i’ve been using basil and parsley more than normal and i’m pretty sure i will keep using it through out the summer. it can get expensive buying it at the grocery store so having my own plants would prove to be cost worthy and a good way to exercise my green thumb.
brad and i took a drive up to Leicher’s Farms in Chicora, PA a few Sundays ago. it’s about an hour from the city but it was an enjoyable hour. being able to get out of the city and into the country has a calming effect and is a de-stresser. at least for me. and getting some fresh country air is good for anyone.
the farm is tucked away on a bendy road but don’t let that fool you. it has a great shop and a good amount of things to pick from if you’re looking for vegetables, fruits, herbs, flowers and smoked meats amongst other things. Barry Leicher was a delight to meet and was a big help when i was selecting my herbs. i ended up getting basil, chives and flat leaf parsley for starters. i think this might be our go-to farm when we need a short getaway from the craziness of life in the city.
i’m excited to watch my little guys grow like crazy and incorporate them into my summer dishes.
remember – buy local and support your farmers!
click here for more about Leicher’s Farm
lemon mint –
this was not from Leicher’s Farm, i got it from a co-worker (hi, Lindie!) –
but what an interesting herb it is!
Filed under herbs, review
i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while. tonight isn’t one of those nights but why should i skimp on flavor? i found this on sparkpeople.com and saw that it had great reviews. people loved this recipe so i thought to give it a whirl. i trust others opinions!
- 1 lb ground turkey
- 1 small onion, chopped
- minced garlic
- 1 can diced tomatoes
- 1-1/4 cup water
- 8 oz tomato sauce
- dried parsley flakes
- whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
- 1 cup part skim (or fat free) cottage cheese
- 1/4 cup fat free grated parmesan cheese
- 1 egg
- shredded low fat mozzarella cheese for garnish
in a large skillet, brown beef with onions and garlic and drain. add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta. bring to a boil, stirring occasionally. reduce heat, cover and simmer for 20 minutes or until pasta is tender. combine ricotta and parmesan cheeses and mix in the egg. drop cheese mixture by rounded tablespoons onto pasta mixture. cover and cook for 5 minutes more. sprinkle with shredded mozzarella and serve.
i was very impressed with this dish. it was so simple! perfect for a week night meal. i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes. i highly recommend making this recipe if you want something filling, tasty and not time consuming. yum and YUM!
i wish martha was my BFF. i tried another one of her recipes this weekend and wow. now, i know how to grill a steak but this parsley-garlic sauce was amazing! it added a great spring-y flavor that i’ve never had before. i suggest you try this as soon as possible.
- 1 pound flank steak
- salt and pepper
- 1/4 cup plus 1 tablespoon olive oil
- 2 garlic cloves
- 1 bunch flat-leaf parsley
- 3 tablespoons fresh oregano leaves
- 3 tablespoons white vinegar
- 2 tablespoons water
heat your grill to medium-high. season both sides of the steak with salt and pepper. cook for about 5-8 minutes per side for medium rare. transfer to cutting board, tent with tin foil and let sit for 10 minutes.
while the steak is resting, pulse the garlic until finely chopped in a food processor. add parsley, oregano, vinegar, 1/4 cup oil, water and 1/2 teaspoon of salt. pulse until the herbs are finely chopped.
while the recipe suggests using a food processor, i don’t have one. my blender is quite amazing so it got the job done… but that doesn’t mean i don’t need a food processor (HINT HINT, BRAD). what a great way to round up a weekend, i’ll say. a new way to enjoy steak without A1 – and that’s coming from someone who loves A1. Enjoy!