Thyme for winter

With the herbs nearly all  harvested now its time to make sure our winter medicine cabinet has all it needs. Thyme honey is one of the important parts of our medicine cabinet. It is used for colds, influenza and sore throats. Thyme has strong antiseptic properties including activity against viruses, insects, bacteria and fungus. Traditionally, thyme was used to treat bronchitis but I find it to be useful in our house for treating winter illnesses such as colds such as the one I am fighting  now.

One nice way to use thyme is as honey and its very easy to make. You can still pick thyme now, it should withstand a mild frost just fine. Cut stems short and put them in a glass mason jar. Cover the thyme with wildflower honey. Put the jar in a pan of water to slightly heat the honey while pushing the thyme down and adding more thyme. Once the honey is fluid, put the lid on the jar and store the honey with the thyme still in it until needed. You can use this honey to add to tea or use it straight for a sore throat.

Minestrone with Lentils

A warming dish to start off the cool Fall season, Minestrone with Lentils is my kind of chicken soup for the soul... flavorful, comforting, perfect for vegetarians, hearty enough to make a full meal that will warm up both your kitchen and stomach and just plain good.







  
Minestrone with Lentils

 3 TBLS Olive oil
1 onion, chopped
2 carrots, peeled and diced small
 2 stalks celery, chopped
3 small zucchini, sliced
3 garlic cloves, minced
1/8 cup red wine
3 cups chopped tomatoes
2 plum tomatoes, diced
 4 cups vegetable broth
 3 cups water
 2 cups lentils
 3/4 cup orzo
 1/4 cup chopped parsley
1 sprig fresh rosemary
1 TBLS fresh summer savory. minced
1 bay leaf
sea salt and ground pepper -- to taste
 parmesan cheese

Heat the olive oil in a large, heavy-bottomed pot over medium-high flame.
Add the onion, carrot, celery and garlic and saute until the onion is transculent, 5 to 6 minutes.
Add the wine and chopped tomatoes and cook, stirring occasionally, for another 3 to 4 minutes.
Then add the remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer covered for 45 to 60 minutes, or until the lentils are cooked through but not falling apart, but if some do that's okay--they'll just thicken the soup a bit more.
Adjust seasoning, sprinkle a generous amount of grated cheese and serve with a garden and plenty of crusty bread. Enjoy!