Well, it’s not an entire garden, precisely, but my basil and mint plants have grown exponentially over the summer. For instance, that photo of the jungle-like mint plant you see above was taken AFTER I had plucked about a cup-full of leaves off it (more in that in a sec). Between the two of them, they’ve supplied me with two of my favorite herbs all summer long.
Can I call this goal done? I’m going to say yes. And to celebrate, I give you a photo essay of one of my favorite things to do with mint. It’s a bit like a… tzatziki-in-in-a-hurry, when you don’t have time to grate cucumber, salt it, and let it sit for a while.
Details under the jump:
Pick off about a cup of leaves. I try to pick all the leaves that are bigger than the end of my thumb, so the smaller leaves have a chance to grow in.
Rinse and dry the leaves. Stuff them into a mini-chopper (or other food processor) with a clove of garlic, a little vinegar (or lemon, if this were not Locavore Month), and some olive oil (which is on my list of exception for the month). Pulse a few times until everything is chopped.
Get about a cup of Greek yogurt (or strain some regular yogurt yourself), preferably whole milk.
Make the chopped up minty-garlicky bits go in the yogurt and stir. It tastes best if you can let it sit for a little while but it’s still good if you eat it immediately.
Serve. I made a spicy chickpea salad with some cumin and tomato, over a pile of thinly sliced cucumber, and topped it off with the… fakeziki (which I now call copyright on, so HANDS OFF).
Almost halfway through the month already?! Don’t forget to enter to win a copy of Cooking from the Farmers’ Market!