All fresh leafy herbs are a little different, but these tips should help you extend their life expectancy:

A delicious lineup of fresh herbs

Mint

All varieties of mint do well in water. Trim the ends of the mint and remove the leaves up to the water level in your desired container. With any luck the mint will sprout roots and and you will be able to enjoy fresh mint for weeks.

Parsley

Parsley is a hearty herb. If it wilts before you can get it home, refresh it by immersing in a bowl of ice cold water for about 15 minutes until the leaves are crisp again. Gently dry the parsley and store it in an air tight container in the refrigerator for up to two weeks (or maybe even longer!).

Cilantro

Cilantro is a very tender green. It may need to be refreshed like parsley, but should be allowed to hang while it dries. Wrap in a paper towel and store in an airtight bag.

Lemongrass

This is the easiest herb in the world to preserve indefinitely. Simply place fresh lemongrass stalks in a vase of water. Roots will form in a day or two and new shoots will star to appear in about a week. If you are not interested in propagating a lemongrass house plant, the stalks can also be peeled and frozen.

Basil

We have found basil to be the trickiest herb to preserve of all. Sometimes, after refreshing in ice water, we have been able to trim the stems and leave it in water for days. They have even sprouted roots and thrived! Then, other times, we will treat them the same way and they are wilted in the morning. The best plan is to use it as soon as you can, and if you need to use up extra basil you can always make pesto.

Green beans cut and blanched

Eating seasonally can mean that at certain times of the year you miss some of your favorite foods. We love green beans, but the season for them in Texas is short and doesn’t satisfy a year-round craving. My Grandmother used to can green beans, which I think are delicious but acid-free canning is for the brave and people who own pressure cookers. I am neither of those things so I embrace a much simpler approach– freezing!

Ingredients

• 2 pounds of fresh green beans, washed, stemmed, and cut into 1/2 inch pieces
• 1/2 gallon water
• 1 tablespoon kosher salt

Tools

Preparation

1. In a large stock pot, add the salt to the water and bring to boil.
2. Once the water comes to a boil, add the green beans and blanch for 1 minute.
3. Drain the beans in a colander and rinse with cool water to stop the cooking.
4. Spread the dish towel on a clean, dry surface and spread the blanched beans out to dry.
5. Allow the beans to dry for an hour or two then transfer to the freezer bag and place in the freezer.
6. If the beans are dry they will not freeze together and you will be able to use them as needed in the winter months!

Green beans bagged and ready to freeze

These baked chiles rellenos pair the creamy sweetness of sweet potatoes with the smoky heat of poblano peppers.  We used smaller, almost bite-size poblanos and served these as an appetizer at a recent gathering, but larger poblanos would work well for entree portions.  Either way, serve these with our Cilantro Lime Aioli for a delicious treat!

Sweet Potato Chiles Rellenos

Ingredients

• 2 pounds poblano peppers
• 2 pounds sweet potatoes, peeled
• 1 tablespoon olive oil
• 1/2 large yellow onion, chopped finely
• 2 cloves garlic, minced
• 1/2 teaspoon fresh ground cumin
• 1/4 cup diced tomatoes
• 1 cup bread crumbs
• 1 cup corn meal
• 1 cup unsweetened milk substitute (soy, coconut, almond, etc)
• cooking spray
• salt to taste

Preparation

1. Top, seed, and roast the poblanos. See our Roasted Peppers post for instructions.  You might want to wear gloves if you are sensitive to hot peppers (or prone to touching sensitive areas!).
2. Boil the sweet potatoes in lightly salted water until they are soft, about 25 minutes.
3. Saute the garlic and onion in olive oil on medium heat until the onions just begin to brown, about 10 minutes.
4. Combine the sauteed ingredients with the boiled sweet potatoes and ground cumin.  Mash together and season with salt to taste.
5. In a large shallow bowl, combine the cornmeal and breadcrumbs along with about 1 teaspoon of salt.
6. Lightly coat the baking sheet with cooking spray.
7. Stuff each roasted poblano with the mashed sweet potato mixture.
8. Dip each stuffed pepper into the milk substitute and then roll in the breadcrumb/cornmeal mixture until coated. Place each chili relleno on the baking sheet.
9. Bake at 350 degrees Fahrenheit for about 15 minutes until the breading becomes lightly browned.

Cilantro Lime Aioli

Use this sauce to give a fresh lime kick to your next dish!

Ingredients

• 1/2 cup vegan mayonnaise substitute
• 1 cup fresh cilantro leaves
• 1 tablespoon vegetable oil
• 4 key limes, juiced
• Salt to taste

Preparation

Combine ingredients in a blender and process until smooth.

Cream of Mushroom Soup

Ingredients

• 3/4 pound white potatoes, peeled and chopped
• 2 cups vegetable broth
• 1 tablespoon non-margarine butter substitute
• 8 ounces button mushrooms, sliced
• 1 large leek, finely chopped
• 1 large clove garlic, minced
• 1/2 cup plain, unsweetened almond milk
• 1/2 teaspoon soy sauce (gluten-free if required)

Preparation

1. Bring potatoes and broth to a boil in a medium sauce pan until tender, about 15 minutes.
2. While potato is boiling, melt the butter substitute over medium heat in a large pot.
3. Add leeks, mushrooms, and garlic, stirring to coat. Continue cooking, stirring frequently, until mushrooms have expressed their liquid and the leeks are soft, about 8 minutes.
4. Once potatoes are soft, add the potatoes and broth to the saute and combine. Add almond milk and soy sauce. Season with salt and pepper to taste.
5. Transfer mixture to a blender and combine until smooth, about 45 seconds.
6. Serve warm.

Today the temperature in Austin stayed in the cool fifties. By way of contrast, it was 90 when I was sipping cocktails al fresco on Friday, and today most Austinites realized that we can’t remember where we last saw our sweaters seven months ago. Once I found a fleece that I have not had a chance to wear since we left the Andes, I remembered that what I also really needed to brave the unseasonably cold weather (or normal if you live almost anywhere else) was a hearty soup and freshly baked cornbread.

Winter Squash Cornbread

We made a nice barley and kale soup, but it was the cornbread that stole the show. Hard winter squashes are actually grown in the summer, but most varieties can be stored and consumed throughout the colder months. Johnson’s Backyard Garden has been selling several types of winter squash this year and like the overgrown squirrels that we are, James and I have been hoarding them for the last few months. Roasted squash makes a great addition to many baked goods since it is nutrient dense, cuts down on the amount of fat that is needed to make a rich creamy dough, and it tastes wonderful. I also used some wonderful coarse ground Hickory King cornmeal that we received from Richardson Farms. To balance the sweetness of the squash and corn I added some diced jalapenos (aka chipotles) that we smoked earlier this summer and some fresh ground cumin.

This dynamite Winter Squash Cornbread would go amazingly well with our Pureed Kale Soup, Italian White Bean and Kale Soup,  Tomatillo Chili, and many more soups to come!

I don’t know many people who don’t like South Asian food, and for vegetarians and vegans it is almost a necessity given the prevalence of vegetarianism in India.  Even outside of India, in Bangladesh and Pakistan the cuisine is very reliant on fruits and vegetables which grow in glorious abundance in the region’s diverse agricultural zones. When I lived in Bangladesh, where there are very few vegetarians, it was always easy to find a good meal since most Bangladeshis maintain a halal diet and, for most, meat is a costly luxury.

The Potluck Crew

Working at the farmer’s market for the largest organic farmer in Austin means that we, and many of our friends, have an abundance of vegetables on hand. These two ingredients, friends and excessive vegetables, are the essential ingredients for some great potluck dinners. This week, we met up with some friends on Sunday night to share some South Asian inspired dishes and clear some space in the produce drawers.  James used tomatoes and peppers to make a great saucy Chana Masala and our friend Clayton, who works at the JBG market downtown on Saturday, made Baingan Bharta, a tasty roasted eggplant dish that was enhanced with the addition of sweet yellow Ringo peppers. I made a sweet and savory Brown Rice Pilau and, for desert,  Sweet Potato Bread with walnut streusel. These dishes were accompanied by other offerings including salads, red beans and rice, and more side dishes. Everyone left the table very full and all of our fridges had a little more room for new fresh veggies!

Thai Iced Tea Sherbet

Ingredients

• 4 cups whole milk
• 6 black tea bags
• 6 cardamom pods, cracked
• 2 cinnamon sticks
• 1/2 cup turbinado sugar
• 1 two-inch slice of fresh lemon grass

Preparation

1. Combine ingredients in a sauce pot and bring to a boil, stirring occasionally.
2. Simmer for a couple of minutes then remove from the burner. Allow to cool while the spices and tea continues to steep.
3. Transfer to an ice cream maker and freeze according to your machine’s directions.

Brown Rice Pilau

Ingredients

Preparation

1. Pour the rice into a sauce pan, cover with an inch of stock, and add the bay leaves and cinnamon stick. Bring to a boil, reduce heat to medium-high, and simmer until the level of the stock becomes even with the level of the rice.  Once the stock is level with the rice, cover and reduce heat to low. Cook covered until the stock is absorbed and the rice is tender, about 20 minutes.
2. While the rice is cooking, heat the oil in a large skillet over medium heat and slowly saute the onions until soft and fragrant.  Add garlic, ginger, hot pepper, cumin, coriander, and cardamon. Continue to saute over low heat for a few minutes then set aside until the rice is ready.
3. Once the rice has finished cooking, transfer the rice to the saute of spices and combine thoroughly  Stir in almonds, rose water, and butter substitute.
4. Season with salt and pepper to taste and serve warm.

To make this recipe vegan, add 2 1/2 teaspoons powdered egg replacer combined in 1/2 cup water and reduce the oil to 3/4 cup.

Sweet Potato Bread with Walnut Streusel

Ingredients

Bread

• 1 cups white sugar
• 1 cup vegetable oil
• 2 eggs
• 2 cups sweet potatoes, mashed
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 3 cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

Walnut Streusel Topping

• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar, cup
• 1/2 cup raw walnuts
• 1/4 cup non-dairy butter substitute
• a pinch of salt

Preparation

1.  Thoroughly combine sugar, oil, egg, sweet potatoes, almond extract, and lemon juice in a large bowl.
2. Mix dry ingredients together in a medium bowl, then combine the dry ingredients with the wet ingredients until the batter is uniform.
3.  Pour the batter into a loaf pan and bake at 325.
4. While the bread is baking make the walnut streusel topping by combining the ingredients with a pastry cutter or in a food processor until thoroughly combined.
5. When the bread is somewhat firm,  about 30 minutes, remove the bread from the oven and sprinkle the streusel topping on top.
6. Continue baking until the bread can pass the clean toothpick test, about 20-30 minutes.