A Kitchen Garden Symposium at Coastal Maine Botanical Gardens

This weekend April 25th and 26th Coastal Maine Botanical Gardens in Boothbay is hosting a Kitchen Garden Symposium. The speakers are William Alexander, author of The $64 Tomato; Jennifer R. Bartley, author of Designing the New Kitchen Garden; cookbook author Cynthia Finnemore Simonds,(that's me!) with a demo and tasting; and Russ Cohen, an expert on edible native plants and wildflowers. Amanda Beal, president of the Maine Organic Farmers and Gardeners Association (MOFGA) will provide opening remarks. It should be a day filled with humor, education and entertainment.
For me, spring is a time filled with inspiration. Everything is greening. Ideas also blossom when I imagine what to do with the little herbs poking up out of the garden soil. I have a kitchen garden filled with both perennials and annuals and try to alternate what I plant but some herbs are the same every year. Here are three recipes using fresh herbs. They are Delicious!

Cheese in Herbed Oil
This herb oil will strengthen as it sits and cheese will be more infused with the flavors.
2 cups olive oil
2 cloves garlic
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 t red pepper flakes or 1 dried chili pepper
6 black peppercorns
6 coriander seeds
2 whole allspice
1 lb feta or other fresh soft cheese, chopped into bite size pieces
Put all ingredients in wide mouth jar with a lid. Keep refrigerated for 1-2 months. Delicious in salads or as an appetizer.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, crusty bread, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you pick the herbs fresh from your garden or from your local farm stand. One of the freshest cheeses we have here in Maine comes from the delectable chevre producers. Using this in combination with Neufchatel cheese produces a delicious lower fat spread- you’ll never miss those calories!
8 oz Neufchatel cheese or regular cream cheese
8 oz plain chevre- I love Appleton Creamery
1T chopped fresh rosemary
1⁄4 c fresh minced parsley
1⁄4 c fresh minced chives
1⁄2 t garlic powder or 1 clove fresh garlic minced
1⁄2 t white pepper
1⁄2 t salt
Blend all together until smooth. Chill. This is better the day after it’s made so the flavors can dance around a bit. If you have an herb garden and want to add oregano, thyme, marjoram, or sage, supplement the herbs to your taste.
Pack along a bottle of Winterport Winery’s Spring Fever or Dry Pear wine to whet your whistle.

Summer Herb Dressing
This dressing offers bright flavors that take you out to the garden. Use the freshest herbs you can find.
2 T Raye’s stone ground mustard
3⁄4 c white vinegar
1 shallot- minced
2 cloves garlic- use roasted garlic here if you have it
1 T sugar
1⁄2 t salt
1⁄2 t fresh ground black pepper
1⁄4 c chopped fresh basil
2 T chopped fresh sage
2 T chopped fresh thyme
3 T chopped fresh parsley
1 1⁄2 c olive oil
Whisk all of the ingredients but the oil together. Slowly drizzle the oil into the dressing, whisking constantly.
Serve chilled with your choice of greens.
Savor. Linger. Enjoy!
Cynthia Finnemore Simonds

savorlingerenjoy@gmail.com

Bruschetta and Wedding Plans

Darrin and Serafina are in the thick of it planning their wedding. We were chatting about appetizers and they had decided on bruschetta. This recipe is an easy version that can be adapted to your tongues delight.
Bruschetta
Serve this light and delicious concoction atop bread rounds with a side of garlic oil marinated mozzarella balls. If you are feeling adventurous slice a few large cloves of garlic in half. Toast your bread rounds lightly and rub each one with the moist cut side of a garlic clove. Top with the bruschetta mixture and you've got a taste sensation!

Bruschetta
1 28oz can diced tomatoes
1 T sugar
1 t salt
1 t pepper
1 T dried oregano
2 T dried parsley
4 cloves garlic, minced
3 T olive oil
1 T balsamic vinegar
1/3 c finely chopped vidalia onion
Mix all ingredients together. Chill 2 hours or overnight. Serve cold or let come to room temperature. If you are making this in the summer substitute triple the amount of fresh herbs for the dried. This is also delicious with the addition of fresh basil and chives.

Herbs from the Kitchen Garden

This time of year it's great to pick up a pot or two of herbs from your local greenhouse or market. You can enjoy sprigs if fresh flavor in your recipes and once June first comes around they can go out into the garden. This fall you can re-pot them and enjoy them in your kitchen window. This recipe is perfect all year round. It saves you from purchasing premade herb cheeses. Make it yourself and use the herbs you love.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, paninni, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you purchase the herbs fresh from from your local farm stand or pick them from your own garden. One of the freshest cheeses we have here in Maine comes from the delectable chevre producers. Using this in combination with Neufchatel cheese produces a delicious lower fat spread- you’ll never miss those calories!
• 8 oz Neufchatel cheese or regular cream cheese
• 1T chopped fresh rosemary
• 8 oz plain chevre
• 1/4 c fresh minced parsley
• 1/4 c fresh minced chives
• 1/2 t garlic powder or 1 love fresh garlic very finely minced
• 1/2 t white pepper
• 1/2 t salt
Blend all together until smooth. Chill. This is better the day after it’s made so the flavors can dance around a bit.
If you have a type of herb that you particularly love and want to add some, ie; oregano, thyme, marjoram, or sage, add some to your taste.

Thinking of Spring...and herbs for the garden

It's time to start thinking about spring. I may relapse into my love of winter again but it's fun to think about the possibilities for planting my kitchen garden. I have a delightful little rock bordered garden that rests just beside my deck. It is the perfect place for flowers, herbs and fresh garnishes for our table. This spring I'll be going up to Moose Crossing Herbs in Waldoboro to find some hardy new perennials to add this year. Oregano is on the list. I'll be adding another type of thyme and some pineapple sage. I'll have to set in some annuals as well. Of course there will be parsley, sage, rosemary and cilantro. Last year the cilantro reseeded from 2005. I love when that happens!
We went to dinner at Cam's tonight before attending the swing dance at Bowdoin College in Brunswick. It was great to see all of the college kids learning the steps to the shim-sham, jitterbug stroll and two hand slide variations. It is always a joy to see young men willing to learn how to swing. I always try to participate in the lesson so the leads will have a follow who can do what they tell them to do.
I am so proud to be a swing dancer!
Here is a recipe for an herb rub to get you thinking about spring- I've used fresh herbs here but have included options for dried just in case you need to resort to the winter option. Let's be the early bird- and look toward a beautiful, warm, green Springtime!

Herb Rub recipe

3 Tablespoons fresh chopped thyme or 1 Tablespoon dried thyme
3 Tablespoons fresh chopped oregano or 1 Tablespoon dried oregano
1 1/2 teaspoons poultry seasoning
1 Tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
1 Tablespoon fresh chopped marjoram or 1 teaspoon dried marjoram
1 Tablespoon fresh chopped basil or 1 teaspoon dried basil
3 Tablespoons fresh chopped parsley or 1 Tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients; store in an airtight container in refrigerator for up to 3 days if fresh or up to two weeks if dried.
Rub on chicken, fish, or pork chops before grilling. It is especially nice if you mix the entire batch with 1/2 cup of olive oil and rub it on chicken breasts or two long narrow pork tenderloins. Let them sit, covered in the refrigerator for a day. Wipe most of the mixture off, discard the used herbs and grill the meat. Delicious!
Instead of using on meat: The fresh herb and olive oil mixture is also wonderful tossed with freshly cooked pasta and a handful of parmesan cheese or as a dip for crusty bread.