Last week I went to my favorite Asian market for some ginger. Of course, I walked out with many unplanned treasures, including a bunch of mint.
Because ten plus feet of snow and February. We’ve gotta try something to keep us going.
I used the herb in a pea soup from an old Mollie Katzen recipe. But, like Michigan’s soul-crushing snow, plenty remained.
What to do with a lot of mint? The Swedelock and I set out on a challenge. We decided to find 100 uses for mint.
That’s not true. First, he made an amazing cocktail using the mint. I drank a glass. Then I declared we needed to find 100 uses for mint. Technically, it was already down to 98 uses, since we ate that pea soup and downed some hooch!
Now that I’ve slept on it, I really think 50 uses is more realistic. I reserve the right to change this to 25 uses, ‘cuz how much do you really want to read about mint?
We may be drowning in snow today, but come spring, our yard will be a sea of mint.
For those of you herbally challenged, in the above photo, that green wall of leaves on the right side of the photo is all mint. Below, it’s theleft-hand wall.
We’ll discuss the minty cocktail soon. I want to encourage you to check out that pea soup recipe. It’s simple, cheap, and you can throw all sorts of fresh herbs into it. Fresh herbs are at a premium here in the Midwest. But they’re a great winter boost.
As with any Mollie Katzen recipe, I find myself throwing in more spices and such. If this recipe had garlic in it, I’d double whatever she told me to put in. Here’s the link again for Cream of Green Pea Soup.
Food photography ain’t my thing. Hopefully this soup will inspire you to feel almost springy anyway. In the summer, we’ll eat it cold.