Category Archives: Infusions

Fruit-Infused Vinegar

I can’t believe almost a month has passed since my last post, which by the way, was only a picture!  Lame, I know!  What can I say, life has taken a turn and unfortunately it isn’t in the direction of my garden.  When I take something on I throw everything I have at it.  In the past it was sewing, then food growing, and now my career.  I also happen to be someone who refuses to fail; when I’m told I can’t do something I will stop at nothing to prove you wrong.  Well, I finally hit a wall.  I’ve been struggling for months, refusing to admit what everyone else has been telling me.  I. can’t. do. it. all.

I can’t work 14 hour days, take on custom orders for PixyPatch, blog, and maintain close to 2000 square feet of growing space.  There I said it.  –>Insert HUGE sign of relief (and defeat).<–  Something has got to give and unfortunately it’s the garden.  Fear not friends, I’ll still be around, I’m just scaling back.  Way back.

Over the past month I’ve done a bit of canning, dehydrating, and cooking.  As to when those posts will actually make it onto OGT has yet to be determined.  I whipped up a delicious vanilla-ginger rhubarb jam several weeks ago and I’d love to share it while rhubarb is still in-season, but I make no promises! :)

I am however going to share a quick recipe for fruit-infused vinegar.  It is the perfect addition to all those fresh-from-the-garden salads!

Strawberry-Infused Vinegar

2 cups fresh fruit: I used strawberries but plan on trying cherries, blueberries, and peaches!

2 cups distilled white vinegar

Place fruit and a bit of vinegar in a food processor and purée until smooth.  Combine liquid fruit and remaining vinegar in a sterilized quart jar, add lid and shake.  Allow mixture to sit in a cool dark place for 10 days; shake daily to blend flavors.

Strain vinegar through several layers of cheesecloth or coffee filters and discard solids.  Vinegar will keep at room-temperature for up to a year.

Images and content copyright © 2009-2012 Danielle R Limoge. Recipe courtesy of Put ‘em Up.

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Rosemary Infused Olive Oil

Rosemary is one of my all-time favorite herbs. I love the way it tastes, the way it smells. I even like its poky protruding needles. Too bad I kill it. For some reason I can only grow herbs outside. Believe me I’ve tried a myriad of indoor herb gardens and techniques, but alas, I fail miserable every time. My green thumb is strictly for outdoor use, unless you’re a peace lily, spider plant, African violet or philodendron, then you stand a better chance of survival.
Several weeks ago I purchased an absurd amount of really really good olive oil. You know, the kind found in the gourmet isle where you would swear it is actually liquid gold and not oil. But I guess in some strange round about way it is. My plan, to make infused oil with my organic herbs.
Rosemary Infused Olive Oil
2 cups really good olive oil (if you’re gonna do it, do it right!)
a large sprig of organic rosemary (rosemary is pretty potent so you don’t need much)
Wash rosemary and allow to dry completely. Heat oil over med-low heat making it warm, not hot. Do not allow your oil to boil! Place rosemary in bottle and add warm oil. Allow to cool before sealing.
You can keep the rosemary in the bottle or take it out. I leave it in for about a week and then remove it because it ends up making the oil cloudy.
Next on the list, basil!

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Filed under Infusions, Vegan, Vegetarian