Roasted Beet and Ricotta Salad
Sarah’s creative use of the fresh ricotta at the farm stand. Remember, this is a salad, so play with the flavors, and if you don’t have fresh ricotta, no need to panic!
Ingredient: Herbs and Flowers
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.
—-
Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Herbs and Flowers
Spiced Carrot Soup
The flavor combo of carrot and orange is vibrant in color and flavor. Veggie broth keeps it vegetarian but chicken broth may be substituted as well. Grab a hearty crusty bread to enjoy with this one!
Spiced Apple Sorbet
A yummy way to turn your cider into dessert! You’ll need an ice cream machine for this one. Sarah spiced hers with some rosemary and cardamom for a delicious treat!
