Seed to Table Series-Lemongrass

Welcome to our Summer Series,

Seed to Table.

Every Friday, we'll explore a different crop

that you can grow in your own garden.

Whether you're in mid-harvest, already looking ahead to your fall garden,

 or just thinking about growing your own,

we hope this series inspires you.

We'll begin with planting from seed or seedling,

and end up with a scratch recipe. 

************

I acquired lemongrass from my farmer friends, Faye and Lynn.
I wasn't sold on it at first, 
but having enjoyed this stunner for many months,
I can say that it's now a favorite.

Lemongrass seeds require heat and humidity to germinate,
taking anywhere from 10 to 20 days.
Patience pays off here. 
They can be started indoors in early spring,
before transplanting outside when the weather heats up.
These also do well in containers.
Seeds are pressed into the surface of soil and covered lightly with peat moss.
This plant likes its space, so planting 36 - 48 inches is ideal.
Give them room to grow and savor their graceful elegance in the garden.

The plants are easily divided to create new clusters. 
Simply dig up and separate, as is done with bulbs.
It makes it so easy to share with friends and neighbors.

This perennial grass is used, fresh or dried, as a culinary herb.
It also has medicinal uses for digestive problems,
skin irritations or fever.
It's even been claimed to keep mosquitoes away!  
I think I'll try that this weekend.

Originating in the Philippines and South East Asia,
this beauty scales heights of up to 5 feet or more.
Lemongrass is a great addition anywhere in the garden
that needs a bit of vertical drama.
It's an absolute delight to grow! 

For use in cooking,
simply snip the reeds at the base.
This is where the essence of lemon resides.
This resilliant plant will respond by shooting right back up.

For savory dishes, the stalks can be finely diced,
making sure to peel off the outer leaves.
These willowy reeds tend to be a bit fibrous,
so many times it is used to simply flavor a dish,
and then they are removed.

Rolling or pounding the lemongrass stalks
releases the natural oils and flavors.
The aroma is intoxicating!

We used it to flavor sun tea with a hint of lemon.
 It's the easiest way to create a refreshing drink
during these dog days of summer.
Let the sun do the work and enjoy the benefits!
Lemongrass will forever be a staple in our garden.

Lemongrass Sun Tea
1 quart water
3-6 tea bags (any flavor)
6 stalks lemongrass
sweetener of choice (we like local honey)

Add water and tea bags to large glass jar or pitcher.
Cut lemongrass leaves off,
leaving only the thick stalk ends.
Use a rolling pin (or a frying pan)
to smash the ends of the lemongrass.
Add stalks to jar.
Place in a sunny location for 4-8 hours.
Remove stalks and tea bags.
Add sweetener of choice (or not).
Enjoy!

Seed to Table Series
Sweet Potatoes
Basil
Okra
Black-eyed Peas
Peanuts 
Rosemary 
Pineapple

Vegan Almond Pesto

With a recent bout of sinus issues,
I took myself off of dairy,
just to see if it would help.
But...I'd been craving pesto and had plenty of basil in the garden.
Conventional pesto is made 
with pine nuts and parmesan cheese. 
We savor it on pasta, polenta, rice
and as a sandwich or pizza spread.
It can be made with a variety of ingredients,
so don't limit yourself to using traditional elements.
 This was a breeze to concoct
and I used what I had on hand.
It gets better with age
and keeps in the fridge for up to 2 weeks.

Vegan Almond Pesto
1/2 C raw almonds
1/4 C basil
1/4 C parsley
1 garlic clove
1/2 t sea salt
1/2-3/4 C olive oil 

Place all ingredients except olive oil 
in a blender or food processor.
Blend until thoroughly combined.
Add olive oil by drizzling it slowly into mixture
until all ingredients are happy and mingling.
Enjoy!

 

Wordless Wednesday

The Maple Hill Hop 93

Welcome to 

The Maple Hill Hop.

This is a hop for folks who love the outdoors.

Feel free to post about anything that's going on

OUTSIDE

in your neck of the woods,
no matter the season.

(Please share only outdoor posts.)

*Grab the button above to link back to Maple Hill 101.* 

We've been blessed with an abundance of rain
as of late.  It helps keep the steaminess down.
With our summer garden at a standstill,
we thought we'd share some of the lovely blooms
recently gracing us on Faye & Lynn's farm.
Enjoy! 

It's time for us to plan the fall vegetable garden.
Lookin' forward to beans, carrots, snap peas, 
 and all sorts of goodies!

 What's bloomin' (or ready for pickin')
where you are?
HOP on in!


  

    An InLinkz Link-up

   

Seed to Table Series-Pineapple

Welcome to our Summer Series,

Seed to Table.

Every Friday, we'll explore a different crop

that you can grow in your own garden.

Whether you're in mid-harvest, already looking ahead to your fall garden,

 or just thinking about growing your own,

we hope this series inspires you.

We'll begin with planting from seed or seedling,

and end up with a scratch recipe. 

************

Pineapples are one of the easiest plants to grow.
Even in cooler climates,
these crops can be grown without much fuss.
They are virtually maintanence-free after the initial planting.
They have a dramatic presence in the garden and get quite large.
Given space to grow, adequate water and lots of sunshine,
they will thrive for years to come.




Here's how to get started with this luscious fruit.

The top of a pineapple was simply lopped off
and air dried for a few days.
If you don't have your own to use,
purchase one from the grocery store.
We buy only the "gold" variety,
and organic if we can find it.
The entire crown gets planted under the soil,
so that the spiky leaves are reaching for the sky.



It takes two years before the first fruit will appear.
It's nothing short of a miracle
when you notice this protuberance peeking out of the top of the plant.
You know you're on the right track.




It grows pretty quickly, depending on how much water it gets.
It transforms from a brown porcupine-like creature
with bright pink or purple flowers...

to a green egg-shaped orb.
The fruit grows up right out of the center stalk.
When it gets to be a golden orange color,
it's ready for harvest.
Simply twist it until it comes off in your hands.
The plant will continue to produce fruit for years.


 

If you've never had home-grown,
you'll think you've died and gone to heaven.
There is nothing that tastes quite so pure.
It doesn't last long around our place.
Fresh pineapple tastes as sweet as candy,
without the guilt.
The best part is that once you've eaten the fruit,
you've got another top to plant!
The bounty just keeps on a-comin'!



If you can keep yourself from devouring every morsel as soon as you pick it,
you might want to try it grilled.
Here's a simple Ina Garten recipe that looks mighty good!
(What does she make that doesn't?)

Grilled Pineapple
Ina Garten

1 large ripe golden pineapple, peeled, 

cored and cut into 8 to 10 wedges
Good olive oil
1/4 cup honey

Prepare a charcoal grill with a single layer of hot coals. 

You can also use a grill pan on the stove top.

Brush the pineapple wedges lightly with the oil 

and place them on the grill. 

Cook for 6 to 8 minutes per side until lightly colored. 

Remove to a serving plate and drizzle with honey.
Enjoy!

Seed to Table Series
Sweet Potatoes
Basil
Okra
Black-eyed Peas
Peanuts 
Rosemary