Patti's Bounty, Part I

I realize you do not get to pick your mother-in-law (they just kind of come with the package) so I am very blessed to have scored such a good one. The last time I saw her, she sent me home with a summer’s bounty from her garden: lemongrass, several kinds of basil, rosemary, oregano, thyme, cilantro, parsley, tomatoes, onions, zucchini, squash, chives, and carrots. Our fridge is so full of fresh garden loot that I would not be surprised if something started growing in there. I better start getting creative in my attempts to use it all…

Lemongrass

I started in on the lemongrass first because I was least familiar with how to use it (actually, I was entirely clueless). Step 1: boil all you can fit in a pot with enough water to cover it then allow it to simmer for about 30 minutes. Allow to cool, then discard the lemongrass and save the flavor-infused water. I must admit I had some hits and misses with this water.

• Winner: a Thai-inspired iced tea

Loser: lemongrass vermicelli (not impressed with the outcome on this one…and Ben wasn’t either: “It’s okay Hannah, you’re not Vietnamese.”)

Lemongrass and Ginger Iced Tea

Black tea (you can use satchels or measure out your own loose tea for 2 servings)

2 chunks of ginger root, peeled

¼ cup lemongrass simple syrup*

Boil 2 cups of water (sufficient for 2 servings of tea) and drop in black tea and ginger root. Allow to brew for 5-7 minutes then remove tea bag and ginger root. Pour half of the simple syrup in each cup and allow tea to cool completely. Pour over ice and garnish with a stalk of lemongrass if you like!

*Simple syrup

1 cup sugar

½ cup lemongrass water

Bring ingredients to boil, allowing sugar to dissolve. Simmer for 5 minutes then cool completely.

Basil & Tomatoes

Next I used up a bunch of cherry tomatoes, literally so ripe that they were bursting at our touch in the hot Texas heat and threatening to fall off the vine right in front of us. We snatched up what seemed like plenty at the time, but this recipe really reduced that pound and a half of little tomatoes to about a cup and a half of sauce (enough for two though)!

Bursting Cherry Tomato Spaghetti Sauce

1.5 lb ripe cherry tomatoes

6 cloves garlic, peeled and roughly chopped

3 tablespoons extra-virgin olive oil

½ teaspoon salt

5 basil leaves, thinly sliced

pasta of choice- 2 servings worth

Cook garlic in oil in a small heavy pot over low-medium heat, stirring occasionally, until golden, 3 to 5 minutes. Reduce heat. Add tomatoes and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour.

Toss boiled pasta with sauce and sliced basil. Garnish with a sprig of basil on top and a dusting of parmesan.

Serves 2.

Thyme

Next was an attempt to use up some thyme (but not time, this recipe is quick and easy). Serve with some prosciutto and olive oil.

Thyme Flatbread

(Adapted from Gourmet and peanutbutterandjargon.com)

1 cup all-purpose flour

2 tablespoons fresh thyme leaves, divided

1/2 tsp baking powder

1/2 tsp kosher salt, plus more for topping

1/4 cup water

1/4 cup extra virgin olive oil

In a mixing bowl, combine flour, 1 heaping tablespoon thyme, baking powder and ½ teaspoon salt. Create a well in the center and add the water and olive oil. Using a wooden spoon, stir until dough forms. Knead 4-5 times with hands.

Wrap this dough baby in plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat oven with a heavy cookie sheet inside to 450 ° F. Separate your dough into two balls.

On a sheet of parchment paper, roll out 1 piece of dough as thin as possible using a rolling pin (you should have about a 10-inch long, rustic looking flatbread). Brush a bit of olive oil over the entire surface. Scatter the rest of the thyme over dough, pressing in slightly, followed by a good sprinkling of kosher salt. Repeat with other ball of dough. Slide dough onto preheated cookie sheet (still on the parchment paper) and bake until golden brown, 8-10 minutes. Transfer flatbread (throw away parchment paper) onto a rack to cool. Serve warm out of the oven! Makes 2 10-inch-long-ish flatbreads.