I started on a pair of Bed Ped slippers for Noah. They’re simple (no heel shaping) and free on Ravelry. I kinda stalled out for a bit; they just weren’t looking quite like I thought they should. I’m not sure if it’s the way the change in yarn color (Camo, of course) breaks up or if this yarn would work better with a different pattern. Noah likes how they look so I’m going with it.
use Rosemary sprigs as flavorful skewers
We’ve been enjoying fresh herbs from the garden, mainly parsley, thyme and basil right now, and drying some to use during the winter. They’re flavorful and it’s much cheaper than purchasing them at the store. When cooking just remember that dried herbs are about 3 times as strong as fresh. During the summer I use fresh herbs and during the winter I use dried; substituting one for the other as needed.
Parsley was one of the first things in the ground and it’s still going strong. I grow it in mini rows then I cut it and let it grow back again. This method is super easy and prolific!
This year I tried planting thyme in amongst the carrots while Noah planted some thyme indoors. It’s astounding to compare the two. The outside plants are robust, dark green with large leaves; the indoor plants just don’t look like they’re doing as well. They are small, scraggly and pale. I pick as much fresh thyme as I like whenever I need it during the summer. When I harvest the carrots I’ll harvest the thyme too and dry it. I use thyme a lot, especially on roasted meats and veggies. I use oregano nearly as often. I have a container of oregano and two rosemary “trees” indoors too, and while they’re not quite as robust as they would be outside, they’re doing well enough until I can decide where I’m going to transplant the oregano (the rosemary I keep indoors because of our low winter temps). It’s a hard decision because, like mint, oregano has a tendency to spread and the longer it’s there the harder it is to remove.
As for the basil, I only pick a few leaves here and there so it will keep growing strong. Eventually, I’ll make some pesto and I’ll ferment a jar full (at least) as basil takes on a wonderful liquorice flavor when fermented. I also planted some sage and dill this year. It’s not ready for harvesting yet but I look forward to having some on hand for pickling, stuffing into fish, and maybe making up some gravlax!
Slowly, I’m expanding the list of seasonings I grow instead of purchase. Other than salt and pepper the herbs above are my most used seasonings. I’ve also made onion and garlic powder by dehydrating them and then processing the dried veggies in a blender. The flavor is fantastic! I’d like to get some perennials going (maybe alongside those chives?) and I wouldn’t mind trying to grow some chamomile (soon!)
sharing with Fight Back Friday