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Watermelon & Jalepeno Cocktail

July 20th, 2011


Nothing beats a cool slice of watermelon after a hot summer day in the garden, and what better way to enjoy it than sipping it in a delicious summer cocktail that can be enjoyed by adults, or make into a mock-tail for kids (just leave out the booze)  The cool watermelon is kicked up with the spicy jalapeno and complimented by the earthy thyme and cool mint to create a a refreshing drink full of complex flavors.

 

Ingredients:

5 cups of diced watermelon (remove seeds)
1 large sprig of Thyme
1 small bunch of mint leaves on the stem
1 jalapeno
1 cup water
1 cup organic sugar
1 cup pomegranate flavored vodka (plain vodka will also work)
Blender
Ice

Directions:

Begin by making the herbal simple syrup that will be the sweetener of the drink.  To do this combine the 1 cup of water and the 1 cup of sugar in a small sauce pan on low heat until the sugar completely dissolves into the water.  You will know it is ready when the liquid has turned to syrup, and there are no longer any sugar granules left.  While the syrup is coming together you can start to clean the jalapeno.  Cut the jalapeno in half and remove the seeds and ribs from the pepper.  If you like it a bit spicy, leave some seeds.  The more seeds that you leave, the spicier the drink will be. You can also harvest these seeds and save them to plant your garden!  Once the simple syrup is done, remove from the heat, and add the cleaned jalapeno, the mint, and the thyme. Cover with a lid and allow the herbs and pepper to steep in the syrup while you cut the watermelon, or for five minutes.  Dice about 5 cups of watermelon into inch size cubes. After five minutes remove the jalapeno and herbs from the simple syrup.

Add the watermelon, infused simple syrup, vodka, and a handful of ice to the blender. If your blender is small you may have to do this in batches.  Blend on high until the fruit and vodka form a smoothie like consistency.  If your drink is too slushy, add more ice and continue to blend until it reaches the smoothness you desire.
Please enjoy responsibly!

 

 About Katheryne:

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website and please be sure to “like” my Facebook page!

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Seed Spotlight: Washington Cherry Tomato

March 22nd, 2011

 

Whether you’re hungry for a healthy snack or making appetizers, salads, and more, cherry tomatoes are a great choice for nutritional eating and enhancing a variety of foods. When picked fresh from the vine, radiant red cherry tomatoes offer full-of-flavor juices that showcase the wonderful flavors of the gardening season, and these little beauties will keep growing all season long.

Our organic Washington Cherry Tomato seeds produce 1 ¼” meaty and flavorful fruits. Seeds can be sown in spring after the average last spring frost and when soil temperatures reach 60 degrees. Tomato plants can be grown in a warm area that receives plenty of sunlight. In warm winter/hot areas, they can also be planted in early fall for winter harvesting. If growing cherry tomatoes you will need a tomato cage or other support system. Cherry tomatoes are lycopene-rich!

If you’re looking for a new way to enjoy cherry tomatoes try slow roasting them. Richly flavored, they pair well with soft cheese and crackers—it’s the perfect warm weather appetizer. Simply cut cherry tomatoes in half, lengthwise, then place cut side up in a roasting pan. Sprinkle cut tomatoes with fresh thyme leaves then season with salt and freshly ground black pepper. Liberally drizzle tomatoes with extra virgin olive oil then place roasting pan in a 200 degree oven for 6-8 hours. When finished, the tomatoes will be collapsed but not dried out. Cool then serve with accompaniments. Tasty tomatoes indeed!

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Seed Spotlight: German Winter Thyme

June 14th, 2010

Easy to grow and dry at home, time-honored thyme is a kitchen staple that adds enormous flavor to a variety of dishes and foods: breads, meats, salads, soups and more. Throughout history, thyme has been used as and for: incense, as a purifier during sacrifices; gifts to knights and warriors, to provide the bearer with courage; embalming; medicinal purposes; an aphrodisiac; and even warding off nightmares. This unassuming herb has been revered for much more than just cooking!

In the kitchen, thyme is used as a basic ingredient and can be found globally, in French, Greek, Indian, Italian, Mediterranean, and Spanish cuisines, just to name a few. It is one of the main elements of Herbes de Provence and the bundle of herbs known as bouquet garni. Whether using whole sprigs for roasting a chicken or the leaves for a flavorful soup, versatile thyme is a must have.

Our hardy German Winter Thyme germinates in 14-21 days and matures in 180-240 days. It offers wonderful flavor and turns from bright green to blue-green as it matures. Use this classic herb fresh or dried.

Bay-Thyme Scalloped Potatoes

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 teaspoons fresh thyme leaves, minced
  • 2 medium garlic cloves, minced
  • 1 ¼ teaspoons salt
  • ½ teaspoon black pepper
  • 5 medium-size russet potatoes, peeled and sliced 1/8-inch thick
  • 1 cup heavy cream
  • 1 cup low sodium chicken broth
  • 2 bay leaves
  • 4 ounces sharp cheddar cheese (shredded)

Adjust an oven rack in center of oven then preheat oven to 425 degrees F. In a Dutch oven set over medium-high heat, melt butter. When foam subsides, add onion; cook for about 4 minutes, stirring occasionally, until lightly browned and soft. Add thyme, garlic, salt and pepper; stir and cook for 30 seconds. Add potatoes, cream, broth and bay leaves; bring ingredients to a very light boil. Cover Dutch oven, reduce heat to medium-low then simmer for about 10 minutes, until potatoes are just about tender. Discard bay leaves. Transfer ingredients to a buttered 8-inch baking dish. Sprinkle with cheese then bake for about 15 minutes, until cream is bubbling and top is golden brown. Cool 10 minutes before serving.

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