the antipasto platter and be devoured in minutes. When serving the beans, drain off the brine and serve beans on a  dish or on a platter with antipasto.  

Don't serve beans directly out of the jar, since the olive oil will leave a film on each bean as it is pulled from the jar. 

 

4 cups fresh green beans trimmed and cut to size for jars, about 3 1/2 inches

1 3/4 cup white vinegar

3/4 cup water

4 cloves garlic, peeled

(4) 1/2 teaspoons of oregano dried 

or 4 teaspoons of fresh oregano

4 small bay leaves

8 leaves of fresh rosemary

(4 ) 1/4 teaspoons sea salt

(4) 1/2 teaspoons sugar

About 1/4 cup olive oil 

To make the brine, heat the vinegar and water in a small saucepan.  

While brine heats up, pack each clean hot pint jar with beans.  If you shake the jar as you pack, the beans will settle and it will create more space.  There should be about 1/2 inch of head space.  

After packing beans add to each jar: 1 clove garlic, 1/2 teaspoon of oregano, 1 small bay leaf, 2 leaves of rosemary, 1/4 teaspoon sea salt, and 1/2 teaspoon sugar.

Pour brine over top of each jar dividing equally.  Remember to leave space to drizzle olive oil on the top.  

Place hot seal and screw on rings.  Put jars into a medium pot, cover with warm water and replace lid.  Turn burner on high, wait for boiling to begin and boil for 12 minutes.   Keep lid on pot and keep it boiling.  After 12 minutes remove jars carefully to a cloth covered counter.  I use a kitchen towel folded on the counter.  Leave for 10 hours.  After 10 hours place beans into pantry or cupboard and keep out of the light. 

Beans will be ready to eat in 6 weeks. This time is necessary for the flavors to develop.

Italian Salad Beans in a Jar
http://www.freshpreservingstore.com

Lavender Simple Syrup

Lavender Simple Syrup

1 cup of water
1 cup of sugar
1 small handful/bunch of fresh lavender or 2 tablespoons of dried lavender flowers

In small saucepan put water, sugar and lavender. Bring to a boil. Reduce heat to low. Stir until sugar is dissolved. Remove from heat and let stand a couple of hours.  When cool remove lavender and strain liquid with fine mesh strainer.  Refrigerate in covered jar.

New path

Today I am creating a new path, not in the garden but on the web. I think it is time to start a blog, a place that I can share my interests and passions which ultimately lead to a party of some type. So please be patient while I muddle through getting started.

http://eatthedaylily.blogspot.com/

hosta garden in summer