Mints - Herb of the Day

Mint

Description

Mint is an easy to grow perennial plant. There are many kinds of mint. Peppermint has dark green leaves with a reddish stem and lavender flowers. Spearmint has lighter green, pointy leaves and pink flowers. Apple mint has light green foliage and pineapple mint has green leaves that are banded with white. All can grow up to two feet tall and become quite invasive. Their scent is released when brushed against or bruised. Mints are used primarily for flavorings and garnishes.

How to Grow

Mint will grow well in full sun to partial shade and can easily take over a garden, crowding out other plants. For this reason, it is better to plant mint in a separate garden bed or plant it in containers above ground. Space plants two feet apart. Frequent cutting will promote branching. Propagate by dividing clumps.

Harvesting

Just prior to flowering, cut stems one inch above the soil. You may harvest mint two or three times in one growing season.

Today I decided to feature two squash recipes, because as we all know when the squash comes in from the garden. It comes in volumes.

Stuffed zucchini recipe with bread crumbs and seasonings.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 2 medium zucchini, about 1 pound
• 2 tablespoons butter
• 1 clove garlic, minced
• 2 tablespoons finely chopped onion
• 2 cups soft bread cubes
• 1/2 teaspoon poultry seasoning
• salt and pepper

Preparation:

Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.
Recipe for stuffed zucchini serves 4.

Stuffed Summer Squash

Ingredients

• 2 medium yellow summer squash, halved lengthwise
• 1 tablespoon olive oil
• 2 tablespoons plus 1 1/2 teaspoons butter, divided
• 1/4 cup finely chopped onion
• 2 tablespoons finely chopped pepperoni
• 1/4 cup grated Parmesan cheese, divided
• 4 tablespoons fine bread crumbs, divided
• 1 tablespoon minced fresh parsley
• salt and pepper, to taste

Preparation:

Remove pulp from squash, leaving 1/4-inch thick shells. Chop pulp and reserve.

Cook shells gently in hot oil in a covered skillet over medium-low heat. Turn shells once, cooking about 2 to 3 minutes on each side, or until just tender. Transfer to a rack, cool and pat dry with a paper towel.

Add 1 1/2 teaspoons butter to oil in skillet. Add squash pulp and onion. Cook until onion is tender.

Stir in pepperoni, 1 tablespoon Parmesan cheese, 2 tablespoons bread crumbs, parsley, and salt and pepper to taste.

Fill shells with squash mixture.

Mix remaining Parmesan cheese and bread crumbs. Sprinkle over squash. Dot with remaining butter.

Broil squash 4 inches from heat for 2 to 3 minutes, or until golden brown.

Serves 4.

Thats All For Now

As Always

Keep It Clean

JoAnn