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Herb Garden

It is summer! When I first started getting ready to start this blog, it was Spring! It took longer than I thought to get this up and running. But it still is not to late! Time to push your sleeves back and get into the garden!

Even if you have little experience gardening, growing herbs is an easy, rewarding endeavor. Nothing tastes as good as something you have grown!

I must confess, I do not have a green thumb when it comes to gardening. I have tried to grow tomatoes, peppers and other vegetables with little success. Okay, maybe I once got 12 grape tomatoes and they were delicious. But that was about it. Never a good outcome for me!

However, I have been successful at growing herbs in containers for many years. It is pretty easy.

You can grow your herbs in pots on the patio, or the deck right next to your kitchen. Make sure you buy pots that are deep enough for the roots to grow. The pots need to have good drainage. If your herb roots sit in the water for too long your herbs will die.

You can buy your favorite herbs from your local garden store. Most grocery stores sell them now, as well. Some of the herbs, like thyme, chives, and mint, are perennial, which means they will grow back again every spring.

Next step is to find an organic potting mix. Potting mix is better than potting soil, as potting soil tends to be heavy and have poor drainage. An organic potting mix is a much better choice since it is higher quality, lighter and will give your herbs the drainage they need.

You are going to have to replant the herbs in a larger pot. Make sure to place rocks at the bottom of the pot to ensure good drainage prior to pouring in the potting mix.

I promise you they will grow beautifully if you just remember to water them!

You must pick a spot where the herbs will get plenty of sun during the day. Herbs originated in the Mediterranean region and other areas of the world that have very hot climates; herbs are sun worshipers.

There is nothing more rewarding and fresher than cutting the sprigs of your home- grown herbs and adding them to your summertime meals and salads!

Start growing now! You will be so glad you did!

Once you have grown your own garden, there’s a trick to keeping the herbs fresh in the refrigerator and ready to use. This trick works just as well for store-bought herbs during winter months.

Rinse and wash well, then let them dry thoroughly.

Once they are dry, layer 2 paper towels and sprinkle water to wet the paper towels a little, but not entirely.

Place the herb in a single row on top of the paper towel.

Roll up the paper towel with the herb inside.

Place in plastic bag, but do not close the plastic bag!

Write the name of the herb on the plastic bag and refrigerate until you need it.

Remember also, that when a recipe contains a dry herb ingredient, if you choose to use a fresh herb instead, you will have to use twice as much of the fresh herb than you would the dry herb.

Try it! I think you will be surprised by how easy it is to have fresh herbs throughout the year!

It’s that simple! Good Luck! (Thank you Simone!)

I love lemons as you can see from my blog’s banner picture. They are my go to ingredient for almost everything I cook. I buy them regularly at the grocery store (lots of them!) and always have fresh lemons in my house. When people in the grocery store see me purchasing 15 lemons at a time, they think I’m going to make lemonade! I tell them that I use lemons in most of my recipes. Green tea with fresh squeezed lemon is my daily drink. As a child, I remember eating lemon halves, much to the disapproval of my mother (she used to roll her eyes)! Old habits die hard and I still love them to this day (although I no longer eat them whole)!

Todays Hint: Cut lemons lengthwise. This makes them much easier to squeeze. Add a little lemon to anything–pasta sauces, salad dressing, marinades and all vegetables that you are roasting or sautéing- almost any recipe. It really adds a tangy kick and extra freshness to the dish.

This recipe is as easy as it gets! Fast and on the table in minutes.

Preheat oven to 350.

Ingredients for the Salmon
(2)½ pound center cut pieces of a good organic salmon (keep in mind that you can use ANY type of fish, but the cooking times will change)
Juice of 1 lemon
Chef Paul Prudhomme’s Magic Seasoning Blend, Blackend Redfish Magic

Place salmon in baking dish or aluminum dish (to cut down dishes to wash)

Squeeze lemon juice on salmon

Sprinkle Salmon with seasoning blend. The more you sprinkle on, the spicier it will be. It is a mild spicing, so if your family does not like it too spicy, a little is fine.

raw salmon

Place pan in oven.

For medium rare bake 20 minutes.

For medium well, bake 25 minutes.

Set the timer for 20 minutes for medium rare pieces, then reset timer for 5 minutes for medium well pieces.

Ingredients for Corn
2 bags frozen corn
6 tbsp. butter or margarine
2 handfuls basil
¼ tsp red pepper flakes
Juice of ½ lemon (or more if you would like)
1/2 tbsp Kosher salt
1/2 tsp. pepper

Melt butter in skillet.

Add lemon juice and red pepper flakes.

Add corn, basil, salt and pepper.

Mix ingredients well. Then stop mixing corn for about 2-3 minutes. You want corn to brown and caramelize.

Stir again and keep repeating until corn is nicely browned all over.

Another Hint: If you have a gas stove top, put aluminum foil around all the burners you are not using. This protects other burners from getting dirty and cleanup is so easy!!!

It’s that simple! Enjoy! (Thank you, Simone!)

Simple Herbs

Salmon and Corn