I have a huge, overgrown hedge of rosemary in the front of my house. It seems to bloom continuously and has become quite the hub of the yard. Small finches, as many as eight at a time, swoop down from the tree across the street, and perch within its woody branches. Their tiny beaks peck at the plant’s pale blue blossoms, gathering what, I’m not quite sure. And, just as quickly as they appear, they all fly away, often together again, in such a grand motion that they stir this tired old shrub.
Honeybees also love my rosemary and its profuse blooms. Hundreds of them in fact. With the collapse of the honeybee I can’t bear to trim it. They are so good at what they were designed to do that nothing seems to distract them. Not me pulling weeds or our cat Ginger finding shelter under the plant’s overgrown canopy. Oh, how I wish I knew where they were depositing their pollen because rosemary honey sounds divine.
I also rely on this plant for my culinary rosemary. I try to pick newly emerged branches and give them a good soak in water. This recipe for pork kabobs came from me watching all the activity and feeling left out. Now we’re nourished too.
Orange-Rosemary Pork Kabobs
Serve on a bed of pistachio-studded quinoa.
1/4 cup fresh rosemary leaves
2 Tbsp. orange zest
1/4 cup fresh-squeezed orange juice
2 Tbsp. olive oil
1 garlic clove
2 Tbsp. honey
1 lb. pork tenderloin
1. Strip leaves from rosemary branches and place them in a food processor with zest, juice, olive oil, garlic, and honey. Process until garlic and rosemary are finely minced.
2. Cube tenderloin into 1-inch pieces and place in a shallow dish. Pour prepared marinade on top, cover, and refrigerate for at least 1 hour or up to one day.
3. Remove pork from refrigerator, skewer with either metal or wood (soaked in water) skewers, and season with salt and pepper to taste. Discard marinade.
4. Prepare the grill and cook over medium heat for approximately 10-12 minutes, turning skewers once, until juices from meat run clear.