Homegrown Flavors

In spite of the severe draught in Texas this spring, we are managing to harvest an abundance of tomatoes, peppers, and herbs.  Even if  I didn't cook with them, they make a beautiful still life, and are as pretty as a bouquet of  cut flowers to sit on the kitchen counter.  My current favorites are Gypsy peppers and Cherokee Purple tomatoes but I use herbs in almost everything I cook.  I love the several varieties of basil for pestos, and adding brightness to the flavor of pasta sauces, soups, and roasted meats.  Rosemary is the herb known for remembrance, so I won't forget all the ways I use it, too. Herbs thrive in our hot summers if we don't over water them, and that is certainly not a problem this year. We have plenty of different mints, too, and give cuttings to anyone who will take them.  A sprig of mint in iced tea, or as a smoothie ingredient is refreshing.  A delicious way to include mint is in a the following recipe..

                                             Citrus Salad with Mint Sugar

• 3 grapefruits
• 4-5 large navel oranges

• 1/2 cup fresh mint leaves
• 1/4 cup sugar

Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)

Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar over fruit; serve. (adapted from an Epicurious.com recipe)