Recent harvests from the garden and preserving through sun and refrigerator drying, have given us some great foods to enjoy now and then later.
Our Moro Blood Orange is still giving us nice fruit into May. Rather than just eat one orange, we pick 2 or 3 and section, keep in the frig and snack on them through the day.
So, garlic also needs chills hours to eventually produce the head of cloves we look for. I got nothing last year, no scapes ever appeared. I am a little more hopeful this year, however these scapes are under-sized. We shall see if, when the plants start to die back, there is evidence of clove formation.
In the past, just an FYI, I have used a garlic press to extract the "meat" of garlic cloves and then sun dried them. The consistency is more granular from the formed garlic cloves.
Now for the Bouillon.
I wish you could smell and taste the aroma and flavor of this blend of vegetables and herbs from the garden. I started doing this a couple of years ago, after reading what EXACTLY is usually in bouillon powder or cubes and wanting to leave OUT the things I did not like in them. I searched around for recipes, change a lot of the ingredients (things like chicken broth or beef broth powder - OUT) and thought about what I PUT into my own stocks/broths when I make them. I wound up with about 2 ounces dried or approximately 2-3 tablespoons. Sounds like a little, right? You will find if you choose to use this, a little goes a long way. Think about the way you may choose to use dried rosemary or thyme in a recipe and use that measurement as a guide. I use to help a soup along, I've used in salad dressings, only adjusting salt, sprinkled on steamed or roasted vegetables, and tossing foods like cooked grains or pasta with some. Limited only to your imagination.
|Ready to Dry.|
Everything in this mix is from my garden. Carrots, I'itoi onion tops (a shallot like flavor), celery, sorrel and sweet potato leaves, basil, rosemary, conehead thyme and some sweet peppers. I also added some slivered asparagus I had dried earlier.
The greens give extra flavor and "fullness" to the blend and I think adding garlic to the base blend may limit use. You can (and I do) add garlic to some of the ways I use this outstanding flavor. [Pictured in the collage is everything dried, piled ready to grind and then ground.
I do not like to lose any of the great flavor so I poured some water in the grinder and measuring cup, swished, and added to my stock "bucket" in the freezer, all ready for the next time I am making stock. I put parings of carrots, celery, onion and chicken bones, pieces of herbs I did not use etc. in this bucket. Makes a great tasting soup base.
Ratios for making your own.
Ratios are approximate - I used about 50% more carrot than the onion and celery (equal amounts of those). For the herbs and greens about the amount called for in a recipe for soup or stew 5-6 sprigs total.
The celery provides some of the salt taste without adding salt as it is naturally higher in sodium than the other vegetables.
Because of that you should always taste first when using to flavor a dish before reaching for the salt shaker.
I hope you do try making your own. I think you will be delighted with the results.
Have fun with your harvests!
Reminder. If you are interested in another opportunity to take advantage of the "Grow Your Own Food Workshop" videos and more you will need to register to be put on the list and you will be offered an opportunity to purchase access to all of the videos, but you can watch the introduction videos free. The Workshop starts May 16, 2018. Click here.
-- Catherine, The Herb Lady
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