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Free Mint

August 11, 2018

Yes! Feel free to take our mint! The story and recipes below.

Our little mint patch is still going strong and I have fun experimenting with ways to use it. I particularly enjoy savory recipes and salads. Mint is great in bean salads and it is frequently used in middle eastern recipes. It adds a light freshness to food.

When we’re working outside, we offer it to our passing neighbors- there is plenty to share! And, it needs to be kept pruned back so it doesn’t get woody. Sometimes, we mow it to force fresh growth.


Good little cookbook by Helen Sudell

Last week, Tom was coming back from walking the girls and saw a van stopped by the patch. A woman got out and harvested some mint. He tried to talk with them and tell them to take as much as they want, but they skedattled before he got the chance. We’ve been meaning to post a sign encouraging folks to freely take some, so this seemed a good time to do it. This week’s craft project is a mint patch sign.


I just took down this season’s campaign signs which will be recycled as a wire support for our mint sign.

We have a laminator at the office to waterproof a printed graphic.


Gator board scraps from the Gene Mackey exhibit that Tom created


Cut the board to fit the laminated graphic, trim scraps of j-moulding to length, assemble.


The QR code takes you to this post

So if you’re in our neighborhood, please grab some fresh mint!

Mint TY

Feel the love from our neighbors!

Here are some easy dishes to go with your Mojito:

Lemon Ginger Marinated Chickpeas

(Modified from

  • 2 15-ounce cans of chickpeas, rinsed and drained
  • 3 tablespoons of olive oil
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1 1/2 teaspoons fresh ginger (I keep a wrapped chunk in the freezer, easily grated with a microplainer, no need to thaw)
  • 2 gloves of garlic, minced
  • 1/4 cup minced parsley
  • 1/4 cup minced mint
  • Salt and pepper

Combine everything and store in the fridge over night. After marinating, serve as is or puree to use as a dip.

Mint Pea Couscous

(I made this one up, can be served warm or room temp)

  • 1 package of plain couscous prepared and set aside
  • 1/2 cup pine nuts, toasted
  • 1 1/2 cups frozen green peas, thawed
  • 2 tablespoons cilantro, minced
  • 4 tablespoons mint, minced
  • 1/2 cup red onion, chopped
  • 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/4 cup dry white wine
  • Salt and pepper

Combine first six ingredients in a bowl and set aside. Heat oil and saute the garlic until lightly browned. Deglaze the pan with the wine, simmer for a minute. Pour over couscous mix and toss.

Cucumber Mint Soup

(Adapted from The Canyon Ranch Kitchen)

  • 3 English cucumbers, peeled and chopped
  • 1 cup chopped mint
  • 1 clove of garlic, minced
  • 2 single serving containers of plain greek yogurt
  • Juice of 1 lemon
  • Salt and pepper
  • 1/4 cup chopped chives
  • 1/2 cup slivered almonds, toasted and salted

In a blender, combine cucumbers, mint, garlic, yogurt. and lemon juice Puree until smooth. Add salt and pepper and taste and adjust. Chill for at least 2 hours or overnight. Stir, ladle into bowls, top with chives and almonds.

8 Comments leave one →
  1. Maurine Pruchnicki permalink
    August 18, 2018 12:57 pm

    Just met with a terrific Nutritionist yesterday. I’m supposed to eat a lot more legumes for fiber and to help bring down my LDL level. I didn’t think I liked garbanzo beans, but discovered that I do. I’ve been eating them cold for lunch with apple cider vinegar. I’ll certainly try that one, she also talked me into buying ginger root, so with my gobs of mint, I have everything I need for the recipe I’ll try it, probably the couscous too. By the way, she also talked me into buying the whole wheat couscous–more healthful than the other kind. Thanks.

    • Sue permalink*
      August 21, 2018 10:57 am

      Let me know if you like it- I really like ginger and mint together.

  2. August 18, 2018 11:22 am

    Good Morning,
    I remember the small crop of “yester year, and look at it now. Must be a good spot. Reminds me of Dad’s Swiss Chard! We couldn’t eat it fast enough,and we would bag it and throw it over the fence to the neighbor’s.
    The more we cut it, the faster it multiplied. Thanks. 😍

    • Sue permalink*
      August 21, 2018 10:57 am

      These days he could have been an organic, small batch supplier for fancy restaurants!

      • August 21, 2018 3:37 pm

        He always had a beautiful garden wherever we were. But in Oklahoma, the soil is so bad, he had it analyzed, and tilled in whatever nutrients and whatever, it needed, and voila, delicious food to eat. He loved gardening! 😋

  3. Deborah Richie permalink
    August 17, 2018 10:41 pm

    Thanks for the recipes! We also have an extensive mint crop. We made up a batch of mint walnut pesto which was great.


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