We're going to the herb farm!

It's a slightly damp, but sunny day. I have set up my potting station on one of our open porches and have my hands up to the elbows in dirt by nine in the morning.I find that once you surrender yourself to being dirty, it's one of the most pleasant feelings there are, provided that you have a place to get clean afterwards. I seem to have a soft spot in my heart for herbs. If you are trying to cook fresh, and you had to use one fresh ingredient, it should be herbs. a sprig of still muddy dill for your eggs in the morning will leave you feeling like you are Martha Stewart.








I chose to buy my herbs from a local farmer who owns a place called "Reminiscent Herb Farm." It's kind of a magical place, full of little hothouses you have to stoop to get into, and the smell is amazing!







I Bought Parsley, Basil, Rosemary, Dill, Lemon Thyme, and Peppermint. It was all I could do to restrain myself from adopting every type of herb they had, but I stuck with the staples. every cook will have their own favorites.





Here are some of the things I have made using my herbs since buying them: Multiple kinds of Frittatas and Quiches, Balsamic, Basil Tomato Sauce on pasta, Cucumber and Radish sandwiches with Dill Aioli, Minted Chicken and sweet pea salad, Herb crusted Meatballs, and probably several dozen eggs sprinkled with dill. it's a favorite.
Here is my recipe for Dill Aioli Sauce. Aioli is a quick emulsion sauce that goes with almost anything, this is extraordinary paired with grilled fish, on a sandwich, asparagus, or even to dip french fries in! remember, use your fresh dill!

Dill Aioli Sauce
Ingredients:

1 egg

1 egg yolk

3 tablespoons lemon juice

4 teaspoons Digon mustard

¼ teaspoon salt.

1½ cups vegetable oil

1/3 cup fresh chopped dill

¼ cup minced or crushed garlic

Directions:

In a food processor, combine egg, egg yolk, lemon juice, mustard and salt before blending well.

With the processor still blending, slowly drizzle in oil through the feed tube as the mixture is whipped together. You can also do this by hand with a whisk, but it takes allot more muscle. ;D

Just before turning the processor off, add in dill and garlic and give a brief pulse blend.

This recipe can be stored in the refrigerator for a week.

A Radish sort of day

Today is the essence of spring. there is a chill in the air and it is thick with water. not the cold damp kind, but the sweet, fresh droplets that tag along excitedly with spring. I decide it is a radish sort of day.There is something about their pale flesh, and pink trim that says spring. they are almost human, full of delacate veins.


I slice up a cold salad of zuchini, cucumber, green onion, boiled egg, lemon, and of course... radish. drizzled with olive oil this is the perfect marriage.






















Everything is crisp, including the corn on the cob which I simply boil, flushing out it's brilliant yellow outfit. No one in the house is anxious for lunch today, that is my favorite. no requests, no pressure, just quiet creative space and the sound of water boiling.













To round it all out I decide on chicken cooked in wine with almond cous cous. the deed is done, spring has just reincarnated as a plate of food. this is what I love to do. It has begun raining again and the patter on the pourch brings a rythem through the open kitchen window. I ask Naomi to set the table.












Everything is dripping outside by the time we sit down to eat. There is a burst of sound as soon as the prayer is finished, dishes clinking, "pass the butter's" and then we settle into silence, relishing our lunch.