Spring has sprung and everything is fresh!
I've been enjoying fiddle heads and beautiful fresh pencil asparagus.
This year I've also indulged in my own herb garden, a rather extensive one for the space I have as you can see.
For those who are curious what's to be found in those planters here's a short list.
Of the Mint Family: Peppermint, spearmint, ginger mint, orange mint, chocolate mint and pineapple mint
Of the Basil Family: Thai, Lettuce, mammoth, Siam, Opal, Lime, Lemon, Cinnamon
Thyme - Garden, Lemon, Silver
Sage, Pineapple sage
All these are right outside my kitchen window, so as I'm cooking I can be inspired to add a few new flavours.
Already I've made use of the Cinnamon Basil while making a Strawberry Sorbet. It turned out devine.
The Chocolate Mint was also very tasty when added to a Cherry Bruschetta recipe which I have every intention of sharing now.
1 good french Baguette
Fresh cherries, pitted and roughly chopped
1/4 cup of good red wine vinegar or Balsamic Vinegar
1/4 cup of Fresh Basil or Mint (I used the chocolate mint)
1/4 cup of Goats milk Feta
1/2 cup of Chevre
Crushed black pepper
Halve the Baguette and cut into 3 inch long, then toast in the oven.
Mix the cherries, their natural juices with the Vinegar and mint, a bit of crushed pepper.
Mix the feta and the Chevre together.
Top the toasted Baguette pieces with the cherry mixture. Then top that off with the cheese mix. Serve. It's amazingly tasty!