Herb of the Week: Parsley

Herb of the Week: Parsley

At the farm, we have two types of parsley, flat and curly. The flat parsley tends to have a stronger flavor than curly. Both are located aside of each other, towards the middle of the herb garden. Cutting Instructions: Look at the base of the plant to find the...
Herb of the Week: Parsley

Herb of the Week: Parsley

At the farm, we have two types of parsley, flat and curly. The flat parsley tends to have a stronger flavor than curly. Parsley pairs well with foods like tangy eggs, fish, lemon, lentils, rice, tomatoes, and most vegetables. Other spices it works well with are basil,...
2021 CSA Week 23 Recipes

2021 CSA Week 23 Recipes

KOHLRABI SOUP   1 kohlrabi peeled, cubed 1 medium onion finely chopped 1 medium carrot peeled, cubed 2 medium potatoes peeled, cubed 2 tbsp parsley and dill each, finely chopped 1 l vegetable stock hot (just over 4 cups) 1 tbsp oil and butter each Sea salt and pepper...
Herb (Flower) of the Week: Nasturtium

Herb (Flower) of the Week: Nasturtium

Nasturtiums are both a beautiful flower and a great addition to a meal. The flower has a similar peppery taste to watercress. Both the leaves and flowers of the nasturtium can be eaten raw. Popular recipes that use Nasturtiums include pesto, salads, infused vinegar,...
Herb of the Week: Winter Savory

Herb of the Week: Winter Savory

Winter savory is one of our newer perennial herbs! It has a lot of different uses and pairs well with meats and winter squashes. Click HERE to see some hearty recipes winter savory can be used in.  White Beans with Winter Savory Ingredients: 2 cans cannellini beans 1...