My garden has been really amazing this spring particularly the herb garden. When the herbs are so lush and tender I love to spread the bounty around by sharing with friends. A recent dinner with the Hill & Dale Society was a perfect opportunity to show some love. It's so easy to bundle some fresh herbs from your garden into a pretty nosegay and tag them.
Oregano and bay were particularly nice on this day so they were washed and tied with cotton twine. I have a little European Bay tree in a pot in the yard just for culinary use and each year it gets better and better. The oregano patch smells wonderful whenever I pass by in the morning on the way to the hen house. I always plant the herbs next to pathways so we brush them as we pass by, that way we can enjoy their fragrance all spring and summer and they're easy to pick and bring into the kitchen for use in cooking.
The bay leaves can be left on the stem to dry and then stored in a small jar or plastic bag and the oregano can be used fresh or dried.
It was my turn to bring appetizers for the Hill & Dale Society and I found a couple of recipes to use the asparagus bounty from my garden as well! The first is a wonderful recipe from Mennonite Girls Can Cook. You need to go to their web site immediately (well, after you read my post) and check out the amazing food).
|My version of Asparagus Pancetta Cups|
|Asparagus Cheese Tart|
How is your garden fairing? Any garden gifts to share?
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Until Next time,