crowleystationgarden Uncategorized

Herby Butter

You’ve planted, weeded, mulched, and watered … and now we wait. This is a great time to warm up your culinary skills with a simple herbed butter. Make a batch and use some now — the rest will keep in the freezer.

Method:

1. Chop about 1T of fresh herbs in any of the combinations listed below.

2. Combine with softened butter using a fork to mash together.

3. Transfer the butter mixture to a square of plastic wrap. Gently roll and shape the butter mixture into a log and refrigerate (wrapped).

4. Once the herb butter is firm, use as needed or freeze for future use. TIP: cutting tablespoon-size slices before freezing makes future cooking a breeze

Combinations:

Garlic & Chive: This savory set adds bold flavor. Try it with steak, potatoes, or green beans.

Rosemary & Sea Salt: Add this sophisticated spread to your next baguette.

Basil & Mint: Dress early season peas with this herby bend.

Parsley & Scallion: Perfect for new potatoes, carrots, or pita bread.

Thyme & Lemon Zest: Top chicken or fish with a few dabs of this butter before baking for a rich and flavorful entree.

Danni Niles Workshops & Educational Events

Herb Workshop: Saturday, June 13, 2015

Herbs are some of the best plants for container gardens, beginner gardeners, and those who like to cook. Whether you are new to gardening or an herb expert, there will be something special for you to learn in this workshop. Join us at the garden this Saturday, June 13, 2015 at 4PM. This event has a $5 suggested donation. We’ll cover the following:

∗ How to Plant Herbs
∗ Companion Plantings
∗ Benefits of Herbs
∗ How to Harvest
∗ The Many Uses Beyond Cooking

Workshop run by Pat Niles: 
After obtaining a degree in Horticulture – Crop Production from the University of Illinois – Urbana Champaign, Pat has spent the last four decades working in flower shops, green houses, the extension service and on organic farms. She has used her extensive experience to run her own CSA farm in southern Wisconsin. Her customers have grown to love her veggies, fruits, culinary flowers, herbs, and her vast gardening knowledge. Along the way Pat has shared her enthusiasm and knowledge in classrooms, workshops, and online. It’s rare to find someone who is as comfortable and engaged in the field as in the classroom!