It's too hot to do much else in the garden than rest.
Hoping for a more ambitious next week. xoxo- A.
P.S. *This photograph reminds me of my favorite print in my hallway.
P.S.S. *Looking forward to August for many reasons , including this. Please join us!
I am still playing the waiting game on most of our garden foods. But, herbs we have more than enough of.
My favorite thing to do with them is make homemade dressings, especially ranch. If you have never made your own ranch you are in for a treat. I started my experimenting from the recipe below. It is a nice jumping off point from which you can adjust to suit your taste.
* Depending on the size of your garlic, one fresh clove is usually enough.
* Some fresh dill is a great addition, I actually can't believe it was left out of this recipe. You can cut back on the other herbs a bit.
* You can easily change the mayo. to buttermilk ratio, depending on if you like your ranch thin (which I like for salads) or thicker (good for dipping chicken wings and vegetables.)
*Perfect for container gardeners: Chives, dill, parsley can all be easily grown in small pots in a sunny window for fresh picking.
Enjoy! xoxo- A.
Ranch Dressing via Food Network
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1 cup prepared or homemade mayonnaise
- 1/4 to 1/3 cup buttermilk
- 2 tablespoons minced flat-leaf parsley leaves
- 2 tablespoons minced fresh chives
- 1 scallion, trimmed and thinly sliced
- 1 teaspoon white wine vinegar
- Freshly ground black pepper
Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.