In the Garden ~ Drying Herbs

 

    One of my favorite items we grow in our garden happens to be herbs.  There are so many great varieties and options available, it can be a little overwhelming, but the reward is great.  Since we happen to grow so many I wanted to really focus this year on preserving and using my herbs in as many ways as possible. 

 

Parsley, sage and lavender

               We will often use fresh herbs in the majority of our cooking, especially certain breakfast items.  The herbs really give it the “fresh from the garden” flavor that we love and cherish.  Recently I’ve been reaching for my dry herbs more often and wanted to share ways to save herbs for future use. 

 

               Preserving herbs to maintain the most flavor and a natural state, would be drying.  There are four ways to dry your herbs.  Air dry, dehydrator, oven drying, and microwave.  I will briefly touch on all three and you can decide which is the best method for your time and energy.

 

               Air drying is probably the most natural way to dry herbs.  After collecting and washing, you gather your herbs into small bundles and tie them off with string or a rubber band.  Make sure your stems are long enough to hang.  Then in a cool, dark and well-ventilated area hang your bundles upside down.  You need good air circulation for this to work effectively.  In a few days time up to a week later, you can check your herbs for dryness by seeing how easily they crumble.  Once dry, remove them from the stems and store in an airtight container.

 

               Dehydrator drying of herbs is very similar but probably a bit faster than hanging to dry.  Wash and dry the herbs then place on the trays in a single layer.  Set the device to 95-110 degrees and follow any instructions from the manufacturer.  Again, the herbs are dry when they crumble easily. 

 

               Oven drying again starts the same as a dehydrator. Wash and dry and place on a baking sheet in a single layer.  Bake at the lowest temperature 180 degrees for 1-2 hours.  Check for dryness and store in airtight containers.

 

               Microwave drying will vary by microwave brand and how many herbs you are drying at a time.  This can be a little more involved because you will need to check your herbs more often to test when dry and will most likely be working in smaller batches based on the size of the microwave.  You will place the herbs on a microwave-safe plate or paper towel.  Cover with another paper towel and microwave on high until dry. 

 

               If you are like me and want to have a combination of herbs at the ready and in it’s own container look no further than a mixture of Herb de Provence.  This kitchen staple is great for a multitude of dishes and is made up of rosemary, thyme, oregano, savory, marjoram and lavender.  You can also find varieties with fennel seeds as well.  To make this great mix add in 2 tablespoons of each herb except for fennel seeds which is just 1 tablespoon worth.  Mix in a bowl and then store in an airtight container.

               Another great mix to have on hand is Italian seasoning.  The basics in this flavorful mix are basil, oregano, rosemary, thyme and marjoram.  Use a one-to-one measure to fill your vessel and close tightly.  Additional herbs you can add to this jar would be sage, fennel, or event garlic powder.  Which can also be made at home.

 

               Herbs are great fresh and dried.  We hope that you will take some of your herbs and dry them for future use.  The more you use the more you will have, especially since they will “shrink” when dried.  Just know that drying herbs is a great way to cut back your herbs to encourage new growth.  We hope you will take the time to save for the future and use what you grow by drying herbs.

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Travel ~ Brenham, Texas and Ant Street Inn

 

    In the heart of Texas lies the City of Brenham, the self-proclaimed home of Texas.  As travel changes this year for many people, driving to and from their destination is going to be a much more popular choice and a drive down to Brenham is a wonderful idea for a getaway.  Home of Blue Bell ice cream, the “baseball” capital, and a wonderful place to start your wildflower journey, Brenham hits the mark for a great travel destination in Texas. 

 

               Right in the heart of downtown Brenham is the best place to stay for your visit at the Ant Street Inn.  The Ant Street Inn occupies a building that was originally built in 1899 as a grocery, feed store and upstairs offices and saloon, 101 West Commerce St, is the address of this amazing historic building.

 

               The inside of Ant Street Inn is wonderfully decorated in period pieces and each room has a theme that matches the name.  For example, I stayed in the New Orleans room, and the décor matched what you would typically think of as a New Orleans style.  Beautiful dark wood with leather, and a queen-sized canopy bed complete with drapes.  You can create your own “cave” like sleeping experience in this room.  Do not forget to say hello to the alligator in the bathroom.  Ironically, I did not notice him until the next day. 

              

               Ant Street Inn boasts an attached restaurant where guests will dine in the morning for breakfast, that is run by a separate company who rents space from Ant Street.  We enjoyed dinner there and could easily see how convenient it is for guests to dine there multiple times, with the ease of just walking downstairs.  One of my favorite parts of the inn is the central area between the rooms.  Little sitting groups, snacks, movies and magazines adorn the space for guests to enjoy with friends or while making new friends. 

 

               Just outside the walls of Ant Street, is downtown Brenham which is a vibrant part of the city.  It is very easy to walk around and explore.  You can do two self-guided tours, one of historical buildings and another of the murals that are painted by local state artists during an art festival.  I love how the community has come together to bring art to the community and beyond. 

 

               Downtown Brenham has something for everyone.  A few places to dine, grab a cup of coffee or even a scoop of ice cream.  I’m pretty sure everyone sells Blue Bell down there.  A cute book store and a few boutiques adore the open spaces.  At least one of the historic buildings is currently still hosting the same business from when it opened, G. Hermann Furniture Store.  This family run business is still housed in the building where it originally started and expanded over time and is still operated by the original family. 

 

               As the county seat of Washington County, downtown Brenham also plays host to the county court house.  Sitting at the center of downtown Brenham, this court house was built in 1939, and is the fourth building to hold the title.  One of the more interesting historical sites is Toubin Park that holds a public cistern and a short history of the founding of the city and county.  For a little more in depth historical tour be sure to stop by the Brenham Heritage Museum. 

               No matter if you are taking a Texas tour or just want to visit somewhere new, Brenham and Ant Street Inn should be on your list.  Explore the natural beauty of the State right now and experience the wildflowers.  Stop in for some Blue Bell ice cream at the creamery or just get away for a visit.  

 

 

Our cocktail this month is a special request for a wedding we are hosting this April.  Our bride wanted to have an Amaretto Sour that is pink.  With a  little research we found a way to turn the drink pink and add a little bit of something extra to enhance the flavor. 

 

The Cranbaretto Sour has been born.  The great thing about this cocktail is that it is actually best to make in a big batch.  This serves our purposes very well, since it will be our signature cocktail on the day of the wedding.  We just need to prep the cranberries beforehand and we are off to the races.  In our single serve option, I think we needed a little more of the cranberry simple syrup.

 

The good news is that when we make this for the event, we will be working in big batches and can make the color as close to pink as possible.  By adding a light dash of edible pink glitter, the bride should be thrilled to have this special drink. 

 

Cranberry Simple Syrup

1 cup fresh cranberry

1 cup water

1 cup sugar

 

Add the cranberry, water and sugar to a pot and bring to a boil.  You want the cranberries to burst to release their flavor and color into the simple syrup.  The longer you cook it the more it will thicken, so do not overcook. 

 

Cranbaretto Sour

Serves 8

2 cups Amaretto

1 cup lemon juice

1 ounces cranberry simple syrup

 

Add all the ingredients into a pitcher and give it a good stir.  Pour over ice and garnish with mint and extra cranberries if you want.  Add more cranberry syrup to adjust to the color you are looking for.

 

We can hardly wait to serve this drink for the wedding.  We know the guests will enjoy each drop.  What a special way to ring in your special day, than with a signature cocktail.  We hope you will give this one a try and let us know what you think.  Please be sure to drink responsibly and have a designated driver.