AUTUMNAL THERAPY

Today is a perfect day to do some fall cleanup projects around Cricket Meadow. The sun is shining brightly in a beautiful blue sky, the maple is turning red and everywhere I look I see work. But I love being outside in the glorious weather, pulling stakes away from the hollyhocks and delphiniums, filling the bird feeders, cleaning debris out of the flower beds, properly disposing of a dead snake in the perennial bed, and finally, harvesting produce from a slightly overgrown and a bit neglected garden.

First the tomatoes and peppers. Hopefully, there will be enough for one last batch of salsa. Then I survey the herbs. Mountainous lemon balm plants. Spiky fragrant rosemary. Thick hedges of thyme, borders of basil and shrub- sized sage. I grab my largest basket from the shelf in the kitchen and head out with a shears to begin snipping. When my dehydrator is full, I place the rest on a screen in the garage, topped with another screen, allowing air to move freely around the herbs for proper drying. After a week or so, I begin crumbling the dried plants into canning jars and, covered and labeled, they rest in my pantry or on my kitchen shelves until I need them for cooking.

When winter has its grip on my soul, I reach for a jar of summer elixir, drop some lemon balm leaves in a china cup, pour boiling water over, steep and breathe deeply before sipping a bit of joy. And I can face the worst winter has to offer.

HERB GARDEN PESTO

4 cups firmly packed fresh basil leaves

1 cup freshly grated Parmesan cheese

8 cloves fresh garlic, minced

2 cups extra virgin olive oil

1/2 cup pine nuts

Place all ingredients in a food processor to make a smooth paste. Add salt to taste, desired. Place in jars. Cover and freeze.

HERBED BUTTERMILK BISCUITS

4 cups flour

1 tablespoon chives

1 tablespoon dill

2 tablespoons baking powder

1 tablespoon sugar

1 teaspoon baking soda

1 teaspoon salt

2/3 cup cold butter

2 cups buttermilk

2 tablespoons butter, melted

In a mixing bowl, combine flour, chives, dill, baking powder, sugar, soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk. Drop dough by spoonfuls onto greased baking sheets about 2 inches apart. Brush lightly with melted butter. Bake at 400 degrees for 20 minutes, until golden brown. Yield: 24 biscuits.

SAVORY HERBED TOAST SQUARES

4 tablespoons dried thyme

2 tablespoons dried savory

1/2 teaspoon garlic powder

4 tablespoon dried marjoram

1/2 teaspoon onion powder

Stir together all ingredients and mix well. Cut the crusts from a loaf of your favorite bread, butter each slice well, sprinkle with herb mixture and cut into 4 squares. Place on cookie sheets, bake at 250 degrees until slightly brown, about 1 hour.

LEMON BALM COOKIES

1 cup butter

2/3 cup sugar

2 egg yolks, beaten

1 teaspoon vanilla

2 cups white flour

1 tablespoon minced fresh lemon balm or lemon thyme

In a mixing bowl, beat butter and sugar together. When fluffy, add egg yolks, vanilla and herbs. Stir in flour. Use a cookie press to make desired shapes on ungreased baking sheets. Bake at 350 degrees for 7 to 10 minutes.