Tag: Mint

Minty Monday

It’s August – summertime really does fly by!  The summer is short, and before we turn around up here in New England USA, there will be a nip in the air. Time is of the essence! That means to me GARDENS, and to pay attention NOW to the beautiful flowers, fresh produce, wonderful scents and fresh cooking that is abundant! Therefore, in August, we will go back to our roots (yes the pun is intended!) We will be focusing on flowers, herbs, gardens, art, culture and sustainability in the world. The master plan is words, info and the usual on Mondays,Wednesdays, & Friday. Add an August Bonus of a theme of Beauty, which in this case is going to mean fashion, all done with illustrations on some of the “other days.” Let the fun begin!

Mint and Monday! What? I have a ton of mint growing! More than I can ever use in my tea and I love using fresh herbs in my cooking. Guess what, today is mint and cooking day!  I am growing, peppermint, apple mint, chocolate mint, + orange mint. Orange mint and fish, veggies or chicken always sounds good. However, today is peppermint, and the recipe is  brought to you from wholeliving.com.

The history of mint  http://www.helpwithcooking.com/herb-guide/mint.html.  “Mint is known to have originated in Asia and the Mediterranean region. In many cultures, mint symbolised hospitality and was offered as a sign of welcome and friendship to guests as they arrived. In the Middle East mint tea is still served to guests on their arrival, whilst in ancient Greece, the leaves of mint were rubbed onto the dining table, which was a sign of their warm greeting.  …  Mint was so revered by the ancient Greeks that they named the plant after the mythical character Minthe. According to Greek myth, Minthe or Menthe as she is also known, was a river nymph. Hades, the God of the Underworld, fell in love with Minthe and wanted to make her his lover. However, Persephone, Hades’s wife found out and in a fit of rage turned Minthe into a plant, so that everyone would walk all over her and trample her. Unable to undo the spell, Hades gave Minthe a wonderful aroma so that he could smell her and be near her when people trod on her.”

Mint is good for you as well. It can be used to cure stomach pains, I have read it can stimulate brain activity and alertness, clear nasal passages, relieve congestion, clear out head colds and headaches, it can act as sedative and has calming properties, it can relieve minor aches and pains such as muscle cramps and sprains, and more. Let the cooking with mint begin.

There is no lack of recipes with mint to be found. Since I was thinking about having shrimp and a wonderful summer salad for dinner this evening the recipe I found, and am going to try with some modifications, is Grilled Shrimp, Tofu, and Pineapple Salad. I am going to drop out the tofu, for I don’t think I we need double protein, it seems to be you could also make this with tofu and drop the shrimp.

Martha Stewart Living, June 2008  /  Read more at Wholeliving.com: Grilled Shrimp, Tofu, and Pineapple Salad

Grilled Shrimp, Tofu, and Pineapple Salad   Serves 4.“In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, ginger, and chili paste.”

INGREDIENTSFOR THE SALAD
▪ 1 package (14 ounces) firm tofu, quartered lengthwise
▪ 1 pound medium shrimp, shells intact, deveined
▪ 1/4 cup unseasoned rice-wine vinegar
▪ 2 tablespoons honey
▪ 2 tablespoons sambal oelek
(Note: this is a chili sauce- Sambal Oelek is made of chilies with no other additives such as garlic or spices for a more simpler taste.
▪ 2 garlic cloves, coarsely chopped
▪ 1 tablespoon coarsely chopped fresh ginger
▪ 1 medium pineapple, peeled
▪ 2 teaspoons extra-virgin olive oil
▪ 1/4 teaspoon coarse salt
▪ 1/4 teaspoon freshly ground pepper
▪ 3 medium carrots, julienned (3 ounces)
▪ 1/2 English cucumber, quartered lengthwise and sliced 1/4 inch thick crosswise
▪ 1 medium jicama, peeled and julienned
(Note: Find in your produce section big round bul looking item, choose a firm one)
▪ 3 tablespoons sliced fresh mint

FOR THE DRESSING
▪ 1/4 cup unseasoned rice-wine vinegar
▪ 2 tablespoons sugar
▪ 1 teaspoon coarse salt
▪ 1/2 teaspoon freshly ground pepper

Directions:  Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.

Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.

Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.

Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.

Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.

Helpful Hint: Grill the pineapple, shrimp, and tofu at the same time, removing pieces as they finish cooking.

From Martha Stewart Living, June 2008     Read more at Wholeliving.com: Grilled Shrimp, Tofu, and Pineapple Salad

FYI – whole living has 67 mint recipes for you! Click here.

See you at the Whole Foods Outdoor Market tomorrow?! Hope so – I will have print outs of this recipe if you would like. Plus a “secret” prize if you mention you read this blog.

Outdoors, but contained herbs.

Yesterday was fun for I love container gardening in or out. However, there are several good reasons to consider keeping some of your herbs in pots. The first reason is some herbs can spread like wild-fire. Do you really want mint all over the garden?  When gardeners speak of outdoor “containment” they usually mean pots or raised enclosed beds. Milly and I are big fans of pots. The selection of styles and colors are amazing these days BUT it is limited only by your imagination. Have an old planter you don’t like anymore? Paint it, or put it upside down and let it be a level lift for one you do like. What do you have lying around that is no good to you anymore for its original use? There is a 50% chance I would guess it may able to become a one of a kind, all original, planter! I have an old strawberry cookie jar that the top has lost a petal and has sat around in the garage for a few years. It is from my mother-in-law so it has “sentimental value” for us. This summer it will hold some lovely trailing herb plant!

Have a cool specimen herb? Plant it in its own container. Show it off and give it the star treatment it deserves in some wonderful planter in a place of honor.

If you have herbs with similar grow needs try grouping them in an assortment of planters. Remember the old design rules of thumb, keep the numbers uneven, 1,3,5 pots look better than 2 or 4 generally speaking. Vary the heights for visual interest. Make it elegant or goofy and fun, it is all up to you!

Here are some ideas to play with:

Elf peaking out from the Herb of Rosemary (archive image). Every day ought to be Earth Day!

Basil comes in many colors, leaf shapes, sizes, flavors and scents. How about an assorted basil garden that is good for all your senses!

Mint– another one with many varieties, tastes and scents (spearmint, peppermint, lemon mint, & bergamot to name a few.) These guys really do need to be a pot if you want to keep them from spreading! Lots of water and sun and this herb will go to town!

Can you possible beat French Lavender as a specimen in a beautiful pot? I think not! One of Milly’ and mine all time favorites!

Simon and Garfunkel sang of Parsley Sage Rosemary and Thyme. Year after year I have planted these guys together on my deck, in a planter and it these guys have never let me down. They grow well together, they look nice all together and they taste nice all together too.

READY NOW? GO FIND SOME GOOD STUFF TO RECYCLE IN YOUR HOUSE AND MAKE A PLANTER!

Go to ne nearest Farmers Market and find your favorite beautiful herbs all ready to go.

Go to your deck , your patio, or your window  garden and have fun!

… and speaking of Farmers Markets – don’t forget to look for us at Garden City Whole Foods today and every Tuesday through out the summer. The Gang of Botanical Beauties and Beasties have 3 new products they are excited to share with you. A Graduation card, a Fathers Day card, and a wildly cute and hilarious camp post card for the kids.