Friday, July 1, 2011
Backyard Farming - Scrambeled Eggs & Herbs
This year, with my time limited and wanting to focus on our landscaping, I planted just a few veggies and a large herb garden. I always use herbs the most out of everything I plant, and anytime I grocery shop I seem to have a basket full of cilantro. As far as the edible ones go, I planted dill, parsley, mint, cilantro, and basil. I've been enjoying them all Summer, and yesterday evening I brought inside a big batch of them to dry and use all Winter long when I'm missing my garden and how fresh a meal can taste with the addition of some greens.
When you bring inside herbs from the garden, make sure to soak them for half an hour in a bowl of water. This knocks off any bugs, dirt, eggs, or anything else you don't really want to be digesting :)
These eggs have been a favorite around here, all Summer. My Mom is an herb garden pro, and she regularly uses any greens (we call them sabzi) in all of her cooking. She made these for me one day, and I've been hooked ever since. I've never been a big fan of eggs, but needed the extra protein for pregnancy and breastfeeding. Now I make these eggs a couple times a week.