Harvest Haul: Basil Whiskey Sour

Last week’s post about pesto asked for ideas on how else to use basil. Nellie answered the call on Twitter and sent out the request to her cocktail making friends and I got some great ideas. Thanks to Tristan and Chris for sharing your recipes! I decided to go with the basil whiskey sour. Here is what they gave me:

  • 2 oz bourbon
  • .75 lemon
  • .5 simple syrup
  • egg white
  • a few dashes of bitters
  • basil

I chopped the basil and ground it a bit with a mortar and pestle to bring out the flavor. I mixed it all in a shaker and added some basil for garnish. I really liked it – I think I added a bit too much lemon, as it was a bit tart, but the flavor was great and it was a refreshing drink on a hot day.

I’m very interested in exploring different herbal cocktail combinations – what have you made lately?

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Harvest Haul: Pesto

I made about eight cups of pesto to freeze last week and I’m heading back to the garden this evening to pick the rest of the basil. It’s such a treat to have pesto ready to go all winter long. I’m going to make tonight’s pesto with walnuts, since I am out of pine nuts – and they are so expensive!

Any tips on what else I can with basil? I was thinking of making an infused basil vodka liqueur – would that be good?

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Refurbishing: Vintage Lane Cedar Chest

About a month ago, I found an amazing cedar wood chest at Goodwill. I first noticed it because it seemed like it was made out of solid wood (so rare these days). I walked up to it, lifted the top and realized I had found a fully lined cedar chest. I am always on the lookout for chests and wooden storage units – brand new cedar chests run $200 and up and many times you will find storage chests made out of cheap wood laminate.

Upon closer inspection, I realized the original warranty tag was still intact:

Not only that, but I had stumbled upon a Lane sweetheart chest. The Lane Furniture Company began making furniture in Virginia at the beginning of the twentieth century and was one of the major manufacturers in the state. According to the Virginia Historical Society, the Lane sweetheart chests were manufactured from World War I through 2001, when the last chest “rolled off the production line” and the plant permanently closed.

This chest was also originally sold locally at Porteous, Portland’s once thriving department store on Congress Street (which currently houses the Maine College of Art). My guess is that this chest was originally purchased sometime in the 1950s. According to the tag, this was sold for $90. Using the US Department of Labor’s inflation calculator, this is equivalent to over $840 today! A very large purchase at the time.

I got the chest for $20, and as you can see, it was in pretty good shape.

The only issue was the top of the chest – the varnish was scratched and faded.

Now, I have never, ever taken part in any type of woodworking or refurbishment – but I saw this chest as a great opportunity to try it out. After doing some research, I decided to strip the old varnish on the exterior of the chest (I was not going to touch the cedar inside, it’s perfect), sand it down and re-varnish. I’ve only gotten as far as stripping and starting to sand, but here is my progress to date.

First, I put on eco-friendly Citristrip Stripping Gel and let it sit for about an hour.

After letting it sit, I used a plastic spackling tool and gently pushed off the old varnish.

It was like magic, the old varnish came off! Most of it came off pretty easily – it was harder to strip on the corners and on the front half of the chest near the handles. Most of the damage on the top of the chest is now gone – my next step is to completely sand the exterior and choose a varnish to protect the wood.

Any recommendations on color or eco-friendly varnish?

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Swiss Chard Loves Hot Weather

As do most other items currently growing in the garden. This is the second year we have had a garden plot at the Portland Community Gardens location on North Street. It’s in a great location, lots of sun and great views of Back Cove.

Monster Chard.

We used the plot to grow sage and lavender for place settings at our wedding last year.

Let’s address the sage:

There is so much of it, it just keeps growing and growing, threatening to take over the walk way. Please, please let me know if you want some! I’m planning on cutting several bunches for drying. If you are getting married and would like to add sage to your bouquet or flowers, I would love it give it to you – I hate to see it all go to waste.

When I planted the curly kate, beetles got at the baby plants when they were only two or three inches high, so I thought they were doomed, but they have made a comeback. Definitely late for the season, but a good reminder to plant more kale for a fall harvest

With the strawberries past their peak, it seems like everything in the garden is a various shade of green – I want to grow more color next year! What are you growing in your garden this summer? If you are interested in swapping, we have rainbow chard, kale and basil – and soon, cucumbers, basil, green beans and golden beets!

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Cucumber Salad with Feta, Dill and Tomatoes

Well, I’m just going to launch right in! I’m very excited to start a blog to share my adventures in Portland, Maine – gardening, cooking, thrifting, writing, local history and whatever else comes up along the way.

First up, a very simple salad I made last weekend when it was insufferably hot – back when I had no idea it could get even hotter.

Cucumbers are just starting to come into season in Maine – I picked up a bunch from Olivia’s Garden at the Farmer’s Market in Monument Square. Along with early cherry tomatoes, dill from the garden and feta cheese, this makes for the perfect hot weather salad

Cucumber Salad with Feta, Dill and Tomatoes

I’m not really one for exact measurements, especially with a salad like this – it’s very simple. Depending on how much you want to make, slice several cucumbers and then quarter them.

Slice the cherry tomatoes in half and toss them in with the cucumbers.

Add red onion (sliced thin, use sparingly), fresh dill, rice vinegar, a dash of sugar and salt and pepper. Make sure you use rice vinegar – I’ve found distilled white vinegar and apple cider vinegar to be acidic in this recipe. Add the feta, let it sit in the fridge for a few hours and enjoy!

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