|From top left: Sweet Pepper Relish, Italian Farmhouse Pickled
Green Tomatoes, Peach Sauce, Balsamic Blueberry Peaches
From bottom left: Chipotle Peach Salsa, Balsamic Blueberry Peaches,
Pickled Hot Peppers, Rosemary Sage Pickles, Italian Farmhouse Pickled
Green Tomatoes, Sweet Pepper Relish, Peach Sauce, Cranberry Apple Chutney
|From top left: Chive Pesto, Lemon Parsley Butter, Herbed Goat’s Milk Butter
From bottom left: Thyme Pesto, Sweet Genovese Basil Pesto
And don’t forget about…
|From top down: Turmeric Mustard Seed Butter, Chipotle Lime Butter,
Chive Thyme Butter, Tarragon Garlic Chive Butter, Cranberry Sage Goat Cheese
Yes, uh, like I said. Lots of time in the kitchen. It was so worth it though. As I lined up my jars and hand-rolled butters, I felt so pleased with all that I made. Months down the road, I can pull out a jar from the pantry, or a butter from the freezer, and make something taste better because of what I took time to make now.
I also made honey thyme goat cheese. And tonight I’m making scallion chive crepes. The herbs just keep coming! And I want to use them all up before they die, but the more I pick, the more they come back. I may have to resign myself to just hanging them upside down and drying them.
The compound butters I made make me very excited to eat butter. Normally, I just have butter with jam and toast, and of course, I use it for some cooking and baking. But the Turmeric Mustard Seed Butter can be mixed with rice for Asian dishes, the Chipotle Lime can go on top of a savory corn bread, and the Lemon Parsley can dress up some white fish. And the Tarragon Chive Garlic Butter, well, I’m going to make some Tuscan Bread and slather it on thick.
For everything I pickled, I like to just eat it straight. I am not a creative whiz when it comes to figuring out what to have with pickles (hot dogs and burgers are few and far between), so I usually have them as a snack or a side.
And can you just imagine the Balsamic Blueberry Peaches a top a scoop of homemade ice cream? So excited.