418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
•Culinary: Use the chopped leaves with a wide variety of meat dishes. Use them to flavor baked potatoes and to make an herb butter for vegetables.
•Household: Boil a handful of rosemary in 2 cups of water for 10 minutes to yield an antiseptic solution for washing bathroom fixtures.
•Cosmetic: The leaf stimulates blood circulation in a bath. Use as a facial steam. Makes a rinse for dark hair.
•Aromatic: Use the leaf in potpourri. Lay sprigs among linens. Scatter the stems on a barbecue to discourage insects.
How to Store Parsley, Cilantro, and Other Fresh Herbs
1. Snip off the bottom of the stems.
2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.
3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.
4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.
5 Change the water after several days if the water starts to discolor.
Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.
Rosemary is rich in calcium, magnesium and potassium. It has good amount of phosphorus, sodium and iron with small amount of zinc, copper, manganese and selenium. Rosemary is rich in vitamin A and C. It has small amount of thiamin, riboflavin, niacin, vitamin B6 and folate.
Rosemary and Garlic Potatoes
2 1/2 pounds potatoes, scrubbed
and halved or quartered, to approx. 1-2 inches in diameter
Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Crusty Garlic and Rosemary
2 pounds potatoes, quartered
In a steamer set over boiling water, steam the
potatoes, covered, for 8 to 10 minutes or until they are just tender. In
a non-stick skillet cook the garlic in the oil over moderate heat,
stirring, until it is pale golden. Add the potatoes, the rosemary and
salt and pepper to taste and saute the mixture over moderately high
heat, stirring for 5 minutes, or until the potatoes are golden.
1 1/2 cups sugar
Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!
Fresh Shelling Beans with Buttered Crumbs with Rosemary
Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve. Serves 4-6
Potato-Tomato Soup with Rosemary
from Verdura by Viana La Place
4 tablespoons extra virgin olive
Cook the onion over low heat in the oil in a soup pot until it's tender and golden. Add the tomatoes, rosemary, and salt to taste, and cook at a gentle simmer for 5 minutes.
Add the potatoes and stir. Cook for 5 minutes. Add 2 cups of water. Bring to a boil and adjust to a simmer. As the potatoes become tender, break them up with the back of a wooden spoon until a coarse puree forms. Cook the soup for about 45 minutes, or until it is thick and the flavor deepens. Serve. (with the cheese if desired)
Tuscan Rosemary and Pine Nut Bars
1/4 cup pine nuts, roasted
Melt butter. Remove from heat and
stir in sugar, rosemary and pine nuts. Stir in flour to make dough; it
will be stiff.
Rosemary Cheese Fingers
adapted from The Complete Book of Herbs by Bremness
2 T butter