Friday, April 15, 2016

Salt with garden herbs

Last night, OIKOS students used this recipe by Megan Myers to make herb salt with the fresh herbs from the Learning Garden -- we used rosemary, sage, and oregano.
  • 1 cup coarse Kosher salt
  • ½ cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  1. Preheat oven to 250°F.
  2. Process ingredients together until herbs are chopped, about 30 seconds.
  3. Spread onto a rimmed baking sheet and bake for about 15 minutes.
  4. Let cool and package in airtight containers.
The salts will be available during the Learning Garden sale. Come by and get a 4oz. jar for $3 and support the garden. All proceeds go towards developing the garden as a hands-on learning space at SMU.The garden sale is happening this week 12-3pm on April 19, 20, & 21. There will also be a garden planting workshop from 1-2 on April 20.

The Learning Garden is continuously developing as an outdoor classroom that can be used across disciplines. Our former UNI101 students helped plant the veggies in the Fall of 2015 and prepared the garden for the next crop of students. We will planting, building and harvesting all summer with our new two session summer class on community and permaculture.
Heather Nicole created these labels for the jars.

"What to do with flavored salts? Use them on cuts of meat, sprinkle over fish, make your own potato chips, add to desserts for a savory burst, top popcorn, or simply use on roasted veggies. The possibilities really are endless!"

chopping herbs by hand

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