I hate the end of growing season. I hang in there as long as I can and do what I can inside. This includes preserving the annual herbs that are in their final glory.
Bringing Your Herbs Inside:
You will also want to think about herbs that you want to bring inside for the winter. Now is the time to start digging herbs up and getting them into containers and
Drying is another option:
Basil will lose some of its flavor but your own freshly dried herbs are bound to be better than anything you can buy. Oregano and sage are good herbs to dry too.
Harvest the leaves and stems and arrange them on a screen frame, to provide air circulation all around. My little Girl Scouts made a dehydrator one summer. We dried bunches of bananas, pineapple, apples and cranberries for a trail mix, so I don’t know why this wouldn’t work for herbs too. I wonder which garage sale that was sold at? But you can also bunch them together and hang your bouquet upside down from a wire hanger in a dry, airy place. Make sure the herbs are completely dry (otherwise the leaves will mold) before crumbling into a spice jar.
Enjoy the bounty of your herb garden all year long. And try some combinations of dried herbs. You may find something that is just the right touch for a salad dressing. I’m going to try a basil bread just for fun.
I came to terms with the fact that I lived in El Paso the first September I was here. (My family moved here from Austin during the dust storms of March.) I went to the grocery store one Saturday morning and there on the front sidewalk was a huge black round roaster fired by huge flames. A man was rolling this drum around and around with beautiful long green chiles in it. The aroma was spicy and wonderful. I had to have some. Then driving home along the side of the road were trucks with ristras and wreaths of bright red chiles. For us “gringos” they keep the evil spirits away if you hang one in your kitchen or outside your front door. The true Mexican cooks will use these for chile sauce or enchilada sauce. The colors and the smells brought me home (finally).My favorite dinner is red meat enchiladas, chilé rellenos, Mexican rice, guacamole and refried beans with tostados. I love to go to the store in September when the chiles are roasting outside. I just HAVE to get the ingredients to make this dinner. Nothing tastes better. It is a lot of work, but worth every bite! (Today I would probably go to my favorite Mexican place, but it won’t taste as good.) The rest of this menu will follow soon!
- French Onion Rice and Pork Chops
- Peach Gingerbread Ice Cream Sandwiches
- Bacon Cheeseburger Grits
- PIco De Gallo to Celebrate Cinco de Mayo
- Chicken Fajita Salad
- Grilled Cheese Green Chile Burger-Where’s the Beef?
- Banana Muffins with a Coconut Vanilla Caramel Crumble Topping
- Lemon Poppy Seed Bread with Blueberries
- Croque Senor
- Plank Grilled Zucchini Boats with Cous Cous