SPRING TIME IS HERB TIME!!!

Every year spring I get excited at the prospect of using fresh herbs.  I usually buy herb seeds in March and get them started all over my apartment (a temporary, but worthwhile mess). Since it only takes a week or so for the tiny plants to begin showing signs of life, planting seeds with children is a perfect little springtime project.

Lately, I have started recycling the new style (with top/bottom cups and cover) of plastic egg containers into use as seed starters.  I make a small hole in the bottom of each cup and get the herbs going in them.  There is a clear top that can be folded down like a cocoon to create moisture and the flat cover can be cut off and placed underneath to double as a water tray.  During this fragile period, it is important to never let them dry out.  Disposable cups can be used as well.



The joy of seeing the little green seedlings poking through the dirt is enough to get my mouth watering.  What to do with all of those herbs?  This recipe will be happy with any herb you give it, but clearly there are lots of herb-friendly recipes out there.  My daughter used to pick off the basil from her pizza, but now that she has grown the basil herself, she eats it.  Mission Accomplished!!

TOMATO BRUSCHETTA
WITH FRESH HERBS AND PARMESAN CHEESE


(Since there are so few, it is important to use the highest quality ingredients you can find.)

1 pint assorted heirloom cherry tomatoes
¼ cup of good extra virgin olive oil
½ cup grated Parmigiano Reggiano    cheese, plus more for optional topping
½ teaspoon salt
¼ teaspoon black pepper
¼ cup minced fresh basil, parsley or oregano
1 clove of garlic
Large baguette cut diagonally into 1 ½ “ slices

Preheat oven to 400°.  Cut cherry tomatoes into quarters (or eights depending on size) and place into a large bowl with the oil, herbs, salt and pepper.  Mix together and let sit for 10-15 minutes (or longer).   Add the cheese and mix thoroughly.  Taste for seasoning.  Smash the garlic clove with the flat part of a chef’s knife to release its oils.  Rub each piece of bread with the garlic.   Spoon and press the tomato mixture over the bread and place on a baking sheet.  Top with more cheese, if desired.  Bake the bruschetta for approximately 12-15 minutes or until the tomatoes are bubbling and the bread is toasted.  Eat warm or at room temperature.



Note:  This recipe provides a great way to introduce your children to herbs.  Before cutting the herbs, allow your child to smell each herb with their eyes closed and see if they smell something familiar (pizza, spaghetti sauce, tabouleh).  Some may even be brave enough to taste it.  Before you put the mixture onto the bread, offer them a taste.  Children, who say they don’t like tomatoes, usually will eat them this way.  Most children will have a desire for one herb over the other.  Use the one they choose in the recipe.  Later, you can plant the seeds for the herb of their choice and let them watch it grow.