Cleaning spices and planning cookbook sale

As I was talking to the folks at Frontier Natural Products Co-op in Norway for the main story on this page, I once again realized the error of my ways.

One of the big no-nos with spices is storing them above the stove where they can be exposed to heat and moisture.

Of course, that's exactly where my spice and seasoning supply is stored in my kitchen.

The small cupboards above the stove seem like the perfect place to put the little containers. It's so convenient to sprinkle a dash of this and that in the pan while cooking. Turns out, you're not supposed to do that either because direct heat and moisture gets into the spice container.

With my newfound knowledge, I decided to clean out the cupboard. I was surprised to find many of my herbs and spices weren't even close to their expiration date.

I only threw one out - the ground white pepper which had formed into one big clump. Several others, such as pumpkin pie spice and thyme, were unopened - not because I don't use those spices, but because I have multiple containers of them as well as nutmeg and ginger. Looks like I should bake more often.

I couldn't figure out why I had tarragon. It was opened, so I've apparently used it, but probably only once or twice. I'll have to find some use for it.

Another project keeping me busy is planning a cookbook sale at “Taste of the Amanas and Touch of Europe” event being held during Maifest on May 1 in Amana.

I had several suggestions after writing last week about my abundance of donated cookbooks I received for a flood victim in Cedar Rapids. Deb Heitmann, 2010 Maifest parade chair, offered a table in the Festhalle Barn for me to display the nearly 150 cookbooks I have received. Proceeds from the sale will go toward flood recovery. I will give you more details as we get it all ironed out.

Now, back to what to do with the tarragon in my cupboard. I found a recipe for salad dressing in “Iowa's Garden Market Cookbook” by Karen Olson of Hillcrest Garden Market in Marengo.

CHEF'S SPECIAL SALAD DRESSING

CHEF'S SPECIAL SALAD DRESSING

Pinch each of tarragon, thyme and basil leaves

2 tablespoons vinegar

1/2 teaspoon salt

1/3 cup olive oil

1 tablespoon Dijon-style mustard

1/2 teaspoon ground pepper

1 clove garlic (crushed)

Soak tarragon, thyme and basil leaves in vinegar for one hour. Dissolve salt in the seasoned vinegar. Add olive oil, mustard, ground pepper and garlic. Serve well. Serve with greens.

From “Iowa's Garden Market Cookbook”