So we haven’t gotten into the real thick of the herbs yet, but if past years have been any indication they’re coming. This advice from Mark Bittman was in the Dining In/Dining Out section a few weeks ago on what to do with fresh herbs.
If you have extra herbs, your four best options are: Make pesto by puréeing the herb with oil and whatever other seasonings you like; make “pesto,” a purée of herb and water, with or without other seasonings; make compound butter; chop herbs, and freeze in ice cube trays covered with water.
If you want to read the whole article that talks about better ways to use your freezer, click below
http://www.nytimes.com/2009/05/06/dining/06mini.html?scp=6&sq=freezer%20bittman&st=cse
Have a favorite fruit or veggie you want to see in the spotlight? Email me at themamapapa@yahoo.com and I will do what I can.
