Drying Herbs & Freezing Pesto

We have herbs.  Do we have herbs.  Abundant herbs!  Never one to waste anything, my husband has been nudging me to dry those aromatic sprigs from heaven.  He even sent me this information from Michael Ruhlman on drying herbs that said, in part:

The herb garden has gone wild from the heat and rain showers. It’s bursting with more herbs than I can handle or possibly use.  It’s like an herb party with too many rowdy guest showing up.  So now is exactly the time to start cutting them back and letting them dry for winter cooking.  This will both begin the supply of dried herbs and also encourage more growth during the next weeks of summer.  Herbs are roughly divided into two categories, “hard” and “soft.”  The soft herbs are herbs with soft stems, such as parsley and tarragon. The soft herbs are best used fresh; they’re fine dried, but they lose their magic, all the beguiling qualities that make them so powerful.

Looking at my "soft" herbs, I seized the day and picked tarragon and parsley to dry, simply washing off the leaves and spreading them on tea towels laid on the counter for drying.  Ruhlman says to spread them out in bowls for drying, so that must work too.

Candied herbs?  Look at Shuna Lydon's post a few years back about how to infuse herbs into sugar.  She has a way with words:

Custards could be infused but they must drape the tongue briefly and evaporate, smooth and silky. Like a well cut skirt: scissors glide through the grain of the fabric, not against it. An aroma is an elusive sensory experience. We embrace those we have known and loved forever and are comforted because they still smell the same as we remember.

And now for the basil and Making Pesto to Freeze:

from Food Network:

Pesto to Freeze

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

I followed the directions, doubling the amounts:

Several years ago I made this recipe.  It is great for gift giving in mid winter, and it lasts in the freezer much longer than three months; don't hesitate to make several batches for those cold weather doldrums when you want to carbohydrate load.   This pesto recipe is delicious with pasta and chicken.

PS: I decreased the olive oil slightly, and added the pecorino cheese into the processor while blending.  Then remember to sprinkle heavily with more Parmesan or mozzeralla cheese as a finishing entree topper.

Green Gates and The Green Man

In 2008, writing about honeysuckle and hummingbirds this was a picture of our back garden gate that leads to a larger garden area down wooden stairs.  This is what it looked like three years ago:

Unfortunately, we had some very cold winters that killed off the honeysuckle vines.  We took down the archway, cut back the dead branches, and were left with just the gate that looks bare and in desperate need of a face lift.

So I went looking for garden gates that were green in color, hoping to find something I liked and would inspire me to repaint the wooden gate.  Here are some pretty gates that I found while doing an internet search:

from madeitonmonday

 

from pinterest 

(from dreamstime)

Using oil paint from a tube, paint thinner and a linseed oil mixture with instructions here, this is our newly refurbished stained gate:

This is the gate yesterday prior prior to staining:

What a difference a little paint makes!

This is a Green Man, cast in iron, similar to one that I just ordered to attach to the fence:

The Green Man

...is that spirit, energy, presence, inherent in every cell of the vegetative realm, and transmitted to the animal/human realms through the foods we eat, the flowers we smell, the trees we hug. He is Pan.

Kilkenny Cowl

Several months ago, Paula the Podcaster at Knitting Pipeline,  mentioned that she was knitting a different sort of cowl.  The name of the cowl sounded Irish (the Kilkenny Cowl) and I thought it might be one I would enjoy making and wearing while in Ireland this fall.  And then on her podcast yesterday, she again mentioned finishing it for her future daughter in law, and showed the pretty cowl on her website.  So I, too, will share this pattern and the end results.

In early July, I shopped online at Quince & Company and ordered the pattern and the yarn to knit this cowl.

(The pictures of the Kilkenny and the pretty girl are from the Quince website)

Yes, you too can order the Kilkenny pattern and yarns here.

The "chickadee" yarn in the color nasturtium, in 100% made-in-America wool was purchased and knit over a few weeks, resulting in my rendition of the Kilkenny Cowl:

Remember those beaded glass bracelets I made to go with it?

Thanks, Paula, for the suggestion of a fun knit project with cables and lace making that was not too difficult.

(More Kilkenny Cowl knitting information can be found here on my Ravelry page.)