If you're like me then your garden is starting to produce more than you can consume on a daily basis and the need to get creative in preserving that fresh goodness has kicked in.
Today I wanted to share two ways that I preserve and use fresh what's growing in the garden.
I have given over a portion of my potager garden to growing just medicinal herbs. I still grow all the edible herbs through out the garden but I wanted to be more intentional in planting those herbs that do double duty both in my cooking and in my natural wellness medicine cabinet.
One of my favorite ways to preserve herbs is by drying them.
Not only is it a convenient and effective way to make sure I have access to them year round but it is so dang simple to do. I have a dehydrator that I use for drying fruits and vegetables but I find that for most herbs slow and steady air drying out of direct sunlight is the way to go. (If you do choose to speed up the process in a dehydrator be sure you keep it set no higher the 90 F or you will start to lose their medicinal and aromatic properties.) It normally just takes a couple of days in our arid climate to achieve a nice crunchy texture but it may take longer where you live so check them daily.
Once you have a nice selection of dried herbs the sky is really the limit with what you can do with them. I favor herbal teas and medicinal tinctures with mine. Today I thought we'd start with a nice and soothing herbal tea of lemon balm and chamomile. I think it's safe to say that we have all heard of the calming affects of chamomile even my eight year old grandson chimed in when I was harvesting some chamomile flowers and said, "That's what I drink when I don't feel good!" Lemon Balm has similar relaxing properties so I make my tea equal parts of both. Just a tablespoon or two left to steep in hot (not boiling) water for 10 - 15 minutes will provide you with the yummiest way to unwind at the end of the day.
The second way I use herbs is in my cooking. For this I prefer fresh if available but dried will work just fine. Just remember that dried herbs are stronger than fresh so adjust your portions accordingly.
I love using thyme and sage when I'm making an easy baked chicken and root vegetable meal for dinner. This is one of those meals that tastes so good and nourishing and takes no time at all to prepare and the time in the oven does that rest. Here's my simply delicious recipe that can be modified with whatever vegetables you happen to have on hand. Also, I cook for two. You probably cook for a few more so adjust amounts for your family size.
Roasted Chicken and Root Vegetables
Ingredients
- This recipe can easily be doubled or tripled to feed your family.
- 1 -bone in chicken breast per two people
- 1 - large carrot per two people
- 2-4 baby red potatoes per two people
- 3 sprigs of fresh thyme and fresh sage ( 1 tsp each if using dried herbs)
- 1/2 an onion thinly slicedsalt and pepper to taste
- 2 tsp Italian blend seasoning
- 1/4 cup olive oil
Instructions
- Salt and pepper chicken and place in large skillet or roasting pan. Sprinkle 1 tsp. Italian dressing on top of chicken breast and drizzle with half the olive oil.
- Cut vegetables in evenly sized chunks and place in a bowl. Sprinkle 1 tsp of Italian seasoning over vegetables and drizzle with remaining olive oil. Toss to combine.
- Thinly slice onion and spread it evenly over chicken. Arrange vegetables and herbs around the perimeter of the chicken.
- Bake at 350F for 45 minutes or until the internal temp of the chicken is 165F and the veg is fork tender. Let rest 10 minutes before serving.
- Feel free to add other vegetables to pan to use whats in your fridge or suit your taste. Enjoy.
If you're a visual learner, you might enjoy this YouTube video where I walk you through the recipe step by step. Here's the link to the Roasted Chicken and Vegetable video.
Do you grow food in your yard? Have you thought of the benefits but assumed you didn't have enough space or the right equipment? Today I want to share with you a few ways you can tuck edible plants in where ever you live.
Whether you live in an apartment, mobile home, suburban or city lot or even if you have a large lot but not a lot of time or energy, you can grow food.
If 2020 taught us anything it was that it is important to take ownership and responsibility for as much of our needs as we physically and financially can.
First let's chat a little about a few of the benefits.
Now let's talk about the equipment and space requirements.
As we get older we may become less able to lift and bend so you can either grow on a picnic or small table or purchase or have built a taller raised bed that will lessen the need to kneel and bend.
Shop Lemon Lane Cottage on Etsy here.
For as long as I can remember I've been making things with my hands. You name the craft, I have most likely tried my hand at it.
That is why it thrills me to be able to offer to you whatever is currently coming out of my craft studio, herb garden or kitchen to help you live a beautiful, natural life.
My offerings vary by season, so check back often. But if there's something your interested in, let me know and we can arrange a custom order.
To keep up with what I'm working on be sure you subscribe to my YouTube channel and Instagram Account as I post daily there. Also, so we don't lose touch, I invite you to subscribe to my newsletter as well.
xo, Patty
It has been such a mild winter here in Southern California that our summer baring apple tree decided to bloom and produce a winter crop. It was a small harvest and the apples didn't quite reach their normal size for eating fresh but they were delicious just the same. The question then became, what do we do with the harvest.
Why make easy apple turnovers, of course!
I took advantage of a weekend with my six year old grandson and enlisted his help in making hand pies. Baking always takes on an adventurous spirit when you add in a small child. I love having kids in the kitchen now that I'm a grandma. It wasn't always the case when my plate was full and the children were mine.
I think one of the perks of being a grandmother as opposed to a mother, is the intentional time you can spend with your grandchildren.
You have time to slow down and use each encounter as a time to teach and share life lessons, whether that’s how to do things with your hands or how to process things with your heart.
It’s a well earned and appreciated perk for sure.
I thought about all this as I spent time with Jon this weekend. As he mixed the apples with sugar and cinnamon and rolled out the dough, what was he taking in? What did he see in me that would serve him well in the future? What did he learn as we made our apple turnovers, besides how to use a fork to crimp them shut?
The amazing thing is that none of this has to be formal or planned out. As grandmothers this privilege is part of our right of passage. Our lives well-lived equip us for the challenge. We need only be aware, be mindful and be thankful for the opportunity to do our part.
Oh, and a little flour flying in the kitchen never hurts!
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