Wildland Gardens

In wildness is the preservation of the world – Thoreau

June Recipes

Cucumber and Basil Salad

Tomatoes and basil just go together– Oh wait– I mean, cucumbers and basil. You can add tomatoes too– and they are on their way I assure you! I know it seems silly to write such a simple recipe. But my favorite recipes have 5 ingredients or less. Simple is good when you have really good vegetables.

  • cucumber (and tomato) slices
  • fresh basil
  • olive oil
  • salt and pepper

Drizzle olive oil onto a pretty plate. Slice and distribute the cucumbers (and tomatoes) over the olive oil. Fold the basil leaves and cut into thin strips. Lay the basil over the cucumber and add salt and pepper.

 

Refrigerator Dill Pickles

So you might not have enough cucumbers to make pickles just yet. But you might wanna just start a jar– and add a cucumber here or there. You can also add carrots, green beans, sliced green and red peppers…etc. I have rotating pickle jars always on the go.

Start with:

  • 1 quart jar
  • 1/2 C white vinegar ( you can also try rice vinegar and apple cider vinegar)
  • pinch of non-iodized salt (canning salt or sea salt)
  • 4-5 cloves of garlic
  • head of dill
  • enough filtered water to cover whatever you have in the jar
  • a couple of peppercorns (optional)
  • a couple of mustard seeds (optional)
  • 2 Tbsp sugar (optional)

Add: Cucumbers sliced or whole. Cut off the flower end- the thinner of the two ends– to keep the cucumber crisper for longer. Eat from the jar whenever it suit you. Just continue to add and remove additional cucumbers and veggies. Over time you may need to add more vinegar– just follow what tastes good and don’t worry about it going bad– it won’t.

 

Lemon Garlic Chicken

You might try adding tarragon, rosemary, or thyme to this recipe.

  • 1 butterflied whole chicken
  • 1 lemon
  • 1 head of garlic
  • olive oil
  • salt and pepper
  • splash of white wine (optional)

Preheat the oven to 425 F. Cut the lemon in half.  Zest and juice one half. Cut the other half into chunks. Peel the garlic cloves. Mince 1/2 of them, leaving the other half whole. Mix the lemon juice, zest, large lemon chunks, garlic (whole cloves and minced) with a splash of olive oil (enough to cover the lemon and garlic), salt and pepper, white wine and herbs (if using).  Butterfly a chicken by cutting  along both sides of  the backbone with sharp scissors or poultry shears.  Place the chicken on a foil lined pan or in a casserole dish. Rub the chicken with the dressing– placing the chunks of lemon and garlic into folds of the bird. Cook for 45 minutes and then turn the oven to 300 F until the chicken is done (check with a thermometer).  Serve with salad, braised lettuce (yum- will send a recipe for cooked lettuce once we have heads again), or sautéed kale.

 

Tapenade

Oh my do I ever love olives. If only they grew here in Arkansas. Instead I have to comfort myself with remembering days spent sleeping in a tent in an olive grove on the southern coast of Crete.  Serve tapenade with bread or crackers.

  • 1-2 cups of pitted olives. kalamata or green
  • juice from 1/2 a lemon
  • 2 garlic cloves
  • 3 Tbsp olive oil
  • salt and pepper
  • leaves from 2 sprigs of fresh thyme-remove the stems
  • 3 Tbsp drained capers (optional)
  • small handful of walnuts (optional)

Blend everything in a food processor until it is a coarse puree.  Tastes best at room temperature.

 

Cucumber and Basil Salad

Tomatoes and basil just go together– Oh wait– I mean,  cucumbers and basil. You can add tomatoes too– and they are on their way I assure you!  I know it seems silly to write such a simple recipe. But my favorite recipes have 5 ingredients or less.  Simple is good when you have really good vegetables.

  • cucumber (and tomato) slices
  • fresh basil
  • olive oil
  • salt and pepper

Drizzle olive oil onto a pretty plate. Slice and distribute the cucumbers (and tomatoes) over the olive oil. Fold the basil leaves and cut into thin strips. Lay the basil over the cucumber and add salt and pepper.

 

Refrigerator Dill Pickles

So you might not have enough cucumbers to make pickles just yet. But you might wanna just start a jar–  and add a cucumber here or there. You can also add carrots, green beans, sliced green and red peppers…etc. I have rotating pickle jars always on the go.

Start with:

  • 1 quart jar
  • 1/2 C white vinegar ( you can also try rice vinegar and apple cider vinegar)
  • pinch of non-iodized salt (canning salt or sea salt)
  • 4-5 cloves of garlic
  • head of dill
  • enough  filtered water to cover whatever you have in the jar
  • a couple of peppercorns (optional)
  • a couple of mustard seeds (optional)
  • 2 Tbsp sugar (optional)

Add:

Cucumbers sliced or whole. Cut off the flower end- the thinner of the two ends– to keep the cucumber crisper for longer. Eat from the jar whenever it suit you. Just continue to add and remove additional cucumbers and veggies.  Over time you may need to add more vinegar– just follow what tastes good and don’t worry about it going bad– it won’t.

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