tag:blogger.com,1999:blog-2144817199503273502.post1894831265967337736..comments2023-12-02T12:38:28.110-05:00Comments on Almost Slowfood: Farmers' Market Finds - May 29thPeggy Bourjailyhttp://www.blogger.com/profile/08597706915998108040noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2144817199503273502.post-81387652793044321652009-05-29T21:40:04.221-04:002009-05-29T21:40:04.221-04:00Well we grow our own herbs so we are never in a si...Well we grow our own herbs so we are never in a situation where we are forced to use an abundance of herbs lest they go bad - in fact that is my primary issue with buying cut herbs - half of them always end up going bad (I just don't have the patience to go hog wild with the certain herbs for 4 consecutive meals!) I would agree with Pixie - use them in a tomato-based sauce / that is the only way you are going to use even a fraction of what you bought (unless they are full plants)...Househttps://www.blogger.com/profile/04516353080445511465noreply@blogger.comtag:blogger.com,1999:blog-2144817199503273502.post-79671241289803236372009-05-29T14:57:17.396-04:002009-05-29T14:57:17.396-04:00Carrie and Vanessa both said:make it into a little...Carrie and Vanessa both said:make it into a little packet and put it in your underwear drawer.Peggy Bourjailyhttps://www.blogger.com/profile/08597706915998108040noreply@blogger.comtag:blogger.com,1999:blog-2144817199503273502.post-63195980686207015752009-05-29T14:56:19.746-04:002009-05-29T14:56:19.746-04:00Pixie said: I use thyme in tomato sauces, anything...Pixie said: I use thyme in tomato sauces, anything Mexican, and in something like a chicken marsala (only I have a wacky recipe that involves shredded carrots, onion, and garlic in oil, almost browned, then browning the chicken in that with Herbes de Provience, thyme and parsley, then adding some wine... mushrooms, sun-dried tomatoes, and spinach... some more wine, then tossing it all with pasta and cooking it together for a few minutes.) But thyme, to me, is best for tomato sauce.Peggy Bourjailyhttps://www.blogger.com/profile/08597706915998108040noreply@blogger.comtag:blogger.com,1999:blog-2144817199503273502.post-23840069278074380412009-05-29T13:36:50.824-04:002009-05-29T13:36:50.824-04:00Yay! Fresh herbs! Mark Bittman has a great recip...Yay! Fresh herbs! Mark Bittman has a great recipe in one of his Minimalit books (and on markbittman.com) that uses heaps of fresh sage to make a simple pasta. Its one my favorite easy pastas...<br /><br />Pasta with Butter, Sage, and Parmesan. A classic when made with browned butter, almost as good with olive oil: Heat 4 or more tablespoons butter with 20 or 30 fresh sage leaves over medium heat for about 3 minutes; the butter should brown and the sage sizzle. Toss the cooked pasta with the butter, sage, and Parmesan, thinning the sauce with pasta-cooking liquid if necessary.Anonymousnoreply@blogger.com