We planned, planted, dug and divided, picked and waited for months. Now the days of the weary dog have arrived; Wouldn’t you like to have a rest by hanging only a “go fishing” sign on the garden door?
When that is not possible, the next best thing is to sleep in the shade with your own vegetable drink. All the flavors you grow may be more than just salads or meat. Whether or not it is made with alcohol, spices and ornaments are only needed by the garden this season.
So congratulations! Drink your garden … and enjoy the last days of summer.
Also, what else should all those pumpkins do if they grow up to 5 pounds of monsters away from you?
Most of these refreshments start with a simple syrup. To combine, mix equal parts sugar and water (try one cup each first) and heat until sugar is melted. Add fresh, fresh herbs (start with at least 1/4 cup and adjust to taste) and bring to a boil. Remove from the heat and grease until cool. Filter the syrup and use it immediately, or store it in a tightly closed jar for two or three weeks. Some say that adding vodka to the finished syrup will make it last longer.
Basil, Rosemary, Lavender, Tarragon and all sorts of explosives make a wonderful syrup, or try to mix it with your own signature mix. Then mix simple syrup from herbs like Vedic, gin or rum and make your own vegetable-inspired cocktails. It is common to add lemon or lime juice, but why not try juices made from seasonal fruits such as fruits or melons? Top each glass with baking soda or Prosecoco, and add new decorations.
Here are three recipes to try
1 1/2 cup freshly squeezed watermelon (or other fruit) juice
1/2 to 3/4 cup freshly squeezed lemon juice
1/2 cup basil light syrup (1/2 cup water, 1/2 cup sugar and a few basil leaves)
In a four-sized mason jar, combine your simple syrup, rum, lime juice and fruit juice (clean, ripe fruit and strain it or use the juice). Store in refrigerator. At a party, pour about half a cup of crushed ice into a glass. Add an equal amount of baking soda by adding or subtracting any ingredients until done, and try to taste.
On a hot night, can you think of something better for Mogitos than your own vegetable-fresh container? Be prepared to mix more. Even friends who abuse “pink umbrella” can often ask for seconds. Under the influence of a dog star, anything is possible.
I have been making pumpkins for decades, but honestly, the first time my friend Becky joined me was to use the best pumpkins ever. If you have never seen pumpkin juice before, prepare to marvel at its beautiful green color.
10 fresh, fresh basil leaves
2-3 large pumpkins (bigger and ripe, better)
Combine the water, sugar and basil and make a light syrup. After the syrup has cooled and cooled, strain the basil. Boil the pumpkins in a food processor or blender until they are completely clean. Place the cleaner in another bowl and strain the juice. Refrigerate the juice (and rinse it vigorously). In a cocktail shake, combine 1 ounce basil light syrup, 1 ounce cucumber juice, 3 ounces gin, 1 ounce lime juice, and one cup of crushed ice. Shake and taste. If it is too strong, add a little syrup or lime juice. Shake again and serve on ice. Decorate with pumpkin seeds or basil branches.
6 cups 1 inch cube seedless melon
In a blender or food processor, transfer to a large saucepan, stirring occasionally, with fresh watermelon and lemon juice. Add sugar to 6 cups of water and fry until well melted. Add to the pot. Pour on ice cubes, garnish with cinnamon or thin watermelon. Uses 4.