28 Jun 2012 No Comments
Summer gardening is a challenge in Florida. Okay, who am I kidding? Between scorching drought and rising floods, a sprinkler system run amuck and intermittent vacations, I’m not gardening a whole heck of a lot this summer (though I am solarizing a host of underground beasts hiding out in my beds). Instead, I’m creating delicacies in the kitchen with my spring produce. Yes! Doesn’t that sound marvelous?
Now that the sun is shining and my spirits have recovered from a rainy beach vacation, I’m turning my attention to crafty ways to use my herbs–those that survived the downpour post-drought, that is. Yep. You guessed it. We’re talking rosemary, the feisty old gal. Hard to kill this beauty (another point in the “I love you” column!) which is why I have two of these babes. They grow like weeds with or without my help, so this week when the kids and I cut them back, we decided to pack them with butter and lemon juice.
I saw this in a magazine once, where they mixed fresh herbs and froze them–or did they refrigerate them? I don’t recall exactly, but what I do remember is how simple a process it seemed and how handy to have these cubes on hand when I need to whip up a fancy dinner for hubby and the kids. Fresh fish with herb butter anyone? How about a little rosemary lemon drizzle on that pasta? Mix it up with olive oil and we’re talking salad dressing galore.
And pre-prepared–the key behind the project. Because I assure you, if I had to collect fresh herbs, chop them finely and mix with lemon juice and olive oil just to eat a salad? It wouldn’t happen. Nope. Nada. Never. I simply don’t have that kind of time OR forethought. *sigh* It’s a curse.
Any-hoo, let’s not bother with all that–let’s make it a craft for the kids! C’mon guys, think of it: you can pop a rosemary lemon ice-cube into your lemonade any time you want for instant rosemary lemonade! Yay! Simply steep your rosemary according to my recipe, grab an ice tray, mix the herb liquid with lemon juice (we used concentrate) and fill your tray. Freeze them for individual ice cubes that you can pop into a beverage, at your leisure. Psst…they go great with vodka, too. Five o’clock, summer style.
While you have the rosemary out, chop it very fine, mix with softened butter and do the same in a separate ice-cube tray. Or heck, mix and match in the same tray. That’s what we did. I do love a multi-tasker! No rosemary? Try basil with butter, chives, even parsley. Maybe a combination of your favorites?
And while you have your thinking cap on, try freezing a little cilantro and lime juice for an easy addition to homemade salsa, or mango smoothies. My kids are big on smoothies. Seems to be the most appealing way for them to eat their fruit. Me? I say, whatever works. Then it hits me. Why stop there?
Hey kids, how about making mom a little mango sorbet with your ice cream maker, and throw in a cilantro/lime cube while you’re at it? Fresh mint and vanilla ice cream? Mmmm…. Don’t forget the chocolate chips!
The possibilities are endless. Just be sure to cover your trays with plastic wrap so they don’t absorb any undelightful odors from your freezer. If you’re only working with butter, the refrigerator will work. Also, when the butter hardens, individually wrap your squares for easy use.
Easy-peasy-lemony-squeezy! Told you I was all sunshine and spirit today… So rather than cry over the heat and humidity, use what herbs you have now and save some for later.