Life is Too Short, Let’s Have Some Rosemary

Life is Too Short, Let’s Have Some Rosemary

Have you ever been in a meeting where every single person has the exact same goal in mind, but yet there are not two involved that can agree on how the goal should be attained? Just wondering.

At least with gardening we can all agree, right? <insert knee slapping laughter here>

Life is Too Short, Let’s Have Some Rosemary

Well, chances are if you are reading this blog at some point you want to stick your hands and some seeds in some dirt and see what becomes of it.

Rosa Bianca Eggplant

Life is Too Short. Let's Have Some Rosemary!

Gretel Eggplant

Raveena Eggplant

This week I’m harvesting eggplant. I have about 15 ready. I’m not sure yet what I’ll do with them, but I aim to find something delectable before too long. I’ve noticed that the Raveena don’t like to hang around after they are picked. They get sad and shrively (not a word, but you know what I mean). I can usually let the Rosa Bianca and the Gretel chill on the counter for a couple of days, but the Raveena will need to have a plan before I pick it

 

I’m planting more pumpkins this week, and a mess of mustard for seeds. I’m making mustard for Christmas this year I think. I think perhaps I’ll do some infused vinegar as well. I have a glut of herbs I’m itching to do something with besides make Pesto.

 

Melon

Food in Jars by Marisa McClellan

I know I told you about Marissa McClellan’s book, Food in Jars. This week I’m trying her recipe for Rosemary Salt. It sounds so interesting, and I think it is something my family would enjoy getting as a gift as well. I know I’ll use it, we love Rosemary around here.

Life is Too Short. Let's Have Some Rosemary!

Life is Too Short. Let’s Have Some Rosemary!

I’m thinking about making a Rosemary Pesto this year. I’ll let you know how it goes. I’ve added Rosemary to my Basil Pesto in the past, but I want to try a Rosemary base this year. If anyone has done this, please let me know what to expect.

I’m also making Rosemary Butter this week. I’ll be freezing it for sauces and soups for use this winter.

The Parsnip wants to know, if you are given infused oil or vinegar as a gift, do you use it or just use it for kitchen decoration? I have always used mine, but I thought it was a good question.

Life is too short for bickering. Let’s have a bicker-free paisley week!~KeriAnne

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