Herb Garden Gal

Goat Cheese Marinade Ingredients - Thyme, Goat Cheese, Olives, Garlic

Fresh thyme in the herb garden is so abundant in July.

And simple recipes that feature fresh herbs and don’t require turning on the stove are a real treasure.

This lovely and simple thyme and goat cheese recipe is just that.  Both elegant enough to serve at a dinner party, and casual enough to enjoy as an afternoon snack, there is no cooking involved.

And the recipe takes full advantage of the abundance of the wonderfully fragrant herb thyme.

I first had this marinated goat cheese and thyme spread when one of my fellow taiko drummers brought the thyme infused goat cheese to a rehearsal.  I was blown away by how addictively good the flavours were — I couldn’t stop eating it.

So, of course I asked for the recipe.   When she sent me the recipe, I was even more blown away by how simple this dish is to make.

Hope you enjoy it as much as I do.

Marinated Goat Cheese Recipe

8 oz. goat cheese
6 tablespoons olive oil
3 tablespoons balsamic vinegar
½ cup kalamata olives, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 teaspoon black pepper
Fresh thyme sprigs for garnish

1.  Place the goat cheese in a shallow container.

2.  Mix together olive oil, balsamic vinegar, chopped olives, garlic, thyme and pepper.

3.  Pour this mixture over the goat cheese, keeping as many of the olives on top of the cheese as you can.

4.  Allow the goat cheese to sit in the refrigerator for 6 hours, or 2 hours at room temperature, to marinade.  Occasionally spoon the marinade over the goat cheese.

5.  Just before serving, place the fresh thyme sprigs on top of the marinated goat cheese for garnish.

6.  Serve with a sliced baguette, crackers, or any good French or Italian style bread.

Tips:

1.  8 oz. equals approx. 227 grams.  You can use 2 pieces of 1” thick rounds of French chevre, 2 small logs of goat cheese, or 1 large log of goat cheese (200 gram – 300 gram size).

2.  Because this dish is not cooked, the flavours of the fresh ingredients are paramount.  Make sure you use a good quality olive oil and a good quality balsamic vinegar.

3.  You can make this recipe the night before.  The complex flavours of this dish really develop nicely as the goat cheese sits in this thyme and garlic infused dressing.

4.  In a pinch, you can make the recipe without the marinating time.  I have made this spread last-minute on more than one occasion.  The end product was not as complex – more garlicky and less thyme flavor throughout, but still very good.

5.  If you’re making this dish for a party, make an extra one for yourself for the following day.

Then, In the middle of the sweltering afternoon heat, pour yourself a glass of wine, or chilled sparkling water, pull out the thyme and goat cheese spread with some fresh bread.  Relax, and enjoy the afternoon.

To your herb garden success,
Herb Garden Gal

Copyright © 2011 www.HerbGardenGal.com.  All rights reserved.

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Want to use this article in your Ezine or Website?  You can, as long as you include the complete article and the Copyright information.

Horseradish Blossoms

What Is Horseradish

Horseradish is a hardy perennial plant grown mostly for its roots.  It is a zesty member of the mustard family.

Horseradish has a long white root, and large oblong leaves that make it attractive planted at the back of perennial borders and garden beds.

The pungent root of the horseradish plant is what’s most commonly eaten.

The horse radish plant blooms in early summer with masses of small white blooms on 2 to 3 foot high stems.  The blossoms of the horseradish plant are pleasantly fragrant.

Latin name:  Armoracia rusticana

Planting and Growing Horseradish

Horseradish, once planted, should last for years in your garden.  The exception being if you live in an area with extremely cold winters, or year-round summers.

Start horseradish plants by planting a horseradish root  about 12 inches deep.  Use a root about 8 or 9 inches in length.

Before planting, deeply cultivate the soil in early spring.  Add compost or manure to the soil.  Then, plant the horseradish roots about 12– 18 inches apart.

Keep the area weeded to give your horseradish the best chance of establishing itself in your garden.

Horseradish will return each year, and the clump will spread via underground shoots.  Any horseradish root un-harvested will sprout back into a new plant the following year.

It is rare that you will need to re-purchase horseradish once you have initially planted it.  Even small pieces of the root left behind in the soil will produce another plant.

Exceptions:
1.  If you live in an area so cold that horseradish roots will not survive through the winter or
2.  If you live in an area that is too hot, as horseradish requires a period of cold dormancy.

In these cases, grow horseradish as an annual.

As a guideline, horseradish grows extremely well in plant hardiness zone 5, and will tolerate weather conditions from plant hardiness zones 2 through 9.

Horseradish likes moist soil and full sun.   Horseradish is a very adaptable plant though, and I found that it grows perfectly fine in a partially sunny area of my garden.

Once established, horseradish requires very little care.  I took a root of horseradish from my mother about 15 years ago, and my horseradish clump is still going strong.

Horseradish can become invasive in some gardens. If this is the case in your garden, be sure to carefully dig out all sections of root in the area you don’t want more horseradish plants.

Harvesting and Storing Your Horseradish

Harvest your horseradish in late fall – October and November.  You can keep harvesting your horseradish until the ground freezes.

Alternately, you can also harvest your horseradish in early spring, before there is much new growth.

Then, there is my mother’s harvesting schedule.  She just digs up some horse radish whenever she wants to use it – early spring for Easter morning, throughout the summer (even when the horseradish plant is blooming), and throughout the fall until the ground freezes solid.  Works for her.

Most of the root growth occurs later in the growing season.  So, until your horseradish patch is well established, I suggest waiting until the fall to harvest your horseradish.

Store your horseradish roots packed in dry sand in a cool dark location — cold cellar or garage work well.

Horseradish will also keep in the crisper drawer in the refrigerator.

To your herb garden success,
Herb Garden Gal

Copyright © 2011 www.HerbGardenGal.com.  All rights reserved.

_________

Want to use this article in your Ezine or Website?  You can, as long as you include the complete article and the Copyright information.