PUT HERBS IN ICE CUBE TRAYS AS FOLLOWS
Fresh herbs – I use this one all the time. I LOVE the Springdell herb garden. You pick the herbs from the garden, chop them up and put them in the cubes. Add oil and freeze. Remove the cubes and put them in a ziplock. Don’t forget to label them with what herb they are. I also like to do herb combos that I know I use together a lot for pasta sauces etc.
Simple syrup – I make a simple syrup out of equal parts sugar and water. Heat until the sugar has dissolved. You can freeze as is and just pop a cube into a beverage or you can steep the simple syrup with herbs or flavors too. I love to use mint from Springdell and let that steep. I let it sit in there until the syrup is cool, strain out the mint, freeze and I have cubes to use in my iced tea. Delicious.
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Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
If the late summer CSA is going strong, this is a great recipe that uses peppers (bell and jalapeño), onion, beefsteak tomatoes, basil, oregano, eggs, garlic, and ricotta. You can make part of it ahead of time and then bake for 15-20 minutes just before dinnertime. If spicy is not your thing, fear not the jalapeño in the recipe, it really adds flavor in lieu of spiciness.
That strong flavor of Parmesan pairs well with this tomato side dish. Feel free to add herbs of your choice.
