Monday, May 12

Mint Jelly

Spring was late arriving here in Ohio but how wonderful it is to finally feel the warmth of the sun.
I am busy preparing my garden for planting and noticed the herbs and mints are coming up.
A few years ago I had mint jelly on Lamb Chops for the first time and loved it.  But trying to find mint jelly in most grocery stores is nearly impossible.

I finally gave up the search and have since been making mint jelly at home, which is easy and just as delicious!

Mint Jelly is mildly sweet and just a little tart, with a wonderful fresh mint flavor.
And guess what?   Mint jelly is not really green. It’s actually a golden color in its natural state. Adding a couple drops of natural food coloring will give it the traditional green color, or just leave it golden.

Monday, May 5

Roasted Asparagus with Feta Cheese

Asparagus is believed to have been cultivated for thousands of years.
It is native to Europe and Asia and is theorize that it grew wild near the sea in sand dunes.  I find it interesting that Asparagus is a member of the Lily family, which also includes onions, leeks and garlic.
Asparagus is a nutrient-dense food, high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
Asparagus also has No Fat, No Cholesterol and is low in Sodium. Yea!
I wasn’t always a fan of asparagus but have in recent years grown quite fond it.  And last week, while visiting Thomas Jefferson’s Monticello I learned that asparagus was cultivated it in his gardens.

I have a small patch of asparagus in my garden but I also buy bundles of it when in season at the grocery store.