My harvests are small with my redwood raised beds disassembled because of termite damage. So I take pleasure in the small things from the gardens while plans for the new beds take shape.
My herbs are in pots so I have chives, oregano, thyme, mint, sage, lemon grass, French sorrel and lemon verbena at the ready. Celery and arugula grow well in containers during this unusual summer. And there are the blueberries and cherry tomatoes.
So with my small mint harvest I made mint sugar yesterday. The kitchen smelled heavenly as the two ingredients swirled in the food processor.
The recipe is from an old issue of Everyday Foods. But you’ll love the blog post at Love Grow Wild with her beautiful images for making mint sugar. The recipe suggests using the fragrant mint sugar sprinkled on fruit salad, to rim cocktail glasses or stirred into lemonade or iced tea. She has more ways to use mint sugar.
On a warm afternoon minted lemonade was refreshing but lavender lemonade remains an indisputable favorite.
The arugula is plentiful and absent lettuce from the garden I have greens for summer salads.
I usually have zinnias in my summer vegetable garden. Thankfully some volunteers showed up in the front yard this year.
See what other garden bloggers are harvesting at Harvest Monday hosted by Our Happy Acres.
