The Mint Patch Monologue

Tag: food

  • Fire, Smoke, and Water

    I like to burn a fire while I’m watering my garden. To me there is something perfectly balanced between the heat and smoke of the fire against a pure and steady stream of fresh and cool water. There is a nice, dry pile of peach tree trimmings from the fall season ready to go up in flames quickly. I start by snapping the little twigs into armlength pieces and filling my above ground fire pit. They catch fire quick, too quick if I’m not prepared and sometimes leave me scrambling for bigger branches before it’s too late and all I have is a pile of ash and the need to start all over. Once I’ve got a good hot fire I can throw in a log or two, depending on how late into the night I’m willing to push back a bedtime, which is usually often. As the flames and smoke rise I reach for my gardening hose and as I stand in one spot after another, showering all of the plants, I look towards the fire, and back to the water. Back to the fire, and back again to the water. Both of these resources have meant survival since our species began, and I can still feel the satisfaction of having them- in my bones. If I close my eyes I can almost see images of Pangaea, the ancient world before us. I consider oceans, and volcanoes, some of natures most powerful forces and find my own power in capturing those events simply, at home. Fire and water both demand the virtue of respect, a good reminder to us all in times of social discourse and political disturbance.

    The contrast between nature’s two forces, both in my own control, makes for the most pleasant experience in the back yard on a mid May evening. After everything is good and drenched but never drowned, I poke around my stack of burning peach tree trimmings and toss in another log. Last year I bought a truckload of firewood from a nice man for $80, who delivered and stacked it for me on a very rainy day. I’ve chipped away at my supply now, but still have enough for a few more months. The best way to split the wood is to use a small axe, and a 4 pound steel mallet; a two hand (but easy) job. Wedge the axe in with one swift strike, then hammer the axe into the log one tap at a time until the log splits. Sometimes a dry log will burst apart, other times (if I am still) once the axe is halfway down, I can hear the wood slowly cracking it’s way loose. I pretend splitting firewood is a necessary chore around here in order to survive, and that makes it more exciting; it’s even better to throw on a pair of overalls for the job.

    Anticipating the harvest I’ve jumped ahead at making more concoctions in the kitchen. The results of the chive blossom vinegar are stunning, and I’ve been adding a drizzle to most of my plates. The little acidic zing is a cross between onion and garlic, and is a beautiful shade of lavender.

    In the spirit of pickling I decided to make pickled carrots. Store bought carrots this time, chopped up nicely and added to a jar of vinegar, garlic, a light drizzle of maple syrup and a secret ingredient- a handful of thyme. This was no result of planning, just a split choice (a wise choice) made towards the end of the process.

    My Friday night project was distilled rose water from a basketful of petals I plucked from my rose bush, and rose tea. The tea I’ve been adding to bath water and the distilled rose water makes for a refreshing face tonic.

    I poured 2 candles with dried lavender and marjoram sprinkled in between layers of wax. As I’m typing here I’m reminded that I need to buy jars, not necessarily for canning, but for housing all of my potions. There are no rules in using herbs as I’ve said before. I don’t measure things, and usually I’m just making things up as I go along. This also means that sometimes I use too much or not enough but am always pleased to experiment. Being curious can seem like a somber trance, thinking as I use my hands to create. We look too much up online, or at least I have a tendency to. If we take all of the answers at our fingertips don’t you think we might lose the ability to imagine solutions for ourselves? Artificial intelligence answers are too easy sometimes. I’ll give this example: I have a beautiful chicken to cook for dinner and I’m not sure what else to make. I could reach down into my pocket and type “best side dish for chicken” “summer side dishes” “chicken casserole recipe.” The response is immediate, data to quickly glance through until I’ve let the internet decide for me. Don’t get me wrong because I certainly do this, however, isn’t there something better in the long run about scouring a crisping drawer or a pantry shelf and creating something of your own..? Use it or lose it must apply to thinking, and I believe if you don’t have time to cook then you could stand to re arrange your minutes.

    Do have a wonderful evening.

    As always, reach out to me because I do love to chat!

    justicesarah67@yahoo.com

  • The Other Herbs

    There’s nothing that makes me feel more clever than using homegrown herbs. They grow lawlessly, and you can use them just the same. I don’t count, I don’t measure, I pinch hand fulls with my heart and by their nature, they grow fuller from giving. Anyone would benefit from modeling themselves after herbs.

    This year I have my first successful grown-from-seed basil, strong in stems and in scent. I would be happy to have buckets of pesto by September.  I was once a restaurant server at  CJ Maggie’s restaurant in town, famous for fried zucchini strips but also known for the variety of menu choices. On the pasta list was the “Green Meanie” a bowl of linguine smothered in thick alfredo sauce mixed with pesto and topped with grilled chicken.  I’ll try not to get ahead of myself over writing about pesto, July is the month to indulge the reader, and I’ll be sure to over do it then.

    The chives are shining this week, all of their purple blossoms are open like perfect little pom poms atop each long, green stem. They are always “juicy” when fresh cut and I think I probably underuse them, sadly. So this year I’m making chive blossom vinegar, soaking the little purples poms in a jar of white vinegar to be left alone for several weeks. This will yield a very flavorful sprinkler to use on just about anything. Splashing it over chicken, cooked any way, is reason enough to add this to my pantry.

    Lemon Balm is so much like mint, in that it spreads like little wild fires all over the yard if you let it, and trust that I do.

    The leaves when crushed between your fingers, smell of a bright and tart lemon scent, earthy and herby. There are lots of uses for lemon balm, somedays I venture out to steal a handful at a time just to simmer in a pot of water on the stovetop. Sometimes I add cinnamon sticks, lavender buds, orange rinds, or a chopped apple to fill the house with the smell of abundance, but lemon balm alone is enough joy itself for the senses.

    There’s more; an old creeping English thyme plant is thriving too, alongside a sage bush, and a little rosemary stem. The first sprouts are the best of the year, and pretty soon I’ll be trimming, giving, drying, chopping and steeping luscious piles of green. Thyme works well in potatoes, diced and roasted with olive oil and garlic powder; sage is good with any meats, laid over a chicken breast while it cooks, stuffed into a turkey, or chopped into sausage for added flavor. You can also toss a hand full of sage into the backyard firepit and wish good fortune to all of the neighbors lucky enough to smell the smoke.

    With a setting sun I will close here; just as the rotations of what we orbit and what orbits us, I make my own rounds about the house and garden. I will encourage you to stay curious, and to use your imagination. Acts of domesticity no longer beckon for rigidity but can be works of art, specific to your own domain and the ideas of your heart.

    Of course and as always, reach out to me because I do love to chat!

    justicesarah67@yahoo.com