image via The Kitchn
The hubby and I went all urban farmer this year and planted a little backyard garden…actually it’s a back and front yard garden, as we planted a few heirloom tomato plants right smack on our front corner to allow for maximum sunshine. Suffice to say, our neighbors think we are très high class.
We’ve also got blackberries, strawberries, blueberries, a possible cabbage (don’t ask), Meyer lemons, and a boatload-o-herbs going. We’ve been tending to this action like it’s our first born child. We’re diligently watering, pruning, fertilizing…we might even be singing to those tomatoes (but you’ll have to ask our neighbors to confirm), and yet, it’s all just sort of average. There’s no overwhelming bounty, everything is just hanging out.
Except the mint.
Now I realize this isn’t an anomaly, but despite the fact that we’re totally neglecting the mint, it’s going gangbusters. The mint is clamoring for our attention. Big time.
So this weekend, we’ll be honoring our brave fallen servicemen and women with huge vats of mojitos and the newly discovered (when I was trolling the interwebs for “cocktails made with mint”) Littet Sin. I spotted a recipe for this intriguing sounding libation (the brainchild of writer and mixologist Nora Maynard) over on The Kitchn and am itching to whip one up stat.
Full recipe after the jump, oh and let me know if you need to borrow some mint.