mint – A Slice of Southern Illinois

This version of caccia e peppe, or cheese with pepper pasta, came about last spring when I had a lot of oregano that needed a trim.

Above: oregano and lettuces growing in a repurposed box frame

Below: freshly harvested oregano, mint, basil, and cilantro

I also had a few tomatoes, Vidalia onions, and garlic. I chopped them as I would for a salsa fresca and sautéed them in olive oil with some fresh oregano, salt, and pepper. It simmered on low heat for a bit while the pasta boiled.

For the pasta, I chose angel hair pasta, a slightly skinnier version capellini.

After boiling the pasta for a whole 4 minutes to hit the al dente stage of doneness, it was drained. (At this point, it is wise to save some of the salted pasta water to use if needed in the dish. )

The drained pasta was added to the sauce with gratuitous amounts of parmesan cheese and black pepper. Even more fresh oregano and a bit of basil was added right before plating–after the cheese had begun melting and mingling nicely with the olive oil-based sauce. If I hadn’t been out of mushrooms, I totally would have added some….

A bit more parmesan sprinkled over the top is not a bad thing either…

Ingredients:

-Pasta (often capellini or spaghetti)

-Water and salt (follow package directions for cooking the pasta)

-Olive oil and/or butter–approximately 2 tablespoons total

-Ground black pepper to taste

-A cup (or more) of Grated hard cheese (parmesan, Asiago, etc.)

-About a cup and a half total of chopped tomatoes and onions and a tablespoon chopped garlic (or just use salsa fresca or pico de gallo)

-A handful if fresh, chopped herbs that you enjoy (or need to use…) Suggestions are basil, oregano, parsley, and perhaps a bit of mint

Instructions:

Thoroughly wash all fresh herbs and vegetables before chopping them.

Prepare pasta in salted boiling water to al dente. (Al dente means “to the tooth.”) While the pasta cooks, simmer your tomatoes, onions, and garlic in a bit of olive in a small skillet or pan to help take the edge off of the garlic and bring out the onions natural sweetness.

Drain pasta and reserve some of the water.

Return pasta to pan with a bit of the pasta water and a couple tablespoons of unsalted butter or olive oil.

Toss it all together.

Add grated cheese and black pepper. Toss together until sauce the looks smooth and creamy. Add the tomato, garlic, and onions.

Top with fresh herbs and even more grated cheese. Serve and enjoy!

Since I had spent the past year kicking cancer’s butt, I didn’t grow as much fresh produce or herbs as I once did last summer. However, I did grow a few of my beloved San Marzano tomatoes (plants from the Carbondale Farmer’s Market,) basil, a bit of oregano and rosemary– and a lot of mint. This gave me some flavorful options: salsa, pestos, gazpacho, and more.

Above: San Marzano Tomatoes and Thai Basil

Below: Herb Pesto and a bit of Pico de Gallo sauteed with mushrooms.

So far this season, I have a little lettuce, thyme, oregano, parsley, basil cilantro, and an expanding mint patch. I still need to finsish areas for tomatoes, peppers, onions, lots of basil, and hopefully even watermelons…. and more flowers. I am a fan of edible landscape.

Mixing herbs and flowers and veggies can be a good thing. Consulting a companion planting chart might be wise if they will share soil. Essentially, some have researched the Native American practice of planting certain plants together that support each other’s growth. Tisquantum, also known by many as Squanto, acted as a lifesaving liaison to the pilgrims. Without his assistance and sharing his knowledge of companion planting and organic fertilization, food would have been much more sparse. What is referred to as the Three Sister’s Method involved planting corn, beans, and squash together for successful growth. Squanto also taught the new immigrants to plant fish with corn as natural fertilizer. People now also may use other organic material when planting such as egg shells and shrimp shells.

Above: Cayenne peppers

Below: Japanese Eggplant

Listed below are some common companion planting groupings:

Tomatoes/basil

Corn/squash/beans

Mint/peas

Onions/garlic

Garlic/roses

Some No-No’s/Plants that Don’t Play Well Together:

Dill doesn’t go by tomatoes, rosemary, sage, onions, peas

Tomatoes don’t go by corns, peas, beans, cucumbers, squash

Fennel doesn’t go with onions, parsley, asparagus, cucumbers, carrots, nasturtiums, marigolds

There are also some functional benefits to landscape gardens beyond beauty and food. Marigolds have been used for many years as a detourrant to wildlife eating gardens as well as mosquitoes when used as a border.

Below are a few plants and what they are known for repelling:

Marigolds- plant lice, mosquitoes, rabbits.

Above: Marigolds

Chrysanthemums- Ants, Japanese beetles, roaches, bed bugs, spider mites, silverfish, ticks, lice

Mint- spiders, ants, mosquitoes. (Will spread and take over an area quickly. Planters or separate patches are best.)

Below: Fresh Mint

Below: Basil-mosquitoes, houseflies

Citronella grass- mosquitoes and flying insects

Lavender-Gnats, mosquitoes

Chives-Japanese beetles

Petunias-beetles, leafhoppers, aphids, tomato worms

Above: Petunias

Bay leaves- flies, roaches

Garlic-beetles, root maggots, carrot root flies, moths,aphids

Rosemary-bugs

Above: Rosemary

I’m also a fan of repurposing or using unexpexted items as planters. A few things, usually at least tomatoes, tend to go directly into the ground when possible, but that also increases the prospects of weeds. I have previously turned old door frames and box springs into raised garden beds for more shallow-growing plants like my oregano, lettuce, and green onions.

In Southern Illinois, we are blessed to have a climate that allows us to grow many things. I am thankful for that opportunity.

Tag: mint

Herbed Caccia e Pepe

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How Does Your Garden Grow?

Marigolds- plant lice, mosquitoes, rabbits.

Chrysanthemums- Ants, Japanese beetles, roaches, bed bugs, spider mites, silverfish, ticks, lice