I could say my thyme is up, but my garden’s actually been transplanted in thyme—these herb jokes are such perennial favorites! But seriously, after receiving some sage advice from the Master Gardeners on hand at Caledonia’s biannual plant exchange, I’m well on my way to establishing my very own herb garden. It’s exciting having a place to plant, a little plot set aside for these culinary niceties just steps away from the kitchen door.
Using fresh herbs really does make a meal so much nicer, but with high price tags attached to each small bundle, it can cost a mint buying them at the store, and leave you hungry; herbs alone do not a meal make. I used to buy one herb during each weekly trip to market and have it fill in for all herbs that week. Now, for little more expense than a couple week’s worth of herb purchases, I have such variety: chives, oregano, sage, tarragon, and of course, thyme. I’ve put in seeds for basil, mint and dill. I’ve even got plenty of room in a small space for some rarer herbs and aromatics like borage and lavender. What’s best is that most of these look beautiful, smell even better, and reappear each spring. So it’s cut-and-dried—I’ll never run out of thyme again!
Here’s a recipe that’s perfect for flaunting the frugal indulgence of herb gardening: Gruyère-Thyme Icebox Crackers. If you haven’t got the Gruyère (I’ve found no way of growing it at home), substitute grated Parmigiano-Reggiano, or a sharp cheddar. One more caveat about the recipe: it calls for decorating each little coin, a lovely idea, of course, but easily left off if you’re in a rush. Then again, if you’ve got the thyme . . . .
Gruyère-Thyme Icebox Crackers
1 c. all-purpose flour
1 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 ½ Tbsp chopped fresh thyme, plus extra sprigs for garnish
3 Tbsp. cold unsalted butter, cut into small pieces
1 c. (2 ½ ounces) finely grated Gruyère cheese
¼ c. plus 1 Tbsp. milk
1 large egg white, lightly beaten
Combine the flour, salt, pepper and chopped thyme in the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse until combined. With the machine running, add the milk. Process until the dough comes together and is well combined. (Alternatively, the dough can be made by hand by whisking together the flour and seasonings, then cutting in the butter and cheese with a pastry blender or two knives; stir in the milk with a wooden spoon.)
Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.
Heat the oven to 325° F. Slice the well-chilled log into ¼-inch-thick slices. Transfer the slices to a baking sheet. Dip a sprig of thyme into the egg white and place it in the center of 1 cracker slice. Repeat with the remaining thyme and crackers. Bake immediately, rotating the sheet halfway through cooking, until the crackers are golden brown and firm in the center, 25-35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.
Recipe from Martha Stewart’s Hors d’Oeuvres Handbook
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Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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