Lunch! Some foods belie their taste with a plain look. Bean dips tend to fall into that category, but oh are they tasty when mixed with good things from the garden. Fresh Basil, Dried Mexican Oregano and a squeeze of one of my Limequats.
Bean / Artichoke Heart Dip
1 can of Cannellini Beans, drained and rinse
8 (apprx) marinated artichoke hearts
several tablespoons of marinade liquid
small handful of fresh Basil leaves
1/2 teaspoon dried Mexican Oregano
couple of turns of cracked black pepper
barest pinch of salt
1 limequat juiced
Put all in a food processor, ad marinade as needed to process to the consistency you want.
Serve with chips and fruit on the side.
I have been wanting to make the popular and traditional Italian Liqueur Lemoncello for a while but with my limequats and just had not gotten around to it. Then a relative gifted me with some Mexican/Key limes and I knew it was time.
The traditional recipe calls for using only the zest of lemons, pour either Everclear or homemade moonshine over the peels. Steeping for 40 days, mixing up a simple sugar syrup, adding, mixing and then steeping for another 40 days. Then strain, bottle up and enjoy with family and friends.
I just started the 40 days, but with the whole fruit and using a good quality vodka.
Should be wonderful somewhere around Christmas :-)
My "Limecello" Recipe
4 cups quartered small limes like Mexican or Key or Limequats
2 cups (approx - to cover) good vodka (about 2/3rds of 750 ml bottle)
Put into a dark cupboard away from light.
When the limes have steeped
Bring to boil and dissolve sugar in water.:
2 cups water
1 1/2 cups sugar.
Cool, add to lime liquid, stir well, cap and return to the cupboard for another 40 days. Strain, and bottle up.
The dark cupboard is to keep the color bright in the finished product.
Coming Up!
New podcast with Greg Peterson of the Urban Farm. Greg invited me on as a guest to discuss, what else - Herbs!
Watch for the links
Free Seed Share
September 30, 2016, 9 a.m. - Noon
Mesa Farmers Market
Lecture at Mesa Urban Garden
October 1, 2016, 4:30 p.m.
Fall - "Planting Like It Is Spring" in the Desert Garden!
Have a wonderful time in the garden and kitchen!
-- Catherine, The Herb Lady
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