Tag Archives: rosemary

Herbed Green Beans

It has been three years since my last canning of green beans; this is not because I haven’t wanted to, but because nature has not allowed me to!  In both 2011 and 2012 I battled bugs, lots and lots of bugs.  And I’m not talking about a bite here or a nibble there.  Those tiny mouths of destruction waged an all-out war on my garden and made Swiss cheese of my bean patch!  This year I had the bunnies to thank for completely devouring my plants before they ever had a chance to produce beans… that the bugs could then eat.  The bunny mishap could have been prevented (and will be for next year’s growing season); however, due to the time constraints of my “workforce” the garden gate has yet to be constructed.  This translated into a big flashing sign that read EAT HERE!!!  Sigh.

My non-existent green bean harvest has forced me to continually set aside a canning recipe I’ve been wanting to try out.  Fortunately, Farmer Josh’s second planting of beans was ready for the pickin’, so I was able to secure a half-bushel along with my yearly order of corn.

herbed green beans Herbed Green Beans – yields 6 quarts

24 cups snap or wax beans, washed, ends trimmed, and cut into 1 inch pieces.

3 cups chopped onion

4 cloves garlic, minced

2 tbsp fresh oregano, chopped

3 tsp fresh rosemary, chopped

1 tsp celery seed

1/2 tsp pickling salt – optional

Place beans in a large stock pot and add enough water to cover the beans.  Bring to a boil and cook, covered, for 5 minutes.  Drain beans and return to pot and add onion, garlic, herbs, and if desired salt.  Mix well to distribute herbs.  Fill sterile quart or pint jars leaving 1″ headspace; add boiling water, leaving 1/2″ headspace.  Remove air bubbles, wipe rims, and adjust lids to fingertip-tight.  Process quarts for 25 minutes and pints for 20 minutes in a pressure canner at 10lbs-weighted-gauge or 11lbs for a dial-gauge, at sea-level.

PDFBadgeImages and content copyright © 2013 Danielle R Limoge. Recipe adapted from a book I borrowed from the library several years ago and did not write down.  I know, worst credit acknowledgement EVER!



Filed under Pressure Canning, Vegan, Vegetarian

Rosemary Focaccia

This past May, I spent an evening with my friends, Bill and Lauren; they too share my enthusiasm for all things local, organic, and of course, homegrown!  Because I am a passionate advocate for healthy food, low-impact living, and organic gardening, it only seems natural that I end up being the go-to person for related questions and advice.

My friends were very interested in starting an organic garden, as well as purchasing their transplants from me.  We had decided to make a night of it.  I’d bring their plants, my hot artichoke dip, and a fresh-baked apple pie (they were in charge of the main course) and we would share an evening of delicious food and great conversation!  And that is exactly what we did.

For 4 hours I talked (pretty much non-stop) about food, the food system, and organic gardening.  Lauren had a pen and paper at the ready, while her hubby, Bill, absorbed every word I spoke.  I’m friends with a lot of like-minded individuals and in our shared idealistic world, we would all be homesteading, off-grid, in our own little community!  Ahhhh… the dream!

For that evening’s dinner, Lauren grilled California-style veggie sandwiches, which were served on warm-from-the-oven focaccia, paired with a tomato, basil, and mozzarella salad.  Everything was delicious!

With the back-to-back-to-back, oppressive heat waves that have been taking place, I’ve been relying on my grill for dinner.  Two weekends ago I baked a double batch of focaccia to be paired with my evening meal of fresh-from-the-garden veggie sandwiches.

Rosemary Focaccia – adapted from the Pioneer Woman (I’m still trying to get Lauren’s recipe!)

1-1/2 tsp active dry yeast

1-1/2 cup warm water

4 cups King Arthur all-purpose organic flour

1 tsp  salt

1/3 cup olive oil

large sprig of fresh rosemary, minced

course alaea salt, for sprinkling

olive oil for drizzling

Sprinkle the yeast over warm water and let stand for 10 minutes.

Whisk flour and salt, then drizzle in olive oil until combined with flour.  Next, pour in yeast/water mixture and mix until the dough comes together in a sticky mass.  Form the dough into a ball and lightly coat with olive oil.  Place the dough into a large bowl and cover with plastic wrap, set it aside for 1-2 hours.  If you do not plan on using the dough right away it can stay in the fridge for several days.

Remove dough from bowl and place on a lightly floured surface.  Divide dough in half and roll out into a rectangle.  I reserved the second portion to be baked later that week.  If you are baking both sections, place each one on a separate cookie sheets and lightly drizzle with olive oil.  Cover each one with plastic wrap and allow to rise for another hour.

Preheat oven to 400°F.

Remove the plastic wrap (dough will be puffy) and use your fingertips to gently press dimples into the surface of the dough.  Sprinkle with rosemary and coarse salt.  I baked each one separately, so 20 minutes was just the right amount of time to yield a golden brown surface.  If you are baking both, 30-40 minutes is recommended.

Cut into pieces with a pizza wheel.  Serve immediately.

Since I reserved some of the bread for the next day’s meal, it needed a bit of freshening up.  I placed two pieces on the top-level of the grill for 3 minutes and it worked like a charm!


Filed under Baking, Vegan, Vegetarian

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

A Flavor Trifecta

Wanna know a secret?  My dirty little secret?  I love bacon.  No seriously, I do.  Bacon is one of only two hurdles that has stopped me from becoming 100% vegetarian.  That, and my love for sushi.  If I were on death row and had one last meal, it would be sushi.  Sushi wrapped in bacon.  Because bacon is magic.
I can’t remember how I originally acquired this recipe.  It was either from one of the many food blogs I read, or my mother photocopied it and mailed it to me.  Either way, it is awesome and you should make it!  Like right now.
Butternut Squash, Bacon, & Rosemary Pasta

3 cups butternut squash, cut into 1″ cubes
1 small onion, chopped
1 tbsp rosemary, chopped
1/4 tsp fresh ground pepper
2 cups milk (I used 1%)
1/3 cup grated Parmesan
3/4 tsp salt, divided
8 oz Pasta (I used rigatoni)
1/4 cup all-purpose flour
3/4 cup shredded cheddar
4 slices bacon (I think the actual recipe called for more)
Combine 1/4 tsp salt with rosemary and pepper.  Toss with squash.  Place on foil lined baking sheet.  Bake @ 425°F for 40 minutes, or until lightly browned.
Increase oven to 450°F and begin cooking pasta, but omit any additional salt.  Cook bacon until crisp, then chop.  Reserve some grease and add onion to the pan, sauté until tender.  Combine flour with remaining salt and add to onions, cook for several minutes.  Slowly add milk, stirring continually with a whisk.  Bring to a boil; cook one minute stirring constantly.
Remove from heat and add cheese, whisk until melted.  Stir in pasta and coat well; add squash and bacon.  Gently combine as to not squash, the, um, squash.  Spoon into a greased 11×7″ pan and sprinkle with parm.  Bake for 10 minutes.

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Filed under Everything Else