Seeing as we are now into August and officially beyond the halfway point for 2020 (thank God), we are considering shifting gears from green to orange and red. There will always, ALWAYS be room for green though. We keep telling ourselves if we focus on the next season, this means the heat will pass and we can all kiss 2020 goodbye. It simply can't come soon enough.
Recently, we hosted an herb class and unfortunately, I missed it. What I missed was an amazing dip and educational information from Aurora concerning the care and benefits/uses of herbs straight from the garden. This year, I planted more herbs than ever and it is seriously addicting. I've said it before, and I'll say it again: Walking outside to pull what you need from the garden is essential and brings a feeling of success.
Because the class was so well-received, we look forward to holding many more. I, personally, am a hands-on learner. Lynn learned how to make the dip for the class with Aurora's instructions, and it was the simplest thing. We thought we would share the recipe with you. Everyone loved it!
Goat Cheese and Herb Dip
One log of fresh goat cheese
A really good Extra Virgin Olive Oil
2-3 cloves of fresh pressed garlic
Fresh Rosemary, chopped fine (1-2 Tbsp)
Dried Tarragon (1/2-1 tsp)
Dried Marjoram (1/2-1 tsp)
Soften the goat cheese and blend in olive oil until you reach a smooth consistency that can be spread. Yes, it will feel like you are using a lot of olive oil. But keep adding until it's nice and smooth. Blend in your spices to your desired taste!
Serve with crackers, bread or anything scrumptious that might be your favorite.
What could possibly be better than this? How about a medicinal herb class? We have one in the works. We will have lots of herbs to continue enjoying through fall, and some that can be brought inside when the temperatures start to change. But we still have months and months to enjoy our gardens. Fall gardening is seriously right around the corner along with all things orange! See you in the garden soon!