Tag Archives: bush basil

Garden to Table: Chickpea Salad & Sweet-Sour Coleslaw


It’s the second to last day of March (a month that was more lion than lamb) and I’m kicking off my Garden to Table series with two delicious side dishes.  I have, in fact, harvested some parsley and basil from my indoor garden.  While they are a drop in the bucket of what will inevitably be an herb filled growing season, they are so very welcome!  I’m thrilled to share this dish with you as it is absolutely delicious. 

Simple and delicious.

Bon Appetit readers will recognize this recipe from the most current issue of the magazine, April 2011.  I couldn’t resist such a simple but satisfying example of how even the most meager use of fresh herbs can dress up something like a chickpea in way that makes it sing.

Basil leaves of the bush basil plant I started in February.

Parsley, plants are still small but there are enough leaves to add flavor to this dish.

Who knew chickpeas could be so satisfying? Notice how the fresh herbs punctuate this dish.

 

Here is where you can find the chickpea recipe:  Chickpea Salad with Lemon, Parmesan and Fresh Herbs.

The second item I used today from my garden was carrots.  Carrots?  In March?  Why, yes.  It’s a fact that carrots, if stored properly, can remain sweet, crispy and fresh for months… in this case half a year.  I only had a few left so I shredded them and put them into a crunchy Asian style coleslaw.  I learned to make this coleslaw using a Betty Crocker cookbook.  It works every time, even when I’m missing an ingredient here or there.  Today I was short the green pepper, so I just left that out.

Carrots harvested in September become March's coleslaw.

These two side dishes will be served tonight alongside some grilled Italian sausages.  It’s pretty cold outside–mid-30’s!–but that doesn’t stop a true Wisconsinite from grilling sausages.  It wouldn’t stop me from grilling veggies either! 

There’s no reason a gardener can’t infuse dishes with homegrown goodness year round.  It requires planning, but not so much to be an inconvenience.  And sometimes serendipity plays a role as well.  Things just fall into place once in a while and an ingredient presents itself at just the right time.  (I didn’t remember I had those carrots!  But I was sure happy to find them this morning when trying to figure out what to do with half of a cabbage.)

Since Betty doesn’t share her coleslaw recipe online, I’ve typed it out for you here.  It’s so good!

Sweet-and-Sour Coleslaw
Betty Crocker’s Cookbook Bridal Edition 2001

1/2 medium head cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced (1/4 cup)
1/2 cup sugar
1/2 cup white wine, white vinegar or cider vinegar
1/4 cup vegetable oil
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt

1. Place cabbage, carrot, bell pepper and onions in large glass or plastic bowl.
2. Shake remaining ingredients in tightly covered container.  Pour over vegetables; stir.  Cover and refrigerate at least 3 hours, stirring several times, until chilled.  Serve with slotted spoon.  Store covered in refrigerator.

Happy Cooking!  And don’t be shy if you have recipes or ideas to share throughout the season.  I welcome links to recipes in the comments area or at my Twitter account @AGraciousGarden.

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A February Kind of Project


Inspired by the salad mixes I’ve seen in the grocery store lately, I thought I might try to grow some herbs indoors to add to salad greens.  I especially like some cilantro thrown in to a salad, and since I use parsley and basil weekly anyway, they seemed like nice additions too.

My initial idea was to plant them in the cans I had leftover from my recent mega batch of chili.  Then, over the weekend while perusing a magazine, I saw this:

Herb-in-a-Can project on the pages of this month's Birds and Blooms.

Well, I guess someone else had the same idea.  At least I know it works!

And so I’ve recruited my kids to help.  Here is our herb project in photos:

Empty cans are a nice size for growing some herbs.

Not pictured is my husband using some sort of power tool to make drainage holes in the cans.  It’s important to provide a place for water to drain out of, and into.  Once these cans are planted, they will be put on a tray with pebbles or marbles underneath them to allow for proper drainage.

Next, let your child play with the cans. (This step is optional!)

 

We filled the cans with a soiless seeding mix.

Prepared for the mess, I covered our workspace in newspaper.

Cans are filled with mix, water is added and then some more mix to fill. Sure glad I put the newspaper down!

 

Seeds selected for this project: parsley, cilantro and bush basil.

We labeled the cans before we put the seeds in, just to be safe!

My son sprinkles the seeds on, we then cover lightly with the soiless mix.

Finally, the seeds are given a spritz of water.

Ready to germinate.

My next step will be to add the pebbles to this tray, then stash it in the bathroom until the seeds germinate.  Wait–did I just say the bathroom?  Indeed!  It’s the warmest room in our house and we always take advantage of the heat in there to germinate our seeds.  I do not have to use heat mats or grow lights to start seeds.  Bonus: the emerging seedlings LOVE the steam from the shower.

I’ll be sure to keep readers posted on this project!