Watermelon Cocktails
Sarah provides us with some fruity watermelon beverages to enjoy, both cocktail and mocktail versions. (Though vodka is not on our list of staples, perhaps it will be after trying one of these).
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.
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Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Herbs and Flowers
Sumac Tea
Got sumac? The late summer stag horn sumac buds provide a simple and way to a natural ade that tastes so refreshing you’ll ask yourself “why isn’t everyone trying this?” As always, please use caution and common sense when foraging on your own (but know that you really can’t mistake stag horn sumac for anything else, it’s pretty distinguishable).
Ratatouille 2015
This is one of two variations on this seasonal dish (hence Jess labeled this one “Ratatouille 2015”). It’s a recipe we love due to it’s generous use of many late summer veggies, flexibility of ingredients, and, of course, tastiness. Enjoy as a side dish, as a main dish on top of some pasta, or use your imagination!
