I never promised you an herb garden.

When all of the evidence is examined, I can't fairly lay claim to any kind of green thumb.  In fact, if I am coming clean, there was that incident about ten years back where I killed what began as a robust, healthy cactus.  It put up a fight but in the end, it was no match for my complete and utter inattention.  The irony is that I got the cactus because I thought, "Now here is a low maintenance plant."  But because it required water so rarely, I never got into any kind of routine.  At first, I must have watered it every week or so, but the next thing I knew, several weeks (or more) had gone by and, for the poor doomed succulent, self-help was just not an option.  The rainfall in that part of my room had never been very reliable. 

Have you ever seen a cactus die?  This one began to cave in on itself from the middle out, like it took a punch in the gut that then spread.  It was an awful sight (that I noticed far too late to remedy) and for years afterward I refused to even accept housewarming gifts of plants, too horrific was I sure their fate would be if left in my abysmal care. 

But when we moved down South, I decided that it was time to give plant raising a go again.  This time, I tackled herbs and other edibles that can be grown in containers.  Now, we've got a mini-garden out on our back porch providing us with a seemingly endless supply of mint, basil, parsley, rosemary, basil, thyme, jalapeno peppers, basil, and, for a while there, cherry tomatoes, too. 

What to do with all this bounty---especially the basil, which is growing so rampantly that it pops up repeatedly in sentences where only one mention would do?  Well, as a wise man once said, when life gives you too much basil, it is time to find yourself a good pesto recipe.  The one below is simple and delicious and has the added nostalgic bonus of being sourced from Parade Magazine, which seemed so sophisticated to me as a child.  For reasons I cannot now satisfactorily explain, I would rush to be the first to pull it out of the river of Sunday paper inserts.  I would think myself very grown up as I sat on the couch and considered its contents, most memorably the advice column by Marilyn Vos Savant, who was reported to have the highest IQ in the world (and put it to its best logical use, helping less intellectually endowed Parade readers wrestling with questions such as "Why can't we make pantyhose that don't run or snag?" and "Can you gain more than the weight of your food?").

Garden Pesto
(originally published in Parade Magazine, now available on epicurious.com)

2 cups fresh basil leaves
4 teaspoons minced garlic
2 tablespoons pine nuts
1/3 cup extra-virgin olive oil
2 tablespoons grated Parmesan
Salt and pepper, to taste

Chop the basil, garlic, and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days.

Lightning fast Thai yellow curry. From scratch. No joke.

If you have a food processor, you can make this Thai yellow curry from scratch in roughly a half-hour.  It is a great (and delicious) way to use just about any type of vegetables that you happen to have lying around.  Tonight, we made it with Thai eggplant, long-stem green beans, and yellow squash, all from our CSA box (plus a cup of frozen broccoli florets tossed in for good measure).  It is particularly good with a couple cups of baby bok choy thrown in near the end of the cooking time. 

 

Thai Yellow Vegetable Curry
(from About.com, recipe by Darlene Schmidt)

For the sauce:
1-2 cans coconut milk
1/2 tsp. fenugreek
1 tsp. ground coriander
1 tsp. black mustard seeds
1-2 yellow chilies (or green or red chilies, either de-seeded or with seeds if you like more heat)
1 tbsp. ground cumin
3/4 tsp. ground turmeric
3 cloves garlic
1 thumb-sized piece galangal or ginger, peeled and sliced
1 stalk lemongrass, sliced thinly (or 2 tbsp. frozen prepared lemongrass)
1/2 onion
3 tbsp. fish sauce or 4 tbsp. soy sauce
1/2 cup cilantro, including the stems
2 tbs. brown sugar
juice of 1/2 lime
2-3 kaffir lime leaves, fresh or frozen, cut into strips (or 1/2 tbsp. lime zest)

2 tbs. Canola oil

Vegetables:
Any combo of your choice, in any amount of your choice, but probably at least 6 cups of vegetables and legumes.  Some ideas: 1 can fava beans, broad beans, or chick peas; approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped; 4-6 shiitake mushrooms, sliced; 1 yellow bell pepper, sliced; 1 large carrot, sliced; 1 cup broccoli; 1 cup cauliflower.

Plus 1/2 to 1 cup fresh basil, roughly chopped if the leaves are large.

Directions:

Put 1/2 can of coconut milk (reserving the rest for later) with all of the other sauce ingredients in a food processor.  Process well. 

Heat oil in wok or large frying pan over medium to high heat.  Add the curry paste and gently stir-fry for 1 minute, or until fragrant.

Add the reserved 1/2 can of coconut milk and stir.  Then add those vegetables that require the longest cooking time, such as carrots, mushrooms, and cauliflower.  Stir well and bring to a simmering boil.  Turn down heat to medium, cover, and cook for 5-10 minutes.

Depending on how much sauce you prefer, plus how many vegetables you are cooking, add 1/2 to 1 can more of coconut milk.  Then add the rest of the vegetables.  Stir well and cover, allowing to cook for another 5 minutes until vegetables are tender.  (NOTE: Add bok choy/Chinese cabbage last, as these only take a minute or two and you want them still slightly crunchy.)

Remove from heat and do a taste test.  Add more salt or fish sauce/soy sauce if not salty enough.  If too bitter, add 1-2 tbsp. more brown sugar.  If it's too sweet, add more lime juice.

Sprinkle the curry with fresh basil and serve with plenty of rice.*

*We like black forbidden rice, but use whatever you like.  There are no rules here.