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HERBSWe grow a wide assortment of fresh herbs. Some of the herbs we grow in our main fields, and others we grow on a smaller scale in our garden patch; in the winter, we grow some herbs in the greenhouse.
The field herbs are parsley, cilantro, and dill. We can grow parsley throughout the whole season on a fairly large scale. Cilantro and dill are on a smaller scale, and only in the cooler times of the year (spring and fall). In the winter, we grow these herbs in the greenhouse in limited amounts. In the garden patch, we grow rosemary, sage, thyme, oregano, summer savory, and chives. We've experimented with growing speciality basils, like lime, lemon and Thai. Most herbs can be kept in the fridge in a plastic bag for several weeks; the leafier herbs like oregano may only last a week. Any basil should be kept in a partially open plastic bag on the countertop. While we have some herbs in the winter, generally our herb season is from late spring - Thanksgiving. |
Herb Recipes and Links
A Guide to Fresh Herbs - Food Network
10 Best Herb Recipes - The Guardian
Cooking with Fresh Spring Herbs - Epicurious
Breeding the Nutrition Out of Our Foods - New York Times Editorial
Recipes by Grace Lichaa
Oregano and Olive Pasta
1 lb of pasta
1/2 cup of pitted olives sliced
1 bunch of NMF spring garlic, sliced
1 bag of NMF spinach, washed and roughly torn
1 bunch of NMF fresh oregano, washed and chopped
1/4 cup of balsamic vinegar
1/4 cup olive oil
salt and pepper to taste
Boil pasta as directed on the package. Combine the pasta with the spinach and olives. In a small bowl combine the oil, vinegar, oregano, and garlic. Toss with pasta, add salt and pepper to taste, and serve at room temperature or cold.
A Fresh Take on Chimichurri
4 oz fresh NMF Italian basil
1 bunch of NMF scallions
1 bunch NMF spring garlic
1 bunch of NMF Italian Flat Leaf parsley
juice from 2 lemons
1 teaspoon of salt
crushed red pepper
1/3 cup of olive oil
Wash and trim all herbs. For the basil trim the larger stems, for the scallions trim the roots, for the spring garlic cut the roots and the tops off (only an inch or two off of the tops). For the parsley trim the thicker stems.
Combine all herbs and lemon in the food processor, add the salt and the pepper (as much of this as you like) and turn on to combine. Slowly add the olive oil and process until somewhat smooth.
Use this to brush on fish or vegetables (such as our summer squash) before you put it on the grill, or on bread.
10 Best Herb Recipes - The Guardian
Cooking with Fresh Spring Herbs - Epicurious
Breeding the Nutrition Out of Our Foods - New York Times Editorial
Recipes by Grace Lichaa
Oregano and Olive Pasta
1 lb of pasta
1/2 cup of pitted olives sliced
1 bunch of NMF spring garlic, sliced
1 bag of NMF spinach, washed and roughly torn
1 bunch of NMF fresh oregano, washed and chopped
1/4 cup of balsamic vinegar
1/4 cup olive oil
salt and pepper to taste
Boil pasta as directed on the package. Combine the pasta with the spinach and olives. In a small bowl combine the oil, vinegar, oregano, and garlic. Toss with pasta, add salt and pepper to taste, and serve at room temperature or cold.
A Fresh Take on Chimichurri
4 oz fresh NMF Italian basil
1 bunch of NMF scallions
1 bunch NMF spring garlic
1 bunch of NMF Italian Flat Leaf parsley
juice from 2 lemons
1 teaspoon of salt
crushed red pepper
1/3 cup of olive oil
Wash and trim all herbs. For the basil trim the larger stems, for the scallions trim the roots, for the spring garlic cut the roots and the tops off (only an inch or two off of the tops). For the parsley trim the thicker stems.
Combine all herbs and lemon in the food processor, add the salt and the pepper (as much of this as you like) and turn on to combine. Slowly add the olive oil and process until somewhat smooth.
Use this to brush on fish or vegetables (such as our summer squash) before you put it on the grill, or on bread.
