Rainy Day Kitchen & Garden — A Letter from the Herb Patch
We've been away. Markets, muddy boots, long days in the garden, and the kind of busy that feels like living. But we've been thinking of you — and we come bearing gifts.
Today the rains have finally cleared and we're headed for the garden again — finally to weed and harvest and work. So while the chicken rotisseries and the onions pickle, let's talk about today, because it is the kind of day that makes you want to stay active but aware of what a bad idea it is to weed wet dirt. Put something on the stove, and remember why you fell in love with plants in the first place. So here's what we've been cooking — literally — and a few words on what's been growing (and struggling) out there.
On Getting Herbs Off the Ground
If you've been trying to establish a herb garden this season, you know: it's humbling. The rain helps and hurts in equal measure. Slugs love basil. Chamomile and feverfew reseed themselves with wild abandon while your carefully planted thyme sulks. We've learned to celebrate the volunteers and make peace with the losses. The plants that want to grow, will. Like that amaranth I spilled... oops. Remember to be patient with yourself, and the earth as she just needs some time to catch up and she will, she always does.
A Compound Butter Worth Making Right Now
This one came together on a rainy afternoon and it's become a staple. Soft butter, fresh tarragon, basil, chives, lemon zest, thyme, and rosemary — blended together and rolled into a log in parchment. Keep it in the freezer and slice off rounds whenever you need a little magic.
We've been melting it over pan-seared haddock fillets — just a hot cast iron, a little oil, skin-side down, then flip and finish with a generous round of the herb butter basting over top. Simple. Stunning. The lemon zest and tarragon do something extraordinary to white fish.
Rotisserie Chicken & Pickled Red Onions
We're not above a good rotisserie chicken. Especially when it's paired with quick-pickled red onions — thinly sliced, covered in warm apple cider vinegar, a pinch of salt and sugar, and left to sit for 20 minutes while you pull the chicken apart. The brightness cuts right through the richness. Pile it all on a plate and call it dinner with some early smashed baby potatoes roasted up with garlic butter and a giant handful of fresh parsley and flake salt. Simple and delicious. For our vegan friends who skip the meat — do BBQ tofu and add nutritional yeast to your taters!
Summer Coleslaw with Yogurt Tahini Green Goddess Dressing
The garden is struggling to get the zucchini started because the rain has stunted the plants, as she will. So we're relying on a Costco bag of zucchini while praying for blossoms to stuff later. You probably are too. Here's what we've been doing with it: shred it raw along with carrots and two kinds of cabbage (green and purple if you have it), then toss with a dressing that's become our summer obsession.
Yogurt Tahini Green Goddess: our homemade Greek yogurt (see YouTube for the full instructions), tahini, lemon juice, garlic, fresh herbs (whatever you have — parsley, chives, tarragon, basil), olive oil, salt, and a splash of lemon juice to thin. Blend until silky. Dress generously. Let it sit for 10 minutes before serving so the cabbage softens just slightly.
It's cooling, creamy, nutty, and herby — and makes the most of everything the garden is throwing at you right now. Toss over a handful of fresh herbs, pepitas, and hemp hearts to make it extra nourishing.
We're Back
Markets have been beautiful. The conversations we get to have about plant medicine, about slowing down, about building daily rituals — that's the whole reason we do this. Thank you for being patient with us while we've been out in the world spreading the gospel of the plants.
More soon. More recipes, more plant notes, more of what's growing and what we're learning. We're glad you're here.
— Sensus Naturae Herbals