Monday, July 12, 2010

Cooking with Herbs

Monday nights are school nights for me this summer. I am learning about useful herbs from Master Ken. Tonight Master Ken wanted to do a live demo of decoction, also known as making soup, during the class. He brought in some celery, sweet corn, carrots, herbs and a few loquats from Alemany Farm, where he volunteers on Monday afternoons.

Before we started cooking, we got to take a walk through the campus garden to pick more veggies and herbs. I immediately grabbed my basket and ran out there. I love the campus garden! We will never go hungry there. We picked big fat zucchinis, green beans, new potatoes, a couple heads of broccoli, basil, rosemary, rose pedals, garlic, onion, strawberries, etc. My basket was getting really heavy. I left my camera on my desk otherwise I would have taken pictures.

While the soup was cooking, Master Ken started making a special blend of pesto. In addition to basil and olive oil, he also added some blueberry juice and loquats. The pesto was naturally neon green and sweet. It wasn't bad at all. Later on he added some salt and perhaps a few other herbs to it. I had some tortilla chips with the sweet pesto.

The soup turned out quite well, too. How could it not? Everything was so fresh. The soup tasted great and healthy. Food tastes so much better when you get to pick it from your garden where you have put in the time and sweat.

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