We started off with a pile of leaves, which were chopped and loosely stuffed into a pint jar. After adding enough 190-proof grain alcohol to cover, the 37 grams of leaves filled the jar about 3/4 of the way.
It will live in my cupboard for the next six weeks or so and I'll give it a shake when I think about it, then I'll strain it and we'll see how lemony it is. Emma's excited for lemon cookies from our garden, in December.
The dehydrator-load of cherries was also done yesterday, and I got them packaged up to store. Nine fairly full Excalibur trays turned into five full quarts of dried cherries. These are vacuum sealed and safely stored in the basement. I still have a bit less than a quart left from last year, so those will be used first.
Last but not least, here's the cucumber salad I made with one of the cucumbers we harvested yesterday. I used a mandoline to slice the cucumbers extra-thin, but that's not strictly necessary. It was quick and easy, and so so so yummy.
Quick Cucumber Salad
1 medium cucumber, sliced thinly
1 tablespoon plain Greek yogurt
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh lemon balm
1 teaspoon sugar
a splash of rice vinegar to make a loose dressing
Mix the dressing ingredients together well. Toss with the cucumbers. Eat.
3 comments:
how did you vacuum seal your cherries??
and i'll be very interested to hear how the 'extract' works out. I never really thought to do that with an herb like lemon verbena so this winter you'll have to keep me posted!
I have a FoodSaver vacuum sealer, and got the jar sealer accessories so I can vacuum seal regular and wide-mouth canning jars. It's not a substitute for canning, but is great for storing dry foods!
I'm loving all of these how-to posts. I have a TON of mint and lemon verbena, and now I'm thinking of doing extracts as well.
And I totally saved that cucumber salad recipe - My friends and I have a tomato/cucumber exchange going on (all of my cucumber plants died, all of their tomatoes did, it's so weird this year).
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