AUGUST 19 • 2021 | 55
F
resh food is one of the
most wonderful parts
of summertime in
Michigan, and since the dead
of winter looms ever large in
the distance, I’m always think-
ing about good ways to pre-
serve those fresh
flavors well past
the snowy depths
of January.
Fresh thyme
is one of my
favorite herbs.
I run my hands
through the plant
daily because it’s so evocative
a perfume for me, reeking of
kitchen work and simmering
stocks.
I also love the freshness of
thyme, though we so rarely uti-
lize it for this quality. Thyme is
so frequently used as an herb in
long-cooked, boiled, simmered
or stewed dishes, let alone its
place of honor for roasting
and saucing; we don’t use fresh
thyme as often as fresh parsley
or cilantro or basil.
Here’s a method to keep
some thyme freshness along
with you into the winter:
THYME AND BLUEBERRY
SHRUB
12 oz. (by weight) blueberries,
washed
6-10 stems thyme (depending on
size, a small bunch) washed
1½ cups granulated sugar
1 cup vinegar (white works, but if
you have a champagne or a mild
white wine vinegar, it can also be
very good here)
Directions
1. Combine berries and
thyme in a glass or ceram-
ic bowl, and mash them
together gently. It’s just
about bruising the thyme
and opening the berries.
2. Add the sugar and mix
well. Cover the bowl tightly
with plastic wrap and let sit
overnight at room tempera-
ture to macerate.
3. Transfer the macerated
berries, thyme and sugar
into a nonreactive saucepan
and add the vinegar. Heat
over medium-high heat
until just simmering when
the sugar will dissolve fully.
Immediately remove from
the heat.
4. Strain through a fine-
mesh sieve into a nonreac-
tive container for storage.
This mixture will be syrupy
when cool and will keep for
several months in the fridge.
5. Dose about 1-2 Tbsp. of
shrub for an 8-10-oz. glass
of seltzer and enjoy one of
the original refreshers from
before we called it pop.
Chef Aaron blogs about his garden on
the Facebook page of the Isaac Agree
Downtown Synagogue. Reprinted with
permission.
Chef Aaron
Egan
Just in Thyme!
FROM THE HOME GARDEN OF
CHEF AARON EGAN
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