{"id":7702,"date":"2021-09-23T10:03:47","date_gmt":"2021-09-23T14:03:47","guid":{"rendered":"https:\/\/thevegehome.com\/?p=7702"},"modified":"2021-09-23T10:03:47","modified_gmt":"2021-09-23T14:03:47","slug":"how-to-make-the-most-of-your-vegehome-crop","status":"publish","type":"post","link":"https:\/\/us.thevegehome.com\/blog\/how-to-make-the-most-of-your-vegehome-crop\/","title":{"rendered":"How to Make the Most of Your Vegehome Crop"},"content":{"rendered":"

When you have a Vegehome Jardin<\/a> or Oasis<\/a>, you\u2019ll be collecting delicious, nutritious herbs, greens and vegetables year-round \u2014\u00a0which may, at times, have you wondering about the best ways to make use of your perpetual harvest! From salads to infused oils to, yes, even cocktails, the possibilities are endless. Don\u2019t believe us? We\u2019ve listed some of the best ways to make the most of your Vegehome crop below:<\/span><\/p>\n

Dig in<\/b><\/p>\n

You probably know this one already: the best thing to do with your Vegehome bounty is to, well, eat it! From fresh salads to delicious pizzas and pastas to steamy stir frys, there are hundreds of ways to use your Vegehome-fresh vegetables and herbs in your meals at home. Need some inspiration? Check out our <\/span>recipe collection<\/span><\/a>! If you\u2019re new to the kitchen, however, don\u2019t fret \u2014 we\u2019ve listed three effort-free tips below:<\/span><\/p>\n

Go for the garnish:<\/b> If you\u2019re growing herbs such as dill, parsley, basil or marjoram, using your Vegehome crop can be as simple as tossing a few fresh herbs on top of whatever you have planned for dinner. Steamed or grilled salmon or trout goes great with chopped-up dill, while many pasta dishes benefit from a sprinkling of basil. You can even spruce up ready-made or packaged meals: toss chopped-up chives into a bowl of instant ramen, for instance, or dress up frozen perogies with a dash of fresh parsley.\u00a0<\/span><\/p>\n

 <\/p>\n

It\u2019s easy being green:<\/b> Hearty, leafy greens like kale, leaf mustard and chard are incredibly versatile and super easy to cook. Consider mixing these greens into easy egg dishes, like omelettes or frittatas, or simply sauteing them in oil with a bit of salt and pepper for an easy, vitamin-packed side dish.\u00a0<\/span><\/p>\n

 <\/p>\n

Keep it fresh:<\/b> Salad greens, like red lettuce, butter lettuce, or crisp lettuce, are delicious as fresh salad bases. And they\u2019re especially great for leftovers: top a bed of fresh leafy greens with leftover proteins, like grilled chicken, steak or fish, then add some of your favourite chopped vegetables (grilled veggies are great in a salad, too). Toss with your favourite dressing, and voila! A complete, nutritious meal, no cooking required.\u00a0<\/span><\/p>\n

Cocktail hour<\/b><\/p>\n

Herbs like basil, parsley and dill are fantastic when incorporated into cocktails, as they add a fresh, lively punch to drinks \u2014\u00a0which can be especially refreshing when the weather outside is chilly, and you\u2019re craving a little taste of summer (and, lucky for you, your fresh herbs will grow year-round).\u00a0<\/span><\/p>\n

One of the best ways to incorporate herbs into cocktails is by muddling: add a handful of herbs to the bottom of a sturdy glass or cocktail shaker, along with some sugar, and mash them together. If you don\u2019t have a muddler \u2014\u00a0which is a long, blunt tool designed for the job \u2014 you can do this with the handle of a wooden spoon. Then, add your spirit of choice to the glass, and top with soda water or a citrus-based mixer. Muddled basil, dill and parsley go well with gin- and vodka-based drinks, while dill can also be delicious with vodka or mezcal. You can also use a fresh herb sprig as a garnish.\u00a0<\/span><\/p>\n

You can, of course, forego the alcohol! Muddled and fresh herbs add refreshing character to non-alcoholic drinks, like citrus-based sodas or plain sparkling water.\u00a0<\/span><\/p>\n

Incredible infusions<\/b><\/p>\n

Making herb- or pepper-infused oils is another great way to use up your Vegehome harvest, and it\u2019s one that will allow you to add herbal flavour or a spicy kick to just about anything you cook.\u00a0<\/span><\/p>\n

To make an infused oil with delicate herbs like chives, parsley or dill, blanch the herbs (which means cook them quickly \u2014 for about ten seconds \u2014\u00a0in boiling water), then put them immediately in an ice bath. Drain them, and puree them in a food processor or blender along with some olive oil. How much olive oil you use will depend on how herbaceous you\u2019d like your infused oil to be! More oil will mean a less intense flavour. Then, drain the puree in a cheesecloth or a fine mesh sieve over a clean bowl. Don\u2019t press into the cheesecloth or sieve \u2014\u00a0it\u2019s best to let the mixture drain overnight. The next day, pour your infused herb oil into a clean glass mason jar or glass bottle.\u00a0<\/span><\/p>\n

You can drizzle your herb-infused oil over pastas, pizzas, egg dishes, grilled meats or fish\u2026 really, the sky\u2019s the limit.\u00a0<\/span><\/p>\n

To make chili-infused oil, well\u2026 <\/span>check out our recipe here<\/span><\/a>!\u00a0<\/span><\/p>\n

Put it on ice<\/b><\/p>\n

Freezing vegetables is a great way to preserve fresh produce that you can\u2019t eat at the peak of its ripeness. For greens like spinach, chard, and mustard greens, blanch them (see note above!), then drain and cool them completely. Once they\u2019re cooled, put them in a freezer-safe plastic bag or container, and make sure to remove any air. When you thaw your greens, they\u2019ll be ready to eat!<\/span><\/p>\n

You can freeze tomatoes using the same method, but it\u2019s important to note that they\u2019ll lose their firmness \u2014\u00a0but not their flavour \u2014 in the freezer. This means that, once you thaw them, they\u2019ll be great for sauces, stews or soups.\u00a0<\/span><\/p>\n

You can also freeze fine herbs like basil and parsley by pulsing the herbs with olive oil in a food processor, and placing the resulting mixture in an ice cube tray.\u00a0<\/span><\/p>\n

Can it<\/b><\/p>\n

Canning is the oldest, most tried-and-true method of preserving food, but it might prove intimidating to first-timers. Don\u2019t worry: it\u2019s much easier than it seems!\u00a0<\/span><\/p>\n

To can vegetables, such as tomatoes or hot peppers, first, sterilize your mason jars by boiling them in hot water for ten minutes. Carefully remove them, and fill with your canning mixture \u2014 if you\u2019re using tomatoes, you\u2019ll want to blanch and skin them first; if you\u2019re canning peppers, consider adding them to a pickling mixture of salt, vinegar and sugar, plus spices of your choice. Whatever you\u2019re using, make sure to pack the can tightly. To seal the can, screw on the lid tightly and submerge the can again \u2014 standing up this time \u2014 in a pot of boiling water. You\u2019ll know the can is sealed when you hear the lid pop.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

When you have a Vegehome Jardin or Oasis, you\u2019ll be collecting delicious, nutritious herbs, greens and vegetables year-round \u2014\u00a0which may, at times, have you wondering about the best ways to make use of your perpetual harvest! From salads to infused oils to, yes, even cocktails, the possibilities are endless. Don\u2019t believe us? We\u2019ve listed some […]<\/p>\n","protected":false},"author":1,"featured_media":6399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nHow to Make the Most of Your Vegehome Crop - Vegehome USA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/us.thevegehome.com\/blog\/how-to-make-the-most-of-your-vegehome-crop\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make the Most of Your Vegehome Crop - Vegehome USA\" \/>\n<meta property=\"og:description\" content=\"When you have a Vegehome Jardin or Oasis, you\u2019ll be collecting delicious, nutritious herbs, greens and vegetables year-round \u2014\u00a0which may, at times, have you wondering about the best ways to make use of your perpetual harvest! 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