Sage
Flavor: Faint overtones of camphor and a hint of lemon. A little goes a long way. Often used in sauces and stuffings. Sage butter on pasta or fish are great pairings. Sage tea is recommended as a remedy for a sore throat.
French Tarragon
Flavor: Slightly bittersweet with an aroma similar to anise. A little goes a long way. Pairs well with chicken, white fish, egg and cheese recipes.
Rosemary
Flavor: A pine-like scent and flavor. A little goes a long way. Pairs well with meat and fish but my favorite use for Rosemary is with roasted potatoes.
Oregano
Flavor: Earthy with hints of clove and balsam. Fresh leaves are wonderful in salads, casseroles and poultry recipes. Dried leaves are especially good with tomatoes, beans, eggplant, zucchini.
Garlic Chives
Flavor: Mild onion and garlic. Use in omelets, add to salads, sprinkle over roasted vegetables prior to serving.
Lemon Balm
Flavor: Lemon. Use in place of lemon zest in recipes. Muddle in ice water and other beverages.
Nettles
Flavor: Robust, almost meaty. Good lightly cooked like spinach. Historically, nettle has been used to treat rheumatism, as a diuretic and as a soothing aid to skin problems.
In addition to these herbs we will also be bringing the following to market:
Baby Lacinato Kale
Baby Bright Lights Swiss Chard
Christina's Custom Salad Mix
Shunkyo Radishes
Salad Turnips
Here are some photos from the farm today:
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| Peonies |
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| Onions |
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| "The Badlands" tamed...for now. |
See you at the market!
Farmer Kim
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