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Tuesday, May 10, 2011

Cooking Breakfast Out Of The Garden: Omelets and Apple Mint Tea

The Hill Country Garden is thriving! Pictured here is the first bell pepper out of the garden.

The Juliette tomato is stunningly prolific, as always. This heirloom tomato plant does not disappoint. It is full of blossoms and the tomatoes coming off of this plant are as big as Roma's! They are so flavorful and substantial.

I've also been enjoying the large onions coming out of the garden. When I'm not decorating with the gorgeous onion blossoms, I'm cooking with the onion stalk and the onion. Onions are a high in magnesium, potassium, protein, and riboflavin as well as vitamin A&C .

So....what to do with garden onions, peppers, tomatoes? Make a delicious omelet on a lazy Sunday, of course! The omelet is set off by the garden freshness and lovely gruyere cheese filling the fold. The cheese melts inside the fold adding a rich and tantalizing taste experience with every bite. To make the omelet, simply sauté the onions, peppers and portabella mushrooms in a skillet with olive oil and dress the omelet once it’s served on a bed of fresh greens or sautéed chard. Dress the plate with heirloom tomatoes accented with a bit of sea salt and mwaaa! Delicious!
Another plant friend of mine I'm thoroughly enjoying is Apple Mint. This lovely mint is a crowd pleaser. I've used the Apple Mint cuttings in flower bouquets, in ice cream and berry desserts and in a delicious drink infusion!

This past Sunday, I prepared special garden omelets coupled with Apple Mint tea for herbhusband and me! It was amazing!!

For a wonderful pairing, serve the omelet over freshly sautéed Chard - it's also fresh and ready to harvest in the garden this time of year. It is a wonderful way to get your vitamins, especially K from the dark green leaves. Here I have fresh Chard I picked from the garden, along with a picture of it being sautéed with onions from the garden.
I’m telling you – the sautéed Chard is fresh and nutritive and light. It is not as notable as spinach; it is much more mellow and grounding. This particular variety is Scarlet Charlotte Swiss Chard. The stalks are bright red and very beautiful in the garden. The leaves are rumpled and somewhat frilly. This plant is an eye catcher and I know some people who grow it simply for its visible beauty; however the flavor is just as satisfying (if not more!).

How to Make Apple Mint Tea:
Harvest 12-16 fresh apple mint leaves, place in a pitcher. Bring water to a boil and pour over the leaves. The aroma is amazing and you'll feel like you are in heaven when you take a whiff. Enjoy this gorgeous minty smell - it's fresh, sweet and delicious smelling. Stir in about a tablespoon of your favorite honey. Stir and allow to infuse for about 20 minutes. Pour into your favorite tea cup or serve over ice - trust me, this is a must try, even if you aren't a mint fan...this infusion is stunning! Mint is wonderful paired with a meal since it has been commonly used as a digestive aid.
If you have any left over, place in the refrigerator and use the next morning as an astringent for your face! Mint is aromatic, stimulating and astringent – perfect for your wake up routine. It’s also very high in magnesium, phosphorus, riboflavin, thiamine, and vitamin A. It’s also a high source of calcium, iron, niacin, and potassium. This plant is a winner in any garden. Enjoy!

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