Not a sprout or seedling in sight. Looks like the damn Sahara desert!
Oh, but mint. Now that's a whole different story. You just plant it once and it keeps on going year after year. Just like the energizer bunny. Ha, maybe it's really just a weed that tastes good. No wonder I can grow it successfully!
So be forewarned, unless you come by and take some off my hands, you may be seeing a few more mint recipes here. Last night I used it to make chimichurri sauce, which is a mixture of fresh herbs, olive oil and vinegar with a few flavors thrown in. Originally Argentinian, it's now become more or less mainstream, but don't let that deter you. It's normally used as a marinade for beef, but I decided to use it as a sauce instead. Even Henry, who is usually suspect about anything he thinks may be spicy, declared it a winner.
This is local, grass-fed beef (London broil)
CHIMICHURRI (adapted from Bon Apetit)
1 cup finely chopped Italian parsley
1 cup finely chopped fresh mint leaves
1/2 cup finely chopped fresh cilantro
1 large clove garlic, minced
1/2 cup extra-virgin olive oil
1/3 cup good red wine vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
(or more or less to taste)
Combine all ingredients in a small bowl. Taste to adjust seasonings.
Use it as a sauce for grilled meat (I grilled off two London broils,
sliced and topped them with the chimichurri) or use as a marinade
Yield: about 1 cup
Of course, this didn't cause the slightest dent in my mint crop. Mojitos, anyone?