Colder days are still months away, but it’s during the month of August that most of the country begins to feel night temperatures drop and that familiar
panic sense that summer soon will be over. That our time outside in the garden will slow as we begin to move activities back indoors as the days get shorter.
But wait, hold on. Not so fast! Their must be a way we can enjoy the last weeks of summer still happening, AND find a way to be able to savor the fruits of our labors months from now. Canning, pickling and preserving vegetable recipes abound, but what about those luscious herbs we have tended over all season. What’s to become of those? May I introduce you to my favorite way to use excess herbs from the garden, or farmers market, herb butter.
This herb butter recipe requires little more than a pair of fine garden scissors, fresh picked herbs from the garden, a stick of butter, a touch of salt and a few moments spent in the kitchen to allow you to enjoy the bright flavors of summer through the shortest of winter months. A version of it also appears in the Summer section of my book An Appealing Plan : A Year of Everyday Celebrations.
While herbs are not specifically limited to growing during the summer months, it is in the peak of August when many of the first season herbs must be harvested to preserve their most intense flavors. Basil plants are at their tallest, brightest green and so bursting with flavor that simply walking by and slightly rubbing their leaves, releases their potent oils into the air – suddenly creating an intense craving for a caprese salad for a lunch on the patio; delicate Taragon’s leaves cry to be picked before the full heat of the August sun is upon them; Oregano is just days away from blooming, going to seed and losing it’s intense aroma. So I give you permission to clip and cut away at the fruits of your labor, bring those fresh herbs in the kitchen for this simple herb butter recipe.
- 1 stick of unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh herbs, finely chopped
- 2 teaspoons fresh parsley, finely chopped
- Additional herb leaves for garnish
- Place butter, salt and chopped herbs into a medium mixing bowl. Mix with a spatula to fully combine.
- Spoon herb butter mixture into silicone tray, press into form to fully fill. Drag back of a knife across the top to scrap off excess. Place new growth leaves on top for garnish.
- Chill or freeze tray for 30 minutes, or in an air tight container for longer storage.
- Pop cubes out of tray and use as needed.
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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.
Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.
THANK YOU to Stacy of Food Lust People Love for hosting this week! And be sure to visit ALL my fellow #SundaySupper community members as we finds ways to extend, preserve and savor every last minute of summer.
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D’s Books and Cooks
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
- Raspberry Vinegar from Magnolia Days
- Black Radish Pickles from A Kitchen Hoor’s Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.