What I Learned This Summer
A person can do just about anything with mint.
In late spring, while I was waiting for my wee basil, tarragon and thyme plantlets to grow large enough to use in quantity, I started experimenting with the mint that was exploding in the neighboring garden space. First, I used it in place of basil in a pesto that my kids loved. Then in place of cilantro in a Thai noodle salad. Next, in place of tarragon in my carrot soup.
Delicious, all. It seems that anything is possible with this lovely plant.
Even though mint is incredible in savory dishes, for many, the flavor of mint still says ‘dessert.’ Here’s an easy and delicious recipe that can be used as a cold soup, a refreshing drink or a light dessert.
Cantalope Soup (serves 4)
I small cantalope, peeled and cut into chunks
1 c. crushed ice
1/4 c. packed mint leaves
Put all ingredients into a blender or food processor. Blend until ice is dissolved. Serve immediately.
