Preserving Floyd: Salt Preserved Herbs "...kind of fabulous." Part I

Last August when the Denver Post's food blog writer and author Eugenia Bone (Well Preserved) was discussing various ways to put up herbs, I sent her a technique to preserve herbs by salting them which she termed "kind of fabulous" on her blog (End of first paragraph.  Scroll down to comments where she reposts the recipe.)

It's a Canadian method for preserving the fresh taste of herbs for winter use.  Quebec claims it as does Newfoundland but in the international interests of peace, love, and understanding, I'm gonna go all Switzerland and credit the entire country..  Not to mention that I've veered from the traditional with other herb blends and so could claim the Caribbean, Italy, France,or the entire continent of Asia.  But Canada is where I learned it and Canadian it shall be.

Gardening Floyd: Mid-April

The garden is beginning to look like a garden again!  We've had lots of rain, hail, and high winds, even some tornadoes which are unusual in the Blue Ridge Mountains but we've also had warmer temperatures.  The plastic is off three of our hoop houses (Mother Nature insisted in the form of wind), the earliest spring and cool weather crops are growing well, and the herbs are coming along nicely.

You may remember this peek inside a tunnel

Here's that tunnel now

Broccoli, Cabbage, Cauliflower

Foraging Floyd: Wild Garlic (not Ramps)

This little bugger grows everywhere:

Whatever you call it; onion grass, wild garlic, that invasive s%#t I can't get outta my lawn, it is often the bane of landscapers, gardeners, and lawn maintenance freaks.  To me it's another flavor to add to the pot.  It's what carries us over until our garlic and shallots come in.