Mint Mama

I’m drowning in mint. Our CSA has provided us with a large quantity of mint over the last two weeks. I’ve discovered several ways to use mint so I hereby dub myself the “mint mama.

1) Dried mint: put in a brown paper lunch sack and hang upside down in a dark space for two weeks or until leaves are completely dry. Then put in an air-tight container to retain freshness. You can use dried mint for a lot of recipes as a spice or an add on. (Kris is famous for her mint brownies.)

2) Mint no-bake cookies: Unfortunately I don’t have a picture to show you because these didn’t last very long at my house. Here’s my mother’s recipe for no-bake cookies:

2 c. sugar
4 Tb cocoa
1/2 c. milk
1 stick butter
1 tsp vanilla
3 c oatmeal (instant)
crushed mint to taste

Blend the sugar and cocoa in a large pan. Add the milk and butter and heat on medium heat until it boils, stirring constantly. (This is where I add in the dried mint.) Boil for 2 minutes. Remove from heat. Add vanilla and stir. Add the oatmeal and mix well. Drop by tablespoon on wax paper and enjoy after a few hours.

3) Pitcher of Mojitos: Yes mojitos! You can’t have mint and not make mojitos. Muddle some mint, sugar and a bit of water at the bottom of a pitcher. Add fresh limejuice from about 6 limes. Fill the pitcher with ice and add white rum til pitcher is about 2/3 full. Top off with more ice and club soda. More club soda can be added to glasses if a lighter drink is desired. Then garnish with fresh mint and lime slices and enjoy!

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