Use Those Sour Oranges

I know a lot of us have sour oranges in our yards. Most people don't use them, but actually should us them. They are used a lot in Cuban recipes. I recently made both beef and pork ribs with my son. We marinated the ribs in marinate with the sour oranges, garlic, onions, fresh herbs, salt and pepper. They were very good. Give them a try. Search for sour orange recipes. Here's a recipe using them.

http://hispanickitchen.com/recipes/pierna-asada-al-estilo-cubano/

http://www.thekitchn.com/5-uses-for-sour-orange-juice-119172

Substitute the sour orange juice for the orange juice and the lemon juice in this recipe.  
http://www.foodandwine.com/recipes/sour-orange-yucatan-chickens

http://www.authenticflorida.com/articles/what-to-eat/best-ever-sour-orange-pie/

http://www.cooks.com/rec/search/0,1-0,using_sour_oranges,FF.html

Give the earth time to warm up again.

Important information about gardening and freezing weather. Generally we don't get hard freezes this far south. Lots of tropicals get lost when it gets this cold.  

http://rockportherbies.blogspot.com/2010/03/give-earth-time-to-warm-up-again.html

January 11, 2017 Program

Hello Herbies, 

Our first program for January 11, 2017 at 10:00 is:

"Warming spices: turmeric, cinnamon, cardamom and the like. History, uses and benefits." 

Presented by Cindy Meredith

Location:
619 N. Live Oak Street, Room 14
Rockport, TX 78383

Hope to see everyone there! 

Linda T. Collins
361-729-6037 land line
713-582-2268

What The Heck Is Mincemeat?

I have always wondered about mincemeat pie. Here is the answer.  It's interesting.

http://farmersalmanac.com/food/2014/12/08/what-is-mincemeat/

What’s Eating My Plants

Good article by Cindy Meredith!

http://www.theherbcottage.com/newsletters/

Thanksgiving Recipes and Celebrations

Well it is almost Thanksgiving when we celebrate on the fourth Thursday in November by consuming all kinds of food.  I celebrate it by serving a wonderful dinner of turkey, stuffing, mashed potatoes, gravey, scalloped corn, green bean casserole, cranberries and pumpkin and pecan pies.  Oh yes, and in our house we celebrate with our family, fur family a/k/a pets, friends, parades and lots of football.  I'm getting hungry just thinking about Thanksgiving.

This morning I ran across a very interesting article in the New York Times entitled "The American Thanksgiving". " The Times asked 15 families from across the country to show us the holiday dishes they make that speak most eloquently about their heritage and traditions."

If you are a "foodie" like me, be sure to read it.  I found it very interesting.  

The following is courtesy of The New York Times:

http://www.nytimes.com/interactive/2016/11/16/dining/thanksgiving-dinner-in-america.html?ref=dining&_r=1%3Fsmid%3Dfb-nytdining&smtyp=cur

Also for some really good Thanksgiving Day information and recipes be sure to check out our Rockport Herbies Blog November 2010, November 2013 and November 2014!

Have a Happy Thanksgiving!!  🦃🍁🍽 

I just found this on the New York Times!  Enjoy!  🦃🦃🦃

http://www.nytimes.com/indexes/2016/11/16/cooking/cooking-email/index.html?emc=edit_ck_20161116&nl=cooking&nlid=71781188

Lemongrass Recipes

Since I grow lots of lemongrass, I'm always looking for more recipes that use it.  I found this Epicurious website with some dynamite recipes.  Check them out. 

http://www.bonappetit.com/tag/lemongrass/

http://www.epicurious.com/ingredients/14-ways-to-use-lemongrass-gallery?mbid=social_facebook

http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/lemongrass

FEBRUARY 7, 2011 /

TEXT BY AMY ALBERT PHOTOGRAPH BY ADRIAN GAUT

Most fresh herbs have you at hello with the beguiling shape of their leaves, their singular texture, their tempting fragrance. But lemongrass (also called citronella root) is different. It’s tough, but hidden within each fibrous, foot-long stalk of this Southeast Asian grass lurks incomparable character: It’s floral without being cloying, lemony without being tart—those lemony notes come from the same compound in lemon zest. Lop off the spiky tops (use them to infuse a pot of rice or as grilling skewers) and peel away the tough outer layers of white bottom stalk. Crush, slice, or mince those four inches of pale bottom, and lemongrass will reveal itself. It plays especially well with garlic, onion, and ginger, the flavors that often partner it in Southeast Asian recipes. Lemongrass is like no other herb in the world, and in cooking, here’s just no substitute.

Health Matters:

Practitioners of natural medicine prize lemongrass for its ability to relieve fever, muscle spasms, and muscle cramps. It’s also reputed to help cure an upset stomach and headaches. Lemongrass is used as an antiseptic, as well. It’s thought to help relieve oily skin and to promote healthy-looking hair.

How to Buy and Store:

Choose whole, firm stalks that are as unblemished as possible, with a good four inches of thick white bottom stalk. Avoid dried or pre-packaged (some stores mistakenly wrap and sell the green part, tossing the white bit). Wrapped in plastic and kept dry, lemongrass will last for at least ten days in the fridge.

3 Quick Ways to Use Lemongrass:

Salad: Toss minced lemongrass with lime juice, fish sauce, sugar, minced shallot, hot sauce, and sliced Napa cabbage.

Soup: Simmer sliced lemongrass in chicken broth with garlic and ginger. Strain; add shredded chicken, rice noodles, lime juice, and cilantro.

Shellfish: Combine white wine, chopped lemongrass, chopped shallots, and crushed red pepper. Add two pounds of mussels; cover and steam until all shells have opened.