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Herbed Olive Oil: Cold Method
6 sprigs rosemary 3 sprigs thyme 3 sprigs oregano 1 large bay leaf 10 whole black peppercorns 3 cloves garlic ; coarsely chopped 1/4 teaspoon red pepper flakes 3 cups olive oil Place herbs and seasonings in sterilized
Helpful Websites
From time to time, we would like to share helpful resources with you, such as this one:The County Extension Offices are not just for farmers and 4-H! They have always been an excellent resource for any horticulturally
2008 Seminar: Go For The Green
To kick off our Free 2008 Spring Seminar Series, Knollwood Garden Center's John Scott will help us to learn to love our lawns, one step at a time.John loves a lawn challenge, and he will begin by walking through the
2008 Seminar: Opportunity or Obstacle
In the middle of every difficulty lies opportunity.~Albert Einstein Shade gardens aren’t necessarily difficult: the “opportunity” is to make them interesting! Chris Jensen from Wegerzyn Gardens will shed some
Herbed Olive Oil: Hot Method
Flavored oils are best for dressings, dipping, and drizzling on cooked foods. Cooking with them for long times or at high heat destroys the flavor. Keep refrigerated. 2 cups olive oil 4 cloves garlic ; smashed 4 sprigs
White Bean Dip with Rosemary and Sage
Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudités for dipping. Recipe By: Cooking Light 8/07 Serving Size: 8 2 tablespoons fresh lemon juice