This basil has been growing about a month in the kitchen window. Unless you live without windows you can probably grow a little herb garden too. I think it’s time to make some pasta!
What you’ll need for a bottled kitchen window garden:
Small rocks or gravel
Potting Mix (Make sure it has some vermiculite)
Water, organic plant food and a sunny window
Put the gravel or rocks in the bottom of the bottle. Add the potting mix. Plant some seeds. Water and wait. When the seedlings sprout kept them moist and fertilize according to the instructions on your fertilizer package. You should be able to use the potting mix in the jar a couple of times after harvesting your first batch of herbs and then replace it.
I always thought Ramen noodles were for kids and college students until I found this recipe from the Bodily Recipe Box. I followed Angela’s recipe, except I used canned turkey and added some fresh sage. Use fresh when you can, but if not . . . all the ingredients for this recipe can be stored in your pantry. Canned poultry, dried carrots and celery, and ramen noodles make a great last minute meal!
“Since the foundation of the world, the cloth of righteous societies has ever been woven from the golden threads of charity.” H. David Burton, The Sanctifying Work of Welfare
The second recipe in the “what to do with mint” series. These meatballs are fantastic! I placed them on a bed of lettuce from the garden, but they would also be good wrapped in soft flatbread like a Greek kabob. Funny thing when you eat food with mint in it you feel like you’ve just brushed your teeth.
Minted Turkey Meatballs
1 lb. ground turkey
1/4 cup dried bread crumbs
1/2 cup minced onion
2 cloves minced garlic
2 Tablespoons chopped flat leaf parsley
1/4 cup chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamon
1/8 teaspoon cinnamon
1 Tablespoon olive oil
Yogurt Herb Dipping Sauce
1 cup plain yogurt
1/4 cup chopped fresh tarragon (None in the garden yet, I used a heaping Tablespoon of dried)
1/4 cup chopped fresh mint
1/4 cup chopped fresh green onion or chives
Combine all ingredients for the dipping sauce and place in the refrigerator while you make the meatballs. Combine all ingredients for the meatballs, except the olive oil and shape into balls. Heat olive oil in skillet. Cook meatballs on medium heat until browned and no longer pink inside. Serve with dipping sauce.
Last week I joined Bountiful Baskets and picked up my first basket of delicious fruits and veggies. Included in the basket was a bundle of fresh mint. Normally I just dry the mint from my garden and use it as a tea or throw it into a smoothie. This mint was destined for something different, so I searched for some fresh mint recipes. Here’s one that is particularly delicious! I had to use frozen green beans, but I look forward to fresh ones from the garden in July. These green beans are good as a side dish or a snack, like right now, yum.
Green Beans with Roasted Red Peppers and Mint
1 lb. fresh or frozen green beans, cooked tender crisp
1/4 cup red onion, thinly sliced
1/2 cup roasted red peppers, thinly sliced
2 Tablespoons seasoned rice vinegar
2 Tablespoons olive oil
1 teaspoon whole grain Dijon mustard
1/4 cup fresh mint, chopped
salt and pepper to taste
In a bowl, whisk together the vinegar, oil, and mustard. Add the cooled, cooked green beans, red onion, and roasted red peppers and toss to coat. Add the mint, toss until combined. Serve at room temperature or cold from the fridge, with a fresh mint leaf on the side.
I found a couple of other great mint recipes that you’ll see here in the next week.
Today our Relief Society lesson was on charity or the pure love of Christ. Charity is a feeling of kindness toward mankind that motivates us to action and reference was made to the person with the plead for help sign, so often seen on the street corner. One woman passed along a suggestion that she had seen her mother do . . . her mother keeps a few bottles of water and flip top cans of food in her car along with plastic spoons and when she sees someone in need she is prepared to offer these. No judgments required, just a simple act of charity.
Liesa Card’s blog and book were brought to my attention a couple days ago and I wanted to past the link along to you. I love her philosophy on food storage!
“You can make life easier by structuring your food storage so that you actually eat it on a daily basis . . . no earthquake required.”
You’ll find some great recipes and food storage ideas on her site, I Dare you To Eat It.