Having Fun With Nature


Vegetables  |  Herbs  |

Wondering what to do with all those lovely vegetables and herbs that you've been growing?

Here's some ideas.

Tomatoes Provencal

This is a great way to use stale French or Italian bread.

   - Diagaonal slices of bread, ½ thick
   - Thin slices of peeled, freah tomatoes (preferably Roma)
   - Fresh basil leave
   - Extra virgin olive oil
   - Thin slices of Provolone or Mozzerella cheese

Toast the bread lightly and drizzle each slice with olive oil. Arrange the tomato, basil, and cheese on each piece of bread. Place under the broiler until the cheese begins to bubble. This make a great appetizer or light lunch


   - ½ cup of softened butter or margarine
   - 3 tbsp. of chopped herbs (parsley/thyme, oregano/basil, dill/savory, or any one herb alone)
   - 1 tsp. lemon juice
Combine the butter or margarine with the chopped herbs and lemon juice. Mix well and refrigerate overnight to allow the flavors to blend.

This is delicious on French bread , or as a dollop on top of a grilled steak or baked potato

Herb Butter

While fresh herbs are generally better than dried, this is the exception to the general rule.

Herbes de Provence are a mix of dried herbs that add taste, arome, and interest to winter vegetables, and perk up pork and chicken dishes. Grow and dry your own. (See the Herb page of this site) The supermarket versions pale in comparison.

Dry thyme, winter savory, marjoram, and oregano. Mix equal amounts of each herb together. Place in a jar and store in a cool, dark place. Be sure to make a lot, because you will use a lot!

Herbes de Provence

Start with a cleaned 3 pound salmon. Remove the head, tail, and bones

   - 2 cups crumbled, stale cornbread, moistened with chicken stock
   - ½ cup chopped celery with leaves
   - 2 tbsp. finely chopped onion
   - 1 tbsp. finely chopped parsley
   - 2 tbsp. finely chopped fresh tarragon leaves (or 1 tbsp. of dried tarragon)

Pack the salmon cavity with the stuffing and bake for 1 hour. Remove from the oven, peel off the skin, and garnish with fresh tarragon leaves and lemon slices

Stuffed Salmon

For each serving you will need:
   - 2 ripe tomatoes
   - 1 tbsp. olive oil
   - Salt
   - ½ tsp. sugar
   - 1 clove of garlic, chopped fine
   - tbsp. chopped Mexican tarragon

Cut the tomatoes across, remove the seeds and drain off the liquid. Heat olive oil in a heavy pan, put the tomatoes in the pan open side down, and cook on low heat for 45 minutes. Move the tomatoes around occasionally to prevent sticking.

Carefully turn the tomatoes over and add salt, sugar, garlic, tarragon, and a few drops of olive oil.

Cook for another 45 minutes.

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