seems just right

It's confusing here - near 50 degrees the other day, now hovering near the 20's; bright, sunny, and hinting of spring one moment, then gray, snowy, and definitely still winter the next. I don't know whether to forage for salad, or sink into a bowl of soup. So, I'm doing both...

Ina Garten's Italian Wedding Soup (from 'Barefoot Contessa Back to Basics')
A steamy bowl of homemade broth, simmering away with tiny pasta stars, little chicken meatballs, and just-wilted spinach - seems just right.

Of course, adding a nice green salad and a loaf of Ina's Garlic Ciabatta Bread is a good idea too.

the herbs

In all the years I never had the space for a proper garden, I always managed to have a sweet little herb bed to cultivate and nurture along - well, inasmuch as one can nurture an herb bed... They require little to no support whatsoever - just some sun and a few kind words (lucky for me!). So, this spring when I found myself in a new home with scads of earth to fill, one of the first things I undertook was the herb bed:

I'm so, so happy I did.

Now we're in the height of summer (fading oh, so quickly) and it's time to save what I can from this verdant and intoxicatingly fragrant plot of earth.
So, today I have two recipes for making the most of a variety of herbs.

First, the butters:
Chive-Parsley and Rosemary-Tarragon Butters

Really, just about any herb works well here - variations abound*

Ingredients:

For the Chive-Parsley Butter:

1 stick butter (salted or unsalted - your preference), softened
1 small bunch fresh chives, chopped
1 large handful fresh parsley, coarsely chopped

For the Rosemary-Tarragon Butter:

1 stick butter (salted or unsalted - your preference), softened
2 sprigs fresh rosemary, leaves stripped from stems
1 very large sprig fresh tarragon, leaves stripped from stems

For each butter, combine all ingredients in the bowl of a food processor, and pulse to combine; continue to run machine until herbs are finely chopped and incorporated into the butter (cleaning the machine before making a butter using different herbs).

At this point, the butter may be used immediately, refrigerated or frozen for future use: using a rubber spatula, remove the herbed butter and place on a piece of waxed (or parchment) paper, using the paper, roll the softened butter into a small log, wrap tightly and freeze or refrigerate (if you're lucky enough to own a decorative butter mold, I think that would make a very nice presentation). I've been freezing mine to use in the winter when a bit of butter is a warming addition to hot-from-the-oven bread and just the ticket for rubbing under the skin of a chicken to be roasted.

*I also often mix thyme or lemon thyme in with a bit of butter for roasting chicken. These butters are also very nice additions to steamed or sauteed vegetables, corn on the cob, roasted potatoes, etc. I think it would be interesting to try making a lavender butter to use in a shortbread or oatmeal cookie recipe, too - maybe I'll try that one next... Of course, then there's cinnamon and honey butter...

Then, there's the basil...

Basic Pesto

I know pesto is about as common as salsa these days, but it's still a good pantry staple in my household - I make a batch or two each summer and then freeze them to be added a chunk at a time to minestrone's and other soups for a bit of summer in the depths of winter. Also, this recipe is quite adaptable to variations.

Ingredients:

1/4 Cup pine nuts, toasted
3 Cups packed fresh basil leaves
1/4 Cup grated Parmesan cheese
3-4 cloves of garlic
1/4 Cup good olive oil
Salt and pepper to taste

Add the pine nuts, basil, cheese and garlic to the bowl of a food processor. Start the machine and when the contents have just started to come together, add the olive oil in a slow, steady stream through the feed. If a looser consistency is desired, more olive oil may be added. When incorporated, turn off the machine and season with salt and pepper (sometimes a pinch or two of red pepper flakes is a nice addition too). At this point I transfer the pesto to a freezer-safe container, layer a piece of plastic-wrap over the surface, put the lid on, and freeze it for future use. This year, I decided to try putting the pesto into ice cube trays and then transferring the cubes to a zip-lock bag for freezing - we'll see if this really is more convenient...
Of course, it is always tempting to eat it straight out of the bowl on a cracker...

garden to table

I peek at my vegetables. I sneak into the garden and gently pull away zucchini leaves to see the gorgeous yellow blossoms announcing the impending arrival of a deep green bounty. I brush away beet greens and carrot tops to catch a glimpse of the baby roots just emerging from the dirt, ever a tiny bit larger in circumference each day. Sometimes I even pull a 'tester' to check on the progress (and to thin out the rows, I tell myself). I think I'm really only one short step away from taking a measuring tape to the newly formed tomatoes. Soon. So soon. They'll all be here.

On the other hand, how could one possibly wait when greeted by these:

Did you know fennel has roots? I didn't. I didn't really think about it, I guess - I think I just assumed it grew like any other bulb. Now I know. These lovely babies were my 'testers' the other day. Their cohorts are growing quite nicely in their little spot, but I just had to try these while they were still young.
I don't regret it.
I'll probably do it again.
fennel, white beans and artichokes with Parmesan polenta

Ingredients:

1 Tb. olive oil
1 small yellow onion, chopped
3 baby or 1 medium fennel bulb, chopped (and cored if necessary), a few fronds chopped and reserved for garnish
salt and pepper
1 small (6.5 oz.) jar of quartered artichoke hearts (mine were marinated; canned artichokes would also be fine), drained
1/2 tsp. fresh thyme, chopped
1 Tb. fresh basil, chopped (optional)
3 cloves garlic, minced fine (more or less to taste)
3 whole, peeled plum tomatoes and 1/4 C. tomato sauce from a can of whole, peeled plum tomatoes
1 - 16 oz. can of white beans (navy or cannellini)

Heat the olive oil in a saucepan over medium-high heat. Add the onion and fennel and saute just until onion is transparent, about 3-5 minutes. Add a pinch of salt and a couple grinds of fresh pepper. Add artichokes, thyme and basil (if using) and cook another minute. Add garlic and saute 30 seconds or until fragrant. Add the tomatoes, crushing them with your hands or the back your spoon. Pour in the reserved tomato sauce and add the beans, stirring gently to combine and cooking until heated through.
Serve with Parmesan polenta (recipe follows) and garnish with reserved chopped fennel fronds.

Parmesan polenta

(I can't say enough about Bob's Red Mill medium grind cornmeal. It is so good. It just doesn't compare to any other widely available cornmeal for making such things as polenta, grits, cornbread, muffins, or corn cakes. It's my favorite and really worth seeking out.)

Ingredients:

4 C. water
3/4 C. medium grind cornmeal or polenta (such as Bob's Red Mill)
salt and pepper
1/2 Tb. fresh thyme, chopped
1 Tb. butter
1/2 C. freshly grated Parmesan cheese

In a small saucepan (3-quart, or thereabout) bring water to a boil over medium-high heat. Once boiling, pour in the cornmeal in a slow, steady stream, whisking all the while to avoid lumps and fully incorporate smoothly. Continue whisking fairly frequently for 15-20 minutes or until mixture has thickened, maintaining a smooth consistency. Remove from heat, season with salt and pepper (I use roughly 2 pinches of salt and 1/8 tsp. of pepper), add the thyme, butter and cheese, and whisk to combine (the butter and cheese will melt and incorporate).
Serve topped with fennel, white beans, and artichokes (recipe preceding)