There is something about the summer that makes us want to use fresh herbs. I don’t know about you, but often times I would go to the produce section in our super market and buy a small fortune of fresh herbs, only to get to use them once and then…. they went all stinky bad. I finally decided to take matters into my own hands – I’m gonna grow my own…
One summer, I got my hands on a monster patio planter. My wife and I decided to make it a focal point of our patio and thought, let’s try planting our favorite fresh herbs in there. So we drilled some holes in the bottom of the planter and filled it to the brim with the miracle grow organic soil. We then planted the Simon & Garfunkel collection.
It was like dancing with the gods of culinary accents… Every day was like a new culinary experiment… We want to try basil, go cut some basil, rosemary – ahhhh rosemary… So lovely to be able to try something new – everyday.
One of the perks of some of the herbs is that they are perennials, meaning they’ll come back next year… rosemary, sage and oregano have always come back. While they do like sun, don’t worry if you have a shady back yard, I definitely do and have still yielded a lovely selection of herbal accents. It’s a $25 investment each spring for almost 6 months of fresh herbs. I have a fresh selection from Memorial Day well into Thanksgiving.
Here is a recipe for crab cakes that uses the Simon & Garfunkel collection. Try it— you won’t regret it.
Simon and Garfunkeled Crab Cakes
Makes 12 crab cakes. 3 cakes per person
16oz lump crab meat
½ cup chopped green onions, just the green parts
½ tsp chopped fresh parsley
½ tsp chopped fresh rosemary
½ tsp chopped fresh sage
½ tsp chopped fresh thyme
½ tsp salt
1 tsp Cajun seasoning
1 cup bread crumbs
¼ cup mayo
1 beaten egg
1 tsp Dijon mustard
¼ cup vegetable oil
Place in a medium sized bowl the crab meat, chopped green onions, parsley, rosemary, sage, thyme, salt, Cajun seasoning, and half of the bread crumbs. Separately mix together the wet ingredients; mayo, the beaten egg and Dijon mustard. Then combine everything. Do not mix too much. Measure out crab cake mixture into 12 equal parts about a ¼ cup each. Roll the cakes into balls and then flatten each to about a ½ inch think. Spread the extra bread crumbs out on a flat plate and then dredge each cake slightly top and bottom. Heat the vegetable oil in a skillet and cook cakes in oil till golden brown on each side. Serve with lemon and favorite seafood sauce.